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Tammy Circeo
Interests: music, friendship, health and wellness, children, movies, books, baseball, photography, family, food & drink, decorating, collecting, home, memories, scrapbooking. . .
Recent Activity
Hello October. Hello Soup Season! You're one of my favorites. And chowder is one of my husband's favorites so this recipe is right in our wheelhouse. You've likely had clam chowder, right? New England, Manhattan ... ? What's your preference? Here on the West Coast, we also enjoy a fair... Continue reading
Posted yesterday at Chez Nous
Soupe Au Pistou is a Provencal vegetable soup with the French version of pesto, a basil-garlic paste that imparts so much flavor to whatever it tops. But let's go back to the beginning. This soup gets its filling factor from the beans ... red and cannellini. I'm sure you could... Continue reading
Posted 4 days ago at Chez Nous
I think you could make this with a "cheese of choice" ... gruyere would be good and another member used gouda. Fontina melts nicely so choosing a cheese that tastes good and melts well would give similar results. It really is delicious!!
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Mushrooms and cheese in pie crust? Yes, please, a thousand times over. After the mushrooms and onions are sautéed separately and the onion pan is brilliantly deglazed with sherry vinegar, part of the onions and mushrooms are blended with cream, milk, and eggs. That was a new method for me,... Continue reading
Posted 5 days ago at Chez Nous
The Autumnal Equinox has occurred so we are officially into the Autumn season. I couldn't be more grateful after the hot summer that we've had here in the PNW! I was commissioned by Snap Click Supply Company to create a door décor to commemorate the season using Mye de Leon's... Continue reading
Posted Sep 30, 2015 at Chez Nous
Just before Aly came home from Italy, I read about this recipe being common in the street markets on the French Riviera and the Northern Italian coast where she was all summer. When I mentioned it to her, she said, "Oh my. I've eaten so much of that stuff!" Its... Continue reading
Posted Sep 26, 2015 at Chez Nous
Life has been happening as usual. And I've been LETTING it happen and enjoying every minute. Sometimes we set in our minds the way our days will look and the things we want to accomplish, but we really have no idea what turns are ahead, what emotions will tug at... Continue reading
Posted Sep 14, 2015 at Chez Nous
This dish was created for a specific breed of pig ... and ancient one that is native to the mountains between France and Spain, the Pyrenees. Reading Mimi's description of this dish made my mouth water. Phrases such as, "wrap the meat in finely sliced pork belly", "slow-cook the pork... Continue reading
Posted Sep 13, 2015 at Chez Nous
I wish I could remember exactly when I tasted gazpacho for the first time, but for the life of me, I can't. However, with a fair amount of certainty, I can assume that it was when we lived in Spain when I was 15-17 years old and it was love... Continue reading
Posted Sep 13, 2015 at Chez Nous
Here in the Pacific Northwest, September 1 signals the beginning of fall. It's like September knows. September has intuition. September is awesome. And September allows for summer flavors to continue to grace our tables and palates. Thank goodness ... because if I had to miss out on this lemon and... Continue reading
Posted Sep 5, 2015 at Chez Nous
I was at my neighbor's house the other day and she had a copy of Sunset Magazine laying on the bar. She had ripped a few recipes from it and offered it to me to flip through. This recipe garnered my attention and became our dinner! Yup ... more tarragon.... Continue reading
Posted Aug 26, 2015 at Chez Nous
Sometimes, you just gotta take a day off and do stuff that out-of-towners come here to do. Last Friday, Ken took off work and we had brunch at the Space Needle and in so doing, saw Seattle in 360 ... because you know, the restaurant in the Needle rotates. Then... Continue reading
Posted Aug 25, 2015 at Chez Nous
Say the word "cream puffs" and any one who knows my mother-in-law thinks of her. She is the Cream Puff Queen and made sure long ago that I knew all of her secrets. The biggest of which is ... there's no real secrets, just make sure you have a good... Continue reading
Posted Aug 23, 2015 at Chez Nous
In my American mind, salsa has always been a Mexican condiment topping tacos, nachos, and chips. The word "salsa" is the Spanish word for "sauce" so I suppose technically, it can describe a simple mixture of chopped vegetables, often with tomatoes as the base, but sometimes with fruits such as... Continue reading
Posted Aug 22, 2015 at Chez Nous
Yes, it is, Alice! And I didn't even mention conversations with extended family. So blessed.
Toggle Commented Aug 19, 2015 on Le Weekend | 08 August 17 at Chez Nous
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The weekend in photos ... and a few words ... Did you see that he's holding a baseball in the photo above? I have a large pickle jar full of Ben's significant baseballs ... ones that were game balls, home run balls, etc ... and that jar sits beside the... Continue reading
Posted Aug 18, 2015 at Chez Nous
Thank you, Joan!
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It just makes sense to me! One thing I've noticed about Daniel's recipes is that many steps could be eliminated by using other methods. Given that the book was published in 1999, this is to be expected and I think both he and Dorie would agree with my shortcut!
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Thank you!
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We, meaning "Emily", left the chicken pieces in their full piece. It was delicious.
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I really can't speak to the matchsticking as it was a job Emily took on while I was en route to her kitchen. :) I will say, though, that when I have a recipe that requires that kind of knife work, I put music on or a TV show, or a movie ... and completely get lost in the task. I really do appreciate the process of a recipe. I'm a food nerd!
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If we had eaten it together, our husbands would've made fun of our expressions of appreciation! You KNOW that would've happened! It was so delicious.
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We are fortunate here on the West Coast to still be having strawberries, but I totally understand your reasons for waiting till next year. Fresh is best!
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I know you and I have only tried raw oysters, but these were super awesome! I'm game for all kinds of oyster recipes now!!
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I'm with ya, Martin. I love them raw and there are definitely certain varieties that I wouldn't dare use for this recipe simply because they are so pure in their raw form. However, I've always wanted to try cooked recipes and this one works very well with certain oysters and those Dabobs are an awesome choice.
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