Comments on: Voice of the Angels Cookbook http://paperpalate.net/2007/10/11/voice-of-the-angels-cookbook/ Food and wine in magazines and newspapers, cookbook reviews Fri, 05 Sep 2008 06:22:21 +0000 http://wordpress.org/?v=2.0.4 by: Sheila http://paperpalate.net/2007/10/11/voice-of-the-angels-cookbook/#comment-42435 Mon, 19 Nov 2007 16:06:35 +0000 http://paperpalate.net/2007/10/11/voice-of-the-angels-cookbook/#comment-42435 The recipe sounds tasty. I wonder if it would be even better with cream. Obviously, when I talk to my food it is a conversation about how I can make it more fattening! Probably not quite what Dyan had in mind! The recipe sounds tasty. I wonder if it would be even better with cream. Obviously, when I talk to my food it is a conversation about how I can make it more fattening! Probably not quite what Dyan had in mind!

]]> by: Maureen Fisher http://paperpalate.net/2007/10/11/voice-of-the-angels-cookbook/#comment-42431 Mon, 19 Nov 2007 15:31:14 +0000 http://paperpalate.net/2007/10/11/voice-of-the-angels-cookbook/#comment-42431 Sounds a lot like a soup I make. I find that soup, like stew, usually tastes better if left overnight to let the flavors mingle. Sounds a lot like a soup I make. I find that soup, like stew, usually tastes better if left overnight to let the flavors mingle.

]]> by: Dyan http://paperpalate.net/2007/10/11/voice-of-the-angels-cookbook/#comment-42428 Mon, 19 Nov 2007 15:10:00 +0000 http://paperpalate.net/2007/10/11/voice-of-the-angels-cookbook/#comment-42428 Greetings Solange. What a beautiful name. Thank you for the review. I appreciate it. I'm sorry to hear that your mushrooms and mushroom soup did not cooperate. Maybe they were in a sulky mood that day and didn't want to come out and play. As you know, there is not really much complexity to any creamy mushroom soup recipe. I actually put that particular recipe in there for my dad who loves mushroom soup, doesn't like it full of chemicals from a can and needs an easy, basic recipe that can be embellished upon. I'm trying to teach him (everyone) that it's OK to get creative with his food. You could substitute half and half for the evaporated milk or split the liquid between half and half and evaporated milk or use just plain milk instead. You could change the stock to turkey stock. You could use seasoned mushroom stock that you make yourself. You could add a boullion cube. There are so many things to do within the basic paramater, which is the main point of the book. Personally I add a bit of crushed garlic, some seasoned salt, (so many interesting seasonings to choose from!) a little parsley, a little paprika, maybe a little turmeric. a little spice, and I do use a combination of mushroom stock and other stock, depending of course on what the mushrooms are saying that particular day. The type of mushrooms one uses makes a definite difference as well. Oh! So many subtle yet distinct flavors to choose from. And to blend together the ones you like the best could be heavenly tasting. Thank you for the compliment on the photos. I had such great fun with the culinary photography. Just as a note, the photo shown here is not a photo from my book. Hopefully, someday when your mushrooms are in a better mood they will have a more lively conversation with you. Kind Regards, Dyan Greetings Solange. What a beautiful name. Thank you for the review. I appreciate it. I’m sorry to hear that your mushrooms and mushroom soup did not cooperate. Maybe they were in a sulky mood that day and didn’t want to come out and play. As you know, there is not really much complexity to any creamy mushroom soup recipe. I actually put that particular recipe in there for my dad who loves mushroom soup, doesn’t like it full of chemicals from a can and needs an easy, basic recipe that can be embellished upon. I’m trying to teach him (everyone) that it’s OK to get creative with his food. You could substitute half and half for the evaporated milk or split the liquid between half and half and evaporated milk or use just plain milk instead. You could change the stock to turkey stock. You could use seasoned mushroom stock that you make yourself. You could add a boullion cube. There are so many things to do within the basic paramater, which is the main point of the book. Personally I add a bit of crushed garlic, some seasoned salt, (so many interesting seasonings to choose from!) a little parsley, a little paprika, maybe a little turmeric. a little spice, and I do use a combination of mushroom stock and other stock, depending of course on what the mushrooms are saying that particular day. The type of mushrooms one uses makes a definite difference as well. Oh! So many subtle yet distinct flavors to choose from. And to blend together the ones you like the best could be heavenly tasting. Thank you for the compliment on the photos. I had such great fun with the culinary photography. Just as a note, the photo shown here is not a photo from my book. Hopefully, someday when your mushrooms are in a better mood they will have a more lively conversation with you.

Kind Regards,

Dyan

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