I'd like a portobello mushroom bisque recipe. Thank you.
Kit Bie, Indian Rocks Beach
This portobello mushroom bisque recipe from Leslie Dowdy of Tampa is perfect for any night of the week. The preparation is quick and the cook time is not long. It's creamy and flavorful. The house smelled wonderful as this simmered on the stove. If you're not familiar with leeks they look like an extremely oversized green onion. They are in the onion and garlic family. If you've never worked with leeks before, it's very easy. You need to cut off the darker green top and root end. Then split it in half lengthwise and gently ruffle the leaves under running water to remove the dirt. You will be surprised just how much dirt there is between the leaves. It's easier to do this before slicing them. Sprinkle the parsley on top before serving.
Palm Harbor resident David W. Boyd remembers his mother making a Kentucky jam cake. He remembers a three-layer cake that had walnuts and a jar of blackberry jam with caramel frosting that was unique because it solidified into a caramel fudge. Family members have tried to re-create it with no success. David hopes a reader is familiar with this recipe.
Recipes tested by Times correspondent Ellen Folkman unless otherwise noted. Send requests to You Asked For It, P.O. Box 1159, Crystal Beach, FL 34681 or email email@example.com. Include your name, city and phone number.