"Hi guys! Welcome to The Traveling Epicurean. I’m Michel Vejar and you need to know 3 things about me: I adore food. I live to travel. And I love sharing my appreciation of fine food and drink. Growing up in New England and making it back here once my two children were born, I find it wonderful that the seasons influence my recipes. Though my kids keep me busy enough, my passion to share my cooking exploits drives this cooking channel. I’ve made it super easy for you to go step-by-step with instructional videos on my RU-vid channel to learn what I continue to hone. So be sure to subscribe here! Also, go to my website where I embed my RU-vid shows along with the written recipe and pictures where you can sign up for my weekly newsletter, special for subscribers @ thetravelingepicurean.com."
Thank you, I'm so glad your grandson loved it! I was introduced to pea soup when of my best friend's in college used to share when her mom would bring her pea soup!
@@thetravelingepicurean4183 I did make after watching last time. Turned out great, loved the texture. Going to be cold here the next few days so making a new batch and some sourdough to ride out the cold. Thx again. : )
I wish that you put the list of ingredients & quantities in the description, so that we can access the recipe easier. We save these videos & when ready to cook, it's to time consuming to watch the entire video and to make notes.
Thank you so much for liking my cooking videos. All these videos are linked to my Website where all the written recipes are displayed. Have a great day :) thetravelingepicurean.com/yellow-split-pea-soup/
@@thetravelingepicurean4183 - Sadly, the link you provided to your website page for the Yellow Split peas still does "not" provide a list of ingredients & quantities. And if I click on your drop down menu and select soups, Yellow Split Pea Soup is not even listed there. Sorry, but I am going to remove your video from my saved list bcos I need a list of ingredients. It's just to time consuming to keep watching entire videos each time I want to cook up a batch and no, I'm not going to use pen & paper in this era of technology.
That's so exciting you follow me on channel 8 too! I have found a love for being able to show you recipes within this platform! I'm really missing those live cooking segments during these covid times...please feel free to reach out to WTNH channel 8. Stay well!
Hello The Traveling Epicurean (^^) I like vegetable dishes, so I want to eat your spinach ball ! I like noodle dishes! Thank you for the wonderful video (^ ^!
Hi Taiki's! I checked out you RU-vid and subscribed! Love the way you prepare your ginger, I'm a big ginger fan! There's ginger in my Mango-Kale smoothie! Have a great day!
I like a chowder that has some body with tons of flavor, as I show you in the clip you can make this how ever thick you want just by sprinkling "Wondra" flour a little at a time onto the soup without making it too thick and gooey! Let me know if you try this :)
it's funny how americans cook italian so differently from italians that live in Italy. we don't even call them braciole but involtini, braciole are pork chops. we don't mix parsley with basil, one or the other, we don't even tie them but use toothpicks easier to remove. we salt the meat not the cheese.
It's awesome to enjoy the little things in life such as food and other things in this life but remember all what Philippians 3:18-19says: (For many walk, of whom I have told you often, and now tell you even weeping, that they are the enemies of the cross of Christ: 19Whose end is destruction, whose God is their belly, and whose glory is in their shame, who mind earthly things.) Take Care everyone ~Acts 2:38
I use two split chicken breasts, seasoned with salt and pepper and baked in the oven.skin it, debone and chop it when it's cool. I also use pepper jack cheese instead of mozzarella.
Hi Amy! Sorry I missed this response from you and just now seeing it. My recipe makes approx. 24-30 cookies depending on the size. As for freezing the cookie dough it should stay fine to 4 months although when I make cookie dough and freeze it NEVER lasts past the first month! lol Enjoy! :)
I prefer the ricotta in the braciole; it works as a binder for the other ingredients. I think flank steak is overkill; top or bottom round works fine. Flank used to be cheap but it's become expensive. Publix sells thin sliced top and bottom round that makes making this dish a breeze
Hi Archie, I love ricotta and that sounds like a great idea along with the top/bottom round! You are right about the flank ...definitely over priced.Thank you for your feed back :)
The Traveling Epicurean I've watched several of these videos in preparation for my 1st attempt. I think I like yours the best...no nuts or raisins 😁. What type of white wine do you use?
Pat Newly has a quick cheap simple one thats great. I'm gonna try this tonight. It sounds delicious. I'm a try it with canned chicken. The chicken around here is so fake.
lol that is not chicken wing dip, made that way its a dry, lumpy mess and not chip friendly..lol i prefer it in a crockpot and if you make it right and if you use the right amounts its not soupy...lol
some years ago I got a recipe on line for a dish that I made ,it was from a italian lady and her recipe called for italian sausage, meatballs, and the stuff steaks in a big pot of sauce and also pine nuts, raisins, i made this for my family they loved it, don't remember the name
Hi, I searched for an hour before I found this recipe. I love the fact that you layer the cream cheese. I made this for the super bowl party we are attending and I know it will be a hit!! THANKS
