Catherine Laurenzi-Bridges
Catherine is a published author, recipe contest winner, freelance writer and Le Cordon Bleu trained professional chef. She has been writing for years on a wide variety of topics. Though she loves to experiment with all manner of food and drink, Catherine has a special passion for soups and sauces. She maintains several websites including one dedicated to her personal chef business, Kitty's Katering.
With a houseful of pets and a full-time position as a deputy court clerk; this wife/mother and Suite101 contributor is excited to share knowledge, travel highlights and life experiences with her readers. Catherine relaxes by writing fiction, working in her kitchen on new recipes with her teenage son and husband of eighteen years. Catherine was featured in her local newspaper, The Commercial Appeal, on 01/07/2009 in an article entitled, "Home Cooking" by Jennifer Biggs.
Latest Articles
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Extreme Ice Cream and Sweet Garnish Recipes
Using commonly savory ingredients in a different way to flavor a favorite frozen dessert is a delicious trend in making ice cream and extreme toppings today.
Mar 23, 2010
- Catherine Laurenzi-Bridges
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Galangal
Galangal is an essential ingredient in exotic Thai curries, satays, sambals and the popular Tom Kha Kai soup with a warming bite and peppery palate tease.
Mar 15, 2010
- Catherine Laurenzi-Bridges
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Mahlab
Mahlab (also known as mahlepi) with a nutty essence that lends sweet and sour highlights to breads, cheeses, biscuits, cookies and many Middle Eastern holiday treats.
Mar 15, 2010
- Catherine Laurenzi-Bridges
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Red Sumac
Red sumac is a Middle Eastern spice with a lovely, aromatic, floral scent commonly used in its ground form as an alternative to lemon or vinegar.
Mar 5, 2010
- Catherine Laurenzi-Bridges
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Beef Wellington Recipe
This is an adaptation of the classic Beef Wellington introduced by the British. By enriching a tenderloin with duxelle and pate, the meat absorbs new depths of flavor.
Jan 4, 2009
- Catherine Laurenzi-Bridges
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Mushroom Stuffing or Duxelle Recipe
Crimini, portobello, chestnut, shitake, morel and oyster mushrooms are a few of the varieties well suited to making duxelle or mushroom dressing.
Jan 4, 2009
- Catherine Laurenzi-Bridges
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Perigueux and Madeira Jus Recipes
Classic dishes like Beef Wellington are presented with the elegant Perigueux sauce or a Madeira jus. These sauces also pair well with wild game, poultry and omelets.
Jan 4, 2009
- Catherine Laurenzi-Bridges
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Italian Meatball Sandwich and Vegetarian Option
Enjoy a filling Italian style sandwich with either classic beef or vegetarian meatballs. Topped with an easy homemade sauce and cheese, this is a meal guests won't forget
Dec 21, 2008
- Catherine Laurenzi-Bridges
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No Bake Treat Recipes
These are fast and easy recipes for delicious treats that will impress with flavor and appearance without requiring the time to bake.
Dec 6, 2008
- Catherine Laurenzi-Bridges
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Basic Baking Checklist
Whether you are starting holiday baking or you just want to re-organize and stock your kitchen, here is a list of must have ingredients for your pantry.
Oct 1, 2007
- Catherine Laurenzi-Bridges
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