Welcome to Chez Carr Cuisine – a site dedicated to great recipes, entertaining tips, and educational tutorials such as “Soup Making 101”.

I feel it is only fair to begin my relationship with you by being perfectly honest. I am not a trained chef, nutritionist, or mixologist. I am however, a darned good home cook. And from years of writing recipes, I understand how to present a preparation guideline that is easy to follow and logical. I usually add a recipe every couple of days unless I am on holiday. So if you don’t find any new posts for a week or three, assume I am somewhere in Italy drinking wine and eating bruschetta. Or camping in our trailer along the Oregon coast, or visiting friends and family from here to Colorado, or… Just don’t give up on me if I disappear a few times a year. I will always return and often with wonderful new recipes to share with you.

In addition to cooking, I love to entertain. So, along with recipes that I promise are tried and true (they have all passed the rigid standards of my husband Mr. C.), I will pass along entertaining ideas which hopefully you will find fun and informative.

Before I go any further, I should share some personal information about myself.  I am 73 years old, married to a lovely man, have 4 grown children (amazing), love to cook (duh), love jazz (we host jazz vocalists from around the world in our home, for more information), read, garden, smash dishes and tile with a hammer (wait, don’t panic – I make mosaic art), travel and attend cultural events. (Oh, and I love to write!)



My husband and I, along with our very spoiled cat Georgia, and our two cats, Max and Miles, live in the glorious North Western part of the beautiful state of Washington, on an island in the Salish Sea. (Camano Island) I totally love my life, and consider my kitchen to be the center of the universe.


(Max on the left, Miles on the right at two months old. They are now 2 years old!)

People often refer to me as a chef. As stated, I am not a chef. Chefs wear fancy hats, have attended cooking school and have worked under other well trained masters of the culinary arts. The only thing I have ever worked under is pressure! Granted, most of the pressure has been self inflicted since I possess this annoying tendency to be a perfectionist. (Actually, if truth be known, I suffer from a flaming case of Martha S. syndrome. Why make only 3 types of cookies and candy at Christmas, when 10 would be so much more festive?)

Another thing you should know about me and Chez Carr Cuisine. Not all of the recipes I post are my original inspiration. (You’re shocked, right?) I actually take no greater pleasure than featuring other people’s fabulous recipes. My ultimate goal is to share the wonderful world of fine cuisine with as many people as possible. Life is simply too short to eat mediocre food. It is also entirely too short to wade through endless commercials upon entering a site. So my site is an “advertisement free zone”. No having to wade through plugs for antacid pills, questionnaires, or reminders of what you were recently researching on the internet. (I actually find that rather creepy!) Instead, I intend to keep my site easy to maneuver, charming in its simplicity (ah shucks), good for a laugh now and then, a resource for wonderful recipes (both nouveau and bygone) and advertisement free.

I sincerely hope you enjoy or continue to enjoy reading my blog as much as I enjoy writing it.

Bon Appétit!



14 thoughts on “IT’S REALLY JUST ALL ABOUT ME!

  1. Iona Miller

    Your blog is brilliant, Patti, and I plan to visit often —
    it’s making me hungry just browsing.
    Keep up the great work, which is an inspiration.
    Well-done, indeed.

  2. Patti Post author

    Hi Carole,
    Sorry I didn’t get back to you in a timely manner, but I get soooooo many “spam” comments I rarely even bother to look at any comments. So in reply, I have yet to make the pasta myself but the following is the recipe Paul and Angela used that evening.

    1 c. crushed tomatoes in thick tomato puree
    1/2 c. freshly grated Pecorino Romano (1 1/2 ounces)
    1/2 c. shredded imported Italian fontina (1 1/2 ounces)
    1/4 c. crumbled Italian Gorgonzola (1 1/2 ounces)
    2 T. ricotta cheese
    1/4 lb. fresh mozzarella, sliced
    6 fresh basil leaves, chopped
    2 c. heavy cream
    1 lb. imported penne rigate pasta, cooked al dente
    4 T. (1/2 stick) unsalted butter

    Combine the tomatoes, cheeses, basil, and heavy cream in a large mixing bowl. Add the cooked pasta and spoon into a buttered casserole pan. Dot with butter and bake in a pre-heated 500 degree oven for about 15 minutes or until bubbly and brown on top. Allow to sit for about 5 minutes before serving.

    And again, sorry for the delay. I promise to get better at reading comments


  3. Carole Neice

    Hi Patti- I REALLY enjoyed meeting you at the fabulous house concert where the talented and lovely Karrin Allyson played (the Frankels lovely home!) If you remember talking to a curly haired fan, that was me : > I keep thinking about the delicious roast pork, and savory mushrooms and yummy pasta, meatballs and salad and dreamy creamy cake and more! Everything was memorably delish!!! You were so welcoming and gregarious and I loved your food!!
    I’m wondering if you have that penne recipe you served posted on your site? I’d like to make that one! Thanks again! You’re a gem!!
    Carole from the “Offbeats” Vocal Jazz Ensemble

  4. Sharon England & Bernard Super

    Hi Patti:

    It was good to see you at the Rawson’s last week. I just finished reading through your Blog and love it. Congratulations! It is beautifully written, fun and the recipes are wonderful. Thanks so much for sharing the info.


  5. Jeff Lemkin

    Beautiful! I think you’ve captured the spirit of what we experienced when we visited one of your music gatherings, Patti – the food was exquisite and, yes, perhaps just a little Martha-ish :). Very excited to see where you go with this – best of luck!!

  6. Ellen and Paul

    Great start, can’t wait to try new things. Your cooking is such an inspiration. The wonderful parties and the great food and wine and such musical talent. Chez Carr is a magical place. We just love you 2.

  7. Karen Peck

    I am thrilled beyond words that you’ve started this site (and so is my appreciative tummy!) I’ve got you bookmarked in my favorites and am looking forward to the culinary and other linguistic genius that is sure to flow forth in the coming months. Congrats!

  8. Pam Beebee

    Yumm!!! Don’t know which one to start with first. Love finding new foodies. Thanks for sharing.

  9. Kathy Sarin

    Patty –
    I love your blog! Out has all the charm off your lovely cookbook, and is as easy to share with friends as a click.! Good luck in your new venture.

  10. Janet Neujean

    Patti, my very first experience in Washington was crashing the party at your house and enjoying the excellent food and good company. I use your cookbooks frequently and can’t wait to try new recipes and follow your blog. Can’t wait to come crash another party!

  11. Bobbie

    I am SO following your blog! Your cooking has been an inspiration and your recipes such that even I can follow them …and reliably reproduce the delicious results. My family and I thank you.

Please let me know if you like this recipe. Thanks