This dish incorporates so many of my favorite things… potatoes, cheese, breakfast, almost any type of pie…and, it’s fancy enough to impress.
As much as I love pastry, a few months ago I envisioned doing something with a crust of thinly sliced potatoes instead of a traditional pie crust. I was thinking that a cheesecake shaped quiche would be beautiful, so I got one of our trusty spring-form pans, sliced a few spuds, and got to Continue reading →
I grew up about a twenty minute drive from the Gulf of Mexico, in a little Texas town so far southeast that it was practically southwestern Louisiana. Cajun influences abounded. The best parts of my childhood involved salty gulf waters where we caught blue crabs with string and chicken necks, played on the beach, and fished and fished and fished.
A Cajun uncle owned a shrimp boat, so seafood was plentiful and I grew up with an appreciation and strong opinion of what constituted a proper seafood gumbo. About three years ago I filmed a chef buddy of mine making his version of seafood gumbo, and although it was a little different than what I grew up with, it was and is incredibly delicious.
If you’re unfamiliar with gumbo you should know that although there is no definitive recipe (there are as many as there are Cajuns) there are authentic recipes (also as many as there are Cajuns) and this is as authentic as they come. I have since made my friend’s seafood gumbo at least ten or twelve times, and invite you to give it a try.
What’s Out There Wednesday
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The Gulf of Mexico restores us. Normally our minds are on a hundred different things, and as soon as our feet hit the beach we calm down and live in the moment, only aware of the sea gulls squawking and the tide moving in and out as we scour the sand below us for treasures washed up from distant shores. Walking on the beach in relative solitude ironically makes me feel more connected to everyone, maybe because the warm gulf waters connect to the rest of the world in some fashion. Continue reading →
I love yogurt, when I was younger I liked the fruit filled ones. However, after being ill and turning to clean eating I dropped the fruit filled ones because they just were not healthy. Now I add my own fruit and etc. This recipe is a bit different in that it’s a savory yogurt dish. One that I think you will love and it’s ideal for guests. Plus, you know how sometimes it’s hard to get together with friends and relatives for Thanksgiving when everyone is going somewhere else or there just isn’t enough time to fly in or fly out? Well this makes a great substitution for that great big “Tom Turkey” when there are just a few people for dinner. Continue reading →
Today one basic preparation is going to be the base for three different recipes. I’m making homemade organic chicken stock with a whole organic chicken and from that I will have the major ingredients to make homemade chicken soup, chicken salad with cranberries and walnuts, and homemade egg rolls.
This stock is amazing. If you buy chicken stock at the store and compare it to this beautiful creation you’ll never go back to store bought. They don’t add spices and vegetable to theirs Continue reading →
The Italian meat sauce in this spaghetti dish will make you feel like you’re in the old country. Add garlic toast, salad and your favorite beverage (I enjoy a dry red wine with this) and you have a hearty meal.
I like to say this is how I enticed Will to be my husband as this is one of his favorite dishes. I was trying to remember how long I’ve been making this recipe. I think I was about ten and because it was one of my favorite pasta dishes I asked my mother to teach me. Over the years I’ve made small changes that have made it better (sorry Mom). As I grew up and my palate
I really should have baked a baguette for this one. Chicken Dijonnaise, or Poulet à la Moutarde, begs to have its tangy, creamy sauce soaked into a fresh hunk of warm bread.
It could be argued that Jean Naigeon is the father of this dish, as well as a few others. In 1856 in Dijon, Burgundy, Naigeon substituted the acidic juice of unripe grapes (verjuice) for vinegar in the traditional mustard recipe. Now white wine is used to make Dijon mustard instead of verjuice and Naigeon is barely a footnote in gastronomic history. That doesn’t seem fair… Continue reading →