I adapted my almond frangipane filling and puff pastry dough to create this traditional and easy French king cake. I love Randazzo’s but this is a sophisticated and yummy alternative to the New Orleans style king cake tradition. Ingredients: ½ cup almonds 1/3 cup sugar Pinch salt 2 eggs 1 teaspoon vanilla Few drops almond […]
Green gumbo or gumbo of herbs is soooo New Orleans. This Creole gumbo is traditionally served on Good Friday. I serve it during the winter when local greens are at their best and in abundance at the local farmers markets. This gumbo is easy to make because it allows you complete free expression in combining
Date and Orange salad from Morocco, Recipe by Paula Wolfert Paula recommends serving this with spicy foods. I think it compliments bouillabaisse well. I have also served it with a true Moroccan couscous, which has spicy harissa. 1 head romaine lettuce 3 navel oranges, pared and cut into sections 2 tablespoons lemon juice 2 tablespoons
Not sure how I invented this torte. As I recall I combined a few of my favorite things, chocolate and raspberry, as well as several traditional recipes for tortes and truffles and voila, the Truffle Torte was born. A signature item at Coffee Rani in my baking days. For Valentine’s Day, bake 2 small cakes
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Sweet Winter Slaw Recipe from Plenty by Yotam Ottolenghi Serves 6 Dressing: 6 1/2 tablespoons lime juice 1 lemongrass stalk, chopped 3 tablespoons maple syrup 2 tablespoons toasted sesame oil 1 tablespoon soy sauce ¼ teaspoon chili flakes 4 tablespoons light olive oil or sunflower oil 1 1/4 cups macadamia nuts 2 teaspoons butter 2 tablespoons sugar ½ teaspoon salt
January 15, 2015: 88 cookbooks and counting… There is always a lot of hype this time of year about the hottest cookbook from 2014. Prune; A Boat, A Whale, and a Walrus; The Slanted Door from famed Vietnamese San Francisco restaurant of the same name; Bar Tartine and more. What’s your favorite cookbook from 2014?
88 Cookbooks and Counting Read More »
This is the Shakshuka recipe from Plenty by Yotam Ottolenghi and the Kale Eggs recipe inspired by Darnell Shuart and the Covington weekend walking group. Both recipes use the same technique of poaching eggs on a bed of savory vegetables. Enjoy! Shakshuka Recipe from Plenty by Yotam Ottolenghi Ingredients: ½ teaspoon cumin seeds ¾ cup
UNDOUBTEDLY, one of the most versatile foods, eggplant is also one of the most avoided vegetables by many who have a sort of timidity about it. But whether by acquired taste or a natural appreciation for delicious foods, eggplant ranks with the best. Many of the students in my cooking classes are amazed by the
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We are very fortunate to live in Louisiana for so many reasons, but none as great as the abundance of natural foods available to us here. Particularly the seafood! Among the most popular local fish varieties is red snapper. The preferred way of preparing it is in a courtbouillion, succulent and delicious. But the following
written By Pemmie Sheasby of oil & vinegar I AM ALWAYS experimenting with new ways to cook and serve my favorite dishes. My Himalayan Pink Salt Slab provides a natural cook top and serving platter in one, additionally my recipes now receive the benefits of natural, pure salt with no chemicals or additives. The salt
Throughout Italy, polenta is the basis for many fine dishes. It can be cooked in soft form, as in this recipe, or it can be cooled and hardened, then sliced and fried or baked. It’s one of the most versatile foods in the Italian food repertoire. It takes the place of pasta or rice, and
“P” is for Polenta: Polenta e Salsiccia Italiana Read More »
Piquillo Peppers are a sweet and smoky pepper from the south region of Spain and provide the perfect shell for tangy cream and goat cheeses. The shrimp and lobster filling in this appetizer is just an added bonus that gives texture and elevates the dish further. Piquillos can be purchased in any specialty food store
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