Welcome to Wedding Season-Celebrate your Engagement with a Spring Cocktail Party
Feature the early produce of Spring at a cocktail party to celebrate your engagement.
read moreA Trio of Winter Vegetables- and a Recipe for Cauliflower in Brown Butter
For Christmas dinner this year, I served a big platter of three winter vegetables, each pan roasted with slightly different ingredients- the brussels sprouts with cream, garlic and mixed herbs, the broccoli with olive oil, garlic, lemon zest and rosemary, and this lovely cauliflower in brown butter.
read moreWinter at the Santa Monica Farmer’s Market- and a Recipe for Braised Leeks
Preparing winter vegetable dishes may take a little more time and imagination than the quick sauté of summer squash, or tender green beans, or a drizzle of balsamic and olive oil on heirloom tomatoes, but the cooking is often long, slow cooking that can be left on its own, and rewards are just as wonderful.
read moreSweet Potato and Shrimp Cakes- Part 4 in a Series on Sweet Potatoes
These Sweet Potato and Shrimp Cakes feature two favorite ingredients of the American South, and there’s a good chance you’d find them along our Gulf Coast now, where there is a vibrant Vietnamese community.
read moreCandied Yams- Part 3 in a Series on Sweet Potatoes
For years I kept away from candied yams in the kitchen, mostly because my few attempts at making them didn’t produce results anywhere near my Aunt Eura’s, the best I ever had. But with some help from Paul Prudhomme, I’ve now learned to make very acceptable candied yams.
read moreSweet Potato Brioche- Part 2 in a Series on Sweet Potatoes
On a visit to Bayona, a the bread basket containing little rolls of Sweet Potato Brioche appeared. I devoured them immediately, and I never forgot those wonderful little rolls, so was very happy to see that Susan Spicer’s cookbook included the recipe for them.
read moreGround Beef and Oyster Dressing- a Tradition Worth Revisting
Over the years, we’ve tried dressings other than our traditional New Orleans ground beef and oyster, for our holiday turkeys, but still keep returning to our old favorite.
read moreMaking Shrimp Stock and Remembering Momí
I always have a quart or two of shrimp stock in my freezer. I don’t remember exactly when it was I started reserving and freezing the shells of shrimp I peeled until I had enough to make shrimp stock. I do know that it’s been at least 20 years since my father started dropping bits of information to me about how Momí, his mother, cooked as he watched me begin my journey of becoming a professional culinarian.
read moreA Bruschetta Bar (with Fig and Onion Marmalade Recipe)-an Economical Party Menu
A Bruschetta Bar is an elegant and economical way to entertain nad this Fig Onion Marmalade is a great item to include on the bar,
read moreFoodbuzz Fest and Cooking Black Cod
A trip to the Foodbuzz Festival gives me a chance to visit ILoveBlueSea.com, along with a recap of cooking their great Black Cod.
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