“Are you making the good potatoes tonight?” Meaning, this luxurious potato gratin. There’s a reason these are so delicious: heavy cream, butter, and freshly grated parmesan cheese. Great for serving a crowd, or made in individual ramekins for one or two! Preheat oven to 350 …
We are all about a curry dish at our house. This soup is a perfect transition when autumn is approaching but the days still feel like summer. Its flavor is robust, yet it’s light and fresh. Method Preheat oven to 425 degrees. Cut the cauliflower …
I typically go for the creamy, custardy, dessert over chocolate (unless it’s a dark chocolate molten lava cake with ice cream). A meal is not complete without a sweet bite to finish. Crème Caramel is one of my favorite desserts to serve. It’s sort of an old fashion version of crème brûlée, easily served to a crowd, and no need for a torch (although everyone needs a kitchen torch!) – both are gluten free and best made a day before serving. These can also be made in individual ramekins.
Preheat the oven to 300 degrees
For the caramel: place the sugar, water, and lemon juice evenly in a dutch oven and slowly melt over medium heat without stirring. Watch it closely – you don’t want it to burn! When it turns a beautiful golden color, pour it into the brioche mold and gently swirl around to coat the bottom. When cooled, coat the sides of the mold with butter.
For the custard: Mix egg, yolks and sugar together on low in an electric stand mixer.
In a sauce pan, heat the cream, milk, lemon zest, vanilla bean and seeds until very hot to the touch (not boiling). Discard the vanilla bean and pour the hot cream into the egg mixture a little at a time with the mixer on low. Start by adding 1/4 cup of the hot cream to temper the eggs (if you pour the hot cream in all at once you’ll have scrambled eggs – not good). Pour the custard into the brioche mold.
Cook in a water bath by placing the mold into a baking pan and carefully filling the pan with boiling water. Bake 45 – 50 minutes (trust your eye more than the time) or until the custard is set (it will have a slight tremble in the center). Remove from the water bath and let cool. Place in the refrigerator overnight.
To serve: Firmly tap the sides of the mold with your palm to loosen it (Using a knife can ruin your presentation). Invert onto a deep serving dish (giving the caramel a place to go) slice and serve.
Pillivuyt french porcelain brioche mold is perfect for making this dessert.
Dahlias continue to happily bloom out back and are nicely complimented with a few fresh cut roses and zinnias picked up at the local farmer’s market over the weekend from the small growers at Modern Heirlooms.
3/4 cup Chardonnay 3 tbs sherry vinegar 3 tbs white wine vinegar 1 shallot sliced 2 thyme sprigs 1 tbs heavy cream 1 stick butter fresh squeeze of lemon juice In a sauce pan over medium heat add wine, vinegars, shallot and thyme. Bring to …
A hint of orange, a bit of rum whipped cream and good warm maple syrup. During COVID-19, mandatory quarantine kept many of us isolated in our homes. Awakening the senses became a daily goal: growing flowers for their beauty to enjoy with our eyes, and …
Summertime in Alabama brings the “corn fairy” to our house. If I’m not home when the delivery is made, I know immediately that he’s been there as there’s a trail of husks and silks, and little clumps of mud, leading to the kitchen. My sweet friend who has a farm nearby shares his crop with me. Silver Queen is our favorite, however, any variety will do.
Begin by removing the husks and silks from the corn and rinse under cold water. If you’re buying corn from the market, look for ears with bright green tight husks and golden brown silk tassels. Using a sharp knife, cut the kernels off the cob in a downward motion (don’t cut too close to the cob so that you can go back and scrape off the good sweet milky juices). This can get a little messy, so using a baking dish helps.
Add lots of fresh cracked pepper, a tablespoon of flour (I use King Arthur All Purpose Gluten Free), and a teaspoon of sugar(optional). Heat a tablespoon or two of bacon grease (I keep a coffee cup in the refrigerator of reserved bacon grease left over after frying bacon – its a southern flavor staple). Add the corn to the skillet and “fry” for a minute or two to cook the flour. Pour in a cup of water to deglaze (pour the water into the baking dish you used so you don’t waste a drop of goodness), stir, and cook on medium a few minutes, then reduce to simmer until ready to eat. Summer family favorite!
Corn, or any other left over vegetable is fantastic to incorporate into breakfast: vegetable omelets, breakfast potatoes, breakfast tacos.
INGREDIENTS Fresh okra – roughly 4 cups chopped Buttermilk – 4 tbs Corn Meal -1 1/2 cups 2 Tbs tapioca flour 1/2 tsp baking powder Peanut oil salt Choose okra that is smaller in size, as the larger ones tend to be tough. Cut the …
1 cup fresh squeezed orange juice (3 navel oranges) orange zest 1 tbs fresh lemon juice 1 tsp fresh lime juice 1 shallot minced 1 sprig fresh thyme 3 tbs olive oil salt and pepper to taste Freshly squeeze 1 cup of navel orange juice. …
This colorful fresh citrusy salad is light and healthy
Preheat oven to 400 degrees.
Cut the stems off the beets and gently wash. Place beets on foil and drizzle with a little olive oil, splash of red wine vinegar, salt and pepper. Wrap in foil and roast for one hour or until a knife is inserted without resistance.
If you don’t want stained finger, use food prep disposable gloves to peel and dice the beets. Peel and slice white peaches (my favorite are Belle of Georgia). Arrange on a large white plate. Garnish with dried cranberries, Honey Goat Cheese, toasted walnuts, and pour on the citrus vinaigrette and top with orange zest.
Freshly squeeze 1 cup of navel orange juice. In a sauce pan over medium heat reduce to 1/4 cup. Add zest of 1 orange. Cool. Whisk in a fresh squeeze each of lemon and lime juice, 1 minced shallot, and one sprig of fresh minced thyme. Slowly whisk in 3 tbs olive oil and 3 tablespoons EVOO, salt and pepper. Strain. Pour.
Although totally not a necessity, inexpensive kitchen small appliances make some tasks much easier. I use the Braun Citromatic juicer all the time! We buy a case of oranges every year from our high school alma mater baseball team. There’s nothing quite like fresh squeezed orange juice.
May brings more and more spring vegetables to the farmer’s market: sweet white corn, lady peas, zucchini and these beautiful deep purple spring onions with their mild flavor and crisp texture. Always bring your meat to room temperature before cooking so that it cooks evenly. …
