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 …
In a sauce pan over medium heat add wine, vinegars, shallot and thyme. Bring to a boil then simmer until reduces to a syrup. On low heat whisk in the cream until it thickens slightly. Slowly add cold butter (a little at a time) until it’s all incorporated. Strain. Finish with a splash of fresh lemon juice, add capers and chopped parsley.
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 …
Choose okra that is smaller in size, as the larger ones tend to be tough. Cut the stems off and slice ( leave the smallest ones whole). Place the sliced okra in a bowl and spoon on buttermilk. Gently fold/stir to coat. Place cornmeal, tapioca flour, baking powder and salt in a large freezer bag, and add the coated okra. Shake around to coat (you can freeze at this point if you have a surplus). Heat peanut oil (350 degrees). watching it to start moving around the pan. Add the okra to the hot oil in a single layer (leaving excess cornmeal in the bag) and fry until golden. Resist the urge to move the okra until it is golden on the bottom, then you can turn it until golden on the other side. Remove with a slotted spoon onto paper bag or paper towel and salt generously. If you put this out before dinner is served, beware of stealthy fingers sneaking handfuls with every kitchen passing while your back is turned. Speaking of while your back is turned… Never walk away from hot oil on the range and never put a lid on heating/hot grease.
This makes me over-the-top happy and highlights summer southern goodness!
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 …
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.
Score the pork chops, pat dry and season with salt and pepper.
Cut the corn off of the cob and small dice the zucchini.
Sauté corn and zucchini in olive oil with thyme and pepper.
In another skillet, sear the chops and spring onion (cut in half) in olive oil. Flip and add rosemary sprigs, grapes and 2 TBS butter and transfer to a 350 degree oven and cook until chops reach 145 degrees.
Remove the chops, onions and grapes and deglaze the pan with white wine, add white wine vinegar, reduce, add chicken stock, reduce. Whisk in mustard. Strain. Add creme.
Plate vegetables first, followed by the pork chop, spring onion and grape sauce.
This is how I cook most of the time. Pan sauté a protein, finish it in the oven and prepare a sauce using all that good stuff that remains in the pan. Pantry staples: shallots, garlic, heavy cream, homemade stock, an assortment of vinegars, unsalted butter, and wine (anything you would drink). Pack your garden full of fresh herbs so they’re always on hand.
During the pandemic, banana bread recipes were viral on the internet. Here’s an old favorite I made almost every Friday before heading to the lake in the summer when my children were little. I’d pick up lots of fresh fruit and would prepare a sausage …
