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Compound Butter for Steak
Maître d’Hôtel Butter Maître d’Hôtel Butter is the most common form of what is called a “compound butter,” which simply means that there is some sort of flavoring or seasoning ingredient added to the butter. Typically compound butters are rolled into cylinders and chilled or even frozen, and then slices or pats are served on […]
Continue ReadingBBQ Popcorn
Super Snacks This is a great after-school snack, since school is starting way too early! I love popcorn. This is from the Nealy’s, who have many great southern recipes. BBQ Popcorn Makes 8 cups 1 Tbs vegetable oil 1/2 cup popcorn kernels 1 stick butter, melted 2 Tbs Neely’s BBQ Seasoning, recipe follows 1/4 cup […]
Continue ReadingFig and Goat Cheese Wontons
Figalicious! It’s that time of year again. My mother-in-law’s fig tree is about to burst! What to do with all those beautiful, bodasious figs?! Fig and Goat Cheese Wontons 3 oz dried California figs 1/2 cup port wine 1 tsp honey 80 wonton wrappers 3 oz soft, mild goat cheese, at room temperature 1 egg, […]
Continue ReadingChicken with Summer Squash
A great shortcut You can do so many things with a rotisserie chicken. It is a great shortcut to any meal. Chicken with Summer Squash Serves 4 one purchased roasted chicken, chilled 3 Tbs olive oil 4 small or 2 medium yellow summer squash, cut in quarters lengthwise 2 cloves garlic, thinly sliced 1 cup yellow grape or […]
Continue ReadingSummer Chopped Salad
It’s hot out! Here is a fresh, crispy, crunchy, veggie Summer salad recipe for a hot day. Summer Chopped Salad Serves 6 2 Tbs Champagne vinegar 1/3 cup extra-virgin olive oil Salt and freshly ground pepper 1/2 lb cooked beets 18 baby carrots, halved lengthwise 1/2 lb fingerling potatoes, sliced 1/2 inch thick 1/2 lb […]
Continue ReadingAhh, the aubergine….
Aubergine is the French and British word for eggplant. The act of salting and rinsing eggplant to reduce bitterness is called “degorging.” An old practice, it is not as necessary these days because modern eggplants are less bitter. Having said that, salting eggplant will reduce the amount of oil absorbed in cooking. Eggplants are 95% […]
Continue ReadingEggplant Summer Squash Parmesan
Ahh, the aubergine…. Aubergine is the French and British word for eggplant. The act of salting and rinsing eggplant to reduce bitterness is called “degorging.” An old practice, it is not as necessary these days because modern eggplants are less bitter. Having said that, salting eggplant will reduce the amount of oil absorbed in cooking. […]
Continue ReadingCrêpe Suzette
Happy birthday Julia! Today would have been Julia Child’s 99th birthday. Happy birthday Julia! Below is a classic Crêpe Suzette recipe to celebrate. Crêpe Suzette Serves 6 3/4 cup milk 3/4 cup water 3 egg yolks 1 cup sugar 1 cup flour 1/2 lb unsalted butter 2 orange peels 1/2 cup orange juice 4 Tbs orange […]
Continue ReadingCount Blythe
Pisang Ambon Liqueur???? Pisang Ambon is a brand of Dutch liqueur produced, distributed and marketed by the House of Lucas Bols. It has a dominating banana flavour, with additional tropical fruit nuances, and a bright green colour. It is based on the recipe of an old Indonesian liqueur. Pisang means banana in Malay/Indonesian and Ambon […]
Continue ReadingHot Bacon Dressing
A real heart stopper, for many reasons! If you have never had Hot bacon dressing, you have been missing out on something incredible. Make sure to make an appointment with your cardiologist soon after consumption! This works very well on a spinach salad. Hot Bacon Dressing 2 oz Bacon Grease ¼ lb Red Onion, diced […]
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