Casserole
Pumpkin Lasagna
Happy Halloween! Here is a new take on Lasagna using pumpkin puree that you can eat while sitting near the front door. […]
Continue ReadingBacon, Pasta & Cheese Casserole
A casserole for winter Here is a delicious, easy, make ahead casserole recipe that I have (believe it or not) toned down the fat content. The original recipe used bacon drippings to make the roux and it also called for 4 cups of heavy cream – I used 2 cups of milk and 2 heavy […]
Continue ReadingNormandy Chicken with Apples in a Crockpot
An easy crock pot recipe The flavor of the apples really comes through in this cold-weather dish. Knorr is a good brand for the leek soup mix (although not the only good one) – and the sauce can be finished by stirring in a spoonful or two of crème fraîche if a creamy result is preferred. […]
Continue ReadingMolded Casserole of Ham and Mushrooms with Macaroni, Cheese, and Cream With Tomato Cream Sauce
Simca’s Cuisine – A Simone Beck Recipe Since moving to my mother-in-law’s house, I have been perusing her cookbooks and came across this one by Simone Beck. Simone “Simca” Beck (7 July 1904 in Normandy, France – 20 December 1991) was a French cookbook author and cooking teacher who, along with colleagues Julia Child and Louisette Bertholle, played a […]
Continue ReadingHarvest Moon Macaroni
Full Harvest Moon of September Is Peaking Now This month’s special full moon gets its name because its appearance low in the southeastern sky for several nights historically afforded farmers extra time for harvesting crops. Before the invention of electricity, farmers relied on bright moonlight in the late summer to gather their ripening crops after […]
Continue ReadingChicken Shortcake
Southern Comfort Food Chicken Shortcake is a stewed chicken in a silky sauce ladled generously over cornbread. From the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Chicken Shortcake 2 Tbs flour 2 Tbs butter 2 cups seasoned chicken stock 2 cups cooked diced chicken 2 cups frozen mixed […]
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 ReadingCheesy Zucchini Bake
Cheesy Zucchini Bake Serves 4 2 medium tomatoes, peeled and cut into wedges 2 small zucchini, sliced 2 small yellow summer squash, sliced ½ tsp thyme 1 tsp basil 1 tsp garlic powder ½ cup cheddar cheese, shredded 1/3 cup bread crumbs ½ cup mozzarella, shredded In a large bowl, combine the zucchini, squash and […]
Continue ReadingTomato Casserole
Tout droit tomate New Orleanians rave about Creole tomatoes, which can only grow in a certain part of south Louisiana where the soil is “just right,” usually in the Plaquemines Parish region. Creole tomatoes have an amazing concentrated tomato flavor, including a bright acid kick. If you can get them, they’re perfect for this simple […]
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