Last week I wrote briefly about the Turkish cooking classes at the Atlas Foundation in Metairie. We decided this week to reproduce and improve a recipe we learned during the first week of class. While we enjoyed the Turkish Manti, a steamed beef dumpling, we thought that a few more ingredients would punch up the […]
There’s nothing like a juicy, succulent pear to put a smile on my face. Unless it’s a crispy, crunchy pear covered in blue cheese. Oh, or a dense, sweet Pear Tart Tatin. Or maybe even a thick pear preserve stockpiled for the winter. Ok, so when it comes to pears, I have more then a little […]
Here’s an easy and delicious cold weather soup. Don’t balk at the 2 hour cooking time, all you need to do is bake, puree and heat. It’s an easy 1-2-3 dish that is perfect for the Thanksgiving or Christmas holiday, or whenever you need something hearty, flavorful and delicious. Plus, if you have a difficult […]
In honor of the coming months of cooler weather, changing leaves and thick sweaters here is a fabulous ravioli stuffed with tender, succulent braised short ribs (a great winter meal in its own right). These ravioli are labor intensive and time consuming, but a great dish to prepare for a large group of people when you […]
Pavlovas topped with fluffy whipped cream and sweet berries are a popular dessert in Norway. When baked properly they boast a crispy, crunchy melt in your mouth exterior and a soft almost marshmallow like interior. While we enjoyed a few this summer during out travels, I have only managed to make one lone Pavlova. It […]
If you have any late summer zucchini hanging around the kitchen, here is a delicious way to put them to use. Just do so before they are replaced a little later in the season by those lovely fall pumpkins, cauliflower and cabbage. Thyme and lemon are a classic and winning combination whether cooking fish, meat […]
Bacon Wrapped Quail Stuffed with Goat Cheese (serves 2) 4 quail 4 sprigs thyme 4 cloves garlic, diced 4 strips bacon 16 sage leaves 4 oz goat cheese 2 tbsp butter EVOO salt and pepper to taste To prepare each quail, salt, pepper and olive oil each cavity the morning before you intend to cook […]
Seared Squid & Tomato Salad (serves 2-4) For the Vinaigrette 3/4 cup olive oil 2 tbsp red wine vinegar 3 cloves garlic 1 shallot, chopped 1 handful basil 1 teaspoon thyme 1 tsp oregano 1 tbsp dijon mustard 2 anchovies 3 tbsp lemon juice Pulse all ingredients in a Cuisinart until fully combined and slightly chunky. Set […]
To make homemade ricotta you simply need a stove, milk, cream and an acid such as lemon or white wine vinegar. That’s it. Once made, fresh ricotta will last about a week, but I bet that you’ll find a variety of ways to use it before then. Here’s one of the fresh and original […]