Soufflé Glacé au Grand Marnier is a classic French frozen ice cream souffle (“au Grand Marnier” is optional, it means “scented with orange liquor.”) This is rich and delicious ice cream. The churning/whipping happens before freezing, eliminating the need for an ice cream maker. I used both a hand mixer (a Braun handheld with the whip …
My weekly day off, you’ll find me cooking up a storm. To keep the weekend relaxing, I’ve learned to prepare ahead so that my day of rest doesn’t feel hectic and rushed. Last week I posted what I did to prepare ahead for this meal, to make the complicated fiesta–Falafel with whole wheat pita (everything from …
This is the season for reflection and reassessment. And I’ve been thinking about the notion that weekends ought to be all about good food and relaxing. Once a week, I’ve decided to take a no-work day, which, for me means no writing (despite that I love my work). Cooking, however is not work for me–it’s pleasure. …
I have no idea what inspired me to throw together a batch of hoppin’ john this morning. And I don’t know why it’s called that dumb name. If you want to make this, you’ll need: Black-eyed peas (preferably dried, canned are all right, too); Some fresh vegetables, minced. Choose from: red or green sweet pepper, jalapeno …
Well almost all. In pie, filling and crust are co-dependent. Co-dependency is not always neurotic. What would a pie be without the crust? It might be pudding or jam but it would definitely not be pie. What would a poem be without simile or metaphor or rhythm? It might be a story or a rhyme …
Here’s another disclosure for you. I love to cook but I hate taking pictures of food and I hate writing detailed recipes with measurements. Cooking is the way I relax when I’m not writing or taking care of my persnickety health. My blog started to turn cooking into work and I didn’t like that so …
Disclosure: This is almost a recipe for cherry-berry pie filling Read More »
If you want them to eat it, don’t call it sauerkraut. When it’s prepared the way it’s supposed to be (as in Germany and France, and not just served American-style, cold out of the can on top of a mushy hot dog), it isn’t sour. Call it Choucroute Garni, its French name because everything French seems …
Sauerkraut–serve it with a French accent and they’ll eat it Read More »
I ate, and actually liked, mudbugs at Bro’s Cajun Cuisine in Nashville (mudbugs, by the way, are crawfish). Bro’s food is authentic and tasty–gumbo, etoufee, jambalaya, red beans & rice, shrimp creole. Chef/Owner Darrell Breaux (featured on Guy Fierri’s Diner’s Drive-ins and Dives) also makes his own smoked sausage in his own smokehouse (out back …
Mudbugs and Orange-Cornbread Pudding, Bro's Cajun Cuisine Read More »
Art is the means we have of undoing the damage of haste. It’s what everything else isn’t. Theodore Roethke When I discovered Sieglinde (Sissi) Shattuck’s art, I found a place of quiet attentiveness, leisurely breathing space, respite from a hasty, noisy world. Because her paintings moved me so deeply, they made me curious about who she …
Vitamin A, Calcium, Vitamin C and Iron, antioxidants, even a healthy dose of protein. This little leaf is a powerhouse of nutrition. If you can’t get to the Kleer-vu Lunchroom in Murfreesboro, Tennessee to sample the best turnip greens in town, you can easily cook up a pot at home. I love the taste of …