Mardi Gras is a fun season for food. Not only can you draw from the great canon of Louisiana cooking, you can play with the bright signature colors of purple, green and gold and be a little silly. This slaw is simple but the multi-colored vegetables and the tangy dressing make it a special dish. It is beautiful served beside or on top of a po’ boy, but is also a great … [Read more...] about Mardi Gras Slaw
Fruit and Vegetables
Chocolate Covered Cherry Baked Pudding
At the beginning of my path to being a serious cook, when I was a teenager, I used to make a Black Forest Cake, which seemed to me like the most sophisticated type of dessert. It was a chocolate layer cake with cherry filling and a rich frosting. I’d seen lots of pictures in which it was served on elegant cake stands with elaborate backgrounds. Very much the vogue in … [Read more...] about Chocolate Covered Cherry Baked Pudding
Simple Slow Cooker Tomato Soup
I have ditched canned soups for good. First off, I love making soup from scratch. There is something warm and comforting about having a big pot simmering on the stove, or knowing there some in the fridge that just needs to be heated and you’ve got instant comfort. I don’t think the can is an equal match – it is a poor substitute for something that can be so easily … [Read more...] about Simple Slow Cooker Tomato Soup
Cock-a-Leekie Soup
January 25 is Burns Night, which celebrates the birthday of Scottish poet Robert Burns. Suppers are held across Scotland and by many Scottish societies and clubs around the world. I was challenged by a friend some years ago to host a Burns Night supper and so I did. I put plaid fabric down the table as a runner and had florist make up arrangements of thistle and heather. I … [Read more...] about Cock-a-Leekie Soup
Chicken Apple Bisque
French bistro – that’s what this soup says to me. I have no idea if this is anyway something you would find on an authentic bistro menu, but the combination of classic vegetables and Calvados brandy just seems to me like something that would be served in a simple bistro, in a big bowl, with a sliced baguette on the table. Because I find this soup has that elusive French … [Read more...] about Chicken Apple Bisque
