Fennel is a new addition to my local farmers market. That’s the great thing about the rise of these local markets. Customers ask, farmers grow. Last year, it was a few experimental bulbs, this year it’s big bins of them. When I saw them last year, I was quick to pick up as many as I could and start experimenting. I love adding fennel to the vegetables that start a soup or … [Read more...] about Creamy Fennel Gratin
Vegetables
Flamiche (Belgian Leek, Goat Cheese and Bacon Tart)
The first spring weekend of farmers market season is exciting. I am ready for all that fresh produce with a new treat arriving each week and little surprises on every visit. I know that I am closer to juicy strawberries, my first tomato in months, bright, sweet corn and so many things. I know it is all about to start. But in reality, that first Saturday is a little sparse. … [Read more...] about Flamiche (Belgian Leek, Goat Cheese and Bacon Tart)
Leek and Brie Bread Pudding
Spring is the perfect time for brunch. With Easter starting things off, there always seems to be an explosion of daytime events. Graduations and weddings and all the celebrations that go with them. And I love a good family brunch. You can wear a nice dress, but don’t have to worry about high heels and punitive undergarments and retouching your lipstick … [Read more...] about Leek and Brie Bread Pudding
Red Beans and Rice – My Way
Red Beans and Rice are a classic of the Louisiana cooking canon. And I assume every Louisiana cook has there own version that they would assert constitutes the only way to properly make the dish. And I’ll tell you, the same can be said of me. No, I am not from Louisiana and I don’t have roots there, but I love the food and I cook my own version of red beans and rice – the … [Read more...] about Red Beans and Rice – My Way
Black-Eyed Pea and Cornbread Skillet
No self-respecting Southerner, I boldly say, would let New Year’s Day pass without at least one bite of black- eyed peas. They bring luck and good fortune for the New Year, and everyone can use a little bit of that. Hoppin’ John is traditional in many quarters, but peas slowly cooked with a piece of pork are the norm for many. I like to vary my black-eyed pea intake, from my … [Read more...] about Black-Eyed Pea and Cornbread Skillet
