Bridging Old and New The tradition of Thanksgiving dinner creates as strange dichotomy at the dinner table. Due to the “tradition” of it all, there are those that want and expect the same items to be on the table from year to year. The very fact that they know what they’ll be eating creates that “comfort” factor…a sense of familiarity. … Read More
Autumn Meatloaf in Miniature Pumpkins
Miniature Pumpkins – Not Just for Decorating Anymore! Part of the fun of fall is decorating our homes and tables with the myriad of colorful fall squash that bursts onto the market this time of year. From basic butternut to the twisted orange turban squash to the elongated delicata, most are readily available in our grocery stores from late September … Read More
No Boil Noodles
Whether it be cookware stores or grocery stores, the marketing folks are hard at work trying to make us think we “have to have” a certain something to make our lives easier. If you’ve ever joined me for one of my cooking classes that I conduct each month here in Savannah you know too well that I like to rail … Read More
Concord Grape Pie
I’m starting off with a disclaimer: If you have been following me for very long, or have taken the time to review the recipes here on the site, you’ll notice that I tend to have a distinct slant toward baking. I know it might seem like that’s all I do but really…stick with me, I do enjoy other aspects of … Read More
Peach Pie
Ode to Summer’s End… I have just enjoyed one last unexpected taste of summer. October is normally quite late for peaches but my friends Jerry & Diane Polk of Polk’s Market in Savannah, GA always manage to wrangle up something delicious when you least expect it! Last week I was totally surprised to still find a display of aromatic juicy … Read More
Laborless Labor Day
When I was a kid summer seemed like it was half a year long. There was this seemingly endless supply of lazy days to enjoy, and if something didn’t get done today, well there was always tomorrow. When did that all change? I suppose this means I’m “getting old”, right? When I lived in California, most cities in my area … Read More
Take a Dip or Dress it up: Romesco Sauce
Here are a couple of ideas for using the recipe for Romesco Sauce which I recently posted. These are just a few of many uses. After seeing my post, Jeff Parker a chef friend and fellow blogger, said he was thinking of using it as a pizza sauce…olives, cheese, anchovies…good stuff just waiting to happen! Suggestion #1: Use as a … Read More
Orange Flower Panna Cotta
Panna cotta is Italy’s answer to creme brulee, except that it’s not as rich, nor is it bruleed. Other than that, it’s exactly the same! Well, not really…. Panna cotta translates as “cooked cream” in English. It’s heavy cream that is sweetened and flavored and set with gelatin rather than eggs or egg yolks. The gelatin is what keeps it … Read More
Romesco Sauce
Heavily influenced by the Moorish rule of the Iberian Peninsula from 711ad to 1492AD, the cuisine of Spain incorporates many influences from both the Arab world as well as the new world. Moors (a collective term for both the Arabs and Berbers that invaded and ruled the Iberian peninsula) are credited with introducing many of characteristic ingredients to this region … Read More
Here’s What’s Shakin’…
We’re Bakin’ Bacon! You betcha…no fakin’! Ah, bacon…. delicious, glorious, beautiful, crispy, crunchy pork flesh! Just thinking of it make my mouth begin to water. The smell of it could drive a dog to get it himself…if only he had thumbs! The mess it can make when cooking is another story…not so pleasant. If you’re still cooking bacon in a pan on … Read More