Traditionally, Tamale Pie is usually a mix of seasoned ground beef with onions and corn, topped with a cornbread batter. Here I’ve replaced the ground beef with chili and topped it with corn pudding, more of a “custardy” corn bread batter flavored with minced chilis. While it doesn’t take long to make, you could just as easily use your favorite … Read More
Green Onion & Gruyere Palmier Rolls
Angel Biscuits are the base of this recipe. Often called “Brides Biscuits”, Angel biscuits are a cross between a yeast roll and a biscuit. They are leavened with yeast, baking powder, and baking soda. This combination of leavening agents allows you to bake them immediately, or refrigerate and bake a day or two later. You may also let them rise … Read More
Cream of Asparagus Soup
Asparagus stems…what do you do with them? Most people trim them and then throw them away. Stop it! Save those asparagus stems and cut them up for use in soup at a later date. A key factor for profitability in a restaurant is minimizing waste. Your home grocery budget shouldn’t be any different. If you discard a third of the … Read More
Flourless Chocolate “Hummus” Cake
While many flourless chocolate cakes have a dense and fudgey texture, this one is more akin to a typical cake crumb texture. The secret? A can for garbanzo beans! Unless they were told so, most people eating this cake will never know the secret ingredient. Garbanzo beans (aka chickpeas) are high in starch content. So much so, they are often … Read More
Ecuadorian Ceviche
Ecuadorean Ceviche This recipe was shared with me by Pilar Hovermale, a houseguest that stayed with me while visiting the Savannah area. Unlike traditional Peruvian and Mexican Ceviche, the Ecuadorean version is served with a lot more liquid, like a soup. Yield: 8 servings 2 lbs. medium shell-on shrimp Olive oil Kosher salt and freshly ground black pepper 2 red … Read More
Pressure Cooker Chicken & Noodles
Noodles and pasta cooked in a pressure cooker? You betcha! I first learned of this capability from Lorna Sass’ cookbook “Pressure Perfect” with her 5 minute pasta and meatballs. After discovering that you can have a pound of pasta cooked with sauce and meat within the same time it would take to just cook the pasta, I’ve used the concept … Read More
Collard Green Slaw
Collard greens are a staple vegetable of the Southern table. As with turnip, beet, and mustard greens, they are typically cooked in broth flavored with smoked pork pieces (ham hocks, neck bones, etc.) and other aromatic flavors. In a departure from the typically long-simmered method of preparation, I created this salad to showcase collards in a raw state. The sturdiness … Read More
Sufganiyot (Jelly Doughnuts for Hannukah)
Fried foods are a cornerstone of Hannukah celebrations as they represent the oil that miraculously kept the Menorah lit in the temple for 8 days instead of only one. I invited Sharon Sand, a cooking class guest and regular store customer, to join me during Hannukah for Facebook Live to share her recipe for Sufganiyot (Israeli Jelly Donuts) that she … Read More
Savory Crackers for Entertaining & Gift Giving
Cookies and candy are in abundance this time of year. Everyone has their favorite. This is also traditionally a season of entertaining and those cookies no doubt will make an appearance as a dessert offering or gift. Again, and again, and again….. Of course they’re delicious (we hope!), and yes it’s a kind gesture as a gift, but this time … Read More
Nanaimo Bars
These very rich bars are a popular Canadian cookie/confection. This is a recipe I used in a class called “Holiday Cookies, From our Family to Yours” when I was an instructor at the Disney Institute at Walt Disney World. I asked each member of our culinary department to share a recipe for a favorite Christmas cookie and a short story … Read More