Month: February 2012

Tomato & Mozzarella Salad

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  You might not recognize this salad the way it’s presented. I certainly didn’t when it was served to me at a fine restaurant in Las Vegas. I ordered insalata…

Bell Peppers and Eggs

2 Comments
  My mother was not a huge fan of fish, so our meals during Lent consisted of vegetables, beans and legumes and of course pasta. The meal that I associate…

Fillet of Sole with Marsala Sauce

  I use Marsala in many of my dishes. This rich and velvety sauce is one of the easiest to prepare and is a delicious compliment to the delicate fillets.…

Lent

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  Ash Wednesday, the day after Mardi Gras,  marks the first day of Lent. For Christians around the world, it is a time of prayer and penance, fasting and abstinence, reflection…

Carnevale di Venezia

  Life is a theater! This is especially true during Carnivale in Venice, when “a Carnevale ogni scherzo vale” (anything goes at Carnevale). During the Middle Ages and the Renaissance,…

Sweet Potato Biscuits

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  Everything’s better with biscuits! These southern specialties have a soft tender crumb with a slight sweet taste and a kiss of cinnamon. These better than cornbread (in my opinion)…

Cheese Grits Souffle

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  Grits are made from corn grown across the south and for hundreds of years have been the center of the Southern diet and culture. Historically, the port cities that…

Eggs Nola (New Orleans La.)

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  Brunch is just about my favorite way to entertain. It’s both casual and elegant and when the weather is nice, it’s perfect for eating outdoors. Once, for a special…

Creme Chantilly

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  Creme Chantilly is a French term for sweetened whipped cream. You’ll find it in all those sinfully delicious French pastries. It’s believed to have been created at the Chateau…

Catheryn Ann’s Bread Pudding

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Once upon a time there was a young woman who made a very good bread pudding. So good was this bread pudding that those who tasted it suggested she share…

Mardi Gras King Cake

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  King Cakes are a huge part of Mardi-Gras traditions throughout the south. Also known as Twelfth Night Cake, you will find this brioche-type pastry in bakeries from January 6th…

Grillades with Grits and Creole Sauce

  Grillades, (pronounced GREE-yads), are thin scallops of veal, beef or pork and are typically served for brunch. It is my understanding that the dish originated when the country butchers…

Pralines

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  During the 17th century, a French Diplomat named Cesar De Plessis-Praslin, had his personal chef create a candy as a calling card to give to the women he was…

New Orleans Red Beans and Rice

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  Born in New Orleans in 1901, Louis Armstrong, considered to be the founding father of jazz, loved Red Beans and Rice. He adored this dish so much that he…

Muffuletta

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  The last time I took a BIG bite of a Muffuletta, I was with my sister, Theresa. We left the kids and hubby’s at home for some sister-to-sister time…

Bananas Foster Pancakes

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  The famous French Creole flambeed dessert, Bananas Foster, was my inspiration for this breakfast treat. Chef Paul Blange created the dessert which includes rum and is served over ice-cream,…

Jambalaya

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  The Holy Trinity, in culinary terms, is the trio of aromatics that is the foundation of flavor in many regional cuisines. New Orleans is no exception. Onions, bell peppers…

Mardi Gras (Carnevale)

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  Carnevale is celebrated in many places around the world and in cities throughout Italy, with Venice being the most well known. The coming of the wisemen bearing gifts to…
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