I confess that I find comfort in sweets. A great cafe au lait and a sweet roll or beignet gives me a few moments to feel indulgent. This peppery pain au chocolat, a French classic, gets a Southern twist with the addition of heat..in this case cinnamon and red pepper with a bit of vanilla .
In a double broiler melt approximately a cup and a half of dark chocolate, adding red chili pepper powder, vanilla powder, and cinnamon to taste. I use double the red pepper to cinnamon and double the cinnamon to vanilla powder. Generally for a half cup of melted chocolate, a teaspoon of red pepper, half of cinnamon and a quarter vanilla. But there are no hard and fast rules, use as much as you desire. I believe cooking should be your own.
After the chocolate has melted and the dry powder blended, lay the chocolate out in thin lines on parchment paper, and put in the fridge to set up. You can use a pastry bag, an empty catsup bottle or even a spoon to make your lines of chocolate. After the chocolate has hardened, lay a strip inside puff pastry dough and roll, sealing with egg wash. I use Pepperidge Farm pastry dough and bake at 350 for about 15 minutes. When done sprinkle generously with powdered sugar...
Take a bite, and say 'yum'.
Imagine you are dining outside at Blake Shelton's house this Thanksgiving and deep frying some big turkeys. A crawfish dressing would probably be on the menu. Deep fried turkeys and outdoor dining on Thanksgiving day is very popular in the South. And while people don't wild catch crawfish like they did a century ago, crawfish are always popular on the menu. Here I have paired it with bacon, corn, mirepoix,and jalapenos to give you a dressing with real local flavor. Here is what you need: 5 cups crumbled cornbread 1 1/2 lbs boiled crawfish tails ( frozen is fine) 10 ounces bacon, cooked and coarsely crumbled 12 ounces yellow corn 1 1/2 cups chopped yellow onion 1/1/2 cups chopped celery 1/1/2 cups green red and orange bell pepper 1 jalapeno ( optional) 2 eggs beaten 2 cups chicken stock salt, thyme, and sage to taste. Fry your bacon until it is ready to crumble, remove from pan and set aside. Saute the mirepoix, (onions ,peppers and celery) corn and jalap
When I moved into my present city apartment, a mere 680 square feet, Things had to serve a purpose. No longer could this antique wardian case hold trinkets for display, it had to be functional. So I gave up a rather large chunk of my micro kitchen to grow fresh herbs. I figure it is a fair trade off. I have a full spectrum vita light shining on the plants and they seem to do quite well in there. I adore wardian cases, terrariums and the like. They were a fixture in the Palace of Versailles like the one above, and later the Victorians made great use of them when it was discovered that they could successfully transport rare species of plants home from around the globe. I thought I would share some pinned photos of various styles.. Imitation cases are usually zinc and plexiglass ,like this one I spotted at a local market. You can tell the age of a real one by the thickness and color of the glass.The glass will most often be 1/4 inch to a 1/2 inch. They are always quite
This lovely concoction is a basic fresh white cheese , otherwise known as Fromage Blanc, made into a dessert cheese by adding a pear infused balsamic vinegar reduction and pairing it with fruit, chocolate and cajun spiced pecans. The fromage blanc is from an old New Orleans recipe a friend living on Lake Pontchartrain in Mandeville told me about several years ago. It is relatively simple to make from milk, no special equipment or ingredients are needed, yet it will definitely impress whomever you serve it to. Fromage Blanc can be made in a variety of textures. It can be made with low fat milk if you so desire, and it can be a dessert cheese like that above or a comfort food like the creamy herb cheese I made here. The preparation is so easy, here is how: You will need- 1 qt.milk, raw or store bought but make sure it is not ultra pasteurized (regular pasteurization is fine) 1 cup buttermilk 11/2 tbls. strained juice from fresh lemons or limes 1/2 tsp salt, I prefer pi