We’re rooting hard in Baton Rouge for our own Jay Ducote to take top honors on The Next Food Network Star, and one of his recipes on the show inspired dinner at my house this week. Jay is a friend and fellow blogger/food writer (among other talents), and it’s been fun to watch him soar on a national level on both Cutthroat Kitchen and now possibly as Food Network’s next big thing. A few episodes into the annual series, he’s showing his natural ability to gab and connect, and he’s playing to his strengths as a chef who favors big Southern flavors. The Cajun tasso macque choux he prepared for a large crowd during the first episode earned kudos – and it prompted me to make my own version.
On the road: Savoring San Francisco without going broke
June 8, 2015San Francisco is a city of neighborhoods, each one offering a different vibe and, if you know where to look, incredible grassroots food. On our recent trip, we situated ourselves in the Mission District because of its reasonable housing for a group of six, and its proximity to authentic affordable eats. John and I have been to San Francisco several times, but this was the first time we brought our children (ages 13, 11 and 8) and my mother-in-law. Here are a few highlights that might be helpful if you’re headed that way.
Summer fruit sauce perfect for pain perdu or pound cake
May 28, 2015You know summer is here when long-awaited fruits emerge. Lately, I’ve been picking up pints of blueberries from our local farmers market, and my own backyard blueberries and blackberries (so easy to grow here!) are ripening like crazy. My kids and I try to head outside early so we can harvest them before the birds beat us to it. It’s a mad rush. Fresh blueberries make their way into lots of different recipes in my kitchen, but one of my favorites is a fast and easy fruit sauce that’s a perfect topper for dessert or a sweet breakfast.
Texture, crunch and a range of flavors in shrimp and fennel salad with tangy vinaigrette
May 1, 2015You will not regret making this salad. Before you even go to the “trouble,” understand that it is nothing more than 3 simple components: fresh cooked shrimp, chopped veggies and a really nice dressing. C’est tout, OK? Do not glaze over at the list of ingredients, because this is easy and really adaptable. Plus, it’s just damned delicious and I want you to experience it. With me?
Homemade strawberry syrup is easy and seasonal
April 28, 2015Mmm….homemade syrup made from fresh local strawberries — how great does that sound drizzled over ice cream or poured over waffles or pancakes? It’s easy to make, is preservative-free and is a super use of fresh Louisiana strawberries.
From the fresh strawberry file…mmm…sorbet
April 16, 2015I live with four people who love gooey, chocolate-y, creamy desserts, dense cookies and brownies and oversized bowls of ice cream. No shortage of SweetTooths in this house. But I admit to preferring the palate cleanser, something cool, light and nuanced that rounds out a meal without making me lose consciousness. And as the weather has started to warm up, I’m thinking sorbet is the thing.