I was finally able to get some eggs from the Farmer’s Market this weekend. With the cold weather and shortened days of winter, the hens don’t lay a lot of eggs. But now my egg stock is replenished. I also … Continue reading
Flu season is here! While flu season has been very active in my area for a couple of months now, it’s finally started affecting those around me. A little old-fashioned chicken soup is just the thing to treat it. 2 … Continue reading
What is paneed? A term still used in New Orleans cooking and on restaurant menus, it simply means pan-fried. Usually, the meat, whether it be chicken, pork, veal or beef, or even eggplant, is pounded thin, dipped in an … Continue reading
I’ve been a fan of Susan Spicer since she first earned accolades in New Orleans with her restaurant, Bayona, in the early 1990’s. Did I eat there? No. I worked at the Cajundome in Lafayette, Louisiana, for the in-house caterer … Continue reading
Like Italian ravioli, Chinese Potstickers are an excellent way to utilize leftover cooked meat. The first time we made potstickers, Chris followed Alton Brown’s recipe, and they were delicious. The second time we made them, I was looking for a … Continue reading
To accompany your homemade Potstickers, this is what we usually throw together. It is our favorite dipping sauce.
You will need:
2/3 cup soy sauce (I use the reduced sodium)
1 tablespoons rice wine vinegar
1 large or 2 small cloves garlic, minced
1 tablespoon minced fresh ginger
1 green onion, green and white parts, chopped fine
1 tablespoon fresh cilantro, minced (optional)
Combine all ingredients in a small glass container, and stir to mix well. Refrigerate for an hour or two, or overnight, before serving. Let come to room temperature before serving.
I love a good sugar cookie. My Grandma Ethel made some of the best sugar cookies. They were crispy on the edges, and slightly chewy in the center. and even though they are flattened with a glass dipped in sugar, … Continue reading
The remains of the day….Excellent leftovers, with several great ways to be re-purposed. Spinach Madeline is one of the most famous recipes to come out of the classic community cookbook, River Road Recipes, from Baton Rouge, Louisiana. According to the … Continue reading