Great Passover Sweet Treats- Part 2 – Parisian Coconut Macaroons
Parisian Coconut Macaroons are big puffy macaroons, more of a cross between meringues and macaroons, in my opinion.
read moreGreat Passover Sweet Treats- Part 1
These chocolate meringue “S” ‘s are a classic European petits fours, and perfect for Passover.
read moreSautéed Greens
“Greens are a dish that most Southerners would walk a mile for.”- Edna Lewis I loved coming across this quote from the legendary Southern cook, Edna Lewis. And I say “Amen” to that, sister. To most Southerners, a pot of greens means collard greens (or to a lesser extent mustard or turnips greens) stewed, with the residual “pot likker” destined to be soaked up by crumbled cornbread. New Orleanians mix many varieties of greens together in the pot, adding sausage, ham or “pickled meat”, chopping the greens very finely, and thickening them with the ever popular roux, resulting in gumbo z’herbs. When I lived in New York and found my constitution feeling a bit sluggish, and in need of a jolt of super nutrition, I would- yes-walk at least a mile down to the Union Square Farmer’s Market to buy bunches of greens to make myself a pot of gumbo x’herbs (a contraction of gumbo aux herbs and pronounced something like gumbo zab in NOLA)- New Orleans’ gumbo of greens. And yes, btw, there are several different gumbos, in addition to the brothy seafood variety that most associate with Creole cooking. Gumbo z’herbs happens to be my favorite, after okra gumbo, that is- also not a broth based gumbo. I still love to make gumbo z’herbs, and made a big pot of it the weekend after Katrina hit New Orleans, passing containers of it out to family members, my little act of solidarity with our hard hit home. I’ll be sharing a post and recipe for gumbo z’herbs soon, as it is a tradition in some circles in NOLA on Holy Thursday. But I also love to simply sauté (well, really sauté/braise) a mixture of many greens, bitter and sweet, in extra virgin olive oil, throw in a healthy handful of minced garlic, and, that’s it- serve. It’s a favorite with my clients, family and guests. I served this dish at a New Year’s brunch a few year back. A friend visiting from New Orleans, exclaimed when tasting it, “I can tell you are a New Orleans cook, because your food has such a depth of flavor”. I consider that one of the best compliments I’ve ever received. Using a combination of greens gives a depth and complexity to the dish that can’t be achieved with a single variety of greens. And it’s so simple- I promise. The recipe- such as it is- follows… Sautéed Greens with Garlic 1 Bunch each: Collard Greens Mustard Greens Turnip Greens Kale (I was not in the habit of using kale in my New York days, until I was reprimanded by my younger brother for referring to it as “just garnish”. He grabbed it from me, saving it from the trash can, and said, “I’ll eat that garnish”. I’ve been eating it ever since.) 2 bunches of Spinach Tops of 2 bunches of beets (if I’m lucky, my friends at Tamai Farms will just give me some of the tops they’ve pulled off beets because there are still those who discard them- silly people!) And/or any other greens you might want to throw in the pan. Soak the greens, one variety at a time (I soak and cook the tougher ones first i.e. Kale and Collards), in a sink filled with water to...
read moreA Lovely Early Springtime Menu to Celebrate a Milestone Birthday
I was privileged, earlier this week, to cater a party celebrating the 90th birthday of a beautiful lady. Her friends (and their community of caretakers) and family dropped by throughout the afternoon to share and sing “Happy Birthday” to her- over and over again. You see, the birthday girl has a touch of Alzheimer’s, but she greatly enjoyed the festivities nevertheless, repeatedly telling everyone how much she loved them. Her daughters asked that the food be classic American (no fusion, spicy, exotic ethnic flavors) given the median age of the group. I might add, that I believe people especially appreciate the tried and true classics in uncertain times, so I heartily agreed. The menu also reflected the early arrival of spring which we’re in the middle of here in L.A. On the menu : Demi-tasse sized servings of Fresh Spring Pea Soup (a lovely shade of green, perfect for a spring afternoon) garnished with Creme Fraiche and Mint Pesto. (Yes! You can serve soup at an hors d’oeuvre party. And a special thanks to the Cabazon Crate and Barrel Outlet Center for rushing these espresso cups out to me). BTW, you can find a recipe for the Pea Soup at my L.A. Examiner Party Planning column). Chive Scented Gougeres (classic cheese puffs made with the same Pâte á Choux dough as Profiteroles– you remember those from our last post, right?- just add 1 C. of grated Gruyere cheese and a couple T. of snipped chives to the batter). Mini Shiitake Mushroom and Fontina Cheese Paninis Potato Pancakes with Smoked Salmon garnished with Sour Cream and Chives Crab Cakes with Roasted Red Pepper Sauce garnished with little sprigs of a beautiful curly Red Mustard I picked up from Coleman Family Farm at the Santa Monica Farmer’s Market Little Sliders of Shredded Braised Short Ribs with Horse Radish Cream And for dessert: Mini Lemon Curd Tarts Almond Apricot Bars Triple Fudge Brownies Photo Courtesy of Patti Londre at www.WorththeWhisk.com oh- and Birthday cake, of course, decorated with anthuriums, the birthday girl’s favorite flower, provided by Suzi Babbin Finer-birthday girl’s cousin, and decorator at Hansen’s Cakes. Isn’t it lovely? I sure hope I’m as lucky as this when I’m 90. Bon Appetit, Gisele Oh- and btw, please visit my other blog , too. www.painperdublog.com P.S. My client sent this note a couple of weeks after the event. Wanted to share it with you. Hi Gisele, “Thanks to you and your top-notch team for making Mom’s birthday a glorious occasion. The food was superb, and the service pleasant and thoughtful. We so appreciate your accommodating the special needs of nonogenerian and centenarian guests! With much appreciation of a beautiful party.” All best, Diane Harris...
read moreProfiteroles- a Classic!
Profiteroles (aka cream puffs to us Americans), are choux pastry (named such because they expand while baking to resemble little cabbages) piped in small rosettes onto a baking sheet, and baked at a medium high temperature, until they puff up.
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