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by on July 27th, 2016

Summer Fruit Shortcake


Shortcake doesn’t have to be just made with strawberries or spongy cakes.

Are you looking for an easy light summer dessert? Look no further than this Summer Fruit Shortcake.

This isn’t make with those little round store-bought shortcakes you get next to the strawberry section of the grocery. Who really likes those anyway once covered with strawberries and the cake turns all mushy.

My daughter, Alexis, made a shortcake once that was like a biscuit and had hard boiled egg yolk as one of the ingredients. That was a very good shortcake and I just discovered that the recipe was first published by James Beard and was one of his mother’s recipes. The hard boiled yolk adds to the richness of the shortcake without making it tough.

This Summer Fruit Shortcake doesn’t have either a biscuit or cake type ingredient but is made the way my mother made shortcake and that is with a pie crust baked to golden crisp perfection and then broken into pieces and put beneath a bunch of summer fruit and topped with some REAL whipped cream.

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by on July 22nd, 2016

Avocado Toast


Get up, it’s time for breakfast!

Did your mother ever tell you breakfast is the most important meal of the day. Maybe she was right but seems like there are a lot of studies out trying to prove it is not so. Well you can decide for yourself if you want to eat breakfast or not. In my opinion if you don’t eat breakfast you’re going to be even hungrier at lunch time.

We don’t always eat breakfast when we travel; sometimes we just take an early lunch. The day I had Avocado Toast at Willa Jean’s in New Orleans it was for a “late” lunch after visiting the WWII museum. Believe me, by the time I walked to Willa Jeans, I had no trouble eating the whole piece of toast. There are so many creative breakfast ideas I have picked up from restaurants and they have all seem to have changed my opinion on breakfast not being my favorite meal of the day; it still isn’t my favorite but I do have an arsenal of things I like making for breakfast/brunch when we have company.

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by on July 17th, 2016

Salad LÜKE


Loved John Besh’s Salad Luke.

We tried our best to eat as much as we could on a recent trip to New Orleans; and as usual I found several things I wanted to try and make once returning home.

My sister and I both were in speech classes until about 4th grade because we couldn’t pronounce our “r’s” correctly and I’m always flubbing up on pronouncing certain words. One night in New Orleans we had dinner at Luke, one of John Besh’s restaurants. So, all day I’m thinking “now how is this pronounced”. Is it like Lu-kay, or lu-kee or luck. When we were seated that night, the first thing I ask the waiter is how to pronounce Luke and he said “Luke, I don’t know what the two dots are doing over the “U” “. At least I won’t be pronouncing this one wrong again.

Their Salad Luke was such a simple salad but the appeal to me was all in the presentation. The plate had a little puddle of buttermilk dressing, topped with some celery root, golden beets and shreds of carrots, then one leaf of butter lettuce sitting on the plate like a little bowl, then drizzle of dressing then 3 or 4 more stacks of the leaves/dressing, making the stack about 4-5” tall but only about 4 – 5 leaves of lettuce. Very pretty and impressed me enough I couldn’t wait to make my own pickled yellow beets and my own buttermilk dressing.

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by on July 12th, 2016

Pickled Roasted Golden Beets


Love these golden beets!

My husband has always said he doesn’t like beets because they are red and he doesn’t like red food. Now that doesn’t make sense since he does eat catsup, tomatoes, etc. So I decided to make golden beets to use in a salad similar to one I had at Luke’s Restaurant in New Orleans. That recipe will come in a couple of days.

Usually the beets I eat are pickled. For years, that was the only thing I knew to do with a beet. And, of course, they were red beets that I pickled and they bled all over everything and if I wasn’t careful I would end up with a blood-splattered looking top.

After I started this blog I became more adventurous in trying new recipes. I’ve always liked cooking but never really went out on a limb to try different things. Then I tried fried beets once at East Side Kings in Austin and I made them almost immediately after returning home. My French Fried Beets with Japanese Mayonnaise is one of my favorite appetizers; I now cut them in slices and not chunks like ESK make their’s. Then my next adventure in beets was with my Roasted Beet Napoleon; stacks of deliciousness. And, who could pass up my Pink Heart Egg Finger Sandwiches where I used the beet juice to dye my hard-boiled eggs then cut tiny beet hearts as a garnish for the egg sandwich.

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by on July 7th, 2016

BLT Stacked Tomatoes


One of my favorite foods from Savannah.

Do you find it hard to pass up a fried green tomato? Well I do and while visiting in Savannah back in April I saw them on every menu I looked at along with shrimp and grits and pimento cheese .

I grew up eating fried green tomatoes. My dad had the best garden ever and “organic” before most people even though of growing anything without a lot of pesticides. He made his own garlic spray that he would spray on his plants for bugs and he even hooked up a pump in the lake they lived on (after retirement) and use that water to water his garden.

Over the years of our gardening we would grow all types of tomatoes and I could not wait to see the first green tomatoes get big enough to pick and fry and believe me it was hard to pick them knowing in just a few days we would have beautiful vine ripen tomatoes. But, that was never a hard decision for me to make — pick or not pick.

Have you ever had fried green tomatoes with pimento cheese on top? I haven’t either but saw it on some menus in Savannah. I have posted a Fried Green Tomato with Black Eyed Pea Vinaigrette and a Fried Green Tomato with Ravigote Sauce.

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