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turnip rose

ColdApp/ Garnish

Turnip Rose

O Romeo, Romeo, wherefore art thou Romeo?


Deny thy father and refuse thy name;
Or if thou wilt not, be but sworn my love
And I’ll no longer be a Capulet.

[Aside] Shall I hear more, or shall I speak at this?

‘Tis but thy name that is my enemy:
Thou art thyself, though not a Montague.
What’s Montague? It is nor hand nor foot,
Nor arm nor face, nor any other part
Belonging to a man. O be some other name!
What’s in a name? That which we call a rose   (turnip)
By any other word would smell as sweet;
So Romeo would, were he not Romeo call’d,
Retain that dear perfection which he owes
Without that title. Romeo, doff thy name,
and for thy name, which is no part of thee,
Take all myself.

Thank you William.  I always think of this when I do a turnip rose. Why? I don’t know. I just always think “a rose by any other name” and then realized where that line comes.

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Side dish

Potatoes and Turnip Au Gratin

Potatoes with what you say !

Can’t say I have always loved turnips; my taste has changed over the years (decades) since I was a kid and would ask my mother or grandmother what the smelly stuff was cooking away on the stove.

I’ve done some different things with a turnip other than cooking them. Take a look at my Turnip Rose garnish I use to make as a platter garnish for parties I would cater. ( I love playing around with vegetables.) I would say it takes me less than 10 minutes to make one. I love cooked turnips but my hub does not but he liked this dish. Who wouldn’t with a cheesy sauce and browned to  perfection. Mix just about anything with potatoes and you have a delicious side dish.

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Appetizers/ ColdApp/ Sandwiches

Roast Beef Rose Tea Sandwich

Sweet little rose sandwiches for Christmas!

I love having tea at different places and after visiting tea at the Fairmont Hotel in Victoria, Canada and then again at the Grand Hotel on Mackinac Island and many other places I still prefer my tea sandwiches and savories. I usually want things a little less traditional than a pimento or chicken salad sandwich or smoked salmon on pumpernickel bread and it is so much fun coming up with beautiful food for a tea party.

If you need a little appetizer over the holidays, here’s one that was a tea favorite at a friends tea we did this fall.

I love little bites of food and I think it is more fun to graze on a lot of little finger foods than to sit down with a big plate full of food. And this was the perfect little tea sandwich — a lightly toasted baguette topped with some horseradish sauce, arugula leaves and a roast beef rose. How much easier can it get.

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Side dish/ Vegetables

Rosemary Roasted Vegetables

Thanksgiving day roasted vegetables.

Can’t you just smell fall in the air, looking at these roasted vegetables. This is the time of the year in Texas that I start feeling like it is fall. Some of the leaves are falling, a few trees may be changing colors, and the temperatures have gotten out of the 80’s and 90’s, and these wonderful vegetables can be found very proudly sitting in the produce isle just begging you to buy them.

Some graffiti eggplant, golden beets, red beets, miniature onions, maroon carrots, a few potatoes and Brussels sprouts.

I do roasted vegetables just about any time during the year but for some reason it seems like they are perfect for the fall season.  All the beautiful colors and shapes that you find in your produce section just makes you want to gather up a bunch and take home to roast for dinner.

Recently, I was at gourmet grocery waiting to take a class in their Viking Cooking School. I had some time to kill and I love walking around in this store so I was looking for some vegetables to cook for dinner.

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Grilled Corn and Edamame Salad

Beautiful summer salad.

I think my favorite vegetables of the summer are corn and tomatoes. There is nothing better than a hot buttered, salt and peppered ear of corn in my opinion; and when you grill it and have those nice little black marks on it, it’s even better.

Take a little corn, add some steamed edamame and whatever ingredients you want and this salad will have you going back for seconds. Edamame is a soybean is low in calories and fat, high in fiber and protein and in just a little over a cup of edamame in the pods you get as much iron as in four slices of whole wheat bread. Here is some information I found on WebMD about soy.

So, what are you doing this summer? Do you have any new recipes you have tried for get togethers? If you have any favorite summer recipes, savory or sweet, leave a comment in the comment section to share.

We are still waiting to start our outdoor kitchen. Like always I thought this was going to be a fast build. We met back in April and now having to wait on permit so looks like it is going to be August before we ever get started. I’m really excited over the equipment my husband picked out. Alfresco 42″ gas grill with infrared burner, a power burner we will set low for turkey frying and other things and a cool teppanyaki stainless grill top that goes over the power burner which will be great for cooking pancakes, quesadillas, or the chef from Alfresco told us he turns his into a French cooktop and puts several saucepans on the top to keep or warm. We’ve also decided to add a warming drawer which will be really nice for keeping his bbq warm.

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Food Stories

A day at the farmer’s market.

Buying local and fresh is always the best!

Ya know, there is just something about going to a farmer’s market that feels so good. I think I get that feeling because I know I am getting fresh and locally grown food by people who really care about what you are eating.

Years ago, we use to get excited just seeing a farm stand along the highway. We always knew their produce would be the freshest available in the area.

I just finished a book, Summer House, and loved reading about this girl’s farm stand, how all the locals at Nantucket would stop to buy her flower bunches for $70+ and about all her organically grown produce. Reminded me of how excited I get when I go to a Farmer’s Market. I’m looking forward to going to the Boqueria market in Barcelona in September while we are there. The first mention of this market dates back to 1217. I understand from a friend that I will see fruits and vegetables that I have never seen before.  Believe me, I will have camera in hand.

This past spring we were in Chicago visiting our son and daughter-in-law (baby boy arrived YESTERDAY!) and one day we went to the Green City Market in Lincoln Park. It was too early for a lot of the summer vegetables like tomatoes, squash etc. but talk about a variety of vendors! There were people selling homemade crackers, cheese (and even cheese curds), micro greens, veal, tongue, BRAINS, fried donuts, potatoes, PURPLE asparagus, onions, flowers. I love seeing people take their dogs on these outings and there’s always a dish of  water out for the dogs so they have something to drink.

Every Time we go to Austin to visit our other son, his wife and their baby and our daughter we always make a trip to the Barton Creek Farmer’s Market knowing that our dinner that night will be fresh off the farm. We  were there over July 4th weekend. Things for sale that day included, squash blossoms, meats (we bought pork cube steak), butter, breads, corn, flowers, honey, all kinds of peppers, cupcakes (of course we had to have some of those). There were several music groups that entertained during the day.

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Hot Appetizers:

Asian Chicken Skewers

Baby Eggplant with Pine Nut Salsa

Bacon Jalapeno Cheddar Frico

Bacon Wrapped Brussels Sprouts

Bacon Wrapped Dates with Balsamic

Bacon Wrapped Sweet Potato

Baked Goat Cheese with Tomatoes and Pesto

Balsamic Mushroom Panini

Bang Bang Shrimp

Bar-B-Q Shrimp

BLT Stacked Tomatoes

Buttermilk Fried Quail Legs

Cambozola, Apple and Prosciutto App

Caramelized Mushrooms

Cheese Souffle Puffs

Cheesy Bacon Caraway Toast

Cheesy Baked Olives

Cheesy Mashed Potato Pancakes

Cheesy Stuffed Baby Bells

Classic Falafel with Tzatziki Sauce

Coconut Shrimp Wontons

Corn and Crab Fritters

Cornbread Jalapeno Poppers

Crab Cakes with Red Pepper Horseradish Sauce

Crawfish Hushpuppies

Crispy Aspargus Straws

Crispy Buffalo Wings with Two Sauces

Crispy Salt and Pepper Shrimp

Crunchy Firecracker Shrimp

Dijon Ham and Cream Cheese Biscuits

Duck Confit

Duck Crepe with Port Wine Cherry Sauce

Edamame with Garlic and Soy

The Best Egg Rolls

Eggplant Capanota

Elote Dip

Escargot in Parsley-Garlic Butter

Fontina and Mushroom Tarts

Fried Avocado with Spicy Dipping Sauce

Fried Brussels Sprout Leaves

Fried Deviled Eggs

Fried Eggplant Chips with Honey Drizzle

Fried Squash Blossoms

French Fried Beets with Japanese Mayonnaise

Garlic and Oregano Naan

Grilled Peach and Prosciutto Kebabs

Grilled Shishito Peppers with Garlic Aioli

Hawaiian Coconut Shrimp with Orange Marmalade Sauce

Hawaiian Pork Sliders

Herbed Potato Window Panes

Hot Spinach Dip with Tomatoes and Herbed Pita Chips

Hushpuppies My Dad’s Way

Italian Stuffed Mushrooms

Jalapeno Cocktail Pie Squares

Jalapeño Popper Spread

Jalapeno Quail Legs

Little Bites Mezze Table

Macadamia Nut Encrusted Goat Cheese

Mini Corn Dogs with Mustard Dipping Sauce

Mini Grilled Pork Skewers

Momofuku’s Steamed Buns and Quick Pickles

Mushroom Asparagus Tarts

Mushroom Turnovers in Cream Cheese Pastry

New American Feast — Tasting Menu

Oyster BLT Amuse

Parmesan Bacon Wraps

Parmesan Crab Grilled Oysters

Parmesan Shrimp Toast

Pecorino Cheese Pudding

The Perfect Antipasto Platter

Pork Belly, Apple and Maple Glaze Crostini

Pork Belly (PBLT) Bites

Pork Fries with White Bar-B-Q Sauce

Pork Satay with Three Dipping Sauces

Potato Cakes & Smoked Salmon

Proscuitto and Gruyere Palmiers

Proscuitto Wrapped Asparagus with Parmesan and Lemon

Roasted Serrano and Jalapenos on our Grill Partner

Rosemary and Blue Cheese Wafers

Salmon Cakes with Edamame and Wasabi Topping

Sausage Cheese Dip

Shrimp Corn Dogs with Blueberry Mustard

Shrimp Wontons

Smoky Hot Redfish (or Whitefish) Dip

Soppressata and Cheese in Puff Pastry


Spicy Potato Samosas

Sugar Cane Skewered Shrimp with Bacon and Pineapple

Sweet Potato Biscuits with Ham and Orange Marmalade

Tandoori Chicken Thigh Kabobs

Thai Chili Calamari with Orange Gremolata

Tomato Phyllo Pizza

Truffled Parmesan Frites

Walnut, Fig and Goat Cheese Phyllo Rolls

Cold Appetizers:

Avocado Bacon Canapes

Avocado Chicken Salad

Avocado Lime Shrimp Cups

Avocado Melon Salsa

Avocado Salmon Stacks

Baba Ganoush

Beefy Roasted Red Pepper Spread

Calico Shrimp Dip

Cheese Stuffed Rigatoni Bites

Chicken Avocado Spread

Chicken Stuffed Sea Shells

Chicken Liver Pate with Cognac Gelee

Cobb Deviled Eggs

Coconut Banana Puffs

Crab Cakes with Red Pepper Yogurt Sauce

Crab Shrimp and Endive Appetizer

Cranberry Avocado Salsa

Crawfish Spread

Cucumber Sandwiches

Deviled Egg Salad and Asparagus Tartines

Domaine Chandon Blue Cheese Spread

Egg Salad with avocado on Baguette

Egg Salad Baguette

Feta and Sun-dried Tomato Torte

Fromage Fort

French Breakfast Radishes with Baby Carrots (see sandwich)

Fig and Cheese Bruschetta

Garden Vegetable Terrine

Giardiniera Bruschetta

Gluten-Free Cheddar Cheese Crackers

Goldenrod Finger Sandwiches

Green and Yellow Tomato Salsa

Grilled Flank Kebabs with Chimichurri Sauce

Honey Pecan Stuffed Snow Peas

Honey and Pistachio Goat Cheese Appetizer

Huancaina (Peruvian Spicy Cheese Sauce)


Jalapeno Blue Cheese Spread

Jalapeño Shrimp Tostones

Layered Shrimp Pie

Little Bites

Mignonette Sauce for Oysters

Oeuf Mayonnaise

Peanut Butter Filled Chocolate Dipped Strawberries

Peanut Noodle Salad

Pepperoni Olive Kebab

Pepperoni Stuffed Black Olives

The Perfect Antipasto Platter

Pickled Mustard Seed

Pickled Shrimp in a Jar

Pimento Cheese

Pimento Cheese Bruschetta

Pink Heart Egg Finger Sandwich

Poke, Masubi, & MaiTais

Prosciutto Rolls with Fig Preserves

Pumpkin Bacon Spread

Red Fish Dip with Toasted Crostini

Roast Beef Rose Tea Sandwiches

Roasted Beet Napoleons

Rosemary Goat Frico

Rosemary Lafa bread and Hummus

Rosemary and the Goat

Salmon Martini

Savory Pecans

Shrimp Cocktail Sauce

Shrimp and Mango Pintxos

Smoked Cured Egg Yolk

Smoked Salmon with Boursin

Smoked Salmon on a Chip

Smoked Salmon Stacks

Spicy Glazed Nuts and Pretzel Mix

Spicy Shrimp and Guac Bites

Sushi Challenge

Thai Tuna Wonton Chip

Tomato Crostini with Whipped Feta and Aviation Cocktail

Tuna Tartare Nachos

Vivian Howard’s Party Cheese Ball

Watermelon Feta Squares

White Bean Hummus


Bacon Wrapped Dates with Balsamic

Fried Eggplant Chips with Honey Drizzle

Pork in Whiskey Sauce Tapas

Spanish-Style Tomato Toast (pan con tomate)

Amuse Bouche:

Bacon and Eggs

Bacon Wrapped Sweet Potatoes

Little Bites

Shrimp Boats (Shrimp Cocktail Sauce)

Tomato Crab Amuse Bouche

Watermelon Amuse


Cabbage Flower

Citrus Flower

Dried Pineapple Flowers

Preserved Lemons

Rudolph the Red Nosed Reindeer Garnish

Turnip Rose

Marmalades and Other Stuff:

Tangerine and Kumquat Marmalade

ColdApp/ Garnish

Citrus flower garnish

Don’t Play with your food…

I’m sure all of us have memories of our mothers saying “don’t play with your food”. I know my twin sister and I did when we were small — we got into everything. I told my own children not to play with their food. Seems like if they didn’t like something, they would move it all over the plate to make it look like they had eaten it. They were picky eaters, but have all grown into wonderful cooks, ready to try anything unusual.

So, playing with food. When I was in a Hospitality Management program yearssssssssss ago I had a semester of Garde Manger. In this class we did plate painting, ice sculptures (my first and last, boy was that cold), we did sushi, all kinds of organ meats, cheeses, everything including my favorite, garnishes. I would go home and PLAY with anything I had in the refrigerator. I love making these citrus flowers. I have used lemons, limes, oranges, lemon and limes together. I use these as garnishes on seafood trays or dessert trays. Sure hope you will try these. I can make one in less than 10 minutes tops.

First you are going to take your lemon (lime, or orange). Using a very sharp knife and being very careful, cut the ends off, cut it in half (lengthwise) and proceed to cut in very thin slices. You want the slices thin because you are going to roll the slices up.

Keep the slices as thin as possible. You will be glad later.

Have your toothpicks ready, you will need quite a few.

Pick out one of the thinner slices and roll it up. Then take another slices and overlap it. Keep doing this. You may find it hard to hold on to but after a few slices and wrapping…

Turn it upside down and proceed to overlap slices, building your flower from the bottom up. When you have used all your slices or have the flower as big as you want…

Start inserting toothpicks in the flower. You can clip the ends but I usually cover up with herbs.
Turn over, and there you have it — a beautiful citrus flower. This one is garnished with basil, parsley, a sprig of rosemary and some salad burnett. Mint is really pretty also as a garnish. Hope you will try these. I have never tried a grapefruit but will one day. I will have to show you how to do a turnip rose. They are beautiful too. — Sherry
Side dish

Creamed Red Potatoes with Snap Peas

Don’t you just love the crispness of a sugar snap pea?

(Note on what I’ve been doing instead of posting here–Baking at Lollitop Sweet shop four days a week and the kids Round Top Brewing just opened the first day of Round Top’s Fall Antique Show. So 10-12 hour days of baking and cooking for other to enjoy. Fun to do but too tired to cook my own food. Now that the show is over, time to get back to cooking up some new recipes.)

Here’s another recipe from Southern Living magazine I received a few months ago with a twist or two. When I first saw this recipe I thought it was going to be like my mother’s “Shooked Potatoes” that she use to make. But a closer look and I realized that these had a cream sauce. I just posted a potato and turnip dish but with Fall here (It’s about time!) I’m always thinking of different ways to prepare potatoes.

There was a package of very fresh sugar snap peas in my refrigerator and I knew these potatoes needed a little freshening up so after blanching the peas a minute or two and then plunging the cute little things in an ice bath they were the last addition to the potatoes and cream sauce. Oh, I almost forgot – I also added 1/4″ parmesan cheese to the cream cheese and some really nice black sea salt to dress them up before serving.

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Side dish

White Mash with Crispy Shallots

White Mash, and you thought I was talking about white lightening I bet.

I wanted to make my Osso Buco again that we made for a dinner party a few months go, but without the potatoes. I still had stashed away in my refrigerator a rutabaga,turnip and half head of cauliflower that I picked up at the market last week.

Ina Garten was just on Sunday Morning news program and since I hadn’t looked at her blog in a while I scooted over to it and looked around for something that resembled potatoes. Ina has a recipe called Mashed Yellow Turnips with Shallots and I decided to hijack that recipe and use my turnip, cauliflower and rutabaga for a mash topped with crispy shallots.

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Side dish

Red Chard and Pine-nuts

Red and green delicious.

Hobbling around the farmer’s market one weekend a few months ago I came upon this table piled full of beautiful kale, chard, and mustard greens. My first thought was of the Swiss Chard I had seen in France back in the Spring and how after returning home I prepared it for the first time and loved it. I think every time I eat chard I will think of the markets of France and how we could just go steps out our apartment and buy anything we wanted for the evening meal.

I was really hoping to find some rainbow chard but this was going to have to do and it turned out great.

Why have I never tried cooking or even eating chard or for that matter, turnip greens, kale or any of those other unusual (to me) large leafy green vegetables. It wasn’t because I didn’t grow up with seeing my mother and grandmother do them all. I guess back then I turned my nose up at a lot of things that I now enjoy.

Next time you are in the market and pushing that basket around trying to come up with something new to prepare for dinner remember this CHARD and give it a try.

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Side dish/ Vegetables

Asparagus with Orange Sauce

Inspired by French cooking class to try this recipe.

My favorite part of France was walking around the markets that were in our neighborhood in Paris and also in the small towns we visited while in Provence.

It is hard for me to imagine (except I was there and saw it) what it would be like to shop daily for your food, to see just picked vegetables and know that they probably still have an earthy smell to them. One day we saw the most beautiful turnips (see picture below), they still had green stems attached and looked just minutes picked from someone’s field.

One of the things we prepared in our cooking class was a simple sautéed asparagus (see pictures below) with salt and pepper and when it was done, Erick, our chef teaching the class, took a jar of orange oil (I think this is the kind sold in a pharmacy) and with an eye dropper, carefully dropped just a few drops of the oil over the cooked asparagus.  Having this that day reminded me of a recipe of Laura Calder’s that I had been wanting to try – Asparagus with Orange Sauce. When I saw her make this dish, I wasn’t sure about orange and asparagus but after tasting our dish in our class I thought, why not give her recipe a try.

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