Jul 152019
 

I just finished writing an article on Dickie Brennan, highlighting recipes from the Palace Cafe. This week, I will share with you tow of the recipes.

Here is their recipe for the classic dish, Crabmeat au Gratin.

1 1/2 cups Heavy Cream

4 ounces Port Salut Cheese, chopped

4 ounces Romano Cheese, grated

1 pound Jumbo Lump Crabmeat

1 cup Green Onions, chopped

Kosher Salt and Cracked Black Pepper to taste

1/2 cup fresh Bread Crumbs

Preheat oven to 350℉.

Bring the cream to a boil in a heavy saucepan. Reduce the heat to low and stir in the cheeses. Heat until the cheeses melt, stirring constantly.

Strain the cheese sauce over the crabmeat in a large mixing bowl. Add the green onions, and toss lightly to avoid breaking up the crabmeat. Season with kosher salt and cracked black pepper and toss lightly.

Spoon into ramekins and top with the breadcrumbs. Bake for 20 to 25 minutes or until the crabmeat is heated through and the bread crumbs are toasted.

Enjoy!!!

Good Cooking, Good Eating and Good Living!!!

Jul 112019
 

I have a friend who recently challenged me. She is lactose intolerant and says that most of my food contains dairy. Here is a dish with no dairy at all.

Dressing

3//4 cup Olive Oil

1/3 cup Red Wine Vinegar

3/4 cup fresh Parsley, finely chopped

1/4 cup fresh Dill, finely chopped

Creole Seasoning to taste

Salad

4 1/2 cups Water

2 1/2 cups uncooked white Long-Grain rice

1 teaspoon Salt

2 cups tomatoes, diced and seeded (about 3 tomatoes)

1 1/2 cups Cucumber, peeled, diced and seeded

1/2 cup Red Onion, diced

1/2 cup Green Onions, sliced

To make the dressing, combine oil, vinegar, parsley, dill, and Creole Seasoning in a large bowl and whisk until well blended. Set aside.

Bring water to simmer in a heavy, large saucepan. Add rice and salt and stir to combine. Reduce heat to low, cover, and cook until rice is cooked through, about 20 minutes. Remove from heat and let stand for 5 minutes.

Transfer rice to a large bowl. Fluff with fork. Pour dressing over hot rice and toss. Stir in tomato, cucumber, redo onion and green onion. Season to taste and serve.

Enjoy!!!

Good Cooking, Good Eating and Good Living!!!

Jul 082019
 

This week, I am sharing two recipes that work well with grilled foods. The first on is a dessert and the second is a side dish.

2 3/4 cups Strawberries

2 3/4 cups Blackberries

1 1/3 cups Blueberries

1/2 cup Sugar

2 tablespoons plus 3/4 cup All-Purpose Flour

1/2 cup packed Light Brown Sugar

3/4 teaspoon ground Cinnamon

1/4 teaspoon ground Ginger

1/4 teaspoon Salt

5 tablespoons Butter

Butter Pecan or Vanilla Ice Cream

Preheat oven ot 350℉. Butter an 8-inch square baking dish. Toss fruit, sugar and 2 tablespoons flour in a large bowl. Transfer to baking dish. Bake fruit until juices bubble, stirring occasionally, about 5 minutes. Remove from oven. Increase oven temperature to 400℉.

Meanwhile, whisk together remaining 3/4 cup flour, brown sugar, cinnamon, ginger, and salt in medium bowl. Add butter and rub in with fingertips until small moist clumps form. Sprinkle topping evenly over hot fruit in dish. Bake the crisp until topping is golden brown, about 20 minutes. Cool slightly. Serve warm with ice cream.

Enjoy!!!

Good Cooking, Good Eating and Good Living!!!

 

Jul 042019
 

When it is hot, not many people want to stand in front of a stove, even to make ice cream. Here is a no-cook recipe.

2 (14-ounce) cans Sweetened Condensed Milk

1 pint Sour CReam

2 (12-ounce) cans Evaporated Milk

3/4 cup Sugar

1 tablespoon Vanilla Extract

2 cups chopped fruit (optional)

Combine all ingredients except the milk and pour into the canister of an ice cream machine. Then pour the milk to the line of the canister. Add optional fruit. Freeze, according to the manufacturer’s directions.

Enjoy!!!

Good Cooking, Good Eating and Good Living!!!

Jul 012019
 

We are now in July and the heat is getting bad. Time to make some ice cream to cool things off.

6 Egg Yolks

1/2 cup Sugar

3 tablespoons Light Brown Sugar

3 cups Heavy Cream

2 tablespoons Instant Coffee Powder

1 cup brewed Expresso

3 tablespoons Creme de Cacao

2 teaspoons Vanilla Extract

1 teaspoon ground Cinnamon

IN a large bowl, beat egg yolks, sugar and brown sugar until well blended. In a saucepan, heat cream until almost boiling. Pour cream in a slow stream into the egg yolk mixture, whisking constantly. Return mixture to the saucepan and cook over medium-low heat to make a light custard, about 5 to 7 minutes. DO not boil. Remove from heat.

Dissolve instant coffee in the expresso. Stir in the creme de cacao, vanilla and cinnamon and whisk the coffee mixture into the custard. Cover and refrigerate until cold. Freeze in an ice cream machine according to the manufacturer’s directions.

Enjoy!!!

Good Cooking, Good Eating and Good Living!!!