Today I’m making egg custard with an autumn twist. I have several persimmons remaining on my backyard tree and decided to add one to the custard which I am cooking. It gives the custard a unique “kick” for an interesting change. Custard is probably one of the most revered and beloved “comfort foods” around. I am sure that this custard will quickly disappear when my husband figures out that it is in the refrigerator — he absolutely loves custard. While rummaging around for custard recipes, I found several variations. This recipe is cooked on the stove — rather than a baked — which saves alot of preparation time. Although custard recipes traditionally do not contain cornstarch, this ingredient helps the custard thicken since it is not baked in the oven. I really like this recipe. It is fast and relatively easy to prepare. The custard is creamy and smooth without an “eggy” taste.Continue reading
Louisiana Zydeco musician, Clifton Chenier, sang, ‘”Eh, maman, Eh, maman, Les haricots sont pas salés,” Translated, the Creole French phrase means, “Hey mom, Hey mom, The snap beans don’t have salt.” Today I’m cooking green beans — les haricots verts — but, yes, I am adding a little salt. I love green beans — especially fresh green beans which are picked from a garden in early summer. I have tried various ways to dress up the green beans for the holidays. My favorite recipe idea combines sesame and garlic mixed into the green beans. Plus, I added a few red pepper flakes! Can’t help it. This is Louisiana. It is a very tasty and simple recipe.
It seems like I always purchase one too many sweet potatoes for the recipe that I’m making. I hate to waste food. Here’s a coffee cake recipe which uses just one sweet potato. I have been sharing Louisiana cuisine and beyond on my blog since my blog began. “Sweet Potato Spice Coffee Cake with Crumb Topping” is one of the first recipe ideas which I posted and it is still one of my favorite recipes. Today I made the coffee cake again using my last sweet potato. This coffee cake is full of pumpkin pie-type spices. The batter it includes both brown sugar and molasses. Add a crumb topping with aromatic pecans and the result is an absolutely delicious coffee cake. Watch out — it is hard to resist a second piece.Continue reading
I struck luck when I found this very simple recipe for “Miniature Fig Loaves.” They taste delicious with the unique flavor of figs and the crunchy texture of tiny fig seeds. Two “secret ingredients” make this a very easy, fail-proof recipe. If you live in Louisiana, then you may be lucky enough to have a fig tree growing in your backyard. These trees grow to be about 10 feet tall and they become very wide and bushy. For a month or two in the summer, these small trees produce an explosion of figs. Just reach, pick and pop the figs in your mouth for natural candy. The sticky and sweet flavor of the figs can’t be beat.Continue reading
What do you cook when a friend gives you a large bunch of fresh sage which she grew in her Louisiana garden? Why, let’s make “Sage Ice Cream.” The unexpected gift of fresh sage sent me scurrying for recipes since I wanted to use the sage while it was still fresh. Several years ago, we ate lunch at a trendy restaurant/bar in the Warehouse District of New Orleans. The dessert consisted of Sage Ice Cream and Pumpkin Empanadas. I have long since forgotten the name of the restaurant, but not the dessert. Both the ice cream and empanadas were unique and memorable. I recalled the delicious sage ice cream and decided to make my own. To accompany my ice cream, I quickly baked some tasty sugar cookies using Bisquick (since I am on a Bisquick “kick”). Enjoy!Continue reading