During this holiday season, we ate the most delicious cauliflower appetizer, “Cauliflower Tempura with Gochujang Sauce,” at a P.F. Chang’s Restaurant. I love cauliflower, prepared in any way, and this was simply one of the best preparations I have ever tasted. I decided to research the recipe and duplicate it at home. I am pleased. The result turned out great; it was similar but uniquely my own. Here is P.F. Chang’s Cauliflower Tempura.
Let’s begin the new year by cooking something new: Anasazi beans. These heirloom beans have an interesting history. The beans shown here are from a farmer’s market in Taos, New Mexico, which is the closest town to the Taos Pueblos. My brother’s family purchased the beans while on a cross-country driving trip from California. Along the way they visited several American Native Indian cliff dwelling sites and ruins. I made a hearty soup with the beans.
Let’s start the New Year on a healthy note. Here’s a tasty way to prepare and serve fish fillets. The fish fillets are topped with an almond crust and baked, then served over a bed of savoy cabbage, onions and dried fruit along with a tangy mustard sauce. The fish fillet with crunchy topping simply melts in your mouth! This is an easy way to live a heart healthy diet. With all of our fried food served in Louisiana, the recipe is a welcome change.
Wow, what a footfall season we had this fall. Our favorite hometown football teams (LSU and the New Orleans Saints) both had several exciting nail-biting wins. We watched the games until the bitter end. Now, there will be plenty of college football bowl and professional play-off games starting the year in January. If you are a football fan, then this is football paradise. So to end 2018, here is a chili recipe which is great to serve while watching a football bowl game in your home. It is also a tasty main dish to serve on a cold, winter night.
Every year my mother-in-law sends “gelt” (a.k.a. money) for Hanukkah rather than presents. I like to save the gelt for something really special; something I might not otherwise indulge in. This year an old-fashioned Bundt cake pan caught my attention. I love to bake and this seemed like a fitting use for her generosity. The first cake I made was “Pecan Rum Cake.” It is festive for the all the holidays — both Hannukah and Christmas. I liked it so much I also made a variation, “Satsuma Rum Cake.”
I look forward to the holiday season — it is a good excuse to indulge a little by baking cookies and other scrumptious desserts. I especially like to try new recipes — last year I stumbled upon Starbuck’s Cranberry Bliss Bars. Here’s my own version of the recipe — using an old-fashioned oatmeal blondie brownie recipe along with dried cranberries, orange zest, white chocolate chips and a cream cheese icing. Yum. This festive dessert is pretty good!
Looking for a healthy and different way to serve vegetables at a buffet over the holidays? This recipe for Zesty Marinated Vegetables is quite unique. It consists of nutritious and colorful vegetables — carrots, bell peppers, cauliflower and turnips — that are marinated in a curry, sweet and sour dressing. You might not think of combining these vegetables — much less serving them at a holiday meal — but that’s part of the appeal. Served cold as an appetizer, they are quite tasty.
If you like pecan pie, then you will like Pecan Tassies. And if you are not a fan of pecan pie, I bet you might like my version of this dessert. I added persimmon pulp (or you could add pumpkin puree) and the custard filling mellows out the rich and so, so sweet flavor of traditional pecan pie. A Pecan Tassie is a favorite Southern dessert served during the holiday season and is a great addition to any party or buffet.
Cranberries add a festive and refreshing touch to holiday meals. The tart flavor of cranberry sauce helps tone down the rich flavors of a large holiday turkey meal. Doesn’t cut the calories of the meal you just ate, but it does cleanse the palate. Last weekend company was visiting — they helped with the cooking. My niece and I created wonderful fresh fruit compote with cranberries and foods on my kitchen counter. We served the dish at almost all meals and discovered it was a satisfying substitute for high-calorie desserts. Guess we found a way to save on calories, after all.
Thanksgiving will be here soon; roasted turkey and dressing are always on the menu. I especially love cornbread dressing; but never have been very successful at making it myself. Folks rave about Marie’s Cornbread & Sausage Dressing and she shared the recipe with me. Her recipe has a Cajun flare, it is uniquely Southern with a different twist from most recipe books and magazines. Marie also shared some of her secrets to making the dressing taste special. I’m sure you will enjoy it, too.