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Witches’ Cauldron Soufflé
Tuesday, October 13th, 2009Witches’ Cauldron Soufflé Daniel Bonnot Bizou New Orleans LA Small pumpkins turn into cauldrons to hold soft pumpkin souffles. Blood-red strawberry puree decorates the plates around the pumpkins. Dim the lights and use lots of candles for the right atmosphere. Serves 4 4 baby pumpkins 2 cups water 1 cup brown sugar 4 ounces (1 [...]
Picked-Fresh-on-Full-Moon-Graveyard Salad
Sunday, October 11th, 2009Picked-Fresh-on-Full-Moon-Graveyard Salad Daniel Bonnot Bizou New Orleans LA Serves 4 Vegetables 2 green zucchini 2 yellow squash 4 beets Vinaigrette 3/4 cup red wine vinegar 2 cups extra-virgin olive oil 4 medium shallots, finely diced 2 teaspoons salt 2 teaspoons pepper Garnish 2 cups pecans, toasted 2 small jalapenos, seeded, deribbed, and finely diced 4 [...]
Onion Rings
Monday, July 13th, 2009Onion Rings Leonard´s Memphis TN Golden onion rings are a popular side dish with barbecue. These are big, thick rings, and take a while to cook long enough to soften the onion inside the batter. Test a few at the beginning so that the inside is soft just when the outside turns deep golden brown. [...]
Japanese Eggplant Salad
Saturday, June 6th, 2009– Japanese Eggplant Salad Hiro Sone Terra St. Helena CA – From Terra: Cooking from the Heart of the Napa Valley (Ten Speed, 2001) – This salad of tender fried eggplant and wax beans in a sake marinade is a traditional Japanese dish that you might find in a bento box or as part of [...]
