Elizabeth Bard’s Lunch In Paris: A Love Story, With Recipes (Little, Brown and Company, 2010, 324 pages) offers readers both literary and culinary treats.
Bard — what a wonderful name for a writer — whisks us off to the City of Light where she has fallen in love with a Frenchman, Gwendal. (Pronounced Gwen-DAL). Living in England, Bard meets Gwendal at a Digital Resources Conference in Paris, and they are soon emailing each other across the Channel. Eventually, Bard visits Paris and Gwendal again, and then many times, before she finally takes up full-time residency in the city to be with the man who has become her lover. He introduces her to his family, who live in Saint-Malo, a French port city, and the two of them fly to New York to meet her own parents and kin. Eventually, they marry.
Heading up Hemphill Road, just outside of Maggie Valley, the lush fields and bungalow homes of Jonathan Creek fade into the rearview mirror. Pulling up to a large metal gate, it opens slowly and you soon find yourself meandering a dirt road, pushing ever so carefully toward the top of the 5,000-foot ridge.
The Waynesville Public Art Commission has put together a 150-recipe cookbook to benefit future public art pieces.
The Taste of the Great Smoky Mountains Cookbook is $10 and is the culmination a month-long process of collecting recipes from area residents. Many are old recipes handed down from generation to generation. One recipe dates back to a 1966 church cookbook.
A local Dillsboro inn had four recipes featured in the Southern Living cookbook, Off the Eaten Path: Favorite Southern Dives and 150 Recipes that Made Them Famous.
The Jarrett House, a favorite Dillsboro bed and breakfast for the past 127 years, has received national recognition for its regional expertise. Pages 160 to 163 of the cookbook contain photos of the Jarrett House, an introduction to the restaurant and four of its famous recipes.
Morgan Murphy, the former travel and food editor for Southern Living magazine, toured the South in his old Cadillac, searching for the region’s best restaurants and recipes. He stopped at the Jarrett House, giving the GPS coordinates for fellow travelers, on his way through North Carolina.
“The cooking here is as straightforward and simple as their buttery biscuits. You won’t find complex ingredients or cutting-edge techniques. But what you will find is delectable Southern fare served with a smile,” Murphy wrote about the Jarrett House.
Murphy’s favorite was the chicken and dumplings. “I’d be a dumpling myself if I lived anywhere near the Jarrett House,” he wrote. The cookbook lists the ingredients and preparation instructions for the dish, including the diner secret: two kinds of pepper give the recipe a “country kick.”
Murphy included the Jarrett House’s 3-step recipe for Vinegar Pie, describing the taste as “something between a poundcake and a pecan pie without pecans. Yum.” The Jarrett House’s “easy, four-ingredient biscuits” and house apples (2 pounds sliced apples, 1 cup sugar) were also featured.
The Hartbargers have owned the Jarrett House for 36 years; in that time, Southern Living has visited the restaurant and written articles about it periodically, which the restaurant has kept for display. According to Jim Hartbarger, Southern Living has always offered an extremely positive response.
Hartbarger said the Jarrett House was chosen over other restaurants “because of its age and standards. It was a no-miss situation.” When Murphy came to visit the restaurant last year, he sat down for lunch and interviewed the staff, making sure he had a story to accompany the recipes.
“Southern Living has always been good to us. It’s an honor, and we’re really proud,” Hartbarger said.
By Tessa Rodes • SMN Intern
4 cups Flour
1 tablespoon Baking Soda
1 teaspoon Salt
2 Heaping T Baking Powder
½ cup Shortening or oil
2 cups Buttermilk
1 cup uncooked Minced Ramps
Sift flour, salt, baking powder and soda together. Cut in shortening until mixture looks like grapenuts, add ramps and enough buttermilk to make a soft dough ball, make sure ramps are well mixed in dough. Turn out on floured surface.
Knead dough from north to south, east to west adding flour if too sticky, the more you knead the lighter the bread, flatten the dough and cut out your biscuits or just leave as flat bread or "pone."
Preheat oven to 425 degrees and place biscuits on a lightly greased pan, lightly caramelize a small about of ramps in a bit of butter, strain out ramps and brush the top of your bread with the butter, place in oven for 15 to 20 minutes until golden brown. Pry a biscuit open to see if it is done, if not return to oven for a few more minutes baking time.
Baking time depends on your oven and the thickness of the biscuits... when the bread is done the ramps will be too. Serve immediately with real butter for best experience.
Note*** If you are using baking mix use 4 cup mix, ½ cup shortening, 2 cup buttermilk, 1 cup minced ramps and follow package directions.
You may also use self-rising flour, shortening, buttermilk and ramps. Whole milk can be substituted for buttermilk follow directions.
For heavier bread leave out the shortening and use old fashioned buttermilk, this is a better recipe for diabetics.
1 quart of ramps with tops
1 quart of branch lettuce
1 package of bacon
Fry bacon crisp and set aside to drain. Chop ramps and branch lettuce coarsely and place in a heat resistant bowl.
If you don't have enough bacon dripping to make ¾ cup, melt enough lard into dripping to make ¾ cup.
Pour hot dripping over chopped ramps and branch lettuce. Add salt and pepper to taste and top with crumbled bacon.
Must be served hot.
Note*** If you can find it you may add some "crows foot greens" to the ramps and branch lettuce. They will add a bit of zip to the flavor.
You may substitute regular green onions and leaf lettuce or spinach, but isn't nearly as good.
6-8 Medium White Potatoes
2 Cup New Ramps or 3 cups chopped with tops
1 package of bacon
Salt and pepper to taste
Fry bacon crisp, set bacon aside to drain. While bacon is cooking peel and slice potatoes into 1/8 inch thick slices. Place in cold water to prevent drying out.
After bacon is removed turn down heat a bit, drain your potatoes and pat dry with paper towel. Place potatoes in skillet with hot bacon grease, add salt and pepper to taste, brown gently then add ramps and cover with lid. Let simmer for 8-10 minutes or until ramps are clear.
Place ramp and potato mixture in bowl and sprinkle the crumbled bacon on top. Serve hot!
1½ cup white cornmeal
½ cup flour
1 t salt
3 t baking powder
2 T sugar
1 cup milk whole or butter
¼ cup oil
1 cup finely minced ramps
Sift dry ingredients together, add ramps, combine eggs, milk and oil. Fold into dry ingredients beat until smooth. Preheat oven and well oiled 8 inch iron skillet to 400 degrees. Pour mixture into hot skillet and bake for about twenty minutes until top is golden brown and a piece of spaghetti inserted into the center come out clean.
Serve hot with plenty of butter and a big glass of buttermilk or whole milk as desired.
I combine several recipes for my own version of the cassoulet and I don’t think that I’ve make a cassoulet the same twice. That’s the beauty of this dish — it is versatile and can be adapted to accommodate available ingredients. But I warn you it is time-consuming (much like love!) so allow enough time to prepare it properly. I usually begin the preparation at least a day ahead of the serving time for the process cannot be hurried. The beauty of this dish is that it can be adjusted to taste; add more or less garlic and herbs. The flavoring is based entirely on individual taste.
Required ingredients (all easy to find in our area):
1 lb. of dried Great Northern beans
2 quarts of water
32 ounces of chicken broth (I prefer Swansons)
2 sprigs of fresh parsley
1 bay leaf
2 whole cloves
1 teaspoon black peppercorns
1 teaspoon thyme
1 ½ lb. boneless pork shoulder
6 slices of thick-sliced applewood-smoked bacon (you can find it at Walmart)
1 onion chopped
2 or 3 garlic cloves finely chopped, 3 or more whole cloves, halved
Small package of baby carrots
1 tablespoon of honey
1 tablespoon (or more) minced garlic
5-6 tablespoons of olive oil
1 ½ cups coarse bread crumbs (I use Pepperidge Farm herb-seasoned crumbs)
½ teaspoon salt
¼ teaspoon pepper
2 tablespoons chopped fresh flat-leaf parsley
6 duck or chicken legs (I have always used chicken because duck is hard to find and it works out fine)
3 or 4 links of chicken garlic sausage (I found this at Ingles)
Generous splash of sherry wine vinegar
3 leeks, sliced
2 stalks of chopped celery
I begin with soaking the white beans overnight. After washing and draining them the next day, I put them in a big pot with the water and chicken broth and a large herb bouquet. The herb bouquet is made by cutting a square of cheesecloth, placing the parsley, bay leaf, cloves, peppercorns and thyme in the middle of the square and tying it securely with a piece of kitchen string. The herb bouquet is cooked with the beans on top of the stove on low heat for an hour to one and 1/2 hours or until beans are just tender. Leave the beans in their cooking liquid until ready to use, then drain but reserve the cooking liquid.
Fry the bacon slabs in an iron skillet. Remove the bacon when almost done and brown the pork shoulder roast on all sides in the bacon grease. The grease needs to be hot and it will smoke some. When all the sides are browned, return the bacon slices to the top of the pork roast. Cover the skillet with heavy duty aluminum foil and bake in a 325 degree oven for 3-4 hours. Check it every hour or so and add some water if it looks dry. You will want the pork to be falling-apart done when you take it from the oven.
While the pork is cooking, sauté the onions in some olive oil for about 5-10 minutes until they are opaque and add the garlic cloves (both chopped and whole) and sauté with the onions for about 2 minutes or until you have lightly browned the garlic. If you want to add leeks and/or celery, this is the time to sauté them along with the onions and garlic.
Cook the carrots in boiling water for about 10 minutes or until crisp-tender. Drain the water and add some honey to the carrots. Set aside.
Remove the pork shoulder from the skillet when it is done and while it is cooling in a bowl, cook the duck or chicken legs in the grease that is still left in the skillet. When the legs are browned and done (no blood seeping through), remove them to a plate lined with paper towel to drain.
Brown the sausage links in the grease, adding a little olive oil if the skillet gets too dry. Remove the sausage links to a paper towel lined plate.
Now it is time to assemble the cassoulet. This is the fun part. First pull apart the pork shoulder roast. It should pull apart easily if it is well-done. I just shred it with my fingers or a fork into bite-sized pieces. Next I spread the beans, pork pieces, onion/garlic mixture, carrots, chicken legs, sliced sausage links and about 3-4 cups of the reserved broth into an earthenware (or cast iron—plenty to choose from at Walmart if you don’t have one) oven-proof bowl. I stir this mixture a couple of times, then sprinkle some salt, pepper, thyme and some fresh parsley over the mix. This is optional but I like a savory mix. Bake in the covered container for about 30-45 minutes in a preheated 375 degree oven.
While the cassoulet is baking, assemble the bread crumbs, salt, and pepper. Sauté the minced garlic in a cleaned skillet mixed with hot olive oil over moderate heat until fragrant, about one minute. Add the bread crumb mixture and stir until crumbs are crisp and golden, about three minutes. Transfer to a small bowl and stir in parsley.
Serve the cassoulet with crumb topping. This is a one-dish meal and needs only a loaf of French bread (the Baggett looks and tastes best) and maybe a simple green salad to accompany it. Serve in sturdy bowls with cloth napkins and light candles. This is a meal made from and for love.
This is an easy dessert but it looks beautiful and elegant when served and it makes a lovely presentation for the one or ones that you love. You can substitute apples or plums for the pears but the pears are really delicious.
1 sheet frozen puff pastry
½ stick of butter (use butter not margarine)
½ cup granulated white sugar
2 tablespoon honey
2 pounds (about 6 medium) firm-ripe pears, cored and peeled
½ teaspoon fresh lemon zest
½ teaspoon powered nutmeg (freshly grated if you have it)
Working on a clean and floured surface, roll the pastry dough into an 11 inch circle and chill it.
Melt the butter in a 10-inch ovenproof skillet. Add the sugar and cook it for 4 to 5 minutes, shaking the pan occasionally to evenly caramelize the sugar. The sugar is done when it has turned a medium golden brown hue. (If you cook it too long—as I did the first time!—it will turn to a hard caramel candy and you will need to scrap out the mess and start over!) Remove the skillet from the heat, stir in the honey and set it aside.
Preheat the oven to 400 degrees. Cut the pears in half and toss them gently but thoroughly with the lemon zest and nutmeg. Arrange the pears in a single layer in the hot caramel and honey in the skillet.
Drape the pastry over the spiced pears, fitting the overhang down between the fruit and the sides of the skillet. Bake in the preheated oven 25 to 30 minutes, until the pastry turns golden brown. Cool the tart Tatin in the skillet for 30 minutes before inverting it onto a serving plate.
Serve slices warm with a scoop of vanilla ice cream or whipped cream on top and voila! You have a beautiful dessert that is unique and made with love.
By Karen Dill • Guest Writer
I was driving through the south of France in February 1985 when I had an experience that taught me the importance of the mystical union of food and love. I had my mother and young son in tow, and while we had a wonderful week traveling the country roads from Frankfurt, Germany, to Marseille, France, I was pregnant with my second child, physically tired and achingly homesick for the mountains of North Carolina.
I had lived in Europe for five years and had not been back to the United States during this time. I had convinced myself that I loved this foreign life and was too sophisticated for a common case of homesickness. But traveling on this Sunday morning in February, the week of my daddy’s death five years earlier, fraught with hormones, missing my daddy and hungry for the food of my childhood, I was homesick for the home I knew best —the green mountains of western North Carolina. There is no homesickness, I’ve discovered since, that is more powerful than the longing for your mountain home.
We had been riding for over two hours on a side trip to Toulouse and as we passed small country inns, I could smell the delicious food that had been cooking over stoves for hours and the smell was both familiar and haunting. I remembered Sunday dinners (the noon meal right after church) of fried chicken, mashed potatoes, gravy, green beans or the standard roast with the same side dishes. It was always a special meal — one of the few during the week that featured meat. The smell coming through the front door after church was intoxicating.
I remembered the lines from Kris Kristofferson’s “Sunday Morning Coming Down:” “… the Sunday smell of someone frying chicken … and it took me back to something that I’d lost somehow, somewhere along the way.” The grief that I felt at those moments was overwhelming. I kept driving, blinking back tears and trying to swallow the enormous lump that had formed in my throat. I wanted desperately to be back at my childhood home in Bethel with my mother cooking her standard Sunday meal and I wanted my son to understand the importance of communion in a simple house with people that you love.
But there were practical matters to attend to: we were hungry and finding a place to eat had become a daunting task. The problem was finding a compromise for my mother and 5-year old son.
My mother, a mountain native from Madison County and not well-traveled, preferred simple dishes with ingredients that she could recognize and pronounce. She had been patient throughout this week in France but I could sense that her sweet disposition might turn south if she had to face another meal of snails or goose liver. My son was clamoring for pommes frites and schnitzel — a fine German dish but we were in France. I was caught in the middle — arbitrator between two generations, caught in a compromise in the web of love and food, wanting to placate both mother and son.
The primal needs for love and food are so intertwined that the unraveling often takes a lifetime. Our first romances are with our mothers. They feed us; they nurture us; and thus the entanglement begins. We need and love the mothers who provide us with food. Each mouthful of food accepted by the child is proof that the love is reciprocated and the entanglement continues in an evolutionary fashion. We show love with food; we woo with food; we seduce with food. We are drawn toward simple food that nurtures in our childhoods, move toward food that excites when we find lovers and return to the comfort foods when the raging passion ebbs. The evolution is complex and universal. It encompasses relationships between families, lovers and many generations.
So on this beautiful Sunday afternoon in February, I did what one must do to balance a relationship between mother and child and the desire for food. I did what anyone who loves must do. I listened to my heart, trusted my instincts and took a giant leap of faith. When a homely and comfortable auberge (inn with a restaurant — the best to head for in France for a good home cooked meal) appeared around the next curve, I pulled over and took my mother by her arm, my son by his hand, and bravely entered the dining room of the small French inn.
The room was filled with Sunday diners as the noon meal in France is a popular family occasion. I saw mothers, grandmothers, grandchildren sitting together, enjoying simple country dishes. My homesickness was abating in this foreign yet familiar setting and I could sense that my mother and son were beginning to relax.
I don’t remember the words that were used — my French is elementary at best — but as our waitress looked at us and we looked at her, she seemed to know what we needed. We needed simple country comfort food and it was at this table that we came to know and love the cassoulet. We ordered a dish that was unknown to us but the ingredients were familiar and the sound of the dish’s name was much like our own casserole. The dish contained savory chunks of pork, white beans, duck legs, herbs and a garlic crumb topping — a one-dish wonder.
The cassoulet that we were served in this simple dining room in France would become a model for many meals over the next two decades. I could always find the common ingredients wherever I lived and shopped and the ingredients could be altered to accommodate tastes and locales. The one-dish marvel is a peasant dish, tracing back to a 14th century siege during the Hundred Years’ war when peasants created a communal dish to provide sustenance to the soldiers who were fighting off invaders.
It is simple — consisting of beans, meat and herbs but its preparation can be complex. It is a labor of love and requires patience. It is the perfect dish for a much-loved family or for a new lover — a dish that is both simple yet elegant. The cassoulet is a perfect dish for February.
I did not know the complications of the cassoulet’s preparation at that time but I knew that the dish held magical powers. My mother loved the simple pork and white beans; my son loved the crunchy topping; and I loved the savory combination of herbs in the delightful rich and hearty dish. We all cleaned our plates and as we finished the meal with café au lait and a pear tarte tatin; we smiled warmly at each other with knowing love and contentment of family.
In that moment I realized that we were not all that different despite the language and cultural diversity. Food and family had joined us in an elementary way for we all need the basics: food, love and a sense of belonging. Like the ingredients in the cassoulet, we are joined by flavor and diversity.
Sometimes on rare and wonderful occasions we blend together in perfect harmony — a blend of family, food and love — and the effort that we must exert to maintain this balance is worth it. And like the preparation of a good cassoulet our hard work and efforts are rewarded in simple and profound ways. For no matter how far from our beautiful mountains we might roam, a connection with familiar food and moments of soft contentment with family will take us home again.
An intense lemon and garlic-flavored grilled chicken, the addition of the dill-like herb, tarragon, adds a wonderful dimension to the overall taste equation.
1 cup plain yogurt
1/2 cup fresh lemon juice
olive or vegetable oil
2 tablespoons dried tarragon leaves
1 tablespoon fresh garlic, finely minced or crushed
1 teaspoon salt
Freshly ground pepper to taste
Lemon wedges for garnish
6 chicken breast halves (I prefer the bone-less fillets)
In a large zipper-style plastic bag combine all ingredients for the marinade, mixing well. Add the chicken breasts and seal; place bag in a dish as a precaution against leaks. Allow chicken to marinate for several hours in the refrigerator or overnight, turning bag over occasionally.
Drain marinade into a small, nonreactive saucepan. Cook over medium-high heat for several minutes or until reduced by half.
Meanwhile, grill (or broil) chicken over medium-high heat about 8 to 10 minutes on each side or until tested done when juices run clear.
Place the grilled chicken breasts on a serving platter and drizzle with a spoonful or two of the reduced marinade, garnish with lemon wedges, if desired. Pass remaining marinade to spoon atop individual servings.
2 bunches of fresh parsley (1 1/2 cup chopped, with stems discarded)
2 tablespoons of fresh mint, chopped
I medium onion, finely chopped
6 medium tomatoes, diced
1 tablespoon salt
1/2 teaspoon black pepper
1/2 cup bulgur, medium grade
6 tablespoons lemon juice
6 tablespoons extra virgin olive oil
Romaine lettuce or grape leaves to line serving bowl (optional)
Soak bulgur in water for 1 1/2 to 2 hours in cold water until soft.
Squeeze out excess water from bulgur using hands or paper towel.
Combine all ingredients, except for salt, pepper, lemon juice, and olive oil.
Line serving bowl with grape leaves or romaine lettuce, and add salad.
Sprinkle olive oil, lemon juice, salt and pepper on top.
Serve immediately or chill in refrigerator for 2 hours before serving.
1 tablespoon white sugar
1 cup warm water
1 (.25 ounce) package active dry yeast
1 teaspoon salt
2 tablespoons butter, softened
2 tablespoons rosemary (if fresh, chop the little prickly leaves)
1 teaspoon Italian seasoning
3 cups bread flour
1 tablespoon olive oil
1 egg beaten (optional)
Dissolve the sugar in warm water in a medium bowl, and mix in the yeast. When yeast is bubbly, mix in salt, butter, 1 tablespoon rosemary, and Italian seasoning. Mix in 2 cups flour. Gradually add remaining flour to form a workable dough, and knead 10 to 12 minutes.
Coat the inside of a large bowl with olive oil. Place dough in bowl, cover, and allow to rise 1 hour in a warm location.
Punch down dough, and divide in half. Line a baking sheet with parchment paper. Lightly grease paper. Shape dough into 2 round loaves, and place on the baking sheet. Sprinkle with remaining rosemary. Cover, and allow to rise 1 hour, or until doubled in size.
Preheat oven to 375 degrees F (190 degrees C).
Brush loaves with egg. Bake 15 to 20 minutes in the preheated oven, or until golden brown.
**Note: this bread is especially good dipped in olive oil and rosemary leaves.
I N G R E D I E N T S
2 cups heavy cream
2 tablespoons dried lavender flowers
4 egg yolks
1/2 cup plus 8 teaspoons granulated sugar
1/2 teaspoon vanilla extract
I N S T R U C T I O N S
Preheat oven to 325°F.
Combine the cream and the lavender leaves in a small heavy saucepan over medium heat and bring to a simmer. Remove the pan from the heat and let the mixture stand for 10 minutes.
Whisk egg yolks, 1/2 cup sugar and the vanilla in a medium sized bowl until well blended. Slowly add the cream mixture and whisk constantly until it is blended. Strain the mixture through a fine sieve then divide the mixture between 4 6-oz ramekins. Place the ramekins in a baking pan and add enough hot water come half way up the sides of the ramekins. Cover the pan with aluminum foil and bake until the custards are just set, approximately 40 minutes. Do not overcook or the custard will be “tough”.
Two hours before serving:
Preheat broiler. Sprinkle 2 teaspoon sugar atop each custard. Place dishes on small baking sheet. Broil until sugar just starts to caramelize, rotating sheet for even browning, about 2 minutes. Chill until caramelized sugar hardens, about 2 hours.
Note: I used a kitchen blow torch to caramelize the sugar. It is not a necessary gadget but it is fun!
• 1 large head green cabbage
• 1 small onion, chopped
• 2 celery ribs, sliced
• 2 cloves (or more, if you like) of garlic, finely chopped
• 1 tablespoon olive oil
• 2 cups of diced or ground corned beef—I bake a spicy corned beef brisket a day or two before or if you want a short cut you can use 1 (15-oz.) can corned beef hash
• ? cup catsup with a dash or two of tabasco (or your favorite) hot sauce
• 1/4 cup dry breadcrumbs
• 1/3 cup chopped fresh parsley
• 1 beaten egg
• Yield: 6 servings
Separate 12 large outer leaves from the cabbage head. Set aside the remaining cabbage head. Remove the center vein from each leaf so it becomes more pliable. Soften the cabbage leaves in boiling water for 2 to 3 minutes. Remove from water with a slotted spoon; set aside until cool enough to handle.
Chop 1 cup of cabbage from the remaining cabbage head. Save any leftover cabbage to use in a stir-fry dish to serve with the meal. Cook and stir the chopped cabbage, onion, garlic and celery in oil over medium heat in a medium nonstick skillet until onion is translucent, about 10 minutes. Add the diced corned beef , breaking it up with a spoon. Mix gently. Heat over medium heat for about 5 minutes. Add 1/4 cup catsup and breadcrumbs. Mix well. Cool slightly. When the mixture is cooled, add a beaten egg to help bind the ingredients.
Spoon about 1/4 cup of the corned beef mixture onto each cabbage leaf. Roll, tucking in the ends. Arrange cabbage rolls, seam side down, in a shallow baking dish. Pour Creole sauce over the cabbage rolls. Bake at 350 degrees, covered, for about 25 minutes, until heated through. To serve, spoon Creole sauce over cabbage rolls. Sprinkle with parsley.
Tip: Stuff the cabbage leaves the night before, then simply bake them for an easy St. Patrick’s Day dinner. The Creole sauce can be made well ahead of time and frozen. Just thaw and spoon over the cabbage rolls.
• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 stalks celery, chopped
• 1 green bell pepper, chopped
• 2-3 large garlic cloves, minced
• 1 (14 1/2 ounce) can diced tomatoes
• 2 cups vegetable stock
• 2 bay leaves
• 1/8-1/4 teaspoon cayenne pepper
• 1/8-1/4 teaspoon white pepper
• 1/2 teaspoon dried thyme hot sauce, to taste
• 2 tablespoons parsley, chopped
• 3 green onions, thinly sliced
• salt, to taste
• black pepper, to taste
• 2 tablespoons cornstarch
In a medium size saucepan, over medium heat, heat the oil. Add the chopped onion, celery, bell pepper and garlic cooking until slightly wilted. Add the tomatoes and cook for an additional 1 to 2 minutes.
Add about 1 1/2 cups stock, taking care not to add too much. You can always add more if needed. Add the seasonings, bay leaves, hot sauce and worchestershire sauce; stir and reduce heat to simmer.
Mix the cornstarch with equal amounts of water and stir 1 tablespoon of mixture into sauce. Allow to cook for a few minutes, stir and add additional water/cornstarch mixture if the sauce looks thin or add additional stock if sauce is too thick. Simmer about 20 minutes adding additional stock as necessary. The last 10 minutes of cooking time, stir in the parsley and green onions. Remove bay leaves, taste and adjust seasonings as needed.
Use the sauce to make your favorite recipe for shrimp creole, etc. This sauce can be frozen in a sturdy container and thawed in refrigerator before reheating and using.
• Potatoes, peeled and quartered
• 3 leeks, sliced
• 2 tablespoons butter, divided
• ground black pepper to taste
• 1/2 cup sour cream or buttermilk
• 1 tablespoon prepared horseradish
• 2 teaspoons minced parsley
Bring a large pot of salted water to a boil. Add potatoes and leeks and cook until tender but still firm, about 15 minutes. Drain, and mash with 1 tablespoon butter and black pepper. Stir in sour cream, horseradish and parsley. Whip potatoes and place in medium serving bowl.
Melt remaining 1 tablespoon butter and pour over potatoes. Garnish with parsley springs. Serve immediately.
• 3 cups all-purpose flour
• 1 tablespoon baking powder
• 1/3 cup white sugar
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 egg, lightly beaten
• 2 cups buttermilk
• 1/4 cup butter, melted
Preheat oven to 325 degrees F (165 degrees C). Grease a 9x5 inch loaf pan.
Combine flour, baking powder, sugar, salt and baking soda. Blend egg and buttermilk together, and add all at once to the flour mixture. Mix just until moistened. Stir in butter. Pour into prepared pan.
Bake for 65 to 70 minutes, or until a toothpick inserted in the bread comes out clean. Cool on a wire rack. Wrap in foil for several hours, or overnight, for best flavor.
• 2 (3.4 ounce) packages instant pistachio pudding mix
• 1 (18.25 ounce) package white cake mix
• 5 eggs
• 1/2 cup vegetable oil
• 1 1/2 cups water
• 1 1/2 cups milk
• 2 (1.5 ounce) envelopes instant dessert topping
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
In a large bowl, mix together cake mix, 1 package pudding, water, eggs, and oil. Pour into a greased and floured Bundt pan.
Bake at 350 degrees F (175) degrees C for 45 minutes, or until done. Allow to cool.
To Make Frosting: In a mixing bowl, combine 1 package instant pudding, milk, and instant whipped topping mix. Beat until thick, and spread on the cooled cake.