June 2008

It�s been said over and over but it�s true that breakfast is the most important daily meal � it refuels you for the rest of your day.

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Coming up with a last-minute meal led us to the perfect risotto.

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(adapted from Favourite Recipes from Books for Cooks, Volume 1, 2 & 3 – a very special bookstore that you must try and visit on your next trip to London) For Shrimp and Marinade: 24 lg. domestic wild shrimp, peeled 1-in. piece fresh ginger, peeled Juice and grated zest of one lime A handful of […]

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Favourite Recipes

June 24, 2008

A tip from a friend led us to a fabulous little bookstore in London called Books for Cooks

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Last summer we gave you our href="/vacation_packing_list" target="_blank">Vacation Packing List of “essential” kitchen items to bring. This year we thought we’d help you plan your vacation meals

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(adapted from Bon Appetit, Y’All: Recipes and Stories from Three Generations of Southern Cooking by Virginia Willis.) Serves 6 3 ears of fresh corn 2 c. black-eyed peas, frozen 2 tomatoes 1 Vidalia onion 1/2 stalk celery 1 clove garlic 1 bunch basil 2 Tbls. apple cider vinegar 1 tsp. Dijon mustard 1/4 c. canola […]

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Adapted from Bon Appetit, Y’All: Recipes and Stories from Three Generations of Southern Cooking by Virginia Willis) Serves 6 2 shallots, finely chopped 1 clove garlic, minced 1 Tbls. Dijon mustard 2 lemons 1/2 c. walnut or olive oil 1/4 c. walnuts, chopped 5 lg. carrots, shredded 5 med. beets, shredded Coarse salt and freshly […]

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Fresh Corn Cakes

June 16, 2008

Adapted from Cree Lafavour’s The New Steak: Recipes for a Range of Cuts plus Savory Sides. Serve these as a savory side or as a meatless main course accented with basil and parmesan, scallion and cheddar, mint and feta, or a simple chopped herb such as thyme. Or, make them for breakfast topped with fresh […]

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With a focus on Southern foodways, it seemed fitting to host our first Loulies party as a lunch event

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(adapted from Bon Appetit, Y’All: Recipes and Stories from Three Generations of Southern Cooking by Virginia Willis Serves 4-6 1 carrot, coarsely chopped in chucks 1 stalk celery, coarsely chopped 2 lemons, halved 1/2 onion, preferably Vidalia, peeled 2 bay leaves (better if fresh) 1 Tbls. coarse Kosher or sea salt 1 lb. unshelled lg. shrimp […]

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