My Apple Gateau with Calvados Crème Sauce balances tart fruit with sweet creaminess against the delicate crumb of a perfectly baked cake. The French liqueur adds elegance that makes this a special occasion for any dinner. Plus, it’s simple to make. If you were to ask me why I love this Apple Gateau with Calvados…
Archives for April 2023
Heirloom Tomato Soup
You say tomato, I say soup. It goes without saying that a steaming hot bowl of tomato soup is the ultimate comfort food. You know exactly what I mean–it feels warm and cozy just like that old pair of fur-lined slippers you refuse to throw out (c’mon, admit it). Tomato soup is quite good right…
Creole Snapper En Papillote
What is it about cooking en papillote (in a paper bag) that seems so civilized and celebratory? Cooking food in parchment paper wrapped tightly to hold in the steam and juices is a mainstream technique that is embraced by many culinary cultures. The Italians have their al cartoccio, but the French seem to seal the…
Blackened Brussels & Kale Salad
Ever since renowned Cajun Chef Paul Prudhomme blackened his first redfish in the 1980s, you would think that all South Louisiana folks burn just about everything they cook. Not so. But just go to any wanna-be Cajun restaurant outside of Louisiana and you’ll see a menu full of these overdone dishes. Enough already. Or well,…