All posts filed under: vintage recipes

Baking Amid ‘Caps Popping’: Sheriff Normand Starring in (Spiced Chocolate) Fruit Cake

The Big Easy comes with a certain amount of home-spun drama that seems locally sourced and without end. This week road rage and ego-driven childish behavior senselessly claimed the life of local football hero Joe McKnight. The all too familiar scene of crime on the streets of New Orleans. A sad loss for everyone and as a community were are still trying to wrap our collective heads around the tragedy. The unrest in the ‘Easiest of Bigs’ is so high right now. Our community leaders are crumbling under the pressure and the citizens are peacefully protesting themselves into a frenzy of misunderstanding and discontent. During times of stress, we all need calm reassurances – it’s what makes us human. When Sheriff Normand took live to the air during the news conference this week, he did just the opposite. He lost his shit in a very public foul-mouthed rant that surprised even moi.  His behavior reminded me how under stress you can either crumble or you can be calm despite your fear. Inspired by a man who failed to find …

Whipped Cashew Cream, My Newest Luxury Condiment Obsession

GP featured it in her latest book of yummy eats, It’s All Easy. It has been available on snazzy connoisseur deli shelves with the sadly added preservatives for years. Easily whipped up after the soaking process, this version is a simple and wholesome delight. An accoutrement with endless creative options or with fresh fruit as a dessert plate this recipe impresses me every time. I use Jacobson Sea Salt (based in Oregon) as my constant companion in the kitchen, I never would advise using sugary fake syrup – invest in the real deal or use a suitable substitute  and enjoy this new way of savoring the cashew. Cheers! Whipped Cashew Cream 8 oz unsalted cashews, soaked in water for several hours to soften pinch of course sea salt 1/2 water 1 tablespoon real maple syrup, or agave nectar small dash of pure vanilla extract *Blending until smooth and achieving the desired amount of whipped-ness, refrigerate.

The French 75: Heaven With A Twist of Lemon

Louis Armstrong sings about a lady going to his head like the bubbles in Champagne. The truth serum of all spirits is likely the bubbles. I, like Satchmo; adore the lovely tipsy state this elixir induces. Good with brunch or dinner, I have yet to see someone act ugly on a good bottle of Moet. *jinx*   French 75 2 oz gin (I prefer Hendrick’s) 1 sugar cube freshly squeezed lemon juice to  taste fill the rest of the flute with your favorite Champagne garnish with a lemon peel spiral, and rub the rim with a lemon wedge CHEERS!  

The Pickle: Not Just a Fancy Cucumber or a Girl’s First Lovah

The art of pickling goes as far back as the bible. Developed out of the need for preservation of food, it has become woven into almost every aspect of our condiment repertoire. Native to India, the cucumber was widely believed to have healing properties. George Washington was rumored to have several varieties at his disposal. I personally believe there is a link between his hemp use and the craving of pickled products. A pregnant woman is rumored to crave pickles as well, hmm. They are ever-present in my older cookbooks as a staple appetizer and ‘tv snack’. I plan on devoting an entire entry on these so called ‘tv snacks’ of the 1950s. I digress. I used a Peruvian cucumber in these photos. Happy Pickling people! Pickles 1 large smashed garlic glove 1 small cucumber, sliced into thin rounds 1 tablespoon sugar 2 tablespoons vinegar (apple cider) smudge of salt to taste Combine all ingredients  except the garlic & cucumber slices in a pot of water (about 1/2 cup), once boiling remove from heat and pour onto the garlic and cucumber. Let pickle …

Screaming, Screwing and Baking The Best Biscuits EVAH

Sometimes you want to scream, throw something, screw madly or create. It thunders loudly where I sit now, the sky ominously pointing the finger at days ahead to be spent indoors. How rude, and after the day I am having thus far! In a concerted effort to tame the beast which is my monkey mind, I am opting to bake. Falling into the category of creativity, baking bread is about as rote of a process I can imagine. All of that Dr. Seuss like waiting. Waiting for the dough to rise, punching the dough, waiting again for the dough to rise, waiting for the dough to bake and so forth and so on. There is a certain equanimity to it, relaxing the mind from worry. Requiring Buddha like patience, baking a dramatically good loaf of homemade bread will attract everyone within sniffing distance like a bear to honey. I  am certainly  not advocating gorging on mass amounts of carbs. However surprising  a loved one, friend or neighbor with a gift of your fresh baked goodness will polish your …