I’m not French Creole, but I think a French Creole Christmas menu can be elegantly served for a preemptive holiday season dinner. A traditional French Creole Christmas dinner pays homage to classic French cuisine by including ingredients from southern Louisiana prepared with French flair. It is served with grace accompanied by the finest in libations. …
Mushrooms Bordelaise is a hearty and rustic dish which exudes exemplary accompaniment for warm holiday meals. It is so easy to make that it brings a sense of relief among all the holiday cooking. In French it is called cepes a la Bordelaise and its roots stem back to Bordeaux in France. The garlic is…
It’s Hanukkah, so I thought I would deviate from Christmas recipes around the world and make a little Hanukkah treat. Chocolate Rugelach has always been a favorite of mine. I can eat the rich flaky pastry filled with chocolate and cinnamon all year long, as a matter of fact I do. However, I have never…
As promised, I have posted here the recipes from our holiday popcorn swap. I want to thank our contributors for these fun and flavorful recipes to make everyday popcorn more exciting. All three batches of popcorn are packed and ready to ship to our contributors. I have individually packaged them so they are ready for…
The rain in not so sunny California has momentarily stopped. More is on its way for the later part of next week, however in the meantime we are enjoying the sun again. California doesn’t really have a white Christmas unless you go up north and into the mountains, even though we do have a mild…
It’s beginning to look a lot like Christmas….time to pour the eggnog…. Try singing the tune, it really does work. Ok, that’s a little corny, but I love that classic song. It’s been a favorite of mine ever since I got to sing it in my 5th grade choir for the Christmas show. So, why…
You may be wondering why I would make steak and ale pie, typical pub food, as holiday food. Did you know that it originates from a Christmas and New Year tradition in Glasgow? In modern times typically during Christmas, the British eat Prime Rib and Yorkshire Pudding, a bread pudding made by pouring the batter…
Before I start to detail my venture to make Avgolemono, I would like to state that I simply find the versatile chemistry of an egg amazing. Scrambled, boiled, poached, and today I learned how to perfectly temper an egg. What it means to temper an egg is that you raise its temperature gradually, essentially cooking…