(Photograph of “Fall Leaf” by Sharon Duffield) Why is autumn called FALL in the United States and Canada? The answer is so simple and logical… but amazingly most of us don’t know the answer. Fall, of course, is the time of year when leaves naturally detach from the branches of deciduous trees–during the transition from […]
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Jul
Jul
HOME-MADE ICE CREAM (A small batch made for two people.) When growing up, homemade ice cream happened only about 10 times during those 18 years. We had a hand crank ice cream maker which used crushed ice and salt around the central tube, to freeze the custard. – With ARTSandFOOD’s simple method you can make […]
30
Jul
Jul
Summer means readily available vegetables at the grocery, the farmers’ market, or your garden! . Our thought yesterday was if a spinach quiche is good, why not make a garden salad quiche?!? . With that goal in mind, we gathered together some fresh basil, rosemary, thyme, green onion stems, chives, lots of arugula leaves, mint […]
30
Jul
Jul
ITALIAN CAULIFLOWER STEAK FOR ONE – When home alone and you want a great Italian meal, cut a slice out of the middle of a head of cauliflower (3/4“ thick). Rinse it off, dry it, and place it on an oil-lined pan. Pour your favorite Italian tomato sauce on it, and some fresh basil leaves, […]
30
Jul
Jul
“LOBSTER SHRIMP” – Argentinean Red Shrimp taste a lot like lobster, but it’s much less expensive. RECIPE – We boiled them in Old Bay Seafood Seasoning (thawed the shrimp in cold water right in the package—changing the water several times—boiled some slightly salted water, added two tablespoons of old bay, put the whole package of […]
26
Jul
Jul
(Source: This recipe was based on a recipe from “A Year in the Life of Downton Abbey” – St Martin’s Press) Atlantic White Fish was a popular choice on the Grand Hotel menus of the East Coast of the USA and in England and Europe during the early years of the 20th century. A French chef […]
26
Jul
Jul
This dish is great for office parties, the re-fried beans are layered with guacamole, seasoned sour cream, veggies, and cheese! It’s easy to serve as a dip using tortilla chips to make each mouthful. INGREDIENTS: 2 avocados – peeled, pitted and diced 1 1/2 tablespoons fresh lime juice 1/4 cup chopped fresh cilantro 1/4 cup […]
26
Jul
Jul
Bananas Foster is being prepared tableside at Brennan’s Restaurant in New Orleans. (photo courtesy brennansneworleans.com) THE MURALS AT BRENNAN’S French Quarter, New Orleans, LA Interior designer Richard Keith Langham and architect John Williams designed Brennan’s recently reborn restaurant and the dramatic Chanteclair Dining Room. Langham hand painted the gouache murals to offer relief from all of the green trélliage (gridded lattice) in the room. […]
26
Jul
Jul
Eggs Sardou From the distinctive food culture of New Orleans comes their French contribution to America’s culinary arts. Lush egg dishes are high food in south Louisiana and one of the best egg dishes is “Eggs Sardou”. The dish was first served in Antoine’s restaurant in 1908 at a dinner honoring visiting French playwright Victorien […]