Category Archives: VERY CULINARY

VEGETARIAN SQUASH STROGANOFF—Country-style recipe, for a pot-luck supper.—We recently made this dish, what a pleasure! And I must say, it was even better the second day, with the sauce (warmed to just above room temp.) served over noodles! The sauce had more thickness. This dish is adapted from a meat dish in a church cookbook […]

ROASTED ROOT VEGETABLES – Flavorful veggies at their best, as the natural sugars are accentuated by the roasting, and the crunch of raw veggies is replaced by soft, creamy bites. We seasoned each of these differently – CARROTS – have a clover honey, olive oil, melted butter, Chinese chili paste, lemon juice, and cardamom coating […]

This Classic Southern Country Dinner is made up of Ham Steak, Corn on the Cob, Fresh Green Beans, Yellow Squash, Cauliflower, Tomatoes, Spicy & Sweet Baked Carrots, and Unsweet Iced Tea! The ham steak came ready to eat, we sauteed the beans in some bacon drippings, the corn was boiled, the carrots cooked with hot […]

Oeufs means “Eggs” and Brouilles means “Scrambled” in French. These eggs are easy to make and will elevate any meal up a notch. Creamy and moist, they are served with toasted bread slices drizzled with olive oil. We cooked our oeufs garnished with several chopped green onions in the egg mixture. Treat yourself to this […]

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 […]

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 […]

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, […]

“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 […]

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 […]

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. […]