Category Archives: VERY CULINARY

Buttery Vodka Sauce Bennies with Slices of Garden Tomatoes, and Wheat Toast! – When in the Food Magazine Business we are constantly trying out never-done-before recipes. Last week we made a home-made Vodka Sauce, then made even richer with the addition of melted grass-fed butter, to ladle over our bennies instead of Hollandaise. The wheat […]

HARVESTING our Garden was our biggest joy this past summer.–Here we had a medley of vegetables quickly sautéed in duck fat for this meal. All of the veggies were delicious, but I have never had more flavorful cherry tomatoes in my life! Whole Foods at their best!

Yesterday was chilly, and today was the perfect Fall day! Listening to German Swiss accordion music while we dined on Cheese Fondue for Sunday night fun… before a movie to finish out a great weekend! Cheese Fondue Ingredients: 1-clove of garlic 1/2 cup dry white wine (we used chardonnay) 2-cups grated gruyere cheese 2-cups grated […]

COMMANDER’S PALACE CREOLE BREAD PUDDING SOUFFLÉ w/ whiskey cream sauce. We lived in the Garden District of NOLA for several years. This C.P. dessert was a favorite! Ingredients: – Unsalted butter, for pan & ramekins – 1 1/2 cups sugar – 1 tsp ground cinnamon – Pinch – freshly ground nutmeg – 3 medium whole […]

Pasta Primavera – Our garden has been a delight this season, harvest is almost over! – For the veggies on top, we just seasoned and sautéed some squash and zucchini from our garden along with a whole diced onion (in olive oil). We cooked the twisted “fusilli” noodles in some very salty water until al […]

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 […]