Hoppin’ John is a traditional dish served in the South on New Year’s Day. It consists of a black-eyed pea mixture served over rice. Hoppin’ John is often accompanied by cornbread and greens. According to at least one source, the black-eyed peas are symbolic of pennies or coins.
I’m in the process of reading the Julia Child biography, Dearie. The more I read, the more inspired I become to again delve into Mastering the Art of French Cooking. In addition, I’m more aware of the painstaking process that Julia went through in perfecting the recipes that appeared in this classic.
New Orleans pralines are different from their European ancestor in that the New Orleans variety uses pecans rather than almonds, and includes cream. Pecans were used because they were, and still are plentiful. Cream was introduced as a thickener. Thus, the New Orleans pralines have a creamy consistence and are similar to fudge. They are…
I had some Granny Smith apples that needed to be used, so I decided to make Julia Child’s Tarte Normande aux Pommes, a.k.a. Custard Apple Tart from Mastering the Art of French Cooking. Unlike many desserts, this tart is not overly sweet. It is, however, quite delicious!
The other day, I made a batch of incredible Cheese Straws. The master taste-tester subsequently “banned” them from the house because of their addictive nature – they lasted hardly any time at all!
Cheese straws are a true southern classic. These addictive little treats have a bit of a kick from cayenne pepper, and are quite savory from extra sharp cheddar cheese. They’re amazing when paired with a dry sherry, or just by themselves. It’s impossible to eat just one!
For some time, I’ve tried to make a decent rye bread. Up until now, my attempts have been pretty much disastrous. The bread just wouldn’t rise. Because of this, the bread was quite dense, and just not good at all.
You know how sometimes when you’re “surfing” the web, you come across things that you weren’t actually looking for? Well, this happened to me the other day when I stumbled upon Flo Braker’s Pain d’Amande cookie recipe on David Lebovitz’s blog.
It’s been a while since I’ve flown anywhere. To be honest, I’m not a huge fan of flying. I do, however, miss Delta’s Biscoff cookies.
In 2006, the New York Times published Jim Lahey’s Sullivan Street Bakery recipe for No Knead Bread. The publication of this recipe started a real craze in minimalist bread making.