Aloo Gobi

at vahrehvah

Potato leek soup

from Andreas Viestadt

Drop dumplings with corn meal

From Pioneer Woman

Candied Ginger

from Alton Brown

Pear tarts

From Tokyo Terrace

Borscht

at epicurious

Pointing to pickles

From Ruhlman: Michael Symon's pickled peppers

From David Lebovitz


Bonus pickles: Red onions and Moroccan Lemons from David Lebovitz


Alton Brown's Pickled Beets

Val's shrimp boil recipe

Boil 2 mins, heat off

Rest 4 mins in hot water

Chill to stop cooking

Grits ratio for various cheese grits

15 oz stock : 3/4 c grits

Grillades and Grits

an example from Emeril
Judy Howle's crazy deep Grillades Page

Kate's recipe:
• Round steak, pounded
• beef broth
• 1 slice bacon
• tomatoes
• 1/2 c amontillado
• flour
• garlic
• onion
• celery
• bell pepper
• oregano, thyme, marjoram
• bay leaf
• cayenne pepper
• olive oil
• salt & black pepper
• 1/2 T vinegar
• dash worchester sauce
• tobasco

Render bacon. Pound round steak and cut into grillades. Mix flour & cayenne and flour the grillades. Brown grillades in bacon drippings and olive oil. Remove grillades, add a little flour and brown the roux. Add aromatics and cook until clear. Add herbs. Add tomato, sautee. Add amontillado, cook until liquid is reduced by half. Add beef broth, vinegar, worchester suace, tobasco. Stir to incoprate all ingredients. Return grillades to pan, cook on low heat for 2 hrs.

Serve w/ garnish of sliced jalepeno, green onions.


Book resources: Cooking Up A Storm; Times Picayune Creole Cookbook, Sesquicentennial Edition

Giardiniera

from the parsley thief
from martha stewart 
from smitten kitchen

planet green quoting William Sonoma Art of Preserving recipe

with oil from totalnoms

Mousseline for Shrimp Toast

at Ruhlman

Gazpacho

from José Andres
at Spain-Recipies.com

Sweet Corn Spoon Bread

at smitten kitchen

Chickpea Patties

at macheesmo