Anyway, Paula made Chocolate-Banana Filled Crepes one day and I took to them like a Frenchman to wine and cheese. Here's her recipe, which I've since made now about 4 times:
Monday, December 8, 2008
Crepes: Chocolate-Banana Filled
Lately I've been watching the Food Network. Who knew? I was looking for the History channel when I discovered this gem! ;o) Ok, I knew there was such a station, but I wasn't interested in it back then and wasn't really turned on by Emeril, who seemed to be on all the time. But Paula Deen was on! And I like sweet Southern women (as if there's any other kind... ;o) There were a lot of other good programs on after her too, including Down Home with The Neelys (hometown folks!) and Gina Neely is such a sweetie too and hooked me with her mother-in-law's Strawberry Cake. I wonder how I could finagle an invite over to their house for dinner...?
Anyway, Paula made Chocolate-Banana Filled Crepes one day and I took to them like a Frenchman to wine and cheese. Here's her recipe, which I've since made now about 4 times:
Anyway, Paula made Chocolate-Banana Filled Crepes one day and I took to them like a Frenchman to wine and cheese. Here's her recipe, which I've since made now about 4 times:
Sunday, November 30, 2008
Haunted Halloween Candy Box
I found this on the internet while looking for Stroganoff!
The label, on the hollowed out "Book of Spells", says:
Away with bean and broccoli spear!
Banish carrot sticks from here!
Shun the dull and humdrum treats.
Keep this vessel filled with sweets!
Found at: Laura Rebecca's Kitchen
The label, on the hollowed out "Book of Spells", says:
Away with bean and broccoli spear!
Banish carrot sticks from here!
Shun the dull and humdrum treats.
Keep this vessel filled with sweets!
Found at: Laura Rebecca's Kitchen
Saturday, November 29, 2008
Middle Ages - Cooking Info & Recipes
"These old recipes were written in totally different way to modern recipe books. There were no lists of ingredients - these were included as part of the text. Food and ingredient measurements were extremely basic - quantities were not often specified. Temperature control was difficult and therefore not specified. Cooking times were vague - and left to the cook to decide and it was always assumed that the reader would already have some knowledge of cooking.
The [recipes on this site] are written in totally different way to today's recipe books and taken from:
The Compleat Cook
Expertly Prescribing The Most Ready Wayes, Whether Italian, Spanish Or French, For Dressing Of Flesh And Fish, Ordering Of Sauces Or Making Of Pastry
Author: Anonymous
Printed by E.B. for Nath. Brook , at the Angel in Cornhill , 1658"
Bill & Ken's site offers:
The author lists this website as a compendium of
information on Medieval & Renaissance Food/Cooking.
This website is not only beautiful but compares the old English to modern in the details of a Medieval Feast.
A feast for the eyes & mind: a history of the Middle Ages from a French site.
Links for Food | Links for Food Images
The [recipes on this site] are written in totally different way to today's recipe books and taken from:
The Compleat Cook
Expertly Prescribing The Most Ready Wayes, Whether Italian, Spanish Or French, For Dressing Of Flesh And Fish, Ordering Of Sauces Or Making Of Pastry
Author: Anonymous
Printed by E.B. for Nath. Brook , at the Angel in Cornhill , 1658"
Bill & Ken's site offers:
herb and flower salads
lemon salad
chicken with orange and lemon
blank-mang, a chicken and rice dish
veal "birds" with sauce
pepper sauce for veal or venison (also good on beef)
mutton in beer
spinach tart
frumenty, a cracked wheat side dish for meats
mushrooms and leeks
cherry pottage
The author lists this website as a compendium of
information on Medieval & Renaissance Food/Cooking.This website is not only beautiful but compares the old English to modern in the details of a Medieval Feast.
A feast for the eyes & mind: a history of the Middle Ages from a French site.
Links for Food | Links for Food Images
Wednesday, November 26, 2008
Saturday, November 15, 2008
Comeback Sauce & Jackson, MS
"Comeback sauce is the offspring of the incestuous marriage between 1,000 Island dressing and remoulade sauce. It is the Queen Mother of all Mississippi condiments. The versatility of comeback sauce is legendary. It is universally used as a salad dressing, a dip for fries, a condiment to be served with onion rings or fried mushrooms..."
Sometimes spelled kumback or cumback.
Well, this certainly piqued my interest! Listen to the history of "Comeback Sauce": "Comeback sauce is a specialty of Jackson, Mississippi, where it was supposedly invented at the Mayflower Cafe (opened in 1935) or the Greek-owned restaurants by the Dennery family in the 1940s. Jackson diners use comeback sauce on salads, french fries, fried pickles, onion rings, and just about everything else."
The Rotisserie was the originator of comeback sauce. Mr. Mike [the oldest surviving original practitioner at The Mayflower] told [resident restaurant historian, Malcolm White] so. The Rotisserie was owned by Alex Dennery and located at Five Points near the old Jackson Mall. It was Jackson’s first Greek restaurant. They just called it house dressing. John Dennery is still serving it at his restaurant Dennery’s.
From The Rotisserie, comeback sauce spread to all the other Greek restaurants and beyond. Creshale’s, the Cherokee, Walker’s Drive In, Hal & Mal’s and C.S.’s all have their version.
Jackpedia (Jackson, MS)
Mayflower Cafe
The Mayflower Café once again is Jackson’s favorite seafood spot. If you can get to the Mayflower when soft shell crab is on the menu, you will be doing yourself a favor. The redfish and scallops are also favorites, and I personally think The Mayflower’s “comeback sauce” is the best around. In business since 1935, The Mayflower not only caters to the politicos, but also to those who support the arts. The restaurant’s convenient location near Thalia Mara makes it a popular spot for pre-show dinner. - Andi Agnew (Best of Jackson 2007)
Location
123 W. Capitol St. 601-355-4122
NOTE: The Mayflower’s sauce has a touch of celery, or celery seed that others do not have. It’s perfect for their onion rings and iceberg salad.
Group Recipes
Kumback Sauce Recipe
After World War II the Dennery family and other Greek immigrants opened some of the best restaurants in the Jackson, Mississippi area. Mr. Dennery developed this sauce as a salad dressing and its popularity exploded. He guarded the secret recipe, but other competing Greek restaurateurs developed their own versions. Today several companies bottle the product, but this is close to the original version.
Ingredients
1 tbs water
2/3 cup chili sauce
1/2 cup vegetable oil
1 lemon, juiced
1 tsp Worcestershire sauce
1 dash louisiana hot sauce
1 tsp black pepper
1 small onion
1 cup mayonnasise
1/4 cup ketchup
1 tsp dry mustard
1 dash paprika
1 tsp salt
3 cloves garlic
Directions
Assemble all ingredients. Juice lemon and discard rind. Process in blender or food processer until smooth. Store in refrigerator. Best made a day ahead. Originated as a salad dressing, but is a great sandwich spread or over grilled veggies.
---------------------------
"Attached is the recipe from the Elite Restaurant on Capitol Street, and if anyone is familiar with Jackson, Miss., they’ll recognize the name."
The Elite’s Comeback Sauce
2 large garlic cloves
1 large or 2 medium onions, grated
1 cup mayonnaise
1/2 cup chili sauce
1/2 cup ketchup
1/2 cup mustard
1/2 cup salad oil
1 tbsp. Worcestershire sauce
1 tsp. black pepper
Dash of paprika
2 tbsp. water
Place garlic and onion in blender and blend until mixed. Add other ingredients and blend well. Refrigerate.
------------------
WAFB9 (Baton Rouge, LA)
INGREDIENTS for Mississippi Comeback Sauce
2 tbs chopped garlic
2 cups mayo
1/2 cup chili sauce
1/2 ketchup
1 cup olive oil
2 tbs pepper
1/4 cup lemon juice
2 tsp mustard
2 tsp Worcestershire
half of one onion
PROCEDURE: For sauce, take all ingredients and place in food processor until smooth. Place tomatoes on plate. Top with boiled shrimp, and drizzle with sauce.
----------------------------------------
STRAIGHT FROM HARLEM CLUB’S KITCHEN
Here are two recipes courtesy of Doris Mae Aaron:
E.J. Brown’s Comeback Sauce for Ribs
2 8-oz. cans of tomato sauce
5 tbsp. olive oil
1/2 cup brown sugar
1 clove garlic
1/2 cup molasses
2 diced onions
1/4 cup apple vinegar
2 tbsp. Worcestershire sauce
2 tsp. chili powder
2 tsp salt
2 cups red wine
Hot peppers or hot sauce to taste
Combine all ingredients in a large saucepan, cook slowly for approximately 45 minutes, or until sauce is thick.
----------------------------------------------------
Crescent City Grill Comeback Sauce
2 cup mayonnaise
1 cup ketchup
1 cup chili sauce
1 cup cottonseed oil
1 large onion, diced
1/3 cup lemon juice, freshly squeezed
4 tablespoons garlic, minced
2 tablespoons paprika
2 tablespoons water
2 tablespoons worcestershire
1 tablespoon pepper
2 teaspoons dry mustard
2 teaspoons salt
Puree all ingredients in a blender or food processor. Allow to sit overnight in refrigerator before use.
---------------------------------------
Nell Smith of Germantown sent this recipe and some history: “I lived in Jackson over 20 years and ... every year when classes started in the fall, the college students flocked to the Mayflower to eat the sauce on crackers.”
COMEBACK SAUCE
2 large garlic cloves
1 large or 2 medium onions, grated
1 cup mayonnaise
1/2 cup chili sauce
1/2 cup ketchup
1/2 cup mustard
1/2 cup salad oil
1 tbsp. Worcestershire sauce
1 tsp. black pepper
Dash of paprika
2 tbsp. water
Place garlic and onion in blender and blend until mixed. Add other ingredients and blend well. Refrigerate.
-------------------------------
I have been bottling and selling Comeback Sauce for the past three years. Our Comeback Sauce is awesome with seafood, chicken, pork, turkey or any meat you like. Our Comeback Sauce is a wonderful salad dressing and can kick up any potato, pasta or any other chilled salad you may enjoy. The uses are unlimited, it's great on anything and most importantly all ages love it!
Sometimes spelled kumback or cumback.
Well, this certainly piqued my interest! Listen to the history of "Comeback Sauce": "Comeback sauce is a specialty of Jackson, Mississippi, where it was supposedly invented at the Mayflower Cafe (opened in 1935) or the Greek-owned restaurants by the Dennery family in the 1940s. Jackson diners use comeback sauce on salads, french fries, fried pickles, onion rings, and just about everything else."
The Rotisserie was the originator of comeback sauce. Mr. Mike [the oldest surviving original practitioner at The Mayflower] told [resident restaurant historian, Malcolm White] so. The Rotisserie was owned by Alex Dennery and located at Five Points near the old Jackson Mall. It was Jackson’s first Greek restaurant. They just called it house dressing. John Dennery is still serving it at his restaurant Dennery’s.
From The Rotisserie, comeback sauce spread to all the other Greek restaurants and beyond. Creshale’s, the Cherokee, Walker’s Drive In, Hal & Mal’s and C.S.’s all have their version.
Jackpedia (Jackson, MS)
Mayflower Cafe
The Mayflower Café once again is Jackson’s favorite seafood spot. If you can get to the Mayflower when soft shell crab is on the menu, you will be doing yourself a favor. The redfish and scallops are also favorites, and I personally think The Mayflower’s “comeback sauce” is the best around. In business since 1935, The Mayflower not only caters to the politicos, but also to those who support the arts. The restaurant’s convenient location near Thalia Mara makes it a popular spot for pre-show dinner. - Andi Agnew (Best of Jackson 2007)
Location
123 W. Capitol St. 601-355-4122
NOTE: The Mayflower’s sauce has a touch of celery, or celery seed that others do not have. It’s perfect for their onion rings and iceberg salad.
Group Recipes
Kumback Sauce Recipe
After World War II the Dennery family and other Greek immigrants opened some of the best restaurants in the Jackson, Mississippi area. Mr. Dennery developed this sauce as a salad dressing and its popularity exploded. He guarded the secret recipe, but other competing Greek restaurateurs developed their own versions. Today several companies bottle the product, but this is close to the original version.
Ingredients
1 tbs water
2/3 cup chili sauce
1/2 cup vegetable oil
1 lemon, juiced
1 tsp Worcestershire sauce
1 dash louisiana hot sauce
1 tsp black pepper
1 small onion
1 cup mayonnasise
1/4 cup ketchup
1 tsp dry mustard
1 dash paprika
1 tsp salt
3 cloves garlic
Directions
Assemble all ingredients. Juice lemon and discard rind. Process in blender or food processer until smooth. Store in refrigerator. Best made a day ahead. Originated as a salad dressing, but is a great sandwich spread or over grilled veggies.
---------------------------
"Attached is the recipe from the Elite Restaurant on Capitol Street, and if anyone is familiar with Jackson, Miss., they’ll recognize the name."
The Elite’s Comeback Sauce
2 large garlic cloves
1 large or 2 medium onions, grated
1 cup mayonnaise
1/2 cup chili sauce
1/2 cup ketchup
1/2 cup mustard
1/2 cup salad oil
1 tbsp. Worcestershire sauce
1 tsp. black pepper
Dash of paprika
2 tbsp. water
Place garlic and onion in blender and blend until mixed. Add other ingredients and blend well. Refrigerate.
------------------
WAFB9 (Baton Rouge, LA)
INGREDIENTS for Mississippi Comeback Sauce
2 tbs chopped garlic
2 cups mayo
1/2 cup chili sauce
1/2 ketchup
1 cup olive oil
2 tbs pepper
1/4 cup lemon juice
2 tsp mustard
2 tsp Worcestershire
half of one onion
PROCEDURE: For sauce, take all ingredients and place in food processor until smooth. Place tomatoes on plate. Top with boiled shrimp, and drizzle with sauce.
----------------------------------------
STRAIGHT FROM HARLEM CLUB’S KITCHEN
Here are two recipes courtesy of Doris Mae Aaron:
E.J. Brown’s Comeback Sauce for Ribs
2 8-oz. cans of tomato sauce
5 tbsp. olive oil
1/2 cup brown sugar
1 clove garlic
1/2 cup molasses
2 diced onions
1/4 cup apple vinegar
2 tbsp. Worcestershire sauce
2 tsp. chili powder
2 tsp salt
2 cups red wine
Hot peppers or hot sauce to taste
Combine all ingredients in a large saucepan, cook slowly for approximately 45 minutes, or until sauce is thick.
----------------------------------------------------
Crescent City Grill Comeback Sauce
2 cup mayonnaise
1 cup ketchup
1 cup chili sauce
1 cup cottonseed oil
1 large onion, diced
1/3 cup lemon juice, freshly squeezed
4 tablespoons garlic, minced
2 tablespoons paprika
2 tablespoons water
2 tablespoons worcestershire
1 tablespoon pepper
2 teaspoons dry mustard
2 teaspoons salt
Puree all ingredients in a blender or food processor. Allow to sit overnight in refrigerator before use.
---------------------------------------
Nell Smith of Germantown sent this recipe and some history: “I lived in Jackson over 20 years and ... every year when classes started in the fall, the college students flocked to the Mayflower to eat the sauce on crackers.”
COMEBACK SAUCE
2 large garlic cloves
1 large or 2 medium onions, grated
1 cup mayonnaise
1/2 cup chili sauce
1/2 cup ketchup
1/2 cup mustard
1/2 cup salad oil
1 tbsp. Worcestershire sauce
1 tsp. black pepper
Dash of paprika
2 tbsp. water
Place garlic and onion in blender and blend until mixed. Add other ingredients and blend well. Refrigerate.
-------------------------------
I have been bottling and selling Comeback Sauce for the past three years. Our Comeback Sauce is awesome with seafood, chicken, pork, turkey or any meat you like. Our Comeback Sauce is a wonderful salad dressing and can kick up any potato, pasta or any other chilled salad you may enjoy. The uses are unlimited, it's great on anything and most importantly all ages love it!
Please check out our site if you like... www.fattuesdaysrestaurant.com
---------------------------------
I am from MS and this is how my family has always made Comeback sauce:
1 Cup Mayo
1 Tbsp water
2/3 cup Chili sauce
2 Tbsp Sweet chili sauce
1/2 cup Vegetable oil
1 juice from a lemon
1 Tbsp Tobasco
1 tsp Worcestershire
1 tsp pepper
2 Tbsp onion flakes
1 tsp dry mustard
1/4 cup ketchup
1 tsp salt
2 Tbsp minced garlic
dash paprika
dash cayan pepper
1/2- 1 Tbsp Hot chili sauce, add slowly to desired amount
jcc1531 Jul 27, 2008
------------------------------------
And where did I find all this? On a Big Apple website!
Friday, November 14, 2008
Medieval Cooking | Recipes
"An assortment of breads made following medieval recipes."Welcome to Camlann Medieval Village (photo set on Flickr) - 14th century Somerset, England.
First Course
RASTONS (a unique appetizer)
TRENCHER BREAD (to eat upon)
ENGLISH SHIRE CHEESES
ALMOND FRITURES
FRESSH FRUYTE
HERBS & GREENS SALAT
BUTTERED WORTS
(lightly sautéed greens)
choice of:
FENBERRIE PYE
(pork, fowl, fen-berries)
SANC DRAGON *
(roast chicken in dragon's blood sauce)
MOTOUN CAMELYNE *
(roast lamb in cameline sauce)
SAUMON EN TENS DE NOIS *
(roast salmon in hazelnut sauce)
BLAMANGER
(rice & favas in almond-anise milk)
(Two courses: $19.15 per person)
*Entrée choices vary weekly
Swete Dishes
ERBOWLE
(plums in wine and anise)
CRUSTADE LOMBARD
(figs and greens in a rich custard pie)
($3.83 each)
Drinks
ENGLISH ALE
SOMERSET SIDER
BORDEAUX RED WINE
LIEBFRAUMILCH
MEDE
($4.79 per glass
($1.91 per glass
(during festivals & for groups of 8 or more)
$8.62 per guest
Trencher, English Cheeses, Fruit,
Meat and /or Vegetable Pottage
Le Menu
Cours i
PYMENTE (herb wine)
TRENCHER BREAD (your plate)
YRCHEONS (sausage hedgehogs)
SALAT (greens & fresh herbs salad)
GRETE PYE (lamb, squab, berries)
FRUMENTE
VENYSOUN Y-ROSTE (roast venison in pepper sauce)
FRENCH WINE - MUSTE
Cours ii
ALMOND FRITURES (sweet cakes)
PEASCODDES (snow peas in butter)
A TILE OF MEAT (chicken & shellfish in almond sauce)
SAMOUN WITH EERBIS (roast salmon, stuffed with herbs and nuts)
GERMAN WINE - MUSTE
Cours iii
ENGLISH SHIRE CHEESES
BAKED ONYONS
FFESAUNTE ROSTID
CRUSTADE LOMBARD (fruit custard)
FRESH FRUIT OF THE SEASON
AFTER DINNER SPICES
MEDE (honey wine) - MUSTE
Things I Found Today
Catfish Gumbo!
Port-Wine Mousse.
Bernaise Sauce.
Espagnole Sauce (aka Brown Sauce)
Which is why I was doing the image search anyway. For the following recipe:
Port-Wine Mousse.
Bernaise Sauce.
Espagnole Sauce (aka Brown Sauce)Which is why I was doing the image search anyway. For the following recipe:
RECIPES: Christmas Candy
Mom sent me this in an email.
|
Wednesday, November 12, 2008
3 Meals a Day = $10 a Week
Saw this on my local news last night and thought that it was too fantastic to be real, but the guy is a chef, so I'm willing to follow along and see what happens. I will say this, I got to tell my husband "see there!" when the guy said that he spent $100 a week on food and I manage to feed a family of four for just a little over that (and he usually complains). Go figure. My husband is waiting anxiously (for me) to hear the recipe for egg-drop soup...
Chef's Blog
Day 1
Breakfast: The good ‘ol egg and banana combo (180 calories)
Lunch: 1 cup lentils (230 calories. Fat 0.8 grams. Protein 17.5 grams)
1 cup cooked white rice (205 calories. Fat 0.44 grams. Protein 4.25 grams)
Dinner: ½ pack ramen noodles (190 calories. Fat 7 grams. Protein 5 grams)
1 egg (75 calories. 5 grams fat. 6.5 grams protein)
Fourth meal: Ramen (190 calories. Fat 0.44 grams. Protein 5 grams)
½ cup veg-all (40 calories. Fat 0.00 grams Protein 1 gram)
½ cup cooked lentils (115 calories. Fat 0.4 grams. Protein 8.75 grams)
Day 5
Chef's Blog
Day 1
Breakfast: One egg (75 calories. 5 grams fat. 6.5 grams protein). One banana (calories 105. fat 0 grams. Protein 1 gram).
Lunch: 2 egg vegetable omelet (approx. 200 calories)
Dinner: No comment.
Day 2Breakfast: The good ‘ol egg and banana combo (180 calories)
Lunch: 1 cup lentils (230 calories. Fat 0.8 grams. Protein 17.5 grams)
1 cup cooked white rice (205 calories. Fat 0.44 grams. Protein 4.25 grams)
Dinner: ½ pack ramen noodles (190 calories. Fat 7 grams. Protein 5 grams)
1 egg (75 calories. 5 grams fat. 6.5 grams protein)
Fourth meal: Ramen (190 calories. Fat 0.44 grams. Protein 5 grams)
½ cup veg-all (40 calories. Fat 0.00 grams Protein 1 gram)
½ cup cooked lentils (115 calories. Fat 0.4 grams. Protein 8.75 grams)
Grand total: 1,225 calories
Day 3Breakfast: Same old same old (180 calories)
Lunch: Lentils and rice (435 calories)
Dinner: 1 pack ramen (380 calories 7grams fat 10 grams protein)
½ can rotel (30 calories 0 fat less than 1 gram protein)
Total calories: 1025
Day 4Day 5
Monday, November 10, 2008
CHICKEN: Garlic w/White Wine Sauce
Here's the link for what I made tonight from Epicurious: Braised Chicken with Garlic & White Wine Sauce. I didn't have any tarragon or thyme so I substituted basil and oregano and I served it with Au Gratin potatoes. I also used chicken tenderloins as those were what I had on hand.
Friday, October 31, 2008
Crock Pot Cooking Index
Something my mother sent me via email. Thanks Mom!
Crock Pot - Beef
Crock Pot - Pork
Crock Pot - Poultry
Crock Pot - Fish & Seafood
Crock Pot - Soup, Stew & Chili
Crock Pot - Barbeque
Crock Pot - Side Dishes
Crock Pot - Dessert
Crock Pot - Miscellaneous
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