Do you love culinary history like I do?

HELLO, LOYAL FOLLOWERS!


It has been a minute since I posted a recipe……..

But good news! I have been hard at work getting my new book ready.


I present to you all, “A CULINARY HISTORY OF THE CHESAPEAKE: Four Centuries of Food and Recipes“.



What is the book about?

The four hundred years since colonization have brought European, African and Asian techniques, ingredients and tastes to the Chesapeake Bay. European colonists and Africans both enslaved and free were influenced by indigenous ingredients and Native American cooking and created uniquely New World foods. The nineteenth century saw the development of industries based on the bounty of the Bay and the rising popularity of oysters, blue crab and turtle soup throughout the greater Mid-Atlantic. Waves of immigrants brought their own cuisines to the mix, and colcannon, brisket, sauerkraut and fish peppers are now found on Chesapeake tables. Local author, scientist and blogger Tangie Holifield weaves together the unique food traditions of the Bay, telling the stories of each culture that has contributed to its bounty.



The book is now available for pre-order at www.amazon.com.

Get your copy today!


Blue Cheese-Buttered Sirloin with Haricots Verts and Roasted Fingerling Potatoes


Who wouldn’t want a juicy steak topped with butter… a blue cheese compound butter no less! Compound butters are flavorful dish enhancers made from mixing different ingredients into a butter base. Blue cheese lends its deliciously distinctive aroma and flavor to this compound butter, and green onion punches it up another notch. Tip: Line ’em up! The best way to remove the ends of green beans is to line them up evenly, then remove them with one cut.

Adapted From
Chef Justin Paruszkiewicz
Home Chef
March 2021

Serves 2

Ingredients
5 teaspoons olive oil, divided
Salt, to taste
Ground black pepper, to taste
1 pound fingerling potatoes
2- 3 tablespoons Blue Cheese Crumbles
1-2 tablespoons unsalted butter, softened
2 scallions, thinly sliced
2 garlic  cloves, minced
Two Sirloin Steaks, 6 ounces each
1/2 pound green beans, ends trimmed
1/4 cup water

Directions:
Preheat the over to 400°F.

Line a baking sheet with parchment paper. Set aside.

Halve potatoes lengthwise. Place potatoes on prepared baking sheet and toss with olive oil, about 1/2 teaspoon salt, and a pinch of pepper. Massage oil and seasoning into potatoes. Spread into a single layer and roast in hot oven until golden brown and fork-tender, 18-20 minutes. While potatoes roast, make blue cheese butter.

In a mixing bowl, combine softened butter, blue cheese (to taste), half the garlic (use less if desired; reserve remaining for green beans), half the scallions (reserve remaining for garnish), and a pinch of pepper. Form mixture into two equally-sized mounds and place on a plate. Refrigerate until ready to use.

Pat steaks dry, and season both sides with a pinch of salt and pepper. Place a medium non-stick skillet over medium heat and add 1 teaspoons olive oil. Add steaks to hot pan and cook until steaks are browned and reach a minimum internal temperature of 145 °F, 5-7 minutes per side. Remove steaks to a plate and tent with foil. Rest at least 5 minutes. Wipe pan clean and reserve.

Return skillet used to cook steaks to medium-high heat and add 2 teaspoons olive oil. Add remaining garlic to hot skillet and cook until fragrant, 30-45 seconds. Add green beans and water. Cover, and stir occasionally until beans are bright green and water has mostly evaporated, 6-8 minutes. If green beans need more time, add 2 tablespoons water and stir occasionally, 1-3 minutes. Remove from burner and season with salt and pepper to taste

To serve, place the steak on the plate, topping steaks with blue cheese butter. Garnish dish with remaining green onions. Add green beans and fingerling potatoes on the side.

Bon appétit!

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Fantastic French Toast

French Toasts made with LA BOULANGERIE Super Flakey Croissant Toast and Fresh Raspberries.

I think I am in love!

I found the perfect bread to make French Toast  and itis  LA BOULANGERIE Super Flakey Croissant Toast!

World Wide, the Croissant is everyone’s favorite pastry, but now in a mouth-watering loaf-style toast. I discovered this wonder bread while stocking my kitchen box from Imperfect Foods. With a glossy crust and a soft buttery inside, it looks almost too good to eat. Almost. A simple addition to any breakfast or lunch, enjoy it fresh with butter and jam, toasted and topped with avocado, or go crazy and make French toast, like I did in the recipe below. With top-quality, non-GMO ingredients and cage-free eggs, this toast tastes like it is just fresh out of a Parisien bakery. Who says you cannot travel from your kitchen! 

And even if you cannot find LA BOULANGERIE Super Flakey Croissant Toast in your area, any thick sliced,  brioche, challah,  Italian,  or plain white sandwich bread will work as well.

Serves  4 to 6

Ingredients:
8 slices (1-inch thick) brioche, Italian,  or plain white sandwich bread
1 cup whole milk
1 cup heavy cream
1/2 cup sugar
3 eggs
1/2 teaspoon ground cinnamon
1/4 teaspoon vanilla extract

6-8 tablespoons unsalted butter
confectioners’ sugar, for dusting
seasonal fresh fruit, for garnish
warm maple syrup,for serving

Directions:
Preheat the oven to 170º F.

Line a baking sheet with parchment paper and set aside.

In a large bowl, whisk together the milk, cream, sugar and cinnamon; and then whisk in the eggs and vanilla. Pour the egg batter into a shallow 9 x 13-inch baking dish. Add the bread and allow the bread to soak for 5 minutes.

Melt 2 tablespoons of butter in a cast iron skillet of medium heat. Add the soaked bread to skillet, two pieces at at time, and fry until golden brown on both sides. Placed the toast on a baking sheet and place it in oven to keep warm. Repeat the process with remaining slices of bread.

Transfer the toast of a platter. Dust with confectioners’ sugar and garnish with seasonal fresh fruit. Serve family style with maple syrup, if desired.

Voila, easy French toast.

Hello Friends!

All photographs and content, excepted where noted, are copyright protected. Please do not use these photos without prior written permission. If you wish to republish this photograph and all other contents, then we kindly ask that you link back to this site. We are eternally grateful and we appreciate your support of this blog.

Thank you!