Gourmet tips news

While looking through my recipe files, I ran across a dip I used to make all the time, Chickpea Salsa. My favorite part about this dip, other than how tasty it is of course; is that most of the ingredients are not the quickly perishable type, so at any given moment I am likely to have them in my pantry. Yesterday afternoon presented the perfect opportunity when one of my friends dropped over for a glass of wine. I made the dip, which took very little time, then we ate it all (yes all of it!) with some warm pita bread while we drank a nice bottle of petit shiraz . I guess you can call it a very nice late afternoon snack! This is a great dip to make ahead, the flavors tend to come together once it sits for a while. Best served at room temperature, both with pita or a nice sliced baguette. Chickpea Salsa 2 1/2 cup canned chickpeas (also known as Garbanzo beans), rinsed and drained 1/2 teaspoon salt 1 1/2 teaspoons cumin 1 clove garlic 2 Tablespoons extra-virgin olive oil 1 teaspoon red ...

About eight years ago my best friend moved away, we were both heart-broken. She lived here in Louisiana a few years while her husband was in graduate school and we probably spent more time together than apart! We still talk every day--at least twice a day, she's one of a kind. Having a great deal in common, we of course share our excitement for food. This is her pancake recipe and truly, they are the best pancakes I have ever had. Her favorite breakfast place in Houston gave her the recipe and if for no other reason...I'm glad she lived there long enough to get it! Notes: These pancakes freeze well, lay waxed or parchment paper between them, let them cool, put in a plastic bag and freeze. They come in really handy during the weekdays when time runs short for breakfast and I still have to feed a very hungry Jack! (my five year old). Jack likes them with Orange blossom honey and I like them with a really good Maple syrup. You can also make them into Blueberry pancakes by adding ...

During the week for a variety of reasons, which you don't really want to know, (I would not want to bore you) I am sometimes short on time and 6 o'clock is here before I can blink twice and click my ruby red shoes home. This is a great dish to put together in a flash- the best part is...it wont taste like you put it together in a flash! One very important note though, it will only be as good as what you put in it; the wine, the cheese, the olives, the pasta, and most of all-- the tomatoes. I live in the south, so for me good fresh home-grown tomatoes are available almost year round...after all, I should get some perk for living in 100% humidity! In the event good tomatoes are scarce, a 14 oz. can of San Marzano tomatoes (whole, then roughly chopped) will work well. Notes : I have never found Cerignola Olives which are already pitted, but because they are so large I just slice the meat off the pit with a paring knife. (Cerignolas are my favorite olive, but any good quality bl...

Here is a little confession...I love bread! That whole no carb diet thing is something I could never ever do. I don't even pretend to understand how or why people do it, it's just not in my nature. Surely there is something else that could be given up for the sake of staying trim. Liver would be a perfect example, no one would miss it. For me my carb intake is usually very well fulfilled by a great loaf of French bread and a nice slab of cold butter laced with Sal de Mer. Then there is the whole bread and cheese combination-- which I could go on and on about as well, but for today I'll spare you. So, this is my bite size answer to a little bread and cheese...carbs in moderation! Notes: You can use any combination of cheese you like, the traditional is Gruyere (Swiss), I also like to make them with goat cheese Gouda. Check your oven for temperature, if the oven is too hot they will not puff properly and all the butter will leak out,(this I unfortunately know from experience...

Back in my gourmet food shop and gift basket company days I used to sell Prairie Thyme's Roasted Tomato Chutney. When I phased the fancy foods out- I needed more space for the things that actually made real money- like tables, I never stopped ordering it. My shop was the only one in town that carried it and surely I could not live without it. I use it in many different ways, over a log of goat cheese, mixed into home-made mayonnaise, it makes a great spread for sandwiches. I glaze chicken with it,top fish with it, dip french fries into it, and also I have to admit...eat it straight out of the jar with a spoon! Needless to say, I love the chutney, it is blissfully good. So, I felt compelled to share, I hope you can find it where you live, you will not be disappointed ! The company's website is http://www.prairiethyme.com/

While trying to decide what to post next, my friend Laura actually requested a vinaigrette recipe to complement the crab cakes. So I decided to give her a simple recipe that doesn't call for too many special ingredients she may not readily have. Which makes me wonder what she actually does have in her pantry...as a law student who is learning to cook I doubt it's too diverse, but this should fit the bill. A few notes-- use fresh lime juice, bottled lime juice is always a no no(there is only one exception for me and that's a whole other subject). I use French Sal de mer which can be purchased at Williams Sonoma, It's moister and tastes much much better than either regular table salt or Kosher salt. The chili powder blend I use comes from Dean and Deluca, I purchase it two tins at a time since I have to go through the trouble of ordering it by post. Capers- I could write a whole post just on those, but I will refrain and tell you 2 important things, the smaller the better...

On a fairly regular basis people call the restaurant to get this recipe...I have never given it out. (after all, it is my livelihood) But today, I am feeling rather generous, so here it is. These are pretty tasty little gems, the perfect amount of dessert, a good ratio of icing to cake, and most of all, not too coingly sweet. While I am a big fan of sweets, (that being quite an understatement) it is my opinion they should be well balanced, not too sweet, not dry, not too moist, and not too rich. (I like to be able to finish my dessert) A small side note: As I proof the previous paragraph, I am becoming keenly aware of how many 'food rules' I actually have. (hmm...self-discovery) This is something I have long denied and as a result have had many discussions about. So...all right, I admit it- I have a plethora of food rules. The difference now is- I am proud of it! OK, so back to the cupcakes. When making the icing make sure the cream cheese and butter are soft and at room temp...

Since crab meat is my favorite food I thought it deserved the first post. I must also clarify...not just any crab meat will do, only fresh blue crab and then only jumbo lump- absolutely heavenly in the crab cake recipe which follows. This recipe serves as a great starter for dinner although for me, a crab cake on its own over some spring greens tossed in a vinaigrette is dinner. A few notes, when picking the crab meat for shells, just barely squeeze it, if there's a shell gently take it out. Try not to separate the lumps too much, otherwise you will end up with what looks like claw meat...and we wouldn't want that! These are great served warm or at room temperature, topping them with simple Hollandaise sauce finishes them off delightfully. In the event you have leftovers save them for the next morning, warm in the oven, top with a poached egg and Hollandaise for a spin on Eggs Benedict which is almost too sinful to eat! Crab Cake Recipe 1 lb. fresh jumbo lump crab meat, picked...

I know it's hard to tell, but I have been working on the blog. I have a couple of posts ready to go, but my sweet friend-- the photographer has been feeling sort of ick...so we wait. On the bright side though, she solved my header problem and now I have a nice new photo. I can't wait 'til later this week and we take some photos of some new recipes...I have a lot of cooking to do! Until then, this is her blog: jaymeaustinphotography.blogspot.com October 14, 2007 All right, I am finally on my way. Yesterday Jayme (the photographer) and Ruby (her angelic baby girl) came over to the restaurant and shot some great photos. The first is the crab cake recipe, which I posted last night. Once it was up though...I really didn't like how everything looked, something was off. So, the header photo came down and the crab cake remained, all of it together was a little busy for my taste. Back to work on the header, which to be honest I sort of suspected, but because I liked it so much I...