Gourmet tips news

I love cheese, and it all starts there. Ricotta is one of my favorites, it's so versatile and when you make it at home it is absolutely divine. I particularly like serving it with with peaches, berries or tomatoes.  I made grilled peaches with a honey glaze and lemon-thyme for the food truck and they flew out the window.  The food truck has been such a great adventure, I am having so much fun creating menus with what is in season and fresh every day.  I don't think I've repeated myself yet, there's just so much I want to make and this is giving me the opportunity to do so.  It is certainly a lot more work than setting a menu and repeating it, and I'm sure more cost effective too.  But that's not what this is about for me right now.  I am reveling in having to be creative enough to come up with three inventive quality menus every week.  I guess at some point I'll have to pick my favorites and go with those, but it seems that by the time that happens, it...

It's fig season in Louisiana, they start coming in around the beginning of July.  I usually have enough to harvest for about a month and it never seems quite long enough. I took advantage of the bounty and made these little fig happies for the food truck last week.   Oh yes, new project...In a collaboration with another restaurant owner, we opened a food truck called PRONTO.  The truck is parked in front of my shop, I open it as often as I can and let people know by posting the menu on Instagram and Facebook, (@gourmetgirls).  I'm doing most of the cooking so things have been have been extra hectic, but have gone remarkably well.  It's amazing how many familiar faces I've seen from my days at The Silver Spoon.  People have come out of the woodwork, it's been so nice to see so many loyal customers,  I feel really blessed.  The truck has proven to be a lot of fun, I've sold out every day so far which is extremely rewarding since I feel like I'm fill...