You have no idea how hard it was when visiting Austria a few years ago when I attempted to explain how to make a simple grilled cheese sandwich to a local chef. It was a seriously foreign concept to them. They didn't have a clue. Lots of delicious local cheeses yet no Austrian version of a grilled cheese sandwich! Imagine that.
This Louisiana version comes from executive chef Carl Schaubhut of Café Adelaide in New Orleans. Of course, as seafood, this rich sandwich is considered Lenten season friendly. Serve by pairing it with the shrimp-tomato bisque soup. Here in Louisiana we always look for an excuse to enjoy our bountiful seafood so why not go meat free on Fridays even when it isn't Lent? (You know, that special time that arrives after Mardi Gras and before Easter.) Our restaurants enjoy creating Lenten season menus, always topping themselves from the year previous!...
Remember Mother's Day - Check out who is top cat in this family tree: Mom! VisitDenny Lyon Gifts @ CafePress.com - see what's new!
* * * Support Warriors Pearl Foundation - contributing to fund efforts to help homeless female military veterans come home. VisitDenny Lyon Gifts @ CafePress.com - see what's new!
* * * Support Warriors Pearl Foundation - contributing to fund efforts to help homeless female military veterans come home. Visit Denny Lyon Gifts @ CafePress.com - see what's new!
Check out the fun facts posted about Easter on my blogs from traditions, origins of the holiday, a photography post of awesome sunrises by many good photographers, a funny Easter Bunny Rap music video, recipes and Spring renewal Easter poems.
Espresso Chocolate Chip Cookies (Photo credit: MomPOM/Jenn)
From Denny: Raise your hand if you love the combination of coffee, chocolate and cinnamon. Yeah, I thought so; me too.
This easy recipe is from Chef Chloe Coscarelli, a winner of the Food Network's "Cupcake Wars."
Another version of chocolate cheesecake - Image via flickr
From Denny: Looking for an easy to make chocolate cheesecake? Chef Sara Moulton is always coming up with great ideas that are simple to make.
Usually, we serve cheesecake chilled. Have you ever thought of eating your cheesecake while still warm from the oven? Sara likes this recipe to enjoy that warm creamy chocolate delight.
Sara bakes these chocolate cheesecakes in small ramekins. She didn't offer up a photo but check out the awesome one I found of another version of chocolate cheesecake at flickr, decked out in blackberries.
From Denny: Everyone who enjoys a chocolate tart every time they can, raise their hands. Yeah, I thought so - sisters of the soul. I sure order it from the La Madeleine restaurant or other local bakery whenever it shows up in the display case. It's like a little piece of heaven in one tiny spot - a rich little chocolate pudding, a dollop of cream and some pie crust, simply divine.
This is a New York chef recipe from the famous restaurant Aureole. Chef Christopher Lee uses Sicilian sea salt to enhance the sweet creamy richness of the indulgent chocolate dessert.
He also includes the unlikely addition of the chocolate malt Ovaltine to the bittersweet baking chocolate.
Unusual 2 Tasty: Chocolate Pudding In The Raw: From Denny: There are devoted fans of the raw food diet. While not everyone can partake of this lifestyle there are many recipes anyone can enjoy. This Raw Chocolate Pudding is one of them - and so easy and quick to make!
Who doesn't love the taste pairing of chocolate and coconut? An added bonus is that in place of refined sugar the recipe uses agave nectar which is far superior on the glucose meter for diabetes and others sensitive to sugar.
The raw food diet, and this very simple and quick version of chocolate pudding, may seem unusual but it sure is tasty!
Comfort Food From Louisiana: Simple Appetizer From Chef Poppy Tooker: Andouille in Creole Mustard Cream Sauce: "From Denny: New Orleans food is known for its great tasting creative comfort food. It's also loaded with calories, usually from the sauces. This delectable appetizer qualifies for the High Calorie Club. But that's the beauty of Louisiana food as you can often choose to serve it in smaller portions to help reduce the calorie load while still enjoying great flavor!
Chef Poppy Tooker did just that. She sauced the andouille slices in heavy cream flavored with Creole mustard. If you can't find andouille sausage or Creole mustard in your area just substitute with your favorite sausage and a great deli mustard of full flavor."
Dennys Food and Recipes: From Chef Mario Batali: Grilled Easter Lamb, Pasta, Cheese Dishes: "From Denny: Chef Mario Batali is rolling out a simple easy to do Easter dinner. He is also rolling out a new TV show in September of this year where he and a few friends discuss food and pop culture. It sounded like the name of this new show is 'The Chew.' If it's as good as his serial food show he and Mark Bittman and Gwyneth Paltrow did on Spain it should be a joy to watch - and learn.
On the Good Morning America set Chef Batali treated us to an Italian style Easter meal where the Italians love to celebrate the food of the season. If you enjoy potatoes as much as cheesy pasta, then his Pastiera dish is for you. Even vegetarians can enjoy this meal for the side dishes with cheese and eggs.
As usual Chef Mario has everything simplified so you can enjoy your holiday. Take a look at this wonderful grilled lamb dish.
Recipes Featured:
Butterflied Leg of Lamb with Garlic, Rosemary and Mint
Agnolotti Alla Primavera
Asparagus Milanese
Pastiera"
Comfort Food From Louisiana: Chef Emeril Lagasse Bakers Dozen: 5 Shrimp and 8 More Recipes - I own a number of his cookbooks and enjoy every one of them. He really understands when people are pressed for time to produce a good meal but don't want to skimp on freshness or full flavor. Emeril always hits the right note, especially with his famous Emeril's Essence, with his recipe provided here too.
From Denny: Well, here I am, still churning out the Valentines Day posts. :) Color me into The Fun Corner for the rest of the week as I sift through network videos to find the goodies for us.
What is it about pasta that we women just love? It seems the perfect comfort food any time of the year and fits well into the Valentine's Day meal. This year a lot of chefs agreed with us because everywhere I turn for romantic meals they are often a pasta.
Chef Eric Lee creates a real beauty of a meal with sweet crab and savory Parmesan cheese over bucatini pasta. Chef Lee is the executive chef at the Simi Winery in Sonoma Country, California, where his job is to create awesome food to showcase the wine. What a great gig!
"I'm not the star," Lee says. "My job is to make wine the star. But I love to be able to pair food and wine ... and make both better." Chef Lee likes to create harmony between the salt and acid, bitter and sweet flavors in food so the wine will feature as that shining star.
He pairs chardonnay with this meal as a way to play up the acidity of the wine.
Here's his Dungeness crab bucatini carbonara recipe:
1 clove garlic, sliced
1 tablespoon extra virgin olive oil
2 ounces pancetta or bacon, chopped
2 tablespoons Simi Sonoma County Chardonnay
1 large egg
1/4 cup freshly grated Parmigiano-Reggiano cheese
Pinch kosher salt and freshly ground black pepper
1 tablespoon chopped Italian flat parsley
4 ounces fresh cooked Dungeness crab meat or canned lump Blue crab meat
1/2 pound bucatini pasta or spaghetti
Preparation:
Bring a large pot of salted water to a rolling boil.
In a large sauté pan, heat the garlic slices and olive oil over medium heat. When the garlic is golden brown, remove the garlic slices and add the chopped pancetta. Cook until the pancetta is lightly crisp. Add the chardonnay and turn off the heat. Set aside.
Whisk the egg, cheese, salt, pepper and parsley together in a large bowl. Add the contents of the pan containing the pancetta and wine. Add the crab meat.
Cook pasta to al dente. Drain and immediately place the hot pasta into the bowl containing the egg, cheese, pancetta, wine and crab. Toss quickly and thoroughly to assure all noodles are coated and the ingredients are well combined. Season to taste and serve immediately.
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