Food, Photography and Bons Mots
It’s ugly. There. I said it. This Artichoke and Mushroom Soup is not going to win any beauty prizes. It is sort of a drab grey brown. That said, looks aren’t everything. This creamy soup is delicious! My suggestion is to serve this soup on…
I’m always looking for bean recipes. Always. Recently, I saw recipes for Charro Beans (Mexican Cowboy Beans) posted on the Internet. They all had bacon as an ingredient. I decided to experiment with the recipe. I ended up with three variations on the original recipe.…
Every month Blue Cayenne features recipes from our archive of more than four hundred recipes. These recipes are our “Oldies But Goodies.” Today’s Oldie But Goodie recipe is for the classic Pimento Cheese Sandwiches. You’ll find it here.
You don’t want to miss this great recipe…again.
Want to dive deeper into our recipe archive? Just click one of the categories at the top of this page or use the category search drop down menu on the right side of this page.
And…here is a link to Blue Cayenne’s main page: Blue Cayenne.. If you are in the mood to cook (or eat!), we hope you will take a moment to look at the many excellent recipes we have featured.
This Corn Custard is a wonderful way to showcase fresh-off-the-cobb white corn. The fresh taste of the corn really shines through in this dish. I served this pudding as part of a Mexican-themed menu at a recent party and it got high praise from all…
Like that proverbial little black dress, it’s important to have a collection of delicious salad dressings at the ready. You never know. This Chipotle Honey Vinaigrette is a great candidate for your salad dressing repertoire. It’s mildly spicy, mildly sweet and mildly tangy. In other…
It was a party in a dessert bowl.
We were celebrating the happy birthday of my neighbor and good friend Sarah, and I needed a light dessert to follow an ambitious Mexican menu.
Sarah loves everything lemon, so I prepared this Melissa Clark (New York Times) recipe for a No-Bake Lemon Custard with Strawberries.
It was an amazing dessert with all the perfect custard notes and a pitch-perfect lemon flavor. The macerated strawberries made for a beautiful presentation and a counter flavor to the lemon. (In the interest of fully-vetting this recipe, I’ve since enjoyed the custard with blueberries and raspberries and with a mixture of berries. Those berries are a wonderful complement to the lemony custard, too.)
Here is the recipe. You can find the original recipe on the New York Times recipe site here.
Interestingly, this is a custard made without rennet or gelatin. When you add the lemon juice to the cream and let the mixture chill, the magic happens and the custard sets.
Here’s the recipe as I prepared it in my kitchen.
I’ve eaten samosas all over the world. In my experience, the best ones were in Hyderabad, India, and in Colombo, Sri Lanka, but there were close competitors served from a street food stand in Nairobi, Kenya, and at Udipi Palace, a small Indian restaurant in…
Simple. Simple. Simple. Declicious. Delicious. Delicious. These Prunes in Armagnac are absolutely wonderful–a delightful indulgence at the end of a patience-straining month. This is a David Lebovitz recipe from his book Drinking French. The book is available through your local bookstore or on Amazon here. The…
Every month Blue Cayenne features recipes from our archive of more than four hundred recipes. These recipes are our “Oldies But Goodies.” Today’s Oldie But Goodie recipe is for Confit Tandoori Chickpeas. You’ll find it here.
You don’t want to miss this great recipe…again.
Want to dive deeper into our recipe archive? Just click one of the categories at the top of this page or use the category search drop down menu on the right side of this page.
And…here is a link to Blue Cayenne’s main page: Blue Cayenne.. If you are in the mood to cook (or eat!), we hope you will take a moment to look at the many excellent recipes we have featured.
So many interesting holidays. So little time. Nowruz, the Persian New Year, was celebrated on March 21, the Spring Equinox. With spring just “springing” here in Southern California, this is a belated nod to that celebration. Nowruz has been celebrated for more than 3000 years.…
