Food, Photography and Bon Mots
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 Blackeyed Peas With Coconut Milk and Ethiopian spices. It’s spicy and delicious! You don’t want to…
This would be a delightful soup to serve on New Year’s Eve. It’s delicious. It’s beautiful. The Roquefort cheese and butter mixture stirred into the soup at the list minute adds a subtle and unexpected flavor that should wow your guests on that special…
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 a spectacular Blueberry Cornmeal Shortbread Tart . You can find the original recipe 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.
Christmas cookies! Who doesn’t love Christmas cookies? The New York Times is running its annual Christmas Cookie extravaganza and one of their star cooks, Yewande Komolafe, offered up these Lemon Butter Curls. They are wonderful–lemon wonderfulness to be precise along with a very crisp, short…
There is a surprise in every delicious bite of this unusual salad! The big surprise here is a big schmear of softened goat cheese and cream cheese hiding under this pretty pile of greens and golden beets. More good news! There can be a real…
Ah, Julia!
I had friends over for a party recently and decided to delve into Julia Child’s classic Mastering the Art of French Cooking for something special to bake. And there it was! Reine de Saba cake!
The cookbook is part of a two-volume masterpiece co-edited by Child, Louisette Bertholle and Simone Beck and first published in 1961. ( The Reine de Saba cake is in volume one.) The cookbooks are available in your local bookstore or on Amazon here.
Reine de Saba or Queen of Sheba cake is a wonder. It is exquisitely chocolatey, melt-in-your mouth moist and iced with an incredible buttery chocolate frosting. (I confess that I loved the frosting so much that I frosted my cake with a double batch.
My guests were wowed by Julia’s cake. You will be, too.
Here is the recipe as I prepared it in my kitchen.
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 recipes are for holiday dishes involving cranberries–one a home-made sauce and the other a squash side dish. You can…
It’s the season for gift giving. Here’s an idea: Gift a snacking cake. Your gift will be as unique as it will be delicious. This recipe is adapted from a recipe in Chetna Masan’s great cookbook, The Cardamom Trail. You can find the book at…
Lately, I’ve been craving a good burger.
So, I bought a package of Impossible Beef in the deli section of my local Trader Joe’s, gathered all the trimmings, and set about making some fresh hamburger buns rather than those sad buns you see in big bags at the grocery.
I used the Beautiful Burger Bun recipe from King Arthur Baking. You can find the original recipe here..
I adapted the recipe to my kitchen, making the dough through the first rise in my Zogirushi bread machine. You just put the ingredients in the Zogirushi pan (liquids first), select the dough setting (setting 11) and you are off. The machine does the mixing, kneading, and takes the dough through the first rise. I then took the dough out of the machine, shaped the buns, sprinkled a seed mix on top and let the buns do their second rise on my counter. Then I baked the buns for 18 minutes at 375 degrees F. They were/are beautiful.
I ended up with a really comforting meal. I have buns in the freezer for a burger or sandwich on another day.
Now I’m craving really crispy French fries to complement my next burger. Will a root beer float be next? Whoa!
There are lasagnas and then there is this beauty of a lasagna made with butternut squash. This is quite a different take on the usual bechamel rich lasagnas that are commonly served. No bechamel here. Instead, this lasagna is stuffed with thin slices of butternut…
