The South Shall Rise Again…….with a Pound Cake in Her hand! By Chiqui Collier
Just got to Raleigh this past Monday……stopped in a little city outside of Macon Georgia called Forsyth to spend a few days with my dear friend “Sister”.
Month: August 2014
Covey Rise Farms……..Husser, Louisiana
Not long ago, my sweet friend Anne Sharp, owner of Covey Rise Farms, gave me an assortment of some really beautiful vegetables, freshly picked that morning. I was to attend my nephew’s baby girl’s first birthday party and wanted to bring something special…..so this generous gift was perfect timing! In my bag I found: red and golden beets, some cherry tomatoes, and lots of colorful baby greens.
Teaching a cooking class…….it’s what I LOVE to do!! Louisiana Roux for Gumbo
Living in New Orleans is such a blessing…especially for someone who loves to cook and loves to eat!! We have the most incredible natural resources. Why, we can go into almost any local grocery store and get the freshest seafood, game, poultry, garden vegetables and herbs!!
My Eggplant Spaghetti Sauce: Every Italian girl’s Sunday Dinner
Morning project…Eggplant Spaghetti sauce. ..eggplants from my garden and so are the Rosemary, oregano., Basil and Bay leaves.
I planted an Eggplant plant for the first time ever this year. All I can say is, it has been mighty tasty for whatever bugs have been munching on it’s leaves!! I do however have a little crop…two small, but heavy eggplants that are about 6-inches long. That along with some fresh herbs: Basil, Oregano, Bay leaves and Rosemary will be” Dinner From The Garden” tonight.
CHIQUI’S EGGPLANT SPAGHETTI
2 medium eggplants, unpeeled and cut into 1-inch cubes
4 tablespoons olive oil
1 large Spanish onion, chopped
1 heaping tablespoons finely minced fresh garlic
1/2 teaspoon Lemon-Pepper
1 teaspoon Kosher salt
1 teaspoon chopped fresh Oregano*
1 teaspoon chopped fresh Rosemary leaves*
6 large Basil leaves, left whole*
1 fresh Bay Leaf
1/2 teaspoon sugar
2 cans (28 oz. each) whole Italian tomatoes, pureed in a blender
1 (28 oz.) can water
1 cup full-bodied red wine (I used half a bottle…more like 2 cups)
3 Tablespoons unsalted butter
In a large Dutch Oven, heat olive oil. Stir in cubed eggplant and cook 5 minutes to brown slightly. Stir in the chopped onion and garlic; cook 5 minutes more.
Add all remaining ingredients and lower heat to a simmer. Cook gently for about an hour or longer. Taste and correct seasoning.
Serve sauce over your favorite spaghetti or macaroni and top with freshly grated Romano or Parmesan Cheese.
A nice green salad and some crusty French or Italian bread and there is dinner!! Bon Appetit!!
*Dried herbs can replace the fresh with good results.
Aunt Julie’s Paella
Rich, Fragrant and an absolute Show Stopper that will thrill the taste buds, GUARANTEED! Tender pork, juicy chicken, yummy calamari, succulent jumbo shrimp surrounded by briny olives, tender vegetables and exotic Saffron……a real “Impress Your Friends” main course.
All this needs is a great Market Basket Tossed Green Salad with Grape Tomatoes, Cucumbers, and a Homemade Creole Vinaigrette. Add some crusty, hot French bread and a lovely bottle of wine…..Bon Appetit!
Aunt Julie’s Paella Page 18. Salad Dressing page 137. Sangria page 50.
Cookery N'Orleans Style 