Archives for June, 2010
My grandfather ate rice for breakfast nearly every day. Cooking the rice in milk gives it the texture of a creamy porridge.
Yield: 4 servings
2 cups whole milk
1/2 teaspoon salt
2 tablespoon butter
1 cup rice
In a 2-quart saucepan with a tight fiitting lid, combine milk, butter, salt and rice; stir once with a fork and bring to [...]
There are few things that can brighten up a dreary winter’s day better than pickled blackberries. They are an addictive combination of tart and sweet, and are traditionally served over ice cream or pound cake. This recipe is based on several from the late 1800s and early 1900s.
A classic New Orleans cocktail made with gin, cream and lemon juice.
Recipe for Southern fried catfish, a popular Soul Food recipe from the North Carolina Piedmont
Shrimp Remoulade is one of the classic dishes of New Orleans; boiled shrimp served cold over salad greens with a spicy mayonnaise dressing.
1 cup water
1 cup sugar
Juice of 4 to 6 lemons
1 cup fresh strawberries
In a 1-quart saucepan over medium heat, add sugar to the water and cook, stirring occasionally, until sugar dissolves and mixture thickens slightly.
Using a juicer, extract one cup of juice from the lemons. Place the strawberries in a blender or food [...]
Cajun, Soul Food and Lowcountry Recipes
