Mardi Gras in Saratoga!
This weekend Saratoga Springs is holding a Mardi Gras in its downtown area. There will be great music, a parade and lots of great food. Many participating restaurants, AND US!, will be serving their best tributes to the food of New Orleans. All “samples” will be $1 and there will be voting for your favorite dishes.
On Sunday we will be serving Creole Pecan Chicken with a Bourbon Cream and Dirty Rice at Rena’s Flowers on the corner of Beekman and Ash Streets which is right on the Parade route. Stop by and see us!
The event will support Saratoga County Economic Opportunity Council and Saratoga’s domestic sister city Waveland, Mississippi. Waveland was a town about the size and population of Ballston Spa, NY. After Hurricane Katrina, only 35 homes were left habitable. Coleman Ave, Waveland’s “Broadway” was reduced to a pile of rubble with nearly every business destroyed.
Read more information at www.saratogamardigras.org
Pesto from your herb garden
I did a cooking spot on WNYT today. I really tried to impress on everyone to “get out there and grow some herbs!”. I focused on Basil, Italian Parsley, Cilantro and Mint. And I made pesto!
These herbs are so easy to grow. They can be grown in a window sill or an herb garden and will flourish even if ignored. This is my kind of herb garden! My herb garden is not manicured but instead has a used look. If I need a garnishes, I simply snip off tips of this or that but if I need a lot of something I cut without abandon. But that’s what an herb garden is for….. so get out there and plant something!
The following link will take you to my recipes and my video for making three types of pesto and creating a couple of dishes with them. The Seared Scallops with the Mint Cilantro Pistachio Pesto is my favorite. What the video does NOT show (because I ran out of time. I keep telling them I need more time!!) is me adding a drizzle of chili oil and a squeeze of lime to the final dish. Yum.
Pesto from your herb garden
One of my favorite things to do is to make scones. Lately, I was fortunate enough to be able to do this with Sarah Le Duke, a producer and radio personality from WAMC in Albany. This is not only my local public radio station but also my favorite. They have a Culinary Corner they feature once a week or so and below you’ll find the link to the audio segment I did on the making of Classic Scones. You can practically smell the baking aromas wafting through the air.
I mention in the broadcast that this is a recipe that I’ve kept close for many years but I am finally sharing it. I use this recipe as a base for any sort of scone I might want to make. If I want a scone with dried fruits and fruit flavoring I will increase the sugar and glaze the tops. If I want to add shredded cheddar and chopped scallion I might add a touch of cayenne pepper.
The recipe as it stands here is perfect for a Sunday brunch served with fresh berries and clotted cream.
Enjoy and if you have any questions, just ask. Click the link below and then click on “Listen” under the Classic Scone recipe.
Classic Scones from Black Diamond Caterers
Winter is drawing to a close (I am hoping) but the nights are cold and sometimes the days are rainy. What could be better than baking for your family or friends. This is a video from the amazing French Pastry School in Chicago. It features one of their chefs making a lovely Gruyere Cheese Bread that would go great with your best chili or stew.
It’s simple, staight forward and forgiving. But I know it will be a huge success. This chef makes his recipe for multiple loaves but you can make only one or two. If you have any questions at all, just ask me. If you need a good baguette dough recipe, I can offer that as well.
On to the video…….
Gruyere Cheese Bread