This classic, southern favorite is welcome at any gathering. I love to serve these as an appetizer for a picnic lunch or make a plate to take for a covered dish. Plan ahead for easy-to-peel eggs. The fresher they are, the more challenging it is to remove the shell. For best results, use eggs that are at least a week old. I also like to poke a tiny hole (with a thumbtack) on ...
Appetizers and Dips
Kale Hummus
On Saturday, March 20, at 10am I will be at the Tallahassee Farmer's Market to answer questions, provide samples, and demonstrate how to use fresh kale (which is now in season). Please join me at the market where you can find fresh, local, seasonal options. You can also try making this easy hummus at home - a great way to use all of your kale (even the stems!). The kale I'm ...
Fried Flowers
I remember the first time I had a caper. It was a very long time ago and with the logic of a child, since it reminded me of a peppercorn, I fully expected to find a similar, spicy flavor. Instead I was greeted with the salty-sour flavor of brine, a relief in comparison to my fear of spicy food at the time. I now know that this flavor was due to the fact that the capers were ...
Remoulade Dressing
Thousand Island, period. That was the dressing of choice according to the ruler of the roost in my childhood home. Fortunately, we technically did have other options but I learned quickly that if there is a "type" of dressing that the men in the South seemed fond of, the odds were that it would be Thousand Island. This is ironic given the supposed Canadian origin of Thousand ...
Oysters and Pearls
Oysters are fascinating. As Jonathan Swift is credited with stating, "It is a bold man that first ate an oyster". I recently had the privilege of learning a little more about these bivalves as I spent a day with Deborah Keller, also known as OysterMom, on her oyster beds in Oyster Bay near Shell Point, FL. Our mutual friend Quincie Hamby had brought us together to plan a ...
