Hands-on cooking class

Imagine the fun of a hands on cooking class.

Additionally we do corporate and group events!


Delight Me

Asparagus, Crawfish Remoulade, Beet and Avocado Salad

Asparagus, Crawfish Remoulade, Beet and Avocado Salad


 Recipe Developer - a skill added to my Resume

I was recently inspired by Em-i-lis, a fellow, food blogger, who posted about a meal she enjoyed at La Petite Grocery in New Orleans. Her picture of the crawfish salad in a horseradish dressing with beets and garnished with shaved asparagus caught my attention and ideas started racing through the right side of my brain.

After some musing, I connected the ideas swirling through my mind with some dependable recipes and composed a scrumptious and gorgeous salad.

I researched what it meant to be a recipe developer. The description ranged from menu planner, what’s for supper or cafeteria cook, I could pull that job off for a day, also an experienced cook, if you have ever taken one of my cooking classes you could vouch for me. Recipe Developer will be tacked on to my resume.

So, after a burst of creativity, It is with great pleasure that I share with you my Crawfish Remoulade , Asparagus, Beet and Avocado Salad recipe. I cherish this remoulade recipe because it was my Daddy’s and he made a spectacular white remoulade; I have never cared for the red version, which means you add ketchup and paprika “to desired color” as the recipe reads. Until recently,  I didn’t own a copy of Daddy’s recipe but, remembered my friend Pam telling me she did. I called her , and she sent me a picture of it, hand written in his architectural style print. As I scrolled through the ingredients, making my grocery list, I smiled.

Asparagus , Crawfish Remoulade, Beet and Avocado Salad



The recipe in Daddy's hand writing


Candied Kumquats, Meyer Lemon & Grated Ginger

Candied Kumquats and Meyer Lemon Recipe

From simply recipes, These delicious sweet and tart fruits can be used in salads , cheese boards, serve along side grilled meats. They are beautiful used as a garnish.


4 cups of roughly chopped kumquats (roughly 1-1½ lbs.) or/and Meyer Lemons

1 cup of water

2 cups of sugar


1 With a pairing knife roughly chop the kumquats. Discard any seeds you can that are easy to get too, but they're edible so don't fret if some get chopped up or stay in the fruit. Feel free to leave any small kumquats whole.

For the lemons, slice lengthwise into quarters and then slice thinly across.

2 Heat the water and sugar over high heat until it comes to a boil. Simmer for 4 minutes. Add the kumquats and lemons and let simmer for 10 minutes.

3 Drain the fruit through a sieve set over a bowl. Return the syrup to the pan and simmer for 5 minutes to reduce the syrup. Combine the kumquats and 1/4 cup of the syrup together.


An Easter Strawberry Pie with Killer Crust

 An Easter Strawberry Pie with Killer Crust

This Strawberry Pie should adorn your Easter menu, the technique for the crust makes it so buttery an flaky,the pastry cream is decadent and rich flecked with real vanilla beans and our luscious Louisiana Strawberries gushing with ripe juices. I have combined my favorite recipes for each part of this pie and put them together. That’s what I do, mingle recipes into a new one. Joanne chang makes this crust for her quiches in Fine Cooking Magazine this month, she also makes this pastry cream to stuff into her doughnuts, my friend Fahy and great cook uses this strawberry filling for her Strawberry pie.


This Strawberry Pie should adorn your Easter menu, the tecnique for the crust makes it so buttery an flaky,the pastry cream is decadent and rich flecked with real vanilla beans and our luscious Louisiana Strawberries gushing with ripe juices. I have combined my favorite recipes for each part of this pie and put them together. That’s what I do, mingle recipes into a new one. Joanne chang makes this crust for her quiches in Fine Cooking Magazine this month, she also makes this pastry cream to stuff into her doughnuts, my friend Fahy and great cook uses this strawberry filling for her Strawberry pie.


Combine cold butter into flour just until combined

Using the heal of your hand smear the dough away from you,this is the tecnique that makes the dough flaky

Pre-bake pie shell begor filling with pastry cream

Rich, luscious pastry cream, the filling for the Pie

Big, juicy Louisiana strawberries are left whole to put on top of the pastry cream

Strawberry Filling:

To follow step by step instructions click Delighful Palate Recipe's

2 –one pound containers of whole fresh strawberries, top trimmed off

¾ cup water

¾ cup sugar

1 tablespoon cornstarch

1 teaspoon lemon juice

Chop enough berries to make I cup, leave the rest whole. In a sauce pan place chopped strawberries water and sugar and bring to a simmer. Dissolve cornstarch in 1 tablespoon of cold water and stir until cornstarch dissolves add to the simmering strawberries and continue to cook until the sauce thickens up.

Let cool.  

For the crust

4-1/2 oz. (1 cup) unbleached all-purpose flour

2 tsp. granulated sugar

1/2 tsp. kosher salt

4-1/2 oz. (9 Tbs.) cold unsalted butter, cut into 9 pieces

1 large egg yolk

2 Tbs. cold whole or 2% milk

Make and blind bake the crust

In a stand mixer fitted with the paddle attachment, combine the flour, sugar, and salt. Add the butter and mix on low speed until the flour is no longer bright white, the dough holds together when you press a clump with your fingers, and there are still flakes of  butter the size of pecan halves throughout, about 1 minute. (Alternatively, use a pastry cutter or your fingers to work the butter into the dry ingredients until there are pea-size pieces of butter throughout.)

In a small bowl, whisk the yolk and milk, then add it all at once to the flour mixture. Mix on low speed (or with a fork) until the dough barely comes together, 15 to 30 seconds in the mixer, longer by hand. The dough will look shaggy at this point.

Turn the dough out onto a clean work surface and gather it into a mound. Starting at the top of the mound and using the heel of your hand, smear a section of the dough away from you, sliding it down the side and along the work surface until most of the butter pieces are smeared into the dough. Repeat with the remaining dough in sections.

With a bench knife, gather the dough together, flatten it into a disk about 1 inch thick, and wrap it in plastic. Refrigerate for at least 1 hour.

On a well-floured work surface, using a floured rolling pin, roll out the dough into a 12-inch-wide, 1/8-inch-thick circle. Roll the dough around the rolling pin and unroll it over a 9- to 10-inch quiche dish, or a 9- to 9-1/2-inch pie plate. Without stretching it, press the dough gently into the bottom and sides of the dish. Use scissors or a paring knife to trim

the dough, leaving a 3/4-inch overhang. Using a pie plate, fold the overhang under itself and flatten it slightly to completely cover the rim of the pie plate. Crimp decoratively.

Refrigerate for at least 1 hour to allow the dough to relax before baking.

Position a rack in the center of the oven, put a large rimmed baking sheet on it, and heat the oven to 350°F.

Crumple a 12-inch square of parchment, flatten it, then line the crust with it. Fill the crust to the top with dried beans, gently pressing them against the sides. Bake on the hot baking sheet until the edge is a deep golden-brown and the bottom no longer looks raw (carefully pull back the parchment to check; if using a glass pie plate, you can see if the underside is golden), 40 to 45 minutes; protect the edge with a pie shield or ring of foil if it’s getting too dark. Remove the parchment and beans (and pie shield if necessary) and cool on a rack to room temperature, about 30 minutes. 

Pastry Cream

Makes 2 cup 

1 ½ cups of milk

1/2 cup sugar

1/4 cup cake flour

1/2 teaspoon coarse salt

4 large egg yolks

1 teaspoon pure vanilla extract


In a medium saucepan, heat milk over medium-high heat until bubbles just start to form around the edges but milk is not yet boiling. Meanwhile, in a small bowl, stir together sugar, flour, and salt. In a medium bowl, whisk together egg yolks until well combined; slowly whisk in flour mixture until thick and pasty.

Remove milk from heat and slowly add to egg mixture, whisking constantly. Transfer egg mixture to saucepan and place over medium heat, whisking constantly until mixture thickens and comes to a boil, about 3 minutes. Boil, whisking, for 10 seconds, and immediately remove from heat.

Pour mixture through a fine mesh sieve set over a small heatproof bowl; stir in vanilla. Cover with plastic wrap, pressing down on the surface to prevent a skin from forming. Refrigerate until chilled, at least 4 hours and up to 3 days.


To assemble pie

Place the 2 cups of  the pastry cream in the bottom of the pie crust . Place the whole berries standing them up over the pastry cream and pour strawberry glaze over all.

Keep refrigerated.



A Washington D.C. Blogger shares her recipe for how she is using Delightful Palate From Em-l-lis

Shaved Fennel and Watermelon Radish Salad with Chevre, Candied Kumquats and Toasted Waluts, Drizzled with Delightful Palate's Wild Mayhaw Berry

From Em-i-lis

In the past, I’ve written enthusiastically about the friends I’ve made through my involvement in the Food 52 web site. For a while, the wise, knowledgeable, sassy voices of these women were obscured behind user IDs and perhaps a blurry thumbnail portrait. I admired them from afar and got to know them to a degree. Now, I know their names, the places they call home, a bit about their families. We trade funny tweets and tipsy emails, travel tips and words of support, a little snark here, lots of love there, and I feel lucky to call them pals.

Meanwhile, today was my last official writing class. Each Sunday since January, a small group of women has called in to a joint conference, to read our own work and provide feedback on others. As with the F52 community I’ve established, my writing peers vary in age and are from all over the country, and I think I speak for at least a good handful of us when I say we’ve become friends. The women are so interesting and funny, each with such different perspectives and stories to tell. It was a true pleasure to get to know them more each week, in the way you can when people open themselves and trust.

I’m struck repeatedly by the fact that I may never meet these women though I hope that’s not the case. I would love to walk Florentine (or MT) streets with Cyn, meet Suzanne’s pugs (and offer her mine), visit Karen in Australia, garden and hang out with Laura in NM, stroll through old Boston haunts with Catherine, talk Louisiana with Lili. There is so much bad in the world today, so much partisanship, meanness, violence and intolerance; it’s easy to understand why some become suspicious, disengage, presume. But to do so is unwise for it shuts you off to so many possibilities, including new friends, unexpected generosity, experiences that make you bigger and better and happy you stayed open.

Lili, a Louisianian who is so charming and likeable and peppy that I am reinvigorated with love for my home-state every time I speak with her, has taught cooking classes for 20 years and recently launched the Delightful Palate, a culinary product she created and now sells. She asked to send me some, and I was thrilled. Despite her admonitions to the contrary (sorry, Lil, I’m getting there), I’ve thus far used her goodies only as salad dressings. Oliver loves the Balsamic Garlic Honey on his lunch salads, and tonight I drizzled my composed greenery with Lili’s Wild Mayhaw Berry. Isn’t this pretty?! Shaved fennel and watermelon radish with candied kumquats, young chevre and toasted walnuts. Wonderful!