Hands-on cooking class

Imagine the fun of a hands on cooking class.

Additionally we do corporate and group events!


Delight Me

LSU-Ag Center Incubator Presentation

Delightful Palate  at The LSU-Ag Center Incubator Presentation, Lois and Charlie Comeaux the owners of WowWee-Cajun Dipping Sauce , Elke of Elkarita, all Natural, Low Sugar Cocktail Mix.
The director of the new Food Incubator at LSU, Gaye Sandoz, asked  several new local vendors to give a 5 minute presentation on how the Incubator helped get our products on the market. In the other pictures are Lois and Charlie Comeaux the owners of WowWee-Cajun Dipping Sauce and  Elke of Elkarita, all Natural, Low Sugar Cocktail Mix.

I was raving to them about how scrumptious Roasted Grapes with Stone Fruit Nectar is paired on cheese boards and tossed in salads and I've decided to share the recipe with you.


Find the step-by-step directions by the creator herself,
Lili Courtney on the latest Delightful Palate blog.


Green or Red Roasted Grapes with Delightful Palate's Stone Fruit Nectar

Lush roasted grapes with syrupy, nectarous juice

I first read about this tecnique of roasting grapes in the Wall Street Journal. I prepared them for one of my cooking classes as an appetizer. Brush thick slices of Ciabatta bread with olive oil and broil under your oven broiler until they are crunchy and golden brown. Stack with some Cambozola blue Cheese, decadent fromage d' affinois, a triple cream or a Spanish Manchego Cheese. Crown your crostini with a clump of lush roasted grapes and dribble the syrupy, nectarous juices on top. I also chill the grapes and use in an assortment of salads.

1 lb. green or red seedless grapes, rinsed and drained

2 Tablespoons of Delightful Palate's Stone Fruit Nectar

a sprinkle of sea salt

Pre-heat oven to 400 degrees

Line a baking sheet with parchment paper or foil. Place one pound of seedless green or red grapes on baking sheeet and drizzle with 2 Tablespoons of the Stone Fruit Nectar and salt. Roast the grapes  in a pre-heated  oven for 20 minutes or until th grapes burst and the juices become concentrated.

A bunch of red grapes on a baking sheet.

grapes drizzled with Delightful Palate's Stone Fruit Nectar.

Lush roasted grapes with syrupy, nectarous juice.


Delightful Palate featured in 225 Magazine

Lili Courtney and Delightful Palate debut at Maxwell's Market in Baton Rouge

On Jan. 31, 225BatonRouge.com featured Delightful Palate and Owner/Founder Lili Courtney in the article "Pioneering Products."  The author Maggie Heyn Richardson notes that Lili has converted "a favorite recipe into . . .  Balsamic Garlic Honey, Stone Fruit Nectar, and Wild Berry Mayhaw, [which] can be used on salads and cooked in grains or for infusing meats and vegetables."  The article focuses on up-and-coming entrepreneurial chefs who are creating Louisiana products which have a wide-market appeal.  Click here to read more about "Pioneering Products" at 225BatonRouge.com.  To find out more about Lili's three delightful culinary condiments or to place an order, click here.


Avocado- Long cooked Broccoli Fett’unta

Avocado- Long cooked Broccoli Fett’unta

I recently taught an Italian cooking class and we served this new twist on Fettunta.Fettunta is a combination of the best garlic bread you have ever eaten and Brushetta. In Chianta they call it Fettunta. I first tasted it in Tuscany on a Food Tour with Elaine Trigiani. She took us to visit Paolo and Gionni Pruneti at their Olive oil Factory in Chianti for an olive oil tasting. That was followed up with lunch at Rossella’s Risorante Giovanni da Verrazzano in the Piazzo of Greve where they used Gionni’s olive oil in typical Tuscan preparation of Fettunta.

Basically it is Tuscan bread that is grilled or toasted and while it is still hot you rub it with raw garlic havles on the toasted side and saturate it with delicious olive oil.  This dish is also made to show off the first olive oil of the season. I came up with this new twist after reading the Bon appetite article by Adam Rapport on Avocado Toast and Nancy Silverons recipe on Long Cooked Broccoli in her Mozza Cook book.

I mix and match trendy with fresh and it ends up being tasty. That is what I do I was testing these recipes separately for my cooking classes  and served them on the same plate, they mingled together and I had a delicious bite of creamy avocado and buttery garlic broccoli. It reminded me of when the chocolate fell into the peanut butter jar. A creamy avocado and buttery broccoli Fettunta recipe was taught the following week in cooking class.

  • 1 loaf good quality bakery bread
  • 1 or 2 whole garlic cloves cut in half
  • 4-5 tbsp. olive oil from the pan of the Long cooked Broccoli
  • Coarse sea salt
  • 3 Avocados, sliced
  • Red pepper flakes
  • 1 cup or more of Long cooked Broccoli (recipes follow)

Slice your bread into 1 inch slices.

Grill or broil the bread on both sides.

While hot, rub each slice on one side with the cut side of a garlic clove.

Drizzle the olive oil from the pan of Long cooked Broccoli over the slices and then layered the toasts with buttery avocado slices, doused them with olive oil from the long cooked Broccoli and them with a sprinkling of sea salt and crushed red pepper flakes. Now add a few pieces of the broccoli on top of avocados.

Long Cooked Broccoli

Cooking Broccoli this way makes the broccoli tender, buttery and flavorful.

This can be served as a side dish, on top of a pizza, or ground into a pesto and served over pasta or crostini.

Serves 4-6

  • 2 ½ pounds broccoli
  • 1 large Spanish onion, thinly sliced in half moons
  • ½ cup thinly sliced garlic cloves
  • 1 dried arbol
  • 1 ½ cups extra virgin olive oil
  • 1 tablespoons sea salt
  • ½ teaspoon of ground black pepper

Trim off and discard the tough ends of broccoli. Cut off the heads and separate the heads into roughly 2-inch pieces. Peel the broccoli stems with a vegetable peeler or sharp knife, discard peelings and slice stems lengthwise into ½-inch – wide batonettes

Combine onion, garlic chile, and ¼ cup olive oil in a large sauté pan over medium heat; season with salt and pepper and sauté until onion begins to soften, 4 to 5 minutes. Add broccoli stems and sauté for 2-3 minutes to soften them slightly. Add the broccoli heads and ¾ cup of remaining olive oil and cook for 2-3 minutes, stirring to prevent the broccoli from sticking to the pan add the remaining ½ cup olive oil. Stir occasionally, but not vigorously that the broccoli heads fall apart, until broccoli is very tender but still holding shape, 45 minutes to 1 hour. Taste for seasoning add more salt if needed. Carefully lift broccoli out of the olive oil and transfer it to a platter and serve. Reserve oil to make the dish a second time or use it to sauté or drizzle over vegetables.

Bon Appetit magazine and Nancy sliverton Mozza Cookbook