Hmmm... The carrot souffle? I loved it. Ken said, "Is this carrots?" I think I persuaded him to eat one helping that night. He didn't touch the leftovers as I had some the next afternoon. Oh, well. Though tasty, I think I will stick to my sweet potatoes when it comes to souffle-creating. Though the carrots were a nice change; maybe I will deem it "company food" and make it to spark conversation at the dinner table with good friends.
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A souffle of sorts
I am trying a new recipe out tonight....I like to throw in new recipes at least twice weekly, and this happens to be one of those evenings. I am trying a Cooking Light recipe for Carrot Souffle, supposedly a Southern tradition (though I have only been accustomed to the ever-popular sweet potato souffle). I fell in love with Dale's sweet potato souffle, my boss and the man who owned Butterbean's....my very first job as a 16-year-old was their hostess/cashier....back in 1994. I would take containers of that stuff home with me and enjoy it after my lunch shift, or even late at night as a midnight snack. It was even good cold. Carrot souffle is just a twist on this original....complete with a tad bit of sugar, vanilla, eggs, and sour cream. I hope to impress my carrot-hating husband....I won't give up on how many ways I can prepare carrots until his tastebuds find a carroty recipe that they can at last adore. Too many vitamins in those orange stalks to exclude them from o
Another LOST feast.....
So, we have a group of friends who gather at our house every Wednesday night (or at least the Wednesdays when a new episode of LOST is on ABC)....and we have come to make it a sort of collaborative "supper club" of sorts. We all chip in with ingredients, and the meals that roll out of the kitchen have been varied and, I must say, delish. Tonight was kabob night, and everyone brought a bounty of meat and veggies, which we began to skewer and grill till they were full of crispy fantasticness. It's amazing how a plethora of ingredients can come together so exquisitely well....even when the grill gives us fits and we end up having to use the oven broiler to finish them! (Oops! Did I admit that? It's true...Ken and I have absolutely no luck with grills of any kind.) Summer is near....its smells were familiar as they wafted from the grill's open vent. It won't be long. We enjoyed a nice meal (albeit a quick one; upon being seated at the table, we had exactly 13 min
O, tomato, tomato, How lovely thou art With thine shiny, red skin Pulled taut to hold in the bounty within. I love thee on toasted wheat bread With just a smidgen of mayo... I love thee in vinegar With a sprinkling of oregano. I love thee in salads, Mingling with pasta and such.... I could eat you alone As a single-course lunch. I love how you change To a dark, vibrant red When you're made into sauce, Just begging for bread. Your vitamins are plenty, Your flavor supreme.... Oh, fruit of the garden, Summer's jewel, her queen.
Newman's O's....O, My!
Ken and I reluctantly gave up our occasional splurges of buying snacky foods such as Oreos several months ago. The trans-fat controversy wasn't even in the news yet at the time that I did my own research and formed my own conclusions about these deadly molecule clusters. I decided to look at healthier snacks, albeit more expensive snacks....and we made a vow to eat less of them so we wouldn't break the bank unnecessarily by switching over to this new way of snacking. The first (and favorite) cookie we tried were Newman's O's ....thought up and produced by notable Paul Newman (the biggest health nut there is....who knew?). These cookies are produced with palm fruit oil, which has significantly less saturated fat than other oils typically used in packaged goods....and no trans-fats whatsoever. ALSO, they are made with raw sugars/cane juice....none of the empty-caloried, bleached white stuff. But enough of that scientific mumbo-jumbo. The real deal is....how do they taste
Ahh....the power of a good granola
Anyone who knows me knows that I am a "health nut," so to speak. And I fit in quite nicely with all of the other "health nuts" in that I inhale granola like it's going out of style. I like oatmeal in its regular form, cooked hot with milk and dried fruit with a tad of maple syrup or brown sugar, mind you. Yet when oats are transformed into lovely, crunchy nuggets of sweetness, they take on a whole new form....and find themselves diving into my cereal bowl and being drowned with milk in an instant. I remember when my love affair with granola officially took off....going from nonchalant every-once-in-a-whileness to asking-if-there's-granola-on-the-menu-every-time-I-enter-a-coffeeshop insanity. The morning we were closing on our new house in Columbia, Ken took me to Cool Beans, an old house outfitted with a coffee bar and restaurant on College Street, amidst the USC campus. The surroundings? A bit weird for my taste....but the food, oh my word. (See a short
New Magazine Out... So, I received a charter issue of a new magazine today in the mail....funny how they know exactly how to target the cooks via snail mail. I guess they snagged my name and info from another food-related magazine? Anyway, it's from the creators of " Cooks Illustrated ," a very no-nonsense magazine that shows in-depth diagrams of, say, how to carve a chicken, as well as tried and true recipes and techniques for things such as pastry cream, something we aren't always bold enough to try without an expert by our sides. The newly hatched chick is called " Cook's Country ." I immediately digged the kitchy-style cover, simple and oh-so-50s. The foods are reminiscent of things that used to show up at church picnics when I lived in the country....fresh produce, pure ingredients, REAL food....instead of inedible details perched atop takes-a-whole-week-to-complete food works of art. Refreshing in a world of gourmet outlandishness. Will I take a ri
Expanding my culinary horizons
Welcome to Morsels of Megret, a little sidebar off of my other "megret-themed" blogs ( Muses of Megret , Baby Wilson , and Photos of Megret ) where I will come to rant and rave all about cooking. I am thrilled to have a spot where I can share my culinary adventures (and mishaps) with the world. I suppose I have been a cooking afficionado ever since I was 19 years old, when I first purchased a newstand copy of Cooking Light magazine and proceeded to try out all kinds of new, and sometimes bizarre, recipes on my understanding parents and sister. (Well, I have been cooking for longer than that, but my repertoire was limited to sugar cookies and no-bake mints. We won't delve that deeply into my cooking history, for brevity's sake.) And so here I am, writing about a passion of mine, sharing ideas, recipes, triumphs, and failures with all of the others of you who list "cooking" as one of your hobbies. Enjoy, and bon appetit.