Retro Recipes and Traditional Fare

tarteaucitronWhen I was a student living in Paris, one of my favorite rituals was to treat myself to a tiny lemon tart at a local patisserie after class. There were dozens of shops to choose from along my walk from the Sorbonne to my small apartment near the Place des Victoires.

If I was feeling extravagant I would stop by Fauchon near the Place de la Madeleine, and leave with a lemon tart boxed in their trademark hot pink packaging and black and white bag; otherwise, there were plenty of other neighborhood shops that offered tasty tarts at a more reasonable price.

I still love a lemony dessert, especially at the end of a great meal. This is one of my favorite recipes - very lemony, but with a rich creamy filling. It’s from Luscious Lemon Desserts by Lori Longbotham and is the best version I’ve had outside of Paris – the zest in the filling and in the crust gives it a great burst of lemon flavor.

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cornpudding souffleI was given this recipe by a friend over 10 years ago. and I have been making it for years. It’s perfect for a bar-b-que side dish that always gets rave reviews, and it does in fact feed a huge crowd. The original ingredients were filled with preservatives; Jiffy corn bread mix, canned creamed corn, canned corn, etc.

I haven’t made it for over a year and with this coming week being a holiday, the invitations to dinners and pool parties was on the agenda. All of the fresh corn at the farmers market inspired me to dig up the original recipe. I knew I wasn’t going to use the boxed ingredient, for two reasons; it’s boxed and it’s not gluten free.

After searching for creamed corn without all of the stuff in it, I decided to simply make my own. No, really, it’s not that hard. The additional ingredients of eggs, butter, and sour cream all still worked.

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