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Sunday, November 22, 2009
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CORINNE COOK
This recipe for Sweet Potato Hash is from “Dickie Brennan’s Palace Café — The Flavor of New Orleans” cookbook. In the book, the Sweet Potato Hash is served with Blackened Catfish.
I don’t have orange trees in my yard, but my friends do, and I have enjoyed many good satsumas, kumquats and now delicious navel oranges. If you don’t have them growing in your yard, Louisiana oranges are plentiful in the markets now, so stock up on them.
Before the holidays, I usually pull out a few of my mother’s old recipe boxes. Inside, there are recipes written on the backs of envelopes, squares of brown paper sacks, little pieces of cardboard, and many are scribbled on the back side of store receipts.
Kathy Amadee told me about this easy Tomato Soup her grandmother, Maude DeCouresy, of Decatur, Miss., always made. “It sounds too easy to be good, so you just have to try it,” Amadee said.”
Some of us always have a congealed cranberry salad on the table during the holidays. To me, the tartness of those salads with baked turkey and all the trimmings just goes together.
This fall-inspired glaze caught my eye because I had just bought a bottle of pomegranate juice.
This is a wonderful salad. The avocado and apricots with the nuts and Lemon Vinaigrette go well together.
