St. Louis Style

Sunday Morning Crepe Making

The other day my mother delivered to my home her VillaWare crepe maker that she used about twice.  I first looked at it and could not figure out how it works.  Thank goodness for the web and I was able to download the instruction guide from the VillaWare site.  It actually was easy and my sons thought it was fun. 

We made apple crepes with fresh whipping cream.

Grannie Smith Apples simmered in butter...then add in sugar and cinnamon's

You coat the crepe maker with butter each time before you dip one side in the batter.

The crepe cooks and you just turn it over and it flops off of the "pan".

Fresh whipped cream with a little sugar and real vanilla.

Yum!

Macaroni & Cheese Soufflee

I tried this side dish for the family today.  This was so delicious.

Artichokes

Our family has always been big artichoke fans. Spring means artichokes are in season!

I think I have come to realize that the vast majority of the population does not know what to do with an fresh artichoke.  I remember my roommate in college came home with me in the Spring and my mother served us artichokes with dinner.  I looked across the table and he was chewing on something for a while.  He put the whole leaf in his mouth.  I bet he was wondering why we were so enthusiastic for chewing on something so tough.

The only way I like an artichoke is steamed with either lemon butter or hollandaise.

Here is what you do:

First wash the artichoke. Cut the stem off about a half an inch from the base.  Pull off some of the outer leaves. Trim the thorns off of the ends of the remaining leaves.

Put them in a pot with a steaming cage on the bottom.  Add water (make sure that the water does not run out while you are steaming.  Nothing is worse than burnt artichokes) and spray some fresh lemon juice on the artichokes. Steam them until you can easily poke the base with a knife.

Now before you start cooking, make sure that you have artichoke plates. I think William Sonoma has them.

Pull off the leaves, dunk them in the lemon butter and then drag them through your teeth.  Arrange the consumed leaves in a nice pattern on your special plate.

When you get down to the small leaves, it is time to cut the choke out and get to the heart...the best part of the artichoke. 

Yum....and enjoy!

Easter Day

Easter was spent up at our farm in Pike County. I made Golden Basmati Rice with Apricots....it was delicious try it HERE.

My Aunt Bunny and me in our composition of pink.

My nephew Jack and his cousin.

My sons...Teddy (I think he likes to go by Ted now....though he will always be Teddy to me) and Nicholas (I think he goes by Nick now...though again...)

Teddy with my older brother from New York state

Lamb Cakes

Easter is coming and usually every year I make Lamb Cakes for the family.  I have been doing one white and one chocolate cake.  This year I am doing a couple of side dishes instead.  Here are some nice lamb cake pics from the web.

Here is what the cake should look like:

I don't know if this is a cake or a character from a claymination film

Here is one I found on this fun BLOG.

A tragic lamb cake about to be devoured by rabid peeps

I think this is a poodle cake.

Bull's Eye Eggs

It is Easter Week and I have eggs on my mind.  Earlier this week I made myself a soft-boiled egg...today it was a Bull's Eye.  My mother used to make these for me when I was a child. I got distracted this morning and it sort of got over cooked...at least you get the idea.

Egg Cups

When I was growing up, my mother served us soft-boiled eggs about once a week.  It seems that people do not eat soft-boiled eggs as much.  Well in honor of Easter week, I made myself a soft-boiled egg for breakfast yesterday.  With a dollop of butter on top and a sprinkle of red pepper...it was delicious!
 

Yule Log

This Christmas I decided to attempt making a Yule Log.  It turned out more like a slab of bark.....though so yummy!  I think my problems were too much chocolate mousse filling and the cake was too thick to roll into a log. It broke apart on me.  Next year I am going to order one from my friend at Cravings in Webster.... Tim Brennan.

My Yule Log:

This is what it should look like:


 

Parsley Root and Potato Puree

In honor of Thanksgiving tomorrow I am going to share a recipe today.  These are the most delicious mashed potatoes you will ever eat. I have made them several times to the delight of the diners. Funny thing is that this morning when I am writing this, I notice that it is made with parsley root and not parsnips. I think every time I have made this....it was with parsnips. They are very similar and I actually saw parsley root at Schnuck's yesterday.  Enjoy!  Serves 6-8  people.

2 pounds Russet or Yukon Gold potatoes, scrubbed
4 parsley roots with leaves
4 to 8 tablespoons butter, to taste
1/2 to 1 cup of warm cream
1 tablespoon minced parsley root leaves or 2 tablespoons Italian parsley

Peel potatoes and put in a large pot with 2 teaspoons of salt.  Peel or scrub the parsley root, chop into chunks and add to the potatoes. Bring to a boil and cook until tender for about 25 minutes.

Drain well. Break the potatoes and parsley root into chunks and mash them.  Add butter, cream and minced parsley root or Italian parsley. Whip the mixture until smooth.