How to make yellow squash casserole (recipe)

I love squash and enjoyed growing it in my garden for years. For now, because I’m working away from my garden, I get mine at the local farmers’ market (locations in New Orleans).

This recipe is inspired by one of my and my son’s heroes, Sidna Brower Mitchell, who is well known as a great cook and food writer but perhaps even more importantly as the unjustly maligned student editor of The Daily Mississippian on the Ole Miss campus when it was forceably integrated in 1961.

My recipe is an adaptation of hers, with a few extra ingredients. It’s great in the summer when the produce is bountiful. It’s also an easy veggie side dish throughout the year.

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How to make giardiniera (pickled vegetables) – recipe

When I was a kid, our neighbor, Wilbur Pickett, made hot sauce on an open fire on the vacant elementary school-yard between our McComb, Miss., houses.

Patsy R. Brumfield The Southfacin' Cook

Patsy R. Brumfield
The Southfacin’ Cook

I didn’t think too much about why until years later when I made my first batch of garlicky dill pickles from garden cucumbers – and stunk up my house without the possibility of parole.

Luckily, I’d acquired a small, bottle-gas burner for football tailgating. From then on, I cooked my pickling juice out on the porch to avoid the penetrating aroma. It’s mighty good in the jar, but it’s a bit something to take into your nose when it’s steaming hot. It also infuses itself into drywall (just my opinion – not a scientific fact).

Now I know why Wilbur’s wife, Gladys, sent him to the school yard for his vinegary concoction.

This recipe for giardiniera mimics those fancy, expensive pickled veggies in the grocery but is easy to make at home. It makes a pretty gift for friends, too. Try it.

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How to make vegetarian lasagna like a New Orleans native

BY PATSY R. BRUMFIELD – THE SOUTHFACIN’ COOK   

Patsy R. Brumfield The Southfacin' Cook

Patsy R. Brumfield
The Southfacin’ Cook

Once I found out you didn’t have to cook the noodles ahead of time, I became a big fan of homemade lasagna.

It’s true, if you have a juicy enough sauce, the noodles cook along with the rest of the casserole. What a liberating moment.

Usually, I make the “red” lasagna with lots of mushrooms and turkey instead of beef. (I’ll pass that along soon.) But today’s recipe comes from an event for which I needed to make a vegetarian version. I doubled the recipe to make two large aluminum-pan entrees, but the recipe below serves 6. This version is an adaptation from Ina Garten (the Barefoot Contessa).

I love making lasagna for a a pre-Thanksgiving meal as my family arrives for the holiday. Spinach/mushroom or red-sauce/turkey, it’s a great go-to with a green salad and French bread. It’s also great because you can make it ahead of time, even freeze it. Just take it out with enough time for it to “warm up” to nearly room temperature or you’ll be baking much longer than you’d like.

Enjoy!

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How to make ratatouille

Patsy R. BrumfieldThe Southfacin' Cook

Patsy R. Brumfield
The Southfacin’ Cook

RATATOUILLE (pronounced RAT-tuh-TOO-ee)

For you Gen Xers or Yers, this is not a recipe about a rat, who directs a clueless chef in a French restaurant. Actually, I didn’t even see that movie, but I’ve seen trailers.

Ratatouille is a veggie melange or medley that makes a great side for almost any main dish. It also keeps well in the fridge to microwave for lunch or a snack.

I like it because it’s tasty and fun to make. This approach comes from “Ten Dollar Dinners” cook Melissa D’Arabian, who married a Frenchman and advises it’s made in a special order required by her mother-in-law: Remember EZPOT.

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How to make bourbon bread pudding like a New Orleans native

Patsy R. BrumfieldThe Southfacin' Cook

Patsy R. Brumfield
The Southfacin’ Cook

Bread pudding with bourbon sauce is a great weekend dessert. Prepare on Saturday, then bake on Sunday. This recipe is a twist on my Creole bread pudding.

Easy and delicious. And the bourbon sauce will impress all of your guests.

Header image is by David Monniaux and used via a Creative Commons license.

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How to make tabbouleh like a New Orleans native

BY PATSY R. BRUMFIELD – THE SOUTHFACIN’ COOK 

Patsy R. BrumfieldThe Southfacin' Cook

Patsy R. Brumfield
The Southfacin’ Cook

TABBOULEH (pronounced “tuh-BOOL-ee”)

Who says New Orleanians don’t make tabbouleh? Can’t get much better on a Greek gyro, am I right?

This is a bit different from my usual Southern or “frenchified” offerings, but this past weekend I cut a whole lot of gorgeous, fragrant, flat-leaf parsley from my garden and knew I had to make tabbouleh.

Tabbouleh is great as a side dish or on romaine leaves with cucumber slices as a salad. It’s also outstanding with hummus and roasted chicken kebabs, on baked salmon or in wrap sandwiches. Use it to suit your tastes. It’s so fresh and wonderful.

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