Comfort Foods and Indulgences

I was a lucky little girl. My neighborhood friends were envious when my mom invited me to be in the kitchen with her. It was during our kitchen sessions together that she taught me the tricks of the home-cook's trade. By the time I was 12 years old, I knew how to make macaroni and cheese from scratch. I realized later in life that not only was I creating one of my favorite meals, I was practicing the art of French cooking.

The base of the creamy cheese sauce loaded with cooked elbow macaroni was béchamel sauce. Béchamel (bay-shah-mell), one of the mother sauces of French cooking and probably the easiest to make, starts with melted butter and flour and ends with milk and cheese.

The other day I made croque monsieur, French-style ham and cheese sandwiches topped with thick, cheesy bechamel. I made more of the gruyere and parmesan-spiked sauce than I would need for the sandwiches just so I could make baked penne.

The sun is rising and turning the sky a beautiful pink hue. No rain today, a small miracle since it has been pouring for at least the last two weeks. Maybe I will get my garden cleaned up for its winter sleep. But maybe I won't. The decks also need some cleaning up. There is always a pull of whether to work inside (laundry) or out, but I think the sunshine will win today since it's a rarity.

My oldest son has joined the speech and debate team this year for his high school. Today is his first tournament and we had to have him at school at 5:45 am, dressed in a suit. This is a child who sleeps until 1 pm on the weekends and lives in athletic wear...but he got up, got dressed and off he went.

Thank goodness we had this coffee cake to comfort us after the early wake-up call. I have to hand it to him for having the courage as a freshman to get up there and debate a difficult subject in front of all kinds of people. And his topic today....GMO's, however, he does not know if he will be put on the pro or con side of the argument. He has done so much research and has had team practice three nights a week for almost two months. Hopefully it all goes well. Fingers and toes crossed. 

Summer has officially arrived in Los Angeles. It’s hot. My oven hasn’t been turned on for days. Dinners are all about the BBQ, my saute pan, and lots and lot of fresh veggies and salads.

Not using my oven is a big problem for the dessert loving boys that I happen to live with. There is only so much ice cream one can make and berries dipped in homemade chocolate sauce doesn’t always satisfy the sweet tooth. The question is; what can I make for dinner, including dessert that didn’t require me turning on my oven.

I am not fond of a no bake pie. I like most desserts cooked and sometimes, the more well done the better. So, in order to beat the heat, give my family the dessert they deserve, I have whipped up a sweet treat that both young and old will devour.

Grabbing a bag of gluten free graham cracker crumbs from the freezer, and a block of Scharffen Berger chocolate, I got to work before the mid morning sun heated up my kitchen. If you want something quick, easy, using only pantry staples, this is the dessert for you.

If you are looking for the perfect Mardis Gras inspiration, Creamy Shrimp Creole Soup with Bacon-Cornmeal Dumplings could not be a more perfect choice to round out your celebration.

The gorgeous color is the first giveaway to the over the top flavor. By using all the right ingredients, salt and pepper aren't even necessary...it tastes fantastic as is, and by the way, it is spicy.

We always have a few Mardis Gras dishes this time of year but don't nearly indulge in all the flavors of the South often enough. They really awaken your taste buds.

Don't worry if you've never made dumplings before, they are so easy to throw together, a couple imperfect rolls and they are good to go.

The dumplings take on the color of the soup and have a nice smoky flavor with the addition of bacon.  I hope you'll give it a try!