Ok, so maybe I got carried away with the title of this blog post; however, there is a lot of truth to it. When I was a kid you never heard of Kale unless you went to someone’s BBQ and amongst the smorgasboard of fattening foods you would see a large pot of slimy greens with a…
Author: ChefAllisonDavis
Cooking through life one recipe at a time...
The Art of A Well Composed Salad
Salads as simple as they may seem can actually be difficult to master. If you think about the last couple of salads you have eaten at a restaurant, there is probably two responses. “It was OK…. or….That was a fantastic salad” The truth is, salads can be hit or miss, and the trick to a…
The Original Lemon Meringue Pie
After watching one of my all time favorite flicks, Julie and Julia, I am left motivated and compelled to blog. Today’s classic is a keeper! I was given this recipe from my dearest Mamaw who like Julia, loved cooking and could always add a beautiful finishing touch to a dish whether it be as simple as peas and mashed potatoes….
Classic Caesar Salad Dressing
Caesar dressing is one of those guilty pleasures in life, but many are clueless on how to prepare it? Yes it contains anchovies, yes it contains raw egg yolk, and yes it is absolutely sensational! Now that we have that cleared up let’s get cooking. This Classic Caesar Dressing from scratch is easy to…
Steak Au Poivre with White Truffle Pomme Frites!
Steak Au Poivre (pronounced ah pwov) or peppered steak, is a classic french dish that consists of steak, traditionally filet, coated in loosely cracked black peppercorns then cooked. The peppercorns provide a crust on the steak and provide a strong pungent flavor that compliments the flavor of this high quality cut of beef. Steak au poivre is often accompanied by a pan sauce consisting of reduced cognac, heavy cream, and…
Lemon, Horseradish, & Chive Fish Cakes with Tarragon Remoulade Sauce
I love crab cakes, but what I loathe, is paying $15-20 bucks for a 16 ounce container that will only yield about 4 cakes. Lump crab can be pretty expensive, but this fish cake alternative has all the flavor and crunch of a fresh pan seared crab cake without the expensive price tag. Using a…
Summer White Wine Steamed Mussels with Crusty Bread
Here’s the truth. We just over think dinner, therefore making it stressful, therefore making it a job, therefore taking the joy out of cooking. Dinner doesn’t have to be complicated. It can be as simple as steamed mussels in a gorgeous white wine broth served with a side of crusty bread and a block of…
Cook Book Alert: How To Cook Everything!
The Huffington Post recently posted a list of New & Noteworthy Cookbooks for Spring 2012 and I must agree with this pick. Mark Bittman’s “How to Cook Everything” has been a standard cookbook for more than a decade, but this new photo-intensive cousin is designed to help those “new2cooking” who think they cannot turn on…
The Secrets to Souffle (Sweet & Savory)
Surely one of life’s greatest treats, a perfect soufflé should emerge from the oven puffed up like a pillow with a golden crown and luxuriously soft middle. Many a tales have been told about how tricky it is to master, but the secrets of soufflé-making is really not that hard. Souffles are made by folding…
A New Fresh & Healthy Twist on Chips & Salsa
Before I begin let me make perfectly clear that I LOVE chips & salsa! Whether it be my slammin sadie’s blackbean and corn salsa (check previous post under “Ultimate Tailgate Menu”) or the fresh salsa you get at the Farmer’s Market. Yum!! I think I could make a meal on chips & salsa alone…(well maybe chips, salsa, & a…
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