A challenge recently floated around on Facebook encouraging artists to post 5 days of pictures of their art. I posted pics of my performances, work with kids, even a cute quilt that I made. And for day 5, I posted about Food. I thought I would share some of those Food Art pictures here as […]
For those of you that attended my class on 18th Century Beverages and asked for recipes, here are my notes and recipes for the class. Let me know if you have any questions! Beverages of the 18th Century Syllabubs and Juleps, Flip and Bumbo, Broth, Beer and Cocoa. Chef Christy toasts the flowing bowls of
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I recently came into a bumper crop of fresh herbs here in the middle of winter! What to do? Make an Herb and Chive Compound Butter! I started out with a handful of fresh sage, maybe two dozen chives, and a large handful of curly-leaf parsley. I softened 1/2 pound of unsalted butter. The butter
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Looking for an easy way to impress your Valentine this year? Try making some custom-made Chocolate Bark for a personalized gift that is fantastic! Start with a high quality dark chocolate. Dark chocolate contains the alkaloid theobromine which is very similar to caffeine, and a compound called phenylethylamine, an endorphin released in the brain
Today’s Ask Chef Christy moment came while volunteering with the Atlanta Free Store. On this brisk National Day of Service (Martin Luther King Jr Day) we were out giving away free food on a busy street corner in metro Atlanta. One of the boxes we had contained bags of parsnips, and one after another person
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There are lots of recipes around now for gluten free pie dough. I recently tried Bob’s Red Mill packaged mix, and other than it being sweet, which makes it not so useful for something like a quiche, I like it very much. It is primarily rice flour, potato starch and xanthan gum, which is pretty
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In the Southern United States, the tradition of cooking a big pot of greens to go along with black-eyed peas on New Year’s Day stretches back to Colonial Times. Hoppin’ John, a combination of black-eyed peas and rice that originated in South Carolina is a favorite along with crusty cornbread baked in hot cast iron.
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I woke up this morning with a craving for latkes. I know it is the first night of Hannukah tonight, and I guess my inner holiday chef is calling the shots. I won’t post a recipe here because I used a boxed mix and improvised out of my freezer, but they are wonderful nevertheless. I
Who’s Making the Latkes? Read More »
“I’m going to spatchcock my bird now…” For some reason the technique for butterflying a bird, particularly a turkey, known by the term “to spatchcock” has become very popular this season. I’ve been asked several times to explain and demonstrate this, so right after Thanksgiving I grabbed an extra turkey and got some pictures. It
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