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Beyond the Plate

Summertime in south Louisiana means porch sitting, floating down cool, lazy, Louisiana rivers, and inventing every possible way to avoid

In the Sur Le Plat Kitchen: Making Scones, fruit cobbler and lemon curd

The inaugural Sur Le Plat scone making class was a tremendous success! We began the class with a tasting of

How many cookbooks is enough?

Do I have to answer that question? One hundred and five, yes, 105 cookbooks, give or take a few that

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Latest Recipes

Servings : 12-18
Cook Time : 20 Min

Moosewood Cinnamon Walnut Brownies

These Moosewood cinnamon walnut brownies can be adapted to include cinnamon or other spices, your favorite nuts, or chocolate chunks.

Servings : 4
Cook Time : 6 Min

Stuffed Squash Blossoms with Ricotta and Chèvre

These Stuffed Squash Blossoms or "fritters" are filled with a light creamy herb and ricotta cheese based stuffing and fried...

Servings : 4
Cook Time : 50 Min

Moroccan Fish Stew

This Moroccan Fish Stew is Light and Full of Flavor. Whenever and wherever I travel, my favorite souvenirs are spices...

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Welcome to My Kitchen!

I love anything associated with food and creating beautiful, eye appealing and tasty meals. I love to use my antique damask linens, heirloom silver, family china, odd wine glasses and pieces from my pottery collection. “Sur le Plat” represents the entire planning process from menu details, going to the market or the grocery, ironing the linens, setting the table, cutting fresh flowers or greenery from the garden, and preparing the fresh ingredients for a meal. It’s about creating an ambience and a story to share with family and friends as we celebrate food together.

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