Beyond the Plate

bloody mary
It’s the close of the first year, 2019, for Sur le Plat and time to review our favorite recipes. It’s
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I just finished reading “Potlikker Papers, A Food History of the Modern South" by John Edge. I have spent many
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sur le plat blog
Summertime in south Louisiana means porch sitting, floating down cool, lazy, Louisiana rivers, and inventing every possible way to avoid
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Latest Recipes


Aioli with Lemon and Garlic

Aioli with lemon and garlic is like a garlic mayonnaise and is an emulsion of egg yolk and oil. This...

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Fried Rice with Shrimp and Pork

Fried rice with shrimp and pork or any kind of fried rice is considered to be one of the national...

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Pistachio, Carrot and Almond Cake

Pistachio carrot and almond cake is like a carrot cake but even better. It is gluten free and substitutes ground...

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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.

Read my Story

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