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Beyond the Plate

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

Salade Composée

A composed salad. That is the literal interpretation of salade composée. Each food is placed with care and with thought

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Latest Recipes

Yield : 2 cups

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...

Servings : 4-6
Cook Time : 20 Min

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...

Servings : 8
Cook Time : 60 Min

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.

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