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Culinary Reminiscences: Family Food Memories and Holiday Traditions

I just finished reading “Potlikker Papers, A Food History of the Modern South" by John Edge. I have spent many

Turn off the stove!

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

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Latest Recipes

Servings : 8 servings of bisque with 6-8 stuffed heads/person. Extra stuffed heads can be frozen.
Cook Time : 120 Min

Crawfish Bisque

Crawfish bisque is typically a treasured passed down family recipe. The aromatic roux based bisque with spicy crawfish stuffed heads...

Yield : 4-1 pint jars

Creole Remoulade Sauce

My family has passed down this recipe for spicy New Orleans style Creole remoulade sauce for generations. I serve it...

Servings : 2

Spicy Strawberry Jalapeno Margarita

This sweet and spicy margarita is perfect for a warm spring evening or a hot summer night. Cinco de Mayo...

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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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