Home - Sur Le Plat - Fresh Seasonal RecipesSur Le Plat

Beyond the Plate

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

Buen Provecho! San Miguel De Allende

Gastronomy: the connection between food and culture and the cooking style that reflects an area. The regional and authentic food

« Previous 1 … 6 7 8

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...

See All

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

Navigation