Tag Archives | sur le plat

Servings : 4-6

Ceviche with pink grapefruit from Hartwood

I ate a similar ceviche when we were at Hartwood Restaurant in Tulum on the edge of the jungle and...

Servings : 4
Cook Time : 10 Min

Peaches Foster

My all time favorite dessert, except for maybe the perfect brownie, is bananas foster. Last week our local farmers market...

Yield : 6-8 salad sized plates

Amansala Slaw with Sesame Balsamic Dressing

Amansala, “peaceful waters” in Sanskrit. Also the name of an eco resort that my daughter Maggie and I recently traveled...

Servings : 4-6
Cook Time : 5 Min

Grilled Romaine

My friend Keith Villere introduced me to grilled caesar salad many years ago. Although it may seem mundane and commonplace...

Servings : 4 - 1/4 lb burgers

Spicy Cajun Burgers

Some people, like my husband Gayden, like their burgers big, bold, and spicy. If you agree, then then this is...

Slow Roasted Roma Tomatoes

Forget those tasteless chewy prepackaged sun dried tomatoes. Do yourself a favor and set aside a few moments to prepare...

Chilled Summer Squash Soup

Be a locavore. Shop your local farmers market and buy a variety of summer squash. Green zucchini, yellow squash, white...

Servings : 4

Peach Caprese Salad

My version of a caprese salad when the peaches are ripe and in season. This is another one in my...

Servings : 6
Cook Time : 45 Min

Ratatouille

Ratatouille is the epitome of southern french cooking and is a traditional vegetable stew of sorts from Provence. Ratatouille is...

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

Published on June 17, 2019 | in Beyond the Plate By surleplat |

The inaugural Sur Le Plat scone making class was a tremendous success! We began the class with a tasting of fresh blueberry scones with lemon curd. I also made some lavender lemonade to keep us cool on this hot summer day and accompany our sweet and savory creations. Twelve cooking enthusiasts joined me in the […]