Sardines au parmesan is tasty, easy to make and works well as a party appetizer or snack.
If you like mashed potatoes and if you like salmon, then this recipe is for you.
I did something I probably shouldn’t have done when you’re an invited guest: I brought a dessert that I had never tested before. I was looking through my grandmother’s recipes and saw le massepain au beurre, a name I didn’t totally understand but the instructions were simple and I understood that butter was a major ingredient which is always a good idea, so I decided to go with it.
It’s been a while since I made one of my grandmother’s recipes so I thought I’d trot out one of her fancier ones: lobster!
I don’t want to say that I hate eggplant, but I would really rather not eat it. So it was to my dismay when I saw how many recipes in my grandmother’s notebook called for eggplant. The vegetable has a beautiful color and a funny shape, so that is two things going for it. But the taste is not something I would call an asset for that vegetable.
But this post shouldn’t be about how much I hate – sorry, strongly dislike – eggplant. This post should be about how much this dish tasted like home. Many Haitian recipes call for some combination of evaporated milk, cheese, mustard, tomato paste, garlic, onion, salt and pepper. I grew up with those flavors. Now when I eat something with only two or three seasonings or herbs, the taste feels empty. With this recipe for aubergine a la creme (eggplant in a cream sauce), each bite was a burst of various flavors that blended so smoothly together. Dare I say, the strong taste of sauce maybe even helped mask the taste of the eggplant?
We had a weekend full of guests so I thought it would be a good time to try one of my grandmother’s dessert recipes. She wrote down a recipe called Gâteau à la Livre, but I think she meant Gâteau de Livre, which translates to pound cake. I don’t know if what she wrote down is the same as traditional American pound cake (I’m too lazy to check), but it tasted very similar.
Tonight’s recipe is Poisson au Mais, or fish with corn. Here is the very basic recipe as my grandmother wrote it:
- 1 couche de poisson bien epicee
- 1 couche de bechamelle
- 1 couche de mais en boite
- Recommencer l’operation jusqu’a epuissement
- En dernier lieu, 1 couche de mayonnaise
- Passer au four
My grandmother had one recipe in the book dedicated to alcohol and as we were hosting our first family dinner party this weekend, I thought it a good time to whip up what she simply called “cocktail.”