One of the ingredients we brought back from our New Orleans trip was Steen’s Cane Vinegar. We've used it in a few dishes and it makes a huge flavor difference from any other vinegar. This is the salad dressing that converted me from dry rabbit food to a salad with dressing. Ingredients: 1/4 cup plus … Continue reading Emeril Lagasse’s Steen’s Cane Vinaigrette
Vanilla Bean Creme Brulee
This wonderfully, light and decadent creme brulee was the perfect end to Christmas dinner. It's adapted from Emeril Lagasse's recipe on the Food Network. Ingredients: 2 cups heavy cream 1 cup milk 1/2 vanilla bean, split and scraped 6 large egg yolks 1/2 cup granulated sugar plus 6 tablespoons Directions: Split and scrape the vanilla … Continue reading Vanilla Bean Creme Brulee