In Praise of a Big Cookbook | Southern Louisiana Style Biscuits with Breakfast Sausage and Shrimp Gravy

www.rusticgardenbistro.com - Southern Style Shrimp and Sausage with Gravy over Biscuits - Square

Of all the cookbooks you own, how many of them are actually good ones? And since we’re on the subject, what’s your definition of a good cookbook? Quite simply, for me, a good cookbook is a big cookbook. So here’s my theory: Nowadays, just about anyone can publish a cookbook (no offense to friends who… 

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Five Rules to the Make the Best Bruschetta

www.rusticgardenbistro.com - Garden Bruschetta

For what seems like the forty seventh Sunday in a row, I had a late start. Rolling out of bed at 8:38 AM, I had exactly 22 minutes to brush my teeth, get some clothes on, comb my hair, make “something with tomatoes or zucchinis” for this months’ Food Bloggers Los Angeles (FBLA) meeting, and… 

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Holiday Breakfast | Spinach Mushroom Omelet with Tomato Puree

www.rusticgardenbistro.com - Spinach Mushroom Omelet with Tomato Puree and Feta Cheese - SQ

Breakfast is generally pretty hard for me. Most mornings, over-snoozing the alarm means scrambling out the door, full of frazzle and empty in the tummy. But then there are holiday mornings, like today. Nowhere to go, nothing to do… Check-in on the chickens? Absolutely. Wander through the herb garden? Sure. Brainstorm a breakfast concoction? Game… 

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Bistro Eats | San Marzano Tomato Puree

www.rusticgardenbistro.com - San Marzano Tomato Puree - Square - 550

Ouch. I’m at home recovering from having my wisdom teeth yanked. Don’t ask me why I hadn’t done it sooner. Afternoon bounty. Evidently, this is what I miss every afternoon while I’m at work. Mr. Bistro took in a record-breaking 7 eggs today. Two of them are from first-timers. We suspect the French Marans and… 

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Baked Eggs on Sourdough with Garden Tomato Sauce, Mozzarella and Basil-Mint Pesto

www.rusticgardenbistro.com-Baked Eggs on Sourdough

We’re surrounded by chickens… because the eight baby chicks we picked up in June have somehow multiplied into eighteen. I don’t know how it happened. We officially fail at chicken math. Sunday was a big morning at the RGB: it was the day fifteen baby chicks were old enough to move from the brooders in… 

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Summer Market Platter

www.rusticgardenbistro.com-Summer Market Platter

If I had a second sub header for the RGB blog, it would probably be: How to make really complicated food using over ten ingredients, three burners, two people and a very long time. This doesn’t work very well when you’re in the middle of a remodel.

Wolfgang Puck’s Tortilla Soup

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“Cook from the heart, and with love.” – Wolfgang Puck As summer turns to fall and the days get shorter and shorter, I struggle with the strain of not being at home as much as I’d like to. It’s not that I’m spending more hours at the office; it’s just dark on both ends of… 

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September Garden Ratatouille | A Late Summer Harvest

While in the garden surveying the eggplants, the last flower dropped to the ground. It was probably it’s way of telling me that summer was over and the shop was closed. Boo.

Because it was so mild this year, our crops never did well. In fact, we only picked up three eggplants this season. Three. So when two of the three were picked over the weekend, I was bound and determined to make something “special” with them. I had even dreamt of slicing them up, dredging them… 

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Mozzarella Sliders with Aioli and Roasted Red Pepper Spread

www.rusticgardenbistro.com-Mozzarella Sliders with Aioli and Roasted Red Pepper Spread

I’m beginning to think that all we do is experiment. While reading one of Kelly’s posts at Sass and Veracity a while back, I was inspired to make some garlic confit and aioli. The trouble with that is… what the heck do you do with all the garlic confit (about 3 heads’ worth)… and the… 

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