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

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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 […]

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 […]

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 […]

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 […]

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

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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 […]

Summer Market Platter

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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.