Profile

Rocquie

I grew up in the deep south in a family of fun loving, passionate cooks. Now I am one.

  • Website
  • Location: North Carolina Mountains
  • Favorite foods: In the winter, soup, and good crusty bread. In summer, salads and delicious sandwiches. For sweets, cookies please.
  • Last bite on earth: The Southern Summer Vegetable Plate of my childhood, with hot buttered cornbread, and sliced, ripe tomatoes.

Manner Matters: Bread and Butter Basics

Dishes, no you don't salt and pepper each bite before eating, but hopefully you don't bring the whole plate of food to your mouth?

Molly is correct. And I for one am thrilled to see the subject of etiquette discussed.

Homemade Goodies for Medical Office?

Thanks for great ideas!
Rocquie

Weekend Cook and Tell: Love For Legumes

Beans are probably my favorite food. So versatile, healthful, affordable, and delicious. I have beans on my list of things to cook this week, just not this weekend. I do look forward to the roundup on Wednesday so I can see what others are making.

12 of Our Favorite Food Movies

The Cook, The Thief, His Wife and Her Lover.

Weekend Cook and Tell: Breakfast For Dinner

I am not a breakfast eater, but I love breakfast food. I make breakfast for dinner on a regular basis. I enjoy cooking it more in the evening; I can relax and enjoy it because we are not on schedules.

http://sagetrifle.blogspot.com/2013/02/potato-spinach-fritata.html

Amazing Video: A Day in India, in 3 Minutes

I love this. Thank you.

Cardamom Scented Porridge with Poached Prunes

This sounds so delicious. Too late for this weekend, but I think I might make it for supper one night this week!

Why do the raisins in my wife's cornbread sink to the bottom?

I have never, ever, heard of adding raisins to cornbread but I am so intrigued. Like others, I would suggest tossing them with flour or cornmeal.

Weekend Cook and Tell: $5 and Under

With the bone from my Easter ham and a $2 bag of dried navy beans, I made a pot of Senate Bean Soup.

http://sagetrifle.blogspot.com/2012/04/senate-bean-soup.html

Cook the Book: 'Ripe'

Carrots. Others on my top 10: collard greens, fresh lima beans, green beans, brussels sprouts, cauliflower, okra, tomatoes, onions, potatoes, and sweet potatoes.

Overused food descriptions.

Huge. As in, I'm a huge chocolate fan. I'm a huge lover of corn. My aunt was a huge jam maker. I recently saw a blogger say, "I am a huge pumpkin freak".

Have you ever lost your cooking mojo?

I have been cooking for many years and have certainly had my share of failures in the kitchen. And yes, they are discouraging! Whenever I get into a slump, I like to check out new and different food stores and markets. Better yet, I ask my husband to please do some food shopping. He is always a good sport and this does the trick for me. He always brings home the most beautiful and inspiring foods. Plus I don't have to go through that tired old, "what do you want for dinner"/"I don't care" conversation.

Weekend Cook and Tell: Waste Not, Want Not

I plan ahead for leftovers. I love having homemade food to take for lunches at work and also reinventing them for another dinner. I recently used some take-out smoked, pulled pork, to season and flavor a Crock Pot of black beans, with delicious results.

http://sagetrifle.blogspot.com/2011/11/crock-pot-black-beans-cuban-style.html

Cooking Injuries?

Calling all cooks! Get yourself some "advanced healing" bandaids, they are amazing, as I learned when I sliced off a large portion of my thumb pad on a mandoline. They stop pain; they are amazingly flexible to fit over and around various hand and finger parts. You can leave them on for a couple of days (protect them with finger cot). And the healing process is accelerated. They are also recommended for burns, but I haven't had to use them for that--yet.

Weekend Cook and Tell: Battalion of Beets

I love beets too. Over the weekend, I made one of our fall favorites--Beets in Citrus Sauce.

http://sagetrifle.blogspot.com/2011/10/beets-in-citrus-sauce.html

What is the most thoughtful food gift you've received?

Last Christmas, my Brother gifted me with subscriptions to 3 different food magazines. I'm still loving the food every month!

Secret recipes: yay or nay?

A friend once asked for a recipe which I happily shared. Later, my husband and I were invited to her home for dinner. She served my recipe. Yes I do believe in sharing recipes, but I thought that was a little weird. She even told me how she made it like it was her own creation. She did a good job and we were served something we enjoyed, so, so what?

Weekend Cook and Tell: No-Cook Cookery

I made a salad with baby romaine lettuce, fresh cherries, and homemade blue cheese dressing.

http://sagetrifle.blogspot.com/2011/07/homemade-blue-cheese-dressing.html

Weekend Cook and Tell: Pizza at Your Place

I tried 2 times to add my comment about the pizza I made, but it never showed up.

Weekend Cook and Tell: Pizza at Your Place

Easter Dinner: Traditional or Something Different?

Not traditional. I am making fish tacos for two, with a pineapple and mango salsa and homemade tortillas. I decided the fruit sounded like spring and there is something satisfyingly biblical about serving fish.

This Week at Serious Eats World Headquarters

Those cheeks look like they are full of sweet ambrosia. The dog is cute too.

Easy Fast Dinner Recipe.

An omelet. Or if need be, a peanut butter and jelly sandwich.

Meet & Eat: Pastry Chef Anne Thornton, Food Network Host of 'Dessert First'

Weekend Cook and Tell Round Up: Experimenting with Indian

Thanks for featuring my Naan photo!

Homemade Goodies for Medical Office?

I have been undergoing treatments and monitoring that have taken me to the medical office 1 to 3 times per week for a few months. Everyone has been super nice to me, professional, compassionate, and very knowledgeable. My treatments have been successful and are coming to an end. Yay!

I would like to take in something(s) homemade to share with this wonderful team of about 25 people. Any suggestions would be greatly appreciated. Thanks.

Ways to use Prosciuitto?

A local grocery store was exchanging their deli meats and cheeses from one brand to another. I happened to be in the right place at the right time, and bought almost a pound of freshly sliced Prosciutto for 88 cents! Will you please help me with ideas for using the gorgeous and delicious ham?

Chocolate Birthday Cake

I need a delicious recipe for a chocolate layer cake with chocolate frosting for a requested birthday cake. Can anyone point me in the right direction? Thanks!

Chicken Broth as Cooking Liquid?

I have been wondering, for several years, why chicken broth is so popular as a cooking liquid in non-chicken dishes. I know it adds "flavor" but I don't want everything to taste like chicken. For example, I love the aroma and taste of rice and water works just fine for cooking. I'd love to hear others' thoughts on this.

Grinder, Slider, Hoagie, Sub, Po-Boy

I was recently browsing the sandwich chapter of a cookbook, and a "grinder" caught my interest. The sandwich sounded good, but it had me wondering why it was called a grinder. What defines these sandwiches? Is it the bread?

Hiding and Sneaking Vegetables with Children

I see on some blogs, many food network programs, and many more commercials, the concept of concealing vegetables from children, so they "won't even know" they are there. It seems to me that if parents have the attitude vegetables should be hidden, they are automatically teaching children to not like them. Then again, I've never understood why vegetables have such a bad reputation with so many people.

Kitchen Clean Up

I'm curious to know how others feel about dinner guests helping with clearing the table and dishwashing. I don't mean family and close friends, but people you would consider true guests in your home. Do you want them to help? Expect them to? Do you clean up while you have guests?

Bent Fork

We had dinner with a friend who is not much of a cook. I was pleasantly surprised by how tasty her lasagne was, much less that she had even made it. But I was given a bent fork and by that I mean each of the four tines was at a different angle. It was not an easy tool for managing the succulent lasagne and it felt disconcerting as I pulled it through my lips.

The Vegan Experience: The Foothills Of Mount Ramen (I.e. Vegan Udon)

I decided before I even began this year's Vegan Experience that an excellent vegan ramen broth would be one of my ultimate goals. But one does not simply jump into ramen. Suffice it to say, ramen is a high mountain to climb. I decided that I'd start by coming up with a vegan udon broth that could compete with the real thing in terms of flavor potency and sheer deliciousness. More