| Review: Harry Connick, Jr. balances flamboyance and subtlety at ...
Not a lot has changed about Harry Connick Jr. in the 16 years since he crossed over from being another nifty throwback from New Orleans in the jazz world and became something of a highbrow pop superstar. He still combines genuine affection for the classic American songbook, a ham's love of showmanship, a moderate amount of jazz chops, and an enduring passion for the music of his native New Orleans.
He put them together in canny blends back then and still does today, though in between concert tours, he's built a career as an actor, most recently on Broadway in "The Pajama Game" and in numerous movies and television shows.
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Desperation Dinners - Comforting: Individual bread puddings quick ...
Bread pudding doesn't have to be difficult. What started as a budget dessert to use leftover or "day-old" bread has become a gourmet, complicated dessert. But it doesn't have to be that way. Even a desperate cook can bake a beautiful bread pudding - in fact, 12 of them. Today's recipe for Individual Cinnamon-Raisin Bread Puddings makes 12 servings with only about 15 minutes of active work. No standing over pots whisking and stirring, and no weird ingredients. It's just uncomplicated comfort food that even a novice baker can pull off in a jiffy. Individual Cinnamon-Raisin Bread Puddings 1 pound loaf cinnamon-raisin bread (see Note) 4 tablespoons (½ stick) butter 2 cups heavy or whipping cream 1 cup low-fat or whole milk, or half-and-half 5 egg yolks ⅔ cup sugar 1 teaspoon vanilla extract Vanilla Sugar Drizzle, recipe follows, optional topping 1.
Lee Bros. devour Southern subtleties
Here's a hint: Do not call the Lee Bros. before lunch. Because to hear those two wax rhapsodic over Southern food surely will make an empty tummy rumble. Trust me. Matt Lee and Ted Lee were born in New York but recovered in Charleston, S.C., landing there at ages of 10 and 8, respectively. They got caught up in the sensory delight of Southern food from the gathering end to the gobbling one. An unmistakable note of boyish glee lifted Matt's voice when he talked about dropping a chicken neck in Charleston harbor to catch crabs. "That was so wild to us," Matt said. Throwing a cast net? "Insanely cool," Ted said. Matt and Ted Lee are the fellas behind the Lee Bros. Boiled Peanut Catalogue, now with something heavier for the table. They'll be in Mississippi next week to talk about The Lee Bros.
LaFont hires lifelong chef
PASCAGOULA -- Greg Buschmohle got his first restaurant job in his hometown of Detroit when he was 10, and 43 years later he has brought all that he has learned to the LaFont Inn in Pascagoula. Buschmohle was recently hired as the LaFont's new executive chef after he turned down offers in New York and Boston. Although Buschmohle has either been owner or consultant with 68 different restaurants the past 30 years, the LaFont gig is only his fourth job. He became executive chef of Bayside Grill in Orange Beach, Ala., in 1995 and also owned Quality Restaurants, which had seven different operations. The hurricanes in 2003 and 2004 hurt much of his restaurants that were located in vacation areas of Alabama and Florida. Numerous Pascagoula residents have condominiums and other associations in Orange Beach, which is where Buschmohle and Ed Trehern, one of the LaFont owners, began a friendship several years ago after Trehern frequented Bayside Grill.
Divine gyros from a Nicosia legend
THIS is not a commercial. Lets get that out of the way right off the bat. OK, here goes. A pal of mine was always on my case to visit a phenomenal gyros place in Nicosia. Try it, its the best darn gyros around. Youll be licking your lips, hed tell me. Not that I doubted him, but for some reason or other probably laziness I never got around to it. Loosely translated as d?ner kebab (Turkish) or shawarma (Arabic), gyros is meat roasted on a vertical rotisserie. It may refer to the pita sandwich it is often served in, with various salads and sauces. The most common fillings are tomato, French fries, onions, and tzatziki or tahini sauce. Now the owner of the aforementioned establishment goes by the name of Mr Chrysanthos, who among some patrons has earned an unsettling reputation. It was said that he had a permanent scowl etched on his face, shouting and barking orders on the staff, never making eye contact with whoever walks in there, a mad-as-hell, ticking time bomb whos always in a bad mood.
Community News: Affinity Visiting Nurses Hospice sponsoring ...
Affinity Visiting Nurses Hospice will sponsor "Celebrating Life" at the Oshkosh Country Club. The event will take place on Saturday April 28 from 6 to 9 pm. The evening will feature a silent auction, live music provided by The Grattones, jazz quintet of Lourdes High School, and a full gourmet appetizer buffet and dessert. Affinity Visiting Nurses Hospice provides comfort care and support to those individuals who wish to remain in their homes at the end of life and helps support the families who care for them. Hospice services are provided to everyone regardless of their ability to pay. Our program relies on the generosity of individuals and groups within the community for donations to support the hospice mission. It is through your gifts that we are able to continue to provide exceptional end-of-life care to patients and their families during a very challenging time in their lives.
Top-shelf shortcuts: Help for homemade meals can come from a ...
ATLANTA — It starts with a twist of the wrist, or so says chef Nancy Silverton in her new book of the same name. For Silverton, who squeezes orange juice for her son every morning, using canned and jarred items was not a concept she came to naturally. So what motivated this leading proponent of organic and sustainable produce to change her only-from-scratch standards and to go as far as to write a whole cookbook about it? "I was alarmed that people were forgetting what to do in the kitchen," Silverton answers. "Everybody's so busy, they are turning to home-replacement meals to get dinner on the table. Even if they are forsaking fast food, they're buying takeout from supermarkets and gourmet stores. I wanted people to get in touch with the joy in preparing good food that fit within the parameters of their life." .
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