Hedonist pic of the Day… Fudge Brownie

Archived: February, 2010 | Related topics: , , ,

fudge brownie, chocolate frostingThis thing tastes as good as it looks. Amazing!

Jambalaya – Definition

Archived: February, 2010 | Related topics: , ,

[juhm-buh-LI-yah; jam-buh-LI-yah] One of CREOLE cookery’s hallmarks, jambalaya is a versatile dish that combines cooked rice with a variety of ingredients including tomatoes, onion, green peppers and almost any kind of meat, poultry or shellfish. The dish varies widely from cook to cook. It’s thought that the name derives from the French jambon, meaning “ham,” the main ingredient in many of the first jambalayas.

Recipe: Lasagna that rocks!

Archived: February, 2010 | Related topics: , , , , , ,


  • 1 pound hamburger
  • 1 small onion
  • 1/2 pound sausage
  • Salt and pepper to taste
  • 2 bottles of tomato sauce of your choice (or try the pasta sauce from this site.)
  • 1 package (16oz) lasagna noodles
  • 1 cup ricotta cheese
  • 8oz. cream cheese (soften)
  • 1/2 cup sour cream


1. chop onions and garlic, get ingredients ready.

2. Saute onions and garlic until soft, about 6 minutes.

3. Add both kinds of meat and brown.

(When meat is fully cooked it should look like picture below.)

4. Add spaghetti sauce to browned meat and keep warm, letting the flavor combine.

5. Put water on to boil in large pot, while that is heating up, combine Ricotta cheese, cream cheese and sour cream in large mixing bowl.

6. Beat on medium speed until it is smooth. (The softer the cream cheese is the easier this will be. Cream cheese tend to be lumpy when mixed.) Set aside.

7. Once water is boiling, add noodles in small batches, making sure that they soften enough to be submerged totally in the water.

8. Follow directions on box for cooking, cook until Al Dente. Once they are done, drain and set out on paper towels out of the way until cool.

9. in 9″x13″ glass dish, cover bottom of pan with sauce and meat, follow with one layer of noodles, overlapping a bit.

10. Next, cover with all of the filling.

11. On top of filling do a layer of sauce, a layer of noodles and another layer of sauce. (At this point lasagna can be refrigerated overnight.)

12. Cover with aluminum foil and cook in a 350 over for 1 hour.

13. Remove tin foil, add mixture of mozzarella and cheddar cheese and cook another 10-15 minutes.

14. Prepare to be hugged, proposed to and adored. They’ll never know how easy it is to do, they’ll think you’re magical. And you know what? You are.



Hedonist pic of the Day… Veggie (just to mix it up)

Archived: February, 2010 | Related topics:

Multigrain Loaf made by Me…. Hedonist pic of the Day

Archived: February, 2010 | Related topics: , ,

Mae West… on Hedonism

Archived: February, 2010 | Related topics: , ,

When caught between two evils I generally pick the one I’ve never tried before.”

-Mae West

Recipe: Roasted Garlic

Archived: February, 2010 | Related topics: , , , , ,

This is a great way to use up Garlic that’s beginning to get old. (You can tell it’s getting old when you cut it and it’s beginning to sprout. See second picture down.) This is one of my favorite things to eat in the world, enjoy!

You will need:

1. Garlic

2. Olive Oil

3. Aluminum Foil

3. Oven safe dish

4. Salt and pepper

1. Cut Garlic bulbs 1/4 inch from top with a SHARP knife.

2. Set cut garlic bulbs in Aluminum foils squares that can wrap around bulbs completely.

3. Pour extra virgin olive oil over bulbs until oil begins to spill over. (Don’t put much more in!)

4. Make sure each bulb is saturated. (I recommend you keep the olive oil, it will be Garlic flavored and great for dipping bread into!).

5. Wrap each bulb up, making sure they are covered, put in oven safe container.

6. Cook in 375 degree oven until garlic is very soft and caramelized looking. (45 minutes to an hour normally.)

Tonight I had this on toasted french bread with a little sea salt. It was amazing! But my other favorite way to prepare it is to get a good quality blue cheese, fresh basil and a baguette. Slice and toast the baguette, smear some blue cheese, roasted garlic and a tiny bit of basil. It is really heaven in your mouth. Be careful though, one time I ate two entire bulbs of garlic and they almost sent me home from work the next day. Oops!

Please let me know if you have a good recipe using roasted garlic, I’d love to post it here.


Dinner tonight

Archived: February, 2010 | Related topics: , , ,

Roasted garlic on toasted pieces of bread and a bunch of leftovers that turned into a pseudo lasagna. Can you get more comfort foody?!

Creole Cooking-Definition

Archived: February, 2010 | Related topics: , , , , , ,

[KREE-ohl] In the 18th century, the Spaniards governing New Orleans named all residents of European heritage Criollo. The name, which later became Creole, soon began to imply one of refined cultural background with an appreciation for an elegant lifestyle. Today, creole cookery reflects the full-flavored combination of the best of French, Spanish and African cuisines. Its style, with an emphasis on butter and cream, is more sophisticated than Cajun cooking (Which uses prodigious amounts of pork fat.) Another difference between the two cuisines is that Creole uses more tomatoes and the Cajuns more spices. Both cuisines rely on the culinary “holy trinity” of chopped green peppers, onions and celery, and make generous use if FILE POWDER. Probably the most famous dish of Creole heritage is GUMBO.