Culinary Antiques

I remember dropping by my grandmother’s house after school.  We would sit in her kitchen by the open window, lace curtains blowing in the wind, talking and drinking tea.  I would peel apples; she would roll out the dough.  A few hours later wonderful warm strudel was coming out of the oven and my grandfather would magically appear, ready for sampling.  Those old memories are here with me when I am in my own kitchen.  What begun years ago propelled my love for cooking and all things culinary.  What I would give today for my grandmother’s old crock-pot sitting in her kitchen window?
This fascination of all things culinary started me on my epicurean collecting.  I adore the glow of old copper; the patina of antique silver and the allure of old pewter.  Every European trip we scour the countryside of the continent for gastronomic finds.  These everyday items make my kitchen a special gathering place and the center of our family’s meals, festivities and memorable celebrations.
We just received a new container in our Baton Rouge store and one is on the way to our Dallas location.  Both shipments have wonderful arrays of culinary treasures.
“The discovery of a new dish does more for human happiness than the discovery of a new star,” wrote French writer and gastronome Anthelme Brillat-Savarin.
So, I will share with you one of my favorite recipes…
Blueberry Muffins     I just love baking these muffins during the blueberry season in the early summer, when the berries are juicy and plump. The recipe was perfected during the years of Renaissance Garden Café and many of you been asking for it. So, here it is – my secret recipe. Enjoy!
INGREDIENTS     2 cups unbleached flour, plus 1 tablespoon for dusting berries
1 teaspoon baking soda
1½ teaspoon baking powder
½ teaspoon salt
½ cup granulated sugar
2 large eggs
1½ cup sour cream
¼ cup of milk
¼ cup vegetable oil
1½ teaspoon vanilla extract
2 cups fresh blueberries
Extra sugar for topping
PREPARATION v Preheat oven to 425⁰.
v Spray muffin pan with nonstick cooking spray.
v Pick over blueberries for stems, rinse, towel dry & dust with 1 tablespoon of flour.
v Stir flour, sugar, baking powder, baking soda & salt until well-mixed in a large bowl.
v In a separate bowl whisk eggs, milk, sour cream, oil  & vanilla with a fork until blended.
v Fold sour cream mix with berries into flour mixture, just until moist ~ do not over mix.
v Using ice cream scoop, fill muffin pan evenly with batter & sprinkle with sugar before baking.
v Place muffin pan in the middle of the oven and lower the temperature to 400⁰.
v Bake for 20 minutes & test with the toothpick in the center.
v Cool on a wire rack before removing from muffin pan and eating one or two.
Makes 12 muffins.
                                                  Bon Appetit!