Aimee Broussard quit a job that
took her away from her Baton Rouge home and new husband, spending the newly
freed-up time to learn to sew and cook every family recipe given to her by her
sister-in-law. After she won a wardrobe makeover trip to New York City and
taught fashion guru Tim Gunn how to make a New Orleans doberge cake, she
decided to start a food blog.
She attended a “Dreamers into
Doers” event at Martha Stewart, created an online store and further developed
her blog and was the 2013 Dixie Crystals Cookie Bake-off champion.
Now, Broussard has published “Picnics,
Potlucks and Porch Parties” cookbook, published by Quail Ridge Press of
Mississippi, full of Southern recipes for everything from Easter brunch to a
neighborhood potluck gathering.
Broussard will be on the QVC channel from 7 p.m. to 9 p.m. Wednesday (May 18) selling her cookbook and after that, the book will be released to the public. She will also be hosting a cooking demonstration featuring her cookbook from noon to 1 p.m. June 18 at the Southern Food and Beverage Museum in New Orleans.
Broussard will be on the QVC channel from 7 p.m. to 9 p.m. Wednesday (May 18) selling her cookbook and after that, the book will be released to the public. She will also be hosting a cooking demonstration featuring her cookbook from noon to 1 p.m. June 18 at the Southern Food and Beverage Museum in New Orleans.
Here's a recipe for homemade tomato basil soup, to be served with grilled cheese sandwich wedges.
Homemade Tomato Basil Soup
1 cup onions, finely chopped
1 cup celery, finely chopped
2 tablespoons tomato paste
4 cups chicken broth
1 teaspoon dried oregano
1/4 cup fresh basil, plus more for garnish
1/2 cup butter
1/2 cup flour
1 cup Parmesan cheese
1 1/2 cups half and half
1 teaspoon salt
1/2 teaspoon pepper
Directions: Add diced tomatoes,
onions, celery, tomato paste, chicken broth, oregano, and basil to your crock
pot. Cover and cook on low for 5-6 hours. About 30 minutes before the soup is
ready, prepare a roux by melting the butter over medium low heat in a skillet
and whisking in the flour. Whisk constantly for about 10 minutes or until the
roux turns golden brown. Slowly add the soup from the crock pot to the roux, a
cup at a time. Whisk together until smooth then add the roux mixture back to
the crock pot. Stir in the Parmesan cheese, half and half, and salt and pepper.
Stir well then cover and cook on low for another 30 minutes. Pour soup into blender (you may need to do this in batches,
depending on how big your blender is) to get out all the clumps and puree until
smooth. Serve with grilled cheese sandwich wedges.
Cheré Dastugue Coen is
the author of several Louisiana romances under the pen name of Cherie
Claire. She is also the author of “Forest Hill, Louisiana: A Bloom Town History,” “Haunted Lafayette, Louisiana” and “Exploring Cajun Country: A Historic Guide to
Acadiana” and
co-author of “Magic’s in the Bag: Creating Spellbinding Gris Gris
Bags and Sachets.” Write
her at cherecoen@gmail.com.
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