Crustless Goat Cheese Vegetable Tatin

Before going in to the oven.

This one is not just a pretty face. She packs a wallop of health and tops it with a cherry of exceptional taste.

There are certain vegetables my husband does not like. Summer squash, like Zephyr, Zucchini and Crook Neck are on the "I won't eat them, so do not cook them," list. Unless I fancy them up like in this amazing and super easy crustless "tarte."

Happy St. Patricks Day and a Brand New Soda Bread

Credit: Joan Lamoreau

Yep, I've been really, really lazy. Just so you know, blogging is hard, keeping up with life and then adding said life to blog even harder and then there is the pressure. You see something cool, you want to share something cool and then you realize laundry and groceries trump something cool.

But I'm getting back to it. Who knows how often or when or what or anything. But I'll do my best to get back to chronicling cool stuff. I have a Pin Board that is even called Basic Coolness. I like cool stuff, knowing full well that my cool is not the same as somebody else's cool, but (said with a twinkle in my eye) I know who my tribe is and they know who I am.

With that said, I am going to dedicate this post to my friend Peter. He lost his mother yesterday, and the world is a lesser place without Elaine.

New Orleans Seafood Gumbo

I promised this to you guys. But I never thought it would take 3.5 months to get it up here. Maybe the anticipation will make it all that much better when you make it at home for your family?

This my own version of New Orleans Seafood Gumbo. It's warm and comforting and super tasty. Enjoy!

Ingredients:

1 yellow onion, chopped
1/2 large green bell pepper, chopped
2 ribs celery, chopped
3 cloves garlic, chopped
2 threads saffron
1 cup rice, pre-cooked
1 bag small tail off shrimp
1 bag frozen clams
1 lemon, zested
1 tbs worcestershire
1 tsp paprika
2 tsp Zatarains Cajun Seasoning
1 tsp Crystal Louisiana Hot Sauce
2 Bay leaves
Brown/Dark brown roux

Directions:

1. Sweat onions, garlic, bell pepper and garlic with the saffron
2. In a separate soup pot, make the roux: Melt 3 tbs. butter and add 3 Tbs, cook over low/medium heat until combined. Add stock to desired consistency and cook until brown but not scorched.
3. Add cooked veg to roux
4. Add Seafood and simmer on low, adding stock as necessary for the consistency that appeals to you.
5. Add lemon zest, worcestershire, cajun seasoning (it comes in a wee mesh bag - simple cut it open and measure out your seasoning), hot sauce and bay leaves
6. Lower heat and simmer adding salt and pepper to taste
7. Add rice, heat through
8. Serve garnished with bias cut green onion and crusty bread