Now, I’m excited to introduce our special guest, Daniel Schumacher.
Daniel Schumacher, an enthusiastic eater and seasoned home cook, is constantly on the lookout for unique stories, delicious recipes, and food trucks. He began his career as a food writer and editor in New York City working with nationally renowned teams at Food Arts and Gourmet magazine before moving down South to join the food department at Cottage Living in Birmingham, Alabama.
Now, he serves as the editor of Louisiana Cookin’ magazine, which is the only national magazine for the connoisseur of Louisiana’s unique culture, cuisine, and travel destinations. Published six times a year, each issue contains dozens of authentic recipes, with tips from professional chefs and home cooks alike.
Here is a recipe for “Lemon Poppyseed Scones.” I learned how to make these at NOCCA. They taste so good!
“Figure Out This Food!”
I have a game on my Facebook page called “Figure Out This Food.” I post a close-up of a food item and the first three guesses get a shout-out here. Congratulations to Sokhoeun Chau, Mickie Gillen, and Jennifer Gros Hill for guessing “Radishes.”
It’s Snacktivity Time! Here, I give you fun easy breezy snack ideas. Today’s Snacktivity is… “Kathleen Gebbia’s Pot de Crème.” This is so delicious and chocolatey!
1 12-oz. bag semisweet chocolate
4 room temperature eggs
2 tbsp. vanilla
1 c. hot liquid (hot coffee for mocha, hot tea, or hot milk)
Whipped cream (optional)
In a blender, chop the chocolate into smaller pieces. Add eggs, vanilla, hot liquid, and salt. Blend until smooth. Pour into ramekins and refrigerate for 2 hours to overnight. Top with whipped cream (optional).
This is a recipe for Louisiana Cookin’s “Mini Crawfish Pies.” These mini pies look so delicious!
14.1-ounce) package refrigerated pie crusts
1/2 (16-ounce) package thick-cut bacon, cut into 1/8-inch pieces
2 cups shredded Cheddar cheese
3 tablespoons chopped chives
3 tablespoons all-purpose flour
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 cup milk
2 large eggs
1/2 (16-ounce) package crawfish tails, chopped
Preheat oven to 375°. Unroll pie crusts on a lightly floured work surface. Cut 24 (3 1/2-inch) circles from crusts, and press into 24 mini muffin cups. Prick sides and bottom of crusts with a fork.
In a large skillet, cook bacon over medium heat until bacon is cooked and crisp, 22 to 24 minutes. In a medium bowl, add bacon, cheese, chives, flour, salt, pepper, milk, and eggs. Whisk to combine. Gently stir in crawfish to combine. Divide mixture evenly among crusts.
Bake on the bottom oven rack until lightly golden and puffy, about 15 minutes. Serve warm. Makes 24 mini pies.
Here is a fun kitchen-related craft. Today’s kitchen craft is how to make “Lunch Container Love Notes.”
1 lunch container
Step 1: Pick a special lunch container.
Step 2: Place a “love note” or a note of appreciation inside. Surprise!
That’s all for this week.
Kid Chef Eliana