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Tammy’s Turnip Soup


1/4 c (1/2 stick) unsalted butter
1 large sweet onion, peeled and thinly sliced 
1 large garlic clove, minced
6 large turnips, peeled and diced
7 c water
2 tsp kosher salt
1 tsp pepper
1-1/2 to 2 c whole milk or half-and-half 
Applesauce for garnish

In a stockpot over low heat, melt the butter. Add the onions and garlic. Cook until very soft, about 15 minutes. Add the turnips, water, salt and pepper. Bring to a boil, then reduce heat to low and simmer, covered, around 45 minutes or until the turnips are tender. They should break up easily when pressed with the back of a spoon.
Using an immersion blender, puree the soup (or allow to cool and place in a blender to puree, then return to the pot). When smooth, add the milk. Stir constantly for 2 to 3 minutes. Serve warm with a squiggle of applesauce as a garn ...

Tuna Fish Rillettes with Cornichons


2 cans of tuna
6 anchovies
Lemon zest of 1 lemon
5 to 6 oz of butter
salt and pepper

Drain tuna fish and tear into little pieces.
Use a fork to mash the anchovies. 
Mix tuna fish, anchovies, and lemon zest and knead all together. 
Don’t use a blender and season with salt and pepper. 
Be careful with the salt since we are using anchovies.
If you like to preserve it for a few days poor some melted butter over it and refrigerate.. 

Serve with bread and Cornichons.






Braised Tuna with Ginger and Soy


5 tablespoons rice wine vinegar
1/3 cup dark soy sauce
1/3 cup white wine
1/8 teaspoon ground cardamom
½ teaspoon sugar
3 tablespoons peanut oil
Tuna steaks to serve 4
1 small onion, peeled and diced
1 tablespoon minced fresh ginger
3 cloves garlic, peeled and minced
2 teaspoons toasted (Oriental) sesame oil
2 scallions, diced
salt and freshly ground black pepper to taste

Heat oven to 375° F. Combine vinegar, soy sauce, white wine, cardamom and sugar in a small bowl.
Put 2 tablespoons of the peanut oil into a Dutch oven or flameproof casserole over medium-high heat. When oil is hot, add tuna steaks (sauté in batches if pan is crowded and sauté for about 2 minutes. Turn tuna over and sauté for 1 additional minute. Remove steaks from pan and keep warm.
Add remaining tablespoon of ...

Low Country Tomato Pie


Preheat oven to 375º 

3 C shredded sharp cheddar cheese
1 C gruyere cheese, shredded
1 C mayonnaise
3-4 large ripe tomatoes, sliced ½” thick
½ sweet onion, sliced thin
1 C bread crumbs
1-2 Tbsp basil (fresh)
1-2 Tbsp chives (fresh)
1 C Parmesan cheese (grated)
1 pie crust
Salt and ground pepper 

Use a quiche or pie pan. Bake pie crust according to directions. Place enough sliced tomatoes to cover a cookie sheet on paper towels and salt. Let them sit for 30 minutes to 1 hour and then blot up moisture. 
To assemble, place onions on bottom of pie crust; sprinkle with ⅓ C bread crumbs and ⅓ C Parmesan cheese. Cover with tomatoes (overlapping). Sprinkle with ground pepper, basil, chives, ⅓ C bread crumbs and ⅓ C Parmesan cheese. In a separate bowl, combine cheddar and gruyere cheese a ...

Bunuelos with Glazed Bacon and Heirloom Tomatoes



Preheat oven to 425º

¼ cup butter 
Good pinch of salt
1 cup water
1 cup plain flour
2 eggs and 1 yoke
½ tsp. Dijon mustard
½ tsp. cayenne pepper
½ cup Manchego cheese (fine grate)
1 T finely chopped thyme leaves (can substitute any herb to compliment meat if using for sandwich)

Bring butter, salt and water to a boil. Quickly add flour and stir vigorously with a wooden spoon until mixture forms a ball and falls away from side of the pan. Gradually add eggs, mustard, spices, herbs and cheese until combined. Use piping bag or 2 spoons to form and place on baking sheet. Bake for 10 minutes and reduce heat to 350º and bake 12-15 minutes until browned. Serve hot or cold.

Place bacon on sheet pan and sprinkle with brown sugar (can use maple). Bake until crispy at 400-450º. Slice f ...

Tomato Goat Cheese Appetizer


Sauté: 3 T olive oil 
1 green onion, chopped into green
1clove garlic, chopped

1 large can diced tomatoes…28 oz. (May add tomato paste)
1 T finely chopped parsley
1 T chopped basil
salt & pepper

Cook 20 mins. or until reduced to medium thick sauce.
Crumble 1 log (4”) goat cheese into baking dish.
Cut 4-8 sundried tomatoes into strips.
Place on top of cheese.
Sprinkle chopped fresh tarragon and julienned basil on cheese.
Sprinkle with Pecorino Romano or Parmesan cheese…generous amount
Pour sauce over mixture, cover with foil and bake for 25 minutes at 350 degrees.

Serve with toast rounds rubbed with garlic and drizzled with olive oil.



Pink Peppercorn Thyme Soda


8 whole star anise
2 Tbsp whole pink peppercorns, plus additional for garnish
1 Tbsp whole cloves
3 C water
1 C sugar
½ C fresh thyme sprigs plus 8 additional sprigs for garnish
Ice cubes
4 C chilled club soda

Toast anise, 2 Tbsp peppercorns and cloves in a small skillet over medium-high heat until aromatic, stirring often, about 2 minutes. Wrap spices in a triple layer of cheesecloth; tie shut. Pound with rolling pin to crush spices lightly. Bring 3 C water and sugar to boil in medium saucepan and add spices in cheesecloth. Remove from heat, cover and steep 15 minutes. Add ½ C thyme sprigs, cover and steep 10 minutes longer. Strain syrup into a medium bowl and chill until cold. (DO AHEAD) Can be made 1 week ahead. Cover and keep refrigerated.

Fill 8 tall glasses with ice. Divide syrup among glasses. Add ...

Lemon Thyme Cookies


Preheat oven to 350 º

1¼ C flour
½ tsp cream of tartar
½ C unsalted butter, softened
¾ C flour
1 egg
2 Tbsp fresh lemon thyme, finely chopped or ¾ oz. dried lemon thyme

Sift flour and cream of tartar together. Cream butter with sugar; add egg and mix well. Blend in flour mixture until well incorporated. Stir in lemon thyme. Chill at least 2 hours.
Roll into balls the size of small walnuts and bake on greased cookie sheet for 10-14 minutes. Edges may brown slightly.

Strawberries and Cream


1 (14 oz.) can Eagle Brand condensed milk
1 ½ cups cold water 
1 (3 ½ oz.) package instant vanilla pudding
2 cups (1 pint) whipping cream, whipped
1 loaf pound cake, cut into cubes
1 quart fresh strawberries, sliced
1 cup or large jar of real strawberry preserves.
(1 tablespoon brandy sprinkled on top of pound cake between layers)

In a large bowl, combine sweetened condensed milk and water. Add pudding. Mix well. Chill for 5 minutes. Add whipping cream folding into pudding mixture. Use 4 quart glass bowl, layering ingredients as follows, pudding, pound cake, brandy, preserves, and strawberries. Continue ending with the pudding on top and garnish with strawberries. Chill for 4 hours before serving. 
Serves 12 - Can add blueberries or other berries to the strawberry mixture if you wish.

Smoked Salmon Pate


Makes one rolled loaf 

3 packages (8oz. each) cream cheese
1 T. horseradish
11/2 t. dried dill
1T lemon juice
1t. all purpose seasoning such as Emeril or Natures
1T. Worcestershire
2 pounds smoked salmon, diced
Garnish: fresh dill and lemon slices
Condiments: chopped red onion, capers, chopped cucumbers, caviar (optional) pumpernickel bread

Soften cream cheese and add horseradish, dried dill, lemon juice, all purpose seasoning, and Worcestershire. Line cookie sheet with parchment or waxed paper. Spread mixture evenly into rectangle approximately 1/4 inch thick. Chill. Layer the smoked salmon, roll jelly roll fashion. Place on serving tray and garnish. Serve with condiments and pumpernickel bread.