Shrimp Bonnie is equally good served over hoecakes or pasta or even a bed of hot grits.
One of the real joys of teaching is the sharing. It’s more than just showing someone the basics of cooking, but also sharing the subtleties that make a cook into a good one, trading culinary secrets with other teachers and students, and revisiting memories of the people who’ve shaped me into the cook I’ve become.
Unhappily, it’s been a year since my last class. So, a recent class for a group of feisty Southern ladies who gather under the singularly appropriate appellation “Southern Comfort” marked a welcome return of the sharing, trading secrets, and revisiting of memories.
The best memories it brought to fore were of my lovely friend Bonnie Gaster, the fabulous cook who helped me create the appetizer that opened the class. Read More