Synopsis From Dust Jacket:
Miss Patti is back, as fierce as ever, sharing more than 100 new recipes that will have your mouth watering and your guests begging for seconds! With dishes ranging from the Over the Top, Top, Top Macaroni and Cheese (with shrimp and lobster!), to the Poaches Salmon with Basil Cream Sauce and Fettuccine, to the Tender and Juicy Barbecued Baby Back Ribs, to the Fried Apple Pie, there's something perfect for every occasion. She not only walks you through the preparation of her favorite dishes with ease, but also share heartfelt and witty stories about food, family, and life throughout the book.
I'm a huge fan of all things Patti LaBelle. She is in my top five list of female vocalists of all time, and while I never got to try the sweet potato pie everyone went crazy for this last holiday season, I'm going to be on the lookout for it this year.
I've had this particular book for years now, and it's one that I seem to go back to time and time again. It's easy to use, has 6 color coded sections, and almost everything I have made from it is absolutely delicious. I've even given it as a gift to a few friends, and from the feedback I've gotten, they seem to be enjoying it as much as I do.
The one recipe I make more than any other, is for Smothered Pork Chops. It was the first thing I ever cooked out of this book, and it's one I tend to go back to a handful of times throughout the year. I've made it so many times, I don't need to look at the recipe anymore. The gravy with this is so damn good, rich and creamy, the kind of gravy that sticks to your ribs. I've used it on mashed potatoes, and love to wipe my plate with a piece of toast, just to make sure I get it all. I do add more mushrooms than the recipe calls for, and I use regular bacon, over turkey bacon.
I'm not a huge dessert person, never have been, never will be, but I'm a sucker for baked pears. Hell give me a poached pear, and I'm just as happy. Her version has them wrapped in a layer of pie dough, and stuffed with sugar, cinnamon, raisins, and nuts. She calls them Pear Dumplings, and just typing this is making my mouth water. It's been a while since I've made this one, but I'm thinking that will have to be rectified as soon as possible. She recommends the same preparation for sweet or tart apples, especially Jazz apples, but I haven't tried that yet. I've played around with using a mixture of brown and regular sugar, instead of just the granulated, and I find my palette tends to enjoy that flavor a bit more.
So now that I've got your taste buds jumping, I'm going to leave you with one of my favorite Patti LaBelle songs.