Best kept secrets of my kitchen Blog at

Best kept secrets of my kitchen

Aug. 30, 2009 11:04 am 
What rapant weeds attack the last of the producing bounty of summer!  The wettest summer in memory in Alabama has created a monster of encroaching unwanted flora and fauna...but the peppers and peas persist in their passion to fill my pans and heart.  The bunnies have done their best… MORE
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Jun. 16, 2009 6:00 am 
Updated: Jun. 17, 2009 5:59 am
What a glorious, riotous profusion of vegetation awaited me this morning at 6:00 a.m.  Armed with a mega-mug of decaffienated coffee and a plastic tub I walked into the rising sun and into heaven.  Was able to pick enough beans for a canner full later this afternoon and gleaned… MORE
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May 30, 2009 6:40 am 
Updated: Jun. 16, 2009 9:57 am
Hopefully the mosquitos have thinned out and it's a glorious and rare day in southern Alabama.  We've had lots of rain (that hasn't happened in years) during May and my veggies are calling.  I'll plant a few late tomatoes today and replace a couple of peppers that have given up. … MORE
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May 24, 2009 11:48 am 
Updated: May 30, 2009 6:04 am
About 3 years ago I discovered TrueLemon and TrueLime...available on the web by typing in TrueLemon...  These products completely take the place of lemons and limes in 99% of recipes.  I love the flavor of these citrus fruits and do a lot of homecanning which calls for lemon juice in… MORE
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Emily Tisdale

Member Since
Aug. 2007

Cooking Level

Cooking Interests
Baking, Frying, Stir Frying, Asian, Indian, Italian, Southern, Nouvelle, Middle Eastern, Mediterranean, Healthy, Gourmet

Quilting, Sewing, Gardening, Hunting, Reading Books, Music, Wine Tasting

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About Me
I've published two cookbooks, "Emily's Kitchen" and "The Country Gourmet". I'm currently working on my third..."Cooking Down a Country Road". Cooking is a passion, not a drudgery for me and I love to create new recipes. I love home canning and usually put up about 600-700 jars of fruits, veggies, jams, jellies, chutneys and various sauces per year. A lot is from my garden but a trip to the farm stands always gives me plenty of ambition to stock up for the winter. I count myself lucky to have a husband who is ALWAYS ready to try a new recipe and who is honest enough to tell me "it wouldn't break my heart if you didn't make this again". That doesn't happen often though and he has really helped me with encouragement and constructive criticism. I pride myself on making everything possible from scratch including seasonings as most prepackaged and convenient foods are loaded with sodium, chemicals and preservatives. My herb and veggie gardens provide us healthy alternatives and joy.
My favorite things to cook
We love venison and try to stock our freezer every hunting season. We're lucky that Alabama has a long season and we usually process up to 14 deer per year. Venison provides us with lean red meat without the cholesterol and fat of beef. Every year we host 2-3 "Beast Feasts" where my husband and I cook wild game of every description and serve 10+ different dishes to an average of 50 guests. These gatherings are held outdoors and each one has at least one or two new dishes for our friends to sample. Summertime brings me the chance to thrive in the kitchen doing home canning. Nothing is more satisfying than gazing at my cabinets loaded with home canning ready for the winter months.
My favorite family cooking traditions
Every year we have a "Christmas" dinner with the "kids" we've claimed as our own. This dinner is early December so as not to interfere with biological families and I really blow it out with special dishes. The table is set formally and gives us all a chance to be together and share the traditional style dinner in a world where everything is fast paced. I think it's important that today's generation gets a chance to experience a dinner where old values are cherished.
My cooking triumphs
The best recipe I've created so far is Prime Rib Soup using the bones from a prime rib roast. My favorite recipe is the one I'll create next. Each year I enter a lot of home canning at the Alabama National Fair (28 years and counting...) and so far I've won well over 800 ribbons plus 4 Best of Fair. In 2008 I created a recipe called "Honeysuckle Jelly" made from the blooms of the honeysuckle that surrounds our country home. It tastes like the honeysuckle smells.
My cooking tragedies
Stuffed squid. Enough said...
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