Recipe of the week

Stirrin' It Up on WAFB - TV Show

November 30 , 2010
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TORTELLINI WITH ITALIAN SAUSAGE, FENNEL AND MUSHROOMS

November 25 , 2010
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MAMA’S TURKEY FRICASSÉE WITH THYME BISCUITS

November 23 , 2010
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CHORIZO-STUFFED PORK LOIN

November 18 , 2010
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FRIED CABBAGE “SICILIAN STYLE” (FRITATTA)

November 16 , 2010
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ROASTED GOOSE

November 11 , 2010
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WHISKEY PECAN CAKE

November 9 , 2010
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SHRIMP FILÉ GUMBO

November 4 , 2010
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MISS C’S CANDIED YAMS

November 2 , 2010
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ROASTED PORK TENDERLOIN WITH WILD QUINCE AND PORT SAUCE

QUINCE PRESERVE

Chef John Folse's Favorite Ice Cream and Frozen Treat Machines

Top Pick: Musso Lussino

My Favorite! This one is on my kitchen counter. It's got style, it's got beauty and it's a performer, too. Retails for about $600 and features a 250-watt motor, 1 1/2-quart capacity and about a 30 minute turnaround. Chef John Folse's personal machine.

Power Pick: Musso Pola

For those willing to sacrifice a little design for pure power and extra servings. Retails for about $1,100 and features a 300-watt motor, 2-quart capacity and a batch every 20 minutes.

Bargain Pick: Cuisinart ICE-50 Supreme Ice Cream Maker

Not as finely engineered as its counterparts, perhaps, but for the price, it's hard to beat. Just $250 will get you a reliable, user-friendly ice cream machine. It can take up to an hour to create about a quart, but the results are well worth the wait.

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