Author: Jan Robert

Foodies Blog

More Al Fresco Dining

In keeping with the “dining alfresco with friends” theme for the fall, here is a sneak peek at a few more of my favorite outdoor

September 22, 2015

Recipes

Cold Rice Noodles with Peanut-Lime Chicken

Adapted from David Tanis, via The New York Times and The Smitten Kitchen Serves 4 generously, 6 moderately Peanut dressing Ingredients: 3 tablespoons Asian fish

September 22, 2015

Recipes

Huachinango a la Veracruzana

From “The Cuisines of Mexico” by Diana Kennedy Preheat oven to 325 F Ingredients: 3 pounds whole redfish or red snapper, gutted and scaled 1 teaspoon salt

September 22, 2015

Old Fashioned, Louisiana Style

Ingredients: ½ teaspoon of Cocktail and Sons “Spiced Demerara” syrup or 1 demerara sugar cube 3–4 dashes of Angostura bitters 3–4 dashes of orange bitters

September 10, 2015

Blueberry Basil Vodka Martini

You will need a cocktail shaker and a muddler to make this drink. Ingredients: 2 handfuls of fresh Louisiana blueberries 6–8 basil leaves 1–2 teaspoons

September 10, 2015

Keeping it Local

BARBARA KINGSOLVER, in her book Animal, Vegetable, Miracle tells the story of a year in which her family made every attempt to feed themselves animals

August 31, 2015

Stirred Not Shaken: The Louisiana Craft Cocktail

ALTHOUGH I WAS pretty lousy at chemistry, I always wanted a chemistry set. You remember what I am talking about. Those really cool kits that

August 25, 2015

Saint 75

From Commander’s Restaurant, New Orleans You will need a chilled champagne glass and a cocktail shaker. Ingredients: 1 ounce Tanqueray or Sapphire gin 1 ounce

August 24, 2015

Mr. Bates Bittersweet Cocktail

This recipe comes from Downton Abbey–not originally from the south, but sure is refreshing on a warm summer evening! (makes one drink Ingredients: 1

August 24, 2015

Sunday Summer Lunch

Summertime in south Louisiana means porch sitting, floating down lazy Louisiana rivers, and inventing every possible way to avoid turning on the oven and heating

July 27, 2015

What’s a Locavore?

For the fifth consecutive year, I joined the eat local challenge promising to eat only locally grown food for 30 days. If you interpret the

July 7, 2015

Hot and Smoky Baked Beans

Recipe from Bon Appetit, July 1999 Ingredients: 6 bacon slices* 1 1/2 cups chopped onion 1 1/4 cups purchased barbecue sauce 3/4 cup dark beer

July 7, 2015

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Author: Jan Robert