Hong Kong, “fragrant harbor” is a pulsating international port and a melting pot of east meets west. The city assaults your senses at every corner with noise 24/7, glaring and garish signage, throngs of beautiful, gentle people pushing their way to their next stop, markets teeming with hawkers and their colorful wares, and unidentifiable exotic […]
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Crème Caramel. Gran gets all of the credit for this one or I thought she did. She confessed that the original recipe was passed down from Aunt Louise Toca who was my great aunt. She has soothed broken hearts and healed incurable diseases with this, the ultimate comfort food, crème caramel. She was always a
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Contrary to popular belief, I did not learn everything I know about cooking from my mom. However, what I did learn were these fundamental truths: eat local, cook it yourself, nobody can make a roux like someone from south Louisiana, and no distance is too great to drive for the best and most authentic ingredients.
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RECIPE by ANNE MORVANT This dish was supposedly invented in New Orleans at Pascal’s Manale. This particular recipe was given to us by our dear friend and neighbor, Anne Morvant. Anne always serves the BBQ shrimp with boiled red new potatoes and of course, crusty French bread to soak up the buttery spicy seafood broth.
LAST YEAR I traveled to New York and set out on a mission to find a neighborhood Chinese restaurant that supposedly had “the best” steamed crab and pork dumplings. When I arrived, I knew that the experience would be authentic. Fortunately, my Chinese friend had written the exact name of the dumplings, Xiao Long Bao,
Little Girl, Big Knife’s Market Shrimp and Sweet Potato Curry Recipe. Everyone has been asking for Christina’s shrimp and sweet potato curry recipe. Little Girl, Big Knife succeeds in tantalizing our senses and comforting our souls with locally sourced sweet potatoes and shrimp. Shrimp and Sweet Potato Curry (serves 4-6) 1/2 onion, chopped 2 inch
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Ingredients 1 cup sugar 3 cups quartered fresh strawberries 20 medium basil leaves, roughly chopped 1 1/2 cups freshly squeezed lemon juice Directions Put the sugar in a heatproof bowl or cup and pour 1 cup of boiling water over it. Stir to dissolve and let cool. Combine the strawberries with the basil and 1/4
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Swiss Chard, Bacon and Poached Egg Recipe from Christina Falco Baldwin of Little Girl, Big Knife Ingredients: 2 large bunches of Swiss chard, sliced into thin strips 1/2 onion, sliced 4 cloves of garlic, chopped 4 strips of bacon, sliced thin 1 can of petite diced tomatoes 1 can of white beans, drained and rinsed
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Fennel is a highly aromatic and slightly sweet anise flavored herb with culinary and medicinal uses. Christina used the market fennel and paired it with chorizo and Louisiana oysters to create this innovative baked oyster dish. The anise flavor is a little reminiscent of the famed oyster Rockefeller flavor we all know and love. Baked
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By Christina Falco Baldwin of Little Girl, Big Knife I always get super excited to see rabe at the market. It brings me back to my grandmother’s at Thanksgiving when this sometimes bitter green was a favorite side dish. 1 bunch broccoli rabe, tough, non-leafy stems removed Extra-virgin olive oil 3 cloves garlic, minced 1/2
Sautéed Broccoli Rabe (or Rapini) Read More »
“Culinary creations of a little girl with big ideas” Christina Falco Baldwin is the little girl behind the big knife. If you don’t know her, you should. We met a couple of years ago and quickly recognized that we both shared a passion for creative cooking and locally sourced food. We first met at Pilates
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According to Natalie Faust Jones this shortcake recipe has made its way through our three generations of their family now and she describes it as “truly spectacular.” Faust Farms is one of the vendors at the Covington Farmer’s market each Saturday during strawberry season selling their luscious berries. Ingredients Strawberry Layer ½ flat of strawberries
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