For Mother’s Day, I requested that readers send favorite recipes passed down from their mothers and grandmothers. Carol Miles generously shared this favorite recipe from her mom, Mary Miles. Sure to be a crowd pleaser! Ingredients: ½ cup butter melted 2 tablespoons olive oil 24 jumbo shrimp, peeled and deveined 3 cloves garlic, crushed 2 […]
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For Mother’s Day, I requested that readers send favorite recipes passed down from their mothers and grandmothers. This recipe was passed down lovingly from Irma D Bruce to her daughter Mimi Bruce. Thanks Mimi for sharing the love from your mom, Irma D Bruce! This soup was standard fare in the Bruce home before big
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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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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.
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
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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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My recipe collection reflects the people and the food that influenced my life and continue to bring me joy and sweet memories. Gayden and I have fond memories of dinners in New Orleans at the home of Sam Robinson and Marilu O’Byrne. Marilu is not only an accomplished ophthalmologist but also a talented chef. One
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I love composed salads. Think of the plate as a palate and arrange colors, textures and flavors to your liking. Blood Orange Salad with Olives, onions, feta and mint Serves 4 2 blood oranges 2 Louisiana Sweets or navel oranges About 1/4 small red onion 4 teaspoons red wine vinegar 2 tablespoons best quality olive
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