MY FAMILY HAD A TRADITION of eating fresh peaches with Pet milk or evaporated milk. Peaches and cream. You know what I’m talking about if you were part of the baby boom generation. Pet milk and mushroom soup were staples in the post WWII kitchens of the 50s. Remember those canned cling peaches that we […]
CHOCOLATE- CREAM CHEESE MOUSSE From “Recipe Girl” This is a decadent, very rich dessert. It’s delicious, but should be served in small portions. I would even suggest serving it in after-dinner drink glasses with small spoons. INGREDIENTS: Two 8-ounce packages cream cheese, softened 2 cups granulated white sugar 2 1/2 teaspoons vanilla extract 1/2 cup
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From Donald Link, “Real Cajun” Ingredients: 1 pint shucked oysters 3 ounces thick sliced smoked bacon, cut into ¼ inch cubes 4 tablespoons butter 1 small onion chopped 1 bunch scallions 2 celery stalks cut into ¼ inch cubes 1 small potato diced 1 cup chopped fennel bulb 2 garlic cloves, minced 5 bay leaves
Herbsaint Infused Oyster Stew with Smoked Bacon Read More »
ONE OF THE FIRST cookbooks that my mom acquired was River Road Recipes published by the Junior League of Baton Rouge in 1959. Over 1.3 million copies of this recipe collection have been sold. I cannot imagine a Louisiana kitchen without a copy of this textbook of Creole cuisine. I recall that there was a
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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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I AM DESCENDED from a long line of fine Creole cooks. My great grandmother Lucille Bernard Cocke—the mother of Gladys Cocke Toca, my paternal grandmother—was known as “Sweet Lu” by many. Her husband, Clarence Cocke, lovingly referred to her as “wife.” To the rest of us she was and always will be known as “Granny.”
Almost as Good as Granny’s Read More »
I HAVE NEVER been very good at making huge pots of gumbo. I like to think of my gumbo as a highly specialized small batch gumbo or “boutique” style gumbo. I strive for a deep, dark, rich, smoky flavor. Much of this can be achieved through the meats and sausage that you choose as well
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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,
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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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 FRIEND Suzy Muery and I had the notion one day that we would start a baking business. Her oldest son Lex and my son Walker were born in the spring of 1987. We made this somewhat impulsive decision one night after a couple of glasses of wine and while still recovering from the brain
Strawberries & Chocolate and More… Read More »
