Pierre Maspero’s Oyster Po’Boy with Spinach and Artichoke
While all the food at Saturday’s lunch at IFBC NOLA looked amazing, the stand out for me was the decadent Oyster with Spinach and Artichoke Po’Boy from Pierre Maspero’s.
read moreMuriel’s Goat Cheese and Shrimp Crepes at IFBC NOLA
These scrumptious Goat Cheese and Shrimp Crepes, courtesy of Muriel’s in Jackson Square, were the hit of the Friday night reception at IFBC NOLA last August.
read moreCrepes- First in a Series-Mushroom Stuffed Crepes with Mexican Sabor
Crêpes feel like a special occasion dish, and these Mushroom Crepes with Mexican sabor are special indeed. And don’t feel intimidated-crepes are simple to make.
read moreTop Catering and Wedding Trends for 2012- Part 1
Top catering trends for 2012 predicted by catering and event planning professionals.
read moreGood Luck for the New Year Italian Style-Cotechino and Warm Lentil Salad
Lentils and Cotechino, a mouth-watering sausage, originating in the Modena region of Italy, and spiced with clove and garlic, is a New Year’s good luck tradition. I broke out a favorite recipe of mine, Lentil Salad, and warmed it up to serve with the Cotechino.
read moreCrabmeat Gratin-A New Orleans Classic with a Jarlsberg Twist
A recreation of a classic New Orleans dish, found in many venerable restaurants there, with nutty Jarlsberg.
read moreLooking Back at 2011 in Gratitude
In spite of the many difficult things this year brought, there was still so much to be grateful for.
read moreMeeting John Besh, Eating at Restaurant August and Recipe for Brown Butter Fig Tart
John Besh, Barnaby Dorfman of Foodista, and future foodie (Photo courtesy of Foodista) Although everyone I mentioned it to, leading up to my interview with John Besh, said he’s such a great guy, I still wasn’t prepare for how completely impressed I would be with him. He’s charismatic, warm and thoughtful, and (icing on the cake) tall with boyish good looks tempered by a tiny bit of gray that’s beginning to touch his temples. Chef Besh spoke to the attendees of the International Food Bloggers Conference after our Saturday night wine pairing dinner at the Monteleone. I had a chance to observe him out in the hallway before he took the stage. Everyone wanted to greet him. Women hugged him, the men shook his hand, he was even kissing babies. When I got the chance to speak with him at his flagship Restaurant August, the Monday after the conference, I said to him, “You should run for mayor. You’re such a natural.” “I’ll leave that to Mitch,” he said, laughing. “He’s doing a great job. And Ray. I really liked Ray, too.” And such a diplomat, too. My cousin Paul, who luckily called me just as I was preparing to go to lunch, and I decided on the 3 course pre-fixe lunch for only $20.11, an incredibly great deal, but as we looked over the menu perusing our options, our server came to the table, and said, “Order lightly. The chef is going to send out several items for you to taste.” We were served an incredible array of amazing food. When we were finished-more like when we just couldn’t eat any more- Paul looked at me and said, “I have never had a meal like this!” We began with two amuses bouches- the first a Fish Mousse (served in a delicate eggshell) with Truffle Sabayon and Bowfin Caviar, the second an Asparagus served (again) with Truffle Sabayon and a (barely) Poached Quail Egg. Asparagus with Truffle Sabayon and Poached Quail Egg Then we were served the first course of our prix fix menu- for Paul, a Salad of Grilled Chilton Peaches, Aceto Balsamico, Basil Pesto, Bacon Crisp and Whipped Ricotta. For me- this luscious Pâté de Campagne of La Provence (Besh’s own hog farm) Pork with Pickled Wild Mushrooms and Seasonal Marmalades (I especially liked the peach), served with thick slices of toasted Brioche. Then 3 hot appetizers- a Green Curry Bisque with Gulf Shrimp, Potstickers and local Heirloom Chile Peppers (Paul pronounced this his favorite dish), a Sweet Corn Agnolotti with Chanterelles, Petit Tomatoes and Field Peas, and a handmade Potato Gnocchi tossed with chunks of Blue Crab and Black Truffle. Truffles- again! I thought of my L.A. food blogging buddy and truffle junkie, Erika Kerekes, knowing she would love eating here. Corn Agnolotti And now for our entrées: Pan Seared Gulf Sheepshead with Silverqueen Corn Custard, Succotash (that’s what the menu called it, but I saw all sorts of yummy and unexpected things like black eyed peas, summer squash and figs in the mix) and Tomato Vinaigrette; Crispy Mangalista Pork Belly with Creole Cream Cheese Malfatti (a kind of gnocchi), Mustard Greens (Paul said -these are not your mother’s mustard greens), Tomato Confit and Sauce Blanquette, and Pan Seared Louisiana Blackfish with Tarragon Pistou (which...
read moreAppetizers to Pair with an Artisan American Whiskey and Pulled Pork on Sweet Potato Biscuits
A menu designed to complement a new American whiskey inspired these Sweet Potato Biscuits with Pulled Pork in Barbecue Sauce.
read moreDropping by Coop’s Place- and Catfish Meunière Recipe
After ordering Fish Meunière at Coop’s Place on my recent trip to New Orleans, I decide to try my hand at my own version upon returning home.
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