Candied Yams- Part 3 in a Series on Sweet Potatoes
For years I kept away from candied yams in the kitchen, mostly because my few attempts at making them didn’t produce results anywhere near my Aunt Eura’s, the best I ever had. But with some help from Paul Prudhomme, I’ve now learned to make very acceptable candied yams.
read moreSweet Potato Brioche- Part 2 in a Series on Sweet Potatoes
On a visit to Bayona, a the bread basket containing little rolls of Sweet Potato Brioche appeared. I devoured them immediately, and I never forgot those wonderful little rolls, so was very happy to see that Susan Spicer’s cookbook included the recipe for them.
read moreSweet Potato Purée with Pecan Praline Topping- Part 1 in a Series on Sweet Potatoes
When browsing Epicurious’ Top 10 Food Trends for 2010, I noticed sweet potatoes made their list. Well, some of us have always loved sweet potatoes, and I’m showing my love with this fantastic recipe for Sweet Potato Purée with Pecan Praline Topping.
read moreReal Pecan Pralines
As my Carnival season kickoff gift to you this year, I want to share a very special traditional recipe for New Orleans pecan pralines.
read moreEvent Professionals Share Food and Drink Trends for 2011-Part 1
Sharing predicted food and drink trends from event professionals for 2011.
read moreGround Beef and Oyster Dressing- a Tradition Worth Revisting
Over the years, we’ve tried dressings other than our traditional New Orleans ground beef and oyster, for our holiday turkeys, but still keep returning to our old favorite.
read moreGreat Christmas Gifts for People Who Love New Orleans
If you happen to be someone who loves New Orleans, just in time for Christmas, here are some great suggestions.
read moreA Visit with Martin Reed of I Love Blue Sea
On a recent trip to San Francisco, I stopped in to visit and chat with Martin Reed at I Love Blue Sea. Martin was one of the generous sponsors of the LA Helps LA event, supporting Gulf Restoration Network.
read moreDessert and Coffee Bar Party- Another Economical Way to Entertain
Can’t quite swing the big dinner with open bar party? A dessert buffet and coffee bar is a lovely way to entertain, still allowing a host or hostess to present an abundant spread on a limited budget. Dessert Buffet with Buche de Noel Offer a bountiful buffet filled with fruit (add a mild creamy cheese if you want something more substantial), and a selection of cakes and tarts, as well as pick up treats like cookies and brownies. Add a holiday specialty dessert, like a Buche de Noel, or Croquembouche, as your centerpiece, and decorate the buffet with tiny lady apples, Forelle pears and nuts nestled in pine boughs and sprinkled with powdered sugar “snow”. The selection should include the darker flavors- chocolate (of course!) coffee or caramel, and the lighter ones- like fruit and lemon, too, and keep the desserts easy to serve. While alcohol may be offered (think champagne, a dessert wine and/or brandy, a spiked punch or eggnog) a savvy hostess will save money and still appear opulent by offering a coffee bar with flavored coffees, espresso, cappucino, and hot chocolate, as well as a regular brew. Dress the bar up with beautiful silver samovars, and an eclectic selection of elegant cups. Added bonuses-Ken Cohen, owner of Cappuccino Connection, offers this perspective “Social drinking is an issue in our culture-people like to hold something when they are socializing, but some are seeking a moderating alternative to alcohol for events. Guests don’t have to be concerned how much alcohol they’ve consumed, or about designating a driver.” So have your cake and eat it, too. Offering this sweet treat of a party, makes the smart host look like a million bucks on a very wise budget. Happy Holidays! Gisele ...
read moreMaking Shrimp Stock and Remembering Momí
I always have a quart or two of shrimp stock in my freezer. I don’t remember exactly when it was I started reserving and freezing the shells of shrimp I peeled until I had enough to make shrimp stock. I do know that it’s been at least 20 years since my father started dropping bits of information to me about how Momí, his mother, cooked as he watched me begin my journey of becoming a professional culinarian.
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