It’s one of those beloved rituals of Gulf seafood lovers: sliding your front teeth across the sturdy membrane of a crab claw to remove every last bit of sweet meat. Crab claws are one of my favorite party foods for their charm, ease and taste.
This year’s Louisiana peach crop is less robust than usual due to a mild winter across the south, but there’s still time to buy fresh peaches here in Baton Rouge. Waterproof-based Plantation Pecan Company had plenty last Saturday at the downtown Red Stick Farmers Market, but you need to arrive early. I picked up a half-bushel and have been sinking my teeth into a peach a day ever since. They’ve been really delicious and scream summer.
My favorite application for fresh peaches is peach ice cream, and I love to make it in when I have an abundance. But in years like this, I settle for peach sorbet, which requires fewer peaches and can be made with minimal effort.
No surprise, food quickly became a centerpiece of our collective response to the epic flooding that began here in the greater Baton Rouge area on August 12. Chefs and home cooks in a position to help sprang into action, furiously preparing meals for family, friends and strangers who were leveled by a weather event that seemed to have come out of nowhere. In those first few days of the catastrophe, with many roads closed, businesses shuttered, and homes swallowed up by water, restaurateurs who didn’t flood cooked thousands of meals they brought to shelters and to affected neighborhoods. There was no great plan — just urgent, heartfelt action. Continue Reading…
Frittatas are fast, affordable, easy and the perfect vessel for leftover meats, herbs and veggies. If they’re not yet in your repertoire, it’s time to give these quick-cooking, crust-free egg tarts a try. They’re versatile in flavor and in texture, and depending on the fat content of the dairy products, they can be rich and unctuous or lean and healthful. They’re a great use of Louisiana’s year-round local produce, and they can be served hot, cold or at room temperature. And, clean up is easy since you use minimal equipment.
One of my favorite flavor combinations in a frittata is sweet potato and spinach. Here’s how to make it….
The best party dishes are ones that fit two criteria: you can make them ahead and serve them at room temperature. And marinated seafood, like classic West Indies salad and southern pickled shrimp, fits them both. Think of them as a sort of Gulf Coast ceviche, even though you’re beginning with cooked seafood.
The Mobile, Alabama favorite, West Indies Salad, is made with crabmeat, minced onions and an oil and vinegar solution, and Charleston-born pickled shrimp, involves fresh boiled shrimp riding it out in a tangy marinade for a couple of days before serving. They’re delicious crowd pleasers that offer a refreshing counterpoint to party buffets where the rest of the line-up can be heavy.
For the record, I’m a big fan of the mini-marshmallow.
One of my greatest food memories is cozying up to a marshmallow-y fruit salad — classic Southern ambrosia – that someone brought to my maternal grandfather’s after funeral gathering. I’ll never forget the way the baby marshmallows melted into the citrus juice, creating creamy goodness and a perfect comforting texture. I couldn’t stop eating it. Years later, I similarly fell in love with something called Green Stuff, a congealed cottage cheese and marshmallow fruit salad made by an old boyfriend’s mother and always served at his family’s Thanksgiving dinner. Yum. I love a bowl of trashy.
But as much as I savor marshmallows, and as much as I bow down to tradition, this year, I wanted an all-natural version of the classic holiday side….