Browsing Category

Louisiana

Appetizers, Celebrations, Christmas, Hors d'oeuvres, Local, Louisiana, New Year's, Seafood, Southern

Marinated seafood: West Indies salad and pickled shrimp perfect for parties

December 28, 2015

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.

Continue Reading…

Celebrations, Christmas, Citrus, Fruit, Healthy, Kumquats, Local, Louisiana, Salads, Southern, Thanksgiving

Ambrosia revisited: Southern holiday fruit salad goes all natural

November 24, 2015

For the record, I’m a big fan of the mini-marshmallow.

Big fan.

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….

Ambrosia

Continue Reading…

Farmers Markets, Local, Louisiana, Sandwiches, Soups, Southern, Vegetables

Meatless Mains: Curried 3-squash soup with fresh tomato bruschetta

November 19, 2015

Here’s one for my vegetarian pals, or anyone who likes to incorporate an occasional meatless main course: a veggie-centric soup-and-sandwich combo made with fresh farmers market ingredients.

A couple of weeks back, I posted on 5 fall produce soup ideas, and briefly mentioned this one: roasted butternut squash soup studded with sautéed summer squash and zucchini. It showcases the range of produce available in south Louisiana right now. We can still get a lot of summer produce alongside the inaugural harvest of fall vegetables. And with fresh tomato bruschetta on the plate, too, this dinner takes advantage of Southern vegetables that refuse to be confined to just one season.

Continue Reading…

Louisiana, My Book Shelf, New Orleans, The Writing Life

The Book Shelf: A Confederacy of Dunces Cookbook fuses food and fiction

November 18, 2015

“May I select my own?” Ignatius asked, peering down over the top of the pot. In the boiling water the frankfurters swished and lashed like artificially colored and magnified paramecia. Ignatius filled his lungs with the pungent, sour aroma. “I shall pretend that I am in a smart restaurant and that this is the lobster pond.”

A Confederacy of Dunces, John Kennedy Toole

Few books capture real New Orleans and its quirks like the Pulitzer Prize-winning, A Confederacy of Dunces. Set in the early 1960s, the satirical novel covers the misadventures of Ignatius J. Reilly, an overeducated bombast who can’t seem to move out of his childhood bedroom, and who writes manifestos and suffers from chronic flatulence.

I first read this book when I was considering moving to Louisiana shortly after college. At the time, I was living in Miami, and had been dating a guy who lived in Baton Rouge. Once on a visit, I found the novel on his bookshelf and gave it a whirl. It was deliciously insane, and even though I didn’t fully get the cultural references, I could not put it down.

Fast forward to this year, 2015 — the 35th anniversary of the book’s publication by the LSU Press. I had indeed moved to Baton Rouge way back when, and while that particular relationship didn’t last, I stayed. Louisiana became my home. I re-read the book this spring, and it was full-circle fun. I had a completely new appreciation for “jambalaya with shrimps” and Lucky Dogs.

One of the reasons I read it again this year was because my friend and fellow LSU Press author, Cynthia LeJeune Nobles, was finishing her A Confederacy of Dunces Cookbook (LSU Press).

I couldn’t wait to see what she came up with.

(Update: Cindy was interviewed on NPR’s Morning Edition on Dec 4. Check out the interview here.)

Continue Reading…

Appetizers, Celebrations, Louisiana, LSU, Tailgating

LSU-Bama: Embrace your inner corn dog

November 5, 2015

Somehow, we earned the corn dog nickname. There are so many other things we creatively devious LSU fans could have been called, so many other foods we’re obsessed with and probably smell like…but corn dogs…hmm. Always been a head scratcher. Alrighty. Let’s just go with it. Here’s to embracing your trashy, Bama-hatin’, carnival lovin’ corn dog self this weekend over fine specimens made in the comfort of your own home. It is an away game, after all, robbing LSU fans of the opportunity to cook up elephant-themed delicacies outside Tiger Stadium, which have actually been known to stump aghast internet columnists.

Continue Reading…

Boudin, Cajun, Hungry for Louisiana, Local, Louisiana, Southern

Gameday boudin balls

September 14, 2015

Boudin links are great. We all know that. But boudin balls are better, because as we also know, what pork and rice really need is to be deep-fried.

This weekend, as LSU fans across the state prepare for the game against Auburn, many of them will stock up on Cajun charcuterie’s greatest guilty pleasure. Whether you tote your boudin balls to a tailgate party in a grease-stained paper bag, or on a behemoth disposable platter gilded with parsley, boudin balls are the pinnacle of gameday finger food.

BoudinBalls2

Continue Reading…