Monthly Archives

January 2015

Fresh from the Gulf, Oysters, Southern, Super Bowl

Super Bowl Sunday: River Road Recipes’ Oysters Fitzpatrick Gets Saucy

Oysters are the perfect addition to the 2015 Super Bowl party menu, both as a nod to two seafood-centric coastal locales, New England and Seattle, and to our own Gulf oyster season still underway here in South Louisiana. For parties, I like to serve them baked or grilled on the half-shell, and for the Super Bowl in particular, adding bacon and barbecue sauce makes them festive and football-y. Pretty sure that’s a word this week.

One of my all-time favorite oyster recipes is Oysters Fitzpatrick from the Junior League of Baton Rouge’s 1959 food bible, River Road Recipes, but here I’ve reworked it with a locally made barbecue sauce, Jay D’s, made by my friend and fellow food writer/blogger Jay Ducote (BiteandBooze.com).

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Farmers Markets, Healthy, Southern, Vegetables

Roasting fresh turnips brings out sweetness

Fresh turnips are in full supply right now at Southern farmers markets and they’re one of the easiest and most satisfying winter veggies to prepare. I picked some up last week from the Red Stick Farmers Market in Baton Rouge. If you’re not yet in the habit of cooking turnips, give them try. And if their reputation for bitterness scares you or your kids, fear not. Roasting brings out their natural sweetness. Another secret is how you peel them.   Continue Reading…

Desserts, Mardi Gras

King cakes get personal

Typical Louisiana.

Just when the rest of the country is swearing off all things fattening, here we go after New Year’s rolling out iced-to-the-hilt king cakes whose very nature requires eating in succession. But one trend that’s emerged, perhaps to combat this, is the personal or mini king cake, which more bakeries around the region are offering.

A beauty in that category is the King cake cupcake® by Gourmet Girls catering in Baton Rouge (pictured).

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Meats, Soups, Weeknight

Meatball madness

Lately, I’m in love with meatballs. All kinds, not just in spaghetti. You can toss them in soups, serve them on skewers with a variety of sauces or slide them between crusty po’boy or hero bread. They’re great with all sorts of ground meats including veal, lamb, pork, turkey, beef, sausage or chicken, and are further enhanced by different cheeses, bits of ham or prosciutto, pesto or fresh herbs. You can roll meatballs in breadcrumbs and pan-fry them in a skillet, or you can bake them on a cookie sheet to save calories. I find that meatballs in any form are appealing to most kids — mine included — and they’re great for making ahead and freezing. I like to work them into the weeknight line-up and save myself some time and grief.

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Cajun, Soups

Chef Jeremy Langlois – bisque of curried pumpkin, crawfish and corn

Chef Jeremy Langlois is one of south Louisiana’s shining culinary stars, and he was nice enough to share his recipe for bisque of curried pumpkin, crawfish and corn with me. It’s one of the top sellers on the menu of Latil’s Landing at Houmas House, where he serves as the restaurant’s original executive chef. It’s an amazing place to have dinner.

I featured Chef Jeremy and his bisque in a recent story in 225 Magazine on greater Baton Rouge’s diverse soups. There’s a lot more going on in the Capital City than just gumbo, including this gorgeous bowl, traditional pho and yellow lentil from one the city’s latest Middle Eastern eateries. Check out the story to see the others we included. Recipe follows….

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Breakfast, Citrus, Healthy, Kumquats, Local

Kumquat smoothie a healthy way to start the day

Kumquats are everywhere in South Louisiana right now, and guess what, they’re great for you.  LiveStrong has posted their impressive nutritional content, which includes lots of fiber and Vitamin C. Here’s a smoothie formula using kumquats that will stave off colds and make you feel great. If you’re a fan of orange marmalade, you’ll love this flavor profile.

1 large or two small servings

1 cup Greek yogurt

1/4 cup kumquat purée*

8 oz. can pineapple (any type) with juice

1 banana

1 tablespoon Agave nectar or honey (optional)

Blend all ingredients in a juicer or blender and serve immediately.

*To make 1 cup of kumquat puree, slice and seed 2 cups whole kumquats (about 15). Puree fruit, skin and all, in an food processor. Use in smoothies, quick breads, sorbet and other recipes.