Mom’s Holiday Ham

This is my mom’s holiday ham recipe. This amazing ham has been an important part of every Easter, Thanksgiving and Christmas dinner I’ve been fortunate enough to share with my family. So you can imagine my surprise last week when I called my mom with a recipe instruction question only to find out that she no longer prepares her ham this way (unfortunately, I haven’t had a holiday meal at mom’s house in a couple of years so I wasn’t aware of this little fact). She said more recently, she’s been buying the spiral cut hams [ ... ]

Double Vanilla Cupcakes

Last summer, my girls spent many mornings home alone while I travelled around the city caddying (I use that term VERY lightly) for my son in his junior golf tournaments. Although I felt bad leaving them behind, they actually enjoyed their alone time and took full advantage of having the kitchen all to themselves. While I didn’t allow them to cook on the gas stovetop while I was away, they had my blessing to microwave and bake to their hearts’ content. And bake they did! Each day, Brennan and I would return home to find mass [ ... ]
Category: Desserts, Snacks  Tags:  Leave a Comment

Smothered Pork Chops

Pork chops seasoned with the perfect mix of earthy herbs and spices, browned in hot oil then slowly cooked in a roux-based sauce blessed with the Holy Trinity (and fresh mushrooms) to fork-tender perfection. Always served over white rice–my Baked Rice. Those are my Smothered Pork Chops. Smothering the pork in a rich gravy guarantees tender chops every time and cooking the meat on the bone makes them extra tasty and moist. Smothered Pork Chops make frequent appearances at the Hogan dinner table. They’re also popular among many other New Orleans families and are a highly sought-after daily lunch special [ ... ]
Category: Main Dishes, Pork, Roux  Tags: ,  Leave a Comment

Roasted Green Beans with Sun-Dried Tomatoes and Goat Cheese

Are there certain vegetables you prepare the same way over and over again? I can name several and until a few years ago green beans was one of them. I kept defaulting to that same old family recipe where we cook them down with new potatoes and pickled meat (I need to get you that recipe) because it was familiar, comforting and flat-out delicious. But when I first introduced that dish to my kids, they wouldn’t touch it. Maybe my timing was off since they all went through that weird stage where they wouldn’t eat potatoes [ ... ]

Irish Coffee

Have we ever had the coffee talk? You and me? No? I didn’t think so. Well, there’s no better time than the present. So, please, indulge me. I promise to make it brief. Don’t hate me for saying this, but I’m not a fan of the whole Starbucks phenomenon. I just don’t get it. The uber-sweet, syrupy concoctions make me bloated and remorseful. The macchiato-this and frappuccino-that overwhelm me. And that size thing–grande, venti, whatever-de … really? I apologize to anyone who has ever been behind me in [ ... ]
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Gumbo: Shrimp and Okra Gumbo

  Hello Shrimp and Okra Gumbo! What do you think of the new photo size? Too big maybe? I can’t decide. I told the hubby I wanted bigger photos on the site, but I just don’t know if they should be this large. Please, tell me what you think! The gumbo, on the other hand, it’s a keeper. No indecisiveness there. This recipe is awesome through and through–oh how I wish I could hand you a spoon and invite you to dig it. It’s earthy and aromatic and an essential part of [ ... ]

Raised on a Roux, the Magazine, and Other New Site Features

As you may have noticed, I’m changing things up here at Raised on a Roux all in an effort to share more New Orleans family food and culture and helpful info. For starters, I’ve added a Resources tab. I should have done this a long time ago, I know. But finally, it’s here. The Resources tab is your one stop click-to-shop for ingredients and cooking tools you may be hard-pressed to find if you live outside New Orleans or South Louisiana. All my go-to markets and online sources are listed there. Next is the addition of the Social tab. Okay, this [ ... ]
Category: Beverages  Tags:  Leave a Comment

Creole Onion Soup

Whenever I mention Creole Onion Soup in circles outside of New Orleans, I’m often asked how it differs from French Onion Soup. Well, like many New Orleans recipes, that depends on whose Creole Onion Soup you’re eating.  If you’re savoring a bowl prepared by an old-school Creole or anyone carrying their traditions forward, the soup will likely contain some form of dairy and may even be puréed to a thick, velvety consistency.  Several references to this style of onion soup can be found in various New Orleans cookbooks. The earliest references I discovered were in my mother-in-law’s 1901 edition of [ ... ]

Rabbit Sauce Piquant

Louisiana is known as Sportsman’s Paradise because of its many fertile waterways and dense woodlands. In this part of the country, hunting and fishing is a way of life for many and the number one extracurricular activity for the majority of those who don’t make a living off the land. If you grew up around these parts, chances are you were introduced to a wide array of fresh seafood and wild game at a young age. Both are regional staples on family dinner tables and restaurant menus. If you grew up elsewhere and did not have similar experiences, let me [ ... ]

A Besh Box and Grilled Shrimp with Vanilla Bean and Pecan Pesto

For Christmas, the hubby surprised me with a special gift–a Besh Box.  I was reading up on this latest endeavor by Chef John Besh in the weeks preceding Christmas and was contemplating buying one myself. But I don’t recall ever mentioning that to Larry. I shouldn’t be surprised, though, by his perfect gift-giving abilities. After 20 years together, the man can pretty much read my mind. He also follows the New Orleans food scene almost as closely as I do and knows that any food-related or New Orleans-inspired gift rocks my world. So this Besh Box is really cool. It’s basically [ ... ]
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