Archive for » March, 2015 «

Crabmeat on Toast

Preserving family recipes goes beyond collecting and deciphering faded handwritten notes or stained and splattered index cards and patching together these bits and pieces of the past into legible lists of ingredients and sensible instructions. The process also includes the more meaningful task of tracing the recipe’s origin back to a special person or place in time then tying all the elements together with a string of well-told stories punctuated with lots of passion and pride (as well as the occasional reference to a crazy relative or catastrophic kitchen mishap). It’s these associations that remind us of experiences [ ... ]

Shrimp Etouffée

When most people hear the word etouffée, their minds immediately jump to crawfish. That’s fair considering this method of cooking is made most frequently them. But other shellfish, poultry and wild game can also be cooked successfully in this fashion. After all, etouffée is nothing more than a fancy word for smothered. Well, smothered South Louisiana-style. And by now you all know what that means–cooked in a deeply flavored sauce that’s made with a roux, the Holy Trinity, a small amount of homemade stock and a delectable combination of spices. When broken down this way, [ ... ]
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