Do you all realize there are only two Thursdays between now and Thanksgiving? How did that happen? Why isn’t Thanksgiving on November 29, instead of November 22? I’m well aware of the fourth Thursday of November tradition, but we’re losing an entire week here! Can’t we buck the system just once? For that reason alone, I’m glad I’m not hosting dinner this year. That takes some pressure off. But I still need to make two side dishes that can be prepared in advance and travel well (as in 500 miles well) or that can be made with little time and [ ... ]
Archive for the Category » Christmas «
07
Nov 2012
Nov 2012
Do you all realize there are only two Thursdays between now and Thanksgiving? How did that happen? Why isn’t Thanksgiving on November 29, instead of November 22? I’m well aware of the fourth Thursday of November tradition, but we’re losing an entire week here! Can’t we buck the system just once? For that reason alone, I’m glad I’m not hosting dinner this year. That takes some pressure off. But I still need to make two side dishes that can be prepared in advance and travel well (as in 500 miles well) or that can be made with little time and [ ... ]
Category: Breakfast, Christmas, Main Dishes, New Orleans Classics, Pork, Side Dishes, Thanksgiving, Vegetables
Tags: New Orleans Classics, Pork, Vegetables 2 Comments
04
May 2012
May 2012
Have you all missed me? I’ve certainly missed you. The pass few weeks have been challenging. First there were all those renovations which, by the way, are not completely done but far enough along to bring some level of normalcy back to the Hogan residence. From there, I found myself ushering repairmen and furniture deliverers out and weekend company in for a 50th Anniversary party I was hosting for my wonderful in-laws. Then my dearest grandmother, my last living grandparent and the matriarch of our family passed away. So I dropped everything and abandoned my house guests to fly [ ... ]
Category: Appetizers, Beef, Christmas, Finger Food Fridays, Main Dishes, Po-Boys
Tags: Appetizers, Beef Stock, Finger Food Fridays, Po-Boy Leave a Comment
14
Feb 2012
Feb 2012
I’m sharing a special love letter with you on this Valentine’s Day. This is not your typical mushy, make-you-blush kind of letter. No, the love letter I’m posting for all the world to see is actually my great-grandmother’s recipe for Turtle Soup as written by her son, my grandfather. I cherish this piece of paper like I would a love letter because it captures not only a special family recipe but a part of my Grandma Kirn who, more than anything, loved to feed us. It’s also the only item I have in my possession with [ ... ]
Category: Christmas, Main Dishes, New Orleans Classics, Roux, Seafood, Soups, Stock
Tags: New Orleans Classics, Seafood, Seafood Stock Leave a Comment
30
Dec 2011
Dec 2011
Since today is not only Finger Food Friday but New Year’s Eve Eve, I thought I’d make something that could transition nicely between a casual Happy Hour and a fancy New Year’s Eve bash. These stuffed artichoke bottoms do just that. The filling consists of a humble combination of greens and pork, in this instance spinach and pancetta, that get dressed up with a rich-tasting (I avoid the calorie bomb here by using skim milk) Creole Bechamel thickened with Parmesan cheese. The artichoke bottoms? Yet another fun vehicle to transport all that creamy filling to your [ ... ]
25
Dec 2011
Dec 2011
Our hearts grow tender with childhood memories and love of kindred, and we are better throughout the year for having, in spirit, become a child again at Christmas-time. ~Laura Ingalls Wilder
Merry Christmas!
Larry, Genêt, Chandler, Brennan, Blair and Beignet (our Christmas Cavachon)
Category: Christmas
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24
Dec 2011
Dec 2011
Have you ever made canned biscuit donuts? It’s a fun, semi-homemade way to make donuts. We’re planning on making them tomorrow morning for Christmas breakfast. I’ll probably set up the fryer and make the icings sometime today. So tomorrow, when the grumbling of the kids’ hungry bellies finally overcomes the excitement of Santa’s arrival, I’ll be ready to roll.
These donuts can be eaten plain or decorated any which way. I’ve included quick recipes for vanilla and chocolate icings. The donuts are also good coated in cinnamon sugar. But my youngest, Blair, and the hubby insist they’re best dusted with powdered [ ... ]
23
Dec 2011
Dec 2011
‘Tis the season to share another one of my favorite holiday recipes with you, Miniature Oyster Patties. These savory little bite-size pastries have been making the rounds at New Orleans Christmas parties and weddings for as long as I can remember. And once you taste them, you’ll understand why they’re so popular. Now when you read through the ingredient list, you’ll probably notice similarities to my family’s Oyster Dressing recipe. The two are actually so close that I had to call my mom prior to making the Oyster Dressing for Thanksgiving to help me figure out which one was which. [ ... ]
21
Dec 2011
Dec 2011
One of the best way to experience regional home cooking is to prepare recipes from community cookbooks. These cookbooks represent an organization’s best efforts to support various social causes while preserving local flavors, cultures, traditions, cooking styles and trends. What’s more, they’re all bound together by strong values and plenty of wisdom. One of my favorites is the original River Road Recipes by the Junior League of Baton Rouge. The series (there are now four books and an interactive edition of the first) is a true reflection of generational Creole, Cajun and Deep South cooking from home kitchens all over [ ... ]
Category: Christmas, Roux, Side Dishes, Thanksgiving, Vegetables
Tags: Home Cooking, New Orleans, New Orleans Cooking, New Orleans Recipes, White Roux 2 Comments
17
Nov 2011
Nov 2011
During this time of year, Louisiana Gulf oysters are at their peak with a balanced flavor of salty-sweet and a silky texture with a meaty bite. Their subtle goodness adapts well to all kinds of preparations and ingredients, which is why they’re figured into so many New Orleans holiday menus. My relatives celebrate the season with oysters eaten raw, Rockefellered, fried and even chargrilled. But the dish that reigns supreme has and always will be Oyster Dressing.
I’m the fourth or fifth generation to be making this wonderful dressing which comes together with only a handful of ingredients that enhance, and [ ... ]
25
Dec 2010
Dec 2010
Look what Santa left us! A “real” dog–something my oldest daughter Chandler has been asking for forever! She is the cutest little Cavachon (half Bichon Frise and half Cavalier King Charles Spaniel). The kids have named her “Beignet.” Can’t argue with that!
Merry Christmas everyone!
Genêt
Category: Christmas
2 Comments
