Archive for the Category » Vegetables «
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
24
Aug 2012
Aug 2012
Okra is prized in New Orleans for its ability to flavor and thicken gumbos, soups and stews. Locally, we also highly regard this fuzzy vegetable for its many other adaptations. Okra that has been pickled in a spicy brine is a common snack food eaten straight from the jar. That same pickled okra makes frequent appearances at parties as the star of the “relish tray” and as the number one garnish for Bloody Marys. We frequently stew this popular pod too with the likes of Creole tomatoes, onions and garlic. Sometimes we embellish that dish [ ... ]
Category: Appetizers, Finger Food Fridays, Salad, Side Dishes, Vegetables
2 Comments
23
Aug 2012
Aug 2012
Outside of New Orleans, I’m considered a bit of a rebel. For starters, I rise in opposition to fancy schmancy coffees and the joints that sell them–ordering a basic cup of joe should not be a nerve-racking experience. I also refuse to form allegiances with people who believe you shouldn’t wear white after the Labor Day holiday. If it’s perfectly acceptable to wear shorts beyond that weekend, why not white? Have you ever spent time in New Orleans during the fall and winter months? And finally, I riot against anyone who limits grilling to summer, turkey to Thanksgiving and hearty, [ ... ]
Category: Main Dishes, Vegetables
One Comment
15
Aug 2012
Aug 2012
Brabant Potatoes are a popular New Orleans side dish. They are diced potatoes cooked crispy tender and tossed in a pungent butter sauce. Sort of like garlicky, cubed French fries. They may also resemble your go-to version of home fries. In New Orleans, you’ll find Brabant Potatoes in restaurants accompanying such fancy classic dishes as Chicken Clemenceau or incorporated into a humble hash on a brunch menu. They’re also a favorite starchy side of many home cooks. I’m sure my fellow Brabant Potato lovers have their own special methods of preparation, more than likely [ ... ]
Category: Breakfast, New Orleans Classics, Side Dishes, Vegetables
4 Comments
08
Aug 2012
Aug 2012
Are you into creamed vegetables? Creamed corn maybe? What about creamed carrots or creamed peas? I’ve always been a fan of canned creamed corn. And my mom stills makes the best creamed carrots this side of the Bunny Trail. But I didn’t have creamed peas until I was in my late teens. The mother of a friend made them every Thursday night to serve alongside her weekly meatloaf and mashed potatoes dinner. I shared that meal with my girlfriend’s family many of times. And although the meatloaf and mashed potatoes were divine, [ ... ]
18
Jul 2012
Jul 2012
I remember the first time Chandler, my oldest, had fast food. It was a McDonald’s French fry, delightfully handed to her by the hubby who was driving the family back to Atlanta from one of our many trips home. Chandler was maybe four at the time. As she lifted that deep fried salt stick to her lips, I recall quietly praying she’d spit out the first bite and throw the rest across the car in total disgust. I wasn’t ready for my real-food-loving, avocado-hugging daughter to succomb to the evils of fast, processed imposters. But as I expected, she L-O-V-E-D [ ... ]
11
Jul 2012
Jul 2012
Loaded baked potatoes go great with any type of grilled meat or seafood. But pairing the two on a plate can be a challenge, especially when you’re having to split your time between the kitchen and the deck or if you’re grilling away from home. A delicious alternative is to make this Loaded Baked Potato Salad. It has all the glorious flavors of perfectly baked and loaded potatoes in one easy to prepare and serve dish. Like most mayo-based salads, this one is very good served at room temperature or cold.
Loaded Baked Potato Salad Recipe
3 1/2 pounds russet potatoes (about [ ... ]
06
Jul 2012
Jul 2012
Do you ever notice how some of your best kitchen creations are made on the fly? Pulled together spontaneously with whatever’s lurking in the fridge or lingering in the pantry? That’s the story behind this finger food. Because I hate to waste, especially real food … good food, I was stressed out about using up some leftover boiled shrimp and ripe and ready avocados I had on hand. My initial thought was to simply toss them in a salad with greens and a lemon vinaigrette. But as I was cleaning the greens, I remembered that I had a fresh loaf [ ... ]
Category: Appetizers, Finger Food Fridays, Seafood, Vegetables
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08
Jun 2012
Jun 2012
Fest fever continues this weekend in New Orleans with the Creole Tomato Festival. This one’s held at the French Market and celebrates one of our favorite local crops, the Creole Tomato. Creole Tomatoes are juicy, meaty and firm thanks to South Louisiana’s rich soil and subtropical (hot and humid) climate. Unfortunately, the season for these bright red beauties is short and local consumption is high. So you have to travel to the Greater New Orleans area or neighboring river parishes to get them. To fully appreciate all that a Creole Tomato is, it’s best to eat them like a local. [ ... ]
Category: Appetizers, Finger Food Fridays, Pork, Vegetables
Tags: Appetizers, Finger Food Fridays, Pork, Vegetables Comments off
16
May 2012
May 2012
The week before last I made my monthly run to BJ’s, our mammoth wholesale club, where I stumbled upon these adorable gourmet baby carrots. I had to have them. They were so cute. They were the real McCoy too–as in true baby carrots. Not those mature, often tasteless “baby-cut” imposters they sell in damp plastic bags at the grocery store. As soon as I got home and before I even unloaded the car, I grabbed the two pound bag of carrots and ran inside to get them going. Within a few seconds, I had those babies perfectly aligned on a [ ... ]
