Tag-Archive for » White Roux «

Creamed Spinach

I’m preparing a special Valentine’s Day dinner for my hubby and kids influenced by childhood memories and the meals I shared with my family at Ruth’s Chris Steak House. Growing up, we didn’t have much money. But whenever my dad had a few extra bucks in his pocket, he brought us to Ruth’s Chris for an amazing steak dinner. My meal always consisted of the same thing. A petite filet, which always arrived at our table screaming in a hot bath of sizzling butter, and creamed spinach, a rich, velvety and bubbly dish of vegetable bliss. [ ... ]

Finger Food Friday: Miniature Oyster Patties

‘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.  [ ... ]

Spinach Madeleine

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 [ ... ]

Broccoli au Gratin

In my kitchen, broccoli is the chicken of the vegetable world.  It’s available year-round, relatively inexpensive, versatile and easy to prepare.  So we eat a lot of it around here.  Okay, that’s not a honest statement.  I eat a lot of it.  My husband and kids, well, they favor the simple preparation of steamed or gently boiled broccoli drizzled with olive oil and dusted with kosher salt.  That’s all good, but it gets boring after a while.  So I occasionally push them beyond their broccoli comfort zones with preparations like this one. Broccoli au Gratin is about as fancy as a [ ... ]
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