Archive for the Category » Beef «
17
Mar 2011
Mar 2011
Happy St. Patrick’s Day to all my Irish kith and kin and to all of you out there pretending to be Irish for a day (you’re in good company)! I don’t need to pretend, although you’d never guess I was Irish by my first name. Genêt is obviously French. But I’m at least fifty-percent Irish by blood and fifty-percent Irish by marriage. More importantly, green is my favorite color, I can down several pints of Guinness with the best of them and I have pointy ears (okay, maybe that’s a bit of an exaggeration–depends on who you ask). Regardless of [ ... ]
12
Feb 2011
Feb 2011
My mom cooked Seven Steaks in Brown Gravy quite often when we were growing up. But no one in my family, including her, prepares them anymore. The dish would have been all but forgotten had I not undertaken a family cookbook project several months back (more on that in future posts). Through the process of collecting recipes for the book, I’ve reacquainted myself with this and a bunch of other almost forgotten family favorites. I called mom to share my excitement and we got to talking about how much we enjoyed seven steaks and how sad it was that this [ ... ]
01
Dec 2010
Dec 2010
It’s unseasonably and unwelcomely cold outside today, but that suits my mood just fine because I have no intentions of leaving the house. All I want to do today is cook, in my own kitchen, all by myself. I tend to get cranky like this when I’ve been away from home for too long. Don’t get me wrong, I love the holidays and I’m very grateful that we were able to spend Thanksgiving week in New Orleans with our family. But after eight days on the road and three days of laundry and other wifely chores, I simply need [ ... ]
Category: Beef, Main Dishes, Pasta
Tags: New Orleans Cooking, New Orleans Recipes, Recipe, Red Gravy 7 Comments
31
Oct 2010
Oct 2010
If you’ve ever wondered what sets New Orleans food apart from the rest of the world, it’s the layers of flavor that go into each dish. Two of the most important layers are the roux and the stock. I’ve already posted a bunch about the roux which you can read here:
What’s a Roux?
How to Make a Roux
Top Ten Tips For Mastering a Roux
Now for the stock. This is yet another back-to-basics cooking skill worth the effort.
Making stock from scratch is easy, it just takes a little time. It’s best to plan ahead so you’ll always have a stash of seafood, [ ... ]
Category: Beef, Chicken, Gumbo, Stock
Tags: Beef Stock, Chicken Stock, Homemade Stock, Roux, Seafood Stock 11 Comments
