Candied Yams- Part 3 in a Series on Sweet Potatoes
For years I kept away from candied yams in the kitchen, mostly because my few attempts at making them didn’t produce results anywhere near my Aunt Eura’s, the best I ever had. But with some help from Paul Prudhomme, I’ve now learned to make very acceptable candied yams.
read moreSweet Potato Brioche- Part 2 in a Series on Sweet Potatoes
On a visit to Bayona, a the bread basket containing little rolls of Sweet Potato Brioche appeared. I devoured them immediately, and I never forgot those wonderful little rolls, so was very happy to see that Susan Spicer’s cookbook included the recipe for them.
read moreSweet Potato Purée with Pecan Praline Topping- Part 1 in a Series on Sweet Potatoes
When browsing Epicurious’ Top 10 Food Trends for 2010, I noticed sweet potatoes made their list. Well, some of us have always loved sweet potatoes, and I’m showing my love with this fantastic recipe for Sweet Potato Purée with Pecan Praline Topping.
read moreReal Pecan Pralines
As my Carnival season kickoff gift to you this year, I want to share a very special traditional recipe for New Orleans pecan pralines.
read moreEvent Professionals Share Food and Drink Trends for 2011-Part 1
Sharing predicted food and drink trends from event professionals for 2011.
read moreGround Beef and Oyster Dressing- a Tradition Worth Revisting
Over the years, we’ve tried dressings other than our traditional New Orleans ground beef and oyster, for our holiday turkeys, but still keep returning to our old favorite.
read moreGreat Christmas Gifts for People Who Love New Orleans
If you happen to be someone who loves New Orleans, just in time for Christmas, here are some great suggestions.
read moreA Visit with Martin Reed of I Love Blue Sea
On a recent trip to San Francisco, I stopped in to visit and chat with Martin Reed at I Love Blue Sea. Martin was one of the generous sponsors of the LA Helps LA event, supporting Gulf Restoration Network.
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Making Shrimp Stock and Remembering Momí
I always have a quart or two of shrimp stock in my freezer. I don’t remember exactly when it was I started reserving and freezing the shells of shrimp I peeled until I had enough to make shrimp stock. I do know that it’s been at least 20 years since my father started dropping bits of information to me about how Momí, his mother, cooked as he watched me begin my journey of becoming a professional culinarian.
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