Some time ago had the great fortune of writing for Louisiana Cookin’ Magazine. Not only did it lead to a variety of interesting research projects on the culinary roots of Louisiana and its inhabitants (perfect for this nerd), but it was also a fantastic kitchen challenge. I had fun developing recipes with simple ingredients such as […]
Burnt Orange Caramel Ice Cream with Candied Pecans (makes 1 quart) 2 cups whole milk 2 tsp cornstarch 1 ¼ cups heavy cream 2/3 cup sugar 2 tbsp light corn syrup ½ tsp salt 3 tbsp mascarpone cheese 1 tsp orange rind ½ cup fresh orange juice In a bowl, stir together ¼ cup milk […]
Duck with Satsuma and Red Onion (serves 2) 2 tbsp olive oil 2 tbsp unsalted butter 2 duck breasts, skin scored, salt and peppered 1 large red onion, thickly sliced 2 valencia oranges, thinly sliced 1 ½ cups chicken broth ¼ cup sherry salt and pepper to taste In a large sauté pan heat 2 […]
This week we’ve been developing recipes based around citrus. It has been more of a challenge then anticipated, as I did not want to solely depend on desserts and sweets to fill in the blanks. At the same time, I wanted to avoid obvious choices such as Duck a l’Orange or Orange Glazed Chicken. So, […]
If you live in New Orleans you have probably enjoyed lunch at one of Mona’s Cafe’s four locations. I’m especially a fan of their Mid City location on Banks Street, as it includes a small middle eastern grocery store, packed full of hard to find sundries. (As a side note, if you buy olive oil […]
Since our big move we’ve been grilling rather frequently. The combination of a quiet neighborhood and comfy porch has, despite the uncomfortable heat, lured us outside to man a punishingly hot grill. The previous owners of the house were even nice enough to leave us an immense gas grill, but we usually stick to our […]
Our house possesses a Chambers stove, perfectly restored and in working order. After I got over my initial horror and assumption that I would blow us to kingdom come in a terrible gas related catastrophe, I came to love and respect the old stove. Beyond the built in thermowell, griddle and grill, the true beauty […]
Ceviche, a dish popular in South and Central America, consists of fresh, raw fish marinated in citrus juice and chilis. There are a a wide variety of ways to prepare ceviche but I usually use scallops (I have to sneak them in where I can) or shrimp, prepared with a mix of tomato, avocado and lime […]
Here is a rich, lemon scented dish filled with crunchy, fresh arugula and creamy, warm cheese. It was a fantastic and easy way to feed a crowd and a satisfying solution to my not so little cheese problem. Casarecce with Ricotta & Gremolata (serves 4-6) 1 lb pasta 1 cup ricotta cheese 1 cup parmesan cheese […]