Opening in 1990, Fausto’s Bistro is celebrating their 24th Anniversary this year. Aimee and I went there for our own anniversary dinner this January. We are always excited to try one of the many great restaurants in the area together for the first time. With well over 1,300 open locally, we will likely not run out of options anytime soon.
We made a reservation for dinner on a Monday night at 7. The cozy dining room was not at all crowded when we arrived. I imagine it could get a little tight when the place is full. The décor looks exactly like you would expect a family run Italian restaurant to look.
A Healthy, Wealthy, Happy, and Lucky New Years Day Menu
Dec 30, 2013
Kiss your significant other on the stroke of midnight, otherwise, risk a year of bickering. Start the year off with a full pantry and make sure you have lots of money in your wallet to ensure plenty and prosperity. Make sure the first person to cross your threshold in the new year is a tall, dark, handsome male, ideally bearing small gifts such as bread, salt, coal, and silver; make sure he leaves by a different door. Accomplish some small task related to your work — not too much, though, because overworking on New Year’s Day is very unlucky.
"A must if you dig the pig", Donald Link's "phenomenal" Warehouse District Cajun earns a resounding "oink" of approval and New Orleans' No. 1 Food score for its "daring", "decadent" sandwiches, "atypical" daily sides and "well-curated" wine list; the "small", "laid-back" space (right next to Cochon) has "squashed-together" seating and a "constant crowd", so "plan your time of attack carefully" or let the "ultrafriendly" staff send you home with "superb" charcuterie from the "hard-to-resist" deli case.
Trying Out the Char-Broil Oil-Less Infrared Turkey Fryer
Nov 25, 2013
The other day I watched Andrew putting the finishing touches on the fried turkeys we were planning to take along to a gathering at a friend's house. About 12 pound each, they had soaked in brine for two days then been injected with an emulsion involving cognac, Tabasco and butter. Andrew has fried many turkeys and they are always a big hit but these were different: He had cooked them in a Char-Broil Big Easy oil-less infrared turkey fryer, a contraption he had eyed with suspicion until some total stranger he met at Lowe's raved on and on about his, effectively persuading Andrew to lurk in wait until they went on sale soon after Thanksgiving.
Some Thanksgiving Tips from Louisiana Kitchen & Culture
Nov 23, 2013
Thanksgiving is less than a week away. It is late this year and in fact the latest it can be. With a few days left for preparation here are some helpful pages that will remind you about food prep, cooking temperatures, getting the results you want and plenty more to browse. Whether you are cooking for a large crod or small gathering or even if you promised to bring a side dish to Grandmas you'll find something in these pages that will make your time in the kithchen more rewarding and less trouble.
Frying a turkey this Thanksgivng? Sounds great but where do you get rid of your used cooking oil? I have an easy answer for those of you who live in and around New Orleans. Whole Foods just sent me this notice.
Turkey grease recycling at Whole Foods Market
Friday, Nov. 29 through Friday, Dec. 6
The Whole Foods Market Arabella Station and Veterans stores have partnered with Louisiana Oilworks, a family owned and operated waste vegetable oil collection business located in Kenner, to recycle cooking oil used for frying turkeys during the Thanksgiving holiday. The cooking oil drive will produce eco-friendly biodiesel fuel, help reduce emissions, and keep oil and grease out of the drains.
It's oyster season and I have been looking forward to grilled oysters. I came across these stainless steel oyster shells. If you're like me and love grilled oysters these may be just what you're looking for. I haven't tried them yet but aim to just as soon as I can get down to a seafood market and buy already shucked oysters. They are made right here in Louisiana:
Schwing's SOS Oyster Shells 1204 West 21st Ave Covington, LA
Food & Wine picked the best chicken wings in America and Nola here in New Orleans made the cut. Read who else made the finals here Chef Emeril Lagasse said he so dearly loved the wings a Vietnamese cook once made for him at NOLA that he put them on the restaurant’s menu in 2000 and hasn’t taken them off. The wings are stuffed with a mixture of ground pork, chopped shrimp, mushrooms, onions, celery, cilantro and fish sauce.
The BLTs turned out as I hoped (delicious) but what I wanted to mention is the two major ingredients that made this sandwich great; Rouse's brand bacon and the sour dough bread also available from Rouse and with their name on the label. This sour dough is probably the best I have had since I left San Francisco. I baked the bacon on a cookie sheet at the recommendation of David Gallent our magazine photographer and trained CIA chef. I got this bacon baking tip from the Jul/Aug issue of Louisiana Kitchen & Culture pg. 17.