I made an amazing, simple pan of pasta last night.
Those little, sweet grape tomatoes were two pints for $4.00 last night at Rouses.
I pulled out my 15" Lodge seasoned steel pan (I love that thing) and covered the bottom with a good bit of olive oil and heated it up. I diced a small yellow onion, added it to the pan, and sauteéd it over medium until translucent. I sliced five big cloves of garlic and added them to the pan and continued cooking until fragrant.
Earlier this month, I was invited to a wine dinner at Besh Steak featuring the wines of the Trinchero Family Estates. My friend Chef Todd Pulsinelli took over the kitchen at the restaurant a few months ago, and used this opportunity to show off what he can do in the kitchen. Dinner was fantastic- see pictures from the evening here.
Better news, this was the first of a series of dinners. For now, they're planned for the third Thursday of every month; the next one is slated for June 20 and will feature the wines of White Oak Winery. Reservations are being taken now.
I, along with Judy Walker of the Times-Picayune and Brett Gauthier, Brennan's executive pastry chef, will be judging the inaugural Edible Book Day on April 5 at the New Orleans Museum of Art. The competition is open to amateur cooks and professional chefs, with awards handed out in each category. Other competitions around the country have yielded some pretty spectacular entries, and I'm sure this one will as well. (Pictured here: a Harry Potter cake from an edible book festival at North Virginia Community College (Photo by NVCC Libraries))
The event is included in the regular museum admission fee; stop by and say hello while you're there.
We pay close attention to what you, the reader, are interested in, and use the information to plan editorial content for the print magazine, the website, and our email newsletter. Here's the list of the most-viewed recipes on our website for the entire year, with links to the recipes; please feel free to add your thoughts in the comments section below:
At the end of the year, we sit down with our website statistics and take a look at what you, the reader, found interesting and, in this case, compelling enough to email to a friend. Not surprisingly, seafood-based recipes are in the majority. Here's the complete list, with links to the recipes; please feel free to add your thoughts in the comments section below:
This festival started in 2007 at the New Orleans Mint; it quickly outgrew that venue and moved to Lafayette Square. Last year it filled up most of Waldenberg Park, and this year it's moving to the new festival grounds at City Park.
There is no entry fee and it's open to all ages. The music lineup is incredible, with the first band taking the stage at 11:00 on Friday morning, with the final one wrapping up around 7:00 Sunday night.
The Hotel Monteleone finished a complete renovation of their restaurant space this past year, and opened Crillo toward the end of the summer. They've turned what was a really dark space into a beautiful, light-filled room, and Chef Joseph Maynard is producing some wonderful food. Watch our video interview here for some insight into what inspires him, what he looks for in ingredients, and take a look at their Thanksgiving Day menu after the video.
Enjoy Thanksgiving at Criollo!
A Warm and Elegant Holiday Meal at Criollo Restaurant in Hotel Monteleone
Cooking Demonstrations at the 2012 Louisiana Seafood Festival
Stop by this weekend! The cooking demonstration stage is located near the Conti Street entrance to Woldenberg Park. You'll find Louisiana Kitchen & Culture staff there for the next three days, pick up a copy of the magazine and enjoy great weather, great music, and of course, great Louisiana seafood. Stop by and say hello. The full schedule is on the following page.