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Thursday, November 15, 2012
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It's hard to believe we're in November already, but here it is. I need to get started planning Thanksgiving, which is my favorite holiday of the year. I usually seat at least ten people around my table, and spend days getting ready. I suspect that, busy as I am, this year won't be quite as involved as usual. Quite a few restaurants around the state will offer seatings for Thanksgiving dinner if you don't want to cook. We've done that a few times when it was going to be just the two of us, and always had a great time. I got a press release earlier today from Criollo at the Hotel Monteleone with details on their dinner; browse the menu here. The historic hotel undertook a massive update of their restaurant over the past year, and Criollo really shines. We'll be featuring it in the Jan/Feb issue of Louisiana Kitchen & Culture, and have been in and out a good bit lately. I take full advantage of any opportunity to sit down and pick a chef's brain and did so with Chef Joseph Maynard several times this fall. He takes inspiration from his varied back ground; watch this video we shot earlier this year as he discusses how he sources ingredients, makes menu selections, and what inspires him. A completely different piece of the New Orleans dining spectrum: Toups Meatery new City Park on Carrolton. My friend Lee Ann Garner invited us in for lunch a couple of weeks ago, and we tasted most everything on the menu. It is a true Cajun restaurant with a lot of slow-braised meat on the menu, some of the best boudin I've tasted, and of course cracklings. It's very affordable, open for lunch and dinner. Give it a try and let me know what you think. If you can get to St. Tammany Parish tomorrow by noon, the Train of Hope is taking donations for victims of Sandy. The train pulls out on Friday, November 9, to "pay it forward" for all the aid New Jerseyans have sent this way over the years. Enjoy this week's recipes, and let us know what's on your mind. Best-
Jyl Benson, Editor in Chief
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Cream of Oyster SoupThis deceptively simple recipe produces a rich, creamy soup that is loaded with oysters and flavor. You make a buttery pale golden roux, add onions and celery, then load it up with half and half. Simmer for a bit to reduce, stir in your oysters and cook for just a minute more. Serve with lots of crusty hot French bread. Note: the recipe is easily doubled. |
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White Bean and Tasso SoupI have been on a white bean kick lately, even though our weather won't cooperate and stay chilly. Chef Morgan Angelle made this dish for us when we visited Breaux Bridge earlier this year and I love it, and not just because it has almost no prep work if you chop the onions, pepper, and garlic in your food processor. Bonus: it also requires minimal tending. Feel free to substitute smoked sausage if you don't have tasso. |
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Brandy CrustaKit Wohl is a prolific cookbook author and expert on New Orleans food and drink. This cocktail recipe is from Chris Hannah of French 75, and it appears in her book Classic New Orleans Cocktails. "A true New Orleans classic, it was created in the 1850s by Joseph Santina, who owned and operated the City Exchange on Gravier Street. It has a unique garnish, using a lemon peel to almost entirely coat the upper rim and inside of the glass." |
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