Bananas Foster is being prepared tableside at Brennan’s Restaurant in New Orleans. (photo courtesy brennansneworleans.com) THE MURALS AT BRENNAN’S French Quarter, New Orleans, LA Interior designer Richard Keith Langham and architect John Williams designed Brennan’s recently reborn restaurant and the dramatic Chanteclair Dining Room. Langham hand painted the gouache murals to offer relief from all of the green trélliage (gridded lattice) in the room. […]
Category Archives: VERY CULINARY
26
Jul
Jul
Eggs Sardou From the distinctive food culture of New Orleans comes their French contribution to America’s culinary arts. Lush egg dishes are high food in south Louisiana and one of the best egg dishes is “Eggs Sardou”. The dish was first served in Antoine’s restaurant in 1908 at a dinner honoring visiting French playwright Victorien […]
17
Apr
Apr
MARGARITA PIZZA – You can put most anything on a pizza for toppings, but the ultimate pie is the classic, simple Margherita Pizza. Its four elements are: mozzarella cheese, tangy tomato sauce, strips of basil or whole fresh basil leaves, and pizza dough, presented with a good char on the crust. Invented in the 1800s, […]
17
Apr
Apr
Caesar Salad Ingredients 2 cloves garlic, finely chopped 3 anchovy fillets ½ lemon, juiced 2 tablespoons red wine vinegar 1 tablespoon Dijon mustard 1 egg yolk 1 dash Worcestershire sauce ¼ cup olive oil 1 pinch salt and ground black pepper to taste ½ head romaine lettuce, chopped ¼ cup grated Parmesan cheese 2 tablespoons […]
16
Apr
Apr
BAKED CAULIFLOWER w/ SRIRACHA CHILI SAUCE – Cut the head of cauliflower into florets of equal size (halving some), then mix two tablespoons of Sriracha Sauce with three tablespoons of E.V. Olive Oil, tossing with cauliflower in a large bowl until all are well coated. Place on a baking sheet with all florets touching the […]
16
Apr
Apr
All it takes is a head of iceberg lettuce, chopped Vidalia onion, cherry tomatoes (sliced), and your choice of other veggies, sliced, julienned, or simply placed on the plate. The dressing can be blue cheese, ranch, or vinaigrette. (Classic Wedge Salads are usually topped with blue cheese dressing, extra blue cheese crumbles, tomatoes, and chopped […]
16
Apr
Apr
With this version of Yellow Squash Casserole, we added sautéed mushrooms and zucchini–to make it even more flavorful. The raw zucchini salad on the side, with Asian dressing, made this lacto-ovo vegetarian meal feel fancy. Our delicious meal was partnered with a nice bottle of red wine. As always, a home-cooked meal. this time featuring […]
13
Apr
Apr
POMPANO EN PAPILLOTE (Fish cooked inside a paper envelope) Our Family Recipe. Be a superb home chef with this… one of the fanciest… of fancy dinners. INGREDIENTS 3 medium pompano or other white fish 3 cups water 1 shallot, chopped, or 2 tablespoons chopped onion 6 tablespoons butter 2¼ cups white wine 1 cup crab […]
01
Apr
Apr
SIMPLE 1950s CHOCOLATE-CHIP COOKIE RECIPE INGREDIENTS 1 cup chocolate chips 1/2 cup butter 1/4 cup granulated sugar 1/2 cup brown sugar 1 egg 1 cup sifted flour 1/2 teaspoon baking soda 1/2 cup chopped pecans 1/2 teaspoon vanilla extract 1/2 teaspoon salt DIRECTIONS Cream butter until soft. Add both sugars gradually and cream […]
01
Apr
Apr
Red Beans and Rice are Spicy wonderfulness on a cold January Day. – We had a pot of left over, al dente, unseasoned, black eyed peas and decided to make them into a new year’s special pot of Cajun goodness – at this time they are still cooking, smells and tastes great! – 1 pound red […]