A delicious anytime meal. Make a rich chicken stock using the bones of a recently baked chicken, along with some chopped vegetables, all in a pot of water. There is so much you can do with a good chicken broth. One morning recently, we made some egg drop soup with chunks of baked chicken added. […]
Category Archives: VERY CULINARY
23
Jul
Jul
Caviar is often served on special pancakes or crackers with sour cream and finely chopped red onions. Below is a ist of some of the top-tier caviar brands and types, along with suggestions of where to buy them, grouped by style and price tier. 🌟 Premium / Luxury (Beluga-grade, large Ossetra & Kaluga) Petrossian (Royal […]
15
Jul
Jul
Café Brûlot – New Orleans’ Flaming Coffee Many of the best restaurants in the United States are in New Orleans, Louisiana and most of those are in the French Quarter. Flaming dishes have long been a tradition… like Bananas Foster. The flaming Café Brûlot is another inventive creation from NOLA. It was invented at Antoine’s […]
11
Jul
Jul
A 100+ Year Old FAMILY Recipe “Southern Cast-Iron Skillet Cornbread” Cast-Iron Skillet Cornbread Ingredients 1 cup white cornmeal ½ cup flour 1 tbsp baking powder ¼ tsp baking soda 1 egg ¼ cup oil 1 tsp salt Buttermilk Cast-Iron Skillet Cornbread Instructions Preheat oven to 450 degrees. Put the oil in the iron skillet and […]
11
Jul
Jul
Editor’s Note: For several years, I worked in New Orleans in the publishing business. I met with the late Chef Paul Prudhomme at K-Paul’s Restaurant and again at his house. He invited our magazine over to a Cajun Christmas Dinner featuring a vast spread of food he had prepared for us and presented on his […]
09
Jun
Jun
Puff pastry rectangles, brie, walnuts, peppered honey (we also added some {ground!} Tarragon to the honey), half of a date, and heated… then a sprinkle of coarse salt. This makes for a tremendous and seldom-seen plated appetizer. A Roman delicacy, this treat remains an excellent choice today. When asked to bring the appetizer to a […]
03
Jun
Jun
When asked to bring the appetizer to a potluck dinner party, consider an app the Romans enjoyed 2000 years ago. Their idea of a snack (appetizer) was a date filled with peppered honey and chopped walnuts. At A&F, we went a bit further and put that doctored-up date on top of puff pastry, adding a […]
02
Jun
Jun
“Shrimp Arnaud” is a New Orleans classic recipe from the old and famous Arnaud’s Restaurant, located in the French Quarter of New Orleans, Louisiana. The Recipe: INGREDIENTS: 2 lbs. cooked, shelled, and deveined shrimp 1/4 cup finely minced celery 1/4 cup finely minced shallots 1/4 cup finely minced parsley 1/4 cup creole mustard (whole seed […]
02
Jun
Jun
FRENCH 75 is a cocktail made from gin, champagne, lemon juice, and sugar. It is also called a 75 Cocktail, or in French, simply “Soixante Quinze.” The drink dates back to World War I, when in 1915, an early form was created at “The New York Bar” in Paris — later perfected at “Harry’s New […]
02
Jun
Jun
A classic and straightforward drink that’s perfect for light drinkers as well as regulars at the bar. Gin and Tonic Cocktail 1. Pour 2 oz of gin into a serving glass. 2. Follow with 3 oz chilled tonic water. 3. Add one tablespoon of fresh lime juice. Add ice as needed. Garnish the drink with […]