Category Archives: VERY CULINARY

Split Pea Soup Ah, the timeless delight of a steaming bowl of Split Pea Soup! In the world of comfort foods, few dishes can match the heartwarming embrace and satisfying simplicity that this classic soup offers. Bursting with earthy flavors and a rich, velvety texture, this recipe transcends the boundaries of mere sustenance, elevating your […]

INGREDIENTS: DRESSING: ½ cup cashews raw ¼ cup water plus additional as needed to thin dressing to desired consistency 3 Tablespoons extra-virgin olive oil 4 Tablespoons fresh lemon juice 3 Tablespoons nutritional yeast 1 clove garlic smashed 1 teaspoon salt Freshly ground black pepper   SALAD: 2 heads romaine lettuce chopped into bite-size pieces 1 avocado chopped 1/3 cup capers drained and rinsed   CROUTONS: 3 Tablespoons extra-virgin olive oil 1 clove garlic crushed and peeled 2 cups bread cubes ½ teaspoon kosher salt   DIRECTIONS: DRESSING: Place all […]

Spaghetti Squash with Brown Butter and Parmesan Spaghetti squash derives its name from the nature of its flesh: once it is cooked and cut in half, the flesh can be separated into strands that recall the famed Italian pasta. The squash’s delicate flavor requires only subtle enhancement.   Ingredients 1 spaghetti squash, 2½-3 lb ¼ […]

Warm Caramelized Pears with Clove Zabaglione Zabaglione is one of Italy’s great desserts. The ethereal foamy custard sauce is usually made with egg yolks, sugar and Marsala wine. In this recipe, the addition of golden raisins and spices gives it a festive flavor. For the pears: ¼ teaspoon ground cloves ¼ teaspoon ground allspice ¼ […]

Étouffée, in South Louisiana, is pronounced (aye-too-Faye) and is traditionally made with crawfish. We prefer to use shrimp. The Creole New Orleans version has a dark roux and is beige in color. This recipe is from Lafayette and is relatively easy to prepare. Served over rice, it will impress most guests at your table every […]

BREAD PUDDING There was a time when dessert was often overlooked within the New Orleans restaurant scene. Dining patrons were prone to eat and drink heartily throughout the savory portions of their meals and they seemed to regard desserts as little more than adequate support for birthday and anniversary candles as a finale. Then, Bread […]

6 large hard-cooked eggs 1 (4-oz.) jar taramasalata (at specialty stores, hummus can substitute). 1 tablespoon black or red lumpfish caviar 6 small tomatoes, finely diced 1/2 cucumber, peeled if desired, finely diced 1 small green bell pepper, seeded, finely diced I small avocado, pitted, peeled, diced Lemon Vinaigrette Fresh dill sprigs Halve eggs crosswise. […]

1 (6-oz.) salmon steak, cut in half 12 small or 6 medium scallops 1-1/2 cups dry white wine 1 bay leaf 6 whole black peppercorns 2 large onion slices Salt to taste 1 (1/4-oz.) envelope unflavored gelatin 1 cup bottled clam juice 6 oz. shelled, deveined cooked shrimp Fresh dill sprigs 1 tablespoon olive oil […]

A COUNTRY CLUB CHICKEN SALAD RECIPE The 1950s were the high point for the country club lifestyle. One standard menu item at all good country clubs was a fresh chicken salad. From shredding the chicken breast by hand to adding just the right amount of mayonnaise and hard-boiled eggs to the mix makes this recipe […]