Resources

Attorney Profiles
2015 Baton Rouge Attorney Profiles
Attorney Profiles
2015 New Orleans Attorney Profiles
Letter to the editor
Send a letter to the editor to voice your opinion.
Gas Prices in BR
Current gas prices in BR area.

Crabmeat Au Gratin

Photo by TERESA B. DAY -- Crabmeat Au Gratin

ADVOCATE-TESTED RECIPE Crabmeat Au Gratin Makes 8 x 8 casserole. Recipe is by Teresa B. Day. 1 rib celery, diced 1 onion, diced 2 cloves garlic, minced 1 stick butter ½ cup flour 1 cup milk 1 teaspoon salt ½ teaspoon black pepper ¼ teaspoon cayenne pepper 1 teaspoon hot sauce 1 pound crabmeat, claw or… Continue reading →

Pulled Pork Sliders with Coleslaw

Photo by TERESA B. DAY -- Pulled Pork Sliders with Coleslaw

ADVOCATE-TESTED RECIPE Pulled Pork Sliders with Coleslaw Makes 24 servings. Recipe is by Teresa B. Day. 2 tablespoons packed brown sugar 1 tablespoon salt 1 tablespoon ground mustard 1 tablespoon black pepper 1 tablespoon cumin 1 tablespoon granulated garlic 1 (6-pound) pork shoulder 2 chipotle chiles, seeded and diced 1 teaspoon adobo sauce from chipotle chiles… Continue reading →

Chicken Tortilla Soup

Photo by CORINNE COOK -- Chicken Tortilla Soup

ADVOCATE-TESTED RECIPE Chicken Tortilla Soup Serves 4-6 (Makes about 8½ cups). Recipe can easily be increased. You can substitute a can of rinsed black beans in place of the zucchini if you prefer. Recipe is from Linda Glisson and Holly Hutchison. 3 tablespoons olive oil (or a mixture of butter and olive oil) 1 medium onion, chopped 1… Continue reading →

French 75

French 75 Serves 1. Recipe is reprinted with permission from “Gin: The Manual” by Dave Broom (Mitchell Beazley, October 2015). Although in New Orleans this is made with Cognac — appropriately enough as it’s named after a French field gun — this has always been a gin drink. 60 milliliters (2 fluid ounces) gin 30 milliliters… Continue reading →

Zucchini Fritters

Photo by Corinne Cook -- Zucchini Fritters

ADVOCATE-TESTED RECIPE Zucchini Fritters Makes 10 (2½-3-inch diameter fritters). I tested the recipe halving all ingredients except I did add the 1 egg. Half of the recipe made 5 fritters. The recipe is from “Plaquemines Treasure - Plaquemines Parish Orange Fair and Festival Cook Book,” submitted by Anthony Simon Vrsalijko, noting they’re “great for breakfast,… Continue reading →

Roast Chard and Carrots with Feta

Photo by TERESA B. DAY --Steak with Roast Chard and Carrots with Feta

ADVOCATE-TESTED RECIPE Roast Chard and Carrots with Feta Makes 4 servings. Recipe is by Teresa B. Day. 1 bunch multicolored chard 2 cups small or baby carrots 1 tablespoon olive oil 1 teaspoon kosher salt 1 teaspoon black pepper 1 teaspoon sugar ½ cup feta cheese crumbles 1. Preheat oven to 425 F.… Continue reading →

Steak with Bourbon Butter Sauce

Photo by TERESA B. DAY --Roast Chard and Carrots with Feta

ADVOCATE-TESTED RECIPE Steak with Bourbon Butter Sauce Makes 4 servings. Recipe is by Teresa B. Day. 4 (6-ounce) sirloin steaks, cut 1 inch thick 1 teaspoon sea salt 1 teaspoon cracked black pepper 2 tablespoons olive oil 4 tablespoons unsalted butter 1/3 cup bourbon 1 cup low-sodium beef broth 1. Allow… Continue reading →

Brownie Pudding Cake

ADVOCATE-TESTED RECIPE Brownie Pudding Cake Serves 6-8. Recipe is from a Better Homes and Gardens cookbook recipe with adaptations by Corinne Cook. 1 cup flour ¾ cup granulated sugar 6 tablespoons unsweetened cocoa powder, divided 2 teaspoons baking powder 1/8 teaspoon salt ½ cup milk, half-and-half or whipping cream 2 tablespoons vegetable oil (Wesson… Continue reading →

Pollock S’Mores Pie

ADVOCATE-TESTED RECIPE Pollock S’Mores Pie Makes one 9-inch pie. Recipe is reprinted with permission from “Sweet Envy: Deceptively Easy Desserts, Designed to Steal the Show” by Seton Rossini, The Countryman Press, October 2015. Graham Cracker Crust 1½ cups graham cracker crumbs 3… Continue reading →

Louisiana-Style Oyster Stew

Advocate staff photo by HILARY SCHEINUK -- Clockwise from left, Lentil Soup, French Onion Soup and Louisiana-Style Oyster Stew

ADVOCATE-TESTED RECIPE Louisiana-Style Oyster Stew Serves 4. Recipe is from Louisiana Legacy. 6 tablespoons butter, divided ½ bunch green onions, chopped (about ½ cup) ¼ cup chopped fresh parsley 1 pint fresh oysters, drained but reserve oyster liquid 3 tablespoons flour 1 to 2 cups milk ¼ teaspoon red pepper or to… Continue reading →

French Onion Soup

ADVOCATE-TESTED RECIPE French Onion Soup Serves 6. Recipe is from Corinne Cook. 4 medium onions, peeled and thinly sliced 3 tablespoons butter 1 tablespoon olive oil 1 tablespoons flour 2 (14.5-ounce) cans condensed beef broth 1/8 teaspoon pepper or to taste Taste for salt, add if needed ¼ to ½ cup dry… Continue reading →

Lentil Soup

ADVOCATE-TESTED RECIPE Lentil Soup Serves 6. Recipe is from Corinne Cook. I use brown or red lentils for this soup. Either is fine. With the red lentils, have the husk removed so they cook quicker and appear creamier because they don’t hold their shape as well as the brown ones. 1 cup… Continue reading →

Caesar Dressing

Photo by TERESA B. DAY -- Caesar Dressing

ADVOCATE-TESTED RECIPE Caesar Dressing Makes about 1 cup dressing. Recipe is by Teresa B. Day. ½ teaspoon granulated garlic 1 tablespoon Creole mustard 1½ teaspoons vinegar 1 teaspoon kosher salt ½ teaspoon black pepper… Continue reading →

Fresh Lasagna

Photo by TERESA B. DAY -- Fresh Lasagna

ADVOCATE-TESTED RECIPE Fresh Lasagna Makes 2 (9 x 12-inch) casserole pans. Recipe is by Teresa B. Day. Great to make in foil pans when bringing to friends or family. 2 tablespoons olive oil 2 cups fresh mushrooms, chopped 1 large onion, chopped 1 large bell pepper, chopped 3 cloves garlic, minced 2 pounds mild or sweet Italian sausage… Continue reading →

Roasted Tomato Sauce

ADVOCATE-TESTED RECIPE Roasted Tomato Sauce Makes 6 to 8 cups of sauce. Recipe is by Teresa B. Day. I used Red Stick Spice Company’s Garlic Olive Oil & Tuscan Seasoning. You can also use Italian seasoning. 1/3 cup olive oil, plus 2 tablespoons 6 to 8 large ripe tomatoes 1/3 cup garlic cloves ½… Continue reading →

Cranberry-Walnut Oatmeal Cookies

ADVOCATE-TESTED RECIPE Cranberry-Walnut Oatmeal Cookies Makes about 30 cookies. Recipe is from “Duff Bakes” by Duff Goldman and Sara Gonzales. Copyright © 2015 by Duff Goldman. Reprinted by permission of William Morrow, an imprint of HarperCollins Publishers. Cooking spray 2 sticks (1 cup) butter, softened 1½ cups lightly packed dark brown sugar 1 teaspoon pure… Continue reading →

Oyster Patties

Advocate staff photo by BILL FEIG -- Dianne Gaines' Oyster Patties

Oyster Patties Makes 6 patties. Recipe is from the files of Dianne Gaines’ mother, Anita Prevost Saulney, of New Orleans. 2 pints oysters and liquid 2 tablespoons butter, melted 1 tablespoon flour ½ onion, finely chopped 2 tablespoons chopped parsley 2 tablespoons chopped green onions 1 tablespoon paprika Salt and pepper, to taste 6… Continue reading →

Deep-fried Calas

Deep-fried Calas Makes 2 dozen. Recipe is from “From Woodstoves to Microwaves: Cooking with Entergy.” 1½ cups cooked rice, very soft ½ package yeast ½ cup warm water 3 eggs, beaten 1¼ cups sifted flour ¼ cup sugar ½ teaspoon salt ¼ teaspoon nutmeg 1. Mash hot rice and cool to lukewarm.… Continue reading →

Poached Oranges

Advocate staff photo by BILL FEIG -- Dianne Gaines' poached oranges with Cointreau topped with mint.

Poached Oranges Makes 8 servings. Recipe is from Dianne Gaines, who does not remember where she acquired it. 8 large seedless oranges 7 tablespoons sugar ½ cup water 2 tablespoons Grand Marnier or Cointreau 1 sprig fresh mint, for garnish 1. Peel the oranges with a sharp knife, removing all the white… Continue reading →

Pumpkin Flan

Advocate staff photo by BILL FEIG -- Dianne Gaines' Pumpkin Flan

Pumpkin Flan Serves 8. Recipe by Patricia Agnew is from Southern Living. 1 cup sugar, divided 2½ cups skim milk 3 large eggs 3 egg whites 1 cup canned pumpkin 1 teaspoon ground cinnamon 1 teaspoon vanilla extract ¼ cup flaked coconut 1. Preheat oven to 350 F.… Continue reading →

Oatmeal Cookies

Oatmeal Cookies Makes about 48 cookies. Adapted by Dianne Gaines from Quaker Oats recipe. 1 stick plus 6 tablespoons butter, softened ¾ cup firmly packed brown sugar ½ cup granulated sugar 2 eggs 1 teaspoon vanilla extract 1½ cups all-purpose flour 1 teaspoon baking soda 1 teaspoon cinnamon ½ teaspoon salt, optional 3 cups… Continue reading →

Tea Cakes (Ma Mere’s Cookies)

Advocate staff photo by BILL FEIG -- Dianne Gaines' Tea Cakes (T'Gateau) and Oatmeal Cookies with coconut, pecans and Craisins.

Tea Cakes (Ma Mere’s Cookies) Recipe is from Marcia Gaudet, of Lafayette. 2 eggs 1 cup sugar 1 stick butter or margarine, melted 2½ cups flour 1 level tablespoon baking powder 1½ teaspoons vanilla extract 1. Preheat oven to 350 F. 2. Beat eggs until light and foamy. Add sugar and beat… Continue reading →

Quinoa, Kale, Cranberry, Walnut and Butternut Squash Salad

Advocate staff photo by BILL FEIG -- Dianne Gaines' Quinoa, Kale, Cranberry, Walnut and Butternut Squash Salad

Quinoa, Kale, Cranberry, Walnut and Butternut Squash Salad Makes 8 servings. Recipe by Rachel J. Weston in “The Costco Connection.” Salad 1½ cups quinoa ½ teaspoon kosher salt 3 cups water 2 tablespoons olive oil 1 red onion, diced 2 garlic cloves, minced 1½ cups butternut squash, peeled and cut into ½-inch dice Kosher… Continue reading →

Shortcut or Unstuffed Cabbage Rolls

Advocate staff photo by HILARY SCHEINUK -- Shortcut or Unstuffed Cabbage Rolls

ADVOCATE-TESTED RECIPE Shortcut or Unstuffed Cabbage Rolls Serves 6. This dish has the flavors of a cabbage roll, but it’s a lot less work because all the ingredients are put together in a casserole. Recipe is by Corinne Cook. 1 tablespoon vegetable oil 1½ pounds ground chuck 1 medium onion, chopped 1/3 cup chopped bell… Continue reading →

Lemon Curd

Photo by TERESA B. DAY -- Lemon Curd

Lemon Curd¸ Makes 1 cup curd. Recipe is by Teresa B. Day. 3 egg yolks ½ cup sugar 1 tablespoon lemon zest 1/4 cup lemon juice 4 tablespoons butter, sliced 1. Bring about one… Continue reading →

Lemon Lavender Scones

Lemon Lavender Scones Makes 16 scones. Recipe is by Teresa B. Day. 2 cups all-purpose flour 1/3 cup sugar 1½ tablespoons baking powder ½ teaspoon salt ½ cup coconut oil or butter 1 egg 1/2 sour cream 1 tablespoon lemon… Continue reading →

Apple Glazed Carrots

Advocate staff photo by HILARY SCHEINUK -- Apple Glazed Carrots

ADVOCATE-TESTED RECIPE Apple Glazed Carrots Serves 4. This recipe was submitted by Elaine Netter to “If It’s Thursday, it must be Elks,” a collection of recipes by Lady Elks Lodge #1153 of Donaldsonville. 4 tablespoons butter 3-4 medium apples, peeled, cored and chopped 6-8 carrots, sliced Pinch of salt 3 tablespoons honey Dash of nutmeg… Continue reading →

Roast Chicken

Photo by TERESA B. DAY -- Roast Chicken

ADVOCATE-TESTED RECIPE Roast Chicken Makes 6 servings. Recipe is by Teresa B. Day. 1 (3-pound) chicken 1 tablespoon dry brine 1 tablespoon poultry seasoning with sage 1 teaspoon kosher salt 1 teaspoon black pepper ½ orange ½ small onion ½ cup water 3 sprigs of fresh rosemary 1. The night before cooking,… Continue reading →

Slow-Cooked Beans and Bacon

Photo by TERESA B, DAY -- Slow-Cooked Beans and Bacon

ADVOCATE-TESTED RECIPE Slow-Cooked Beans and Bacon Makes 8-10 servings. Recipe is by Teresa B. Day. 2 quarts Taylor or French horticulture beans (not dried) 1 pound seasoning bacon, cut into pieces 4 cups chicken or vegetable broth 1 jalapeno, seeded and chopped ½ onion, chopped 1 teaspoon smoked paprika 2 teaspoons salt 2 teaspoons… Continue reading →

Fish Tacos with Salsa, Spiced Onions and Mexican Cream Sauce

Fish Tacos with Salsa, Spice Onions and Mexican Cream Sauce Recipe is by Marcia Weilenman. Build taco using toasted corn tortilla, flaked fish, spiced onion, salsa and cream sauce. Fish 4 fish fillets (any white flakey fish) 2 tablespoons olive oil portion of taco seasoning packet 10 corn tortillas 1. Season fish… Continue reading →

South Carolina Shrimp Burgers

Photo by Cheramie Sonnier -- South Carolina Shrimp Burgers

ADVOCATE-TESTED RECIPE South Carolina Shrimp Burgers Serves 4. Recipe is from “Cook’s Country Eats Local: 150 Regional Recipes You Should Be Making No Matter Where You Live” by the editors at America’s Test Kitchen (2015). Tartar Sauce ¾ cup mayonnaise 3 tablespoons finely chopped dill pickles plus 1 teaspoon brine 1 small shallot, minced… Continue reading →

French Chocolate

Photo by HANLEY POCHE -- French Chocolate

ADVOCATE-TESTED RECIPE French Chocolate Makes 6 cups. Recipe is from “Remnants of Heritage” by Marjorie Bonnecaze Pino. 2½ squares Baker’s unsweetened chocolate, cut into pieces ½ cup water ¾ cup sugar Dash of salt ½ cup heavy whipping cream, whipped 6 cups hot milk 6 thin peppermint sticks for stirrers, optional… Continue reading →

Root Beer BBQ Sauce

Advocate staff photo by BILL FEIG -- Root Beer BBQ Sauce

ADVOCATE-TESTED RECIPE Root Beer BBQ Sauce Makes 3 cups. Reprinted with permission from “Jewish Slow Cooker Recipes” by Laura Frankel. 2 cups root beer, (do not use diet) 1 cup ketchup, preferably Heinz ¼ cup fresh lemon juice ¼ cup fresh orange… Continue reading →

Eggplant Florentine

Advocate staff photo by JOHN McCUSKER -- Maureen Detweiler's Eggplant Florentine.

Eggplant Florentine Serves 4 to 6. Recipe is from Maureen Detweiler of New Orleans. 1 large or 2 small eggplants (1½ to 2 pounds all together) Seasoned salt All-purpose flour Olive oil Creamed Spinach (see recipe) 8 ounces sliced or grated Swiss cheese 1. Preheat oven to 350 F. 2. Peel eggplant… Continue reading →

Hearts of Artichoke Casserole

Advocate staff photo by JOHN McCUSKER -- Maureen Detweiler's Heart of Artichoke Casserole.

Hearts of Artichoke Casserole Serves 8. Recipe is from Maureen Detweiler, of New Orleans. 32 ounces hearts of artichokes, jar or canned (packed in water) 1 cup finely chopped onion ½ cup olive oil 2 tablespoons minced garlic ¼ cup butter 1½ cups bread crumbs 1 teaspoon dried oregano 1½ cups grated Parmesan cheese,… Continue reading →

Granola Cookies

Advocate staff photo by JOHN McCUSKER -- Maureen Detweiler's Granola Cookies.

Granola Cookies Makes about 30. Recipe is from Maureen Detweiler, of New Orleans. 1½ cups old-fashioned oatmeal ½ cup sliced almonds ½ cup chopped pecans ¼ cup brown sugar 1 tablespoon flour ¼ cup vegetable oil (not olive oil) ¼ cup pancake syrup (maple, Log Cabin, etc.) 1 tablespoon vanilla extract 1 egg… Continue reading →

Spicy Cheese Straws

Photo by TERESA B. DAY -- Spicy Cheese Straws

ADVOCATE-TESTED RECIPE Spicy Cheese Straws Yields 2-3 dozen straws. Recipe is by Teresa B. Day. 8 ounces coarsely grated extra-sharp cheddar 1 cup whole wheat or all-purpose flour 1 stick cold unsalted butter, cut into cubes ½ teaspoon salt… Continue reading →

Hello Dollies Candy

Photo by TERESA B. DAY -- Hello Dollies Candy

ADVOCATE-TESTED RECIPE Hello Dollies Candy Makes 32 candies. Recipe is by Joy Nell Griffin. 1 stick margarine 1½ cups crushed graham cracker crumbs (1 package) 1 cup coconut flakes 12-ounce bag semi-sweet chocolate chips 1 cup chopped pecans 1 can sweetened condensed milk 1. Preheat oven to 350 F. 2.… Continue reading →

Shrimp Stuffed Eggplant

Photo by CORINNE COOK -- Shrimp Stuffed Eggplant

ADVOCATE-TESTED RECIPE Shrimp Stuffed Eggplant Serves 4. Recipe is from Corinne Cook. The recipe calls for just shrimp, but you can add ½ pound crabmeat if you like. 2 medium eggplants 2 tablespoons butter or oil for sautéing shrimp 1½ pounds shrimp, peeled and deveined Salt, black pepper and cayenne pepper to taste… Continue reading →

Beer Smoked Sausage

ADVOCATE-TESTED RECIPE Beer Smoked Sausage Serves 4 to 6. Recipe is by Julie Kay. 1 (14-ounce) package smoked sausage, sliced 1 (12-ounce) bottle beer 1 large onion, quartered 2 cloves garlic, minced 1. Put sausage, beer, onion and garlic into slow cooker. 2. Cook on low for 4 to 6 hours. Remove… Continue reading →

Piquant Pecans

Advocate staff photo by BILL FEIG -- Piquant Pecans

ADVOCATE-TESTED RECIPE Piquant Pecans Makes 3 cups. Recipe is from “Cajun Christmas Food Focus Booklet.” 3 tablespoons butter 3 cloves garlic, finely minced ½ teaspoon Tabasco pepper sauce 3 cups pecan halves 1. Preheat oven to 250 F. In small skillet melt butter; add garlic and Tabasco sauce. Cook 1 minute.… Continue reading →

Chocolate Fudge Brownies

Advocate staff photo by BILL FEIG --  Chocolate Fudge Brownies

ADVOCATE-TESTED RECIPE Chocolate Fudge Brownies Makes 12-16 brownies. Recipe is from Corinne Cook. These are extra good with the frosting, but if you’re short on time just dust the tops with sifted powdered sugar. 1 stick butter (8 tablespoons) 1 cup sugar 3 tablespoons cocoa 1 cup flour 2 eggs, lightly beaten 1 teaspoon… Continue reading →

Boursin Cheese Ball

Advocate staff photo by BILL FEIG -- Boursin Cheese Ball

ADVOCATE-TESTED RECIPE Boursin Cheese Ball Makes a 3-inch ball. Recipe is by Corinne Cook. 1 stick butter (8 ounces), room temperature 8 ounces cream cheese, room temperature 2 or 3 cloves garlic, pressed or finely minced ¼ cup chopped fresh parsley 2 tablespoons finely sliced green onions ½ teaspoon salt or to taste… Continue reading →

Shortbread Mini Tartlets with Kumquat Marmalade

Photo by TERESA B. DAY -- Shortbread Mini Tartlets with Kumquat Marmalade

ADVOCATE-TESTED RECIPE Shortbread Mini Tartlets with Kumquat Marmalade Makes 18 mini tartlets. Recipe is by Teresa B. Day. 3/4 cup unsalted butter, softened 1/4 cup granulated sugar 2 cups all-purpose flour 2 tablespoons powdered sugar 1 teaspoon vanilla 8 ounces mascarpone cheese, softened 1 cup kumquat marmalade or other jam or preserves… Continue reading →

Strawberry Balsamic Bruschetta

Photo by TERESA B. DAY -- Strawberry Balsamic Bruschetta

ADVOCATE-TESTED RECIPE Strawberry Balsamic Bruschetta Makes 24 bite-size servings. Recipe is by Teresa B. Day. 8 ounces mascarpone cheese, softened 1 pint strawberries 2 teaspoons balsamic vinegar 2 teaspoons granulated sugar 1 bag bruschetta toast or one baguette, sliced thin 4 basil leaves 1. Set the cheese out to… Continue reading →