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Cauliflower is part of the cabbage family. In Barron’s “The New Food Lover’s Companion” by Sharon Tyler Herbst and Ron Herbst, I read that Mark Twain said, “Cauliflower is nothing but cabbage with a college education.” The white, tight clusters of flower buds make a head that’s referred to as the curd. … Continue Reading →
For most football fans, Super Bowl Sunday means an exciting game, great television commercials and parties with lots of snacks, sandwiches, grilled foods, and desserts — so much, in fact, that more food is consumed in the United States on game day than any other but Thanksgiving. It is estimated that Americans … Continue Reading →
Green(s) festival set for St. Francisville Advocate Food staff The inaugural Feliciana Green Festival, a fundraiser for the West Feliciana Food Pantry, will be from noon to 7 p.m. Feb. 25 at the West Feliciana Sports Park, 10166 West Feliciana Parkway, St. Francisville. The festival, presented by the St. Francisville , will … Continue Reading →
Editor’s note: The farmers markets vegetable and food product lists are featured every Thursday on The Advocate’s website, http://www.theadvocate.com, and on the first Thursday of each month in the Food section. Late winter produce, including root and cruciferous vegetables, citrus, strawberries and leafy greens, continues to dominate booths at the Red Stick … Continue Reading →
Have you ever thought about calling someone, then your telephone rang and the person you planned to call was on the other end of the line? Well, something like that occasionally happens to me. Just the other day, I was looking through a stack of cookbooks to review and pulled out a … Continue Reading →
This cake recipe is from Elizabeth Stevens’ recipe box. Her recipe box is not just a little wooden box; it’s a treasure trove of good and tested recipes. She and her husband, the late Roland Stevens, were business owners and for years she fixed lunch for their staff in the office kitchen. … Continue Reading →
Seven-thirty in the morning seems early to be getting a king cake, but there was already a line at Gambino’s on Goodwood Boulevard. In the back, Beverly Mareland, 76, was five and a half hours into her shift. She’d been baking since 2 a.m., and she’ll keep baking until “whenever we’re done.” … Continue Reading →
“Put some South in yo’ mouth” is the theme at the popular New York City restaurant Brother Jimmy’s BBQ, which delivers good ole’ Southern cooking above the Mason-Dixon line. Established in 1989, Brother Jimmy’s became a regular stop for Atlantic Coast Conference (Duke, North Carolina, etc.) alumni seeking comfort food. With Cajun … Continue Reading →
Calif. winery plans 5-course dinner in BR California winemaker Stephen Ross Dooley of Stephen Ross Wine Cellars will host a five-course dinner at 6:30 p.m. Thursday at Tallulah Crafted Food and Wine Bar, in the Renaissance Hotel, 7000 Bluebonnet Blvd. Stephen Ross Wine Cellars produces small production, artisan wines in California’s Edna … Continue Reading →
Show in BR to stir national taste buds I just knew I was going to be asked to eat eyeballs. Given my many years of Southern home training, where one must at least taste a tiny bit of what is offered to be polite, I wasn’t sure how I was going to … Continue Reading →
The secret to many slow-cooked vegetable dishes often lies in cooking time. Fresh root vegetables, as I’ve mentioned before, do need longer cooking times; however, many vegetables do not. Spinach is one that does not need a lengthy cook time. Dishes like Spinach Madeleine or, in this case, one that uses cream … Continue Reading →
January is National Soup Month. This is the perfect time of year — despite Louisiana’s can’t-make-up-its-mind weather — to celebrate eating great tasting soups that can warm the tummy and a gray day. Here are some soup recipes to try for healthful and delicious meals. They are chock-full of vegetables and nutrients … Continue Reading →
Roasted Fig and Blue Cheese Salad Serves 4. Recipe is from Family Features. For the figs: 2 cups fresh black mission figs, sliced in half 2 tbls. balsamic vinegar 2 tbls. extra virgin olive oil 1 tsp. honey ¼ tsp. sea salt For the salad: ½ cup blue cheese, cut into elegant … Continue Reading →
Having trouble sticking with those New Year’s resolutions? Here are a few recipes for fresh, healthful salads that will fill you up and keep you feeling plenty satisfied, while still helping you watch your weight. The first is a Spicy Tequila Lime Shrimp Salad, which makes good use of the fresh, Gulf … Continue Reading →
Super Bowl parties aren’t just about watching football and better-than-average commercials. They’re also about food. Many households tend to bring out the heavy appetizers instead of a full meal for game-day parties, but whichever the choice, it’s a good time to try something new. Chicken wings might be just the thing. Chicken … Continue Reading →
Evelyn Short liked turning her kitchen over to her house guest, Costas Androulakis, and his two cousins for the afternoon. The cousins, Eftihia “Efi” and Eva Katehaki, of Crete, Greece, were staying with Short’s son and daughter-in-law, Dash and Sherry Short. Androulakis, who spends part of the year in the United States, … Continue Reading →
A piece of trivia running around in my head, unleashed by a long-ago history class, deals with bread and status in colonial Latin America. Back then, the professor said, you could tell a man’s social standing by the crumbs on his shirt. White flour meant a higher status while yellow corn crumbs … Continue Reading →
The Advocate’s Food staff thinks 2012 should be a year of celebrations — not only of the major holidays, but also the obscure and quirky. That means that during the year we will feature stories about obvious observations, such as Mardi Gras, the Fourth of July and Thanksgiving, and about just-for-fun party … Continue Reading →
Monday, Chinese New Year, marked the beginning of the Year of the Dragon. Celebrations of the holiday can include dragon or lion dances, fireworks, and meals and gatherings with family and friends. Red and gold are popular colors to incorporate into celebrations, with red representing power and vitality and gold representing wealth. … Continue Reading →
Rodrigue to head Board of Directors Melvin Rodrigue, chief operating officer of Galatoire’s Restaurant in New Orleans, was recently named the Louisiana Restaurant Association’s chairman of the board of directors for 2012. Rodrigue will serve as the ambassador of the Louisiana restaurant industry and will also meet with the association’s nine state … Continue Reading →
In the wake of New Year’s resolutions — to lose weight, to eat right or to save more money — I find that soup motivates me to achieve any of my targets this season. Or, at least, warm my belly while preparing my body for some serious resolutions. Today, I present readers … Continue Reading →
Editor’s note: Cynthia Nobles, a member of the Newcomb College Culinary History Writers Groups, takes a look at Creole cream cheese, one of Louisiana’s heritage foods. She is the author of LSU Press’s forthcoming title “The Delta Queen Cookbook.” Before the days of iceboxes and homogenization, Creole cream cheese was as common … Continue Reading →
Ruth Roddy uses her slow cooker often. As a small business owner, she tries to maximize her time so she can prepare home-cooked meals. She’s found the slow cooker to be a good solution and she’s also quite adept at making her own recipes with ingredients that sound good to her. Sometimes, … Continue Reading →
Editor’s note: Cynthia Nobles, a member of the Newcomb College Culinary History Writers Group, takes a look at Louisiana heritage foods, beginning with the gingerbread slabs known as stage planks. She is the author of LSU Press’s forthcoming title “The Delta Queen Cookbook.” Remember enjoying Jack’s Rock’n Roll cookies in the ’60s? … Continue Reading →
My first byline as a staff member of The Advocate’s Food section appeared Oct. 3, 1991, the day after our afternoon newspaper, the State-Times, closed. While a “hard news” reporter for the State-Times, I had occasionally reviewed cookbooks for the Food section, so that first story, a cookbook review, didn’t cause me … Continue Reading →