Eat Your Vegetables for Feb. 2, 2012

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 →

Fill game day with flavor, not fat  

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 →

Briefs for Feb. 2, 2012

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 →

Red Stick Farmers Market set  to feature ‘Geaux Green’ theme

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 →

Side Dish for Feb. 2, 2012

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 →

Wingman for Feb. 2, 2012

“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 →

What's Happening for Feb. 2, 2012

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 →

What A Crock! for Feb. 2, 2012

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 →

Celebrate Soup

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 →

Fresh, healthful salads satisfying

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 →

What a Crock for January 26, 2012

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 →

Gourmet Galley for Jan. 26, 2012

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 →

Almond cookies mark New Year

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 →

Briefs for Thursday, Jan. 26, 2012

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 →

Demand brings Creole cream cheese back after 1980s demise

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 →

What A Crock for Jan. 19, 2012

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 →

Build a spicy La. memory with colorful stage planks

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 →

Side Dish for Jan. 19, 2012

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 →