Poppy Tooker

Host of Louisiana Eats!

Poppy is the host and executive producer of the weekly show, Louisiana Eats! Food personality, culinary teacher and author, Poppy Tooker is passionate about food and the people who bring it to the table.

Poppy provides weekly restaurant commentary on, “Steppin’ Out” (WYES TV). Her book, The Crescent City Farmers Market Cookbook received a Tabasco cookbook award and was named “Cookbook of the Year” by New Orleans Magazine.She was recognized by the Times-Picayune as a “Hero of the Storm” for her work reviving New Orleans restaurants and food providers following Hurricane Katrina. The International Association of Cooking Professionals recognized Poppy’s rebuilding efforts at their annual conference in April 2008, with their first ever, Community Service Award.

For over 25 years, Poppy’s cooking classes have centered on history and tradition as well as the food science behind her preparation.

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Louisiana Eats!
7:10 pm
Wed August 11, 2010

Upperline Chef Ken Smith and Priestess Miriam Chamani

SEAFOOD GUMBO

1/2 CUP OIL
1 CUP FLOUR
4 GUMBO CRABS
2 LBS. SHRIMP
1 ONION, CHOPPED
1 BELL PEPPER, CHOPPED
3 STALKS CELERY, CHOPPED
2 LBS. OKRA, SLICED 1/4"
OIL FOR FRYING OKRA
1 - 1 LB. CAN CRUSHED TOMATOES
1 GALLON SHRIMP STOCK
1 CLOVE GARLIC
2 T THYME
1 BAY LEAF
1 BUNCH GREEN ONIONS

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Louisiana Eats!
4:18 pm
Thu August 5, 2010

The King of Seafood and Craft Beer

Creole Cream Cheese (Yields approximately 8 pints)

1 gallon skim milk
1 cup buttermilk
Pinch of salt
6 - 8 drops liquid vegetable rennet (can be purchase in health food stores)

In a large stainless or glass bowl mix together all ingredients. Cover lightly with plastic wrap and leave out on kitchen counter at room temperature for 18 - 24 hours.

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Louisiana Eats!
8:14 pm
Wed July 28, 2010

Tall Fish Tales

TROUT PECAN MEUNIERE (Serves 6)

6 trout fillet
1 cup all purpose flour
1 egg

1 cup milk
1 tablespoon hot sauce
2 sticks butter
Juice of 2 lemons
1 1/2 Tablespoons Lea & Perrin Worcestershire sauce
3 T fresh chopped parsley

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Louisiana Eats!
11:40 am
Wed July 21, 2010

Delicious Cocktails

Oysters Rockefeller (Serves 4)

1 lb. thawed, frozen spinach, squeezed dry
1 bunch green onions
1 celery heart
cup flat leaf parsley
2 sticks melted butter
2 tablespoons anchovy paste
Juice of 1 lemon
4 tablespoons Lea & Perrin Worcestershire sauce
4 oz. Herbsaint or Pernod
Tabasco to taste
1/2 cup Progresso seasoned breadcrumbs
1 quart shucked or 18 - 24 oysters on the half shell

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Louisiana Eats!
7:56 pm
Wed July 14, 2010

The French Connection

Crepe Batter (Yields 18 - 24 crepes)

2 cup sifted all purpose flour
3 eggs
1 cup milk
4 tablespoons melted butter
1 teaspoon salt

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Louisiana Eats!
4:30 pm
Wed July 7, 2010

Safety of Seafood

Louisiana Eats!
4:29 pm
Wed June 30, 2010

Chef Susan Spicer and Cold Smoking

From Lolis Eric Elie's Smokestack Lightening

2 cups sugar
  1/4 cup seasoned salt
1/4 cup celery salt
1/4 cup garlic salt
1/4 cup onion salt
1/4 cup paprika
1/4 cup chili seasoning
6 tablespoons ground black pepper
4 tablespoons ground white pepper
4 tablespoons cayenne pepper
2 teaspoons ground cloves
 1 teaspoon ground cumin
1 teaspoon marjoram
 1 teaspoon nutmeg
1 teaspoon dry mustard
1 teaspoon ground coriander

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Louisiana Eats!
5:04 pm
Wed June 23, 2010

All About Red Beans

Buster Holmes World Famous Red Beans and Rice (Serves 6 - 8)

1 lb. red beans
1 lb. smoked ham hock
1 onion, chopped
1 green bell pepper, chopped
Salt and pepper to taste
2 cloves garlic
1 stick margarine

Pick through beans to remove any rocks. Wash beans and cover with water. Add onion, bell pepper, ham hock and garlic. Cook on slow fire till done (about 2 hours). Add salt, pepper and margarine and cook five minutes. Serve on rice with Louisiana hot sauce and French bread and butter.

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Louisiana Eats!
2:19 pm
Wed June 16, 2010

Time to Celebrate Father's Day

Poppy's "From Scratch" Chicken Stew and Dumplings (Serves 6 - 8)

1 whole chicken, cut into pieces
Flour for dredging
3/4 cup vegetable oil
1 1/2 cups all purpose flour
1 chopped onion
1 chopped bellpepper
3 stalks celery, chopped
1 bottle of beer and 1 cups chicken stock or water
3 cloves garlic, minced
2 tsp. thyme
1 bay leaf
2 T hot sauce
Salt, cayenne and black pepper to taste
1 bunch thinly sliced green onions
2 tablespoons chopped parsley

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Louisiana Eats!
12:46 pm
Wed June 9, 2010

The Status of Oysters

Host, chef, and food expert Poppy Tooker talks oysters to a New Orleans chef, an oysterman and a marine biologist about what the future holds for these fine delicacies.

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