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.

Ways to Connect

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.

Tall Fish Tales

Jul 28, 2010

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

Delicious Cocktails

Jul 21, 2010

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

The French Connection

Jul 14, 2010

Crepe Batter (Yields 18 - 24 crepes)

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

Safety of Seafood

Jul 7, 2010

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

All About Red Beans

Jun 23, 2010

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.

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

The Status of Oysters

Jun 9, 2010

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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