Most Active Stories
- Le Show For July 20, 2014
- Jazz Composer Jerome Theriot Celebrates New Release; Cat On A Hot Tin Roof; Hurray For The Riff Raff
- Women Stage Protest At Hobby Lobby In Elmwood
- 'Pink Slime' Is Making A Comeback. Do You Have A Beef With That?
- State Representative In New Orleans East Sounds Call Over Coastal Erosion
Sat March 16, 2013
New Orleans' Cultural Mashup
This week on Louisiana Eats! we'll hear from Liz Williams, the director of the Southern Food & Beverage Museum, who will talk about her new book, New Orleans: A Food Biography. We'll also hear from Chef Matt Murphy about how and why he celebrates St. Patrick's Day with gratitude.
Plus, Ian McNulty swings by to chat about a great spot in Port Allen for Cajun meats and boudin.
3 onions, chopped
1/4 cup olive oil
1 - 12 oz. can tomato paste
1 - 28 oz. can tomato puree
5 cloves garlic, chopped
2 - 2 oz tins of anchovies, chopped
1 small bunch of fresh fennel, chopped
1 tablespoon dried basil
½ teaspoon sugar
Salt and black pepper to taste
2 ½ cups of water
In a large saucepot, heat olive oil. Add the onions and sauté until translucent. Add all of the rest of the ingredients into the pot with the sautéed onions. Bring sauce to a slow simmer and cook uncovered over a medium low heat for one hour or more until thickened.
Serve over cooked spaghetti and sprinkle with mudrica.
Yields approximately 2 quarts. Freezes well.
1 tablespoon olive oil
2 cups stale breadcrumbs, finely grated
2 teaspoons sugar
Heat an iron skillet on a very low fire. Add the olive oil and breadcrumbs. Stir constantly so that crumbs do not burn, toasting until the crumbs are a golden brown. Remove from the fire and stir in sugar.