1/2 cup chopped onion 2 stalks celery, chopped 1 carrot, diced 1/4 cup butter 1 1/2 tablespoons all-purpose flour 1 tablespoon curry powder 4 cups chicken broth 1 Granny Smith apple cored and chopped, with the peel on 1/2 cup, cooked white rice 1 cup cooked, diced chicken 1/2 teaspoon salt 1/4 teaspoon black pepper 1/8 teaspoon dried thyme 1/2 cup heavy cream
Stirred into coffee or baked into desserts, sugar is often a sweet finish for the palate. In Louisiana, however, sugar is more of a foundation than a finale. It's a staple of the kitchen but it's also been a driving force in Louisiana's history, the state's economy and even the character of vast areas of the Louisiana countryside.
It's become increasingly common for menus to tout a restaurant's array of house-made or homemade ingredients these days. Such terms crop up a lot at Liberty's Kitchen too, though here they promise more than just a flavorful meal.
New Orleans, La. – The historic Sazerac Bar is special to a lot of New Orleanians, though it's extra special for one of my best friends. Let's call him Keith since, well, that's his name. He had a first date there with a young medical student named Eva one night in 2002, when the hotel where the Sazerac is located was called the Fairmont.