New Orleans, La. – If you find yourself at a festival this weekend that features an orange peeling contest one day and a shrimp peeling contest the next, you know you must be in Plaquemines Parish. Specifically, that would be the Plaquemines Parish Fair and Orange Festival, where locals gather to party and to celebrate the harvests of this exceptionally productive parish.
6 large Idaho potatoes, peeled and grated 2 eggs 2 Tablespoons flour 1 teaspoon salt Pepper to taste 1 small onion, grated 1 carrot, peeled and grated teaspoon baking powder Oil for frying
Drain potatoes thoroughly. Mix all ingredients together. Drop by the tablespoon full into inch of hot oil in a frying pan. Fry until browned on both sides, turning only once so potatoes do not get soggy.
Hi, this is Richard McCarthy with the WWNO Farmers Market Minute Are you stumped when you see radishes with their frilly leaves and crisply red roots? Am I right? They look great but you're too intimidated to prepare them? Here are three simple ways to fall in love with radishes:
New Orleans, La. – Thanksgiving conjures all sorts of images deeply entwined with the American identity, even if they don't always fit too neatly with reality across this vast and diverse country. But when it comes to the traditional spirit of Thanksgiving, New Orleans is perhaps more in tune than usual this year.
After most of the meat has been stripped from the bones, add the carcass to a stock pot with the carrot, onion and celery. (For a darker stock, you can roast the seasoning vegetables in advance and leave the peel on the onion).
1 small cheese pumpkin (or other dense variety) 6 cups sugar 8 cups water
Peel the pumpkin, scoop out the seeds and the stringy membrane that holds them in. Cut into 1 inch sized cubes. In a large, heavy pot add 1 cups of sugar and 2 cups of water for each 4 cups of pumpkin. When the sugar is dissolved, add the pumpkin, bring to a boil and then reduce to a low simmer. Cook uncovered until the liquid has dissolved and the pumpkin is reduced to jam.
Abbeville, La. – I've racked up a lot of miles in search of iconic Louisiana food, and while I don't regret a bite of it, in the future when I need a concentrated dose of our distinctive local flavor I might just drive straight to Abbeville, a place I've come to love as one of the great eating towns of Acadiana.