New Orleans, La. – New Orleans butcher Benjamin Terranova likes his hog headcheese in the morning. He's developed a habit of laying a thin, wobbly, nearly translucent slice of the meaty loaf over his breakfast grits. He advocates the practice to customers at his family-run Terranova's Supermarket in Faubourg St. John, where he and his son Anthony make their headcheese according to an old family recipe that dates to the 1940s.
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.