Liberty's Kitchen

New Orleans is a city that has long been known for its amazing cuisine, but not exactly for being the most green. Our recipe for success is delicious, but lacks some very important: environmentally responsible ingredients. Well, leave it to LifeCity to tweak the recipe.

Courtesy of Café Reconcile

At a clutch of nonprofit restaurants, the notion of service extends far beyond waiting tables.

Back to School

Sep 5, 2012

This week on Louisiana Eats! we'll go back to school with three different experts. Dr. Tim Harlan of Tulane Medical Center explains how his graduate students are teaming up with chefs from nationally renown culinary school, Johnson & Wales.

Then Chef Alex Hamman gives us a profile of the Louisiana Culinary Institute in Baton Rouge. Plus, the crew of Liberty's Kitchen helps school children stay focused and attentive in the classroom.

Crab Yvonne (Serves 6)

6 tablespoons butter
1 lb. Lump crabmeat
8 - 10 button mushrooms, thinly sliced
1 bunch green onions thinly sliced
1 8 oz can of artichoke bottoms, thinly sliced
Salt & pepper to taste

Heat butter in skillet. On a medium high heat, saute mushrooms in butter until they release their juices. Add green onions and artichoke bottoms and stirring carefully until heated through. Carefully stir in crab, trying to keep lump meat as whole as possible. Season to taste and serve.