Mildred Covert

Louisiana Eats!
4:00 pm
Fri November 22, 2013

Thanksgivukkah: A Once In A Lifetime Celebration

Soldiers feast on a traditional Thanksgiving supper during World War I. Thanksgiving and Hanukkah converge this year in an unlikely occurrence that won't happen for another 77,000 years.
Credit Creative Commons/U.S. Department of War

In honor of the incredibly rare occurrence of Thanksgiving and Hanukkah overlapping, Louisiana Eats! is building the perfect Thanksgivukkah holiday meal with caterers, cooks and bakers.

First we'll speak with Bertha Pichon, a Creole woman who's been the Kosher caterer in New Orleans for over forty years. The Kosher conversation continues with a chat about traditional Hanukkah cooking preparations with Mildred Covert

Then we'll hear about some of Louisiana's favorite Thanksgiving dishes from Madeline Wright and the NOLA Pie Guy.

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Louisiana Eats!
6:59 pm
Wed April 13, 2011

Plentiful Passover Practices

Creole Oyster Bisque

Serves 8

1 qt. oysters and their juice
3 stalks finely chopped celery
8 tablespoons (1 stick) butter
3 stalks finely chopped celery
6 tablespoons flour
2 cups oyster liquor (or oyster rinse water)**
2 teaspoons thyme
2 bay leaves
3 medium Idaho potatoes, peeled, cubed and blanched
1 bunch thinly sliced green onions
2 cups heavy cream (or 1/2 & 1/2)
Salt, pepper, hot sauce to taste

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Louisiana Eats!
5:19 pm
Wed December 1, 2010

Hanukkah Edition

Mildred's Potato Latkes (Yields 24 latkes)

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.

Drain on paper towels and serve.

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