Poppy Tooker

Louisiana Eats!
6:04 pm
Wed January 26, 2011

A Tale of Two Companies

Mulligatawny Soup (Serves 6 - 8)

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

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Louisiana Eats!
3:22 pm
Wed January 5, 2011

Carnival Season Heats Up at Haydel's Bakery

Molly Kimball's Cheesy Mashed Potatoes (Makes 4 cups)

4 cups cauliflower (fresh or frozen)
1 Tbsp. sour cream
1 Tbsp. half & half
1 Tbsp. butter
4 wedges of Laughing Cow Light Cheese
Dash of salt (optional) and pepper to taste

Garnish (optional): bacon bits, cheese & chives

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Louisiana Eats!
2:04 pm
Wed December 22, 2010

Christmas with Mignon Faget

New Orleans icon Mignon Faget

Daube Glacee (Yields 4 dozen slices)

3/4 cup shredded beef (roast or boiled beef)
20 pimento stuffed green olives, sliced
1 box veal stock
2 packages gelatin
1 bunch green onions, minced
4 Tablespoons flat leaf Italian parsley, chopped
2 Tablespoons Lea & Perrin Worcestershire sauce

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Louisiana Eats!
11:14 am
Wed December 8, 2010

Holiday Preparations

Aunt Daisy's Candied Grapefruit Peel

Yields 16 - 4 oz. gift jars

4 cups Louisiana grapefruit peels
cup Kosher salt
1 cup water
2 cups sugar
& 6 cups sugar

Cut a bag of grapefruit (8 - 12) in half, juice and reserve for later use.

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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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Louisiana Eats!
11:19 am
Wed November 24, 2010

Thanksgiving Traditions

Basic Poultry Stock

1 poultry carcass (chicken, turkey, duck, goose - NO SKIN!)
1 carrot
1 onion
2 ribs celery
Herbs & peppercorns (optional)

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).

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Louisiana Eats!
7:05 pm
Wed November 17, 2010

Urban Chickens & Restaurants of the Past

Cheese Pumpkin Jam (Yields approximately 3 cups)

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.

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Louisiana Eats!
9:45 pm
Wed November 3, 2010

A Feast of a Show

Seafood Stuffed Mirlitons (Serves 8)

4 mirliton or choyote squash
1 stick of butter
1 onion, finely chopped
1 Pound of peeled shrimp, chopped
1 Pound of claw crabmeat
2 tablespoons diced ham
1 cup seasoned bread crumbs
1 bunch thinly sliced green onions
Salt and pepper to taste
Additional bread crumbs and butter for topping

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Louisiana Eats!
12:49 am
Wed October 27, 2010

Halloween Edition

CALAS (Yields 1 dozen calas)

MIX TOGETHER
2 CUPS COOKED RICE
6 T FLOUR
3 HEAPING T SUGAR
2 TSP. BAKING POWDER
1/4 TSP. SALT
1/4 TSP. VANILLA
NUTMEG
THEN ADD
2 EGGS
TOPPING
POWDERED SUGAR

Mix the rice and dry ingredients together thoroughly. Add the eggs and when thoroughly mixed, drop by spoonfuls into hot deep fat (360 degrees) and fry until brown. Drain on paper. Sprinkle with powdered sugar. Serve hot.

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Louisiana Eats!
3:30 am
Wed October 20, 2010

Cajun Edition

CREOLE CARBONNADES (Serves 6 - 8)

2 lbs beef stew meat
1 cup flour
1 cup oil
2 thinly sliced onions
2 tablespoons demi glace (or the commercial products Marmite or Bovril)
2 bottles of dark beer
8 - 10 rounds of stale french bread
1/4 cup Creole mustard
Salt and pepper to taste

4 Idaho potatoes, cut into inch cubes and parboiled until tender

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