Poppy Tooker

Louisiana Eats!
3:29 am
Wed October 13, 2010

Food on the Move

Vanilla Pull Taffy (Yields 1 pound)

1 cups sugar
1 cup water
2 tablespoons white vinegar
1 teaspoons butter

Read more
Louisiana Eats!
1:07 pm
Wed October 6, 2010

The Week of Octoberfest

German Potato Salad (Serves 4 - 6)

Ingredients:
4 medium, Idaho potatoes
1 tablespoon salt
4 slices bacon
1 small onion, finely chopped
1/4 cup cider vinegar
2 tablespoons water
3 tablespoons salad oil
1 tablespoon sugar
1 teaspoon salt
1/8 teaspoon ground black pepper
2 tablespoons chopped fresh parsley

Read more
Louisiana Eats!
7:45 pm
Wed September 22, 2010

175th Anniversary of the Streetcar

Host Poppy Tooker interviews UNO history professor Michael Mizell-Nelson to discuss the famous New Orleans streetcar, and sits down with NOPSI home service rep Billie Carpenter.

Read more
Louisiana Eats!
4:21 pm
Wed September 15, 2010

Back to School Edition

Roasted Okra

2 pounds okra
(preferably small pods - if using larger, cut into 1 inch lengths)
2 tablespoons olive oil
2 tablespoons balsalmic vinegar or water
Salt

Read more
Louisiana Eats!
4:12 pm
Wed September 8, 2010

Extreme Cuisine Edition

Mock Turtle Soup (Serves 8)

1 1/2 pounds beef brisket, cubed
1 cup canola oil
1 cup flour
2 onions, chopped
1 - 28 oz. can crushed tomatoes
1 pound ham, finely chopped
2 quarts water
3 bay leaves
6 whole cloves
1 teaspoon thyme
Salt and pepper to taste
1 cup sherry
3 hard boiled eggs, sliced
1 lemon, thinly sliced

Read more
Louisiana Eats!
4:43 pm
Wed September 1, 2010

BBQ and Labor Day Weekend

BBQ SHRIMP (Serves 6)


6 pounds large shrimp, head on
1 lbs. butter, melted
10 cloves garlic, peeled and cracked open
3 lemons
2 tablespoons salt
1 tablespoons paprika
1 teaspoon cayenne pepper
2 teaspoons freshly cracked black pepper
1/4 teaspoon white pepper
1/2 teaspoon dry mustard
1/2 teaspoon dry ginger
1 tsp celery seed
1 tablespoon cardomom

Read more
Louisiana Eats!
9:32 pm
Wed August 25, 2010

Katrina Remembrance and City of Gastronomy

Poppy Tooker talks with Leah Chase about recovering after Katrina and the exciting news from Gary Nabhan about New Orleans being proposed to be the City of Gastronomy.

Read more
Louisiana Eats!
3:55 am
Wed August 18, 2010

Chili Peppers and Rose Wine

Pepper Vinegar

1 pint small, hot peppers of choice
1 pint of cider vinegar

Put the peppers in a clean, glass bottle. Fill with vinegar and screw the top on tightly. Store the pepper vinegar in a cool, dark place for at least a week before using.

Use as a condiment as desired.

***This pepper vinegar improves with age and can be renewed by periodically adding more vinegar to the bottle. It is not necessary to add more peppers.

Read more
Louisiana Eats!
7:10 pm
Wed August 11, 2010

Upperline Chef Ken Smith and Priestess Miriam Chamani

SEAFOOD GUMBO

1/2 CUP OIL
1 CUP FLOUR
4 GUMBO CRABS
2 LBS. SHRIMP
1 ONION, CHOPPED
1 BELL PEPPER, CHOPPED
3 STALKS CELERY, CHOPPED
2 LBS. OKRA, SLICED 1/4"
OIL FOR FRYING OKRA
1 - 1 LB. CAN CRUSHED TOMATOES
1 GALLON SHRIMP STOCK
1 CLOVE GARLIC
2 T THYME
1 BAY LEAF
1 BUNCH GREEN ONIONS

Read more
Louisiana Eats!
4:18 pm
Thu August 5, 2010

The King of Seafood and Craft Beer

Creole Cream Cheese (Yields approximately 8 pints)

1 gallon skim milk
1 cup buttermilk
Pinch of salt
6 - 8 drops liquid vegetable rennet (can be purchase in health food stores)

In a large stainless or glass bowl mix together all ingredients. Cover lightly with plastic wrap and leave out on kitchen counter at room temperature for 18 - 24 hours.

Read more

Pages