Innholdsfortegnelse for March - April 2013 i Louisiana Cookin'

In southeast Louisiana, nothing says springtime quite like a bubbling cauldron full of spicy crawfish. Sure, there are probably red potatoes, corncobs, mushrooms, hunks of andouille, and heads of garlic bobbing around in there, but the mudbugs are the stars. They are the reason everyone huddles around the picnic table on those endless evenings. When the boil is over and satisfied hosts and guests alike survey the wreckage— soggy newspaper, mounds of shells, paper towels—it’s hard not to be thankful for our local bounty. As much as we’d like it to last forever, crawfish season will be over before we know it. But even with as many mudbugs as I cook and eat during these months, I can’t help but crave them yearround. Thankfully, some Cajun thrift has worn offon…

The humble sweet potato is anything but ordinary, and there is no reason why it shouldn’t show up on your table this spring. In 1937, Louisiana farmers began shipping their sweet potatoes nationally, and consumers recognized that the state’s varieties were moist, sweet, and soft when baked. Thus, our Beauregard, and later, Evangeline, sweet potatoes were trademarked as Louisiana yams to distinguish these delicious varieties. Boasting rich vitamins and fiber in every bite, these tubers are available year-round, and you’ll definitely want to try these Butter-Pecan Roasted Sweet Potatoes—they’re sure to be your family’s new favorite veggie. Finish your meal with a Bayou State classic: Cream Cheese Bread Pudding. For a delectable treat that’s hard to beat, I top this dessert with seasonal berries! _ with more than 1 million…

In southwest Louisiana, countless spring evenings are filled with thick, humid air and the heft y aroma of backyard crawfish boils. Everyone gathers around picnic tables shrouded in newspapers, and nearby, a colossal pot slowly churns away with spices that permeate the air and clear the sinuses. Family and friends spend hour aft er hour whipping through pounds and pounds of crawfish and its accompaniments, enjoying the company as much as the fare. All the crawfish heads and shells are coveted for the best seafood stock, and any uneaten tails head straight to the freezer to later be used in étouffées and crawfish pies. In these parts, your nose is the best guide to good food, and if you’re between bayous Des Canes and Nezpique, your nose is directed toward…

For seafood lovers, Lent is heaven sent. A child of Acadiana, I come from a very large family of devout Catholics and great Cajun cooks. We were raised on the belief that forgoing certain gustatory pleasures during the 40 fasting days leading up to Easter (which falls on March 31 this year) always translated to celebratory meatless Fridays. This meant soul-warming seafood suppers we looked forward to all week long while suffering through chocolate deprivation. Living near the water’s edge where fresh seafood abounds, these Friday meals were hardly a hardship. Fortified by unwavering faith, I could easily swing no bacon for breakfast while anticipating crawfish étouffée for dinner. Doing with out sweets required extra Hail Marys. The Carmelite nuns in Vermilion Parish taught us that giving up meat and…

While I was reading “Coffee Kings of the Crescent City” in the January/February [issue of] Louisiana Cookin’, I remembered the Café Brulôt I had at Brennan’s Restaurant on my first trip to New Orleans in 1973. Presented tableside with flaming liqueur rolling down the orange peel, that dish really added a lot of magic to the visit. Do you have any tips for preparing one at home? —Rachelle Wooley Greensboro, NorThCarolina There are just some dishes that we think are best left to the professionals, and Café Brulôt is one of them. The combination of strong coffee, brandy, spices, and citrus peel is certainly delightful, and impressive with out a doubt, but having a large silver bowl of fire can be daunting in a home environment (we’ve seen flames jump…

If you haven’t heard of pop-up dining yet, chances are you will find it happening soon in your town or somewhere nearby. A pop-up is a restaurant (or dining experience) that shows up for a limited time—sometimes just once, or just once a week, or periodically. Pop-ups generally do not have their own venue, so they oft en use another restaurant or a private event space. But here’s the best part: Pop-ups are usually a lot more fun than your average dining experience because they don’t really have a set of rules. They oft en get away with things that permanent establishments can’t. For instance, in Baton Rouge recently, guests at a pop-up event found their cobb salad appetizer served from trays precariously balanced on the abs of models lying…

While the Fauborg Tremé neighborhood is only a few blocks from the French Quarter in New Orleans, it feels like a different world. It’s the birthplace of jazz, and visitors can’t help but feel the beat while walking the streets and tasting the local Creole and Cajun fare. New Orleans native Todd-Michael St. Pierre collected some of his favorite recipes, stories, and historical tidbits in Taste of Tremé: Creole, Cajun and Soul Food From New Orleans' Famous Neighborhood of Jazz (Ulysses Press, 2012). From marinated crab claws and shrimp-stuffed mirlitons to roast beef debris (open-face shredded meat and gravy sandwiches) and buttermilk drops (glazed buttermilk doughnut holes), Todd-Michael captures a wonderful cross-section of the culturally diverse neighborhood and its traditions. Each recipe comes with a thoughtful note explaining the dish’s…

The significance of the Port of New Orleans to the city’s cuisine cannot be overstated. Not only was the port vital for the diverse ingredients off-loaded onto its docks, but even more so for the countless waves of immigrants who disembarked there and brought their unique cultural and culinary traditions with them. Throughout the 1880s, Sicilians migrated to the Crescent City and have left a lasting mark on its culinary landscape. One tradition that has remained popular with the city’s Sicilian Americans is the St. Joseph’s Day Celebration, or the Feast of St. Joseph, observed annually on March 19. Of all the culinary wonders in New Orleans, arguably none is more spectacular than the St. Joseph’s Altars, erected the week before the feast. These marvelous, artful displays are offered in…

New Orleans Jazz & Heritage Festival presented by Shell—April 26–May 5 Now with 12 stages, 400,000 visitors, and 10 days packed full of some of the country’s best musical acts, the New Orleans Jazz & Heritage Festival (pictured above) is a perennial tour de force in the music world. Remember to bring sunblock, comfortable shoes, and a healthy appetite! For more information and tickets, visit nojazzfest.com. French Quarter Festival—April 11–14 Back for its 29Thyear, the French Quarter Festival (pictured at right) will keep New Orleans rockin’ with four days of free music. Venders including Boucherie, GW Fin’s, NOLA Restaurant, and Galatoire’s will have lots of delicious food to keep attendees satisfied. For more information, visit fqfi.org/.frenchquarterfest.com.…

As European explorers of the late 15Thand early 16Thcenturies sailed west to find new trade routes for expensive spices, part of the area they explored is modern-day Louisiana. At first they seemed not to appreciate that a new spice was available here. They were so wedded to the known spices that they failed to recognize the New World spice which we in Louisiana prize: filé. Filé is made from the dried and powdered leaf of the native sassafras tree, Sassafras albidum. This magic powder is boTha thickener and a seasoning. When early European explorers documented Native American culinary habits, they described them eating the tender new shoots of the sassafras tree. They also observed them using the dried and crushed or powdered leaves to thicken watery dishes. The fragrant sassafras…

When spring bursts into full bloom, floral cocktails are at the height of their season. This sipper from Tallulah Craft ed Food and Wine Bar in Baton Rouge, Louisiana, balances delicate pear flavors with flowery Riesling, elderberry, and a lemony zing, making it a highly drinkable aft ernoon delight. _ PEAR FLOWER MARTINI MAKES 1 SERVING Courtesy of Tallulah Crafted Food and Wine Bar Baton Rouge, Louisiana 1 lemon wedge 2 ounces pear vodka, such as Grey Goose La Poire 1 ounce Riesling ¾ ounce elderflower liqueur, such as St. Germain ¼ ounce simple syrup, recipe follows Edible flower, for garnish 1. Muddle lemon in a cocktail shaker. Add vodka, Riesling, liqueur, simple syrup, and ice to shaker. Shake vigorously, and strain into chilled martini glass. Garnish with an edible…