Sunday, November 26, 2006

Leah Chase audio interview

Interview date: 11.21.06

Leah Chase is the chef at Dooky Chase restaurant and a culinary icon in New Orleans. I interviewed her in her FEMA trailer, where she talked about the return of Dooky Chase. We also talked about Creole food, and the distinction between European Creole cuisine and the cuisine of Creoles of Color. While speaking about the evolution of Creole food, Leah pointed out that Integration exposed Blacks to European Creole cooking. Black cooks then added their knowledge and ingredients, adding to New Orleans' rich culinary tradition.

Click on the link below to hear Leah's interview.

Duration: 19:33

Monday, September 25, 2006

Long time no see.

Well I know you guys are wondering what I have been up to. I have started a podcasting website that features interviews with New Orleanians and some nationally known folks. Brian William from the NBC Nightly News and Taylor Hackford are my two biggest to date. Of course no one will come close to my upcoming interview with "Morgus the Magnificent". If you are from New Orleans you know all about Morgus.
The podcasts are all about the positive things going on in the city and those businesses that are returning. We also interview musicians, celebrities, politians, chefs, and local well know icons like the "Roman Candy Man".
I do plan to revitalize the recipe blog at some point, hopefully with video podcats so don't give up on me just yet. In the mean time please visit my podcasting site at

I know many of you are New Orleanians who have had to leave home to relocate elsewhere. Know that my heart goes out to you. If you can't return to New Orleans I hope you can be happy where ever you are. As you know New Orleans is a state of mind, so just find that place and know you are safe there.

Support my podcasting site and I'll be back here hopefully soon.

Friday, November 11, 2005

I am still here.

Greetings from New Orleans. Getting internet at my home has been more of a challenge than I would have thought. We still have no phone land lines.

Restaurants are starting to open in New Orleans so I hope to start talking to some chefs next month. Things are moving very slowly down here.

We still have no gas to cook with at our house. I have learned how to cook rice and pasta on an out door cooker. It comes out fine you just need to watch it closely.

Don't give up on me I'll start posting and creating podcasts as soon as I can.

New Orleans will be back. We are planning Mardi Gras now. If you want to experience a smaller Mardi Gras come on down. I am sure it will be great.

To all of you who inquired about my safety, thanks.

Until next time.


Sunday, September 25, 2005

Red Bean Soup

Sorry it has taken me so long to get another recipe posted. I am still in Shreveport, Louisiana and am busy dealing with FEMA, Red Cross and my insurance companies. We have been back to New Orleans once since the storm to check on my house as I was worried about looters, but the house is OK. We plan to move back this week, maybe as early as Wednesday. I have been away from home now since Sept 8th. This seems like a bad dream I just can't wake up from and I am one of the lucky ones. Yesterday we counted as many as 25 people we know who got water in their homes. We did not. Well, enough of Katrina.

Here is a great little recipe for those cold evenings when a warm bowl of soup is just the right meal. Enjoy.

Red Bean Soup

1/2 pound red kidney beans
1 small onion, chopped
2 cloves garlic, chopped
2 strips celery, chopped
2 bay leaves
2 sprigs thyme
1/4 stick butter
1 teaspoon Worcestershire sauce
1/2 pound ham, ground fine
Salt and pepper to taste
Claret wine, sieved hard boiled egg, lemon slice - garnish

Brown onion in butter. Simmer beans for about 3 hours in water with seasoning. Strain mixture through coarse strainer - mash with large spoon. Add ham. Add salt and pepper. Place 1 tablespoon claret wine in bottom of each bouillon cup. Pour soup. Garnish with sieved egg and lemon slice. Serves 8.

As soon as restaurants start opening back up in New Orleans I'll begin doing my chef interview podcasts again. - Take care.

Friday, September 09, 2005

Lindy Boggs Peanutbutter Salvation Sandwiches

Spending three days in Lindy Boggs Medical Center through Hurricane Katrina and the floods she brought led to creative meals with very little resources. Jiffy Peanut Butter became a staple. My favorite recipe calls for nothing but a tablespoon and a wad of the lucious, nutritious spread, eating it as a lollipop! However, a sandwich will fill you up a bit more, especially when that is all you will have for that meal when all food and drink is scarce and dwindling!


1-2 tbsp. Jiffy Creamy Peanut Butter
2 tbsp. (half your daily ration) dried cranberries or "Crasins"
2 slices slightly stale whole wheat bread
a pinch of imagination

Cover each slice of bread with one tablespoon of Jiffy Creamy Peanut Butter. Sprinkle liberally with half your daily ration of dried cranberries. Carefully top with the other buttered slice of wheat bread. Ceremoniously cut the sandwich diagonally on the semi-clean paper napkin you saved from your last feast.
Pour at least 2 onces of your morning ration of bottled water and enjoy--one slow bite at a time.

Bon appetit,
Refugee PabloSansBlague
Houston, TX

Tips: Carefully clean your valued plastic utensiles with rubbing alcohol (conserving valuable water) and keep in a clean place for your next riparian feast.

Thursday, September 08, 2005

I am still with you.

Thank you all for your concern. We just did get out of New Orleans yesterday.
My wife and I decided to ride out the storm. We both rode out the last big one in 1965 so we thought our luck would hold out. Well... It did... sort of.

Our house was built in 1911 and is a two story. It held up to those 150 mile winds like a champ. Little roof damage that's it. But then the waters came. I was looking out my front door the morning after the storm passed. The wind was still blowing at about 40-50 miles and hour down my street from right to left. But I noticed a funny thing. The trash in the street was moving from left to right. This means there was a current going down my street faster than the wind. I knew this was not good. We watched as the water rose. My wife began to mark every hour where the water was on our steps. We also watched as our car took on more and more water. The water stopped before it got in the house. It was about 3.5 ft at it's highest point in front our house. Now comes the waiting game, waiting for the water to go down. The smell is getting worse and so are the mosquitoes. At this point we still have water and gas but that goes out over the next three days. Of course electricity went out the first day.

The treat of violence is in the air. I helped a few old and sick people evacuate in boats and I was concerned I would be attacked for the boat. Nothing ever happened only a couple of treating comments. Looting was WIDE spread, that is why we stayed as long as we did. I am so afraid we will go back to an empty house. The news says there are National Guard on every corner but that is far from the truth. The Guard was not in there until the fifth day. Too little and too late for me.

I find in today's society few people are ever willing to take responsibilty. It is always someone else's fault and this situation is no different. FEMA blames the local government and the locals blame FEMA and we the people suffer. There were two levees that broke. That was the major problem. If it wasn't for those two breaks it wouldn't have been nearly as bad. Now they are talking about 60-80 days before the city is dry. New Orleans was the biggest city in the state. As of today we have an estimated 10,000 people and they are try to force those to leave. We will be a ghost town. How could the city, state and federal governments allow this to happen? Well that is another blog.

I did take some great food photos of some of our Katrina meals. Right now I am at a friend's computer near Baton Rouge, Louisiana and I can't upload the photos. I'll be in Shreveport, Louisiana for the next 6-8 weeks. By then I hope they will let us back into New Orleans. I don't know if I will have internet access or the ability to upload my photos while away. I will try and I will try to start posting new recipes.

If you want to help me you can send hundred dollar bills (only kidding)OR just tell everyone you know to subscribe to my blog. I really appreciate your concern. If you want to know more details about my experience just let me know. I want to be careful not to talking about Katrina too much, after all this is a food blog.

OK, on to a positive note. The French Quarter did not get any water. As soon as the restaurants start to open I'll be out interviewing chefs. I have one interview with Chef Tom Weaver from the Court of Two Sisters that I hope to get up soon depending on my internet availabilty. I did this interview a week before the storm.

Thanks again folks and tell everyone to help me by subscribing to my blog.

Monday, August 22, 2005

Crabmeat Imperial

Crabmeat Imperial

One of South Louisiana's finest seafood is our fat blue crab-in any form it is a delicacy. This is my favorite way to enjoy the best of our fresh blue crabs-using jumbo, lump white crabmeat. Spend the money for the freshest and the best. It is worth every cent. Keep it simple so that the flavor of the sweet crabmeat is never obscured. Be sure to remove any shell from the crabmeat.
Serve this dish with a fresh spinach salad with Creole tomatoes, our best New Orleans French bread and maybe a crisp Chardonnay. With this you will have an "imperial meal", fit for a king ("...or a queen, if that's all you have")!

1 lb. fresh, jumbo, lump crabmeat
1/2 cup finely chopped bell pepper
3 tbsp. diced red pimentos
1/4 cup minced scallions
1 cup Bechamel sauce*
Salt, white pepper, cayenne to taste
2 tbsp. cognac or sherry
1/4 cup fresh bread crumbs
4 tbsp. butter

A. Bechamel Sauce* (medium white sauce):
1 cup milk
2 tbsp. cornstarch
2 tbsp. butter
salt, white pepper, cayenne to taste

Place all ingredients in microwave measuring cup and microwave on high for 2 min. Whisk with a wire whisk and microwave for another 2 min. Adjust seasonings lightly to taste. Set aside.

B. Crabmeat: Saute scallions, bell pepper and pimentos in 3 tbsp. margarine or butter for 3 min. Add Bechamel sauce, cognac and mix well. Add lump crabmeat and lightly toss to coat-be gentle to avoid breaking up lumps. Place in ramkins, top with breadcrumbs and dot with butter. Bake at 375 for 15 min. or until bubbly.
(serves four)

Bon appetit,

Sunday, August 21, 2005

Eggs Sardou for those special mornings.

Eggs Sardou recipe from
La Bonne Cuisine Cookbook.

This is a favorite local dish. Of course this is not something you just throw together. However it does make a great breakfast for those special mornings. Hope you enjoy it. Let me know.

(Have your Hollandaise sauce ready before you begin your eggs.)


4 artichoke bottoms
1 tablespoon chopped green onion
2 tablespoons butter
2 tablespoons flour
1 cup half-and-half cream
1 (10 ounce) package frozen chopped spinach, cooked and drained
2 teaspoons lemon juice
3 tablespoons Parmesan cheese
Salt and pepper to taste
4 eggs, poached
3/4 cup Hollandaise Sauce (see Index)

In a small saucepan warm the artichoke bottoms in salted water and place them in a greased baking dish. In a separate saucepan saute the green onion in the butter; blend in the flour, stirring constantly. Gradually pour in the cream and cook until thickened. Combine the spinach, lemon juice, cheese, salt, and pepper, add to the cream sauce, and mix well. Place 1/4 of the spinach mixture on each artichoke bottom and keep them warm in the oven. Poach the eggs and place 1 egg on each filled artichoke bottom. Serve the eggs immediately topped with the Hollandaise Sauce and sprinkled with paprika. The Hollandaise Sauce may be kept warm by placing the blender jar in tepid water. Serves 2.


4 egg yolks
2 tablespoons lemon juice
1/2 pound of melted butter
1/4 teaspoon salt

In the top half of double boiler, heat egg yolks and lemon juice. Cook very slowly in double boiler over low heat, never allowing water in bottom pan to come to a boil. Add butter, a little at a time, stirring constantly with a wooden spoon. When mixture thickens, add salt and pepper.

Just a reminder Chef Tom Weaver of "The Court of Two Sisters Restaurant" will be interviewed tomorrow, Monday August 22. I should be posting the podcast later this week. If anyone has suggestions regarding who they would like interviewed let me know and I'll see what I can do.

Tuesday, August 16, 2005

Snowball fun on a hot New Orleans night.

Thought I'd have a little fun and post a recent trip to Sal's Snowball stand. New Orleans has a love affair with Snowballs. People have favorite Snowball stands. Some like their ice real fine, like me. My wife of course likes her's rough. Some like the particular flavors a stand has. While other consider the outing to be a social event. A chance to visit with people in the neighborhood.
Check out these flavors. Everything has lots of flavor in New Orleans even our Snowballs. If you look carefully you'll see Brandy was not a big seller. But hey!, it is New Orleans. Worth a try.

New Orleanians are knwon for making the act of eating an event. We don't eat, we dine. This is not meant to sound pretentious. We dine whether we are eating at Galatoire's fine restaurant or at Sal's Snowballs. It is just the way we look at food, people and relationships.

Sunday, August 14, 2005

Trout St. Charles

Hello again from New Orleans. Thanks for all your encouraging comments. For the visitor from the UK I have some advice. I read your comment about oysters being too expensive. Try this. Very finely, and that is the key, chop canned (tinned) artichoke hearts or bottoms. This is an interesting substitute for oysters. My wife tells me it will not taste the same but will be a very interesting dish. Let me know if you try it.

For the gentleman interesting in see more of my garden. I'll see if I can photograph a nice okra flower with some okra ready for pick'in. Okra flowers by the way are really pretty if you haven't seen them before.

If any of you have any questions about New Orleans food please leave a comment and I'll get back to you. This way everyone will have the benifit of your question. Also if you have ideas how I can make this blog better let me know. I have an appointment with Chef Tom Weaver at The Court of Two Sisters on Monday August 22 for an interview. If you have any questions for him let me know.

I need to go now it is raining and the thunder is getting bad. You see my office has a metal roof and I don't think this is the place to be during a thunderstorm. Take care.

Trout St. Charles recipe from
La Bonne Cuisine Cookbook.

Trout St. Charles

2/3 cup butter or margarine
2 tablespoons flour
1 teaspoon salt
Dash of cayenne
3 cup light cream
1/2 cup dry white wine
20 ounces trout fillets
1/2 teaspoon pepper
Toasted slivered almonds

In a saucepan melt 1/2 cup of the butter. Blend in flour, 1/2 teaspoon of the salt, and cayenne. Gradually add the cream and wine, stirring, until thick and smooth. Keep the mixture warm. Place the trout, skin side down, in a buttered shallow baking pan. Melt the remaining butter. Brush the trout with the melted butter and season with 1/2 teaspoon of the salt and pepper. Place the pan on the top shelf of the broiler. Broil for 5 to 6 minutes. Just before serving, pour the sauce over the trout and garnish with the almonds and parsley. Serves 3-4.

Hope you enjoy.

Sunday, August 07, 2005

New Orleans growing season

The more I think about this blog the more I realize I should have named it New Orleans culture. To understand New Orleans food is to understand New Orleans culture. New Orleans food is more than just a grocery list, it is what makes New Orleans, New Orleans. It is impossible to talk about one without the other.

One aspect of New Orleans is our weather. We are subtropical and have a long growing season. We start planting tomatos as early as late February sometimes. Surely by March 15th all plants are in the ground. Eggplants like the one pictured was planted some time in June and will produce none stop til probabaly around November. Plants like eggplant and okra like it hot so we plant those late. By the end of summer we'll have our second crop of tomatos planted for the fall. Tomatos will also produce until late November or so.

So you see a large part of cooking is what you have access to. In New Orleans we have access to fresh food most of the year. In addition we have the Gulf of Mexico 80 miles south. We also have Lake Pontchartrain just north of the city. Some of the best crabs in the country come out of this lake.

I had dinner with two good neighbors, Brock and Paul last night. Paul, who has a cajun heritage, was telling us of one of the dishes he ate as a kid. I asked Paul if he would like to be a contributor to this blog and he agreed. You will all be in for a great treat when Paul tells his stories and recipes.

Well off to get cleaned up from yard work. My wife and I are going to reward ourselves with a "SNOBALL". Snoballs. That sounds like my next post. Happy cooking!

Thursday, August 04, 2005

Oyster Patties great as hors d'oeuvres

Oyster Patties recipe from La Bonne Cuisine Cookbook.

Can be used as an hors d'oeuvre if small patty shells are used.
Especially attractive in a chafing dish surrounded by patty shells.
This is a real favorite at New Orleans parties.

Oyster Patties

1/2 CUp butter
1 large onion chopped
4 ribs celery, chopped
1 bunch green onions, chopped
2 cloves garlic, chopped
1/4 cup chopped parsley
2 pints oysters (reserve liquor), chopped
Salt and pepper to taste
1teaspoon Worcestershire sauce
Cayenne to taste
3 cups thick White Sauce
1 tablespoon butter
1 tablespoon flour
1 cup milk
Salt and pepper to taste
1 dozen large patty shells

In a heavy saucepan melt the butter over medium heat. Add the onion, celery, green onion, garlic, and parsley and saute' until limp and translucent. Add the oysters and cook until the oysters are curled. Add the salt, pepper, Worcestershire sauce, and cayenne. In another saucepan make a thick White Sauce. Add the White Sauce to the oyster mixture gradually. Thin the mixture with oyster liquor if necessary. Heat the patty shells at 350°F until they are piping hot. Fill the shells with the hot oyster mixture and serve them immediately. Serves 12.

I will be changing the look of my blog soon. Changing to a white background with black text. This will make printing out the recipes easier.

Next recipe in line is Artichoke squares. Probably my all time fav. These things are really good. I could make a meal of them.

Sunday, July 31, 2005

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New Orleans Recipes

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Shrimp Remoulade from Galatoire's Restaurant on Bourbon Street New Orleans

Back again. Here is the second recipe Chef Ross Eirich gave me. This is one of my favorites. Shrimp Remoulade really captures the essence of New Orleans. It's spicy, and looks great just like New Orleans. My next interview is planned to be with Chef Tom Weaver of the Court of Two Sisters. A friend of mine (David) suggested I get some photos of the restaurant this time. So I'll start including a restaurant shot with the recipe. Thanks David, for the suggestion. If anyone else has any ideas how we can improve the blog let me know.

Here is a pdf of the Shrimp Remoulade recipe.

Listen to Galatoire's Chef Ross Eirich interview of 7/21/05 if you haven't yet.

Shrimp Remoulade (serves 6)

1 stalk celery
1 bunch green onion
1 bunch parsley
1/2 large onion
1 cup of ketchup
1 cup of tomato puree
1 cup Creole mustard
1 cup red wine vinegar
2 tablespoons prepared horseradish
2 tsp. Worcestershire sauce
1/2 cup salad oil
1 1/2 ounces Paprika
32 boiled shrimp (21-25)

Mince celery, green onion, parsley and onions in a food processor. Add ketchup, tomato puree, Creole mustard, red wine vinegar, horseradish and oil to the vegetables and mix all ingredients in the food processor, adding paprika last. Allow the sauce to stand refrigerated 6-8 hours before serving. Evenly coat the shrimp with the sauce in a mixing bowl and serve on a bed of lettuce.

Thursday, July 21, 2005

Interview with Chef Eirich at Galatoire's Restaurant in New Orleans

Welcome to New Orleans Recipes.

Here is the July podcast with New Orleans Chef Ross Eirich of Galatoire's restaurant.

Chef Ross gave me two recipes. One for Shrimp Remoulade which serves 6 and the other for Oysters Rockefeller which serves 12. You can download the Oysters Rockefeller as a pdf file here. I hope to have the Shrimp Remoulade posted tomorrow.

Thanks and I hope you enjoy the blog, the recipes and the interview.

If you have any questions, recipes or comments we would love to hear from you.

Oysters Rockefeller
6 dozen oysters (on the half shell)
12 cups of rock salt
12 lemon wedges
Sauce Ingredients:
1 cup leeks
1 cup fennel
1/2 cup finely chopped parsley
1/3 cup finely chopped green onions
1/2 cup chopped celery
1/2 cup ketchup
3 cups chopped spinach
(defrosted and drained)
1/2 tsp. salt
pinch of cayenne pepper
1/2 tsp. white pepper
pinch of thyme
1 tsp. ground anise
1 Tbsp. red wine vinegar
1 tsp. Worcestershire sauce
3 Tbsp. Herbsaint
(may substitute Pernod)
1 cup melted butter
1 cup seasoned breadcrumbs

Preheat oven to 350 degrees.
To make the Rockefeller sauce: in a food processor combine all sauce ingredients except the butter and breadcrumbs. Puree. Transfer to a mixing bowl then add butter and fold in breadcrumbs, blending well.
Arrange twelve 8-in. cake pans; fill each with rock salt to cover bottoms. Arrange 6 oysters in each pan. Fill a pastry bag with Rockefeller sauce. Pipe equal portions of sauce over each shell (if you do not have a pastry bag, use a spoon). Place in the oven and bake for 5 minutes. Then broil for 3-1/2 minutes until top is bubbling.
Remove and transfer pans to napkin-covered serving plates. Garnish with lemon wedges.