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Gourmet Galley: Good stuffing: Fill hens or chickens with tasty dressing

Advocate staff photo by HEATHER MCCLELLAND -- Use the recipe for Stuffed Cornish Hens to make 'chicken packets' with either deboned chicken thighs or half of a Cornish hen.

This recipe for Stuffed Cornish Hens (or Stuffed De-boned Chicken Thighs) is one I adapted from a Cornish hen recipe in “Louisiana Legacy,” published by the Thibodaux Service League, Inc. I think all of us have gone to serving smaller portions then a whole Cornish hen. I split the hens in half. I place one half over… Continue reading →

For a good year: Begin the High Holy Days with sweetness of Rosh Hashana dishes

Advocate staff photo by TRAVIS SPRADLING -- Carrot Tzimmes, or Honeyed Carrots, are traditional for  Rosh Hashana.

At sundown on Wednesday, Sept. 24, Jews around the world will celebrate Rosh Hashana, the Jewish New Year, but not with Champagne and fireworks. It is a time for reflection and prayer. And, of course, food. Rosh Hashana begins the High Holy Days — 10 days of contemplation and repentance that end with Yom Kippur, the… Continue reading →

Bread makes the meal

If you haven’t yet checked out Forte Grove Bakery of Plaquemine, you should. This treasure makes artisanal breads at an affordable price. From French country loaves to challah and brioche, Forte Grove offers a wide range of options for your shopping list. The bakery sells its products each Saturday at the Red Stick Farmers Market in downtown… Continue reading →

What a Crock!: Yogurt made at home

Photo by Beth Colvin  --  Make your own Home-style Yogurt in the VitaClay yogurt maker and personal slow cooker.

The yogurt craze has hit the slow cooking market by way of a new product, the VitaClay yogurt maker and personal slow cooker. While I had heard of people using their slow cookers to make yogurt, many of the techniques did not seem food safe. The new slow cooker/yogurt maker seeks to change that with more temperature… Continue reading →

What’s Happening, Sept. 18, 2014

Advocate Staff Photo by Travis Spradling.  Photo shot on 8-17-07 00008233a EwingFood Instructor Kay Ewing.   Kay Ewing cooking school, and the people in the class, held at The Royal Standard,16016 Perkins Road.

Menchie’s frozen yogurt chain is celebrating its one millionth cup of yogurt sold in Louisiana by offering free frozen yogurt to guests in all Louisiana locations. Get your free 8-ounce cup of yogurt between noon and 2 p.m. on Sunday, Sept. 21. The millionth cup of yogurt was sold… Continue reading →

Behind a modern, savvy design, Louisiana flavors resonate at this new Marigny restaurant

Advocate staff photo by RUSTY COSTANZA -- The bar is a dominant feature at the Franklin, where small nooks and a communal table invite upscale casual dining.

The Franklin is a new restaurant in a historic neighborhood with a very modern look built around old bones. Against all probability, the food reflects this mix, taking familiar Louisiana flavors in unconventional directions. There’s plenty of opportunity for friction between all these moving parts, as when the expectations of fine dining clash with no reservations,… Continue reading →

Whole grains and honey make for healthy snack cake

Associated Press photo by Matthew Mead -- Honey Applesauce Snack Cake With Orange Glaze has loads of fiber, healthy whole grains and a good taste.

My grandma Ursula relied on honey to solve nearly any culinary or health problem. Have a nagging nighttime cough? Swallow a spoonful of honey. Chocolate sauce not smooth enough? A dab of honey will do it. My mom loved honey, too, favoring the creamy spun variety, which she smeared on toasted hunks of white bread… Continue reading →

Preparing pregame drinks

Photo provided by Lucid Absinthe  --  Don't forget cocktails like the Bloody Hail Mary when planning a game day get-together.l

With football season underway, it’s time to tailgate. Grab your fan gear and prepare your pregame party supplies. Whether getting together with friends at home to watch the game on television or heading to the stadium, don’t forget about snacks and drinks. For drinks to kick off the game, consider… Continue reading →

Gourmet Galley: Pie disappears from the plate­

Advocate staff photo by HEATHER MCCLELLAND -- Joanie's Blueberry and Ice Cream Dessert will disappear quickly.

Julie Ourso, who’s with the Baton Rouge Bar Association, will occasionally send me a good recipe she’s tried. Her student worker, Kacy Bringaze, had gone blueberry picking one Sunday, and her grandmother, Joanie Bringaze, made a blueberry and ice cream dessert for Kacy to take to the office on Monday. The rich, but simple little pie/cake… Continue reading →

Eat Your Vegetables: Slaw more than mayo, seasoning

Advocate staff photo by HEATHER MCCLELLAND -- Slaw Superb combines cabbage with celery, apple, raisins and nuts.

I had a request for a good cabbage slaw besides one made with just mayo and seasoning. I immediately thought of Slaw Superb, which is in “From The Sugar Bowl, A Collection of Cajun Recipes From LA Sugar Families & Their Friends,” published by The American Sugar Cane League. This slaw combines cabbage with celery,… Continue reading →

Tasty pork skewers a tailgating hit

Photo by National Pork Board  --  Offer your tailgate guests a winning taste with Spicy Korean Pork Skewers.

At your next tailgate, tackle a winning taste with portable, bite-sized Korean Pork Skewers. The tasty, on-the-go option is a perfect choice for a tailgating party, whether at the game or at home. Spicy Korean Pork Skewers won’t take a lot of preparation time, and clean-up is easy, too. For the dish, cubes of pork ribs… Continue reading →

Bites of History: Plenty to do with popcorn when the movie is over

Photo by Cynthia L. Nobles  --  Parsley, oregano, garlic powder and Parmesan cheese flavor Italian Herb Popcorn.

Popcorn has one of those enticing smells that makes you drop just about anything you’re doing and rush to the kitchen to be sure you get your share. We never seem to outgrow this infatuation. No matter what kind of newfangled treats entice us at the movies and football games, we still keep reaching for popcorn.… Continue reading →

Side Dish: Squash pie tastes a bit like pumpkin

Regular shoppers at the Red Stick Farmers Market in downtown Baton Rouge on Saturday mornings probably know Buddy Miller, the farmer who sells pecans and peaches. He and his wife, Carol Lee Miller, owners of Plantation Pecan & Gift Co. in Waterproof, have been longtime vendors at the farmers market and the adjacent Main Street Market.… Continue reading →

To get weekend brunch before football kickoff, it pays to use a different playbook

Photo by Ian McNulty -- Entomadas combine folded tortilla cakes with eggs and steak for hearty morning meal at Panchita's.

In the beginning, there was breakfast. Then breakfast begat brunch. But then brunch went crazy, and getting some poached eggs and Hollandaise for a laid back weekend meal somehow became a half-day affair of crowd control, waiting lists and self-serve bloody mary stations. Even with the boom in new breakfast joints around New Orleans, many… Continue reading →

New Barrel Proof in New Orleans is a whiskey-lover’s heaven

Photo by Rush Jagoe -- The 44-foot bar in the new whiskey-and-beer emporium is like an altar to spirits.

Plenty of New Orleans bars offer a beer and a shot. But the new Barrel Proof, opened in May by the people who brought you Sylvain in the French Quarter, has organized its entire menu around the concept. Located in the former Bridge Lounge, 1201 Magazine St. in the Lower Garden District, Barrel Proof offers… Continue reading →

Different species of shrimp have chefs making a case for the local, wild resource

Photo by Ian McNulty - Royal red shrimp, caught in deep waters off, Alabama are a specialty at Peche Seafood Grill.

We order our shrimp fried or grilled, boiled, poached or sautéed for New Orleans-style BBQ shrimp, that famous culinary misnomer. These days, however, it’s also become easier to order different shrimp by species, sometimes even stacking up a few varieties of the Gulf’s prodigious catch on the same table. We’re not talking about all-shrimp tasting… Continue reading →

Enjoy healthy blueberry muffins all the time

Associated Press photo by Matthew Mead -- Hearty Blueberry-Banana Muffins can begin a day with a healthy start.

Ripe, plentiful blueberries are such a highlight of summer that some of us are prone to getting the blueberry blues during the rest of the year. Happily, imported and frozen blueberries make it easy to enjoy them all the time. In fact, if you’re really on your game, you can pick extra now and freeze… Continue reading →

N.O. bartender in ‘Imaginative’ finals

New Orleans mixologist Amber Peterson on Monday will compete for the title of “Nation’s Most Imaginative Bartender” in the United States Bartenders’ Guild’s finals competition sponsored by Bombay Sapphire gin. Peterson, who works at Apolline Restaurant, will be showcasing her “Rose Nylund” recipe made with Bombay Sapphire, Martini Bianco and rose water during the competition in Las… Continue reading →