Whether you’re buried in 10 feet of snow, or basking in more winter favorable climes, February is a great time to inject a bit of heat–New Orleans style– into your kitchen. Here for my niece’s wedding, we’re spending a week in the Garden District, VRBOing a home built in the 1850’s with a front porch large enough to accommodate a family reunion.
New Orleans is a country unto itself; a city of jubilant excess where less is never more; a city that suffers fools gladly, especially when they’re three sheets to the wind with a wad of ready green. And Mardi Gras is in the air.
It’s in the purples and greens decorating the Creole cottages, shotgun houses and palatial mansions in the Garden District; in the waft of spilled rum on Bourbon Street; in the outstretched arms, begging for beads flung down from floats parading down Charles, and strewn from iron lattice balconies. Certainly it’s in the salty chew of mortadella in a muffaletta sandwich as big as the Mississippi. Mardi Gras, 2015, is in the slideshow below…
I’ve visited this city many times through the years. Every time the plane glides down the Louis Armstrong airport runway, I check my common sense—indeed, my brain—at the gate, allowing myself to be swept into the Bacchanalian vibe with abandon. A culture unto itself, New Orleans has its own brand of music, speech, worship, and certainly its own brand of cooking.
It’s said that New Orleans is a city with thousands of restaurants and only one menu. That’s far from the reality, but if the statement holds a kernel of truth, oh what a menu the landscape has created.
I made the following recipe before I left Ann Arbor, the ingredients a gift from Stephanie and Tom Teague, former Ann Arborites who now call Nola their home (lucky ducks).
Last night we had friends over for a Fourth of July warm-up dinner party. The hyper-local menu–Grilled Sumac Lamb Chops, Cherry Couscous Salad and Asparagus–was created with the bulk of ingredients sourced in a one-mile radius; easy to pull off at this time of the year in the orchards and farmlands of Northern Michigan. The day before … Full recipe post »
Deviled Eggs (aka: Stuffed Eggs) have taken on star-status in the past few years. No more are a plate of these rich and tantalizing mortals content to find themselves nestled up to a Maraschino Cherry Jello Mold on a boomerang-patterned formica counter. For good reason. Stuffed eggs are a great canvas for a variety of flavors. A perusal through the web … Full recipe post »
Taste buds prickle; wanderlust triggered. An Argentine barbecue (asado)
enticed me to Patagonia. A friend gave me a vial of ground sumac berries--4 months later I was
waking at dawn to the "Call To Prayer" in Turkey. Porcini to Tuscany, and so on. Read more about my chronicles of
trips and favorite associated recipes. Browse my travel recipes...
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complimentary food makes the project and event more fun. Browse my projects and related recipes...