Fennel Citrus Salad

July 12, 2012
Thumbnail image for Fennel Citrus Salad

This week we’ve been developing recipes based around citrus. It has been more of a challenge then anticipated, as I did not want to solely depend on desserts and sweets to fill in the blanks. At the same time, I wanted to avoid obvious choices such as Duck a l’Orange or Orange Glazed Chicken. So, […]

Read the full article →

Seared Scallops with Parsnip Mash

November 1, 2011
Thumbnail image for Seared Scallops with Parsnip Mash

A simple and delicious recipe for your Tuesday morning. We recently had a wonderful dish at Gautreau’s Restaurant (named one of NOLA’s top 10 of 2011 by Brett Anderson), a seared scallop appetizer on a bed of creamy corn pudding topped with fava beans and bacon vinaigrette. The scallops were plump, the corn pudding creamy and sweet. […]

Read the full article →

Seared Squid & Tomato Salad

September 14, 2011
Thumbnail image for Seared Squid & Tomato Salad

Gourmand detests squid, octopus and the like. He claims it’s the consistency. Chewy. He can’t stand it. Oh, and the taste, he doesn’t like that either. While I repeatedly attempt to feed him such ingredients, he simply will not be swayed. So, I wait until he is away and cook them for myself. Grilled squid […]

Read the full article →

An (Almost) Raw Summer Dinner

July 8, 2011
Thumbnail image for An (Almost) Raw Summer Dinner

For those of you who prefer to cook as little as possible over the hot summer months, here is a fabulous dinner that requires a whole lot of chopping, but no more then 4 minutes of grilling to complete. It also includes many of the summer’s best flavors; tangy heirloom tomatoes, sweet corn and succulent […]

Read the full article →

Quick Fix: Arugula Peach Salad with Goat Cheese and Pistachios

June 29, 2011
Thumbnail image for Quick Fix: Arugula Peach Salad with Goat Cheese and Pistachios

If you are beginning to think I have a slight peach obsession, you can consider yourself correct. The growing season is so short and peaches, when fresh and local, possess such a mind mindbogglingly good  flavor, that I eat them as often as I can get my hands on them. I make a point to buy […]

Read the full article →

Weekly Menu Spotlight: Greek Out

June 15, 2011
Thumbnail image for Weekly Menu Spotlight: Greek Out

I’m a little Greek. Half to be exact, a fact that I am equal parts proud of and ambivalent towards. I didn’t get the benefit of olive skin or dark hair and I sunburn like an albino (I can thank my mother’s Scottish genes for that one). I do however love Greek food. New Orleans is […]

Read the full article →

Market Morsels: Summer Squash

June 14, 2011
Thumbnail image for Market Morsels: Summer Squash

My favorite time to cook is the summer months. More accurately, it is my favorite time to un-cook. My kitchen is exposed and suffers from poor air circulation. It gets hot and the idea of using the oven for more then a few minutes makes me seriously uncomfortable. Plus, I have little room in my heart […]

Read the full article →

Side Bar: Great Summer Salads

April 28, 2011

This town loves meat. Pork, beef, chicken (and turtle, rabbit, and duck for that matter). We’ll eat it in all of its wonderful shapes, sizes, flavors and forms. Backyard BBQs and fish boils are a way of life around here and this time of year nature is practically screaming at you to get your butt […]

Read the full article →

Dinner With Friends

March 29, 2011

The Gourmet: If you bother to log on, boot up, power in and search out this site then I don’t need to tell to you about the importance of food. Its cultural, historical, and economic impact are clear, from commodity trade routes carrying pork butts and salt, to the religious importance of breaking bread and sharing wine, to the nationalist rituals […]

Read the full article →

A Hollygrove Sunday Dinner

January 10, 2011

The Gourmet For those of you who may be a bit skeptical about the value of the Weekly Produce Box at Hollygrove Market, let me take a moment to try and convince you of its merits and offer you some ideas as to what to do with its contents. I have written in the past about how […]

Read the full article →