Turtle soup

At first glance, this deep red, spicy soup looks like a Mexican chili. The waitress explains that the dish cannot be perfect without a drop of cherry. I don’t reject what seems to be a local custom. Relish! The small pieces of grilled meat add consistency to a refined sauce, filled with Creole spices that explode under the palate. But… what is it exactly? Turtle soup! This is a typical New Orleans dish, commonly found in City restaurants, at a reasonable price (between$ 5 and$ 10 per bowl, as a starter). Commander’s Palace in the Garden District, cooking excellent.

Gumbo

It is often said that New Orleans is the very expression of gumbo: a mixture of cultures, colors and flavors. Gumbo takes its name from the African plant of the same name, which serves to thicken the stew. It is made up of rice and tomatoes – inherited from the Spaniards-a brown sauce better known to the French (a roux) as well as vegetables and spices brought by the Amerindian culture. In restaurants in Louisiana, the menu often features a gumbo with shrimp and crayfish caught in the nearby Gulf of Mexico. Cooks now add beef or fish to appeal to as many people as possible. For a taste of popular cuisine, go to Mother’s Restaurant, avenue Poydras, for dinner in a real Louisiana canteen!

Po Boy

A real Louisiana boy has to respect three rules: the bread has to be soaked in sauce, there has to be so much toppings that it overflows from the sandwich, and you don’t have to have room for dessert after eating one… Nice start to the recipe for this New Orleans version submarine. It is prepared with a French bread baguette two feet long, lined with shrimp, oysters or crayfish, all fried in oil, or roast beef. The perfect lunch to last until the next meal. They can be found everywhere, often at very low prices, both in fast-food restaurants and in brewery-style restaurants.

Jambalaya

This dish with Creole accents is an institution among the best rooted in Louisiana gastronomy. It can be eaten at a traditional family meal on Sunday or on the go in a plastic tray at lunchtime. It’s been pleasing everyone for hundreds of years. According to the recipes, this rice-based paella is made with ham and sausages,or shrimp, or beef. The origin of the word is still uncertain (basque, Acadian or African), but one thing is certain: the jambalaya is as exotic as its name.

Blackened fish

A specialty par excellence of chef cajun Paul Prud’homme, blackened fish is a delicious way to prepare fish. It is dipped in melted butter – a tradition inherited from the French-and then in a mixture of herbs and spices. Cooking in a very hot pan grills the herbs creating a dark brown crust. Thyme, oregano, chilli, garlic powder, salt and pepper combine their flavors and perfectly enhance the taste of fish. We enjoy the best blackened fish in Paul’s kitchen, in the Vieux Carré, where this authentic recipe was created.

Rockefeller Oysters

Eating Rockefeller oysters at restaurant Antoine’s, also in the Vieux Carré, goes back in time to more than a century ago when this recipe was invented by Jules Alciatore, son of the founder of the mythical restaurant in New Orleans. This one was inspired by the preparation of French snails, replacing the main ingredient, not found in cultivation at the time in Louisiana, by the oysters of the Gulf of Mexico. The creamy sauce that covers the oysters, seasoned with a mixture of herbs and green vegetables, took its name from John D. Rockefeller – at the time America’s richest entrepreneur-for the richness of its ingredients.

Shrimp Arnaud

Arnaud’s spicy shrimp dish, another classic restaurant in the historic district, revisits this rather common crustacean with a colourful accompaniment. It is with its sauce called “remoulade”, great pride of the brand, that the dish takes on all its flavor, both sweet and salty, enhanced by Parsley and lemon. This restaurant, with its fast-food storefront, is the only one in town to offer this personalized recipe with shrimp from the Gulf of Mexico. We dine either in the fast-food restaurant (in Bourbon Street), or in the incredible maze of luxurious rooms in the back of the shop. You choose your style!

Donut

For breakfast, coffee, snack or dinner, there is no time to sweeten your beak (in every sense of the word) with Louisiana doughnuts. It is a must after a little walk in front of the tourist stalls of the French Market. These doughnuts, fried in the style of our grandmothers, sprinkled with lots of sugar and accompanied by a café au lait, are tasted on the terrace of the Café du monde, at the corner of Jackson Square and the market. Careful, these doughnuts are threefold and supernumerful. You can also buy them to take away and then enjoy on a bench along the Mississippi…

Banana’s Fosters

King of the brunch at the French, Brennan’s is a centuries-old institution in New Orleans. In this restaurant with the charms of the bourgeoisie of old, one forgets the traditional pancakes and scrambled eggs American style. We come here by tradition, to drink strawberry champagne in the morning and enjoy Benedictine eggs on an asparagus bed. But that’s the dessert everyone’s waiting for. And the waiters know how to make a real spectacle of it: a pan filled with bananas cut in slices in one hand, they ignite the preparation with rum and cinnamon. The result: the famous Banana’s Fosters by Brennan’s, a feast for the eyes and the palates.

Praline

At least once in your life, you should try these sweet delicacies made from sugar syrup and pecan nuts, another delicious tradition inherited from the French settlers. But to taste it is to succumb! Tasted in the form of a fondant cookie or crushed into small pieces to be eaten, Les pralines is a specialty of the Leah’s Praline house, located right in front of the Antoine’s restaurant. perfect for a sweet note after a gourmet meal! You can even see them being made in this store that grinds chocolate and hot pecan…

Behind the scenes of cajun gastronomy

You can’t visit New Orleans without tasting its local flavours. Like music and heritage, gastronomy is an integral part of the city’s identity. When you step into the kitchens of some of the city’s most famous restaurants, you’ll learn more about cajun culture than any historical tour of the area.

The guide of NO Culinary Tours, who knows the service doors of restaurants better than their main entrance, shares unconditionally her passion for good cuisine and her favorite addresses. Better to be warned: We are not just observing during this visit, we are tasting! Save a little room in your stomach for the dozen tastings that follow each other, but don’t look alike. Turtle soup, gumbo, pralines and shrimp from the Gulf of Mexico can be enjoyed at the restaurant kitchens. A real foray behind the scenes of Louisiana cuisine.

And if you like to put your hands to work, put on your cook toque to take part in the New Orleans School of Cooking workshops. In an old molasses warehouse, renovated and transformed into a kitchen and conference room, the chefs offer to learn how to cook their own typical Louisiana recipes. Seasoned with a good dose of anecdotes, legends and local history, the workshops allow you to learn the secrets of cajun and Creole cuisine, and then to taste the fruit of your own work. The activity ends with a must-see visit to the Louisiana General Store to obtain the ingredients needed to reproduce these tasty recipes in its kitchen.

• Fricassee of duck and lobster

Gourmet Foxes-gumbo is the official dish of New Orleans. It is the result of impressive multiculturalism. French, Cajuns, Spanish, Barbadian, Jamaican, African, Creole. This cuisine is unique in its genre, it mixes traditional techniques of French cuisine, like The Making of a roux with the flavors of the New World.

• Rockefeller Oysters

Regards Gourmets-created in 1899 in the restaurant of New Orleans Antoine’s by Jules Alciatore, the Rockefeller oyster recipe is an emblematic entry into the gastronomy of the American city. Here is our recipe which respects the main lines of the original one with however anisette and Peychaud rather than Pernaud.

• Pecan pie

Foxes Gourmets-pecan pie is a dessert typical of New Orleans, French influence; it is the Amerindians who introduced the settlers to the pecan. It is also found in Quebec, where maple syrup generally replaces corn syrup. It is usually served in the fall but especially for Thanksgiving.

• Sweet potatoes and rum-grated apples

A little gay in the quince-a tasty dessert and quite light, to taste the sweet potato salty version.

• The Baudin cocktail

A little gay in the quince-a pungent variant of the classic sour whiskey from New Orleans.

• Gumbo spun like New Orleans

A little gay in the fists – the real gumbo like in New Orleans, stewed at length and prepared from a well-grown redhead.

• Jambalaya

Diana-the Louisiana Classic without shrimp.

• Gumbo z herbs

A little gay in the quince – The gumbos, Louisiana, there are heaps of recipe different. This one, vegetarian, comes from the Cajun country and is traditionally prepared for Good Friday.

• joseph’s aniseed Biscuits

A little gay in the quince-biscuits of Italian origin, prepared in the families of Sicilian descent of New Orleans for the Saint-Joseph.

• New Orleans Muffuletta

Gourmet Foxes-muffuletta is a typical New Orleans sandwich. The gastronomy of this city is the combo of a crazy and beautiful cultural mix whose identity is defined by the way of cooking food (the inevitable red, frying, choking), the irresistible spices cajun, the peppers and the primordial “Holy Trinity” this mixture of pepper, celery, onions (although the mixture differs from the quarters…) which brings a unique taste to this kitchen. We think it was the Sicilians who brought that sandwich to Louisiana. Indeed the marinated salad that composes it is typical of this region of Italy.
Nevertheless, the idea of slipping it between two slices of bread to make it easier to eat is a creation of the Central Grocery on Decatur St. The choice of cold cuts or cheese may differ from place to place. We like this mixture, but it can easily be replaced. The quality of the ingredients is fundamental. Bread too and we strongly advise you to make it yourself or to find a good baker from whom you can get it.

• Cocktail with strawberries and balsamic vinegar

A little gay in the quinces-a perfect spring cocktail. The shrub strawberries / balsamic is also delicious without alcohol, simply elongated with water.

• Cocktail The ‘Brandy Crusta

A little gay in the coming-a pretty simple cocktail that dates back to 1860! The invention of a man named Santini in New Orleans. New of the time: the use of citrus in cocktails.

Food is a key part of our daily life and the best thing we can do about it is enjoy it as much as possible. Doesn’t matter if you’re vegan or not, we all want the same things of our food, to be tasty and healthy. That should be the ultimate goal of any recipe or any aspiring top chef. If you could combine these two together, you’ve created the ultimate meal. Because in most cases, what’s healthy for us isn’t necessarily tasty and what’s tasty is not exactly healthy. However there are lots of different types of cuisines across the world and each has their own recipes. You could visit different countries and sample their cuisine first-hand or go to a local restaurant specializing in a particular menu and treat your taste buds that way. Another way you could go about it is vicariously through video games. Get up to 55 free spins when you sign up for an online casino and play hundreds of food and restaurant-themed slots games.

One particular style of cooking is the New Orleans Creole cuisine. It is an amazing twist of flavors and cultures that has been preserved across history for generations. It is a style that originates from Louisiana and represents a huge mix of cuisines. Some of these cuisines include Spanish, French, West African, Haitian, Italian and even German mixes. Blended together with the natural Southern United States cuisine. This cuisine is characterized with amazing fried chicken recipes and of course the famous Gumbo. Gumbo is an African stew that is extremely popular and served all year round in New Orleans.

This style of cooking has become very popular all across the US, even in Las Vegas. Some of the best Las Vegas restaurants are including these dishes into their menu. All of the best Las Vegas restaurants have noticed the need for Creole styled dishes and have made them available for their guests. One of the greatest Louisiana chefs, Emeril Lagasse is the proud owner of some of the best Las Vegas restaurants. He is a representative of the New Orleans style of cooking and his restaurants naturally include these dishes.

Another very fun fact about Emeril Lagasse is that he has also influenced the world of gambling too. Besides his great influence in the world of cooking he has made his mark in some of the best casinos too. Some of the best casinos include food themed casino games. Some of these casino games include slots games, blackjack games, roulette games and poker. However the biggest food-themed influence is by far in slots games. Simply because it is very easy to implement these changes there. Food-themed slots are very popular in online casinos, too, especially in French casino sites. If you are interested in playing for free, you should engage with them, particularly with the one that is specialized in baccarat games but also, have incredible free bonus offers for other casino games as well.

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The New Orleans cuisine can be found in restaurants all over Vegas. It is widely popular and present everywhere. If you take into consideration that all of the casinos in Vegas have a restaurant than you’d understand the logic behind this statement. After people go to the casino to play their blackjack games and roulette games, they would want some place to dine. Check these guys out if you want to win big prizes of real money out of playing roulette with no deposit bonuses. If you don’t know how to claim your roulette bonus, don’t worry, there’s nothing complicated in the process. You only need to follow a few steps. What better way to enjoy the great New Orleans cuisine than after a big money win in some of the greatest Vegas casinos. The food tastes better after a big win. Some prefer first the New Orleans meal over going to a casino. But merely being in Las Vegas and not gambling it’s somewhat unrealistic. In these cases, online casinos are the perfect solution. So the next time you find yourself in such a situation, pick one of the top online casinos and enjoy your meal. Some people like to go the other way around, have a nice meal before they went out to enjoy the marvelous night life of gambling in Vegas. Either way, the Creole style is present in Vegas and it is there for everyone to enjoy.

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The Bolivian verdulerias have a massive variety of leafy greens and the prices ROCK.  The shelves regularly host bibb, red leaf, curly endive, and arugula, however most Argentines stick with iceberg, tomato, and onion salads.

This is crazy!

I have developed a slight obsession with lechuga francesa aka green leaf lettuce.  The silky texture and not so bitter curly leaves make it my go-to leafy green in Buenos Aires.

Did I mention it cost about 1.25 peso (30¢) for a grande bunch??  Being a vegetarian could be very affordable here…

I like simplicity when it comes to salads.  Don’t get me wrong, I can get down on a big bowl of veggie/fruit/seed deliciousness but I like to focus on the hojas aka leaves.

Most leafy greens are packed with minerals and vitamins that help the mind and body maintain a balanced way of living.

The high content of fat-soluble vitamin K allows you to cook the greens without loosing it’s nutritional value in addition to aiding with blood circulation and bone strength.

Eating leafy greens as opposed to drinking milk for your daily calcium intake will be much more beneficial to your body.  The amount of protein in cow’s milk is too intense for our human bodies and is a terrible theory to promote bone health.

In addition to vitamin K and calcium, greens regulate inflammation, help protect our cells from damage and are great for diabetics for their low carb content.  Eat your greens.

This specific salad dressing is intended for those whose mouth and stomach can handle pimienta aka pepper.  Creole mustard has a strong kick to it and makes for a great marinade or salsa.  I tend to focus on citrus as opposed to the staple oil & vinegar for maximum flavor and freshness.

Creole Dressing

• 1-2 spoons of creole mustard
• half a lemon, more or less depending on preference
• green onion sliced thin aka verdeo cortado fino
• salt & pepper

Mix ingredients together and adjust if necessary.  Don’t use too much lemon or you may overpower the mustard.  ALSO, you can add some honey and balance out the spiciness, OR some apple vinegar if you prefer it more tart.  The possibilities are endless….

In a large mixing bowl add your cut leafs and whichever veggies you prefer.  Pour the dressing along the inside rim of the bowl and toss to coat.  Serve immediately.  Don’t dress your salad too early or your leaves will turn to mush!

Why I ♥ salad

• Diversity

• Convenient- no cooking or fancy equipment necessary

• Help with digestion- the more veggies and less meat you eat your body doesn’t have to waste so much energy breaking down tough foods

• Great for inflammation & circulation

• Rich in calcium & vitamin K

Could it be?  Green tomatoes in Buenos Aires?

SI.

I first spotted them Friday a couple hours before service at Nola.  I gathered a few along with a red pepper and walked back home wondering what would come of my latest purchase.  A simple amuse bouche to go with a glass of sparkling jumped into mind as I searched the kitchen for leftover ingredients.

Down in New Orleans and other parts of the dirty south we tend to fry our green tomatoes.  Sometimes we’ll top it with crab meat and other times we’ll serve it with a classic Creole sauce.  I went with the sauce due to the lack of shellfish and garnished them with a bit of roasted peppers.  They were A HIT.

Creole Sauce  ::

• 1 medium onion, diced
• 1 small green pepper, diced
• 2 celery stalks, diced
• 1 garlic clove, smashed
• 1 small jalapeno, diced
• 1 roma tomato, coarsely chopped
• juice of 1/2 lemon
• salt & pepper
• splash of cream
• 20g of cold butter

In a small saucepan saute onion, green pepper, celery, and jalapeno til soft, about 3 minutes.  Add garlic, tomato and a big pinch of salt.  Continue to cook until tomatoes start to break down.  Add cream and lightly simmer for 10 minutes.  Stir in cold butter til fully melted.  Transfer to blender and puree til silky smooth.  Add lemon juice and check seasoning.  Set aside.

Fried Green Tomatoes  ::

• 3 green tomatoes, the harder the better
• 1/3 cup corn meal
• 2/3 cup flour
• 1 egg
• 1/2 cup milk + 1 TBS lemon juice,  or buttermilk
• sunflower oil or other frying oil
• sugar
• salt
• pepper
• 1 roasted red pepper, diced

Slice tomatoes about 1/4 inch thick and lay in a single layer on a plate.  Sprinkle with equal parts salt & sugar.  This will help the high acidity in the tomatoes and give the flavor more depth.  Let sit for 20 minutes.

Place your cast iron on the stove and add 1 inch of oil.  Heat to 350°F.

While the oil heats up prepare your breading station.  In one bowl lightly beat the egg and add the milk/lemon mix.  Mix til incorporated.  In another bowl combine the corn meal and flour and season with salt & pepper.

Crack some fresh pepper on the tomatoes and individually bread them by placing them in the flour mix, egg wash, back to the flour (coating well but shaking off excess) and then gently into the hot oil.  Don’t overcrowd the pan and don’t fuss with them once they’re in.  Once the edges get golden brown carefully flip and continue cooking for another minute.  Transfer tomato to a napkin lined plate making sure NOT to stack them.  Use multiple plates if necessary.  Continue til all tomatoes are fried and then sprinkle with salt.

Spoon sauce over tomatoes and garnish with red pepper.  Serve immediately.

It may also be the reason that heart disease is the leading cause of death amongst Argentines.

Maybe, maybe not.

However they are damn tasty and if the asador (grill master) knows what they’re doing it can be quite exceptional!

Luckily, a very kind family has taken me under their wing and have showed me the magic of the asado….

The grill or BBQ pit aka parilla is quite different from the American grills I’m use to.

Parillas have an area (to the left) where you burn the wood or coals and all the droppings that fall below are then moved underneath the grill.  To get the flame going it’s common to use piñas (pine cones) as opposed to lighter fluid.  Way to be resourceful, Argentina!

One of the things I love most about Argentine parillas is the simplicity.  No fancy options, just grill and fire.

Now, since the brasas are smaller and not flaming, the meat cooks at a lower temperature and doesn’t take on a smoky flavor.

HUGE difference between American and Argentine grilling.

Once the brasas are ready, lower the grill to start heating and wipe it down with leftover newspapers to remove any guck that may have stuck around from your last asado.

Once the grill is hot place your bigger cuts on first since they need the most cooking time.

A normal asado consist of beef, chorizo, and chicken.  We were feeling obnoxiously hungry and decided to also throw on pork, rabbit, blood sausage, chicken and kidney.

Choripan may be my favorite part of the asado

I don’t know if it’s because it’s the first thing served or because I love pork, but it’s packing flavor and goes great with a glass of red.

My asador likes to butterfly them once they’re almost done cooking and then place them back on the grill to get the inside crispy!  YUM!

Place the cut chorizo in between lightly toasted white bread, pour yourself a glass of vino and enjoy the next few minutes of salty goodness.

Chinchulin is commonly eaten here in Argentina and is best served HOT and with lemon.  To me, the taste is good but the texture freaks me out.

Kidney (pictured above) is also one of the not so common cuts at an asado, and only for the brave.

• Most Argentines only season their meat with salt and prefer it cooked well-done.  🙁

• Chorizo options:  pork, pork and beef mixed, beef.  I prefer the mixed- not too fatty with a nice balance of flavor and texture.

• Sadly, most asados don’t have many veggie options, BUT IT DOESN’T HAVE TO BE THAT WAY!  I always throw on peppers, corn on the cob, squash, etc. and everybody LOVES them.   AND, they’re very reasonably priced and your body needs a break from digesting all that carcass.

Do you ever have those moments where life is feeling really good and then you get really really hyper?  Well that happened on Saturday.

It all started with homemade peanut butter and antique dishes…

Ya see, I want to make peanut butter & banana smoothies in the morning.  But the peanut butter in Argentina is a disaster.  So I bought a big bag of roasted peanuts and made some myself.  At first I was a bit discouraged since my first homemade peanut butter was a failure.  But I stayed focus and my new fancy food processor (and loads of patience) got the job done.  Mission accomplished.

It’s good peanut butter.  Very natural and thick.  Just peanuts.  She made a great toasted sandwich with butter and fresh blueberry chipotle jam while I was in front of the computer reading Joy the Baker.

Feeling 12 all over again with my pb&j I typed in peanut butter cookie and a well stocked index popped up.

Turns out Joy also has a sister named Lauren.  Like me!!  And she made peanut butter cookie sandwiches on Joy’s blog!

So then I got into cookie mode.  A first for me.  I’ve baked some cheesecakes and cupcakes in my time but never cookies.  Word!

Butter, sugar, flour were purchased (and a banana for peanut butter dipping) and before you know it the hand blender was out and I was creaming like a mad woman.

Light bulb moment!  Back up stash of pecans in the freezer.  Within 5 minutes they were roasted and chopped.  Oh and a piece of dark chocolate too!  Why not?  I was riding the Joy wave.

First batch in the oven.  Then second and third.

While the cookies baked and Joy’s page stayed open on the counter I couldn’t help but want to smash something in between the cookies just like Lauren did.  But my peanut butter was too thick for this.

Leftover chocolate mousse from Beer Night was in the fridge!

Danger.  DANGER, Liza.

Things got a bit blurry after this.  New camera + new cake plate + cookie smashing.  It was a sugar overload.  Hyper times turned into I need to lay on the couch times.  We’ve all been there, right?

I don’t want to do it again.  Not true!  I do.  But I need more people around.  2 people plus 30 cookies is not safe.

Recipe follows, inspired by Joy the Baker and her lovely sister, Lauren.  Gracias, Joy!

Peanut Butter & Pecan Cookies  ::

1/2 cup unsalted butter, at room temperature

3/4 cup peanut butter

1/2 cup sugar

1/2 cup  black sugar

1 egg

1 cup pecans, roasted and chopped

1 1/2 cups flour

1/2 tsp baking powder

3/4 tsp baking soda

1/4 tsp salt

Preheat oven to 375°F and grease baking sheets.

Using a hand blender mix together the butter and peanut butter til well incorporated.

Add sugars and beat til light and fluffy, about 2 minutes.

Add egg and continue beating on medium for another minute.

Sift together the dry ingredients and add to wet mixture.  Mix on low til just combined, fold in pecans with wooden spoon (*and possibly chocolate chunks/chips), wrap and set in fridge for 30 minutes.

My mixture seemed a bit dry but once I started rolling the cookies the texture changed instantly.

Make golf ball size dough balls and place on cookie sheet spreading them out by an inch.  Using a fork or spoon lightly press on the cookie to flatten.  It the sides start to crack pick it up and mold it back with your hands.

Bake for 6-10 minutes til lightly golden brown.  Serve warm or store in air right contained for a few days.