Louisiana Eats Meets The Neighbors On Oretha Castle Haley Boulevard

Louisiana Eats Meets The Neighbors On Oretha Castle Haley Boulevard

It's hard to believe that it has been a whole year since we moved our Louisiana Eats! studio into the Southern Food and Beverage Museum. On this week's show, we celebrate this one-year anniversary by meeting our neighbors in the Oretha Castle Haley Boulevard corridor in Central City.

Of course, our move wouldn't have been possible if it hadn't been for the museum's intrepid director, Liz Williams. Liz joins us to reflect back on a year of fantastic exhibits and reveal what exciting expansions are on the horizon for SoFAB.

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New Orleans' Cultural Mashup

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This week on Louisiana Eats! we'll hear from Liz Williams, the director of the Southern Food & Beverage Museum, who will talk about her new book, New Orleans: A Food Biography. We'll also hear from Chef Matt Murphy about how and why he celebrates St. Patrick's Day with gratitude.

Plus, Ian McNulty swings by to chat about a great spot in Port Allen for Cajun meats and boudin.

Pasta Milanese

3 onions, chopped

1/4 cup olive oil

1 - 12 oz. can tomato paste

1 - 28 oz. can tomato puree

5 cloves garlic, chopped

2 - 2 oz tins of anchovies, chopped

1 small bunch of fresh fennel, chopped

1 tablespoon dried basil

½ teaspoon sugar

Salt and black pepper to taste

2 ½ cups of water

In a large saucepot, heat olive oil. Add the onions and sauté until translucent. Add all of the rest of the ingredients into the pot with the sautéed onions. Bring sauce to a slow simmer and cook uncovered over a medium low heat for one hour or more until thickened.

Serve over cooked spaghetti and sprinkle with mudrica.

Yields approximately 2 quarts. Freezes well.


1 tablespoon olive oil

2 cups stale breadcrumbs, finely grated

2 teaspoons sugar

Heat an iron skillet on a very low fire. Add the olive oil and breadcrumbs. Stir constantly so that crumbs do not burn, toasting until the crumbs are a golden brown. Remove from the fire and stir in sugar.