Louisiana Eats: Absinthe Makes The Heart Grow Fonder

Louisiana Eats: Absinthe Makes The Heart Grow Fonder

From the height of its popularity in the 19th century to its modern revival, absinthe has a long and storied reputation. On this week's Louisiana Eats!, we learn all about the formerly illicit elixir, and those whose ongoing fascination with the spirit has helped transform the discourse and regulations here in the United States.

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Louisiana Eats: Carnival For Carnivores

Louisiana Eats: Carnival For Carnivores

On the cusp of Carnival, the traditional meat celebration before the Lenten fasting begins, we're hosting our very own meat celebration on Louisiana Eats!

We begin by joining Isaac Toups at Toups' Meatery for a viewing of Top Chef and a chat about the highs and lows of competing in the nationally televised cooking competition.

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Louisiana Eats: Besh, Black Pots & Beyond

Louisiana Eats: Besh, Black Pots & Beyond

On this week's Louisiana Eats!, we join Chef John Besh in the Rouse’s Culinary Innovation Center, located at the Southern Food and Beverage Museum, for a lesson in cooking up some oyster stew. We also talk about John's newly released book, Besh Big Easy, which focuses on traditional dishes that he believes are disappearing from Louisiana dinner tables.

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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.

Mudrica

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.