Culinary Misadventures of Post Grad Life

Two college grads who decided to spend their time unemployed writing a cookbook and filming recipes to share our Louisiana food with you. We love talking about food...

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December...

This month flew past.  I had a really bad case of writers block or was it just not wanting to write in general?  Either way there hasn't been a post since Thanksgiving...oops.  A lot has happened.  Arielle has forgotten her job documenting her various food adventures.  There was definitely a batch of blueberry muffins with lemon icing, but she said the texture was all wrong and she didn't take pictures or have a recipe for me.  She also said they tasted fine and the icing was "on the spot" but I guess we have to wait for a recipe! <Sad Face>  I attempted a new thing with kale.  It was almost successful, but missed and was merely ok.  I sauteed some kale down with horseradish and some salt with a squeeze of fresh lemon juice.  It was ok.  Nothing to write home about.

It smelled and looked more enticing than it actually tasted.  The flavor fell flat...anyone have any suggestions?

That same night I put grapes with some of our home made Italian sausage.  It was interesting; the sweet with the salty was surprisingly pleasant on the palate if I do say so myself.  Just take your favorite Italian sausage out the casing and fry it up in a oven safe pan.  Throw in the grapes and heat in the oven till the grapes start to get tender.

As you may remember from a post a while back about gluten free artichoke things I made, I cook for my celiac Aunt and cousin.  For Thanksgiving I made them a loaf of gluten free challah bread because they were going to see their Jewish Grandmother and were attempting to be polite by bringing their own bread.  Well they told me I did a good job.  I was quite impressed with my mad cooking skills that I could make bread, gluten free mind you, and make it taste like the real thing.  Was patting my own back for days.  I don't know what I did with the recipe though.  I'll have to find it.  I think it's in the abyss, aka my vehicle.  It's my adapted version of the Gluten Free Gourmet bakes bread  recipe though.  So if you have her book there you go.  Next post should have the recipe.  If not, please yell at me for it! 

I also started making the family "secret recipe" fig cookies.  No really, I can't share it with you, but Arielle and I can sell you some cookies if you like.  There are a million different recipes for this cookie.  Each nuanced to a specific area or family.  Mine is different than any I've seen in one way or another, and our dough is getting better and better every year.  Many Italian fig cookies I find in the store or bakery have too much dough that is hard and flavorless.  How do these people profit off these tasteless dry cookies!?  It baffles me...anyway, I started the fig filling at the end of October and let it marinate till 2 weeks ago in a bottle of brandy.  It was the first time I made the filling and I am proud to say, the family approves.  Yes, these overly critical, food snob people I came from actually liked my fig cakes.  This must be my month for cooking.  I swear.  The other cookies on the plate are cardamom crescents.  If you touch these cookies their beautiful powdered sugar outside melts ways or latches on to your fingers and the cookies never really look as pretty as they did when you first applied the sugar. But THEY TASTED AMAZING!  All my dad could gripe about was how dry they were, but they are supposed to be dry.  They are tea cakes, basically!

The cardamom crescents:

2 cups flour

1 tsp ground cardamom

1/2 tsp cinnamon

1/2 tsp salt

1 cup confectioners sugar

1/2 cup chopped almonds or pecans

1 cup butter

1 tbsp vanilla 

Preheat oven to 350.  Sift flour, spices, nuts, and salt together in a large bowl.  Cream butter and vanilla and blend in sugar.  Add dry ingredients and mix well.  Form crescents with hands and bake till golden ~15minutes.

Today I made chocolate chip cookies to send to my brother in Okinawa.  Hopefully they make it to him in a month.  We're going to vacuum pack them in hopes that they will stay fresh.  We just sent him a pack of my dad's home made beef jerky and there may have even been some venison jerky in the mix.  If we're lucky, I'll be able to share that recipe too.  If not, you can order some when you order your fig cakes. ;).  For the cookies my mom and I have been using a friend's recipe for years.  Tristin Wellmeyer's dad, Danny, made the best chocolate chip cookies ever.  I swear these things were the size of my head when I was a kid and they tasted amazing.  We really have made them almost every year (except a few years after Katrina) and every one loves them.  Move over best chocolate chip cookies according to the New York times, Danny's cookies are so good!  See our facebook page for pics!

 Stay tuned...Arielle is hopefully making pralines sometime in the near future...Happy Christmas!

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Too Much Food

Ah, the holidays.  The time of year when everybody over eats, but they don't really seem to care about how much weight they gain until after the new year.  I'm pretty sure I ate more food over the course of the past 5 days than I have all year--Thank you Herring Family!  Not only did I eat lunch, I had round 2 for dinner and lots of food on Black Friday and a stack of pancakes for lunch on Saturday.  Picture Dawn French in the Vicar of Dibley when she ate Christmas lunch 4 or 5 times except over the course of a few days. This was also my first holiday away from my family, I went to the Mississippi and ate with the Herrings.  I also threatened Arielle upon pain of death that she would provide me with pictures of her Thanksgiving down by her momma and such for this post.  It worked!  She gave me picks of her yummy food and even a recipe, which I shall graciously share with you dear reader.

Arielle's family feasted upon:

Turkey

Baked ham with pineapples and bourbon soaked cherries

baked mac and cheese

dirty rice

cranberry relish

buttered peas and corn

sweet potato crunch

corn bread

DESSERT:

pecan pie

red velvet cake(SHE NEGLECTED TO GIVE ME PICTURES OF THE DESSERTS!)

Turkey Recipe:

4 sticks of celery

1 apple

1 large red onion

bunch of fresh parsley

1 orange

1 bottle of injectable Tony's Garlic and Herb Marinade

"Stuff all the ingredients above inside the turkey after properly washing; then inject marinate. We're lazy at my house and put the turkey in a giant electric roaster and cook it all night on 250 degrees. You could always bake it the traditional way, but who wants all that hassle."

At Cotton Branch, I had quite a different meal than usual.  There was no cayenne in anything, no oyster dressing, no mirlitons, no dirty rice, and no cheese cake, but that's ok because Mrs. Barbara's cooking is still awesome!  There was:

Smoked Turkey

Traditional Turkey

Dressing

  Corn and Butter beans

Wild rice and regular rice

Sweet potatoes

Louisiana Yams(I made these, recipe below!)

 (Dirty Coast sticker on my computer...got to be a NOLA girl everywhere...)

  Frozen salad

cranberry sauce

 (my plate)

(the spread)

DESSERT:

Strawberry Cake, White Chocolate Bread Pudding,  and Chocolate Pie

  YUM!:)

Sweet Potato Casserole:

3 cup mashed sweet potatoes 2 eggs, beaten 1/3 cup milk (I used half and half) 1 cup sugar 1/2 cup butte (melted) 1 tsp. vanilla mix ingredients for casserole and place in large buttered shallow pan or baking dish.  Spread with topping; topping: 1 cup light brown sugar 1/3 cup softened butter 1 cup chopped pecans mix sugar and flour, add softened butter, mix well.  Add chopped pecans and mix well.  Place on top of sweet potato mixture.  Bake in preheated oven at 350 degrees for a bout 25 minutes.

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Fall Fun

Since Arielle and I are both semi employed and our schedules don't mesh well anymore and we lost Joy to the great BR and her big girl job, we have lost a bit of momentum.  However, we still cook, we still eat, and we still adventure...just less often.  The past two weekends, I made the Southern Living fall pumpkin cakes they had in the fall 2009 issue.  I've found that people who like pumpkin are far few and in between, so not many people eat my pumpkins.  But, those who actually like pumpkin LOVE these cakes.  I'm not going to type the recipe for a number of reasons.  1. It's not mine, my family's, or Arielle's.  2. I don't feel like typing it.  and 3. you can probably find it in Southern Living's archives.

I have decided that if I am ever to make these stupid pumpkins (that are only loved by a small portion of the population) again I need to invest in another pan.  The pumpkins are cute and yummy, but time consuming to make.  I was in Mississippi visiting my boyfriend and to go to his family's annual Herring Gas Company bike party.  I enlisted his help cutting caramel leaves to no avail.  He kept eating the caramel.  It's ok though, we finally finished and went to McComb to have Mexican for dinner.  

I finished the cakes the next morning and we went to the party.  Mr. Ed made these really, really, really good pheasant and bacon kabob things.  Oh man!  They rolled the pheasant around some pepper jack cheese, wrapped it in bacon, then skewered them surrounded by bell peppers, onions and tomatoes.  WAS SO GOOD!  I just kept eating them.  Josh and I must have split at least 4 between us.  I went to the grill and ate the remaining tomatoes and bacon stuck to it.  YUM!   Mr. Ed and I joked about having a whole pig on his huge grill next time.  Pork is good!

Josh and I had to go on a beer and water run during the soiree.  We went to a small convenience store where they gave us a bag that encouraged BUYING LOCAL!  Love it when people understand that concept.  Don't forget to BUY LOCAL! 

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Elizabeth's in the Bywater

As today is the last day in October, I thought it would be a good idea to finally share our adventure at Elizabeth's for my birthday.  Arielle came with me and my family.  We were all excited about the praline bacon I've been dying to try for over a year.  I loved the restaurant as soon as we walked in.  It was so cute, everything mismatched but it all went together.

Brunch was very good there.  It took a while for us to actually get a waitress.  We had already decided what we wanted, changed our minds, changed them again, and started staring at each other wondering if the waitstaff forgot we existed.

Once we finally got a waitress, everything was great. I got a coffee mug that said something about a tiggerific grandpa...so cute!

My dad ordered the Eggs Elizabeth, which consisted of honey ham, poached eggs, hollandaise sauce, all over french bread with a side of grits.  This dish was by far the best dish we had on the table.  As one of their signature dishes, I'm quite pleased it was actually amazing!  I don't know where they get their French bread, but it was so good.  

My mother had the Eggs Florentine-oysters over cream spinach on a bed of fried potatoes.  This was our least favorite dish.  The cream spinach had no flavor and made the fried oysters soggy.  My mom said she loved the light batter on the oysters, but the dish left much to be desired.

My Grandmother(Honey) had one of the specials, Softshell crab with eggs and potatoes.  I usually don't like softshell crab because it comes out soggy and gross when restaurants fry it.  But this softshell crab was crisp and beautiful.  It was huge too!  They also know what salt is.  I swear, I hate it when restaurants don't use salt.  It doesn't taste the same if salt isn't cooked with the dish.  Elizabeth's batter was delightfully seasoned.  Thank GOD!

Arielle and I couldn't decide if we wanted the Duck Waffles or the Crab Cakes special.  So she went with the Duck Waffles and I took the Crab Cakes.  The Duck Waffles were good in theory, duck and sweet potato hash over a cornbread waffle.  It was yummy after we slathered it with butter.  The potato and duck hash was too dry especially with the waffle.  Both tasted quite good, but needed butter to be "more better."

My crab cakes were wonderful.  I usually don't like crab cakes, but I was feeling adventurous, so I gave them a try.  BEST CRAB CAKES I'VE EVER HAD!!!  They weren't over ridden with bread crumbs to make them cheaper, they were well seasoned (yes, they know what salt is!), and there were chunks of beautiful white crab meat and trinity.  All with poached eggs on top...YUM!

The Praline bacon: Whomever invented this is a genius.  How can we make bacon even more unhealthy?  We cover it with pralines!  Diabetics and heart patients watch out...here comes PRALINE BACON...dun...dun...dun!  It tasted like maple syrup on bacon, but 10x better than plain old maple on bacon.  I will attempt to recreate this at home...soon!  They also had really good fried chicken livers with pepper jelly.  YUM!  I'm pretty sure if I make Elizabeth's a regular of mine, I'll need to have Louisiana Heart Hospital's number on speed dial.  And I'm pretty sure those biscuits went straight to my hips...

      WE LOVE ELIZABETH'S in the Bywater!

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Louisiana Beers

Louisiana has lots of great beer.  And what better time of the year than October to have a beer tasting session to compare, contrast, and indulge in some good Louisiana beer.  We tried the Heiner Brau Marzen, Abita's Vanilla, Covington Bock, LA 31 Granade, LA 31 Biere Pale, Lazy Magnolia(I know it's from Mississippi!), and Abita Pecan.  Most of the beers have pictures, however, we were way too excited about drinking to worry about the damn camera so some of the pics just show the bottle and the Covington brew doesn't even have a pic.  Oops!  Got way too excited about beer...

Here's what we came up with:

Heiner Brau Marzen: 

copper/amber in color, not much of a head-dissipates back into the beer.  Definitely malty with a hoppy finish that wasn't completely unpleasant.  It looked promising, but fell flat like the head.  Not the worst marzen ever, better than Godon Beirsch.

Abita Vanilla Double Dog:

So Arielle and I decided that Turbo Dog was probably the bastard child of this beer that Abita kept hidden until its 25th anniversary.  It poured with a foamy, tan head and looked uncannily like bourbon and coke.  It was a vanilla, chocolatey, malty, less offensive beer than Turbo Dog.  Quite smooth, but not our favorite.  Reminiscent of Steens cane syrup.  

Covington Bayou Bock:

Nice golden color with short lived head.  Almost boring in taste.  For just a plain lager, its pretty good.  Nothing to write home about.  But, we liked this beer.  It wasn't the best and Abita Amber is definitely our go to beer if drinking, but this would be good at a crawfish boil or any outside event with seafood.  Might not be good enough for BBQ.  It's nice and light, but still has some flavor.  Not a complete let down.  Probably better if tasted and not seen, keep it in the bottle folks!

LA 31 Grenade:

Looks and smells like apple juice!  We were a little scared about the passion fruit as passion fruit tends to be rather overwhelming, but this was so good.  Only a slight fruit flavor on the end.  Both of us wanted to pair it with something special like a steak or even almond/wedding cake.  Pretty sure this "bottle of amazing" and champagne will be served at my wedding if that ever happens.  It reminded me of a darker Hitachino Nest White Ale, probably because of the fruity-ness.  Smooth, beautiful, and tasty...to be sipped or paired with fine foods as desired...

LA 31 Biere Pale:

This beer was NASTY!  I almost puked...It tasted like dirty dishwater.  I'm pretty sure dawn was the main ingredient.  It was strange, I took a sip and it wasn't too bad at first, normal pale ale.  But as soon as the beer moved to the back of the throat, soapy water taste commenced and gagging ensued.  EW!  Arielle flat out refused to try it.  She had tried it once before and I got the "I told you so" after me and my open-minded self decided to give this nastiness a try despite her warnings.  I cannot believe that the same brewery that produces that heavenly elixir, Grenade, could produce such foulness.  What's next dirty socks?  I went to the website to read about this beer and at the end it says "A votre sante!"  My foot!  I think they confused this with the bottle of dawn they used to clean up.  AVOID AT ALL COSTS!

  Lazy Magnolia Southern Pecan:

Yes, its a Mississippi beer, but it's still within our general proximity.  They're in our backyard.  Beautiful caramel amber color.  Sweet in a molasses sort of way, but not overwhelmingly so.  More sweet than nutty, but pecans can be bitter so its a nice balance.  It's not as thick as one might think.  Arielle and I decided this needs to be a dessert beer despite its sweetness it has a dry finish that would pair nicely with chocolate.  Super smooth.  We should have tried the Abita first...this one is so much better than the Abita and it kills us (and our brand loyalty tendencies) to favor this MS brew over our beloved Abita...

Abita Pecan Harvest Ale:

Abita we love you, you know that right?  This was definitely a savory beer.  Could replace the Amber for my go to just for drinking beer.  However, it has that signature Abita bite in the finish.  It's got a great molasses and pecan flavor, but it lacks the refinement of Lazy Magnolia's Southern Pecan.  It was SO PAINFUL for Arielle and I to admit our preference for the Lazy Magnolia over Abita.  Sorry love, you just didn't do it for us this time.  Don't get us wrong, it won't stop us from drinking the Pecan Ale, but if I had to choose, Southern Pecan would win. 

We didn't get any Oktoberfests yet.  Lischmann's didn't have any out in the make your own six pack section.  Next time, next time.

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Our introduction video...

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Harvest the Music Adventure

October is an awesome month.  Both Arielle and I have birthday's this month.  Her's was first and we had various birthday shenanigans throughout the day.  We had a picnic with the picnic basket I got her for her birthday.  It was interesting.  Arielle, our friend Doug, and I went to Rouses to pick up some cheese, salami, apples (because they are in season NOW!), grapes, drinks and bread for the picnic.  Arielle then decided we had to go to Coliseum Square for our picnic because it was close to the Harvest Music Festival spot.  However, she had us go there through Albuquerque.  I felt like bugs bunny was giving me directions!  We finally got there and had a lovely picnic.

After our lunch outing, we met another of Arielle's friends, Kristin, at Sucre.  We love Sucre.  They have the best cupcakes and pastries around.  However, their chocolates and gelato leave much to be desired.  In fact, they are down right nasty.  But the pastries and cupcakes, as I stated before, are divine!  Arielle had her usual chocolate cupcake with chocolate icing, Kristin had the red velvet cake, Doug had the chocolate mousse thing, and I had the Tiffany-a dark chocolate raspberry piece of diabetes waiting to happen.  Sucre is rather fru-fru, but we like to go for our guilty pleasures a few times a year.

We left to get a beer at Lucy's Retired Surfer's Bar, and to meander our way to Lafayette Square--beers and lawn chairs in tow.  The Harvest the Music Festival is every Wednesday for the next few weeks and the food and drink monies help the Second Harvest Food Bank of Greater New Orleans and Acadiana.  The food at the FREE concert (with Irma Thomas by the way!) was really good and not at all expensive.  The beer was pricey at $4 for a plastic cup of Abita, but what do you expect at such events?  We all acquired 3 dishes from 3 different booths.  There was Mac'n cheese from Ms. Linda's Soul Food Catering,  pulled pork over roasted corn cheese grits from Squeal, and spring rolls with dragon sauce from the Second Harvest Food Bank Community Kitchen.  The Mac'n Cheese was so creamy and so cheesy and so delicious.  We all reveled in its wonderful greasy, cheesy goodness for a moment, maybe two!  Food for the soul, no false advertising there. Squeal's pulled pork was nothing to write home about.  It was pulled pork, plain and simple.  Honestly, looked better than it tasted.  There was no imagination in the creation of the sauce.  It was what it was, ok pulled pork-a tad on the dry stringy side.  The corn grits however were pretty tasty.  We had to dig under the massive pile of mediocre pulled pork to get it, but it was pleasant none-the-less.  I'd rather a bowl of just the grits myself. The spring rolls were just your average spring rolls.  Flaky, crispy, salty,  goodness.  But, the dragon sauce was surprisingly good.  We grooved on this sauce.  It had a bite from the pepper flakes and maybe even some sriracha hot sauce was in there.  There was also a nice tangy, sweet taste too.  It was just darn good!  Arielle is going to try to recreate it!

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Taping Take 2

We filmed for the 2nd time ever last Friday night.   The menu was set earlier that week:Sfingiune (Baiamonte recipe) French Onion Soup (Terrebonne recipe)Fettuccine and Pannéed beef (Baiamonte)Green beans with almonds (Terrebonne)Lemon cookies (Terrebonne) It was so much easier to film this time.  Not only was our menu fairly simple and straight forward, we completed all our prep work before Joy arrived.  Well, mostly before Joy arrived.  Arielle was prepared.  I was not, had to rush a bit, Joy scolded me, etc., etc.   We had one guest because all our other taste testers bailed at the last minute.  Shame on you, you know who you are!  Our one gracious guest, 17 year old Justina, whom I'm pretty sure we corrupted a tincy bit, loved our food and helped us too!  Joy, a.k.a. Mother Superior, kept us from corrupting the poor girl too badly.  At least Arielle and I save our cursing bouts for off camera so Joy has less to edit.  There is a lot of blooper footage from that night.  When Arielle was making her lemon cookies she asked the wrong person, me, to help her with the saran wrap.  I had a fit of giggles and could not for the life of me get the stuff to cooperate.  Joy had to come from behind the camera to save me.  We accidentally burned a batch of Arielle's cookies too.  We were too excited about our beer tasting (which the 17 year old DID NOT participate in) and let the last batch burn.  Smelled awful.  More on the beer tasting in our next post. Going to give you two recipes.  The sfingiune and the green beans. For sfingiune you will need: 1 pizza crust (store bought, or your favorite dense crust recipe)1 can anchoviesonion slices for crustParmesan cheese  This is basically a pizza so its fairly simple to make.  You lay out your dough on a greased pan, drizzle with olive oil, lay out toppings:anchovies, onion slices, cheese, and place in a 400 degree oven till cheese is browned.  You may add mozzarella cheese, garlic, capers, etc. as desired.  This is the way my family eats it, and from what I understand its traditional.   I found a little etymology lesson here: http://siciliancookingplus.com/delicacies/09_sfincione.html . Tells you everything so I don't have to! For the green beans you will need:about a 1lb of fresh green beansas much butter as you feel comfortable with, we used 5 tblsp1/2 cup of halved almonds Another super simple yet really yummy recipe.  Melt butter in pan, throw in almonds and green beans.  Cook until green beans are tender.  Salt and pepper to taste.  Was good cold too! Above are the green beans plated with fettuccine and pannéed beef as well as the french onion soup.  There are no pics of the cookies as we were ready to imbibe some rather tasty beers...all except one anyway.

Stay tuned for our cookbook for all our recipes!

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Fried Baby Artichokes

I recently made these really awesome baby artichokes for my aunt and her family. Two of them suffer from Celiac's Disease, so I had to make them gluten free.  My solution, Fish Fry!  It's cornmeal, nice and crispy and produces a great golden color.  My cousin panicked because he thought I was trying to feed him glutenous flour.  The batter also contains vodka, another Celiac friendly commodity.  The vodka is there to give a nice, crispy yet smooth texture.  Hahaha...smirk!  No my dear cousin, you can have fried food!  Hurray for fish fry!  Oh yea, and any distilled alcohol is ok for the gluten challenged.  The poor dear was so excited he got to have fried food!  Food that actually tastes good...not the usual flavorless gluten free crap. So I used: 1 cup fish fry(we use Zatarains) 1 shot glass full vodka cayenne pepper couple dashes Tobasco garlic salt 1 egg (to hold it together) and about 1/2 cup milk(you have to watch the texture, you want it thick, but you don't want sludge)*note:make sure you use real milk, not that white water stuff that has no taste! You can pre-mix all this and put it in the refrigerator till you're ready for it. To prepare the baby artichokes-which incidentally came from California, product of USA-cut the tips off first. Then you will need to peel off all the dark green leaves.  It may seem like you are disassembling the whole artichoke, but trust me keep taking them off till the leaves are that nice light green.  You don't want to keep chewing hard leaves when you eat these. once you've finished de-leaving them, cut them in half long ways.  I trimmed the uneven leaves off with a knife after peeling them for aesthetics, but as they are battered and fried it doesn't really matter unless there is still dark green leaf parts on the artichoke.  Once you halve the chokes, you need to take out the furry middle part that rests over the heart.  I've eaten these myself and obviously haven't died, but the texture is prickly and unpleasant so cut it out with a knife.  I also peeled the stems a little with a potato peeler because they looked a little rough.  I love to eat the stems, and if you do too, just clean them up a bit.  

Ok, your artichokes are ready to be steamed!  Steam them for about 15 minutes or until tender.  Now, I fry these in a pan and turn them to cook both sides(see above).  You can deep fry them if you like.  So once they are steamed, batter(submerge and cover completely in batter) them with your wonderful mix you placed in the fridge earlier.  Make sure your oil is HOT before you fry!  If you put whatever you're frying in the oil before its hot its going to be greasy!  You've been warned! Fry in your HOT oil and place on a plate covered in paper towels to soak up excess oil.  Serve with Parmesan cheese on top. YOU EAT THE WHOLE THING!  Don't be afraid, it's good...really! :) Last note, once you've finished frying, drain the oil into a bottle to use again later.  It's still ok to use again!  No wasting! True to Culinary Misadventures' current trends, I forgot that I had my camera while I was making these.  So the pictures here are all from the end of the creative process.  Yes, even the picture of the lone artichoke above.  It was the last one and I almost burned it trying to get the picture!

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WE HAVE VIDEOS!

Our handy, dandy camera lady/adviser on all subjects has been working on editing the videos of our maiden voyage.  3 of them are now on our YouTube channel, http://www.youtube.com/user/culinarymisadventure She did a great job making us not look as bad as we were!  Check out our YouTube channel every now and again for a new video.  We also post links on our Facebook and Twitter accounts!   Email us at [email protected]

[misadventuresofculinary-blog]

Sunday Bouillabaisse

So, Sunday dinner is kind of a huge deal with my family.  We usually eat together every Sunday at NOON or 2pm if people are coming.  If dinner is late, my dad goes crazy and we rush to get dinner on the table.  Yes, dinner at noon.  Trust me, after eating this meal, you won't want to eat again for days.  Usual Sunday dinner consists of a gravy and pasta for the first course.  Second course is usually a chicken or spadina with salad and corn and egg or broccoli and egg frittata.  Then dessert, which is just any cake we find at the store or cheese cake Honey(grandma) made. This Sunday, they let me cook.  I seem to have proven myself worthy of cooking on Sunday after cooking for my parents basically all summer.  The parents felt like eating seafood and my mom started taking out all the fish my dad ever caught--seemed like it anyway--and shrimp and imitation crab meat.  So I piped in with "Let's do a bouillabaisse."  My dad looked confused and disgusted all at the same time and replied "you do and you'll clean it up," while my mom was open to the idea.  I won!  Yay!  Bouillabaisse it was. This stuff is so good and so ridiculously arduous to make.  The French would probably kill me for what I've done to this bouillabaisse.  We used crab boil.  We use it in almost everything we cook.  If it tasted good with cream cheese it would go in our cheese cakes.  I did not separate the ocean dwelling ingredients from the soup when I served.  And, I used imitation crab meat as well as lemons.  I KNOW!!! IMITATION CRAB MEAT AND TILAPIA!!! Blaspheme! Forgive me Arielle!!!  It's what we had in the freezer, can't waste things... So I guess this should be called my New Orleans Bouillabaisse.  Keep in mind, you can use whatever seafood you like, i.e. oysters, clams, mussels, REAL crab meat, etc. This still came out great with a wonderful lemon-garlic-seafood flavor(Honey couldn't get over how good it was). I'm going to attempt to tell you what I did so you can do it too.  If you like, we can do a video of this...just ask. You will need:1lb shrimp1/2 lb imitation crab meat1 small sack of musselsa few fish(we only used 2 tilapia)2 lemons1/4 cup liquid crab boil1/2 an onion choppedwhite part only of 1 1/2 leeks choppedolive oil4-ish toes of garlicpinch of saffron1/2lb  tomatoes skinned and seededherbs like thyme, rosemary, parsley (I use a mix called Herbs de Provence from the International Market) First, make sure all your mussels are good to cook.  Throw out broken and open shells that won't close with some persuasion, i.e. gently knocking it closed.  The dead one's are bad, just like crawfish...if the tail is straight don't eat, if the shell won't close don't eat! Soak seafood in crab boil, lemon(cut in half or quartered), and water to thaw if frozen like ours were. Saute your onions and leeks till transparent with some oil, salt, pepper, herbs and saffron.  Add the tomatoes and 2 cloves of smashed garlic--blend in and cook for about 2min.(My sous chefs, aka mom and dad, did all the chopping and preparation...I hate chopping onions)  Add in the mussels and fish, and 6 cups of water.  Bring to a boil and cook for 7 minutes.  Add in shrimp and imitation crab meat.  Let cook for another 10 minutes.  Blend the juice of one lemon, 4 toes of garlic, a pinch of salt, and a dash of olive oil.  Pour into pot and let cook a few minutes more. VOILA! You have my version of Bouillabaisse. I served this with a baguette from Rouses that I sliced, and spread minced garlic, olive oil, and butter on before toasting in the oven.  And some steamed cauliflower.  You steam the cauliflower, then in a bowl mix some sliced onion, garlic salt, olive oil and white vinegar with it.  Refrigerate and serve.  Its ok hot, but I prefer it cold the next day when the vinegar has really soaked in. I also made a rouille to go with the bouillabaisse, but it took away the wonderful lemony flavor.  My dad preferred the spice of the rouille so here's the recipe:blend 2 egg yolks, 2 sliced chili peppers, 3/4 cup olive oil, a tsp of the soup and some garlic. Oh, almost forgot, we had sfingiune too.  Its just a pizza dough drizzled with olive oil, romano and parmesan cheese, sliced onion, and anchovies baked in the oven till cheese is melted or browned.  Enjoy this light fare with some white wine!!  Sfingiune, bread, cauliflower, bouillabaisse  bouillabaisse cauliflower and bread

[misadventuresofculinary-blog]

Pralines

Today we were supposed to film another batch of recipes, but we had to cancel.  :(  Arielle and I decided to get together anyway to test her praline recipes.  She had two recipes.  One is "old school" and must be constantly stirred for ~45 minutes.  It is way better than the other quicker version.  So, "old school" it is.

We've taken mental notes concerning brand loyalty.  Down here in Louisiana we have this thing called brand loyalty.  Most of our recipes call for brand name ingredients, i.e. Zatarain's this, or Karo that, or PET milk.  And we are guilty of this loyalty as well.  We say things like pass me the Season All or hand me a Coke (and all we have is Sprite).  These companies don't pay us to say these things, but we do because it's part of the culture here.  By the way, if any of these companies would like to pay us, we could step up the mentioning of your products instead of censoring ourselves as we are attempting to do now.

Tangent over; sorry.  The pralines came good.  Well the first, "old school" batch did anyway.  The 2nd batch was too runny and had a strong flavor we found less pleasant than the smooth first batch.  They are really light because we forgot to put the vanilla in...oops! Hence the misadventures part! But they taste good all the same!  I can't give you the recipe for these.  Arielle would kill me.  We will eventually produce these delectable morsels of creamy, sugary goodness for sale, but that's going to have to wait till we get the business up and running.

 stirring batch 1 Batch 1 Batch 2-so runny...:( batch 2Batch 2 After stirring for 45mins and cooking the 2nd batch of pralines for another 30mins we were feeling hungry, yet extremely lazy.  Arielle sauteed some shrimp in her usual spices: garlic powder, season all, cayenne pepper, and a little salt.  She made some macaroni and cheese too.  We then decided to douse the shrimp in bbq sauce.  Our dinner consisted of one of life's guilty pleasures! 

Dinner!

[misadventuresofculinary-blog]

Outside the Normal Realm

I don't usually praise Slidell.  In fact, I hate that I had to move from NOLA back to this dreadfully boring and dry city that is incapable of supporting good restaurants.  People here think Chick-fil-A is fine dining.  Tragic to say the least.  Don't get me wrong, Slidell is host to some really good breakfast joints like LA Pines and Good Eats.  And it has the best donuts on the planet at Georges.  However, I was pleasantly surprised late this morning when David took me to Tacos & Beer in Old Town.  IT WAS AMAZING!!!  Yes, that's right, I just described a Slidell culinary institution as AMAZING!  It was better than amazing, words cannot describe how shockingly good this Slidell restaurant is.  We ordered 2 pulled pork tacos, 2 chorizo tacos, and a plate of nachos with marinated pork.  Hurray for pork!  Sorry non-pork eaters, this stuff was awesome!  The pulled pork was so tender and so juicy...succulent pieces of yummy, dripping pork on soft corn tortillas with fresh white onion and cilantro on top.  Then the chorizo.  This stuff has been popping up everywhere here recently, and it is soon becoming one of my favorite things.  The chorizo tacos were packed with flavor.  They had this wonderful bite, not too spicy but just the right kick.  The moment I bit into that wondrous garlic-y, tangy, onion-y, cilantro packed piece of heaven, fireworks went off in my mouth.  Sorry Philippe's off Calhoun, Tacos and Beer leaves you in the dust.  The nachos were great, and so was the one condiment-hot sauce.  The marinated pork was well seasoned.  Obviously the chorizo is the number one, hot item here.  And, of course, I had to have a Tecate with my tacos!  This time I had it with a lime.  Quite refreshing... Supposedly they serve tongue there too.  I plan to sample this next time I go, which will be soon!  I do hope that this tiny food paradise in Slidell doesn't follow the usual good restaurant trend here.  Keep up the food quality and the service!  Our waitress Sonja or Sonya or Sonia(I didn't check the spelling) was awesome! You can't beat the prices, flavor, and service in this God-send of an establishment here in Slidell. Pics!!!  Chorizo and pulled pork tacos marinated pork nachos  really good hot sauce...

[misadventuresofculinary-blog]

Red Velvet

Today I had my first interview for a big girl job, finally.  Sad to say it didn't go so well, but I'll survive.  I also got some other bad news about a language grant.  Needless to say, bad day. Still unemployed, still eating anyway. Arielle was there to save me!  We had a picnic in city park.  Lebna and pita from Mona's on Banks, some cokes (she drank pepsi and I had coke), genoa salami, and homemade RED VELVET CUP CAKES!  They were amazing, if I do say so myself.  Here's the recipe!

1 box of either white or yellow cake mix 4 eggs 1 cup buttermilk 1 box instant chocolate pudding 2oz vinegar 1 tblsp baking soda 1 small bottle of red food coloring and whatever oil and water the box of cake mix calls for Make sure your eggs are room temperature before you start mixing!!! Combine dry ingredients.  Mix in (ROOM TEMPERATURE) eggs, oil and water.  In a separate small bowl mix vinegar and baking soda together then mix into cake batter. Add food coloring and bake in a 375 degree oven for about 20minutes.  Adjust that time as necessary. Let cool and ice with your favorite cream cheese icing.  We were lazy today and used store bought icing. Still yummy! Commence the writing of letters to my Congressmen about this grant, the economic effects on recent college grads, and the brain drain that afflicts the state of Louisiana...oh boy!

[misadventuresofculinary-blog]

Official Picture

Thanks to Arielle, we now have our official picture: Both Joy and I approved!  It's adorable! Tried to make some hummus today, but it came out too stiff.  It wasn't nearly creamy enough.  I soaked to chick peas overnight with baking soda, rinsed and boiled them with salt and let them simmer for about 45minutes.  Into the food processor they went with the juice of about 4 lemons and about a cup of tahini.  I added some water in hopes that the hummus would loosen up a little, but I was wrong.  So, it's sitting in a bowl looking pretty with olive oil and sumac on top.  Maybe I should stick to family recipes! Arielle will be making a red velvet cake for us tomorrow!  My favorite!