Tag Archives: Louisiana

Tasting Menus in Lafayette? The French Press!

22 Thursday Dec 2011

Posted by in Carolyn Wright Blog, The French Press Lafayette

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Three times a charm!  Each of the three evenings that my husband and I have been downtown, to The French Press, www.thefrenchpresslafayette.com we have absolutely loved Chef Justin Girouard’s fresh and original “Tasting Menu”…Always different, creative and delicious!!!  Throw in the great atmosphere, that takes you back in time – as you look around and realize that you are dining in the old Tribune Printing Building (yes, where they printed all of our old yearbooks and much more!)  You look around and notice that they kept remnants of the building intack…just love it!

Atmosphere…yes!  Then you are greeted by wait staff that is absolutely wonderful – and, it does matter… I always say that they can make or break your evening.  These guys and gals really make a difference – well spoken, tastefully available and knowledgable about the menu and wines.  I don’t think that they ever receive enough acknowledgment for the service that they provide…can you tell that I love good servers?  I do!  From the hostess to the bus boy…if they are doing a good job – let them know (and leave a generous tip)!  If not, give them a break (and whisper in their ear – they just might pay attention) everyone has a bad day!

On to the food…

1st Course

Butternut Squash Soup with Bacon, Scallions and Pumpkin Seed Oil –  Sooo delicious and the perfect balance of sweet and savory!  The toppings of the fresh crisp bacon and scallions with the swirl of the light fresh pumpkin seed oil sitting on top of this deep rich winter soup was just perfect…left you wanting more!

2nd Course

Potato and Parmesan Gnocchi with Truffle Oil and Louisiana Crab – I can really appreciate good gnocchi, now that I have conquered my fear of making these wonderful little fluffy nuggets…and these were fantastic!  There is just something  about these special little potato “dumplings/pasta” dreams that I can’t get enough of.  Then combine them with a sauce of rich cream, parmesan, crabmeat and just a hint of truffle oil – to die for!  Or maybe the top of my list for “last suppers”!

3rd Course

Louisiana Blue Crab Salad with Basil Israeli Couscous, Louisiana Satsuma Vinaigrette and Radish – The perfect bright and refreshing taste that you need after the delicious richness of the first 2 courses…Plated as a beautiful round mold of fresh crabmeat, tiny bits of locally grown sweet satsumas and little pearls of couscous sitting in the center of a spiral of finely sliced fresh radishes and additional bits of satsuma – all lightly topped with a fresh satsuma vinaigrette – wonderful!

4th Course

Prime Filet Mignon with Blue Cheese, Carmelized Purple Onion, Crisp Potato Cakes, and Cognac Demi – Oh my goodness!  Just when you think it can’t get any better than the first 3 courses, out comes the “grand-daddy” of the night!  A perfectly prepared beautiful filet with a tiny bit of blue cheese – just enough to get the flavor but not overpowering…nestled on top of sweet carmelized onions and the best thinly grated crispy potato cake that I have ever eaten!  Then top it all off with a rich cognac demi-glace sauce – Like I said, “Oh my goodness”!

5th Course

Szechuan Shortbread with Ice Cream and Berry-Champagne Compote – Thinking that you really can’t do that last course, you see this beautiful fresh plate sitting in front of you…ok, maybe one more “bite”!  I just love shortbread because of its salty/sweet flavor, then topped with the sweet house made vanilla ice cream and . of the berry-champagne compote – it was the perfect end to a wonderful meal!

As we were eating our 4th Course,  Manager (and wife of Chef Justin Girouard) Margaret Girouard came by our table to introduce herself and make sure that we were enjoying everything (which, of course, we were!!!) Margaret seems to make it a point to visit all of the tables for a short time during the evening to introduce herself and check on the quality of your experience…great touch, Margaret!  We loved visiting with you…Chef Justin is lucky to have you in front, taking care of the dining guests!!!

The French Press is also open Wednesday – Friday for breakfast and lunch 7 am – 2 pm and on Saturday and Sunday from 9 am – 2 pm. It is a “happening” place for both services…and breakfast really slides right into lunch, so it is one continuous serve. Fine Dining along with their Tasting Menu is available on Friday and Saturday Nights from 5:30 pm – 9:30 pm (It’s always best to make a reservation, so you won’t be disappointed!)

The only thing that I am sorry about is that I had left my camera at home and only had my iPhone to take pictures…they came out terrible!  Actually, too dark to use in this post…would have been an injustice to these beautifully plated courses.  But, trust me – it is all fabulous!

As we were walking out of this old and very well renovated building (stuffed to the gill!) and getting into our car, my husband said…”This is food to write about…talk about food that works!”  So, here you are, Robert!

The French Press – if you haven’t tried it yet…please do….

I just love tasting menus, and always order them (when available) because you get to taste so many of the chef’s specialties in small portions ….literally a “taste” or a small plate of each item.  Works perfectly for Robert and I!  Looking for a Tasting Menu in Lafayette?  Try The French Press…you won’t be disappointed!  Congratulations and thank you to Chef Justin Girouard and your gracious wife Margaret for creating such a warm inviting environment that serves “cutting” edge dishes, but still manages to maintain the integrity of our South Louisiana Culture in every single dish that you serve – that is what I call success in my book!

 

New Certified Sommelier in Lafayette at Village Cafe – Ben’s Story!

28 Friday Oct 2011

Posted by in Ben Leger Sommelier at Village Cafe", Carolyn Wright Blog, Certified Sommelier at Village Cafe', Louisiana, restaurants in lafayette, louisiana

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This press release was sent to me, by a close friend.  Since I have absolutely loved every meal that I have had at Village Cafe’, I was more than glad to post it on my blog!  FYI:  Foie Gras is always on their menu in the evening!!!

Ben Leger appreciated fine wine long before he ever tasted
it.  Leger, a Sunset native, got his start in the restaurant business in 2003 at
the age of 15. Originally hired as a busboy at Catahoula’s Restaurant in
Grand Coteau, he was quickly moved up to host and soon after elevated to
bartender and server.

Leger says when he started waiting tables he knew his future was in the
restaurant business – and that wine would play an important role.
“For several years I’d been observing the interaction between servers and
customers and recognized how much more engaging the servers who knew
something about wine were. It didn’t take me long to realize that the people
who were serving wine made significantly more money than any other position
in the restaurant,” Leger recalls. “When I started waiting tables, I wanted
to offer that higher level of service and knew I had a lot to learn.”
Having not grown up in a family of wine drinkers, Leger didn’t even know
what grapes he was trying when he initially sampled wines at the restaurant.
“I was very curious about the nature of wine and what it was that got people
so excited that they would spend hundreds of dollars on a bottle and not
think twice about it,” he says.

Catahoula’s new owner, Executive Chef Jude Tauzin, saw the initiative Leger
had taken and promoted the then-19-year-old to general manager. In addition
to managing the service crew, Leger was given the responsibility of
controlling the wine list, making decisions on what wines went on the list
and trying wines that different purveyors brought in to sell to the
restaurant. Leger put himself through a crash course, reading everything he
could get his hands on and buying a kit filled with oils and different
aromas that are associated with wine. The kit gave him a better
understanding of what he was smelling when he brought a glass of wine up to
his nose, allowing him to explain the intricacies of grape cultivation and
selection as he made recommendations. “I began by drinking Rieslings and
pinot noirs, grapes that I quickly learned are immensely complex and
generally misunderstood/underrated by the masses,” Leger explains. “Many
people enjoy these wines regularly, but few appreciate and understand the
layers of complexity that good examples of this wine bring to the table.”
When Jeremy Connor joined the restaurant as sous chef, he and Leger teamed
up to offer a six-course chef’s tasting menu with optional wine pairings. It
was a pivotal moment in Leger’s wine education, marking the beginning of his
skill at effectively pairing food and wine.

Fast-forward five years after Leger served his first glass of wine and the
now 23-year-old is already at the pinnacle of his career. On Aug. 1 of this
year he became one of the youngest sommeliers in the state when he completed
the rigorous testing requirements of the Court of Master Sommeliers (CMS), a
four-level education and examination process. His expertise is now part of
the success of River Ranch’s Village Café, where the talented trio of
Tauzin, Connor and Leger reunited two years ago to bring fine, farm-to-table
dining paired with equally fine wines to Lafayette diners. They are also
behind sister concepts POUR, a self-serve wine bar, and The Reserve, a
versatile space next door to Village Café that can accommodate up to 75
guests for any type of party or event.

But it was not an easy road to sommelier certification through CMS. First,
Tauzin challenged Leger to get Village Café’s wine list not just in order –
but tops in the Lafayette. Once they were satisfied that had been
accomplished, in February of 2011 they submitted the restaurant’s wine list
to Wine Spectator magazine and in August were honored with an Award of
Excellence (the only other Lafayette restaurant to earn this distinction was
Ruth’s Chris). The magazine recognizes exceptional restaurant wine lists
from across the nation with Award of Excellence, Best of Award of Excellence
or Grand Award. “There are very few Grand Award winning restaurants in the
country,” Leger says. “We were excited to receive this award, and I really
feel like if I sent my wine list in now, as opposed to February, we would
have received Best of Award of Excellence.” Wine Spectator bases its awards
on criteria that include number of selections – Village Café has about 600 –
quality of selections and depth of vintages.

While he was working on the wine list, Leger continued his studies toward
becoming a certified sommelier through CMS, the premier international
examining body. He had passed the introductory sommelier test in early 2009,
but now was preparing to master a written theory exam, a blind tasting of
two wines and a service exam. On the morning of Aug. 1 Leger traveled to New
Orleans and joined 20 other nervous test-takers. “We began at 8 a.m. with
the blind tasting of a white and a red. After all my practice I found this
to be pretty straightforward but still very intimidating,” Leger recalls.
Next were the multiple-choice and short essay portions and then the service
exam. Leger was asked to open and properly serve, following a number of
service standards, champagne for eight guests. “All the while the Master
Sommelier was asking questions on mock scenarios such as what wine I would
pair with their imaginary dinner, cocktails and after dinner drinks,” Leger
says.

Leger was one of 13 who passed all portions of the test. “I’m lucky to have
a very good friend and mentor named Jared Cocke who is the fine wine
specialist for Republic National Distributing and also a certified
specialist of wine,” Leger says. “He was a tremendous help to me, providing
me with open bottles to taste blindly and tasting blindly with me so that we
could discuss the aromas and flavors. The key is being able to identify what
it is that you’re tasting and verbalize that. It’s sort of like training
your body to have muscle memory in sports. You have to taste many examples
of the same region, say Chablis, so that you can begin to recognize the
similarities that different producers from the same region share.”

“It was a tremendous honor not only for Ben
but for the entire staff,” Tauzin says.  “Understanding
wine and making recommendations that you know a customer will enjoy certainly
involves tremendous knowledge and a high level of talent, but being able to
pair wine and food is much more crucial,” the executive chef adds.  That’s what a certified sommelier brings to the table.  And that’s what sets Village Café’
apart from the other find restaurants in Lafayette.”

7 Day Gumbo Marathon – Day 4: Chicken and Okra Gumbo

23 Sunday Oct 2011

Posted by in Carolyn Wright Blog, Chicken and Okra Gumbo

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Day 4…What an easy choice!  Chicken and Okra Gumbo…

When I make a Chicken and Okra Gumbo, I always use a chicken and not a hen (and no roux in this gumbo!)…unlike the “Hen, Sausage and Tasso Gumbo” from Day 1 – come to think of it, there are a lot of rules when it comes to gumbos!  Maybe, that is part of the mystique behind gumbo – and, again, it changes from family to family and area to area.  So, this is my family recipe…straight from Arnaudville!

Ingredients:

1 fresh chicken, cut into pieces

1 large onion, chopped

1 green bell pepper, chopped

2 fresh ripe tomatoes, peeled and chopped

1/4 cup canola oil

2 quarts of chicken stock

8 cups of fresh sliced okra; If you can’t find fresh okra and can’t rob your mother or friend’s freezer for a pack of their smothered okra, then I guess frozen cut up pieces can do!

1/2 tsp. white vinegar

1 tsp salt

1/2 tsp black pepper

1/4 tsp cayenne pepper

______________________

Season chicken with salt and pepper

Heat oil in heavy pot and brown chicken on all sides

Remove chicken from pot and place on clean tray or platter

Add okra, onions, bell pepper, tomatoes and 1/2 tsp of white vinegar (the vinegar will help cut the slimy texture of the cooked okra) and cook for about 1 hour, stirring often.  I usually buy a sack of okra in the summer, cook a large pot and freeze in quart size bags.  That cuts the time and makes cooking okra gumbos sooo easy!

Add browned chicken and stock into pot with okra, season to taste and simmer for 1 – 1 1/2 hours.

Serve with white rice, garlic bread and potato salad…

I always try to keep a container of this gumbo in the freezer for those nights when I am too tired to cook (and believe it or not, there are “some” nights when I don’t want to cook!) but want some “feel good” food…

Yes, this is what I call my kind of comfort food…Chicken and Okra Gumbo – Food that Works!

7 Day Gumbo Marathon – Day 2…Seafood Gumbo!

21 Friday Oct 2011

Posted by in Carolyn Wright Blog, Seafood Gumbo

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Day Two:

Seafood Gumbo…clean, simple and delicious!  Roux – no okra…you know my thoughts on the mix – Won’t do it! Day Two is a roux gumbo.  I know that I say this with every post, but I really, really do love seafood gumbo!

The secret to a great seafood gumbo is fresh shrimp, crabmeat and oysters…Now, it is ok if you bought your shrimp fresh and froze them in water (just so that they were fresh to begin with!)  Not ok to use frozen crabmeat or oysters – freezing these types of seafood just changes the texture.  You can always tell if crab claws have been frozen, because the meat will stick to the thin membrane that runs down the middle – always.  And I just won’t freeze oysters.  If you can’t get these two ingredients fresh, just make a plain shrimp gumbo – nothing wrong about that!  Again, just my opinion…

Ingredients:

2 lbs fresh shrimp… de-headed, peeled and de-veined (don’t ever use shrimp and forget to de-vein them!)

1 lb. fresh crab claws

1 lb. fresh lump, white or claw crab meat

1 quart fresh oysters – use all of the liquid that the oysters are packed with!

2 medium onions, chopped

1 bell pepper, chopped finely

1 cup celery, chopped finely

1 cup dark roux

3 quarts shrimp or seafood stock –

I love to make fish, shrimp and crab stocks, separately.  It is a little time-consuming, but I love having them in my freezer.  Or, you can make a quick stock by boiling the shrimp peelings with a couple of unpeeled onions, 1 bell pepper, 1 stalk of celery, a couple of carrots and a small bunch of parsley in a medium pot for about 1 hour.  Skim the top, as it cooks on a medium heat.  Strain into a bowl or directly into your pot.

If you don’t have any seafood stock made and in your freezer and you don’t have time to make the shrimp stock, use Knorr’s Shrimp Bouillon Cubes – it’s great when you are in a hurry!

—————

Saute vegetables in oil for about 10 minutes or until just tender, not browned

Add stock, blending well

Add roux and dissolve completely, stirring constantly

Let vegetables, stock and roux cook together for about 1 hour on medium low heat.  Stir often!

Add shrimp, crabmeat and oysters – bring back to a light boil, cook then lower and cook for a few minutes (not more than five minutes). Turn off heat and cover.  You only want to cook the shrimp until they turn a nice pinkish orange, stirring very gently (be really careful not to break up your crabmeat!)

Add chopped green onions and parsley

Let gumbo sit for at least 30 minutes to let the flavors release (actually, the longer the better!)

Serve with rice, potato salad and fresh bread…

This gumbo will disappear before your very eyes…good old seafood gumbo…really works anytime of the year!

Back to Bonnie Bell’s Bistro!

14 Friday Oct 2011

Posted by in Bonnie Bell's Bistro Lafayette, Carolyn Wright Blog, restaurants in lafayette, louisiana

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I have been a fan of Bonnie Bell’s Bistro www.bonniebells.com, since they first opened over 10 years ago in the building which now serves as a home to The Saints Street Inn.  They are now located in Downtown Lafayette on Jefferson Street. I can remember during water aerobics at Lourdes Health Center (yes, I did water aerobics…actually loved it and really miss my “classmates” since being a dropout!) as we were going through our exercises, we would start talking about – food…that is when I first heard about the infamous Bonnie Bell’s Crab Cakes!  Paddling around on a noodle, in the pool, talking about crab cakes…yes, I do miss this class!

Now, I have to confess, it has been a while since my last visit to Bonnie Bell’s, but something drew me back this week for lunch – A little “deja vu” moment and I was there!  And boy, was I thrilled to return…

Started with an old favorite: Tri-Colored Chips With Avocado & Tomato Salsa…Lightly fried sun-dried tomato, cheesy jalapeno and herb garlic tortillas that have just the right amount of crunchiness without being hard or dry – to dip in the creamy, bright  and “not too hot” avacado & tomato salsa.  Love it every time!

As an appetizer, we just had to have crab cakes…This incredibly beautiful dish is called Bistro Crab Pearls! Small luscious bundles of joy – crab cakes perched on a little nest of fresh sautéed spinach…They first win you over with the inventive artistic presentation – but then when the flavors hit your palate with its rich creaminess and slight crunch when you bite into these little treasures, your knees get weak! The contrast between the sweet bechamel sauce in the crab cake and the savory sautéed spinach was divine…Sinply delicious!

This is what the inside of that precious little “pearl” looks like…

The Smoked Chile’ Fried Shrimp Sandwich was my choice for the entree’…Oh my gosh!  Lightly fried Jumbo Gulf Shrimp dressed with ripe avocado & tomato with crispy fresh shredded romaine lettuce, with a softly smoked chile’ mayo – all sitting beautifully on a perfectly toasted Italian Focaccia flatbread!  Well, it was to die for…

My dining pal opted for the Shrimp Flatbread Pizza…sounds simple, right? Nothing simple about this unique twist on “pizza”! The fresh flatbread is topped with melted provolone cheese and smoked Chile’ sauce, then huge grilled shrimp are stacked on top of robust creole tomatoes, roasted purple onions and  green peppers.  If that is not enough, this dish is presented on a beautiful rustic wooden board…fabulous!

Just look what came out of the kitchen:

Dessert?  I will blame this one on my 7 month pregnant dining buddy… (Although, I never can finish a meal without something sweet!)  Banana Foster’s Bread Pudding!

This is Bonnie Bell’s freshly made bread pudding with strips of ripe bananas running throughout each piece, then topped with a warm light rum cream sauce…If you love Bananas Foster, you will love this…

As we were being served, I kept asking to meet the “artist” in the kitchen…this was one of the most beautiful meals that I have had in a while.  Every dish was so well thought out, artistic and delicious! This is what I call “Food That Works”….Can’t wait to take another trip back to Bonnie Bell’s Bistro – or maybe I should re-think that Water Aerobics Class!

First Weekend in Fall and a Farmer’s Market

25 Sunday Sep 2011

Posted by in Farmer's Markets Lafayette, Hub City Farmer's Market Lafayette

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I love Farmer’s Markets!  It is so much fun to explore the local markets and see what is being grown, harvested, cooked and creatively displayed. This is what I found at  the Hub City Farmer’s Market on Heyman Blvd in Lafayette on Saturday…

Gotreaux’s (www.gofamilyfarms.com)  fresh farm eggs, green and yellow zucchini, baby (two toned) squash, small sweet watermelons, cantaloupe, tender baby okra, baby eggplants and my favorite, their lambchops!

Thibodough’s (www.thibodoughs.com) Cinnamon and raisin bread (my granddaughter claimed a loaf as soon as she saw it!), kalaches and spinach, sun-dried tomatoes and feta wrapped in a light and flakey puff pasty.

Beautiful fresh mixed flowers arranged creatively in mason jars (They also sell homemade juice popsicle that are fresh, bright and wonderful!);

Homemade peppermint soap from Acadian Rain, one of their newest soaps…smells like you just rubbed your hands through a garden of fresh mint!

And, of course, I couldn’t come home (for myself and my daughter) without  freshly roasted coffee beans from Supreme Beans Coffee Roasters!  She also sells freshly baked cookies and pastries that are always wonderful.

I particularly love the spicy homemade salsa sold by Linda Jo’s Salsa…great stuff!

Now, what in the world did I do with all of these fresh and wonderful treasures?   Having my granddaughter with me on Saturday morning, we immediately (in the car, driving home)  start nibbling on that soft, fresh, sweet cinnamon raisin bread and savory kalaches!  Then, as soon as we were home, cut into that incredibly sweet little watermelon and quickly devoured it, while a fresh pot of coffee was brewing (of course, with the fresh roasted beans!)

Since I was expecting overnight guests, the beautiful fresh flowers went into the guest bedroom!  Lamb Chops, right into the freezer for another day (and another post!)   Baby eggplants and squash will be grilled with supper tonight, zucchini will turn into a loaf of fresh, sweet and savory zucchini bread. (I have been hungry for this since my youngest daughter, who is in the Pastry Arts Program at Delgado in New Orleans, sent a picture to me of a loaf that she had made in class!) The cantaloupe went well with breakfast this morning, along with the fresh eggs.   And the soap went home with my granddaughter…precious!

Those tiny tender baby orka.. I had plans for those!  They brought back wonderful memories of what my mother used to do with the smallest of the okra that she would find when cooking a whole sack:

 

Wash and gently boil whole okra in lightly salted water until just tender (approximately 5 minutes after water comes back to a boil)

 

 

Slice 1 onion into bowl and sprinkle with 1 tsp salt and fresh ground pepper;

Add 1 cup of white vinegar

 

 

Drain okra and (while still hot) pour into bowl with onion and vinegar.

Stir and mix well.

 

 

 

Enjoy at room temperature or after chilled…great to eat alone as a snack, as a compliment to a salad or in a nice cold Bloody Mary!!

 

 

 

 

 

This is one of my favorite ways to start a Saturday (especially with one of my grandchildren in tow).  For me, this just works in so many ways…creating great lifelong memories with another generation! Well, it just doesn’t get much better than that…

The Saints Street Inn and “thoughtful” food…

22 Thursday Sep 2011

Posted by in Crabmeat, lafayette, la food blog, Louisiana food blog, restaurants in lafayette, louisiana, restaurants in south louisiana, The Saints Street Inn

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I have heard the expression that certain food was so “thoughtfully” prepared many times, on food shows, books and in discussions…but never quite understood (really understood) what that meant.  How in the world could food be “thoughtful”?  But, after 3 dining experiences at a new restaurant in town, The Saints Street Inn, I knew!  I finally knew what was meant by that term… I felt it in every dish that was served at our table (and let me tell you, we ate some food!).

I had been hearing about this new restaurant that opened in August, close by our house, right off of St. Mary Blvd across from Ole Tyme Grocery.  This little building has been there for years and years…last was the former site of Bonnie Bell’s Bistro, Gallaghers and numerous plate lunch cafes.   Of course, I had to try it out…So my husband and I ventured out for lunch one day to see what all of the hoopla was about…Then, I had to have my daughter and one of her best friends come with me to check it out…Finally, to make sure that we were all right about this place, I took my son (food guru) for his blessing on this great new find!  Everyone sang high praises for every dish ordered and, of course, we all had to try each other’s dishes…So here is what I loved…

When we first walked up onto the lovely covered front porch, that had plenty of tables set, (when the weather is nice, this would be a great place to enjoy it) and saw that they had a chalk board highlighting their “specials of the day”…Nice!  Walked in and was immediately seated.  Looking around, I liked what I saw…unpretentious, crisp and fresh renewal to an old place with a loads of history!  The waitresses were young and energetic with quite a busy crowd, on all 3 occasions!  You know, a large part of my dining experience is so much about the service and joy shown by the waiters and waitresses…so, yes, impressed so far! But when the food started coming, I was sold. And if ever there was thoughtful food…this was it…carefully plated, freshly assembled and you just knew that a lot of heart and soul went into the selection and preparation of every single ingredient, cup and plate presented to our precious table.  Here is what we have tried so far:

Watermelon and Cantelope Agua Fresca:  Covered my love of this in my last post! Will have a glass of this every time I visit…

Tomato Basil Soup (Soup of the day):  Sweet, yet tart enough to satisfy the longing for what a fabulous tomato basil soup should be.

Shrimp and Corn Stew ( Special of the Day):  What a delightful surprise, with a hint of roux blended into a tomato based shrimp stew!  The corn added just the right amount of crunch to the bowl and the seasoning had just the perfect amount of heat.  Loved it!

Ratatouille:  You know when all of the ingredients are fresh from the farmer’s market…you just know!  The combination of eggplant, bell peppers, onions, zucchini and yellow squash in the lovely fresh tomato sauce was spot on.  On another visit I opted for the Ratatouille sandwich with feta, homemade pesto on ciabatta…WOW!! That worked!

Stuffed Creole Tomato:  Huge fresh boiled shrimp in a very light remoulade sauce with fresh herbs…My husband wasn’t wanting to share this great dish, I promise!  I did get a little bit and yes, I understand!

Summer Crab Salad:  I saw this plate of “deliciousness” from across the room and had to ask, “what in the world is that beautiful thing”! Add their enormous boiled shrimp on top of the crab salad and THAT really works…They use a fresh creamy jalapeno and mint dressing that is so fresh and unique!

Saints Street Club:  Not just another club sandwich, I promise!  When my daughter said that it was the best club sandwich she ever had, I paid attention!  She is quite choosy about what she calls “favorites”, so I had to have a bite, of course.  She was right…They use perfect thin slices of roasted turkey, fresh avocado, sprouts, fresh ripe tomato, crispy bacon and she opted for fire jack cheese.  She will be back!

Caprese Salad Sandwich:  We weren’t quite sure about this, so we ordered it as an appetizer and had it cut into pieces…This might have been a favorite!  I have been thinking about it ever since…even made a home version of it!  It combines perfect thin slices of mozzarella cheese, ripe tomatoes and homemade pesto (that has just the right balance of olive oil, basil, garlic and pine nuts for a sandwich) on a fresh ciabatta roll…who would imagine?  I want more!

The Acadian:  Saints Streets Inn’s version of a sausage poboy, using andouille and adding fresh roasted peppers, grilled onions and…coleslaw!  The “guru” ate it all, licking his fingers along the way….I didn’t even get a bite!  And when I can’t get a bite, well, that should say it all…

House Cut Fries:  I like to think that I am a connoisseur of homemade french fries!Home fries.. takes me back to my mother and grandmother’s kitchens.  All I can say is that I know a good fry when I taste one and these were great!  Just the right amount of softness and crispiness to call my name…

Cold Watermelon Soup (Soup of the Day):  (with a topping of lump crabmeat…mmm) I love cold soups (I pretty much love all soups), so I had to try this creation!  And what a creation it was…expecting a pinkish red soup, I was quite surprised when I saw it… a bright beautiful yellow!  As I took a bite, I tasted a hint of lemongrass…a bright, delicious and creative addition to a very unique soup.  I absolutely loved it…and well, the lump crabmeat sprinkled on top…lagnappe!

Bread Pudding with Praline Sauce:  A wonderful firm bread pudding with what tasted like a deep and rich praline just melted on top of it…you know the kind of praline that your moma used to make…rich, sweet and buttery!  Melt in your mouth good.

 

This is what I call “thoughtful” food…first and maybe the only time I will use that term, but it fit!  And this fresh “farm to table” food really works,…really, really works!  I’ll be back, for sure!

Watermelon Agua Fresca and Fever!

19 Monday Sep 2011

Posted by in lafayette, la food blog, Louisiana food blog, The Saints Street Inn

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This is what I found myself serving my husband who was “a little under the weather” all weekend…not your typical bedside “get-well thirst quencher” and, yes, I served him in a beautiful antique crystal water goblet!  Anything for a sick husband.  We enjoyed this fresh “fruit juice of the day” so much, when we had lunch (not once, but twice), at another new restaurant… The Saints Street Inn – located not far from our house.  Isn’t that just perfect?  Another great new restaurant that uses locally grown fresh products…and close to where we live!  We were thrilled when it opened…

When we took our first sip, it immediately took us back to a time when we were on a beautiful warm beach in Belize and tasted this delicious drink for the first time.  We ordered it every day that we were there!  So, remembering this,  I figured that this would cool him off and make him feel better…Of course!  Agua Fresca is a Spanish term for “fresh water” and served all over Mexico (and Belize) from street vendors to upscale restaurants…Simple and delicious:

8 cups diced, peeled ripe watermelon

1 cup of water

2 teaspoons fresh lime juice

1 tablespoon sugar

1. Put Watermelon in Blender or food processor and puree.

2. Stain into tall pitcher.

3. Add water, lime juice and sugar.

4. Chill for at least 1 hour.  Serve it chilled or in a tall glass of crushed ice, topping    with a slice of lime and a bit of mint.

You can use any fresh fruit that is in season…try cantelope, strawberries or honeydew.  Did this work on making my husband feel better?  Not for long, but at least I put a smile on his face for a few minutes!!

Cochon on my mind, once more!

17 Saturday Sep 2011

Posted by in Chef Donald Link, cochon Lafayette, lafayette, la food blog, Louisiana food blog, restaurants in lafayette, louisiana, restaurants in south louisiana, River Ranch

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Since last Saturday night’s adventure to Cochon, I just couldn’t get this place off of my mind! Maybe it was all of those fabulous flavors that kept running through my head….or was it because everywhere I went people were talking about this new and interesting restaurant?  I think it was the memories of those wild popping flavors that persuaded me to call for a Friday lunch reservation.  I gathered three other food lovers (my husband, oldest daughter and co-worker/daughter’s best friend!) and went on down to see if it was really as good as I remembered Saturday Night.   Well, I am telling you now….if possible, it is even better!   And a big “hats off” to our waiters!  We had a team of two waiters that were incredible…charming, attentive and knowledgable.  That works every time!

We decided to share a variety from their “small plates” (or appetizers)…Don’t want to miss anything!

Fried Chicken Livers with Pepper Jelly Toast: My favorite.  I tasted and loved it Saturday night… repeated the incredible experience…consistent…Yes!

 

 

Wood-Fire Oyster Roast: I had missed this, but now I learned what all of the talk was about….Plump, briny oysters, lightly roasted under a real wood fire with an awesome aioli sauce that knocked our socks off!

Charred Spring Onion Hushpuppies & Pickled Chile Mayo:  Everyone loved this version of the traditional hushpuppy…

Smoked Boudin with pickled peppers:  Again, consistant with what was served on my previous visit….dissapeared from the platter quickly!  Fabulous!

Braised Pork Cheeks with Spoon Bread, Soybeans & Crushed Herbs:  If you are not familiar with “pork cheeks”, then just trust me on this one…melts in your mouth tender!  The most tender pork I have ever eaten.  Then to serve with spoon bread?  Crazy good!

As if we had not had enough, we went on to order Entrees….

Catfish Courtboullion:  My husband’s favorite…and he has had plenty of courtboullion experiences in his life!  Fresh, sweet, tender catfish swimming in a bowl of tomato based sauce with just a hint of roux.  We all had to try some, not only because it was so appealing, but because he kept going on and on about the delicious flavors…he was right!

Fried Alligator with Chili Garlic Aioli & Fresh Herbs:  My co-worker’s entree…she loved it!  The batter was perfectly seasoned and had just the right amount of crunchiness that coated the fresh, tender pieces of alligator.  She paired this a side order of creamy grits, that were indeed creamy! Perfect.

Chicken Salad on a Bed of Mixed Greens:  My daughter’s selection (one of the specials of the day)…Light, creamy and beautifully seasoned! She loved her dish.

 

 

Saved mine for last, because it was a “to die for dish”….

Rabbit & Dumplings:  This was so good, that I don’t know how I could possibly go back and not order it over and over.  Reminiscent of an old-time pot pie that someone’s grandmother might have made, using dumplings instead of pie dough!  The presentation was almost as beautiful as the flavors.  It appeared in a small rustic cast iron skillet, still bubbling from the oven.  But, when I slid my spoon in and had the first bite, my brain almost exploded!  Deep, rich flavors from the creamy stock with tender pieces of rabbit, carrots, potatoes and turnips embedded under plump savory dumplings!   Combining all of this into that small black skillet is genius!!!  I will dream of this dish….On a cold winter day?  This will be on my mind.

Dessert…who had room for dessert?  No one, but we pressed forward!  We had a plan..try it all!

Pineapple Upside Down Cake with Pineapple Sorbet… An individual small cake encrusted with caramelized pineapple sauce and a slice of pineapple. Wow!  But, when you add the light, bright flavors of the pineapple sorbet along with a bite of the cake?!  It was another highlight and favorite of mine…Loved it.

Great food working in our wonderful city of Lafayette, Louisiana… We are lucky folks!  Come to think of it, we have been eating pretty well for a long, long time.

Red Beans & Rice and Football

15 Thursday Sep 2011

Posted by in lafayette, la food blog, Louisiana food blog, Red Beans and Rice, south louisiana food

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My husband and I have been waiting all week long for the LSU game tonight…why?  Not only because we love football season….so we can cook something and have a little excitement in the house!  Robert (the great guy I married 26 years ago!) decided last weekend that on Thursday night, for the LSU game, he would cook Red Beans and Rice.  Bright and early Sunday morning, he went to Rouses and bought his Camelia Red Beans, Savoie’s Sausage and Tasso.  He came home, all fired up, with Thursday Night Football on his mind!

I can tell you that I don’t have the same reasons for loving football as my husband does….I am all about the commotion and cooking!  Football Season excites me because when there is a big game on, there is a feel in the air (and in my house) that signals a party somewhere! It means food, gatherings and cooking something long and slow.  Even if, God forbid, I find myself alone and there is a big game on, I will cook something!  Imagine that…I can have fun alone…cooking!  Sometimes, I don’t eat what I cook that night, but I sure enjoy myself.  But, it is sooo much more fun to cook and watch a game with another person or maybe a lot of people.  Maybe I don’t even sit down (I have this little TV in my kitchen) during the game….just stirring a pot and walking back and forth, talking to my husband will do.  To me, that is a great day or night!  Now, if you put me at a camp in Pecan Island, cooking, having cocktails, walking around with a fire blazing outside AND watching a big game…well that is all lagniappe!

Robert’s Red Beans and Rice…..(Serves around 10 fans!)

Ingredients:

1 lb. Camelia Dried Red Beans

3 lbs. Savoies Smoked Green Onion Sausage – cut into 1/2 inch rounds…then into 1/4 pieces

1 lb. Savoies Smoked Turkey Tasso – cut into small pieces

3 small onions-chopped

2 garlic cloves-chopped

1 large green bell pepper-chopped

6 dashes of tabasco

1 chicken bouillon cube

1 Tsp. Old Bay Seasoning!

Water:  enough to cover beans plus 2 inches.  Robert uses the water that he soaks the beans in plus whatever amount you need to get to your 2 inches…All approximate, depending on how thick you would like your sauce to be.

1)     Soak beans…most important step!  Cover them with cold water,  and soak(at least a couple of hours).  If you don’t, you will never get them tender!! Believe me, it has happened!

2)     Drain and reserve water

3)     Brown sausage and tasso

4)     Remove sausage and put on platter

5)     Sauté onions, bell pepper and garlic in drippings, until translucent

 

 

 

 

 

 

 

 

6)     Pour sautéed vegetables, drippings, red beans and water into a dutch oven or other heavy pot

7)     Add bouillon cube, tabasco and Old Bay Seasoning

 

 

 

 

 

 

 

 

8)     Bring to a boil, then lower to a simmer

9)     Cover and simmer for about 2-3 hours or until the beans are tender.  (if you want it to cook faster, then increase the flame to a low medium)

Serve over white rice, sit back and enjoy the game!!!!  When Robert makes food work, you better believe it’s good….

 

 

 

 

 

 

 

PS….The “Old Bay Seasoning” is a tip from one of the best cooks I have met lately…Ms. Rita, head cook, at St. Joseph’s Diner in Lafayette, Louisiana.  She said that she never cooks Red Beans and Sausage without it!  Try it, you’ll like it!