&Follow SJoin OnSugar
big, easy bites

rudy at galatoire's: a meditation on salad

Email |
|
By foodorleans · September 14, 2011 · 0 Comments · 129 Views

This gorgeous woman is my great-aunt Valentina Wilkinson Sanford Duckworth--or as we like to call her, Aunt Rudy.  She's 99 and a half, and has spent most of her life in New Orleans.  She's pictured here with her boyfriend Joe Minacapelli of Slidell.  My grandmother, Frances, was Rudy's youngest sister; they had another sister, Florence, who passed away a number of years ago. Rudy is the oldest and the last surviving, and she recently moved back to the New Orleans area after a long stint in Cleveland, Oklahoma, where she moved to open a needlework business with Frances.

The needlework business was sort of a "retirement project" for the sisters, and they did well with it for about 10 years, but I don't mean to imply that once Rudy left New Orleans for a small town in Oklahoma, her life somehow quieted down. In fact, once she joined up with Frances, Rudy started to travel the world. My grandmother had taught foreign languages in high school, and had become the kind of French teacher who took a group of seniors to Europe each summer. She'd caught an insatiable travel bug, and when the needlework store started taking off, she and Rudy booked passage to Europe, Scandinavia, the U.S.S.R. (it still was, then), China, Australia, Israel, and places in between, with the dual itineraries of heavy-duty sightseeing and textile purchasing.  But let me not forget eating--they loved to try the local specialties, no matter how unusual. So when Rudy talks about restaurants, she's speaking with a wealth of experience, from cooking during the Depression to 13-course meals in Moscow--but you can tell that her favorite memories are from times she had in the grand restaurants of New Orleans.

continue reading...

heavenly feasts in a holy city

Email |
|
By foodorleans · June 21, 2010 · 0 Comments · 54 Views

I've had dozens of cherishable moments living in New Orleans.  They happen all the time...how can they not in a place where a parade or a song can spring up at any time, for any reason at all?  This summer is a precious and tense time, because we're losing animals, coastline, food, and traditions.  We're celebrating everything and keeping one eye on the weather channel.

The past few weeks have been filled with marvels for me.  Truly, it's way too hot to do anything outside or even go anywhere, but we keep doing and going, and we keep getting rewarded for it.  For instance, the New Orleans Oyster Festival, which was held June 5-6 in the French Quarter.  We went on Sunday afternoon, after the rain cooled the air down.  And it was actually pleasant--so pleasant that we decided to find something fun to do in the Quarter after the festival shut down at 6:00 p.m.  More on that in a minute.  First, the food:

Turtle soup from the Court of Two Sisters.  Turtle soup is delicious.  I know it sounds bizarre to some folks, but trust me--it tastes like really really rich chili.

continue reading...

my green heaven

Email |
|
By foodorleans · May 16, 2010 · 4 Comments · 61 Views

Creole tomatoes are in their green state these days, which is fine with me.  For one thing, I know that the ripe red creoles are just weeks away; for another, I love fried green tomatoes.  Love them.

The use of green tomatoes on a BLT has been a bit of a lunch trend in the city--La Petite Grocery offered a BLT with green tomato jam last spring, for instance, which was outstanding.  The tarter, "greener" flavor of a green tomato plays well with smoky bacon, and just feels like spring, to me.  At last week's Saturday market, Paul found baby green creole tomatoes, about the size of limes.  They were so cute, and their slices so perfectly round, that they just seemed to be crying out for the starring role in a BLT.  So that's what we had--cocktail-sized fried-green-tomato BLTs.  Hooray!

where y'everything: a list of places to eat and more in new orleans

Email |
|
By foodorleans · April 1, 2010 · 0 Comments · 646 Views

We're offering this list of eateries--plus a few bars, attractions, and oddities--for our guests and guests unknown to get ideas about where to spend their time and money. Only places we have visited and actually recommend are on the list. Of course, the list is ever-growing, as we continue to explore new spots every week.

If you'd like to suggest places that aren't here yet, feel free to leave a comment, and we'll add it to the list if we agree. Happy exploring...

Updated on October 5 & 23, 2011--Removed from list: Ignatius Eatery (love the name, but the food hasn't been cutting it lately). Added to list: Coquette, Creole Creamery, The Company Burger. Food Orleans' stories linked in brackets.

French Quarter
Eats
  • Central Grocery (home of the muffaletta; mostly takeaway)
  • Coop's Place (best restaurant jambalaya, hands down)
  • Felix's (great oysters, turtle soup, sweet potato fries) [my visit]
  • Antoine's (high-priced, long-established classic French; recommended if you can budget it)
  • Port of Call (great big steak-like burgers, steaks, baked potatoes (no french fries here), big sweet drinks; there's usually a line out the door, but it's worth it; vegetarians beware)
  • Galatoire's (legendary spot for Creole cuisine, festive dining rooms, excellent service, no reservations accepted. Take aunt Rudy's advice and get the green salad with garlic) [my visit]

continue reading...

hot child in the city

Email |
|
By foodorleans · July 2, 2009 · 0 Comments · 19 Views

Believe me when I tell you that a couple of weeks ago, when I was dead-set on filling out a nice, long post with photos of the Creole Tomato/Louisiana Seafood/Cajun-Zydeco festival throwdown, I had no idea that it would be so hot down in the French Quarter.

It was too hot to take photos. Seriously, the camera kept slipping out of my hands.

I managed a few, though:

I love these little guys. I ate them.

Cajun fish taco. I asked for a small portion of slaw so I could really taste the fish. It's a lightly fried tilapia filet, dusted with just a bit of Cajun seasoning (like a mixture of cayenne, garlic powder, thyme, salt, pepper). Really nice and simple-tasting, a good thing to eat in the heat.

Shrimp-and-crab-stuffed Creole tomato. This was the perfect dish to "marry" the two food festivals together. Creole tomatoes are the jewels of the summer season here in Louisiana--people talk about them all year, either how much they miss them or how much they love them. They don't really look different from regular tomatoes, to me, but the taste is something special. Denser, sunnier, redder. I devoured every last seed of this tomato.

We had some other yummies--crawfish sausage, hurricane sno balls--but they didn't make it to the photo stage. If you can stand the heat, this festival trio, known as the "Vieux To Do," is really something. Tons of food, great vendors, fun music. This year it was held the weekend of June 13-14, so I'd assume next year it will be sometime close to that.

virgin no longer: a seafood love story

Email |
|
By foodorleans · October 10, 2008 · 0 Comments · 47 Views

I'm an Oklahoma girl, born and raised, so it should be understandable that I never had much occasion to sample raw oysters. There is a popular oyster bar, P&J Oyster Co., in Tulsa's Brookside (near my stomping grounds), which my dad visited occasionally, but when the family went, I only ordered fried shrimp. I should admit here that I was fifteen or sixteen before I could even abide the texture of shrimp.

But after a few years of eating shrimp, I palated scallops, then lobster, then clam strips. Then I tasted my first fried clams "with bellies"--the whole animal--at Cape Cod. After those, I was hooked on all the secret, dark wonders of the fruits of the sea.

I became a sort of sushi wunderkind. I craved mussels, relished snails, and devoured squid. And now, I can slosh oysters down with all of you. Order up.
My de-flowering experience took place at Felix's Oyster Bar in the French Quarter--romantically, also the place where my Paul had his first raw oysters (though he was ten years old--what a pro!). The oysters were so juicy, cold, and fresh; they tasted like the sun-drenched air above the seawater. That's the best way I can think of to describe it.

I'm still quite a fan of all the different cooked-oyster treats I get to sample here in New Orleans. At Felix's, I had my first serving of Oysters Rockefeller, with their casserole-like spinach topping, and Oysters Bienville (left side of plate), which has a rich, custardy sauce. Serious yummers. (Check out John Folse's Bienville recipe here: http://www.jfolse.com/recipes/seafood/oyster06.htm)
What also happened: turtle soup. Gosh.
Note: I'd like to ladle on some advice to all you raw oyster-eaters trying to convince non raw oyster-eaters to try them. Don't say anything about texture. If you can eat steak, you can eat an oyster. I was shy for way too long due to texture comments. That's all.


Follow Me on Pinterest

http://www.buttonshut.com

http://www.buttonshut.com

archive

Tags

Submit a favorite recipe to Tasty Kitchen