Posts tagged "creole"

B & B Inns: The Best Food You'll Ever Eat

Well, some of you Bed & Breakfast innkeepers missed a golden opportunity. I went to websites of inns best known for their food, but no entrees were even mentioned. How can it be that an award-winning inn for their breakfast doesn’t describe any breakfast? So I went to websites that proudly described their dishes. Here are a few of them.

The Buttonwood Inn is in a small New Hampshire town called North Conway, but nothing about their breakfast is small. They may begin with some Pumpkin-Walnut bread or Apricot-Orange scones, Maple Cinnamon rolls, Blueberry-Walnut Crumb Coffee Cake, or warm Fruit Crisp with granola, accompanied by cool, fresh fruit topped with raspberry sauce . That would be enough breakfast for me, but the chef is just getting warmed up. Next comes a savory dish like Mushroom-Sausage and Cheddar Cheese Strata, Scrambled Eggs with Goat Cheese and Chives and a side of roasted Red Bliss Rosemary potatoes. Then comes the sweet entrée: Baked French Toast Casserole with Pecan and Wild Maine Blueberry topping. Or Light Yeasted Belgian waffles under fresh blueberry sauce. Hail to Buttonwood.

Mission Oak Inn of Henry, Illinois offers some wonderful breakfast dishes like French Banana Crepes and fabulous Blueberry Pancakes, but it was their dinners that snapped me to attention. How about a Pizza of roasted chicken, onion, and cheese atop a dreamy creamy sun-dried tomato sauce? Or tender meat medallions served in a cream, brandy, maple and mustard reduction? Or grilled salmon on fresh greens with original sauce and topped by bacon, green onions, parmesan cheese, and walnuts? Or pork tenderloin marinated in apple cider, grilled, then smothered with homemade apple/peach chutney?

Then I happened to catch Jane of the Hawk Valley Retreat on the phone. When I asked about her most popular dishes, her voice became secretive and sultry and she led me lovingly down the list: German Baked Apple Pancakes, Baked Peach French Toast, pancakes with a brown sugar/strawberry compote, Green Onion and Spinach Cheese Quiche with hash brown crust, and Eggs Benedict with her own secret Hollandaise sauce recipe. The names of her entrees didn’t bowl me over. But as she described every detail, every ingredient and spice, I knew cooking isn’t just fun for her, it is a luscious adventure. There’s a difference. Jane is a master of simple baking.

Like many of these top inns, the chefs at the Bloomsbury Inn use only fresh local farm products. I never expected a South Carolina inn to be full of such scientifically talented people. But they’ve experimented with hundreds of dishes, and the creativity of their top picks boggles the imagination: hot apple soup, poached pears and baked peaches with toasted peanut butter rolls, creamed eggs in a puff pastry, baked cinnamon-raisin French toast, toasted bacon-pecan bread, homemade biscuits with chocolate gravy, peppered praline bacon, and their own version of Eggs Benedict: a delicate crème sauce over croissant, wilted spinach, peppered ham, avocado, and poached egg. Exquisite.

Sue of the Harbour Ridge Inn in Osage was not about to be outdone. She emailed me with her choices, and I appreciated the personal attention. Sue serves fruitinis in martini glasses with a white chocolate mousse base on which she slices banana. Then she pours in Chambord-soaked strawberries with a dollop of whipping cream and a mint leaf for garnish. She does the

Bloomsbury Inn one better by nesting her Cinnamon-Raisin French toast atop a whipping cream custard base accompanied by sausage loaf and delicate poached pears in red wine and orange juice. Another popular French toast starts with fresh grilled pineapple slices, country ham, sliced cheese. Add sourdough bread soaked in French toast batter, grilled and served with a strawberry-jalapeno pepper jam. She also makes egg casserole to order with choices of fresh stuff like roasted red peppers, leeks, mushrooms, sundried tomatoes, spinach, diced ham, cheeses and fresh basil and dill. I was impressed. Nice email.

The Judge Porter House in Natchitoches (where?), Louisiana it not to be missed. The first course at the judge’s might be peach or apple dumplings, bread pudding with warm maple sauce, Peach Crisp baked with a coconut-pecan topping, Apple Brown Betty topped with vanilla yogurt, pecans, and cinnamon, or Berry Puff Pastry stuffed with fresh berries, drizzled with raspberry sauce, and topped with whipped cream. The second course may include delicious pancakes, waffles or French toast, but I featured those things in other reviews so let me emphasize the egg dishes. One baked egg dish features eggs with savory mushrooms and crème Francais cradled in Black Forest ham crisps. Another favorite is Southwestern egg mixture baked in individual ramekins and topped with hearty salsa. Then there’s the Queen Anne Quiche, but the chef was very hush-hush about it. Guess you’ll have to visit the judge’s to check it out.

The two most attractive things Bed & Breakfasts offer are cozy, top rate lodging and the best breakfast ever. Check out these terrific inns.

Debra Fortosis

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Posted by admin - February 13, 2015 at 3:09 pm

Categories: Louisiana Cooking   Tags: , , , , , ,

New Orleans Louisiana Creole Cajun Zydeco Music. Blues & Jazz of Mardi Gras Fat Tuesday NOLA Saints

New Orleans (pronounced /nuːˈɔliənz, nuːˈɔlənz/ locally and often pronounced /nuːɔrˈliːnz/ in most other US dialects French: La Nouvelle-Orléans is a major United States port city and the largest city in Louisiana. New Orleans is the center of the Greater New Orleans metropolitan area, the largest metro area in the state.

New Orleans is located in southeastern Louisiana, straddling the Mississippi River. It is coextensive with Orleans Parish, meaning that the boundaries of the city and the parish are the same. It is bounded by the parishes of St. Tammany (north), St. Bernard (east), Plaquemines (south), and Jefferson (south and west). Lake Pontchartrain, part of which is included in the city limits, lies to the north, and Lake Borgne lies to the east.
The city is named after Philippe II, Duc d’Orléans, Regent of France, and is one of the oldest cities in the United States. It is well known for its multicultural and multilingual heritage, cuisine, architecture, music (particularly as the birthplace of jazz), and its annual Mardi Gras and other celebrations and festivals. The city is often referred to as the “most unique” city in America

La Nouvelle-Orléans (New Orleans) was founded May 7, 1718, by the French Mississippi Company, under the direction of Jean-Baptiste Le Moyne de Bienville on land inhabited by the Chitimacha. It was named for Philippe II, Duke of Orléans, who was Regent of France at the time; his title came from the French city of Orléans. The French colony was ceded to the Spanish Empire in the Treaty of Paris (1763) and remained under Spanish control until 1801, when it reverted to French control. Most of the surviving architecture of the Vieux Carré (French Quarter) dates from this Spanish period. Napoleon sold the territory to the United States in the Louisiana Purchase in 1803. The city grew rapidly with influxes of Americans, French, and Creole French. Major commodity crops of sugar and cotton were cultivated with slave labor on large plantations outside the city.

The Haitian Revolution of 1804 established the second republic in the Western Hemisphere and the first led by blacks. Haitian refugees both white and free people of color (affranchis) arrived in New Orleans, often bringing slaves with them. While Governor Claiborne and other officials wanted to keep out more free black men, French Creoles wanted to increase the French-speaking population. As more refugees were allowed in Louisiana, Haitian émigrés who had gone to Cuba also arrived. Nearly 90 percent of the new immigrants settled in New Orleans. The 1809 migration brought 2,731 whites; 3,102 free persons of African descent; and 3,226 enslaved refugees to the city, doubling its French-speaking population.

During the War of 1812, the British sent a force to conquer the city. The Americans decisively defeated the British troops, led by Sir Edward Pakenham, in the Battle of New Orleans on January 8, 1815.

As a principal port, New Orleans had the major role of any city during the antebellum era in the slave trade. Its port handled huge quantities of goods for export from the interior and import from other countries to be traded up the Mississippi River. The river was filled with steamboats, flatboats, and sailing ships. At the same time, it had the most prosperous community of free persons of color in the South, who were often educated and middle-class property owners.

The population of the city doubled in the 1830s, and by 1840 New Orleans had become the wealthiest and third-most populous city in the nation. It had the largest slave market. Two-thirds of the more than one million slaves brought to the Deep South arrived via the forced migration of the internal slave trade. The money generated by sales of slaves in the Upper South has been estimated at fifteen percent of the value of the staple crop economy. The slaves represented half a billion dollars in property, and an ancillary economy grew up around the trade in slaves – for transportation, housing and clothing, fees, etc., estimated at 13.5 percent of the price per person. All this amounted to tens of billions of dollars during the antebellum period, with New Orleans as a prime beneficiary.

The Union captured New Orleans early in the American Civil War, sparing the city the destruction suffered by many other cities of the American South.

Duration : 0:3:25

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Posted by admin - February 7, 2015 at 12:45 pm

Categories: Louisiana Music   Tags: , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , ,

Louisiana Creole Heritage Tribute

The Louisiana Creole Heritage Center in Natchitoches, Louisiana is asking for a small membership fee of 8 dollars a month to help them stay open. They are at high risk of closing due to budget cuts. Please spread the word!

Duration : 0:2:19

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Posted by admin - February 5, 2015 at 12:18 pm

Categories: Louisiana Culture   Tags: , , , , , ,

what is louisiana’s state nickname "pelican tate, or ,sports mans paridise.?


Louisiana Baton Rouge The Pelican State

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Posted by admin - January 22, 2015 at 5:18 am

Categories: Louisiana Sports   Tags: , , , , , , , , ,

What is your favorite kind of music?

If you have a link and would like to share it will be listened to and appreciated.near New Orleans where I live we have great jazz, blues, and Cajun(I am French Cajun) ,and Louisiana French music.

I like grunge rock…

http://www.youtube.com/watch?v=bGPqgJDYI6M

http://www.youtube.com/watch?v=KCgFYz7VX74

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Posted by admin - January 19, 2015 at 4:21 am

Categories: Louisiana Music   Tags: , , , , , , , , ,

Are Alligators still protected species in the US?

Jamie Oliver (famous British chef) is cooking Alligator in Louisiana – are they still protected in other parts of the US?

No, the American Alligator is now in the "least concern" category of animal conservation.

A combined effort by the United States Fish and Wildlife Service, state wildlife agencies in the South, and the creation of large, commercial alligator farms saved these unique animals. The Endangered Species Act outlawed alligator hunting, allowing the species to rebound in numbers in many areas where it had been depleted. As the alligator began to make a comeback, states established alligator population monitoring programs and used this information to ensure alligator numbers continued to increase. In 1987, the Fish and Wildlife Service pronounced the American alligator fully recovered and consequently removed the animal from the list of endangered species. The Fish and Wildlife Service still regulates the legal trade in alligator skins and products made from them.

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Posted by admin - December 26, 2014 at 7:38 pm

Categories: Louisiana Cooking   Tags: , , , , , ,

Why is Texas culture so much lamer than Louisiana culture?

Lousiana culture does seem much more diverse. There are many cajuns still living in a subsistence economy based on hunting, fishing, and gardening. The cajun and creole cuisine is rarely found elsewhere, at least not in high quality. The above-ground cemeteries adds a touch of mystique along with the voodoo history. Louisiana’s dark past as a slave-port and holding place for incoming slaves is a curious look at a gut-wrenching period of U.S. history. People from Lousiana seem to have learned a way to cook any part of any animal and make it a delicacy. Whether it’s soft-shell crabs, or sucking the head out of a crawdad, or turtle soup, they don’t miss much. The French, Carribean, and African influence on dialect and cuisine can’t be missed. The greatest Creole restaurants in the world are in New Orleans, IMHO. Commander’s Palace, Brennans, Arnauds, K-Paul’s, Antoine’s, just to name a few of my favorites. And Jackson Square with it’s Cafe du Monde’s beignets and chickory coffee are an interesting experience.

Texas was largely populated by Czechs, Poles, and Germans. They seemed to assimilate into a homogenized Texan culture much more completely. The main cultural interest in Texas now seems Hispanic. Tex-Mex food and BBQ seems to be the bulk of the Texan cuisine. The best steaks are still in Kansas City. I love visiting Texas to be sure. They are a proud and patriotic people. But their cutural heritage is not so rich and diverse as it is in Louisiana. Texas is wealthier, more modern, with more malls, high-rises, extravagant modern hotels, etc. While New Orleans has more boutique hotels with very attentive staff that take great pride in using your name at every encounter. Louisiana, on the other hand, even before Katrina, was a city largely forgotten when it comes to building standards, and remaining eyesores of buildings that plainly need serious structural improvements for safety and many half-demolished buidings.

Each state has its plusses and minuses, but Lousiana culture remains richer and more diverse in my opinion.

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Posted by admin - November 2, 2014 at 8:41 pm

Categories: Louisiana Culture   Tags: , , , , , , , , , , , , , ,

How long would it take a freighter or cargo ship to travel from New Orleans, Louisiana to Venice, Italy?

I am a fiction writer and my ususal research sources have failed me on this occasion. I’m just looking for a ballpark estimate from New Orleans to Venice with maybe one refueling stop if necessary.

It depends entirely on how fast the ship can travel. A ship that travels at 20 knots covers about 500 miles per day, and would make it from New Orleans to Venice in about 14 days. A ship moving at 10 knots would take twice the time. And so on.

Note that a realistic "refueling stop" would be the port of Algeciras, in southern Spain. That would be about 9 days out from New Orleans at 20 knots. When passenger liners traveled between the Med and NY they would stop at Algeciras before starting the trans-Atlantic "speed run".

Remember that it takes a ship 8 to 12 hours to travel from New Orleans to the mouth of the Mississippi. A "pilot" is required for that trip: http://www.crescentpilots.com/

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Posted by admin - August 29, 2014 at 8:02 pm

Categories: Louisiana Travel   Tags: , , , , , ,

Where in louisiana do they sale cooked alligator meat ?


Places like by Bayou Areas. Little stores. In Grand Isle, Carrenco, And In Baton Rouge..

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Posted by admin - August 26, 2014 at 5:46 pm

Categories: Louisiana Cooking   Tags: , , , , , , , , ,

What is the name of the kind of music that’s cajun, bayou and from Louisiana?


Zydeco

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Posted by admin - August 6, 2014 at 9:08 am

Categories: Louisiana Music   Tags: , , , , , ,

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