The Sazerac: the official cocktail of New Orleans

I am back from holiday but I have gotten into the swing blogging yet. The vacation to New Orleans was fabulous but I did come back with a nasty cold too. I promise I will have pics soon and tell you all about it.

I did find the energy however to recreate a fabulous cocktail we enjoyed while there. One thing NOLA is know for, besides food and beads, it’s cocktails. From industrial daiquiri machines to a Vieux-Carré or a Hurricane, there is a drink that will fit your bill. The number one cocktail my friend and I wanted to try was the Sazerac, which just so happened to be proclaimed New Orleans’ official cocktail in 2008.

Sazerac 1

Click to CONTINUE READING… →

The Liver Experiment Week 10: Liver on Polenta with a Ginger-Onion Confit

I am amazed to write this next sentence. Here we are at the 10th installment, the last recipe, of The Liver Experiment where I have tried to acquire a taste for liver. Over a 10 week period I have cooked, consumed and posted my experience once a week about trying to appreciate my food nemesis. I will have one final round-up post next week and I will dwelve more into what is was like, my challenges, victories and final thoughts. Today we stick with just the last recipe.

I had the hardest time settling on this last dish. I felt my online search for good liver recipes had been exhausted. I wanted this last post to be memorable but was loosing hope. Then I found THE recipe. I present you with a Liver on Polenta with a Ginger-Onion Confit, a masterpiece!

Liver on Polenta with a Ginger-Onion Confit 1

Click to CONTINUE READING… →

Where y’at from New Orleans

“Where y’at” is what I would say to you today if we crossed paths on the street. This expression means “How are you?” in the Big Easy. That is right, I am on a well deserved little getaway in New Orleans as we speak.

A friend and I are here for a week to visit another dear friend who recently moved here for a job. We will feast and drink, seek out alligators in the bayous, stroll through plantations, practice voodoo ceremonies and dance to Zydeco music in Acadia while eating some boudin.

And we will gain many pounds even if we walk all day. Boiled crawfish, gumbo, jambalaya, bananas foster, muffalettas, oysters, snowballs, beignets, pralines, king cake, alligator, turtle soup (finally), okra and po’ boys are just a sampling of the local specialties we are planning on devouring.

And yes, there will be at least one post minimum showcasing my week of gluttony. “Awrite, den”.

French Quarter NOLA

The Liver Experiment Week 9: Beef and Liver Chili

Can you believe we are already at the 9th installment of The Liver Experiment where I will try to acquire a taste for liver? Over a 10 week period I will cook, consume and post my experience once a week about trying to appreciate my food nemesis. I hope my experiment will inspire you to try the same with your own personal food nemesis. And even if you are determined to hate liver for life I hope you will follow along throughout the whole series.

I had leftover beef liver from the Austrian Liver Dumplings on week 3. If you have been reading the series you will know that the dumplings were a disaster as beef liver is very strong in taste and I just could not eat them. But surely a Beef and Liver Chili would be a great way to use what I have left by smothering it in spices and tomatoes, right?

Beef and Liver Chili

Click to CONTINUE READING… →

Muhallabieh (Milk Pudding)

Are you looking for an exotic and light (on the calories) dessert that takes very little time to prepare? A favorite of mine is called Muhallabieh. It is a rose water flavored milk pudding which is quickly thickened with cornstarch. This is a very traditional Lebanese dessert but you will find it all over the Middle East; particularly in Syria, Jordan, Israel, Palestine and Egypt.

Muhallabieh 1

Click to CONTINUE READING… →