One of the reasons I love food is the stories meals can tell. A dish can bring to mind a tale of childhood comfort, budding romance, or a holiday gathering. Tasting the foods of other cultures can give you a glimpse into their lives and loves. Taking those flavors and bringing them into your home makes the world a little smaller, bringing us all closer … Continue reading Curry Braised Fish
The cast iron skillet may be the most iconic cooking vessel in the American kitchen, with some pieces passed from generation to generation. In fact, my Memaw has her grandmother’s cast iron skillets, and I have already staked a claim on those. I love the cast iron pots and pans I have and rarely cook a meal without at least one on the stove. What … Continue reading Cast Iron, A Cook’s Best Friend
Some nights just call for a simple dinner. While braising is not the fastest cooking technique, there are few simpler that produce the same amazing results. While most braising is done in the oven, many dishes turn out great braising on the stove top with a low simmer. After a long day (or hot day like we get so much of in south Louisiana), you … Continue reading Cinnamon & Saffron Braised Sausages
No matter what else you want to say about Louisiana, it has some of the best food in the country. In recent years, Baton Rouge has enjoyed an exponential rise in the availability of fine and craft foods thanks to the hard work of so many talented culinary professionals. If you have been paying attention to BR’s food scene, you have probably already heard of … Continue reading The BouillaBabes at Mid City Makers Market
Anyone who knows me knows that I detest the oppressive heat of the seemingly interminable Southern summers. My favorite time of year is the short period between the heat of the summer and damp cold of winter. Few fruits invoke my favorite time of year like the apple, with its sweet crispness and culinary versatility. For years, my Memaw has praised the pairing of apples … Continue reading Apple Braised Bacon Wrapped Pork Loin
With a name like Amazing Braising, you probably figured that I love the results from slowly cooking meat in a heavy pot. My favorite way to braise my meats is to give them a quick sear on the outside in my enameled cast iron Dutch Oven or Braiser, then pop into a low-heat oven for a few hours. You can check out some of my … Continue reading You’re Making Me Crazing!