by Scott W. Clemens | Nov 5, 2007 | Food, Food blog, Recipes
From Brennan’s restaurant in New Orleans (6-8 servings) 2 c. (about 48) shucked oysters 2 quarts cold water 3⁄4 c. (11⁄2 sticks) of butter 3⁄4 c. chopped celery 1⁄2 c. all-purpose flour 1/3 c. Herbsaint or Pernod 8 oz. fresh spinach leaves, washed, stemmed, and...
by Scott W. Clemens | Nov 5, 2007 | Recipes
from Brennan’s restaurant in New Orleans Ingredients: 2 tablespoons butter 8 slices Canadian bacon (or ham) 8 Holland rusks 2 cups Marchand de Vin sauce (recipe below) 8 poached eggs (recipe below) 2 cups Hollandaise sauce (recipe below) Method: Melt butter in a...
by Scott W. Clemens | Nov 5, 2007 | Food blog, Recipes
Ingredients: 1 pound lump crabmeat, picked over to remove any shell and cartilage* 1/2 cup scallions, finely chopped 1/2 cup green bell pepper, finely chopped 1/4 cup chopped pimentos 1 egg yolk 1 teaspoon dry mustard 4...
by Scott W. Clemens | Nov 5, 2007 | Food, Food blog, Recipes
From Brennan’s in New Orleans photos ©2008 Scott W. Clemens In the 1950’s, New Orleans was the major port of entry for bananas shipped from Central and South America. Owen Edward Brennan challenged his talented chef, Paul Blangé, to include bananas in a...
by Scott W. Clemens | Nov 5, 2007 | Food, Food blog, Recipes
From St. Landry Parish, Louisiana Ingredients: 1 (4-6 lb.) hen, cut into pieces Tony Chachere’s Original Creole Seasoning 4 T. oil 1 lb. smoked sausage, sliced 1 stick margarine 4 T. flour 1 large onion, chopped 2 stalks celery, chopped 1 bell pepper, chopped 4 cloves...
by Lucy Gordan | Nov 3, 2007 | Food, Food blog
President of OLDWAYS, the Food Issues Think Tank text © 2007 Boston, November 6, 2007 After graduating from Harvard, Dun Gifford served three years in the US Navy before going to Washington D.C. There he worked in the US Department of Housing and Urban Development, as...
by Lucy Gordan | May 3, 2007 | Food, Food blog
text © 2007 Photos by Chris Warde-Jones Naples, May 1, 2007 Think Italian cuisine and three dishes immediately come to mind: spaghetti, tomato, and pizza, yet none of them originated in Italy. Although pizza was almost certainly born more than 3,000 years ago in...
by Lucy Gordan | Mar 3, 2007 | Food, Food blog
Milan, March 7, 2007 Pietro Leemann was born in Lucerne, Switzerland, during the summer of 1961. At the beginning of the 1980s, at the height of the nouvelle cuisine rage, he began his career as a chef studying with Angelo Conti Rossini, Fredy Giradet, and Gualtiero...
by Lucy Gordan | Mar 3, 2007 | Food, Food blog
text ©2007 Vienna, March 29, 2007 Like the Hassler in Rome, the Sacher Hotel in Vienna is one of the few top hotels worldwide to have always been family-run. The Sacher is also unusual in another way. While most great hotels became famous for their hospitality first...
by Lucy Gordan | Dec 3, 2006 | Food, Food blog
New York/Vipore December 4, 2006 Tuscan Chef Cesare Casella is a Renaissance man of Italian gastronomy. The author of three books: Diary of a Tuscan Chef, Italian Cooking for Dummies, and True Tuscan, the most important breeder in the United States of chianine and a...
by Lucy Gordan | Oct 20, 2006 | Food, Food blog
The Towers of Parma Roma, October 3, 2006 The term “prosciutto” explains in one word the production process of this world-famous type of Italian cured ham. It derives from the Latin perexuctus which translates “deprived of all liquid.”...
by Lucy Gordan | Sep 10, 2006 | Food, Food blog
Text and photos by Lucy Gordan To write an article about Guangzhou and Cantonese gastronomy for a e-zine published in California and in the Bay-area no less may seem like carrying coals to Newcastle, but even some Epicurean Travelers may be going to China for the...
