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 Scott W. Clemens | Nov 10, 2002 | Food, Food blog, Recipes
photos by Scott W. Clemens One wonderful sponge cake opens the way to a splendid possibility of desserts and composed cakes. That is why it is a building block for a terrific amount of dessert making at my house. But the cake is also lovely enough, in purity, to...
