New Posts  All Forums:Forum Nav:

NOLA!

post #1 of 25
Thread Starter 
Brigtsen's, Bayona and Galatoires!
A Trifecta!
First night was Bayona. Great duck served outside in a very nice courtyard. Excellent food and great, unhurried service. It was nice to see Chef Spicer in the dining room, in her whites, talking with guests. What a concept! A chef actually in residence in her restaurant!

Night Two was Galatoire's. Shrimp remoulade, crawfish etouffee, bread pudding and cafe brulot (complete with tableside prep show). I love that room. My sources tell me that this is one of the few Name restaurants in New Orleans that locals still patronize.

Night Three = Brigtsen's in the Uptown/Riverbend area. Great funky little rooms in what looks to have been a private home. Rabbit and sausage gumbo, paneed rabbit (tastes like chicken :-)) Service was a little iffy, we waited a while for our menus and stared at our finished plates for a bit too long, but the food was great!

By Night Four I couldn't stand the thought of another linen table cloth so we ate oysters and boiled shrimp at some noname place on Burbon Street (The Acme Oyster Bar was closed for Mother's Day). Sat in a table along the street and watched the freak show stroll by. What a hoot!

And because I am concerned about my weight and overall health, I only had Cafe and Beignets for breakfast twice at Cafe du Monde! They had to put me back on the plane with a forklift :-)
Kyle
"At weddings, my Aunts would poke me in the ribs and cackle "You're next!". They stopped when I started doing the same to them at funerals." D. Barry
Reply
"At weddings, my Aunts would poke me in the ribs and cackle "You're next!". They stopped when I started doing the same to them at funerals." D. Barry
Reply
post #2 of 25
Dear KyleW,

I hope you won't end-up hating me for this, I just can't resist sharing this with you.

-----------

Morning Call in Metaire, New Orleans, has been serving café au lait with beignets since 1870, when the establishment had curbside service and was located in the French market. In the 1970s, Morning Call moved to Metaire, also known as Fat City. It is still run by the same family and offers the same simple menu and almost-unchanged prices ($1.10 for coffee and beignets).

Morning Call's method of preparing café au lait—French for "coffee with milk"—also remains unchanged. The traditional French-drip method is used with a custom blend of chicory and dark roast. The ground chicory root is added to the coffee beans before brewing, giving the coffee a heavier body and heightening its flavor with a slightly bitter, nutty taste. Two parts whole milk is boiled, then added to one part coffee for the New Orleans standard café au lait.

Served with the coffee are beignets, traditional New Orleans deep-fried pastries, which are served hot with a generous dusting of confectioners' sugar. The word "beignet" comes from the French word for "fritter" and is also known as the doughnut of the South. At Morning Call, the dough is typically made in batches, using twenty-five pounds of flour and a bit of the beignet from the previous batch as a "starter." The recipe below has been adapted for home use by replacing yeast with self-rising flour.

RECIPE

MORNING CALL BEIGNETS
Makes 1 dozen or (½ dozen)

3 (1½) cups self-rising flour
2 (1) teaspoons sugar
½ (¼) teaspoon salt
¼ (1/8) teaspoon baking soda
1 (½) cup whole milk
½ (¼) cup buttermilk
Cottonseed oil, for frying (Grapeseed oil is fine if you can't find cottonseed oil)
Confectioners' sugar, for serving

1. In a large bowl, combine the flour, sugar, salt, and baking soda. Add milk and buttermilk, and combine thoroughly; do not overmix. A firm dough is desired (additional flour may be added if necessary). Set aside to rise, about 15 minutes.

2. Transfer dough to a lightly floured board; roll to approximately 1/8 inch thick. Using a sharp knife or pastry wheel, cut into 3-inch squares.

3. Heat oil in a large heavy-bottomed pot over medium heat until a deep-frying thermometer registers 375°. Add the squares to the hot oil, turning over once until golden brown, 2 to 3 minutes. Using a slotted spoon, remove the beignets to a plate lined with paper towels to drain. Sprinkle with confectioners' sugar, and serve immediately.

In moderation, I guess it's okay!


:p :p

[ May 18, 2001: Message edited by: pooh ]
I cook'n bake with passion...
Reply
I cook'n bake with passion...
Reply
post #3 of 25
Thread Starter 
Yeah you right! Dey make some good coffee over by Meh-tree! I guaraantee!

As a tourist in the truest sense of the word, I felt duty bound to patronize Cafe du Monde (besides, it was within walking distance of my hotel :))

Moderation is for Sissies! I'm going for the 25 lbs. recipe!
"At weddings, my Aunts would poke me in the ribs and cackle "You're next!". They stopped when I started doing the same to them at funerals." D. Barry
Reply
"At weddings, my Aunts would poke me in the ribs and cackle "You're next!". They stopped when I started doing the same to them at funerals." D. Barry
Reply
post #4 of 25
LOL!

If you try it, KyleW, please let me know how it turns out.

:rolleyes:
K

«Money talks. Chocolate sings. Beautifully.»
«Just Give Me Chocolate and Nobody Gets Hurt.»
«Coffee, Chocolate, Men ... Some things are just better rich.»
Reply
K

«Money talks. Chocolate sings. Beautifully.»
«Just Give Me Chocolate and Nobody Gets Hurt.»
«Coffee, Chocolate, Men ... Some things are just better rich.»
Reply
post #5 of 25
I was in NOLA about a week before Mardi Gras and never again will I go around that time. It was too hard to get around and I didn't get to eat everywhere I wanted such as the above mentioned restaurants. I was also with people who aren't really that into food.

Did the Cafe Du Monde beignet thing. Was good but the main location by the French Market smelled so terrible. Horsey smell and after effects of too much alcohol.

A great place I did go too was Uglesich's. I know that they've been getting almost too much hype, but the food is excellent and relatively inexpensive. The location was another thing! I almost got hit by a piece of roofing that blew off one of the neighbouring dilapitated houses! :eek:

Next time I go to NOLA... all I'm going to do is eat!!!!
post #6 of 25
Thread Starter 
I took a cajun cooking class last night with Patrick Mould. He runs a cooking school in St. Martinville, LA. We were talking about restaurnts and he said that Uglesich's was where all the chef's went to eat. He also said it was on the sketchy end of the Warehouse District and that you need to go at off hours cuz the place gets a little nutz :)
We amde a mean crawfish pie in calss :)
"At weddings, my Aunts would poke me in the ribs and cackle "You're next!". They stopped when I started doing the same to them at funerals." D. Barry
Reply
"At weddings, my Aunts would poke me in the ribs and cackle "You're next!". They stopped when I started doing the same to them at funerals." D. Barry
Reply
post #7 of 25
Thread Starter 
I took a cajun cooking class last night with Patrick Mould. He runs a cooking school in St. Martinville, LA. We were talking about restaurnts and he said that Uglesich's was where all the chef's went to eat. He also said it was on the sketchy end of the Warehouse District and that you need to go at off hours cuz the place gets a little nutz :)
We made a mean crawfish pie in class :)

[ May 23, 2001: Message edited by: KyleW ]
"At weddings, my Aunts would poke me in the ribs and cackle "You're next!". They stopped when I started doing the same to them at funerals." D. Barry
Reply
"At weddings, my Aunts would poke me in the ribs and cackle "You're next!". They stopped when I started doing the same to them at funerals." D. Barry
Reply
post #8 of 25
You went to some good ones!!!I bet it was beautiful and probably getting pretty warm.
May in New Orleans.sigh.
Beignets, cafe du monde (I still drink coffee and chickory often) and hours of conversations on life...still one of my all time favorite places...just down from Central and Progress grocery (home of muffalotta)....
cooking with all your senses.....
Reply
cooking with all your senses.....
Reply
post #9 of 25
Thread Starter 
The weather was great. I think I don't darer go any later in the year as heat and humidity are not my friends (saw a great hat in a Junque store down there "It ain't the heat, it's the stupidity"). We did have muffalettas @Central Grocery for lunch one day. Also had a fried oyster Po Boy @ Johnny's. :)
"At weddings, my Aunts would poke me in the ribs and cackle "You're next!". They stopped when I started doing the same to them at funerals." D. Barry
Reply
"At weddings, my Aunts would poke me in the ribs and cackle "You're next!". They stopped when I started doing the same to them at funerals." D. Barry
Reply
post #10 of 25
Hmmmm....New Orleans was not on my agenda for a while, but just reading your post moves it up another couple notches.
I wanna get to DC to see my grandmother, and the Dupont market.
Gotta do the Green market in NYC and visit with you NEasteners.
cooking with all your senses.....
Reply
cooking with all your senses.....
Reply
post #11 of 25
I'd love to show you around NY, shroom...just say the word.
post #12 of 25
Hey you two!!!

Can I tag along? :D ;)
cc
Baruch ben Rueven / Chanaבראד, ילד של ריימונד והאלאן
Reply
Baruch ben Rueven / Chanaבראד, ילד של ריימונד והאלאן
Reply
post #13 of 25
Thread Starter 
I think NYC is big enough for both of you :)

PS I just made me a nice big pot of andouille and chicken file gumbo! Anyone hungry?

[ May 27, 2001: Message edited by: KyleW ]
"At weddings, my Aunts would poke me in the ribs and cackle "You're next!". They stopped when I started doing the same to them at funerals." D. Barry
Reply
"At weddings, my Aunts would poke me in the ribs and cackle "You're next!". They stopped when I started doing the same to them at funerals." D. Barry
Reply
post #14 of 25
Kyle do you put fil in your chicken and sausage gumbo instead of rue? I tried to get soft shells this past weekend (supposed to be an incredible year for them) but the restaurants were out.....bummer.....
Nothing like soft shell with lump crab and brown butter, parsley....hit of lemon and a huge smile.
cooking with all your senses.....
Reply
cooking with all your senses.....
Reply
post #15 of 25
Yep the more the merrier....but I have to warn you, when I hit NYC I move...Gracies, Zabar,Several pastry shops, 2nd street, etc...there's this incredible store on 24th that is the best hands down....Garden of Eatin....wonderful. Not as many chocolate places in NYC as there used to be anyone know whatever happened to KRONS? They even had an outlet in New Orleans at Uptown Square. Map in hand, market bags and credit card at the ready...there is one bakery in Brooklyn I've wanted to visit for several years now. I had some shipped down for a David Ruggerio book signing. Incredible!!! Olive pits in the oven fire that the textured bread cooked in...now this is bread.
cooking with all your senses.....
Reply
cooking with all your senses.....
Reply
post #16 of 25
You know NY better than I thought. Maybe YOU can show US around :p.

I was hoping you'd join in, cape!

Now that we're totally off topic...
post #17 of 25
Thread Starter 
'shroomgirl - I use both. By the time the rue is cooked to the proper darkness it does not have a lot of thickening power. The last thing I do, after the gumbo has finished simmering and has been removed from the heat, is stir in somewhere between a tsp and a tbs of file. Some like to use okra to thicken but I have the file on the shelf and am a path of least resitance person.

I agree with momoreg. It sounds like you have a greater working knowledge of food in Gotham City than I do and I live here! :eek:

One thing is for sure, the culinary landscape is ever changing. You will never be finished exploring!
"At weddings, my Aunts would poke me in the ribs and cackle "You're next!". They stopped when I started doing the same to them at funerals." D. Barry
Reply
"At weddings, my Aunts would poke me in the ribs and cackle "You're next!". They stopped when I started doing the same to them at funerals." D. Barry
Reply
post #18 of 25
What's the topic again?

:confused:
K

«Money talks. Chocolate sings. Beautifully.»
«Just Give Me Chocolate and Nobody Gets Hurt.»
«Coffee, Chocolate, Men ... Some things are just better rich.»
Reply
K

«Money talks. Chocolate sings. Beautifully.»
«Just Give Me Chocolate and Nobody Gets Hurt.»
«Coffee, Chocolate, Men ... Some things are just better rich.»
Reply
post #19 of 25
Um that would be New Orleans....I can remember reading Gourmet at 12 years old, yearning to discover the majic that the writers discribed. The coffee Pot next to oh poop, what is the name of the hurricane bar... anyway this restaurant had an incredible breakfast with callas (rice balls) and had a buttermilk salad dressing PRE Ranch...Commander's Palace is a dream, I must have eaten there when Emerile and Paul were cooking there....Camilla Grill, what a treat, the service well outshone the food.
Galatoires....who could serve fruit cocktail on ice cream and have it be a HIT> or the FrenchMarket in the 70's what a great place for pecans and soft shells....Always Central Grocery, the smell will knock you out, but muffs are amazing there....I still have olive salad in the fridge and pantry, they actually use a St. Louis meat proveyer (Volpi) for their sandwiches. Hmmmm or the pastry shop that is in an ancient building next to the Square...or Busters of old that was a DIVE a real DIVE and in 1977 was on Burgundy....red beans, rice and sausage and if you even looked alittle down on your luck your sausage was a bigger serving. May/April brought outrageous festivals, Paul Prudhomme coooking pasta with cream (of course) and tasso with shrimp at a festival in the Square...always beignets and coffee...
Mother's on Poydras has a sandwich that is hard to replicate...Ferdi....the guy who is pulling out his last nickle is next to the guy whipping out the $100 bill. They always load me up with ham scraps and bones...must be the way I wax poetry over my red beans that have their ham bone infusion. Spice shops with walnut ketchup. Boiled crawfish with corn, potatoes and garlic....plentiful Abita beer....oh yeah this is one of my favorite places to play.
cooking with all your senses.....
Reply
cooking with all your senses.....
Reply
post #20 of 25
Anyone heard of Leah Chase?

She's probably the best for fried chicken in N.O.!
I cook'n bake with passion...
Reply
I cook'n bake with passion...
Reply
post #21 of 25
Oh sure! and they cut it to get 13 pieces...
I ate on Robertson 20 years ago...soul food.
NOTHING like sweet potato pie.
cooking with all your senses.....
Reply
cooking with all your senses.....
Reply
post #22 of 25
Thread Starter 
I humbly apologize for my spelling spectacle! It's just that I get soooo excited when I talk about this stuff :)
"At weddings, my Aunts would poke me in the ribs and cackle "You're next!". They stopped when I started doing the same to them at funerals." D. Barry
Reply
"At weddings, my Aunts would poke me in the ribs and cackle "You're next!". They stopped when I started doing the same to them at funerals." D. Barry
Reply
post #23 of 25
You will find some of Leah Chase's recipes in
IN JULIA'S KITCHEN!

:p

Hey CC,

If you tag along, I will have to tag along too, as a chaperone!! :eek:

[ May 31, 2001: Message edited by: Kimmie ]
K

«Money talks. Chocolate sings. Beautifully.»
«Just Give Me Chocolate and Nobody Gets Hurt.»
«Coffee, Chocolate, Men ... Some things are just better rich.»
Reply
K

«Money talks. Chocolate sings. Beautifully.»
«Just Give Me Chocolate and Nobody Gets Hurt.»
«Coffee, Chocolate, Men ... Some things are just better rich.»
Reply
post #24 of 25
Thanks Margaret~ It's been a rough week and for the life of me I had a spelling blip....knew rue was wrong....
I'd love to see your DC
Anyone remember LeRuth's in Gretna? What a man what a restaurant....late 70's early 80's one of the top restaurants in the US....
cooking with all your senses.....
Reply
cooking with all your senses.....
Reply
post #25 of 25
I spent a couple of weeks in NOLA in August...as I recall, I drank my way from one end of town to the other and spent all night in jazz clubs around Bourbon street. Do you mean they make food there too???? Seriously, I think my favorite meal there was the soft shell crab in this junky little diner called, I think, Frank's Place.
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Restaurant Reviews