Recipes and food adventures with Adam Roberts
Category
New Orleans
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Strange Delight
[From the 8/29/24 newsletter] Last night we had what many couples call “date night.” For me, every night is date night because I like to make every meal an occasion, but for Craig he needs the title to justify going out to a nice/new restaurant. Hence our date night field trip to Strange Delight in…
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Smothered Pork Roast Over Rice
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Have you ever made a roux? Like: really made a roux? I’ve made a roux in quotes–a “roux”–whenever I’ve taken a roasted chicken out of its cast iron skillet, added some flour to the pan, cooked it for a minute or two and finished it up with a big glass of white wine. That makes…
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Imperial Woodpecker Sno-Balls
You may recall that on our recent trip to New Orleans, we enjoyed something called a Sno-Ball. We ate this Sno-Ball at a place called Hansen’s Sno-Bliz and though I was wary at first–“isn’t it just ice and syrup?”–I was quickly won over by the texture of that ice and the intense flavor of that…
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New Orleans Wrap-Up
Just to bring some closure to the whole New Orleans experience, an experience that we loved, I thought I’d do a tie-it-up-with-a-bow wrap-up post for you to bookmark for your next trip there. To review: you must visit Cafe du Monde and Commander’s Palace (as all the guidebooks will tell you). Off the beaten path,…
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Great New Orleans Meals at Mandina’s, The Green Goddess, The Camellia Grill & Cochon
We ate many meals in New Orleans, but the following four meals were the most memorable for me. In all four cases, these weren’t meals you could enjoy anywhere else in the country. The food, the people, and, most importantly, the environments added up to create four totally unique experiences; experiences that I recommend you…
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The Sazerac
When in New Orleans, you should drink a Sazerac. I didn’t know this until I went with Pim to dinner at a place called Mandina’s (more on that tomorrow) and she ordered one. Pim’s Sazerac was so good–it’s made with Rye whiskey, absinthe or Herbsaint (an anise-flavor liqueur, like Pernod), and bitters–I made a mental…
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Hansen’s Sno-Bliz & Napoleon House (New Orleans)
One of the best parts of traveling to a new city is discovering a food item that you didn’t know existed before. Like when I traveled to Barcelona and discovered pa amb tomàquet. Same thing in New Orleans, only it wasn’t bread smeared with tomato that I discovered; in New Orleans, I discovered the snowball.
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Someone’s In The Kitchen With…Matt Armendariz
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My “Someone’s In The Kitchen With” series continues from the rooftops of New Orleans, where I join celebrated photographer and food blogger Matt Armendariz (author of the brand new “On A Stick” and the blogger behind MattBites.com) for a stimulating conversation all about Matt’s career, his book, why he likes food on a stick, food…
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Commander’s Palace (New Orleans)
Restaurants that are institutions don’t have to be good. Before it closed, Tavern on the Green in New York was like that. You didn’t go for the food–no, you definitely didn’t go for the food–you went for the chandeliers, for the topiary, for the chintzy souvenirs you could buy in the gift shop.
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Cafe du Monde (New Orleans)
When you arrive in New Orleans, the first place that you’ll probably go is Cafe du Monde. There are a few reasons for this: (1) it’s open 24 hours; (2) it’s a New Orleans mecca, for locals and tourists alike; and (3) the beignets that they serve there are so dang good, they’ll haunt your…
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