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I stayed at the most charming B and B in Louisiana
When we shot our crawfish segment at Randy Thibodeaux’s farm in Crowly, Louisiana, Natalie, my producer partner and I stayed at a sweet little place, Masion D’Memoire, nearby in a small town called Rayne. The innkeepers offer 4 cottages, each one unique, each one with a history (ask them). The…
Episode 516 takes me to the Louisiana Bayou to catch some crawfish.
Because Louisiana’s iconic cuisine is one of America’s favorites, in Episode 516: Louisiana Style, we journey to the bayou to catch some crawfish and learn to make Randy Thibodeaux’s Crawfish Étouffée. It’s Mardi Gras any time of the year with my easy Spicy Sautéed Creole Duck Breasts. To find the show in your…
Randy Thibodeaux’s Crawfish Etouffee
Serves: 10 to 12 Ingredients 2 sticks of butter 3 onions, finely chopped 1/2 bell pepper, finely chopped 3 stalks celery, finely chopped 2 cloves of garlic, minced 3 pounds cleaned crawfish tails 1 to 2 tablespoons “Slap Ya Mama” seasoning (or other Cajun seasoning) 1 tablespoon cornstarch mixed with water…
Season Five of Sara’s Weeknight Meals is on air now; please tune in!
“Sara’s Weeknight Meals” Season Five launched with Episode 501: Sustainable Surf. Sara is passionate about seafood, but also about eating it responsibly, without depleting the vast culinary gift the ocean offers. That’s also the mission of our guest, Top Chef winner Hung Huynh. He brings us a favorite seafood dish with…
On April 28th, The Left Bank Restaurant in Larkspur, California will feature recipes from my book.
On April 28th, The Left Bank Restaurant in Larkspur, California, will serve a menu, planned in conjunction with Bay Area bookstore, Book Passage, using recipes from “Home Cooking 101.” Part of Book Passage’s “Cooks with Books” series, the dinner includes wine, tax, tip and a copy and of my new…
When frying breaded chicken, how do you keep the coating on the meat?
The Kitchenshrink recently got an e-mail from Sandi who asked for help making fried chicken. She said,”the crust either separates from the chicken or comes off in the pan.” Although she used the traditional three ingredient coating method, there are a few changes in technique that may help. First of all…
Duck Breast Salad with Pear Walnut Dressing and Blue Cheese
Servings: 4 For the duck: 2 whole duck breasts with the skin (4 halves, about 2 lbs. total) 1 very ripe pear, peeled, cored and sliced ½-inch thick 1/2 cup distilled white vinegar 1 tablespoon honey 1/2 teaspoon Kosher salt 1/8 teaspoon ground black pepper 1/4 cup walnut oil 6…
On April 9th I was celebrity guest chef at “An Evening Uncorked” to benefit Rhode Island PBS.
On Saturday, April 9th from 7 to 10 pm I was the celebrity guest chef for “An Evening Uncorked,” the 15th anniversary celebration of great food and fine wine benefitting Rhode Island PBS. I will be on hand for photos and cookbook signing; hope you will stop by and say “hello.” The event will be…
Odd Lots Mac and Cheese
Makes 6 Large Servings Hands-On Time: About 30 Minutes Total Preparation Time: 55 Minutes Ingredients 1 qt whole milk 6 T (3/4 stick) unsalted butter 6 T unbleached all-purpose flour 8 oz assorted cheese (See Note) 1 T Worcestershire sauce 1 t dry mustard 1 t Tabasco sauce Kosher salt…
Kitchen Revelations – My new blog starting today
I just started taking a blog writing class by Steven Shaw at the International Culinary Center (formally, the French Culinary Institute) – I was going to sit in on the first class to see what it was all about because I might be teaching another media class at the school,…