The FrangloSaxon Cooks

Louisiana Cuisines

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Basics

Elementary Ed concerning the building blocks of cuisine. Most of the time you read a recipe then go on an Easter egg hunt through the fridge and pantry looking for the ingredients without thinking about them as finished products on their own. What are the differences in fats, flours, types of breading…. All these things can affect the finished dish and should be paid attention to.

Cooking Oils

Cooking Oils

February 4, 2016 By Carine Clary Leave a Comment

Which cooking oils are best? It’s the eternal question facing cooks who shoot for both tasty and healthy cuisine. Then there’s which oil is best for the different cooking methods e.g., salad dressing, sauteing, or frying. Another issue involves the oil’s method of production. That’s a good place to start since you ideally want whatever… 

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Panko Potato Breading

Breading

August 7, 2014 By Carine Clary Leave a Comment

After years of alternating between stale bread crumbs, Italian bread crumbs, various kinds of crushed crackers (mostly saltines) and God knows what else for the various dishes that require “breading,” the word “Panko” started to impinge on my consciousness. First I saw it in food journalism, then started seeing it in the grocery store in… 

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Personal Picks

  • Chicken Clemenceau
  • Mussolini Sandwich
  • Corn off the Cob Cakes
  • Chicken Mull
  • Salted Steens Ice Cream

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Popular Posts

Back in pre World War II days it was actually possible to find restaurants in New Orleans which served something called Mussolini sandwiches. Say what?? It is true and I have the ad to prove it. I thought it would be fun to recreate but needless to say there is no record anywhere that I… 

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Caramelized Lemongrass Shrimp

I don’t want to sound like a cranky old diner waitress here – but to fully appreciate this recipe there should be no substitutions. Caramelized Lemongrass Shrimp is a relatively simple stir fry but the full rich flavor comes from the interplay of the flavorings and the fats. Specifically, the fat in the shrimp heads and the… 

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Corn Pancakes

Corn off the cob cakes are for when you don’t know whether you want pancakes or cornbread. This way you get both. And they can be eaten sweet or dressed with pulled pork or cold slaw or you can put both kinds on the same plate. This version has no cornmeal, but two kinds of… 

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Chicken Mull

Chicken Mull is the old name for Stewed Chicken in milk. It’s also sometimes called Jallop.  This is a cold weather, church supper dish that has spread from its Georgia Carolina origins and now pops up in a few other spots. If you want your kids to come home on their college breaks, make sure… 

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I’m posting about a week after the usual King Cake cutoff date, but there is a good reason. And it’s not because the little King Cake fairy below took so long to get beautiful for her close up! No plastic baby here. She’s a french fève so it’s worth the wait since it looks like… 

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Sicilian Citrus Artichokes

Summertime! Time to give voice to your inner Sicilian. And what is he asking for? Perhaps a fresh steamed artichoke anointed with a golden sauce made of olive oil, orange, tangerine and lemon. So imagine you’re dining al fresco in a seaside trattoria in Palermo watching the fishermen rolling up their nets in the setting sun…. 

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