Chinese Lemon Chicken
Chinese lemon chicken is one of those take out basics that it pays to learn how to make at home. Chances are you have the ingredients already and once you’ve made it a few times you’ll make it quite a few more times. And double it for left overs. This is a lighter, crunchier version…
Archy & Mehitabel’s Moussaka
The first moussaka named after the eponymous Don Marquis’ roach and alley cat duo. But more on roaches later… As for moussaka I learned to love it after first having it at the Shreveport St. George’s Greek Orthodox church Easter fundraiser where I was also introduced to pastichio and ekmekkatafi. Now back to roaches (the…
Vanilla Ice Cream
Intensely vanilla this is the standard never fail classic. The difference between now and years past is the ability to do this in a machine on your counter top. No more packing ice and salt into the outer rim of the freezer, no more dripping the fresh made cream onto the grass and having the…
Ragu alla Bolognese
Everyone needs a good basic ragu meat sauce and this one is a variation on the one our neighbor used to make when I was growing up. She was “Miss Nonna” to us and her husband was an angostura bitters importer which I thought was the ultimate exotic profession (and notable by its absence at…
Chicken Clemenceau
Chicken Clemenceau, named after Georges Clémenceau, the World War I French President, is one of the backbone dishes of New Orleans restaurant cuisine, probably because it’s a composite, easy to assemble entree and who doesn’t like fried potatoes? As a kid I used to order the shrimp version at Galatoires mostly because I loved shrimp and…
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