Cover image of Its New Orleans: Louisiana Eats
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Rank #196 in Food category

Arts
Food

Its New Orleans: Louisiana Eats

Updated 1 day ago

Rank #196 in Food category

Arts
Food
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On Louisiana Eats! NOLA food icon Poppy Tooker takes us into Louisiana's wide open fields, deep waters, bustling markets, and busy kitchens. Poppy's people are carrying on the traditions of Louisiana's wholly local but universally celebrated food, from farm to table, and sometimes barroom! Poppy roams the State to find the folks whose inspiration and innovation are taking the abundant wealth of Louisiana's food culture into the future. Let's eat!

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On Louisiana Eats! NOLA food icon Poppy Tooker takes us into Louisiana's wide open fields, deep waters, bustling markets, and busy kitchens. Poppy's people are carrying on the traditions of Louisiana's wholly local but universally celebrated food, from farm to table, and sometimes barroom! Poppy roams the State to find the folks whose inspiration and innovation are taking the abundant wealth of Louisiana's food culture into the future. Let's eat!

iTunes Ratings

27 Ratings
Average Ratings
20
5
1
0
1

Do Listen!

By MSKTX - Mar 09 2019
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This is a very informative and entertaining podcast. Many insightful journeys and curious discoveries about the Crescent City. Highly recommend.

We LOVE Ms. Poppy & her adventures in her hometown!🥰🥰🥰🥰🥰🥰🥰🥰

By The 🐿 - Dec 31 2018
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Happy New Years Poppy!

iTunes Ratings

27 Ratings
Average Ratings
20
5
1
0
1

Do Listen!

By MSKTX - Mar 09 2019
Read more
This is a very informative and entertaining podcast. Many insightful journeys and curious discoveries about the Crescent City. Highly recommend.

We LOVE Ms. Poppy & her adventures in her hometown!🥰🥰🥰🥰🥰🥰🥰🥰

By The 🐿 - Dec 31 2018
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Happy New Years Poppy!

The Best Episodes of:

Cover image of Its New Orleans: Louisiana Eats

Its New Orleans: Louisiana Eats

Updated 1 day ago

Read more

On Louisiana Eats! NOLA food icon Poppy Tooker takes us into Louisiana's wide open fields, deep waters, bustling markets, and busy kitchens. Poppy's people are carrying on the traditions of Louisiana's wholly local but universally celebrated food, from farm to table, and sometimes barroom! Poppy roams the State to find the folks whose inspiration and innovation are taking the abundant wealth of Louisiana's food culture into the future. Let's eat!

Rank #1: Tradition Begs For Evolution: Changing Federal Policy & Reviving Local Customs - Louisiana Eats - It's New Orleans

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Michel Nischan, Toby Rodriguez, and Brian Kyzar are all men with grand ambitions. Even though they work in different parts of the country, they each plan to bring about changes within their niche of the food industry. Michel s been in the game for over 35 years. Among the many jobs he s had, Michel s done farm work, cooked in a kitchen, and opened a restaurant with Paul Newman. Now he s focused on changing food policy on the federal level. We hope you ll be as inspired by Michel as we have. Then we ll speak with Toby Rodriguez and Brian Kyzar as they prepare for a pop up dinner on Frenchmen Street. They re joining us to talk about reviving the Cajun traditions that were on the verge of extinction as little as five years ago. Plus, Dr. Gourmet returns and Poppy shares a recipe for fried shrimp heads don t let them go to waste Shrimp Spiders Serves 4 24 large shrimp heads Flour Salt Pepper 1 cup milk 1 egg Hot sauce Zatarain's Fish Fry Oil for frying Pull the top shell off of the shrimp heads. Season flour with salt and pepper. Roll heads in seasoned flour. Make an egg wash by mix milk, egg and hot sauce together. Dip each floured shrimp head in egg wash then roll in fish fry. Heat oil to 360 degrees. Drop shrimp heads into the hot oil and fry for 3 4 minutes, until browned and crunchy. Salt lightly and serve hot.

Aug 02 2014

50mins

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Rank #2: Breaking The Bonds Of Silence: Louisiana Eats Tours The Whitney Slavery Museum - Louisiana Eats - It's New Orleans

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In this special edition of Louisiana Eats, we celebrate the 151st anniversary of Juneteenth the day that commemorates the end of slavery in the United States. We take a trip to the Whitney Plantation, the only plantation museum in America that focuses entirely on slavery. The vision for the museum originated with attorney and developer John Cummings, who invested 10 million of his own dollars to help educate the public about the truths of slavery in Louisiana. The Whitney Plantation is one of three surviving Civil War era sugar plantations located in St. John the Baptist Parish along the Mississippi River. There, we join Director of Research at Whitney Dr. Ibrahima Seck, who gives us a personal tour of the property. We make our first stop at a restored nineteenth century Baptist church, where we learn about slavery as viewed through the eyes of children. Not far from the church, Dr. Seck brings us to a large monument engraved with names and information about the enslaved individuals who lived at Whitney. We also step into a slaves quarters and tour the oldest detached kitchen in Louisiana, making our final stop at the big house where the Haydel family lived. Following our visit to the plantation, we speak with Sybil Haydel Morial educator, activist and former First Lady of New Orleans who recently learned of her family s connection to the Whitney Plantation. Sybil chronicled her breadth of experience during the civil rights era and the years that followed in her memoir, Witness to Change.

Jun 16 2018

50mins

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Rank #3: Louisiana Eats: Ten Restaurants, Four Seasons - Louisiana Eats - It's New Orleans

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On this week s show, we take an in depth look the evolution of restaurant dining in the America and speak with the co owner of one the nation s top restaurants.We begin by exploring two centuries of historical and cultural changes with acclaimed Yale historian Paul Freedman. His book Ten Restaurants That Changed America weaves together culinary and social history, from the innovators of roadside dining to the vanguards of haute cuisine.On Paul Freedman s short list is New York s Four Seasons Restaurant, which for decades was arguably the most expensive and exclusive eatery in all of the Big Apple. We speak with the restaurant s co owner Julian Niccolini, who played an enormous role in making that a reality. Julian shares stories about the original Four Seasons before it closed its doors in 2016, and shares his plan for reopening in a different location on Park Avenue.We ll also speak with Jim Heimann, Executive Editor for publishing house TASCHEN America, whose book Menu Design in America traces the evolution of dining culture through the development of the bill of fare.For more of all things Louisiana Eats, be sure to visit us at PoppyTooker.com.

Sep 29 2018

50mins

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Rank #4: Cultural Tourism At Its Finest: Food Studies In New Orleans - Louisiana Eats - It's New Orleans

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Using food as a way to understand the world is something your parents probably never studied in college, but it's has become a popular discipline in the past decade. Each year, professor Meryl Rosofsky brings students from NYU's food studies program to New Orleans for a week long cultural immersion. We join them at Dooky Chase to hear if their preconceptions of New Orleans are being shed. We'll also visit the Steamboat Warehouse in St. Landry Parish, talk quail eggs, take a cooking class with Kyan Douglas, and make leftovers with Scott Gold and his enormous jar of kimchi.

Mar 06 2015

50mins

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Rank #5: Any Way You Slice It - Louisiana Eats - It's New Orleans

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On this week s show, we meet the great Dario Cecchini, a world renowned Italian butcher. Dickie Brennan invited the Cecchini family to New Orleans earlier this year to return the exceptional hospitality Dario had extended to Dickie s son, Richard Brennan III, who served as Dario s apprentice in Italy. Dario and his wife, Kim, join us in the studio to talk about their life and work in Panzano, a little village in Italy s Chianti region. Then, we hear from Richard Brennan III about his extraordinary apprenticeship. Next, we revisit our 2015 trip to Paris, when Paris By Mouth s Jennifer Greco introduced us to a charming charcuterie in the Marais called Caract re de Cochon, a play on words that means "pigheaded." Then, we meet a local knife enthusiast, Jackie Blanchard. Jackie and her partner Brandt Cox specialize in rare, hand forged Japanese knives at their Riverbend shop, Coutelier. For more of all things Louisiana Eats, be sure to visit us at PoppyTooker.com.

Dec 22 2018

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Rank #6: Listening To The Flip Side Of History - Louisiana Eats - It's New Orleans

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To tell a truly engaging story, you have to dig deep beneath the surface. When it comes to radio storytelling, Davia Nelson and Nikki Silva, also known as the Kitchen Sisters, are masters. Through projects like Lost and Found Sound and Hidden World of Girls, the independent producers tell stories for NPR and online "from the flip side of history." On this week s show, we take a journey in sound with these two radio luminaries, discuss their amazing trajectory on NPR, and learn how they came to uncover Hidden Kitchens, their duPont Columbia and James Beard Award winning radio series. As we hear the Kitchen Sisters stories, we also delve into a sampling of their soundscape, from their early days at KUSP, Santa Cruz s community radio station, to some of their favorite Hidden Kitchen visions. With their help, we ll even hear from heavyweight champion George Foreman about his famous grill a tool used in many marginalized communities. Then, we speak with an emerging kitchen sister in her own right, historic gastronomist Sarah Lohman. Her new book Eight Flavors The Untold Story of American Cuisine offers an in depth look at influentialingredients Americans use every day. Hunting through historical documents, Sarah uncovered the unique individuals behind each flavor, and shares tales of how these unsung heroes forever changed the American culinary landscape. And finally, we ll meet one of New Orleans most distinctive TV commercial personalities, Al Scramuzza of Seafood City. Al s comical and campy TV ads dominated the airwaves for decades. But even before he was a household name, Al was combining his acumen for business and marketing to turn a profit and to help catalyze the crawfish craze in the second half of the twentieth century. We re meeting fascinating characters and those who tell their stories on this week s Louisiana Eats For more of all things Louisiana Eats, be sure to visit us at PoppyTooker.com.

Oct 13 2018

50mins

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Rank #7: Not Your Typical Cup of Joe - Louisiana Eats - It's New Orleans

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There s nothing like a cup of good, hot coffee. On this week s show, we look at the art of the coffee bean in our state and beyond. We begin with a local favorite PJ s Coffee which Phyllis Jordan founded 40 years ago. Phyllis reflects on the early years, when she became the first commercial iced coffee purveyor in New Orleans. Then, we visit the coffee capital of the world Seattle where baristas grind out cutting edge coffee drinks for both connoisseurs and regular Joes. Next, we meet a local coffee vanguard, Geoffrey Meeker of French Truck Coffee. It took only one cup of coffee from San Francisco to inspire him to begin roasting in small batches. Today, French Truck Coffee is ubiquitous and beloved across the Metro Area. From there, we take a day trip to Natchez to visit Dub Rogers at Steampunk Coffee Roasters. Dub describes how he s transformed the city s coffee and live music scene in this Mississippi destination. For more of all things Louisiana Eats, be sure to visit us at PoppyTooker.com.

Nov 24 2018

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Rank #8: Planting Seeds For Thought - Louisiana Eats - It's New Orleans

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From community gardens in North Louisiana to village farms in Sub Saharan Africa, local leaders are cultivating a passion for regional cuisine and sustainable agriculture. On this week s Louisiana Eats , we learn about the push for community driven food policy and meet some advocates who are inspiring people to think differently about how they eat. First, we visit Mary Dumars at Valencia Youth Garden in Shreveport s Stoner Hill neighborhood, who explains how their garden has provided a space for schoolchildren to learn how to become self sufficient. A couple miles down the Red River is Highland Community Garden. Cookie Coleman tells us about the ways they are building youth and community power through gardening education. In 2015, Minden, Louisiana native Chef Hardette Harris collaborated with local government officials to create distinctly regional dishes that became the official meal of North Louisiana. We talk to Chef Hardette about her process of putting together that meal. Then, our conversation turns global with Ugandan agronomist Edward Mukiibi. Through his 10,000 Gardens in Africa Project, Edward is working with communities throughout the continent to help reestablish ties to the land. We speak with Edward and Slow Food USA s Richard McCarthy during the New Orleans stop on their urban agricultural tour of the U.S. Finally, we speak to our youngest guest ever on the show, Baton Rouge Episcopal High School junior Martine Cruz, about her ambitious research project that aims to promote healthy living among young people in her area through the simple act of drinking water. We re thinking globally while growing locally on this week s Louisiana Eats

Mar 26 2016

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Rank #9: Change The Channel, Please - Louisiana Eats - It's New Orleans

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Reality food TV may be a boon for networks, but what happens to local chefs and restaurants after the cameras stop rolling? On this week's Louisiana Eats, we talk to people who have participated in food TV in its various forms, with varying results.
We begin with Helen Freund, restaurant critic and dining editor at Gambit. Earlier this year, she wrote a front-page article about the positive and negative effects food TV hosts like Gordon Ramsey and Guy Fieri have had on local restaurants. Helen fills us in on what she uncovered.
Then, we hear from Ragnar Karlsson, whose restaurant, the Trolley Stop Cafe, was featured in the season premiere of "Gordon Ramsey's 24 Hours to Hell and Back." Ragnar's plan was to give his family restaurant a much needed boost, but was it worth it? He explains how excruciating the experience could be and explains how unreal reality TV can be.
Finally, Chef Isaac Toups joins us. From his rise to fame on Top Chef to his new series for the Food Network, food TV has been very good to Isaac. Louisiana Eats had the great fortune of chronicling his experiences before, during, and a year after his Top Chef debut. Isaac tells us all about his celebrity transition.
For more of all things Louisiana Eats, be sure to visit us at PoppyTooker.com.

Sep 07 2019

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Rank #10: Culinary Revolutionaries - Louisiana Eats - It's New Orleans

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On this week s show, we discuss sustainable food policy with culinary revolutionaries from around the world. While growing up, Michel Nischan spent a lot of time on his grandfather s farm. So the thought of eating fresh food was second nature to him. Now he s focused on changing food policy on a federal level. Next, Wynnie Stein reflects on the evolution of the Moosewood Collective, a group of cooks, artists, and activists who have been making healthy food together and publishing acclaimed cookbooks in Ithaca, New York since 1973. Then, we hear from Ugandan agronomist Edward Mukiibi and Richard McCarthy of Slow Food USA. Edward leads the 10,000 Gardens in Africa Project, an effort to transform the food system in Sub Saharan Africa by re establishing community ties to the land. For more of all things Louisiana Eats, be sure to visit us at PoppyTooker.com.

Jun 23 2018

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Rank #11: A Feast For The Senses - Louisiana Eats - It's New Orleans

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This week s show is, in a word, sensational. Join us as we delve into the many ways that our other four senses experience food. We begin in Baton Rouge at the Louisiana Art and Science Museum. Their food photography exhibit, A Feast for the Eyes, runs the gamut from still lifes to the avant garde. And it s on view at LASM through September 16. Then, author Molly Birnbaum shares the story of losing her sense of smell, and how it forever changed her relationship with food. Next, writer Scott Gold brings us an ode to the olfactory. People from around the world know the iconic sights and gyrating sounds of New Orleans, but only the locals know it by another sense. We also speak with Chef Pinky Harris, who tells her story of becoming a chef, all while tackling the challenges that come from being legally blind from birth. For more of all things Louisiana Eats, be sure to visit us at PoppyTooker.com. Sandy Skoglund, Peas on a Plate, 1978. C 1978 Sandy Skoglund; Courtesy RYAN LEE Gallery, New York

Jul 28 2018

50mins

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Rank #12: Halloween Treats That Are Beyond Delicious - Louisiana Eats - It's New Orleans

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On this week's program we speak to Manbo Sallie Ann Glassman about the role food plays in ceremonial vodou, chat with Mary Ann Winkowski about her ability to speak with the departed, and learn about rituals, mojo bags, and herbal remedies from Miriam Chamani. Plus, Scott Gold throws a Halloween party and Chris Jay visits the Grill of the Dead in Shreveport.

Oct 25 2014

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Rank #13: Home Cooking: Black Pots & Beyond - Louisiana Eats - It's New Orleans

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In Louisiana, home cooking requires a lot of artisanal skill. Whether it's spending hours in the kitchen laboring over a pastry or hours alongside a black pot perfecting a roux, the Pelican State's best foods are often labors of love. That's what we'll discover as we tour the state for our latest edition of Louisiana Eats In Shreveport we'll meet with Scott Roebuck and Lizz Bowen, owners of Sevendipity, an up and coming restaurant in the Highlands neighborhood. We'll learn how Scott's self taught cooking technique led him to create Louisana's answer to the cronut. We'll also meet dozens of talented chefs at the Blackpot Festival and Cookoff held annually in Lafayette's Acadian Village. This gathering of south Louisiana musicians and cooks draws in more and more attendees each year with its come one, come all hospitality and generosity of spirit. We'll hear how community outweighed all the competition at this year's cook off. And stir your appetite for roux, rice, and gumbo with author Stanley Dry. From North to South, we've got a real taste of the state.

Jan 30 2015

50mins

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Rank #14: A Shot of History Mixed With Inspiration at Tales - Louisiana Eats - It's New Orleans

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It s July in New Orleans, which means two things scorching temperatures and the hottest event in the spirits world Tales of the Cocktail On this week s show, we look at the annual summertime conference that brings the international cocktail scene to the Crescent City. We begin with Maggie Campbell, head distiller at Privateer Rum, a historic rum company in a seaside New England town. A kind of privateer in her own right, Maggie describes how she s working to make her industry more inclusive. Then, New York Times cocktail writer Robert Simonson discusses the role New Orleans has played in the decline and revival of craft cocktails. He also tell us about his acclaimed book, The Old Fashioned, which is devoted exclusively to the lore and legacy of an iconic drink. After meeting an outside observer of the cocktail industry, we now turn to an industry insider a brand ambassador. Charlotte Voisey of William Grant and Sons fills us in on the globe trotting life of a brand ambassador. Finally, we belly up to the Carousel Bar at the Hotel Monteleone, the epicenter of Tales activities every year. Marvin Allen has tended bar at the Carousel Bar for over 15 years. In that time he s watched the American cocktail enter the mainstream. Marvin has advice about mixing drinks and shares some stories about the lively characters of the French Quarter. For more of all things Louisiana Eats, be sure to visit us at PoppyTooker.com.

Jul 21 2018

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Rank #15: Mindfulness and Medicine - Louisiana Eats - It's New Orleans

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This week, we learn the health benefits of paying closer attention to what we consume and our emotional well being. We begin with Dr. Ronald D. Siegel, Assistant Professor of Psychology at Harvard Medical School. A long time student of mindfulness meditation, he explains the psychology of happiness, and why humans use food and drink as a pathway to achieve it. Dr. John J. Hutchings is a doctor of both psychiatry and gastroenterology in the New Orleans area. He shares his unique perspective on the connection between digestive health and mental health.Then, we speak with a group of "spice health heroes" who are working to combat health problems by harnessing the power of spices Dr. Geeta Maker Clark, Dr. Linda Shiue, and author Natasha MacAller. Finally, if you ve driven around New Orleans lately, you may have spotted a mobile clinic called The Remedy Room, which specializes in administering infusion therapy to aid in rehydration and detoxification. Founder Dr. Mignonne Mary explains that there s more to what they do than help people recover after a long night out.For more of all things Louisiana Eats, be sure to visit us at PoppyTooker.com.

Nov 03 2018

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Rank #16: America - The Delicious - Louisiana Eats - It's New Orleans

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On this week s show, we re celebrating the 4th of July holiday by savoring the remarkable diversity that shapes America s food culture. In her latest book, historical gastronomist Sarah Lohman identifies eight flavors that she believes form the foundation for that elusive term, "American cuisine." Sarah tells us about an edible history that goes beyond hamburgers and apple pie to delve into ingredients as diverse as sriracha and msg. Then, we speak with Gabrielle Langholtz, author of America The Cookbook. Gabrielle s tome of a cookbook spins a yarn about American identity through the immigrant stories and recipes that created American food as we know it. New Orleans natives Linda and George Meyers have taken their love of cooking and travel around the globe. The couple recalls their many adventures opening cooking schools in Italy, Mexico, and Cuba. And finally, we become "as American as apple pie" with Kate McDermott, also known as "the Piechiatrist." Kate has hosted workshops and written books on the craft of pie making, including the James Beard Award nominated title, The Art of the Pie.

Jun 30 2018

50mins

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Rank #17: Community Potlucks - Same Old Values, Brand New Flavors - Louisiana Eats - It's New Orleans

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Since most Louisianans are nurtured to embrace an extraverted social life, getting together is second nature to life in the Bayou State. But as often as bombastic parades and revelries help build our communities, spending time over at ya mom's house is just as important. On this week's show we're joined by a group of guests who want nothing more than for you to be comfortable in your own home. Nancy Vienneau tells us how the monthly gatherings at her house turned her neighbors into friends; David and Lesley Solomonson help build an inexpensive liquor cabinet; and Johnette Downing keeps the kids entertained with upbeat songs about Louisiana cuisine. SWEET POTATO BISCUITS from Nancy Vienneau s Third Thursday Community Potluck Cookbook 2 medium sweet potatoes to make 2 cups cooked sweet potatoes 4 cups self rising flour 1/3 plus 1/4 cup raw sugar such as demerara or turbinado , divided 1 teaspoon ground ginger 1 teaspoon ground nutmeg 1/2 teaspoon ground cloves 1/2 cup plus 2 tablespoons buttermilk, divided 10 tablespoons cold butter, cut into pieces 1/4 cup pecan pieces optional Preheat the oven to 425 degrees. Wash and dry the sweet potatoes. Place them on a baking sheet in the oven and bake until soft, 35 to 40 minutes. Remove, allow them to cool, and then scoop out the insides. Line a baking sheet with parchment paper. In a large bowl add the self rising flour, 1/3 cup sugar, ginger, nutmeg, and cloves. Add the sweet potatoes, 1/2 cup buttermilk, and butter pieces. Working with your hands, mix all the ingredients, rubbing the butter pieces into the flour. Work quickly; soon it will all come together in a mass. If it is too sticky, add a bit more flour. Beware of overworking the dough it will toughen. Dust a cutting board or counter with flour. Roll out the dough to 1/2 inch thick and cut into rounds with a biscuit cutter. Place on the baking sheet close together sides touching is fine . Place pecan pieces into a food processor fitted with a chopping blade. Pulse the nuts until they become finely ground. Pour into a small bowl. Add the 1/4 cup sugar and whisk until well combined. Brush the biscuit tops with the remaining 2 tablespoons buttermilk and sprinkle them with the ground pecan and sugar mixture. Bake for 10 to 12 minutes. Makes 3 dozen 2 inch round biscuits. If you don't have buttermilk, you can make your own. Add 1 tablespoon fresh lemon juice to the same quantity 1/2 cup plus 2 tablespoons of whole milk. You may omit this step if desired.

Sep 19 2014

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Rank #18: Louisiana Eats Moves to the Fabulous SoFAB - Louisiana Eats - It's New Orleans

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Big news on this week's Louisiana Eats We move into our new studios, located in the Southern Food and Beverage Museum in New Orleans' Central City. SoFAB, as the museum is affectionately called, is a nonprofit living history organization dedicated to the discovery, understanding and celebration of the food, drink and related culture of the South. At SoFAB, all of the cultures that are part of the South's unique culinary heritage come together, bringing all races and ethnicities to the table to tell the tale from the farmer and the homemaker, to the line cook and the celebrity chef exactly what we strive to do every week on Louisiana Eats SoFAB founder Liz Williams gives a tour of the museum's exhibits, including a newly installed one, dedicated to the 90 year old

Apr 11 2015

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Rank #19: The Ladies Who Brunch - Louisiana Eats - It's New Orleans

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On this week's show, we meet some people who are working hard to make your weekend brunch an unforgettable experience. We begin with Jennifer Weishaupt, founder and CEO of the Ruby Slipper Restaurant Group. The Ruby Slipper Caf? has prospered and multiplied in a way that Jennifer and her husband Eric could never have anticipated when they opened their very first Mid City location in 2008. She tells us about her ever-expanding breakfast and brunch empire, now serving hungry diners in locations across four states.

Aug 31 2019

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Rank #20: Et Tous Un Bon Mardi Gras - Louisiana Eats - It's New Orleans

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It's Carnival time on Louisiana Eats! On this week's show, we take to the streets with a distinctive krewe of food lovers.
We begin with author and songwriter Johnette Downing, who's also known as "the pied piper of Louisiana music traditions." Johnette shares her latest album, Swamp Romp, which, among other things, seeks to answer the eternal question, Who put the baby in the king cake?

Feb 23 2019

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