Un Petit Glossaire Cajun

The Cajun language is a mixture of ancient and modern French, some Franglais, as well as many words that are unique to the region of Louisiana where our Canadian ancestors originally settled. My new book, “Stone Motel – Memoirs of a Cajun Boy,” has lots of words and phrases whose meanings might prove a little…

‘Coonass Kandinsky’ Cornbread

Side dish or main course? The only correct answer is, “Both.” When my parents were kids during the Great Depression, cornbread was usually the main event – breakfast, lunch, or supper. Momma said she took cornbread to school for lunch pretty regularly. When it wasn’t cornbread, it was most likely Bouillie au Lait, another Depression…

Cakeover! Glorious Pink Grapefruit Cake

You may have heard by now that I’m in the midst of promoting my book, so I’ve been a bit negligent of my food-making blog entries. Well, today I’m rectifying that (if only temporarily) with the newest recipe: My Glorious Pink Grapefruit Cake! The inspiration for this cake comes from those lemon and lime cakes…

Simple & Satisfying: Sautéed Cabbage With Sausage

Having grown up with lots of people always around, all the time (my parents had nine children) – in a food-crazy state like Louisiana, it seems there also always was a correlating abundance of sustenance at our house. Ten-gallon stock-pots filled with gumbo were the norm. We had a 16-cup rice-cooker going nonstop, it seemed,…

Meatball Fricassee

Everybody knows about gumbo. It’s the quintessential Louisiana dish. And for all kinds of good reasons. It’s served in homes and restaurants all over the Bayou State (and in many other states – which tend to muck it up with unorthodox methods so as not to scare away their loyal customers). Gumbo is what most…

First, I made a roux.

Starting a new year is always a great time to focus on the basics. In this post, I zero in on the needlessly intimidating process of roux-making. For the next post, I will share my recipe for the very best dish on Planet Earth – using this roux – Spoiler: it’s not gumbo. Hurricane’s coming…

The Other Christmas Day Cake

For years I have been imagining a cake that would be just the thing for Christmas Day. Well, you, my devoted Cakeover legion, are in luck! This weekend I broke down and finally started tinkering with a recipe – and the outcome, I am happy to report, is pretty much right on. This cake tastes…

Rouxvana: Eliza Mae’s Seafood Gumbo

Today the temperature dropped quickly here in Manhattan, and I hear that the Coonasses down home in Louisiana are also experiencing a cold snap. Which can only mean one thing for them and me: Gumbo. So today I’m channeling all those fine Coonasses down there to write this blog post on Eliza Mae’s (my long-departed momma’s)…

Cakeover: Chocolate on Chocolate with a Smidge of Chocolate

The experience of eating an otherwise forgettable dinner in a fancy restaurant in the SoHo neighborhood of Manhattan was marred by the very memorable dessert they served: a chocolate cake that wasn’t trying to be anything else. SOOO many restaurants – especially fancy ones – try to pimp up what should already be standard fare:…

Poetry at the Filling Station

In my senior year at LSU, I wrote this poem while sitting in my bullet-proof cashier’s booth at the ECOL filling station on College Drive in Baton Rouge. We sold only fuel, engine oil, cigarettes, and lighters. I had the brutal 10 p.m. to 6 a.m. shift. When my roommate Colleen discovered the poem in…

Quintessentially Cajun: Rice & Gravy

Momma and Daddy once had a dinner date with Alice and Roy LeDoux, who had a farm a couple miles from our motel, down the road going to Church Point. Momma and Daddy made a point to eat out about once every other month, but for the LeDouxs, this was a rare occurrence. When she…

Cakeover: Beautiful Black & White Cake

C.A.K.E. It’s my favorite four-letter word. No matter the time of day, or the setting, or the circumstances, I never turn down cake. Even the lowliest, skankiest-looking 24-hour-convenience-store shelf cake (think Entenmann’s but without the ‘finesse’) has me squirming with glee. That said, I definitely gravitate towards the more substantive, authentic homemade cakes – those…

The Maid turns 100!

My Eunice Junior and then Senior High School chum Marc Andrepont passed this excellent article on to me this morning, so I figured you’d want to be in the know as well (these things are important!) Interesting tidbits of history about my family’s favorite white bread. M © All Rights Reserved

A Toast to Toast!

If you know me, you already know about my love affair with toast. This romance started for me as a child in Louisiana. We had toast, not so much for breakfast – although occasionally it was part of breakfast (or it became French Toast) – but instead for after-school snacking, accompanied by coffee-milk (a glass…