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Packing The Perfect Picnic Basket Made Easy At Langensteins

Leslie — Tue, 03 Aug 2010 15:00:48 +0000

Flip through any number of home living magazines this time of year and you’ll find photo shoots and ads featuring happy families picnicking in the park, nary a drop of sweat on their brows. Now, us Southern state dwellers know what’s really up; It is just too hot for all that nonsense. But don’t burn your picnic blanket just yet. I’ve discovered the formula to picnicking in New Orleans; bust out the basket when everyone else is going home sunburned, forget the mess and fuss of cooking, and get your gourmet goodies all in one convenient stop, such as Langenstein’s.

I took a tour of the Uptown Langenstein’s on Arabella Street to learn about the items they make in-house that are ideal for such an occasion. While perusing the cases, I also got a lesson in New Orleans history.

My tour guide/fifth-generation grocer/dip aficionado Trey Lanaux shared with me the history of Langenstein’s and how they’ve grown. The original location, just down the street from their current home on Arabella, was opened in 1922. The store’s popularity soon outgrew the small storefront, so they moved to the larger building in 1954, thinking they would have to slowly grow into it. It only took three months. You can still visit the original store at 1300 Arabella, still owned by the Lanaux family, for all your liquor purchases.

Since I was on the search for picnic items, Trey recommended a few of his favorites, which also happen to be popular for parties and tailgating. When selecting a cheese for my picnic, I did have to take the temperature into consideration. After all, I didn’t want to end up with an unintentional cheese dip.

As you can see, we picked out some real crowd-pleasers and a little something for the more adventurous.

Here, we have Langenstein’s own Le Popeye, a creamy, zesty spinach dip, and Better Cheddar, which is best described as a delicious cheese ball in an easy-to-spread form. I loooved the chunky texture from the abundance of chopped walnuts in the Better Cheddar. Trey, the aforementioned dip expert/expert grocer, says that for laidback munching at home, Frito’s Scoops are all you need to dig in. He did suggest, however, that Bremner Wafers would perhaps be more suitable for a polite picnic. Also pictured is a salmon pâté that, though it is not made in-house, was a nice addition that required no work on my part. Our picnic was a family affair, and while our two children may not be as picky as some, I had to threaten them with my plastic fork to keep them from eating everything. I even tried to satiate them with a sandwich before they dug in, but Le Popeye and Better Cheddar didn’t stand a chance.

Another item that Langenstein’s is known for making is daube glacé, an old-time Louisiana dish that is not commonly served on today’s dining tables. Beef is simmered and its stock mixed with gelatin, which is then poured into a mold and allowed to chill and set. I like to describe it as roast beef jelly. The flavor is what you would expect from a roast beef or beef stew, but I can see how the texture would not be appetizing to some. If you’re a fan of hogshead cheese, then you’ll probably love daube glacé.

These beautiful strawberries were cleaned and halved in-store, so I truly did not have much work to do outside of throwing napkins, utensils and plates in my shopping bags. I piled a hunk of the Maytag blue cheese onto the strawberry slices and enjoyed them just like that. Nature’s spoon.

A six-pack of Abita Root Beer was the perfect accompaniment to our evening picnic. I had never tried it before and am kicking myself for not doing so sooner. It’s made with Louisiana sugar cane, which tastes terrific, but will definitely be reserved as a treat; sooo many grams of sugar. Served in an ice cold bottle, it’s addictive.

I must admit, our picnic experience was made more enjoyable by not having to prep, cook and clean. I did hack up the watermelon myself, but I literally just sliced it until it fit that particular Tupperware container. And now that I know the secret to packing for the perfect picnic, that’s the most I’m willing to do.

Langenstein’s (Uptown)

1330 Arabella Street
New Orleans, LA 70115-4205
(504) 897-0869

Get Directions

Langenstein’s (Old Metairie)

800 Metairie Road
Metairie, LA 70005-4043
(504) 831-6682

Get Directions

Win Chef Emeril Lagasse’s New ‘Farm To Fork’ Cookbook

Leslie — Wed, 26 May 2010 20:16:30 +0000

It’s giveaway time on NOLA-Eats.com! Our friends over at Emeril’s Homebase have kindly given me a copy of Chef Emeril Lagasse‘s latest cookbook, Farm To Fork: Cooking Local, Cooking Fresh, and I want to give it to one of my awesome readers.

Here’s what Chef Emeril’s new book is all about:

“In this extraordinary new book, Emeril Lagasse continues his lifelong commitment to using fresh, local ingredients in his restaurants and home kitchen. He has spent the past thirty years building close relationships with farmers, fishermen, and ranchers. Farm to Fork is his guide to help you explore the great local bounty through fifteen flavorful chapters—sweet summer in “The Three Sisters: Corn, Beans, and Squash,” juicy “Berries, Figs, and Melons,” sublime naturally raised meats in “Out on the Range,” fresh catch in “Fresh Off the Dock,” and home canning tips from “Home Economics: Preserving the Harvest.”

Fill your basket with the ripest ingredients from every season at the markets (or your backyard garden) and dig into delicious recipes such as Sweet Potato Ravioli with Sage Brown Butter, Cheesy Creole Tomato Pie, Honey-Brined Pork Chops with Nectarine Chutney, Watermelon Rind Crisp Sweet Pickles, and Rhubarb Strawberry Crisp. Even learn how to make your own cheese and pasta at home. Emeril shares his love for fresh from-the-fields foods—and the heritage of the artisans who bring them to the table.”

If you would like to win a copy of Farm To Fork: Cooking Local, Cooking Fresh, leave me a comment below and tell me what your favorite local ingredients are to cook with. These ingredients can be items you might purchase at one of our farmers markets or something you grow yourself. If you enjoy fishing, share your favorite catches you enjoy frying or grilling up. Farm To Fork won’t be available in stores until June 1st, but I will choose one random winner on Tuesday, June 1st. When you comment, please be certain to enter your email correctly so that I can contact you if you win. The contest is open to my readers residing in the United States.

If you don’t win, there are still a few ways you can commemorate the book release with Chef Emeril’s family of restaurants, including special dinner menus, participation at the Crescent City Farmers Market and a four-course Farm To Fork dinner. Keep reading for all the fantastic details on dining and eating local, a true celebration of Louisiana!

Three Fresh Market Menus Inspired by Emeril Lagasse’s Newest Cookbook Farm to Fork

Emeril Lagasse’s New Orleans restaurants – Emeril’s, NOLA and Emeril’s Delmonico – will craft a month-long showcase of the season’s bounty featuring fresh, local ingredients from Louisiana’s and Mississippi’s boutique farmers, growers and purveyors, to commemorate the release of Lagasse’s new cookbook Farm to Fork: Cooking Local, Cooking Fresh on June 1. From June 1–30, in addition to the main menu offerings, Lagasse’s chefs de cuisine have each created a special Farm to Fork dinner menu that highlights the essence of the season using all local and organic ingredients including farmstead produce, naturally-raised chicken, pork and game, fresh seafood and artisanal dairy products. Lagasse has spent the past thirty years building close relationships with farmers, fishermen, and ranchers, and his restaurants serve fresh, sustainable and organic products from farms in their area when seasonally available.

On Emeril’s Farm to Fork menu, Chef David Slater incorporates fresh, summer produce from Nguyen Farms in a salad of Crispy Northshore Pig Trotter with Pickled Vegetables, Coddled Farm Egg, Cilantro and Sweet Soy. At NOLA, Chef Josh Laskay features Rabbitman Farms in an entrée of Grilled Rabbit Tenderloin with Crowder Pea-Rabbit Ragoût and Belle Ecorce Goat Cheese Polenta. Delmonico’s Chef Spencer Minch prepares pastured chickens from Southeast Louisiana grower James Shoop for Fried Chicken with Purple Hull Peas, Local Mustard Greens and Smith Creamery Milk Gravy, plus heritage pork from Henry Fudge’s Family Farms for Slow Roasted Pulled Pork with Silver Queen Corn, Farmhouse Cheddar Mac and Creole Tomato Barbecue Sauce. For dessert, Emeril’s uses grass-fed dairy from Smith Creamery in Vanilla Panna Cotta and Three Melon Soup. Amy Lemon, pastry chef at NOLA and Emeril’s Delmonico, creates sweet confections with ripe fruits and market preserves, such as Warm Blueberry Tart with Almond Streusel, Brown Butter Sauce and Old New Orleans Rum Ice Cream, and Smith Creamery Shortbread Napoleon with Chilton County Preserved Peaches, Basil Ice Cream and Lightly Sweetened Goat Cheese. The season will be toasted with infused cocktails and summer-inspired wines by the glass paired by Emeril’s sommeliers to compliment the fruits of the soil.

Throughout the month, Emeril’s chefs will also serve a weekly Green Plate Special at the Crescent City Farmers Market on Tuesdays from 9:00am until 1:00pm at 200 Broadway Street in the northeast corner of Tulane University Square.

On Wednesday, June 30, Chef Spencer Minch concludes the summer harvest celebration with a four-course Farm to Fork Market Dinner at Emeril’s Delmonico featuring local growers from Crescent City Farmer’s Market. Dinner is $60 per person inclusive and begins at 6:00pm in the “Cornstalk Room”; reservations are required. Reservations may be made by calling Emeril’s at 504-528-9393, NOLA at 504-522-6652, or Emeril’s Delmonico at 504-525-4937, 1-888-EMERIL-8, or online at emerils.com.

Green Plate Special Menu: June 1 — Emeril’s Homebase Test Kitchen

Sweet Pea Soup
Emeril’s Roasted Beet Salad with Pecan Vinaigrette
Farm Egg Herbed Quiche with Blue Cheese
Zucchini Bread with a Ginger Marmalade-Cream Cheese Spread
Soup & Salad or Quiche & Salad Combo

June 8 — Emeril’s Delmonico

Opal-Basil Macerated Peaches with Crème Fraiche
Chilled Local Melon Soup with Louisiana Crab Meat
Creole Tomato Gazpacho with Mint Oil
Roasted Tomato Tapenade with Housemade Capocollo Crustino

June 15 — Emeril’s

Local Mushroom & Goat Cheese Pizzetti
Pork Pot Pies with Local Pork and Vegetables
Louisiana Rice Pudding, Local Fruit Chutney

June 22 — NOLA

Belle Ecorce Goat Cheese Cake with Fresh Herbs and Roasted Red Pepper Coulis
Johnsdale Farms Tomato Gazpacho
House Made Wild Boar Sausage with Okra Stew
Grilled Green Tomato with Gulf Shrimp Remoulade

June 29 — Emeril’s Delmonico

Opal-Basil Macerated Peaches with Crème Fraiche
Chilled Local Melon Soup with Louisiana Crab Meat
Creole Tomato Gazpacho with Mint Oil
Roasted Tomato Tapenade with Housemade Capocollo Crustino

Bayou Teche Brewery Caters To The Locals’ Palate

Leslie — Tue, 04 May 2010 19:30:35 +0000

Christy’s back with a post for the beer-lover in you. When you’re enjoying your locally-fished seafood, don’t forget to drink local, too! -Leslie

Anyone that I encounter that has spent time in the Northwest will gladly tell me about all of the amazing breweries that pepper the Pacific. Even though we don’t have a myriad of local suds to choose from our selection slowly gets better every year.

A newcomer in the New Orleans market is Bayou Teche Brewery. Louisiana’s fourth brewery has humble beginnings, but will likely explode in popularity soon. Located just outside the town of Arnaudville the brewery is housed in an old railroad car. The beer was crafted out of a need for a great beer that compliments Cajun food.

I found their LA-31 Bière Pâle at Whole Foods and was admittedly drawn in with the packaging. Unlike a “K-Ville” gumbo party their clever labels are the real deal. Louisiana residents will recognize “beer drinkers paradise” as a play on “sportsman’s paradise” and our highway signs make a great logo. The beer itself is really, really good. It’s slightly fruity with a musty, nutty, spicy kick and even though it is a pale ale there is nothing “pale” about this great drinking brewsky.

Keep up with Bayou Teche Brewing via their blog and please help support this budding brewery.

LA-31 Bière Pâle’s Beer Advocate profile and rating can be found here.

Jazzmen Rice And Gambit Hold Recipe Contest For Home Chefs

Leslie — Mon, 01 Mar 2010 21:00:31 +0000

Gambit and Jazzmen Rice, a local food company, have partnered for a recipe contest featuring the new rice product. The “Jazzman” aromatic Jasmine rice varietal was developed by the LSU Agricultural Center’s Rice Research Foundation, a first for the United States. The winner of the recipe contest will win a deluxe kitchen prize pack valued at over $1,500 and will be presented at a tasting party at Rock-N-Bowl.

Many of my favorite dishes I prepare at home feature aromatic rices, so I can’t wait to try it. Jazzmen Aromatic Rice can be found at Zuppardo’s and your local Rouses supermarkets. Be sure to get your recipe in by April 1, 2010. Good luck to all that enter!

The Best Part Of Waking Up Is Kleinpeter’s Cafe’ Au Lait Ice Cream In Your Cup

Leslie — Tue, 22 Dec 2009 18:45:36 +0000

A couple of months ago, a friend-of-a-friend informed me of a new local frozen dessert I should try for the NOLA Eats blog. Since I love ice cream, sorbet and gelato, I thought it was a great idea. Unfortunately, it was only a week or so ago that I remembered to look for it at Whole Foods, but I couldn’t recall the name of the product. However, I did discover that Kleinpeter Farms Dairy, a Baton Rouge dairy farm, has a line of ice cream made with their rBGH-free milk and other “Made In Louisiana” ingredients.

I picked out a pint of their Cafe’ Au Lait, since I am also a coffee addict. I know some people prefer to keep their coffee separate from their frozen confectioneries, but since I enjoy my cuppa sweet and creamy, a coffee-infused ice cream is right up my alley. Kleinpeter’s Cafe’ Au Lait is made with Community Coffee and it did not disappoint.

Now, I am not the resident All Things Frozen & Good expert here in New Orleans. I tip my hat to Lindsay at Scoop Adventures for the bearer of that crown. But lemmetellyousomethin’, this stuff is just plain good. Really good. It is smooth and creamy, just as I imagine a cold glass of their milk is, or so a co-worker tells me (disclosure: we do not drink cow’s milk). I liked that the bourbon flavor in the ice cream base was a backdrop to the coffee flavor, which was mellow, yet rich and flavorful. You could definitely taste the coffee, but it wasn’t bitter, and while it does not specify, I can’t imagine that this was made with a chicory brew. Even my husband, who does not like coffee-flavored ice creams, liked the few bites I let him have.

We try not to buy too many desserts to keep on-hand, but I thoroughly enjoyed Kleinpeter’s Cafe’ Au Lait and can’t wait to taste their other flavors.