Food

Kate McDermott discusses tips for crafting scrumptious pies and Madeline Wright talks about the origins of a local Thanksgiving staple, Spinach Madeleine.

By Ian McNulty

New Orleans, La. –

Walk the aisles of the New Orleans Food Cooperative's gleaming new grocery store in the Faubourg Marigny, and it seems there's something different to catch the eye on every shelf and in every bin, from rare and colorful heirloom produce varieties to specialty meats to bulk grains and seeds. It turns out, there's also a mission and a community purpose behind them too.

SEAFOOD GUMBO

1/2 CUP OIL
1 CUP FLOUR
4 GUMBO CRABS
2 LBS. SHRIMP
1 ONION, CHOPPED
1 BELL PEPPER, CHOPPED
3 STALKS CELERY, CHOPPED
2 LBS. OKRA, SLICED 1/4"
OIL FOR FRYING OKRA
1 - 1 LB. CAN CRUSHED TOMATOES
1 GALLON SHRIMP STOCK
1 CLOVE GARLIC
2 T THYME
1 BAY LEAF
1 BUNCH GREEN ONIONS
CRYSTAL HOT SAUCE TO TASTE

By Ian McNulty

New Orleans, La. –
Imagine the dubious scrutiny a native New Orleanian might bring to an oyster po-boy encountered in Atlanta or a muffuletta in San Francisco. That's how the Philadelphian approaches the cheese steak or roast pork sandwich outside of their natural habitat, how the Chicagoan looks at an Italian beef abroad and how a Northeasterner with a hoagie jones regards anything dubbed a sub.

Crabmeat Ravigote

1lb. lump crabmeat
2 cups mayonnaise
6 oz. capers, chopped
3 tablespoons chopped parsley
1 bunch green onions, sliced
Juice of 1 lemon
1 egg
1 cup oil
Salt, pepper and hot sauce to taste
1 head iceberg lettuce, finely sliced

Combine lemon juice and egg in food processor. With machine running, slowly drizzle in oil. Mix together crab, mayonnaise, capers, parsley and green onions. Chill thoroughly and serve on a bed of lettuce.

By Ian McNulty

New Orleans, La. –
For players and coaches, a football game starts long before kickoff. The same holds true for the food-minded Saints fan. For such fans, it starts with choosing what to cook and devoting the hands-on work to ensure a victorious feast.

Salade de Xuxu

Serves 4

2 raw merlitons (choyotes)
3 oranges
1 bunch of green onion, sliced
1 tablespoon extra virgin olive oil
Juice of 2 limes
Salt and pepper to taste
Fresh coriander, parsley or mint, finely chopped

By Ian McNulty

New Orleans, La. – You've had crab cakes and New Orleans-style BBQ shrimp before, but probably not the way they do them at Saffron NOLA.