jfolse.com

Chef John Folse & Company

Chef John Folse & Company is the parent company of several food related industries. From custom food manufacturing to fine dining and bed breakfast, Chef John Folse & Company encompasses many aspects of the foodservice industry. From Lafitte's Landing Restaurant at Bittersweet Plantation to our manufacturing facility located in Donaldsonville, Chef John Folse & Company's gumbo of foodservice venues continue to add seasonings to the pot. White Oak Plantation nestled in the heart of Baton Rouge is

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CHEF JOHN FOLSE & COMPANY

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Chef John Folse & Company | jfolse.com Reviews

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Chef John Folse & Company is the parent company of several food related industries. From custom food manufacturing to fine dining and bed breakfast, Chef John Folse & Company encompasses many aspects of the foodservice industry. From Lafitte's Landing Restaurant at Bittersweet Plantation to our manufacturing facility located in Donaldsonville, Chef John Folse & Company's gumbo of foodservice venues continue to add seasonings to the pot. White Oak Plantation nestled in the heart of Baton Rouge is

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1 Chef John Folse

2 Cajun Food

3 Ship Cajun Food

4 Precooked Cajun Food

5 Cajun

6 Creole

7 Manufacturing

8 Louisiana

9 Food

10 Lafitte's Landing Restaurant

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Chef John Folse & Company | jfolse.com Reviews

https://jfolse.com

Chef John Folse & Company is the parent company of several food related industries. From custom food manufacturing to fine dining and bed breakfast, Chef John Folse & Company encompasses many aspects of the foodservice industry. From Lafitte's Landing Restaurant at Bittersweet Plantation to our manufacturing facility located in Donaldsonville, Chef John Folse & Company's gumbo of foodservice venues continue to add seasonings to the pot. White Oak Plantation nestled in the heart of Baton Rouge is

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store.jfolse.com

Chef John Folse Cajun and Creole Company Store, Featuring a complete line of cajun and creole foods ready to ship

Welcome to the Chef John Folse and Company Cajun and Creole Company Store. You can now shop for your favorite Cajun and Creole food products online. Our web site is always available to take your order for Cajun and Creole Foods, Cookbooks and many other great products, ready to ship. We also feature Chef John Folse's complete line of Cajun and Creole cookbooks, giving you access to all the great recipes that made him famous. Shipping charges are not included in the cost of the products.

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jfolse.com

1

Chicken and Andouille Gumbo

http://www.jfolse.com/recipes/soups/chicken10.htm

Chicken and Andouille Gumbo. Almost every species of wild game in Louisiana has been used in the creation of gumbo. Since most Cajun men were hunters and trappers, it is not surprising that they preferred Mallard duck and smoked andouille gumbo. However, chicken and sausage is still the most popular gumbo in Louisiana. 1 (5-pound) stewing hen. 1½ cups flour. 2 cups diced onions. 2 cups diced celery. 1 cup diced bell peppers. Frac14; cup minced garlic. 3 quarts chicken stock. 2 cups sliced green onions.

2

Catfish Courtbouillon

http://www.jfolse.com/recipes/seafood/fish29.htm

The courtbouillon of South Louisiana differs greatly from that of its forefather, the courtbouillon of the Mediterranean region of France. Here, we begin with the dark brown roux of the Cajuns, whereas in the South of France, the soup begins with olive oil and layers of vegetables and shellfish. I do believe the Cajun version is far superior. 1 (3-5 pound) catfish. 2 cups chopped onions. 2 cups chopped celery. 1/2 cup chopped red bell pepper. 1/2 cup chopped yellow bell pepper. 2 tbsps chopped garlic.

3

Experience Great Cajun & Creole Food and Recipes with Chef John Folse & Co.

http://www.jfolse.com/fr_rouxs.htm

What I love about cooking is that after a hard day, there is something comforting about the fact that if you melt butter and add flour and then hot stock, it will get thick! It's a sure thing in a world where nothing else is sure, it's a certainty, the stock will thicken! 2 cups all purpose flour. Calories from Fat: 0%. In a heavy bottom sauté pan, melt butter over medium high heat. Using a wooden roux spoon, add flour, stirring constantly until flour becomes light brown. You must continue...In a heavy b...

4

Experience Great Cajun & Creole Food and Recipes with Chef John Folse & Co.

http://www.jfolse.com/mm_biography.htm

CHEF JOHN D. FOLSE, CEC, AAC. Chef John Folse, born in St. James Parish in 1946, learned early that the secrets of Cajun cooking lay in the unique ingredients of Louisiana’s swamp floor pantry. Folse seasoned these raw ingredients with his passion for Louisiana culture and cuisine, and from his cast iron pots emerged Chef John Folse and Company. When Folse opened Lafitte’s Landing Restaurant in 1978 in Donaldsonville, he set out to market his restaurant by. The bakery division was launched in 1996 to cre...

5

Canned Whole Tomatoes With Basil and Garlic

http://www.jfolse.com/recipes/vegetables/sidedish39.htm

Canned Whole Tomatoes With Basil and Garlic. I have seen every variety and color of tomato canned here in Louisiana. Every culture has added their own flavoring touch such as the Italians with their garlic and basil. Personally, I like to can the Roma Tomatoes because of their size, but any variety will do just fine in this recipe. 12 pounds Roma Tomatoes. 16 whole cloves of garlic. 8 tablespoons lemon juice. 8 fresh Basil leaves. 4 teaspoons Louisiana Hot Sauce.

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revolutionnola.blogspot.com

Evolution Of A Revolution: November 2013

http://revolutionnola.blogspot.com/2013_11_01_archive.html

Monday, November 25, 2013. Food and Family Coming Together. Ahh the smell of gumbo… it’s the bowl that warms your soul during a Southern winter. But unless you grew up on a hunting camp or with your own Cajun grandma, making a roux from scratch can be a daunting task. We are all in luck - just last week Chef John Folse shared with Epicurious. 8221; John says. “The first thing I tell them is that everybody says equal parts of oil and flour, but not really.” In this concise roux handbook. Making you feel r...

revolutionnola.blogspot.com

Evolution Of A Revolution: May 2012

http://revolutionnola.blogspot.com/2012_05_01_archive.html

Wednesday, May 2, 2012. A Q&A with Restaurant R’evolution Mural Artist Grahame Ménage. Restaurant R’evolution’s design is central to the story we will tell about the history and contributions of the seven nations of Louisiana. Like our cuisine, the design celebrates and pays homage to Louisiana’s history while introducing contemporary, distinctive accents that “revolutionize” the classic dining experience, and make it truly unique. 65279; . Spain and Acadia: The Spanish grant land. Can you tell us abou...

cookbooksetc.blogspot.com

Cookbooks Etc: December 2009

http://cookbooksetc.blogspot.com/2009_12_01_archive.html

Mostly about collecting cookbooks, food, recipes, knitting or crocheting - those things that keep me sane.or make me crazy! Tuesday, December 8, 2009. Hooks, Lies and Alibis. Hooks, Lies and Alibis by Chef John D. Folse and Michaela D. York. Is one of my newest acquisitions that I will be reviewing here shortly. Watch for more on this book - coming soon! Links to this post. Labels: Chef John Folse. Subscribe to: Posts (Atom). Hooks, Lies and Alibis. View my complete profile. Meal Plan Monday #25. More Fa...

eatyall.com

Meet the Ladies Inside the South’s Hottest Restaurants - EatYall.com

http://www.eatyall.com/2015/07/meet-the-ladies-inside-the-souths-hottest-restaurants

Food Events in the South Behind the Scenes with Southern Chefs, Cooks, Farmers and Food Products. News & Updates. Drop us a Line. Sign up for Email Notifications. Invite Us to Visit. Meet the Ladies Inside the South’s Hottest Restaurants. July 15, 2015. By Eat Y'all. Editor’s Note: Join us for the 2016 Sweetest Chefs of the South on Monday, September 12 at The Lake House in Ridgeland! CLICK HERE for more information and to BUY TICKETS. Behind every great restaurant, there has to be a woman, right? Prior ...

cheeseisalive.com

Cheese Is Alive: How many types of cheese are there?

http://www.cheeseisalive.com/2009/02/how-many-types-of-cheese-are-there.html

Cheese is sexy, stinky, soft, hard, firm, smoked, blue, washed, bloomy, acidic, grassy, herbaceous, milky, sweet, savory, aged, fresh and delicious. Cheese is good. Monday, February 16, 2009. How many types of cheese are there? There are about a bajillion. Different types of cheeses that we know of. Of course this doesn't take into consideration the people who are making homemade cheese, or cheesemakers. Cheese, like many things in life falls into a number of categories. Those categories are:. The name t...

gritsandgourmet.blogspot.com

grits and gourmet: March 2009

http://gritsandgourmet.blogspot.com/2009_03_01_archive.html

Tuesday, March 31, 2009. Saturday, March 21, 2009. Nothing fancy, just mashed potatoes with a little garlic and roasted red pepper puree stirred in. The sauteed spinach is a Barefoot Contessa recipe that's been one of our favorites for a long time. I realized after we finished eating that I forgot to add garlic to both vegetables, but they were still delicious! Friday, March 13, 2009. I'm supposed to be cleaning, but feel inspired to menu-plan. Gotta go with inspiration! T: zucchini pancakes, salad.

gritsandgourmet.blogspot.com

grits and gourmet: July 2009

http://gritsandgourmet.blogspot.com/2009_07_01_archive.html

Tuesday, July 28, 2009. Wow it's been over a month since I posted anything here! It's kind of hard to think of some of the exceptional food we've eaten in the past month while Nick is loudly reading. Green Eggs and Ham. To Bella, but I'll try. Bella's saying lots of new words: "squash," "okra," "peach," "peas," "chowchow" (eaten with the peas), "flowers," and "rain" are just a few. We're working on "tomato." Can you tell what we've been eating (and growing)lately? Grilled peach and mozzarella salad.

gritsandgourmet.blogspot.com

grits and gourmet: Breakfast, lunch, & dinner

http://gritsandgourmet.blogspot.com/2009/05/breakfast-lunch-dinner.html

Wednesday, May 6, 2009. Breakfast, lunch, and dinner. I'm so proud of myself- I prepared 3 meals today, and all were delicious! I just realized, though, that we've consumed a lot of dairy today. Breakfast was fresh strawberries with whipped cream and granola (okay, so Nick made the granola last night), drizzled with honey. Lunch was grilled pimiento cheese sandwiches, inspired by the one I ate at Early Girl in Asheville. (I love my bread machine! Supper was shrimp pesto penne. Whitton Flower and Produce.

incredibleboris.com

Hypnotist Entertains Troops in Afghanistan

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EVENT PLANNER: READ THIS FIRST. OPTIONS and COST FACTORS. SPEECH TOPICS and VIDEO. Book - You can Do Anything! CD - Relaxation and Motivation. MP3 Download - Relaxation and Motivation. MP3 Download - Fast Phobia Cure. MP3 Download - Fear of Public Speaking. Incredible Boris Tour Shirt. Book - You Can Do Anything. PHONE, EMAIL, ADDRESS. Hypnotist Entertains Troops in Afghanistan and Kuwait Book NOW. Operation HOT, Officers Clubs, Base Theaters around the world. We underwent antiterrorist training, supplie...

gritsandgourmet.blogspot.com

grits and gourmet: January 2009

http://gritsandgourmet.blogspot.com/2009_01_01_archive.html

Saturday, January 31, 2009. From Moosewood Restaurant New Classics. View it in the Moosewood recipes archive:. Http:/ www.moosewoodrestaurant.com/. Friday, January 30, 2009. Why I want a Viking gas range. Okay, I guess it doesn't. To be a Viking. but a gas stove would have been a godsend. We spent the first half of the week in Benton to attend Nick's grandad's funeral. Food highlight- McClard's barbecue! Moosewood Restaurant New Classics. Serves 4-6 prep: 15 mins bake: 20-30 mins. 3/4 c dry white wine.

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Chef John Folse & Company

Visit the Company Store! Shopping and cooking is easy and. Convenient, with our wide selection of food. Products, cookbooks and gift baskets! 2517 South Philippe Ave. • Gonzales, LA 70737 • (225) 644-6000 • FAX (225) 644-1295.

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