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Louisiana Culinary | Recipes and photos from LCI students at the Red Stick Farmer's MarketRecipes and photos from LCI students at the Red Stick Farmer's Market
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Louisiana Culinary | Recipes and photos from LCI students at the Red Stick Farmer's Market | louisianaculinary.wordpress.com Reviews
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Recipes and photos from LCI students at the Red Stick Farmer's Market
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Brussel Sprout Hash | Louisiana Culinary
https://louisianaculinary.wordpress.com/2009/01/15/brussel-sprout-hash-with-caramelized-shallots
Recipes and photos from LCI students at the Red Stick Farmer's Market. 6 Tablespoons (3/4 stick) butter, divided. 4 Tablespoons orange juice. 1 1/2 pounds brussel sprouts, trimmed. Serves 8 to 10. Reserving some of the butter for the end of the cooking process allows the full flavor of the butter to remain intact, and enriches the mouthfeel of the dish overall. On January 15, 2009 at 11:53 am Leave a Comment. To TrackBack this entry is:. Feed for comments on this post. Leave a Reply Cancel reply.
Turnip Galette | Louisiana Culinary
https://louisianaculinary.wordpress.com/2009/01/22/turnip-galette
Recipes and photos from LCI students at the Red Stick Farmer's Market. 15 medium turnips, trimmed and peeled. Salt and freshly ground black pepper. Preheat oven to 375 F. Generously butter a 9″ glass pie dish. Thinly slice turnips and layer slices in dish, slightly overlapping. Season with salt and pepper. Weight turnips with another 9″ glass pie dish. Bake until golden, 1 1 1/2 hours. Uncover and invert onto a large plate. On January 22, 2009 at 4:11 pm Leave a Comment. To TrackBack this entry is:.
Turnip and Orange Salad | Louisiana Culinary
https://louisianaculinary.wordpress.com/2009/01/15/orange-fennel-and-red-onion-salad
Recipes and photos from LCI students at the Red Stick Farmer's Market. Turnip and Orange Salad. 1 pound fresh turnips, peeled and sliced thin. 4 large navel oranges, segmented. 3 Tablespoons fresh orange juice. 3 healthy sprigs orange mint, shredded. Sprinkle salt over turnip slices in a bowl and toss lightly to coat. Add orange segments, juice, honey, and mint and mix. Salad can be served right away but is best if allowed to sit, refrigerated, for several hours so the flavors can meld together. Create a...
Southern Ceviche | Louisiana Culinary
https://louisianaculinary.wordpress.com/2009/01/15/mexican-ceviche
Recipes and photos from LCI students at the Red Stick Farmer's Market. 1 pound fresh shrimp. 2 large navel oranges. 1 cup mixed small sweet tomatoes, halved lengthwise. 6 Tablespoons chopped fresh cilantro. 1 green onion, sliced thin. Serves 4 to 6. If using shrimp, prepare the ceviche about an hour before intending to serve it. If they sit too long in the acidic mixture, they will become tough and rubbery. On January 15, 2009 at 1:05 pm Leave a Comment. To TrackBack this entry is:.
Shrimp and Sweet Potato Fritters | Louisiana Culinary
https://louisianaculinary.wordpress.com/2009/01/22/shrimp-and-sweet-potato-fritters
Recipes and photos from LCI students at the Red Stick Farmer's Market. Shrimp and Sweet Potato Fritters. 1 large sweet potato, peeled and cut into 2″ x 1/3″ batons. 1 cup all-purpose flour. 1/2 cup rice flour. 1/2 pound medium shrimp, legs and tail shell removed. Leaves from 1 head leaf lettuce. 1 bunch green perilla leaves. 1 bunch purple perilla. Add 3 cups cold water to sweet potatoes in a large bowl and soak for 4 hours. Drain and set aside. Serves 4 to 6. To TrackBack this entry is:. Https:/ louisia...
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Louisiana Culinary | Recipes and photos from LCI students at the Red Stick Farmer's Market
Recipes and photos from LCI students at the Red Stick Farmer's Market. 15 medium turnips, trimmed and peeled. Salt and freshly ground black pepper. Preheat oven to 375 F. Generously butter a 9″ glass pie dish. Thinly slice turnips and layer slices in dish, slightly overlapping. Season with salt and pepper. Weight turnips with another 9″ glass pie dish. Bake until golden, 1 1 1/2 hours. Uncover and invert onto a large plate. On January 22, 2009 at 4:11 pm Leave a Comment. Shrimp and Sweet Potato Fritters.
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