With a menu titled “A Day at the Office,” chef Chris Wadsworth of Restaurant IPO won the WYES-New Orleans Cooking With Community Coffee contest held earlier this year. His dinner, which was Sept. 25, included seven courses with dishes like grits and Breakfast Blend roasted grillades, Pecan Praline smoked duck with a Medium Roast berry compote and duck cracklin’, prime beef medallion with Café Special and a chicory and chocolate molten cake. Wadsworth’s competition in the contest, part of WYES’ Seasons of Good Tastes, included Latil’s Landing Restaurant at Houmas House, Galatoire’s and Redemption.
Vegetarian Spaghetti Sauce
Serves 6. Recipe is by Suzanne Vandyck.
1 lb. eggplant, peeled and cut in 1-inch cubes
1 red bell pepper and 1 green bell pepper, cut into small strips
1 carrot, finely chopped
1 medium onion, chopped
4 garlic cloves, minced
1 (28-oz.) can stewed tomatoes, Italian style
2 tbls. tomato paste
4 ozs. mushrooms, sliced
1 chili pepper, seeds removed and chopped (optional)
1 tsp. dried crumbled oregano
1 tsp. dried basil
1 tsp. dried rosemary
Freshly ground pepper and salt, to taste
Kalamata or California olives for garnish
Grated Parmesan cheese
1. Combine all ingredients in a slow cooker, except olives.
2. Stir well.
3. Cover and set on Low for 4 to 6 hours.
4. Serve over your choice of pasta with some freshly grated Parmesan cheese and top with olives for garnish.
The January issue of Louisiana Cookin’ magazine is going national, and Baton Rouge’s own chef Chris Wadsworth of Restaurant IPO is featured. The Office bar — located above IPO — is celebrating at 6:30 p.m. Tuesday with chef Wadsworth’s tapas, a live podcast by “Me and My Big Mouth,” a wine tasting with Republic National, $2 Tin Roof and a cash bar.
Serves 8. Recipe is from Martha White.
4 large eggs, beaten
1/3 cup butter, melted
1 (8.5-oz.) can cream-style corn
1 (4.5-oz.) can chopped mild green chilies, undrained
1 (6-oz.) pkg. Martha White Mexican Cornbread Mix
2 cups shredded sharp Cheddar cheese (I used 1 cup)
1/2 cup chopped red bell pepper
2 tbls. chopped jalapeño peppers (from jar)
Pinch of ground red pepper, if desired
1. Heat oven to 400 degrees. Spray an 8-inch square glass baking dish with nonstick cooking spray.
2. Combine all ingredients in large bowl. Pour into prepared baking dish.
3. Bake in preheated oven for 35 to 40 minutes or until set and golden brown.
Check out Thibodaux’s own Donner-Peltier Distillers , 1635 St. Patrick Highway, at their open house Thursday from 3 to 6 p.m. The distillery will offer free tours and samples of their rice vodka Oryza and Rougaroux rum.
Recipe is from Jennifer Trahan and Christine Fulton, co-owners of Cajun Country Rice.
2 cups cooked long grain rice
1/2 cup pine nuts, divided
12 cherry tomatoes, quartered and seasoned to taste with salt and pepper
1/2 cup fresh basil leaves
2 cloves garlic
1/2 cup olive oil
1/2 tsp. salt