Greek Vegetable Sandwiches
Makes 6 sandwiches. Recipe is from Margo Bouanchaud (Hayes) and Mary Ann Monsour’s “Culinary Secrets” cookbook.
1 medium eggplant, sliced into 1/2-inch rounds
1 large onion
Cavender’s Greek seasoning
6 poppy seed or onion sandwich rolls
Basil olive oil (or other herb-infused oil)
Spinach or basil leaves
1 tomato, sliced
6 mozzarella slices
Cowbell, 8801 Oak St., New Orleans, will now open for brunch on Saturdays and all day on Monday, except from 3 p.m. to 5 p.m. Chef Brack May’s brunch menu will include dishes such as sourdough pancakes with Vermont maple syrup and fresh berries, corned beef hash with poached eggs and Irish aioli, huevos rancheros with house-made chorizo and buttermilk-fried chicken and waffle with maple sausage gravy and chipotle-raspberry preserves. The bar will also be open, featuring Bloody Marys and Irish Coffee featuring PJ’s Coffee.
The crew behind Baton Rouge’s popular Curbside food truck are bringing their grub to a brick-and-mortar store in New Orleans. Owner Nick Hufft said the bar of Barcadia, 601 Tchopitoulas St., wNew Orleans, will open soon. The menu will feature Curbside’s burgers — known as repeat offenders — and some of their best-selling specials, including the KGB, a burger topped with a fried egg; and the Brian, which features the truck’s pork belly preserves.
“We’re taking the concept of (a) smaller menu with lots of weekly specials,” Hufft said in an email. “We have access to so many amazing farmers that have so many amazing products here in Louisiana.” Hufft said Barcadia will also offer appetizers, such as fried pickles, pork cheek meat pies, Vietnamese wings and more. Furthermore, the restaurant will take the food a step beyond the truck. Barcadia’s frites, for instance, will be fried in duck fat.
Basil Tomato Soup
Serves 3 or 4. Recipe is by Corinne Cook.
2 tbls. butter or margarine
½ onion, chopped
1 or 2 carrots, peeled and shredded
1 (14.5-oz.) can peeled whole tomatoes, coarsely chopped
1 (10-oz.) can Ro-Tel Original diced tomatoes and green chilies. (Add a little less if you want it less spicy.)
1/4 to ½ cup chopped fresh basil (lightly packed)
½ tsp. sugar
1 cup vegetable broth
2 tbls. Italian bread crumbs
Sour cream, optional
1. In large saucepan, sauté onion and carrots in butter or margarine until onions are soft.
2. Add whole tomatoes, Ro-Tel tomatoes, basil, sugar and chicken broth. Simmer, uncovered, about 5 minutes.
3. Place tomato mixture in small batches in blender or processor and process until lightly pureed.
4. Return to saucepan and stir in the bread crumbs. Serve warm. If desired, a bowl of sour cream may be passed at the table for those who would like a spoonful on top of their soup.
The Londoner, 4215 S. Sherwood Forest Blvd., Baton Rouge, is hosting a beer dinner Jan. 24 at 6:30 p.m. featuring five courses and cocktails from four breweries. Brooklyn Brewery’s Local 1 will be served for “beertails,” followed by the first course of Abita S.O.S. served with Hawaiian poke dressed in a seasame oil lemon vin. The second course will feature Curious Traveler served with pan-seared scallops covered in a naturally sweetened tropical salsa and the third course is Abita Mardi Gras Bock alongside a sun-dried cranberry and spinach salad with roasted almonds dressed in a white wine vin. The fourth course highlights Magic Hat #9 with pan-seared cod and shrimp with tomatoes and basil, served with lemon vin and angel hair pasta. The final course, a tiramisu, will be served with Brooklyn Chocolate Stout.
The home cooks who win the national cooking contests now seeking entries will take home thousands of dollars in prizes.
Competitors in the 46th annual Pillsbury Bake-Off Contest will be vying for almost $1.1 million in cash, prizes and trips, including a $1 million grand prize. Those entering the seventh annual Man-O-Manischewitz Cook-Off have a chance to win a $25,000 grand prize, which includes Maytag appliances, cash and an expense-paid trip.
Makes 4 servings. Recipe is by Helana Brigman.
1 bunch kale, washed, dried and torn into bite-sized pieces
Olive oil, for dressing
Kosher salt, for dusting
1. Preheat oven to 350 degrees. Line a baking sheet with either a Silpat mat or wax paper. Lay kale leaves across baking sheet and dress lightly with olive oil and kosher salt. Don’t worry about overcrowding your kale leaves, as they will shrink a good bit during cooking.
2. Roast kale in oven for 5 minutes and flip. Roast for an additional 5 to 7 minutes or until kale is light and crispy. Remove from oven, cool and enjoy.
SoBou bar chef Abigail Gullo will lead a seminar discussing the history, techinques and variations of the Manhattan at a 5 p.m. Monday workshop, “I’ll Take Manhattan: A Cocktail Seminar,” at SoBou, 310 Chartres St., New Orleans. Cost is $35 online or $40 at the door. Southern Food and Beverage Museum and Museum of the American Cocktail members get a 20% discount.
Visit the Southern Food and Beverage Museum for more information.