We’re eating & drinking our way through New Orleans with the #NewinNOLA crew. Here’s where we spent the last week of September (time flies, right?!):
s’mores pie from the American Sector (photo by Carlie Kollath Wells/NewinNOLA.com)
BY PATSY R. BRUMFIELD – THE SOUTHFACIN’ COOK
Patsy R. Brumfield
The Southfacin’ Cook
Once I found out you didn’t have to cook the noodles ahead of time, I became a big fan of homemade lasagna.
It’s true, if you have a juicy enough sauce, the noodles cook along with the rest of the casserole. What a liberating moment.
Usually, I make the “red” lasagna with lots of mushrooms and turkey instead of beef. (I’ll pass that along soon.) But today’s recipe comes from an event for which I needed to make a vegetarian version. I doubled the recipe to make two large aluminum-pan entrees, but the recipe below serves 6. This version is an adaptation from Ina Garten (the Barefoot Contessa).
I love making lasagna for a a pre-Thanksgiving meal as my family arrives for the holiday. Spinach/mushroom or red-sauce/turkey, it’s a great go-to with a green salad and French bread. It’s also great because you can make it ahead of time, even freeze it. Just take it out with enough time for it to “warm up” to nearly room temperature or you’ll be baking much longer than you’d like.
Enjoy!
We’re eating & drinking our way through New Orleans with the #NewinNOLA crew. Venues from Sept. 16 to Sept. 23:
a peanut butter and jelly macaron from Sucre (photo by Carlie Kollath Wells/New in NOLA)
BY PATSY R. BRUMFIELD – THE SOUTHFACIN’ COOK
Patsy R. Brumfield
The Southfacin’ Cook
New in Nola’s leader, Carlie, reported her first taste of Southern spoon bread recently and was curious about how it’s made.
Carlie, you are in luck! I’ve discovered my great-grandmother’s recipe amongst my collection from my mother and grandmother. It looks pretty easy, and I’m going to test it out for everybody. I could use a hand-mixer for this, but I suspect “Mummy” did not, so I’m going old-school with a wooden mixing spoon.
This is a great Southern alternative to potatoes or rice. It tops well with gravy or a dab of butter or nothing at all.
We’re eating & drinking our way through New Orleans with the #NewinNOLA crew. Venues from Sept. 9 to Sept. 16:
shrimp at the Westwego seafood market (photo by Carlie Kollath Wells/New in NOLA)
We’re eating & drinking our way through New Orleans with the #NewinNOLA crew. Venues from Sept. 3 – Sept. 9:
photo by Carlie Kollath Wells/New in NOLA
Shrimp & grits is a dish that’s gone from the mundane to haute cuisine in just a decade or so. My rendition is a bow to the famed version at City Grocery on Mr. Faulkner’s fabled Square in Oxford, Miss., although I’ve always thought City Grocery’s was too pepper-hot. I’ve adjusted this one accordingly.
Patsy R. Brumfield
The Southfacin’ Cook
The recipe is a perfect entree for 4, plus french bread and a tasty salad.
We’re eating & drinking our way through New Orleans with the #NewinNOLA crew. Venues from Aug. 26 – Sept. 2:
charbroiled oysters from Drago’s restaurant in the French Quarter
Pot roast is equal to mac & cheese when it comes to comfort food. Summer or winter, a succulent hunk of beef with carrots, onions and potatoes is just a gift from the food gods.
Patsy R. Brumfield
The Southfacin’ Cook
Not only is it great for company, it’s a perfect weekend dish, which I prefer to braise in the oven over a couple of hours (which is why I make it on the weekends). Then, the leftovers are to-die-for, either reheated as the main dish or on an open-face sandwich with the gravy over the top.
Anyway you slice it, pot roast is delicious and hearty.
We’re eating & drinking our way through New Orleans with the #NewinNOLA crew. Venues from Aug. 19 – 26:
chicken tinga quesadilla from Felipe’s in the French Quarter (via @NewinNOLA on Instagram)
See the yummy food photos here.
Follow our food adventures throughout the week on Instagram (@NewinNOLA).
What to see other great New Orleans restaurants we’ve visited? Check them out here.
New in NOLA 