I had a moment of weakness for these cake pops designed by Bakerella, check out her new Christmas designs and I will post the comical pops that I made for my good friend KK and her "Pussy Party". Its really not as dirty as it sounds, she just loves kitties!
I started with a base of Kamut Puffs (Kamut is an ancient grain that is closely related to durum wheat, the puffed cereal has no sugar, no salt, no fat, is low in calories and is a great source of fiber) and shredded oat cereal (I love the Barbara's Bakery brand that is sold at Whole Foods, again a great source of fiber and also low in fat). I fold ground Golden Flax Seed, dried fruit, toasted nuts, and sunflower seeds and bind the bars with a cooked base of Louisiana Honey and all-natural Peanut Butter.
The Peanut Butter and Honey are brought to a boil and simmered for about a minute before I add it to the dry base.
First things first...do you know what a mirliton is? The mirliton, also known as the Vegetable Pear, Chayote or according to my mother-in-law a merliton is a subtropical member of the squash family. The fruit, pear shaped with a thin light green skin holds a crispy milky white/green flesh which surrounds a single soft seed. Its downright delicious! 
I have a standing dinner party almost every Thursday evening, in the home of one of my favorite clients. After the kids (all five of them) have enjoyed their dinner of Chicken Nuggets, Corn and Pasta, the adults sit down to a relatively quiet meal. This past week was a particularly beautiful dinner. It may just be the yellow plates (one of my favorite colors) but everything looked as good as it tasted. 
For the main course they enjoyed a piece of pan-seared Wild Speckled Trout, served over a bed of Spaghetti Squash and Broccoli Rabe. Sauced with a twist on the classic Amandine, made with the zest and juice of an organic Louisiana Satsuma instead of the traditional Lemon Juice, and in place of chopped parsley to finish I substituted a chiffonade of Basil from the family's garden. 
Dessert was a classic, Chocolate Creme Brulee with a burnt Turbinado Sugar crust. Consumed in moments! A great meal!
This week I am so excited to have a really comforting, locally sourced menu for the Crescent City Farmers Market "Green Plate Special". Stop on by and grab some grub! See you at the Market!
Sitting on a French Ivory Cake Stand and placed in the doorway on an antique table it could not have been more beautiful. The wedding was held at Cafe Amelie, a gem of a restaurant...and the site of my beautiful wedding as well, in the heart of the French Quarter. Also known as the Princess of Monaco Courtyard the gardens and fountains inside are a beautiful contrast to the somewhat crowded, dingy streets that lay outside the gates. The courtyard itself with its brick walls, lush foliage and cast iron fountains are really quite a sight. If you live here, go eat and enjoy Chef Jerry's twists on Southern cuisine and if you visit please do the same. Their signature cocktail, the Amelie, is a twist on the Mojito made with Vodka instead of Rum, fresh Lime Juice, Mint and Club Soda. Just ask my momma...its not to be missed.
Lauren had her friend, an obvious talent, design and hand make her wedding toppers. The couple was a beautiful finishing touch floating on Butter Cream with the Sugared Citrus Leaves and Candied Kumquats at their delicately painted feet.
For Tim, I made three small Gateau's de Sirop...a traditional Creole Cake made from Steen's Cane Syrup and bathed in dark El Ray Chocolate Ganache. Each cake was layered with whipped Chocolate Ganache and one was prickled with toasted Almonds to break up the shine factor.
There really isn't anything like coming home to presents! Today my honey surprised me with my very own "Obama Baggu". Since I shop for at least two clients a day I am always collecting more reusable grocery totes to fill with groceries for other people. I long since gave up plastic bags and try to avoid the paper bags...using them only when I forget to take the clean ones out of the dryer and put them back in the car. 
Not much of a post here just an experience that I need to get off my chest.
Art for Art's Sake is this coming Saturday! This fundraiser supports the Contemporary Art Center, takes place at the beginning of the fall every year and this year is even more special since "Art for Art's Sake is celebrating its 30th birthday. It has become a city wide event that has locals and tourists alike walking all over the city from the French Quarter, to the Warehouse District and down Magazine Street. Boutique shops, art galleries, jewelers, and antique shops will keep their doors open late to encourage "go-cup" fisted buyers to pull out their wallets and reveal new fall collections.
Gogo is doing it up as she debuts her new space at 4222 Magazine Street, just a few steps down from her previous store. Enjoy Cupcakes, Champagne and music provided by Dubla. Dubla Music will be spinning to set the mood for the new store. Shout out to my girl Niki who will be making her jewelery debut alongside a few other jewelers that Gogo has decided needed a little "Crescent City" representation.
Large salads, one topped with gorgeous chunks Jumbo Lump Crabmeat and the other with Boiled Louisiana Shrimp were dressed with Dijon Vinaigrette and the house Green Goddess dressing respectively.
Happy Birthday Ladies! There really isn't anything better than cooking for people that you love! I wanted to make my ladies a really tasty cake for their birthdays, so I was able to come up with a cake that layered Classic Yellow Cake (see the recipe below) with my Candied Pistachio Brownie Cake. I alternated the layers with Apricot Frosting and then swathed the whole cake in Vanilla Bean Frosting, topped with Chocolate and Pistachio Brittle dipped Meringues
nola bean yellow cake
The vinaigrette was a beautifully hued orange, it was the color of an yellow heirloom tomato. The base was concocted with Dulcet Madras Curry Mustard, a touch of Acadiana Honey, freshly ground Black Pepper, peeled and diced Persimmon and a mix of Canola and Extra Virgin Olive Oil. It was so good and pretty, the teaspoon that I sampled with a drop of the Kurbiskernol was heavenly. Looking forward to their reaction.
We named Constant Bliss after a revolutionary war scout killed in Greensboro by native Americans in 1781. He was guarding the Bayley Hazen Military Road with his compatriot Moses Sleeper, who died with him."
I describe it as a sublime cheese! It wasn't too overpowering, grassy and sweet with just a tang that hits the back of your throat. I paired the "Constant Bliss" (how can you not love a cheese with a name like that?) with a thin slice of Quince paste and some Olive Oil Crisps. I instructed the guests that they should place the Quince Paste (just a tiny bit) on the crisp, top it with the cheese and to place the cheese down on the tongue so that the cheese is the first taste they experience followed by the quince and then the richness of the Crisp.
There really is no other way to describe this cocktail other than it is one of the most delicious libations that I have ever enjoyed! Truly...the Sloe Gin syrup slowly trickled through the cone of ice and sweetened my Lemon Gin Soda while the Mint made the whole experience as fragrant as it was flavorful!
An early day called for a bit of shopping this afternoon. I decided to spend my time and my dollars locally with "Ruby" owner Laura Lea Reid. Laura has decided to move the shop, currently located at 3932 Magazine Street, down the street (new address to be announced) and she is having a fantastic sale. One of the first things to catch my eye was a t-shirt manufactured by "Better Bacon".
I have am very lucky to work in some of the most beautiful homes in New Orleans and today I made a delicious Curried Zucchini Bread for a client. This bread is delicious, scented with heat from ground Ginger, toasted Curry Powder, Poppy Seeds and a dash of White Pepper. Flecked with freshly grated Lemon Zest and chopped Walnuts the result is a uniquely spicy, sweet treat. The recipe yields 2 loaves of Zucchini Bread or 18 muffins so I made a few of each.
