Ruby Slippers Cookbook

PolyScience- Sous Vide

2010-04-23T22:01:00.009-05:00

THANK YOU POLYSCIENCE! THANK YOU FACEBOOK FRIENDS!

Due to my wonderful facebook friends, I was chosen as the winner of a PolyScience Sous Vide Immersion Circulator.

7306C Thermal Circulator - The Standard for Sous Vide Cooking
Exceptional control of liquid heating to within 0.09F (0.05C)
Three preset buttons make the selection of frequently used cooking temperatures fast and fool-proof
One-touch control enables you to quickly set or adjust cooking temperature
Controls liquid heating up to 300F (150C)
Easily selectable high and low pump speeds provides precise control over cooking liquid circulation
High-grade stainless steel heating coil and pump ensure lasting, trouble-free performance

For my non culinary friends, it is a really fancy tool for my kitchen that makes me VERRRRRRRY HAPPPPPPY!
Polyscience was nice enough to make one for me as a result of their recent facebook contest and it is the perfect complement to my Smoking Gun, which I love too. When the box arrived, I couldn't wait to open it.

The contents seemed incredibly technical and fancy and I understood why this is a professional grade appliance. The certifications, testing results and details were quite impressive. In fact, I felt it was necessary to read the instruction manual cover to cover. I didn't want to break this fancy new equipment the first day.

The water heated faster than I expected, the machine wasn't too loud and the circulator moved the water at two different speeds. I was glad I read the manual because it was set on C instead of F. Once I got that set, I was ready to roll.

So, on the second day, I made my first creation---a poached egg in the shell. It was the most beautiful poached egg I've ever made. It was perfect! I can't wait to have a brunch party and cook 20 of these at one time.

We enjoyed brunch for dinner that night- Croissants with fried ham, sauteed mushrooms and other assorted veggies topped with a slow poached egg. All I can say is YUM!

I can't wait until I work on my next masterpiece! Perhaps ribs or duck...who knows? Whatever it is, it will be a fun experiment and has stepped my skills up a few levels.

I'll keep you posted on the results

Casa Velas, Puerto Vallarta

2009-06-09T20:05:00.004-05:00

We took a much needed vacation last week and got a great deal! During all of the swine flu chaos, I decided to book a vacation to...Mexico, and I'm glad I did.

It was immediately apparent what a major impact the Swine Flu media attention and the wallet tightening of consumers has on the Mexican tourism economy. The airport was practically empty, cab drivers had no customers and shops were closed because there were no patrons. Once we arrived, we knew that we did a little something to help boost their spirits and their business all while getting us a much needed break!

At first I was a little concerned, because when we arrived at the airport, our driver told us the hotel was closed. I wondered, "How can the hotel be closed, I booked it for a week?!" Well, it seems that we were the only people who booked it. According to staff at the hotel, they haven't had a guest in over a month! They said travel agents were canceling reservations and with no guests, they had no work so the hotel closed!

After much discussion, and much needed translation (since I speak limited Spanish) we were set up in a sister hotel called the GRAND VELAS. It was beautiful, but not the quaint boutique hotel we were originally hoping to visit. It was basically empty and I'm guessing that only about 30 of the 800 rooms had guests.

We enjoyed the day and one night there and were happily greeted by one of the managers of Casa Velas the next morning. He explained to us that we were the first guests to stay in the hotel and that they were reopening for us! Now I know how Brad and Angelina feel when they are escorted around by staff and have total privacy...we had an 80 room hotel to ourselves for several days until more guests arrived.

The staff was amazing and catered to our every need. Many thanked us often for visiting and told us how difficult times were in the area with no tourists. We were glad to be there so it was a win win situation!

Since the hotel was closed for quite some time, I would expect a few bumps in the road. We had a couple of challenges, one with the AC the other with the cold water. Both were resolved quickly and pleasantly. The staff seemed genuinely upset that we had any challenges and did what they could to take care of us. They truly know the meaning of customer service!

The food was enjoyable! "Authentic" Mexican food was limited on the property, but one of the managers set us up with a great little place in town and forgot to tell us it was also the best place in town to see the sunset! Mauricio thanks for the GREAT RECOMENDATION!

We are spoiled in New Orleans with good food and were pleased with the quality at both hotels. The presentation was stunning at every meal! We enjoyed Tuna Carpaccio, Duck Crepes, Squash Blossom Quesadillas, Shrimp every way possible, Sushi, and an amazing selection of sorbets.

Bene the Bartender was extremely friendly and used every opportunity possible to practice his English and visit with us. We had very interesting discussions about the food and culture of the area. He even agreed that if it rained he would take me out to catch coconut crabs, which I am insipred to do after Anthony Bourdain's adventures on the travel channel. Unfortunately, it didn't rain and the one crab I saw, we couldn't catch...but Bene invited us back to Casa Velas and the offer still stands. I guess thats one way to try the local cuisine, catch it, cook it and eat it with locals and their families...what a friendly town!

The trip was wonderful and much needed. I hope to visit again very soon. When I cook the two salsa recipes shared by a chef in Puerto Vallarta, I'll post those and the pictures too.

Dining out in New Orleans

2009-05-17T17:28:00.004-05:00

I had the wonderful opportunity to eat out in my city three nights in a row!

Thursday-
Boucherie
8115 Jeannette St. Off Carrollton

We took my mom to dinner- three people, 1 appetizer,1 salad, 3 entrees, 1 dessert and 2 cocktails. Everyone was satisfied with their portions, but we were more satisfied with the bill- $70 with tax and tip. I'd say this restaurant is quite a value. The service was prompt and they squeezed us in at 6:45 without a reservation. By the time we left, there was a line down the block. We were pretty lucky to get in!
We enjoyed our meal; here are some highlights:
Grilled Heart of Romaine Salad- GREAT
Smoked Beef Brisket with Parmesan fries- THE FRIES WERE AWESOME!!!!! The brisket was good.
Boudin Balls- I'd say these were the least interesting thing on the menu. They needed a little spice and a little salt.
Shrimp and Grits- YUM YUM YUM
Pulled Pork over potato cake with red cabbage slaw- Excellent
Krispy Kreme Bread Pudding- FABULOUS!
For the price, the place is a good bang for your buck, home style cooking and excellent fries. I'd highly recommend it.

Friday Night-
Emeril's
Warehouse District

We had quite a large group and everyone was comfortable sharing...so we got to taste everything at the table! The restaurant ran out of bisque and substituted the roasted garlic soup. If that was their second line soup, I can only imagine how good the bisque would have been. I wish I had the recipe the soup was so good. Other notables were the smoked exotic mushrooms and Emeril's BBQ shrimp. I think I scared the busboy because the service was a little too prompt. Once we ate all of the shrimp, he took my plate. I nearly attacked him to let him know we REALLY wanted the sauce, he quickly returned the plate, only to pick it up again before we were all able to dip our bread in the sauce. Someone really needs to explain to the staff that you aren't done until all the sauce is gone too, that is the best part!

I was impressed with the creativity in the menu, yet everything was "normal" enough for someone who isn't very adventurous with their dining.
The small plates and not so small plates were extremely tempting! Crawfish Pierogi, English Pea Risotto, Seared Scallops and Crawfish Meatballs. It was difficult to choose an entree with so many choices! The amuse bouche for the evening was a tuna meatball and house cured salmon- FABULOUS.

I enjoyed the Panned Veal and Crisp Sweetbreads. It was very tasty, but probably terrible for me! Don't tell the cardiologist! Others enjoyed the Andouille Crusted Redfish, the Pan Seared Filet, Ribeye with Romano potatoes and Gorgonzola (the best), Grilled Jerk Blue Fin Tuna, and the Hangar Steak Au Poivre.

For dessert, I ordered a blue cheese and honeycomb, I couldn't have been happier!!!!! Others had the banana creme pie, the chocolate torte and the praline cheesecake. They were all fabulous. Hooray for the Emeril's pastry chef!

It was a wonderful dinner!

Saturday-
Cafe Giovanni
117 Decatur, French Quarter

What a great meal! The place was packed!!! I didn't plan for all the graduations, weddings and other events going on in the quarter and was glad we had a reservation. I don't think we would have been able to get a table without one.

The opera singers, as always, were entertaining and helped to create a fun and festive atmosphere while we dined in the back courtyard themed room. It was quite charming.
Our table debated getting the "feed me" but in the end decided there were too many things on the menu that looked good. We didn't want to miss anything!

We started with the Oysters Giovanni, which will always please. Again, it was a group willing to share so we all enjoyed the Cannelloni (which was by far the best part of the dining experience) It was so good I wish I would have ordered it as my entree too! We also had the Veal Ravioli, Wedge Salad with blue cheese and onions, and Tuscan Asparagus. All were excellent. The blend of balsamic vinegar on the creamy blue cheese salad dressing was a perfect balance and the Tuscan asparagus was perfectly cooked and then wrapped in prosciutto and deep fried! Who could want more?

Our entrees were tough choices, so many things looked great. The hit at the table was the sauteed breaded veal, baked with 4 cheeses and a light red sauce. AWESOME!!!!!! The two people who ordered it were forced to share with everyone.

Two of our dining companions had issues with the the temperature of their meals, one steak was over cooked and one cannelloni was a little on the cold side. Our waiter handled it right away, the situation was resolved quickly, the restaurant gave us a credit on our bill (we didn't complain at all or ask for anything...they just offered...what great customer service) and then the chef sent us a round of his house made limoncello.

If the meal hadn't been perfect enough, Chef Duke sent us over the top with customer service. We were so pleased, we decided to order another bottle of wine and get desserts to share.

There was a digital photo frame in the bar running a series of Chef Duke's creations. My husband had his heart set on one of the desserts in the photo...unfortunately it wasn't available. The waiter suggested the chocolate strawberry dessert martini instead. Needless to say, it was perfect. Chocolate Sauce, Balsamic Strawberries and Chocolate Cake with whipped cream and other goodies!!! Check out the picture.

Again, I couldn't have been more pleased with the meal, the service and the staff...oh and the company too :)

ROTI/RARATHA

2009-04-15T19:36:00.004-05:00

For the purpose of this blog, we are calling these Paratha, but there was some debate on if these should be called Roti instead. Mine did not rest long enough, so some of the spinach was squeezed out of the sides when I rolled it. They still tasted great!

Dough:

1 cup durum atta flour (whole wheat flour)
1/2 cup water (Add more water as needed)
Pinch of salt

Spinach Filling:

1 cup chopped spinach
1 cup chopped cilantro
1/4 teaspoon salt
1/4 teaspoon fresh grated ginger
1/4 teaspoon red pepper flakes
1/4 cup durum atta for rolling
garlic to taste

Oil to cook

Dough:

Mix flour, salt and water to make soft dough (if needed add more water).
Knead the dough for a few minutes on a lightly greased surface to make soft, smooth and pliable dough. I spray the surface with pam and the outside of the dough. Set the dough aside and cover it with a damp cloth. Let the dough rest for at least ten minutes.

Filling:
Heat the oil in a saucepan on medium-high heat, add the spinach, cilantro, ginger, red pepper, and salt. Stir-fry, making sure to press the spinach down so the water can evaporate. Cook the spinach until most of the water has evaporated. Spinach mixture still should be moist and should be able to form a ball. Set aside until the spinach cools off.

Making of paratha:

Divide the dough and spinach filling into 6 equal parts. Roll the dough into 3 inch circles. Put the filling in the center. Seal by pulling the edges together and make into a ball (similar to a dumpling or beggar purse).Make all six. Each ball needs to settle for at least two minutes before you start rolling. Note: If you don’t wait long enough spinach mixture will seep through the edges when rolling the paratha.
Heat the skillet on medium high. Note: An iron skillet works best. To see if the skillet is ready, put a couple of drops of water on it. If the water sizzles right away, the skillet is ready. Cast iron works best.
Press the filled ball lightly on dry whole-wheat flour from both sides.
Roll the ball light handed to make 6-inch circle. Note: Keep the sealed side of the ball on the top. If the paratha sticks to the rolling pin or rolling surface, lightly dust the paratha with dry flour or spray with pam.Place the paratha over the skillet.
After paratha start changing color and start puffing in different places flip the paratha over. You will notice some golden-brown spots.After few seconds, spread 1 teaspoon of oil on the paratha. Flip the paratha and lightly press the puffed areas of the paratha with a spatula.Flip again and press with the spatula making sure the paratha is golden-brown on both sides.Cool the parathas on a wire rack so they don’t get soggy. Parathas can be kept outside for up to 2 days wrapped in aluminum foil or in a closed container. For later use paratha can be refrigerated for 3-4 days.

Sichuan/Szechwan Chicken and Vegetables

2009-03-19T20:31:00.003-05:00

A little taste of China at home! And not too bad for you either! It seems to be a nice balance of salty, sweet, sour and spicy.

Sichuan/Szechwan Chicken and Vegetables

3 Tbs rice wine or dry sherry
2 Tbs soy sauce
1-2 tbs rooster sauce chili paste - chili garlic
-paste
2 tsp cider vinegar
1 tsp sugar - you may want more, add to taste
1/2 cup water or stock - vegetable stock or
-chicken stock
2-3 Tbs olive oil
2 lbs mixed vegetables - cut into 1 inch cubes,
-slightly roasted or steamed, (garlic, onions,
-peppers, eggplant, broccoli, green beans,
-carrots, cabbage or any assortment of your choice)
1 lb chicken breast - cut into pieces
2 Tbs ginger, fresh and minced
1/2 cup scallions, thinly sliced
salt
1/2 tsp sichuan peppercorns - to taste
1-2 Tbs toasted sesame oil

Combine the 1st six ingredients and set them aside.

To make the eggplant, heat a wok or saute pan, add olive oil. Wait
until the oil shimmers, then add vegetables Toss and coat with oil.
Add garlic, ginger, scallions and mix together and cook for 3
minutes. Siring occasionally to keep the vegetables from sticking
to the pan. Remove vegetables from pan and saute chicken until
cooked. Add vegetables back to pan with chicken.

Pour sauce into the pan by the spoonfull and stir well to get hot
before covering. You can take 1 tsp of cornstarch and stir it in
with a few tablespoons of sauce. Then add the mixture to the pan.
This will help thicken the sauce. Reduce the heat to medium and low
and simmer for 10-15 minutes until the vegetables are tender. Taste
for salt, pepper and sesame oil, Serve hot over steamed rice.

Grillades

2009-01-27T20:33:00.004-06:00

Are you looking for an interesting party meal that gets people involved? I always am! It's fun to have friends over for dinner and really nice when you don't have to do all of the work right before everyone is ready to eat. In the past, I've done sandwich parties and pizza parties. Each guest makes two sandwiches or two individual pizzas; one for now and one to take home. As I pack the "doggy bags" I make sure that no one gets the sandwich they made. This let's them taste a little something different than their dinner when enjoying a midnight snack. A grits party seemed like a fun twist on a "make your own dinner event."

My mom recommended a grits bar after she had a small dinner party with friends. People were talking about the meal for weeks and seemed to get pretty involved in decorating their grits. It was quite a hit, so I tried it during the holidays.

My mother-in-law made 5 servings of her super-fabulous grillades, over 20lbs of meat. Though I know she did all of the work, I have to give my father-in-law credit for making a huge mess. He was in charge of tenderizing the meat, but refused to follow direction. I highly recommend covering the meat with freezer paper or saran wrap as you flatten it, this will prevent bits from splashing all over your kitchen. Needless to say, he had a blast but my mother-in-law had to clean it up when he was done.

I guess moms do know best because we ran out of grillades and grits bar fixins about an hour into the party!

Here are some grits bar suggestions-
Cracklins
Smoked Sausage
Ham
Bacon
Creole Maque Choux
Assorted cheeses- smoked gouda, cheddar, and pepper jack
Green Onions
Sauteed Mushrooms
Grillades
Anything else you want!

To make the serving interesting, use martini glasses and add a sophisticated touch to this down home meal. Enjoy!

Janet's Grillades

4lbs top round sliced ¼ inch thick, cut in bite size pieces, pounded flat if necessary
½ cup bacon drippings
½ cup flour- seasoned to taste with garlic powder, onion powder, cayenne, black pepper, salt, thyme, oregano and paprika
1 cup onions, chopped
2 cups green onions, chopped
¾ cup celery, chopped
1 ½ cups green peppers, chopped
2 cloves garlic, minced
2 cans petite diced tomatoes, about 2 cups
2/3 teaspoon thyme
1 cup beef broth
1 cup red wine
3 teaspoons salt
½ teaspoon pepper, black
2 bay leaves
½ teaspoon Louisiana Red Hot
2 Tablespoons Worcestershire Sauce
3 Tablespoons parsley, chopped

Heat 4 Tablespoons bacon grease in a Dutch oven. Dust each piece of meat with seasoned flour and brown well. More grease may be needed as you add meat to the pot. As the meat browns, remove to a warm plate. To Dutch oven add 4 more Tablespoons bacon grease and flour. Stir and cook to make a dark brown roux. Add onions, green onions, celery, green pepper, garlic and sauté all together until limp. Add tomatoes, and thyme and cook for 3 minutes. Add water and wine. Stir well for several minutes; add browned meat, salt, pepper, bay leaves, Red hot and Worcestershire. Lower heat, stir and continue cooking. If veal rounds are used, simmer covered approximately 2 hours. Remove bay leaves. Stir in parley and cool. Let Grillades sit several hours or overnight in the refrigerator. More liquid may be added. Grillades should be very tender. Sever over grits or rice.

New Year- Healthier Foods?

2009-01-11T13:45:00.006-06:00

Well, with the new year I'm trying to start cooking some healthier foods- poached chicken, grilled vegetables and salads. But I still want some of my traditional home cooked favorites. I couldn't help but ask myself...If I make a roux without oil but still put the sausage in the gumbo is that healthy? I guess healthier is better than not healthy at all!

I started with a quick pan fry of the sausage, then added onions, peppers, celery and garlic and topped it off with an oven toasted roux and homemade turkey stock. Then added some seasonings from the pantry along with a little file from the New Orleans Farmers' Market. The result was a perfectly colored, great tasting gumbo with less fat than my original recipe. It probably would be considered healthy if I left out the sausage. But honestly, who wants gumbo with out sausage?

Turkey Stock-
The remains of our Christmas Turkey
2 onions, cut in half
1 head of garlic
2 leeks- tops only, reserve the white part for the gumbo or another dish
1 bell pepper, cut in half and seeds removed
3 carrots
2 jalapeno peppers, whole
4 ribs of celery
2 bay leaves
fresh herbs- thyme, marjoram, savory

Combine ingredients in a large stock pot. Add water until everything is covered. Bring mixture to a boil, Reduce heat and simmer for 2-3 hours. Let cool and then strain to separate the liquid. If you have time and feel like going through the trouble. Pick through the remaining mixture of vegetables and meat to reserve wanted parts for the gumbo.

Oven Toasted Roux

20 cups of flour or an entire 5lb bag of flour

Spread flour evenly on a large baking sheet or in a dutch oven. Bake at 350 for two hours, stirring every 20 minutes. Flour should be nutty in color. Continue to roast if you want it darker. Use flour in place of oil and flour based roux in recipes. I thought 20 cups was too much to start with, just in case and used only 3 cups...it worked perfectly. NO need to do the whole bag if you don't want to. But, I bet friends would love getting a whole jar of roux! It works great with whole wheat flour too.

Poached Chicken Breast
2 chicken breasts
1/2 lemon
herbs- thyme, fennel, oregano, savory

Fill a pot 1/2 with water, squeeze lemon juice into the water and throw the lemon in the water. Add herbs of your choice. Bring water to a boil, then add chicken breasts and simmer for 10-12 minutes. Then turn off heat and let the chicken breasts it in the water for 15 more minutes. Drain and use chicken breasts on salad or in chicken salad.

Grilled Snapper with Jalapeno Holandaise and Jalapeno Smoked Bacon

2009-01-05T19:51:00.006-06:00

For a while, I decided I wouldn't cook fish! I had so many bad experiences with fish that wasn't fresh when I purchased it, or it just didn't smell the way I wanted it to. Well today, I decided to give it a shot again. This time I went to my local Whole Foods Market and the very nice man who helped me said, "If it isn't fresh, doesn't taste right or is not to your satisfaction, I'll give you your money back. I bet my job that you'll love it!"

Well thank you kind sir! It was great. The red snapper was flaky with just the right amount of moisture and no nasty fishy taste! Just wonderful fish that tasted and smelled great! Fish is redeemed.

My initial plan was to make a healthy grilled fish for the start of the new year...well, that was the plan, but not what happened. How could I pass up fresh jalapenos and the sticks of butter left over from Christmas? Since we don't usually keep butter in the house, I decided I had to use it to get rid of it :) Thus, Jalapeno Hollandaise was born...In the blender, it is so easy!

Jalapeno Hollandaise-
1 stick butter- melted and hot
6 egg yolks
juice of 1 lemon
1 tsp green onions
1 tsp diced jalapenos

Put the egg yolks, lemon juice, green onions and jalapenos into a blender. Cover and blend until frothy. While the blender is still running, very slowly pour the hot melted butter into the egg mixture. This will make the sauce very thick. Serve immediately.

I poured this over the fish with a saute of jalapenos, onions, garlic, scallions and jalapeno smoked bacon...so much for healthy!!! You may also want to drop a little bit of bacon in the hollandaise while it is blending to give it a nice smoky flavor. Enjoy!

Tonight's Dinner

2008-12-02T21:06:00.004-06:00

Since it was cold out, I thought it would be nice to have a warm bowl of soup. Here is a photo and the recipe I used. Next time, I'd add more fresh basil and some roasted garlic. Possibly even a bit of bell pepper and onion.
Amy's Fire Roasted Tomato Soup
1 12 ounce can, Fire Roasted Tomatoes
1 12 ounce can, Diced Tomatoes
3 cloves garlic
15 fresh basil leaves
2 TBS butter
1 quart- heavy cream

In a large blender or food processor, combine tomatoes, garlic and basil. Puree until smooth. In a heavy bottom pot, place pureed mixture, butter and cream on medium for 30-40 minutes. This will get the "raw" taste out and enhance the roasted flavor. Add salt, pepper, garlic powder and onion powder to taste.

Serve with grilled cheese and salad.

Enjoy

Sans Souci- Jamaican Cooking Experience

2008-11-18T19:25:00.004-06:00

The Sans Souci Experience-

We finally had our much needed vacation and traveled to the Sans Souci Resort in Jamaica. Though it was vacation and I wasn't going to work...I couldn't help but take a tour of the kitchen and meet with the chefs.

I must say, the experience was incredible. Chef Valentine and Chef Simpson are amazing men and took time out of their busy day to share with me their love of Jamaican food and their inspirations in the kitchen (more of that to come in future blogs) The resort chefs do everything they can to purchase food products from local Jamaican farmers and businesses and in fact, about 98% of what they use in the kitchen is obtained locally.

I had an opportunity to visit with staff, pastry chefs, line cooks and the cooks who make some of the best sauces I've ever had. Each one welcomed me with a big smile and was eager to share their love of food, cooking and making people happy. If the pleasant feelings and warm smiles of these Jamaican cooks are somehow transferred through the food, no wonder everyone is happy in Jamaica. It's contagious!

Chef Valentine started cooking beef stew and curried goat at his mom's side and was cooking professionally at the young age of 16. His early start in the profession seems to have allowed his skills to blossom and his creativity to enhance the plates of patrons at the Sans Souci resort. From traditional curried seafood served with peas and rice to the not so traditional carrot rice cake topped with tomato basil sorbet, you're sure to be interested and pleased by the flavors each dish provides.

Chef Simpson, who has a true love for the art of food, begins his day at about 4:30 every morning and doesn't leave until well into the evening. His excitement in the kitchen and friendly support of his staff really makes things move in the right direction for early risers at the resort. A good vacation begins with a great breakfast, and Chef Simpson delivers just that! And with a big smile too!

What is the proudest moment for these two chefs? Participating in a national Jamaican cooking event...and winning the silver medal! Both men are so proud of that accomplishment and they tell me their moms are even prouder!

Thanks to the kind chefs at Sans Souci, we now have some of those excellent recipes to share with the world! Please credit these guys for some of the best coconut steamed shrimp, roasted pork and my favorite and recommended metal winner-

JERK Marinade

2 large onions
3 green onions
2 sprigs, thyme
3 cloves, garlic
1/4 cup vegetable oil
1/4 cup soy sauce
1/2 cup beer
1/4 cup vinegar
6 scotch bonnet peppers ( these are really hot!)
salt to taste
4 pimento seeds
1 small piece of ginger

Blend all ingredients together and use as a marinade or basting sauce for meat.

The Chefs tell me that if you grill or roast the meat, save the marinade that drips off, cook it and de fat it...this really enhances the flavor. You can also mix in 1 cup of pineapple juice and 1/2 cup of tomato paste to make a dipping sauce.

More on the trip and food adventure later!

Terrebonne/Lafourche Disaster Outreach

2008-10-04T15:47:00.000-05:00

TERREBONNE/LAFOURCHE PARISH

We did it again! With the help of so many wonderful people, New Orleans Cooks has continued its mission to provide meals and support to victims of disaster.

Thank you all for your support of our efforts in Pointes aux Chenes, LA. Last weekend, our group was able to serve about 500 meals to residents suffering from the aftermath of Gustav and Ike and we delivered another 500 to the Red Cross Shelter in Houma.

While in the area, members of our group were able to visit with residents and take a tour of the area. During that time they hand delivered about 100 meals to volunteer groups and families working hard on the rebuilding in the area.

The local families shared with us the story of how their lands have changed with the passing of each hurricane, the effects of this land loss on their community. We witnessed roads now permanently covered by water and the sad remnants of the great oak trees for witch Pointes au Chenes was named. Our group was also able to meet with the Chief of the Houma Native American tribe to learn about the generations of families who have inhabited the area.

It was an amazing experience and we met many resilient and wonderful people. Our thoughts and prayers are focused on Pointes aux Chenes and we know the people of the area will bring back this tight knit community.

Cedar Rapids Iowa- Disaster Outreach

2008-08-01T17:42:00.000-05:00

Katrina survivor, and Ruby Slippers Cookbook author, Amy Cyrex Sins led a group of volunteers on a relief mission to Cedar Rapids, Iowa August 1-3, 2008. The group, who call themselves New Orleans Cooks, were on a mission to make life more bearable for the people of Cedar Rapids. They accomplished that through a warm smile, and a comforting meal. Volunteers from New Orleans Cooks exceeded their goal and served 1700 meals during their time in the flood-ravaged area.

Group leader Amy Cyrex Sins said, “We wanted to provide Cedar Rapids and Palo residents an opportunity to take a break from the stresses of life dealing with the aftermath of flooding. Our goal was to heal with food, fun and to provide a little bit of advice and encouragement from people who understand the challenges of dealing with flooding.”

New Orleans Cooks created a resource center in the Knights of Columbus Hall in Cedar Rapids complete with hot meals, kids art projects, FEMA representatives and mental health outreach. Residents were able to sit back, relax and escape the stresses of post flood life while enjoying a Louisiana meal and listening to live Jazz music.

Over 100 meals were hand delivered by New Orleans Cooks volunteers in Cedar Rapids neighborhoods while 400 meals were served in the town of Palo. Over 1500 lbs of food was driven in from New Orleans and over 56 cases of food and supplies were shipped directly to Cedar Rapids.

During the three days, the group served, cooked and distributed:

150 lbs of Blue Runner Red Beans

600 lbs of Rice

200 lbs of Jambalaya Base

200 lbs of Etoufee Base

13 Rum Cakes

25 bags of Salad

1 gallon Galatoire’s Creole Vinaigrette (we could have served 4 we had it)

1000 prepackaged snacks

1000 cookies, pastries, brownies etc.

300 servings of Cool Brew iced coffee

400 bags of Zapps Potato Chips

15 blocks Velveeta Cheese

6 cases of Canned Carrots

2 cases of Canned Green Beans

100 lbs of Smoked Sausage

25 lbs of Grits

40 lbs of Trail Mix

10 lbs of Butter

6 lbs of Louisiana crawfish (to area volunteers)

500 hot dogs

50 loaves of Leidenheimer French Bread

125 Boxes of Aqua2Go

500 individual Tabasco Sauces

12 Boxes of Magic Seasoning Hot Sauce

12 Boxes of Magic Seasoning Creole Seasoning

3 cases of LA Fish Fry Hot Sauce

3 cases of LA Fish Fry Creole Seasoning

100 lbs Zatarains Jambalaya Mix

25 lbs of onions

50 lbs of Roast Beef and Gravy (we cold have served 200 if we had it)

500 + individual servings of milk and chocolate milk

1700 bottles of water

70 gallons lemonade

15 gallons of tea

For a complete list of Louisiana companies who assisted in this effort or schedule media interviews, please contact:

Amy Cyrex Sins

New Orleans Cooks-

About the donations:

Donations provided by: Kajun Kettle Foods, Sysco, Blue Runner Beans, Hubig Pies, Louisiana Fish Fry Company, Aquq2Go, Zatarains, Magic Seasoning, Whole Foods Market – Louisiana, Cool Brew Coffee, Tabasco Store-Riverwalk, Chicken Sue’s, Jams Poboys, Dorignacs, Old New Orleans Rum and home baked sweets from local families

About the Author:

International award winning author, Amy Cyrex Sins is a Loyola University of New Orleans graduate with a degree in communications. She is a cooking enthusiast who spends every free moment in the kitchen creating wonderful meals for friends and family. Amy was inspired to write her first cookbook after the events of Hurricane Katrina ravaged her home and her city. The one thing she lost that was missed most of all was her collection of handwritten recipes passed on from family and friends. Amy believes that her furniture and things are easily replaced, but handwritten recipes are something that are cherished but now lost forever.

Ruby Slippers Cookbook, one of the prestigious 2006 Gourmand World Cookbook Award winners, is turning heads nationally and internationally too! Press coverage includes the Wall Street Journal, National Public Radio, the Times-Picayune, and Epicurious.com. Titled Ruby Slippers Cookbook: Life, Culture, Family and Food After Katrina, the 232-page coffee table style volume is available for sale, enabling food lovers the opportunity to enjoy fabulous New Orleans and Louisiana Cajun and Creole style cuisine at home while also helping a good cause.

Los Angeles

2007-11-17T17:44:00.001-06:00

Los Angeles, Santa Monica and Malibu-

I had an opportunity to get away from the city for a little while. So I thought, why not visit the other LA and headed out to sunny California for an adventure.

With the the help of the rental car's handy navigation system we explored every inch of the city. Here are the beautiful photos from the farmer's market, Jefferey's in Malibu, Spago, and our other dining adventures in the big city!

The Disaster Tour

2007-10-07T18:22:00.000-05:00

Over the last two year, I've had mixed emotions regarding the multitude of disaster tours in my neighborhood. During peak tourist times, conventions and sporting events we can have as many as 30 tour buses a day travel past our home. This doesn't even begin to factor in the rental car and taxi tours. They interfere with our driveway and those with poor manners even walk through our yard, in our home and worse...take pictures of us repairing and cleaning without even a hello.The ones who do speak with us often ask silly questions, "how did your neighbors flood and you didn't", totally missing the fact that our house was rebuilt not unflooded or "why would you live here?" Not understanding that we have a mortgage and want to pay only one house note not two.

My mixed emotions began with these rude tourists who regarded my home and situation as an attraction. To them we were on display, something to photograph and point to, not people with a hearts, a painful past or a great deal of heartache and headache. Thus, I began to dislike all tour groups who passed by. I closed my mind to the idea that any disaster tour could be positive.

Then, Loyola University contacted me to participate in their educational disaster tour. At first I was reluctant, but I truly wanted to know what was being said on the buses which pass by my home. When the bus arrived it had a sign, EDUCATIONAL TOUR, and that it was. The tour was led by a professor of Environmental Communications, a biologist, Bob Thomas. I was extremely pleased with the result.

Dr. Bob was incredibly sincere in his approach to the tour. He spoke of distressed residents, the challenges with rebuilding, the effects on residents around the metropolitan area and the role of New Orleans in history, this country and the importance of rebuilding. As a resident and tour guide he spoke with passion about issues that impact us on a daily basis and provided inspiration to out of towners to get involved in the rebuilding efforts. He taught the importance of coastal restoration, levee protection and maintaining a national spotlight.

When the tour was complete, I had a completely new perspective on disaster tours. If all are like Dr. Bob's, New Orleans will have a voice around the country. The tourists departed with a sense of our history and culture, and a better understanding of how the Katrina flooding happened, how other areas of this country could experience similar disasters and mostly, what people can do to help us.

I feel like I learned something, I feel like the tourists learned something and it gave me a completely new perspective on devastation tours.

Next time I see a Loyola Tour, I'll waive, smile and know the guests are learning a valuable lesson.

Amy

LUNCH IN DA PARISH!

2007-09-08T07:24:00.000-05:00

Over the last two weeks I've been quite focused on revisiting food sites that were once damaged by the flooding in New Orleans. It was a small way to pay tribute to the business owners who fought through red tape, headaches and financial woes to reopen.

When possible, I brought a friend from out of town in hopes of introducing them to a little of what New Orleans mealtime has to offer. The most interesting visit was my second post K visit to Rocky and Carlo's in da parish.

The renovations were beautiful, the place was bright, clean and inviting. Far from the old days discussed in my cookbook. It was a welcome sight. The restaurant was packed- construction workers with tool belts in tow, business men in suits and ladies who lunch. It was the most diverse crowd I've ever seen dine together. The line to order snaked through the entire restaurant and there wasn't an empty table in sight. Waitresses walked by with trays piled high with mac and cheese, green beans and veal Parmesan. You could see the eager looks on the faces of people waiting for their meal. To my guest, it was an adventure like no other; imagine if he had seen the place before the storm, it would have truly been an adventure!

The activity reminded me of the visa card commercial where everyone danced and moved in sync, enjoying the activity and all working together like one. Orchestrated like a well oiled machine. That was until we ordered!

I dove right in ordering mac and cheese, green beans and veal...my guest on the other hand was the one who abruptly halted the flow of progress. When he ordered, it appeared as if all went silent! He committed the worst food sin possible to a New Orleaninan, he asked for a roast beef poboy WITHOUT gravy.

I swear I could hear gasps, dropped dishes and moans from the staff and other dining guests. There was a loud, "You not from round hear are ya dawlin?" yelled from the kitchen. Who in the world wouldn't want gravy on their roastbeef poboy?

The waitress thought she knew the reason...perhaps this gentleman didn't want to spill gravy on his tie, perhaps he had an appointment and needed to be neat and tidy. But there was no reason to miss out on a good poboy. In true Parish style and hospitality, she politely offered my guest full size towels or an apron if he was concerned about the mess. With this resolution the restaurant machine started moving again, thinking that all was well.

He said, "give me a catfish poboy." Wonderful choice I thought...as the restaurant humming began to get louder! Then he did it again, the halt of progress, to the amazement of restaurant workers, he asked what "dressed" means! Another look of frustration from the kitchen staff and a pleasant attempt at an explanation! While she explained, my guest was wondering silently if he could have his catfish grilled instead of fried. His next question didn't make it from his head to his lips...I think he knew the answer.

The line was stacking up behind us and beginning to stretch outside the door, it seemed as if people were staring and we would be the talk of the town all afternoon.

I bowed my head thinking about what an awful host I had been. I had not properly prepared this poor guy for his experience. I realized some people are just not as adventurous when it comes to food and perhaps Rocky and Carlo's isn't for everyone.

After lunch, I thanked him for joining me and hoped he'd find it in his heart to forgive me for throwing him into such a situation unprepared. He agreed it was an adventure like no other and happily left the restaurant with his go cup that says..."Rocky and Carlo's, Ladies Invited."

You can't win em all!
http://www.rubyslipperscookbook.com/

Two Years Later- August 29, 2007

2007-08-29T07:35:00.000-05:00

Sometimes it seems like just yesterday and other times it seems like an eternity since Hurricane Katrina and the flooding happened. Today is a day to remember and and a day to look forward; knowing what to remember and how to look forward are keys to our success and our survival.

We must focus on our progress, while not forgetting our challenges. We must know that this life changing experience can often consume us, but we musn't let it. We must be strong, we must be resilient and we must be positive!

Learning from our experience can help us teach others, and teaching others will hopefully prevent future mistakes.

Please keep the people of New Orleans and the Gulf Coast Region in your thoughts. Today is a tough day, people are struggling, people are frustrated and it is easy to get discouraged. If you see someone from New Orleans, or know someone who was impacted by the storm and the flooding...give them a smile, a note or call. Anything to let them know they are not alone, this too shall pass, and life will oneday return to normal.

Share your messages of hope and support! What do you love about New Orleans? How do you keep a positive attitude and look forward?

Why Ruby Slippers?

2007-08-27T22:40:00.000-05:00

No Place Like Home

There’s no place like home, there’s no place like home! That’s what I thought as I watched the events of Hurricane Katrina unfold on August 29, 2005. In awe, I watched … unable to do anything … unable to pull my eyes away from my flooded house during the live television coverage on CNN. It was at that moment that I wanted to click my heels three times and go back home, the way it was when I left: comfortable, predictable and certain.

Despite the unexpected challenges thrown my way, I am picking up the pieces and trying to return home and rebuild the city that I love. Many people in the Gulf Coast Region and the City of New Orleans are also moving forward with their lives, though they will never be the same again.

As I look back on my many losses, I am most heartbroken by the ruin of my family recipes. No amount of insurance can replace them. They were all destroyed by the floodwaters that filled my home for weeks. Many of these recipes were handwritten, handed down for generations. I will never again be able to create my mother-in-law’s doberge cake or my aunt’s corn and crab soup.

In an effort to maintain my sanity over the nine months following Katrina, I self published an International Award-Winning book: Ruby Slippers: Life, Culture, Family and Food After Katrina, a unique assortment of photography, stories of hope, support and return, and family recipes passed down over decades from family member to family member and from friend to friend. The mix of life, culture, family and food in the pages of Ruby Slippers is quite refreshing and something completely different from other cookbooks on the market today. That was my aim, to provide something different, to provide something from the heart and to provide a book that preserves the New Orleans way of life.

Also included are menus for festive occasions, interesting history and the stories of people whose lives were impacted by the storm. Accounts from rescue workers, volunteers, residents and friends of the region are included. The book truly captures the look of New Orleans after the flood while maintaining a positive outlook for a bright and colorful future.

Many people across the United States are tired of hearing about Hurricane Katrina and New Orleans, but there is a message that must not be lost. Such tragedy can happen anywhere, maybe not in the same way, but other unfortunate events are possible. The people of New Orleans need continued support and reassurance of their safety and rebuilding opportunities.

I promise, you’ll find the book interesting, heartbreaking, heartwarming and funny all at the same time.

It is available for order online at http://www.rubyslippersnola.com/ and at wonderful bookstores around the country. The purchase of Ruby Slippers helps a great cause, because a portion of the proceeds will be given to the Coalition to Restore Coastal Louisiana. I am working tirelessly to share the message of coastal restoration with the entire country.

Thanks for your support of our great city!