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  • Chef John Folse's CookbookMore>>

  • Chef John Folse: Catfish Courtbouillon

    Chef John Folse: Catfish Courtbouillon

    This is a great recipe given to Chef John Folse by a good friend. What makes this recipe so interesting is the simple procedure used in cooking the dish and just how versatile it is using numerous varieties of fish and shellfish. Try it. You’ll be stunned by the great flavor. 

    more>>

    This is a great recipe given to Chef John Folse by a good friend. What makes this recipe so interesting is the simple procedure used in cooking the dish and just how versatile it is using numerous varieties of fish and shellfish. Try it. You’ll be stunned by the great flavor. 

    more>>
  • Chef John Folse: Mamere's country-style lemon pie

    Chef John Folse: Mamere's country-style lemon pie

    Mamere Zeringue was my grandmother on Chef John Folse's mother's side of the family. She was not only a fabulous cook, but would have been considered a top pastry chef in her day. Although most country-style lemon pies are made with a similar recipe, this one has a bit less lemon juice so it's not quite as citrusy as a tart lemon pie. If a tart flavor is desired, add 2 tablespoons of fresh lemon juice to the recipe. 

    more>>

    Mamere Zeringue was my grandmother on Chef John Folse's mother's side of the family. She was not only a fabulous cook, but would have been considered a top pastry chef in her day. Although most country-style lemon pies are made with a similar recipe, this one has a bit less lemon juice so it's not quite as citrusy as a tart lemon pie. If a tart flavor is desired, add 2 tablespoons of fresh lemon juice to the recipe. 

    more>>
  • Chef John Folse: Julia Child's French Onion Soup

    Chef John Folse: Julia Child's French Onion Soup

    This classic soup was traditionally a hangover remedy sold in all-night cafés in Paris. It was thought that the rich beef broth flavored with sautéed onions and topped with a hearty crouton would revive revelers in the early hours of the morning following a night of indulgence. Chef John Folse recreates this dish in honor of Julia Child’s 105th birthday! 

    more>>

    This classic soup was traditionally a hangover remedy sold in all-night cafés in Paris. It was thought that the rich beef broth flavored with sautéed onions and topped with a hearty crouton would revive revelers in the early hours of the morning following a night of indulgence. Chef John Folse recreates this dish in honor of Julia Child’s 105th birthday! 

    more>>
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