Jessica Collins | actress, food writer, chef...

April 18, 2013

New Orleans: Like a Local

If you read my blog, you know of my great love for the city of New Orleans. A magical place I visit a few times a year, it truly is my favorite food city in the country. This weekend, I made my way to The Big Easy for a charity appearance with fellow Young & Restless co-stars Christian Le Blanc and Jeff Branson.

Lucky for us, our plans fell on the same weekend as The French Quarter Festival, an annual music and food festival that happens each April. Christian, a local New Orleanian, was our more than enthusiastic tour guide and introduced us to a variety of hidden gems around town. Proving we really could eat our body weight in food, here are some of the highlights of our Cajun culinary adventure.

No trip to New Orleans should miss a traditional brunch at Brennan’s Restaurant in the French Quarter. Christian, Jeff and myself were treated to a leisurely 4 hour meal that started with Community Chicory Coffee, Brandy Milk Punch and Creole Bloody Mary Cocktails. Then came the Crab and Oysters Rockefeller, Seafood Gumbo, Turtle Soup, Oyster Soup, Eggs LaFourche & Eggs Hussarde, and Baked Apples in Double Cream. Last but not least, we participated in making our dessert (see photo of us in flames above) of the legendary Bananas Foster and Crepes Fitzgerald.

Our extraordinary server Lee made us feel like family the moment we sat down. Giving us the grand tour after our meal, including a glimpse inside the kitchen and the crown jewels on the third floor.

Later in the evening, after a good long walk through the Quarter, we made our way to Uptown for an elegant dinner at Upperline. Owner and art collector, JoAnn Clevenger, has allowed artists throughout the years to pay their dining tabs with their art. Her celebrated collection covers most of the wall space around the restaurant making it the perfect place to combine the joys of art viewing and food tasting.

A real Taste of New Orleans included Gumbo, Turtle Soup, Duck Ettouffee, Spicy Shrimp with Cornbread, Fried Green Tomatoes with Shrimp Remoulade, Slow Roasted Duckling, Drum Fish Piquant and Louisiana Pecan Pie and Honey Pecan Bread Pudding with Toffee Sauce for dessert.

The next morning, we started our day at Cafe Amelie with Orange Blossom cocktails: a mixture of Prosecco, St Germain Elderflower Liqueur and Orange Bitters before making our way into the French Quarter Music and Food Festival.

Food tasting at some of the best old school restaurants like Galatoires, The Court of Two Sisters, K-Paul’s, and the Antoine’s booth where I discovered TWO Baked Alaskas are so much better than one…

Early evening was spent in City Park with a stop at Morning Call Cafe for Chicory Coffees and Beignets…

Not a single beignet was spared…

Continuing our walk through the park, Christian strongly encouraged us to reconnect with nature…

Going super “local” meant a stop at Cooter Browns for Oysters, Sweet Corn Nuggets, Wafer Fries and Meat Pies and Gravy…

Finishing the night with my favorite drink from my favorite lounge: The Sazerac Bar inside The Roosevelt Hotel…

If you haven’t already figured this out Christian, Jeff and myself are all champion eaters, And with only a half day left in town, we knew had to fit in as much as we could in the last few hours.

Starting with Surrey’s for Shrimp & Grits and Bananas Foster French Toast…

Stopping for gifts at Tee Eva’s for Pralines and Sweet Potato Pies and a photo opp with Keonna, Eva’s granddaughter who now runs the family business….

No “local style” trip would be complete without a trip to Rouses Supermarket where I learned the phrase “Making Groceries” – an old New Orleans expression that the city’s residents traditionally used for food shopping. The expression derives from the French faire son marché, “to do one’s market shopping,” faire translating either “to do” or “to make.”

We ate, we drank, we conquered. A heartfelt thank you to Christian Le Blanc for showing us HIS city. And thank you New Orleans, for just being YOU! And now… off to a good detox!

April 6, 2013

Beets: Love ‘em or hate ‘em…

Does any food generate a more passionate reaction? Fans of beets rejoice when they see them on a menu. Haters claim they taste like dirt.

Let me just say to all the haters… Beets are one of the best foods you’re not eating. Packed with nutrition and full of incredible flavor when prepared PROPERLY! Forget everything you’ve tried in the can or those gross bins you see neglected at the salad bar. Roasting beets is the way to go- bringing out their sweet, rich taste. Red are the most popular but my personal favorites are golden beets so I like to serve a combo of both. I think they are best appreciated with some mixed greens tossed in a vinaigrette dressing, topped with crumbled goat cheese and crushed black pepper. Here’s an easy and quick recipe that will make you a believer.

Mixed Greens with Roasted Beets & Goat Cheese

Makes 4 servings

Ingredients:

3 medium or 6 small beets, roasted (*see instructions below) and peeled – about 1 pound of beets

6 ounces mixed greens, washed and dried thoroughly

About 1/4 cup of **Simple Vinaigrette Dressing (or use your own)

2 ounces crumbled goat cheese

crushed black pepper

Directions:

Slice beets to your liking (sliced, diced or quartered) and add to the mixed greens. (Note: If you are using red beets, add them AFTER adding the dressing so that the color doesn’t bleed onto the other beets/greens.)

Add vinaigrette and toss until well combined. You may not need to use all the dressing- you never want to “drown” the greens in it.

Top with crumbled goat cheese and crushed black pepper and serve.

*How to Roast Beets

Ingredients:

1 pound beets

water

1 teaspoon salt

Directions:

Preheat oven to 425 degrees

Trim the greens of the beets (the leaves and stems) down to about 1/2 inch. Wash and scrub beets thoroughly.

Place beets in a baking dish and add a little water- just enough to cover the bottom of the dish about 1/8 inch. Sprinkle with salt.

Cover tightly with a cover or foil and bake for 30 minutes to an hour (depending on the size of your beets) until they can be easily pierced with a knife.

Remove from oven and let sit until cool enough to handle with your hands

Cut off the tops and ends and slip off the skins. (I like to wear latex gloves- a staple in my kitchen- for this process, especially when working with red beets. Their color will bleed onto everything and stain so be sure to wear an apron or cover up- this is a slightly messy job.)

Cut beets into wedges, dice or slices. Add salt and pepper to taste. I also sometimes like to toss beets with a teaspoon of vinegar (balsamic, cider, red wine, sherry, etc- they all work nicely.)

Serve alone or over salad greens.

Beets can last 5 days in the refrigerator. Leave already roasted beets unpeeled until you are ready to use.

P.S…. Those leafy greens that come attached to your beets? Yes, you CAN eat them and they are delicious! Rinse them really well to get all the dirt out, chop and sauté over medium heat with olive oil, sea salt and pepper until tender.

**Simple Vinaigrette Dressing

Makes a little more than a 1/4 cup

Ingredients:

2 tablespoons vinegar (balsamic, cider or red wine work beautifully)

1/4 cup extra-virgin olive oil

salt and pepper to taste

Directions:

In small bowl, whisk all ingredients together. Serve over mixed greens or veggies.

March 17, 2013

Traditional Irish Coffee

Arguably the best drink to come out of St Patrick’s Day, this hot beverage is perfect to serve after a big Irish meal or as a fun nightcap. Strong coffee is sweetened with sugar and Irish whiskey, then topped with frothy whipped cream which sits above the coffee. The idea is to drink the hot coffee (which has a nice kick from the whiskey) through the cooled cream.

Traditional Irish Coffee

Makes 1 serving

Ingredients

Boiling water

3/4 cup of hot, strong coffee

1 teaspoon brown sugar

3 tablespoons Irish whiskey

1/4 cup heavy cream or whipping cream, lightly beaten with a whisk but still pourable (a little stiffer than a milk froth but not quite as stiff as whipped cream)

Directions

Pour boiling water in an 8 ounce coffee cup or glass to preheat it. Let it sit for at least a minute, then pour the water out.

Pour hot coffee in coffee cup or glass.

Stir in brown sugar until dissolved. Stir in Irish Whiskey.

Using a tablespoon, gently spoon heavy or whipping cream on top of the coffee. Do not stir. The trick is for the cream to float on top of the coffee, allowing you to sip the coffee through the cream.

READ FULL POST >

March 16, 2013

Guinness Ice Cream Float

Drinking Guinness is pretty much a requirement for the Irish on St. Patrick’s Day. Here’s a really fun way to incorporate it into a super- easy dessert! A creamy ice cream float perfect for your over-21 friends.