Southern Comfort Bed and Breakfast (New Orleans, Louisiana)

Blueberries are so ripe down here is south Louisiana that they are falling off the bushes! Considering the drought for the last few months it  has turned out to be a good crop and they are plump and juicy.

At your uptown/garden district bed and breakfast, we use the freshest ingredients  that are available. Larry, owner of  the 1896 O’Malley House , another New Orleans B&B;,  shared this recipe with me. I have served it several times now and the plates come back empty. You might give it a try, its quick and easy .

Read the rest of this page »

Amy , Dan and Avery, my favorite guests from Neveda  requested our recipe  for praline bacon.    This is sooooo good!   I serve this with  sweet potato and pecan waffles.

The key ingredient is Steen’s Cane Syrup.   Since 1910, five generations of Steen’s have produced this cane syrup in Abbeyville Louisiana.   They  still use the original recipe , steam equipment  and open kettle method to make pure cane syrup.  It is  thick and dark with a  very distinct and robust flavor.

1 pound good thick cut bacon
4 TBS cane syrup
3/4 cup brown sugar
3/4 cup pecans, toasted and chopped fine

Read the rest of this page »

One of my fond memories of Christmas were  the tins that were filled with my Mom’s homemade candies. She would start weeks ahead to fill them with divinity, chocolate and peanut butter fudge and of coarse those melt in your mouth  creamy pralines.

Nowadays, most pralines are sold in small boutiques and gift shops in the French Quarter. I ‘m not a fan of those shops as I find them to be too sugary and they crystallize  very quickly. I much prefer my Mom’s recipe that is rich and creamy. Give it a try, you and your family will be fighting over them at the Christmas table!

4 tablespoons butter(unsalted)
1/2 cup + 4 tablespoons heavy cream
1 cup sugar
1-1/4 cups packed light brown sugar
2 cups fresh pecan pieces

Line baking sheets using wax paper.

Read the rest of this page »

Spinach and Goat Cheese Quiche

Read the rest of this page »

New Orleans was the major entry port for bananas coming from Central and South America back in the 1950’s. Owen Edward Brennan asked chef Paul Blangé to experiment with bananas and find a novel culinary creation to promote the “exotic” imported fruit. Bananas Foster emerged as a hit dish and is still a New Orleans’ inspired favorite.

Until the next time you visit New Orleans, try this recipe at home.

One of the highlights for an Innkeeper’s is to have their guests just about lick their plates clean at breakfast. These favorite recipes will do that!

The number one winner is “Creme Brulee French Toast”. There are many versions of this but I have found this to be easy, quick and very very tasty.

Read the rest of this page »