On Louisiana Eats! NOLA food icon Poppy Tooker takes us into Louisiana's wide open fields, deep waters, bustling markets, and busy kitchens. Poppy's people are carrying on the traditions of Louisiana's wholly local but universally celebrated food, from farm to table, and sometimes barroom! Poppy roams the State to find the folks whose inspiration and innovation are taking the abundant wealth of Louisiana's food culture into the future. Let's eat!
Knowing the human history behind any dish just makes it taste better. On this week's episode of Louisiana Eats!, we hit the books with several food historians to hear tales of our culinary past.
First, we speak with Dr. David Shields of the University of South Carolina, who shares his years of research on American culinarians. His book, Culinarians: American Chefs, Caterers & Restaurateurs, due to be published this year, is the first ever biographical collection of culinary movers and shakers in America.
Next, Darra Goldstein, editor of The Oxford Companion to Sugar and Sweets shares tasty tidbits from the definitive new tome. And we'll spend some time with French furniture whisperer, Christophe Pourny, who evangelizes the gospel and history of dining room furniture in his new book, The Furniture Bible.
Finally, we sit down with Marie Saint Bris for le dîner bleu in the dining room of her family's Château Beauchêne in France's Loire River Valley.
We’re traveling the world for edible education on this week's Louisiana Eats!
Chef Nealy Frentz's Ooey Gooey Cake
from Jyl Benson's Fun, Funky & Fabulous
1 – 18.25 oz. box yellow cake mix
1 large egg
1 stick unsalted butter, melted
Ooey Gooey Filling (recipe below)
Confectioners’ sugar for dusting
Preheat oven to 350 degrees. Grease an 8 x 8 inch square pan.
Blend the cake mix, egg and butter in mixing bowl. Press the crumbly mixture on the bottom and up the sides of the pan. Spread the filling over the crumb mixture in the pan. Bake until golden brown and firm about 45 minutes to an hour.
Cool for 30 minutes and dust with confectioners' sugar before serving.
Ooey Gooey Filling
Makes about 2 cups
1 stick salted butter, melted
8 aounces softened cream cheese
2 large eggs
2 teaspoons vanilla extract
1 1-pound box confectioners’ sugar
Combine butter, cream cheese, eggs, vanilla and sugar in a mixing bowl and beat until smooth.