To purchase: Crescent City Farmers' Market Cookbook. This book has been placed in the
Comfort Food From Louisiana blog store as Amazon has it for far less a price! Help support a farmers' market and cook wonderful recipes for your family: win-win.
Poppy Tooker is a long time New Orleans food instructor. She also has been a promoter, a culinary activist, of perserving the New Orleans food heritage like the century old dishes of Calas (Rice Cakes) and Creole cream cheese. She strongly supports the Crescent City Farmers Market in New Orleans and wrote this cookbook to help support the market.
The cookbook is 216 pages, published by marketumbrella.org and focuses upon telling the centuries long history of food markets in New Orleans since 1718 along the
Mississippi River. Tooker founded the
Slow Food Movement in New Orleans 11 years ago and her group is credited with helping revive the Farmers Market after
Hurricane Katrina.
To purchase: Crescent City Farmers' Market Cookbook. This book has been placed in the
Comfort Food From Louisiana blog store as Amazon has it for far less a price! Help support a farmers' market and cook wonderful recipes for your family: win-win.
What else is featured in this new cookbook? There are 125 featured recipes from New Orleans area chefs, local farmers and even shoppers who frequent the market! The forward is by famed food author and chef
Alice Waters who also is a farmers' market advocate.
Pineywoods Grillades and GritsFrom: New Orleans's Famous Chef Poppy Tooker, from “Crescent City
Farmers Market Cookbook”
Serves: 6 - 10, depending upon your appetite!
Ingredients:3 lbs.
round steakFlour (for dusting steak)
Bacon drippings or oil (for
sautéing steak)
1/4 cup bacon drippings or oil
1/4 cup flour
1 onion, chopped
3 stalks celery, chopped
1 bell pepper, chopped
1 (1-lb.) can crushed tomatoes
1 bay leaf
1 clove garlic, minced (we add about 5 cloves garlic at our house)
1/2 tsp. thyme
Salt and pepper
Cayenne pepper
Hot cooked
grits (or rice at our house)
Directions:1. Dust
steaks with flour and sauté in bacon drippings until browned on both sides. Remove steaks from pan and keep warm; deglaze the pan with water, then pour pan juices into a bowl and reserve.
2. Put drippings and flour in skillet and cook, stirring constantly, to make a dark roux.
3. Add onion, then celery and bell pepper; sauté until vegetables are translucent. Add reserved pan juices, tomatoes, bay leaf, garlic, thyme, salt, pepper and cayenne; mix well. Simmer at least 10 minutes.
4. Add steaks and simmer over low heat until steaks are fork tender. Serve with grits.
Note: Grillades recipes often cut the steak into serving pieces. Chef Tooker prefers to leave them whole. Others like to cut the steak into strips like we do at home because sometimes your skillet isn't large enough to leave the steak whole or in large pieces! Personally, I like to brown the meat on more sides for that wonderful caramelization browned taste.
To purchase: Crescent City Farmers' Market Cookbook. This book has been placed in the
Comfort Food From Louisiana blog store as Amazon has it for far less a price! Help support a farmers' market and cook wonderful recipes for your family: win-win.
Thank you for visiting and have a great weekend!