The Local Ladle

New Orleans Gumbo

New Orleans Gumbo

“We think every good blogger could use a roux spoon to help when a ladle just is not enough!” – Lyn Hallaron and Rachel Avery from the New Orleans Convention and Visitors Bureau.

Being from the Midwest I can’t say I know a whole lot about Cajun and Creole Cuisine, but after receiving The Cajun Roux Spoon as a gift from the New Orleans Convention and Visitors Bureau, I knew it was about time I got my hands dirty in some southern cooking!

Making roux was actually one of the first techniques I had learned in school. Since roux is foundation of most French sauces, the basic technique was required to be mastered in the first few weeks. It’s simply a combination of fat and flour in a heavy pot, stirring constantly until it hits the level of color you prefer! Little did I know, that there was an amazing tool called a Roux Spoon! The flat edge allows you to scrape evenly along the bottom and into the corners of the pan, preventing any of the mixture from burning. Read more

Quick Chicken Coconut Curry

Healthy Thai Coconut Chicken Curry

When I have left over chicken, the last thing I want the next day is chicken. This recipe is the perfect way to add a new bold flavor and completely transform your leftovers.

Curry always takes me back to my study abroad trip in Thailand. You know when people say that the Westernized versions of worldwide cuisines are dramatically different? They are completely right. No American Thai restaurant could have prepared me for the street food in Bangkok. When unfamiliar food becomes your basic diet, no matter how adventurous you are, I found that my whole group after week one would lean towards a dish that brought out familiarity and comfort to them. For me, this dish was the Coconut Thai Curry! Read more

Goose Island Brewery- Where Food & Beer Meet

Goose

When creating a food and beer pairing piece, my goal before even writing was to solidify a concrete understanding of how food and beer related to one another. Not only by taste, but in transformation to the final product. The idea of fire, water, and air came to mind. These three components have played such a vital role in humanity since the beginning and continue to factor the way we innovate and grow both with beer and food.

I have chosen to highlight Goose Island Brewery out of Chicago, IL in my pairing. Since day one, this company has been driven by quality and continues to be a leader of innovation in the beer world. Each chosen beer style below is paired with a recipe, which mutually enhances flavors and compliments aromas and textures.

Once you begin you will find that beer does pair well with your local burger and hot wings, but you will also discover that beer is far more congenial than wine for many foods.

These beers are “brewed for food.”- Goose Island Brewery Read more

Vegan Peanut Butter Stuffed French Toast

Vegan French Toast
I recently visited an adorable little café in downtown Geneva, IL where my parents live called Moveable Feast. I came across this brand of extremely good looking nut butters, called Big Spoon Roasters. Flavors like Chai Spice, Peanut Cocoa, Almond Ginger…enough said?!  My mind was automatically overcome with all of the recipe possibilities with these innovative flavors!
I created a recipe with breakfast on my mind this morning and decided to test out a vegan French toast. It then hit me… the peanut pecan nut butter from Big Spoon Roasters I had in my pantry! Lets do a stuffed French toast piled high with berries.

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