tag:blogger.com,1999:blog-52018806159533736032024-02-02T03:11:49.281-06:00PPX New Orleans (Blog).A Blog Experience.Matthew Elliotthttp://www.blogger.com/profile/03494736835856094645noreply@blogger.comBlogger105125tag:blogger.com,1999:blog-5201880615953373603.post-12102673946617755962012-07-04T13:56:00.000-05:002012-07-04T13:56:35.158-05:00Airport Food
I am currently in an airport, and the question of what to eat arises. Today I opted for a smoothie, where in times past the choice was always between various fast food options. Those days are recently behind me, and the options for healthy dining are few and far between, hence the smoothie for lunch. It seems kind of funny. The options of food to choose from before being Matthew Elliotthttp://www.blogger.com/profile/03494736835856094645noreply@blogger.com26tag:blogger.com,1999:blog-5201880615953373603.post-32592762620415447652012-05-29T09:38:00.002-05:002012-07-03T15:40:10.389-05:00Since we last spoke...
Waking from the nap and now beginning the stretch with purpose into the avenue which guides this ship of gastronomy, I was able to cook for a few good people over the past couple threeve days.
Every Tuesday @Pal's Lounge in Mid-City Taco's are served up for only a buck, not the male dear, but a tendered United States Dollar. The basic buck taco includes chicken, cheese, tortilla and Matthew Elliotthttp://www.blogger.com/profile/03494736835856094645noreply@blogger.com1tag:blogger.com,1999:blog-5201880615953373603.post-13303660069368345002012-05-18T11:29:00.000-05:002012-07-03T15:41:11.302-05:00
Good morning internet, that was quite a little nap. Hope all has been well, it seems that you have progressed and made the lives of everyone easier and more transparent. During my eight month cat nap I had a dream. It was a roller coaster of a dream with ups and downs, sideways turns, and upward along with downward sudden shifts. Making that dream tangible is where Matthew Elliotthttp://www.blogger.com/profile/03494736835856094645noreply@blogger.com0tag:blogger.com,1999:blog-5201880615953373603.post-69573948525303925352011-07-21T12:20:00.003-05:002012-07-03T15:51:07.784-05:00Un Voyage des Herbes et a Pastèque
If the divine creator has taken pains to give us delicious and exquisite things to eat, the least we can do is prepare them well and serve them with ceremony.
- Fernand Point
Cocktail:
Front-Yard Mint Melon Mojitos
Watermelon, Caramelized Mint Syrup, Essence of Matthew Elliotthttp://www.blogger.com/profile/03494736835856094645noreply@blogger.com11tag:blogger.com,1999:blog-5201880615953373603.post-30187888319300494492011-07-18T12:39:00.000-05:002012-07-03T15:44:55.908-05:00Matthew's Eggs Marigny
Food is an extremely contextual subject. Making food based on the people who are eating it, and given the set of ingredients provided, it is up to the chef to make the context of people and ingredients into a meal of experience. A Sunday by the pool was needing something else, a little brunch fare, and below is what happened.
Eggs Marigny
Soft Boiled Eggs, Herbed Oven Matthew Elliotthttp://www.blogger.com/profile/03494736835856094645noreply@blogger.com11tag:blogger.com,1999:blog-5201880615953373603.post-11994879817197452922011-07-13T23:48:00.003-05:002012-07-04T13:40:46.976-05:00Fern Street All-Most Vegan Challenge
1st. Roasted Summer Squash Soup w/Chives, Truffle Oil
2nd. Tomato "Nigiri," al dente Brown Rice, Quartered Cucumber, Tomato Salad, Basil Blossom, Cane Vinegar, Amazing Pesto
3rd. Alabama Red "PeaCake," Sambal Crema w/Corn Dusted Okra Chips, Pea Echo
4th. Acadiana Honey Peach Compote w/ Room Temp Pineapple Local Hubig's Turnover
Picture N/A
Matthew Elliotthttp://www.blogger.com/profile/03494736835856094645noreply@blogger.com0tag:blogger.com,1999:blog-5201880615953373603.post-39076419911366624162011-07-13T09:19:00.000-05:002012-07-03T15:46:58.031-05:00Burgers, Tater Tots, Oysters
It takes a birthday sometimes to realize the heritage of something, and last week America had a birthday. As a cook, my feelings of admiration are best expressed through food, and a communal sense of enjoyment. Cooking for America on her birthday is no easy task, especially in the city where Paul Revere and history meet to form the foundation of our nation, Boston. For the Matthew Elliotthttp://www.blogger.com/profile/03494736835856094645noreply@blogger.com0tag:blogger.com,1999:blog-5201880615953373603.post-59635276707777953682011-07-10T09:32:00.001-05:002012-07-03T15:48:14.607-05:00The Potato
Everybody likes a potato, or at least, most people like a potato in some form or fashion. Whether it be baked potatoes, French fries, Mr. Potato Head, mashed potatoes or brabant potatoes, it is a friendly food. And the best way to cook the best potatoes, is to use, the best potatoes. Not talking variety preference or heirloom, but just a basic potato grown in the backyard. &Matthew Elliotthttp://www.blogger.com/profile/03494736835856094645noreply@blogger.com0tag:blogger.com,1999:blog-5201880615953373603.post-69621911604321584922011-06-15T13:09:00.000-05:002012-07-03T15:49:39.377-05:00Local Blueberry Clafoutis
cla·fou·ti or cla·fou·tis (klä-f-t)
n.
A baked dessert composed of a layer of fresh fruit topped with a thick batter.
The Clafoutis and I had met in years past, when my understanding of the French language was minimal (and still is), and my understanding of baking was non-existent (and minimal now). It is similar to a cobbler in the United States, where a Matthew Elliotthttp://www.blogger.com/profile/03494736835856094645noreply@blogger.com0tag:blogger.com,1999:blog-5201880615953373603.post-57617909890400211182011-06-08T16:37:00.001-05:002011-06-08T16:38:17.191-05:00"Scalloped" Potato, Scallion, Tomato Basil Aoili
Pan Seared Potato "Scalloped" w/ Biased Scallions, Tomato Basil Aoili
PotatoButter SaltScallionsEggParmesanTomatoThymeOilGarlicFork, Saute Pan, Heat, Blender, Outlet, Oven, Bowl, Plate
Roast Idaho potato in oven at 350F uncovered for an hour or so, until just cooked. Heat tomatoes under broiler to concentrate flavor, until most moisture is dissolved, let come to room temperature. &Matthew Elliotthttp://www.blogger.com/profile/03494736835856094645noreply@blogger.com0tag:blogger.com,1999:blog-5201880615953373603.post-70221933291708009522011-06-06T11:20:00.002-05:002012-07-01T22:29:56.835-05:00Alchmey Defining Food
Alchemy
al·che·my
[al-kuh-mee]
1. A form of chemistry and speculative philosophy practiced in the Middle Ages and the renaissance and concerned principally with discovering methods for transmuting baser metals into gold and with finding a universal solvent and an elixir of life.
2. Any magical power or process of transmuting a common substance, usually of little value, into a Matthew Elliotthttp://www.blogger.com/profile/03494736835856094645noreply@blogger.com0tag:blogger.com,1999:blog-5201880615953373603.post-8638943768451049542011-06-04T18:22:00.000-05:002012-07-04T13:41:30.379-05:00Charred Sea Scallop, Watermelon Pistou
It was a small bite by the Sous Chef to amuse the guest's palate, and a canvas for the sea to meet the vine. The Sea Scallops where dry pack, seasoned well, and met the hot grill with enthusiasm. The watermelon pistou was made earlier with some reduced watermelon, pine nuts, oil, and a few herbs. The dish was finished with watermelon matchsticks, goat cheese, and black Matthew Elliotthttp://www.blogger.com/profile/03494736835856094645noreply@blogger.com0tag:blogger.com,1999:blog-5201880615953373603.post-42531773058581662462011-06-02T10:57:00.004-05:002012-07-04T13:43:46.928-05:00Branden & Jenn's 3rd Annual Memorial Day Parte'
Dominoes is a game where you stack chips in a strategic way in order to beat your other opponents. Or you can line them up and see what happens when the first one is let loose. When the chips are stacked right, the party just falls into place.
I was graciously invited via a flier to a Memorial Day Parte' this past week. Starting out in a new kitchen is alwaysMatthew Elliotthttp://www.blogger.com/profile/03494736835856094645noreply@blogger.com0tag:blogger.com,1999:blog-5201880615953373603.post-91694261465319425282011-05-26T11:21:00.003-05:002011-06-06T11:29:19.624-05:00New Orleans Pierogi
This is an older post from my days of cooking at PRAVDA! While I am no longer there, the TRUTH! Pierogi will always be near one of my menus.
Got some amazing produce in yesterday from the HollyGrove Market, which included some broccoli and goat cheese curds. The curds are amazing from Ryal's Dairy. The taste is something like a country version of American Feta, with a certain tang, Matthew Elliotthttp://www.blogger.com/profile/03494736835856094645noreply@blogger.com0tag:blogger.com,1999:blog-5201880615953373603.post-90901757441936911062011-05-25T07:55:00.000-05:002011-05-25T07:55:19.227-05:00Riverbend Supper Club 5.24.2011
The Dinning Room Ceiling
Foraging For Berries
The day started off like any other day, with a dog walk, but the dog walk today ended with a bounty of fresh local produce from the Hollygrove Market. Breaux and I decided to make the walk down to the market, a mere 2 miles, to retrieve my bicycle. Upon reaching the Hollygrove, Breaux got a bowl of water, and I got to work with some Matthew Elliotthttp://www.blogger.com/profile/03494736835856094645noreply@blogger.com0tag:blogger.com,1999:blog-5201880615953373603.post-89204058024189525792011-05-23T15:21:00.000-05:002011-05-23T15:21:32.662-05:00Eat Local, or Else.Starting June 1st the New Orleans Locavores are challenging New Orleanians to eat food from within a 200 mile radius. It is a message which has taken over much of the rest of America, and now finally we start to seeds of healthy food being planted in New Orleans. Eating from within two hundred miles is not that big of a challenge, as it is a commitment. Before refrigeration, Matthew Elliotthttp://www.blogger.com/profile/03494736835856094645noreply@blogger.com0tag:blogger.com,1999:blog-5201880615953373603.post-11910481547392932782011-05-22T23:07:00.002-05:002011-05-23T11:46:53.164-05:00North African Tasting MenuIntroducing or being introduced as a "chef" usually leads to a fair amount of questions, with the number one being "What is your favorite thing to cook?" And while this seems like a simple question, and it is, it litcherally renders me speechless half the time. Trying to convey in a few sentences, what the feeling is like to make another person happy through food and wine ends up Matthew Elliotthttp://www.blogger.com/profile/03494736835856094645noreply@blogger.com1tag:blogger.com,1999:blog-5201880615953373603.post-91972345426894506372011-05-19T14:35:00.000-05:002011-05-19T14:35:36.341-05:00Martinique Bistro, my new culinary home.
Martinique is located in between State and Nashville on Magazine Street in New Orleans. Stepping inside the intimate setting, the only indicator of your urban surroundings are the cars which can be heard passing by on the other-side of the ivy clad brick wall. The dinning room features amber lighting and inviting colors, to increase the personal experience of each Matthew Elliotthttp://www.blogger.com/profile/03494736835856094645noreply@blogger.com0tag:blogger.com,1999:blog-5201880615953373603.post-35391457985818652852011-05-17T11:56:00.001-05:002011-05-17T11:58:12.012-05:00Liuzza Palooza 2011
www.liuzzapalooza.org/
Matthew Elliotthttp://www.blogger.com/profile/03494736835856094645noreply@blogger.com0tag:blogger.com,1999:blog-5201880615953373603.post-69342536947663810242011-05-10T17:12:00.002-05:002011-05-18T12:53:43.844-05:00New Orleans Vietnamese Market
Every Saturday out in New Orleans East a community of people get together to share some their produce, stories, and chickens. It was an opportunity to be introduced to the market by my uncle, who has an equal interest in the esoteric food scene. The only drawback of the market, and it is not even that big of a drawback, is the time. The market opens at 6am, and finishesMatthew Elliotthttp://www.blogger.com/profile/03494736835856094645noreply@blogger.com0tag:blogger.com,1999:blog-5201880615953373603.post-9390002957008536032011-05-09T14:24:00.001-05:002011-05-11T00:02:26.988-05:00Lake Pontchartrain Fishing
Life is not always black and white, but regardless of what color it is, it should head towards the direction of progress. Progression was made this weekend. New Orleans Jazz and Heritage Festival is a man-made event providing the international public servings of great music and food. The event lasts for two weekends, same time every year, last weekend of April, then first weekend of Matthew Elliotthttp://www.blogger.com/profile/03494736835856094645noreply@blogger.com0tag:blogger.com,1999:blog-5201880615953373603.post-32747975456633806972011-05-03T19:28:00.002-05:002011-05-03T19:50:57.741-05:00New Orleans Urban Duck Farming.
An invitation was extended by some friends to attend a backyard BBQ over the past weekend. It was an opportunity to celebrate a birthday, meet new friends, and conversate with like-minded individuals about food and music. The landscape was not of a typical backyard in Uptown New Orleans. Ducks of all ages, and a few different breeds were spread throughout the yard. The Matthew Elliotthttp://www.blogger.com/profile/03494736835856094645noreply@blogger.com0tag:blogger.com,1999:blog-5201880615953373603.post-13949819973024528472011-05-02T14:20:00.000-05:002011-05-02T14:20:05.721-05:00May Chef Profile...Paul Prudhomme
Blackening is a technique often associated with cajun cookery, it was invented by Paul Prudhomme. Very rarely are we able to witness in the food business something which changes the landscape of cooking for the future. Paul Prudhomme is in that number. He grew up in the small town of Opelousas, Louisiana. Opelousas is just north of Matthew Elliotthttp://www.blogger.com/profile/03494736835856094645noreply@blogger.com0tag:blogger.com,1999:blog-5201880615953373603.post-11071517693406593892011-04-29T02:55:00.001-05:002011-04-29T02:56:24.252-05:00Crab Boil Recipe for Success.
Here are a few tips on how I would do a crab boil. There is no correct way to make it, as everyone has “the best” recipe. But the main goal is to enjoy a few cold beverages with friends over a communal pot of crabs. And remember, it’s just a Cajun court bouillon.
VegetablesNew Potatoes, Cob Corn, Sausage, Garlic, Lemons, MushroomsSeasoningsZatarans or Rex Crawfish Boil (FollowMatthew Elliotthttp://www.blogger.com/profile/03494736835856094645noreply@blogger.com0tag:blogger.com,1999:blog-5201880615953373603.post-89158536690429281242011-04-27T18:14:00.001-05:002011-04-27T18:22:26.969-05:00/ˈmākiNG/ Bacon Making bacon is a process utilizing two age-old preservation techniques, curing and smoking. Both of these techniques were used before the invention of the refrigerator. Curing draws the moisture from the protein, moisture is to bacteria like booze is to New Orleans, they thrive together but it always isn't a good thing. Smoking was a technique used to dry outMatthew Elliotthttp://www.blogger.com/profile/03494736835856094645noreply@blogger.com0