Just in case you were wondering… clafouti (pronounced cla-FOO-tee), is not only a beautiful word with a great sound, but a perfectly lovely thing to eat. Clafouti (also spelled clafoutis) is a classic French dessert with a texture that criss-crosses between bread pudding and pancakes. Usually made with fresh fruit like cherries, dried cherries and other dried fruits will work nicely too. Best of all, any left overs are simply lucious in the morning for breakfast.

Look close. This is very, very cool. See those mountains? Bread. Everything in Carl Warner’s work is food - everything!! The images are truly astounding. To see more of landscapes fashioned from food, click here and prepare to be amazed.

This is what we need. It’s not enough that Snickers is loaded with sugar, now we need caffeine in there??? I’m already a nut-wagon. I lurve Snickers, but the sugar is enough of a “puppy upper” for this gal.

Eventhough the temerpature is in the 40s in New Orleans, I can’t pass up gelato. This is King Cake flavor gelato made by two young-ish guys who bought Nick’s Snoballs and Gelato in Lakeview and are trying to learn the art of gelato making. Tasting through the eight or so gelati and sorbetti, I was impressed with their early efforts. They know there are things to correct and they’re working on it. Meanwhile, the King Cake flavor is so appropriate for Mardi Gras time and this satisyfying scoop was composed of a creamy cinnamon-laced vanilla base, studded with bits of real king cake pieces and then some swirls of natural color - purple, green and gold.

A friend came over this morning raving about this Emeril pan she just bought. The 4-in-1 is a versatile pan that has a number of uses beyond stove-top smoking. It can be a deep fryer, a grill pan, a casserole dish - heck it’s got 4, maybe 5 uses (see this) and it’s heavy duty, cast iron! This pan is so hot, it’s featured in the new Williams-Sonoma catalog (a New Orleans-themed catalog I point out) and you can get it here on our site too. I’m so getting one of these.

I’m not generally a big weenie when it comes to food, but bugs do NOT do it for me, even pretend bugs; even pretend bugs made from the Holy Grail of foods…chocolate. These “larva candy” are all the rage in Japan where the famous confectionary, Komatsuya in the Akita prefecture, creates them from milk chocolate, corn flakes, squid, and bits of orange peel. Click the link to see the other “varieties.” Every time I look at these candies, I get goose bumps.

How often have I spoken the words, “With olives, please?” Let’s just say it is my mantra. I can’t help but adore these olive pillows, or should I say “couch condiments.”

Please forgive my failure to wipe the rim of the bowl, and make a neater shot, but I was so excited to snap the picture and dig in, I got a wee bit sloppy. Nonetheless, I had to share this with you. This soup is called “Gabure,” but it is also known as “Old Style Basque Soup,” orginating in French Basque provinces and often served there as a starterl. This version, found here in New Orleans, is simple and delicate with a light chicken broth base, small dice of potato and carrots, white beans, and greens - all the ingredients locally sourced and straight from the Crescent City Farmers’ Market no less. The parsley puree centered in the bowl, added a bright, fresh flavor that was lovely, uplifting. The counterpoint of slow-cooked pork belly atop the puree, took this dish to a whole new place - mouthfuls of tender meat, ever-so-slight smokiness, and a silky-fatty feel. A hit on all points taste and texture-wise.

On our first night of Louisiana Food & Culture class, we covered a lot of ground and at the end we were given a taste of boudin noir (AKA boudin rouge) from Bourgeois’ Meat Market in Thibodaux, LA; they’re known for their “miracles in meat.” What makes boudin noir special is the inclusion of pork blood to the livery sausage mix. I understand that might sound odd, but the flavor of the finished sausage is earthy, meaty and bold - delicious. From our class of about 20 students, only one gal gagged tasting the boudin noir. I snapped her picture at just the right moment (ewww), and although I threatened to post it (I was joking of course), I did feel badly for the girl and then I discovered she cooked, so I suggested she try this BOUDIN - it’s a bit less…intense. Laissez les bon temps rouler.

New Orleanian Kim Sunee (Food Editor of Cottage Living Magazine) just released her memoir “Trail of Crumbs,” in which she explores hunger literally and as metaphor in her search for place and home. It’s a sensual and interesting read that also has some of Kim’s favorite recipes tucked in at the end of each chapter. I recently made the Orange Couscous Salad and it was a big hit - light and fresh with explosive tastes of fresh chopped oranges; sweet chewy currants, the punch of red onion, and a peppery kick (I used both white and black).