Today is National Brownie Day. Did you know that brownies are basically a big cookie? True. A brownie is a cookie that includes chocolate in the batter. So, the first brownies had to have shown up around the same time chocolate made its appearance. Seems logical right? Well, there are a number of theories about the history and origin of brownies.

To make a long story short, no one really knows the answer for certain, but one of the first recipes appears in the 1897 Sears, Roebuck Catalog, although some claim those were not brownies but candies. Two other recipes appeared in print in 1906 and 1907 and a note in Betty Crocker’s Baking Classics (1979) says that Bangor Brownies are probably the original chocolate brownies. Legend has it that a Bangor, Maine housewife was baking chocolate cake one day and it fell. Instead of pitching it out, the frugal cook cut the collapsed cake into bars and served it, drawing raves. Whatever their true origin, brownies didn’t become popular until the 1920’s.

it will come as no surprise that Emeril has a rather nice list of excellent brownie recipes. While the doors of Emeril’s re-open today (hurray!), we’ll all have to wait for the delicious and hilarious “Pot Brownie” from Emeril’s Delmonico. Don’t freak, it’s only dessert - a really great brownie cooked and served in a precious individual-sized cast-iron pot (okay it’s also topped with a scoop of homemade vanilla ice cream and garnishesd with a chocolate-covered cornflake cookie).

As a result of having only a “dorm” fridge for the moment, I find myself going daily to the grocery and using only the hand-carry basket to shop. Consequently I began wondering about the invention of the shopping cart. Research has revealed that Sylvan Goldman, owner of the Humpty Dumpty stores in Oklahoma, came up with the idea in 1937. Mr. Goldman noticed that shoppers stopped shopping when they couldn’t fit or carry anything more in their wicker baskets. Purportedly he put together an ersatz cart comprised of lawn chair frames, a couple of baskets and some wheels. At first the carts weren’t well received - men felt strange pushing the contraption around and women liked their wicker - so Goldman had employees pose a shoppers until the idea and convenience caught on.

it is with profound sadness that I report the death of famed New Orleans chef Austin Leslie. The circumstances and details are forthcoming, but for those who may not know, Chef Austin ran the eponimous Chez Helene restaurant where locals tucked in daily to the most delcious home-cooked, Southern food. Chef was especially known for his sinfuly good fried chicken topped with chopped garlic and parsley. The restaurant had an everybody-knows-your-name vibe and it was the basis for the late ’70s, early 80’s television sit-com “Frank’s Place.”

Chef Leslie closed Chez Helene and next returned to the kitchen to work for Jack Leonardi at Jacques-Imo’s in Uptown New Orleans. His food and welcoming demeanor brought national recognition and acclaim to that restaurant.

Chef left the Jaques-Imo’s kitchen to take up residence at Pampy’s - a dining bastion for local politicos seeking down-home food. Chef Leslie could often be found circulating the sleek, yet comfortable dining room, shaking hands and talking, his favorite past-time.

He was a charming, talented and lovely man who will forever be remembered as a culinary icon in New Orleans. I will miss his broad smile, political gossip and the kind words he always had for me, every time I sat at a table (in all three restaurants ) working my way through a heaping platter of his delicious fried chicken.

The macadamia nut was named for John Loudon McAdam who was born on this date in 1756. He invented macadam pavement for roads.

Did you know that graham crakers were named after 19th century vegetarian Sylvester and were one of America’s first good-for-you foods.

Kidney beans, lima beans, haricot vert, potatoes, tomatoes, corn, tapioca, peanuts, vanilla, green peppers, avocados, scarlet runner beans, butter beans, and pineapples are all plants native to the Americas that were introduced to Europe after Columbus’ discovery of America.

Farmers in south Louisiana are making ready for la roulaison (sugar cane harvest) that will begin in the next few weeks. Since I was a child, I have anxiously looked forward to this time of year. I can’t wait to see the workers in the fields cutting the cane and then loading it onto wagons and trucks to be carried to the sugar mills. The mills will belch and smoke, sending a sweet acrid smell across the countryside.
Read more »

Each Monday morning I make a tour of my yard. While it’s not very large, it contains many of my favorite trees, bushes, herbs, and plants. This morning I noticed a few harbingers that fall is right around the corner. Leaves from the pecan trees are beginning to turn brown and falling to the ground. The leaves on the giant bald cypress trees are turning to a sienna color. I checked my sassafras tree near the bayou and it gave me food for thought.
Read more »

Creme Brulee is undoubtedly one of the most frequently ordered restaurant desserts today. Did you know that the first published recipe for creme brulee appeared in a French cookbook in 1691?

I love the Charleston, South Carolina area and have visited there often. A friend of mine from Greenville and I often exchange notes regarding the Low Country cuisine and how there are many similarities between there and Louisiana. Something that is very curious to me is that they call pilau (pronounced PERloe, PiLOE, or PERloo) and also referred to as red rice. It’s similar, as far as I’m concerned, to jambalaya. Classically, it contains rice, tomatotes, chicken stock and parsley. If one would add chicken and sausage, you would have jambalaya!
Read more »