Poppy Tooker joins us on Episode 6 of The Fine Cooking Podcast to discuss food influences in New Orleans and her favorite places to eat. We talk about the differences between Creole and Cajun food – and the new twists on making gumbo.
Links From This Episode
What We’re Cooking Now
Diana is working on developing pasta dishes that use less pasta per serving. Here’s one that ran in Fine Cooking that uses 10 oz. of pasta per 4 people (stay tuned for more to come!)
Chris is prepping for St. Patrick’s day with this chocolate-stout cupcake with whisky ganache filling. This is one of Chris’s go-to recipes, but he uses a little hack for filling the cupcakes more easily with ganache: Make the pockets in the batter, then make the ganache, and while it’s still pourable, just pour it into the cupcake centers. It then sets up.
More great recipes using stouts:
Sarah’s been experimenting with cooking with rabbit, using this recipe for ragu with pappardelle.
Kathy tried spicy red chili ramen at Ivan Ramen Slurp Shop.
New Orleans Food with Poppy Tooker
Poppy talks about Donald Link’s restaurant, Cochon — the first real Cajun restaurant in New Orleans.
Some of Donald Link’s recipes:
Check out his cookbook for more.
Poppy also discusses differences between Creole and Cajun food — Creole food is generally refined and French-influenced, while Cajun food has a more rustic-country feel.
Gumbo is the big crossover food between Creole and Cajun (and Poppy has great versions of both):
You can get Poppy’s tips for how to make the best gumbo here.
Other favorite New Orleans food and drink:
Listen to Poppy’s podcast, Louisiana Eats, for more insight into New Orleans grub.