Category: Origins

Real Food Origins: New Orleans-The Po’Boy

The po’boy. It seems pretty straightforward; it’s a sandwich that originated in New Orleans, right? So it’s just a sub, or a grinder, or a hoagie, that you can eat in New Orleans, right? Wrong. The po’boy is much more than a sandwich to the people of New Orleans; it’s a part of New Orleans’ history, ...

Real Food Origins: New Orleans-Creole Seasoning Blend

I mentioned this Creole spice blend in my last post. I used up the initial batch, and needed to make more, so I thought I’d post a good old-fashioned recipe for it. This is the cast of characters. It really is an ensemble piece, without any one of them outshining the other, but all of ...

Real Food Origins: New Orleans-Jambalaya

Before I dive back into the melting pot of New Orleans, a little clarification is in order, about the moniker “Cajun/Creole”. Creole cuisine and Cajun cuisine are two different things, with origins in different areas of Louisiana, different ingredients, and different flavors. Both are delicious, but they are not culinary twins that can simply be ...

Real Food Origins: New Orleans

There is such a cosmic confluence of events happening in my geeky little world. Chinese New Year began Monday with the New Moon, and yesterday was the First-In-The-Nation Presidential Primary here in New Hampshire, USA, as well as Mardi Gras in New Orleans, which signals the end of Carnival and the beginning of Lent, in one big fat Tuesday ...

Real Food Origins: Three Sisters Soup

The Challenge: Create a dish using only ingredients native to North America. The Husband offered me this challenge, as a way to spark my creativity. I immediately accepted, and while The Boy was at a club meeting at our local library, I settled into a chair in the Reference section with the Cambridge World History ...