Recipes

Pralines

We had a blast this past Saturday handing out Wayne Brown's Crescent Creams pralines to costume-clad Marketeer shoppers. A big thank you to everyone who came out for trick-or-treating. Wayne's perfected the art of praline making. If you're up for making pralines at home, be sure to pick up shelled pecan halves from our newest vendor, Inglewood Farm, who'll join us at Tuesday and Saturday markets while they're harvesting.

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Blueberry Buckle

To celebrate its launch, Cooking Channel is traveling across the country in their customized Ice Cream Truck and is partnering with our Crescent City Farmers Market. Make plans to come by the market Tuesday, September 21 between 9am-1pm to get a free taste of Creole Cream Cheese gelato (which we love on this Blueberry Buckle) or Sweet Potato gelato from La Divina Gelateria and of the new channel for Food People, by Food People. Learn more about Cooking Channel and the Ice Cream truck at cookingchanneltv.com

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Jumbo Lump Crab Cakes

The corner of Royal and Iberville streets has been a food hot spot since 1868 when Solari’s provided New Orleanians with rare edibles. Until 1965, Solari’s was the go-to place for imported and out-of-season comestibles, both fresh and preserved. Fourteen years later, the Brennan clan—John, Ella, Dick, Dottie, and Adelaide—joined forces to open Mr. B’s Bistro on the same celebrated corner. Mr. B’s first chef Gerard Maras designed the original innovative menu utilizing traditional Louisiana ingredients like the crabmeat in these Jumbo Lump Crab Cakes.

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Shrimp Creole

We're celebrating Louisiana seafood at the market this Thursday. Come by and discuss the current state of our local seafood industry with the authors of the newly released "Endangered Foods of the Gulf South." Cafe Adelaide, Cochon and Parkway Bakery will offer Louisiana seafood dishes for sampling from 4-6pm, but don't leave without Louisiana shrimp and Creole tomatoes for Shrimp Creole.

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Cheesy Squash Blossoms

This super simple recipe (just 5 ingredients and 5 minutes of cook time) comes to us from marketumbrella.org Executive Director Richard McCarthy. The secret is getting to market early enough to score some of Isabel and Miguel Mendez’s delicate, delicious squash blossoms.

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Gumbo Ya-Ya

After a couple hours on parade route, few things taste better than a big bowl of Gumbo Ya Ya. Former Commander's Palace Executive Chef Jamie Shannon's recipe for the iconic dish is one of our most requested. Happy Mardi Gras everyone!

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Hakurei Turnip & Pork Fricassee

We love the Monica's little snowy white turnips sliced in salads or as vehicles for Nur's highly addictive cilantro hummus. Former CCFM vendor Randy Thibodaux dresses them up a bit here in this Hakurei Turnip & Pork Fricassee.

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Oysters rockefeller

This cooler weather has us craving oysters prepared all different ways, like classic New Orleans Oysters Rockefeller and briny Louisiana Gulf oysters on the half-shell. Now more than ever, our local oystermen need our support. Here's what our good friend Sal Sunseri at P&J Oyster Company has to say about the recently announced rules from the FDA which would require that oysters harvested from the Gulf during the months of April through October be "sterilized.":

"Raw fresh Louisiana oysters are the essence of the historical and cultural seafood cuisine of our region. They are a featured presence throughout most all successful seafood restaurants. They are flavorful, topical, healthy and an incredibly viable economic source of pride for our state.…

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Blackened Des Allemads catfish with sweet potato hash

If it weren't for Jerald Horst, we wouldn't be able to buy the wild Des Allemands catfish for this Blackened Des Allemands Catfish with Sweet Potato Hash at the market. Stop by, say thank you, and pick up a copy of his wonderful new Louisiana Seafood Bible cookbook this Tuesday or Saturday... and both the catfish and sweet potatoes for this dish.

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Soup de potiron aux crevettes (pumpkin and shrimp soup)

It's tough to miss Tony Accardo at the market. In addition to baskets of peach habanero peppers and heirloom beans, he has the most beautiful and unusual collection of pumpkins we've ever seen. Ask him which he would recommend for this soup de potiron aux crevettes (pumpkin and shrimp soup) this week at the market.

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Market Umbrella

 

Market Umbrella is an independent nonprofit 501(c)(3), based in New Orleans, whose mission is to cultivate the field of public markets for public good. Market Umbrella has operated the Crescent City Farmers Markets (CCFM) since 1995.

Crescent City Farmers Market

 

The Crescent City Farmers Market operates weekly year-round in four New Orleans neighborhoods. The CCFM hosts nearly 80 local small farmers, fishers and food producers, and more than 100,000 shoppers annually.

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