Recipe: Satsuma Pot-de-Crème

by jbfauthor on February 09, 2011

Smooth and sensual, custard-based desserts rightfully belong on any Valentine's Day menu. You'll certainly want this unique and elegant pot-de-crème from New Orleans's Café Adelaide on yours. Chef Chris Lusk sweetens it with satsuma, a delicate Japanese orange that came to Louisiana in the 18th century. In addition to cream, Lusk uses Calpico, a milky, yogurt-flavored drink from Japan, which enriches the custard's tangy flavor. Get the recipe here.

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On the Menu: June 6 through June 12

by jbfauthor on June 04, 2010

Here’s what’s happening at the Beard House next week: Monday, June 7, 7:00 P.M. Southern Sweethearts At MiLa, named for their home states of Mississippi and Louisiana, co-chefs Allison Vines-Rushing and Slade Rushing serve their cultivated Southern fare to captivated New Orleans diners. The celebrated husband-and-wife team has earned nonstop raves from critics like Brett Anderson of the Times-Picayune, who praised the chefs’ “artful and ingredient-driven” cuisine. Tuesday, June, 8, 7:00 P.M. Sustainable Seafood Feast Sam Talbot charmed viewers on Top Chef, and he plans to do the same at his upcoming restaurant at the

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