Cooking Up a Storm: Recipes Lost and Found from the Times-Picayune of New Orleans by Marcelle Bienvenu and Judy Walker

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Notes about Recipes in this book

  • Better than better cheddar

    • Cheri on October 23, 2011

      Ok, this has good flavor, but looks WEIRD. Lots of comments about it being a good "creepy" looking "halloween" dish -which would be ok, IF it was Halloween... Served for Oktoberfest, with dark nutty crackers (Mary's Gone Crackers) - which it needs to hold up. Good with beer. I made the "mayo" - which turned out very thin in the food processor, added the green onions, and grated cheese into processor, then mixed with a spoon. Next time, I would re-insert the regular blade and process whole mixture for a more cheese like spread. Mustards and white cheeses combo give a bit of an off putting color. Maybe adding a little cream cheese would also help to make more spreadable.

  • Shrimp Creole

    • Aggie92 on February 05, 2015

      Really good basic Creole. Made a few changes...used catfish instead of shrimp (I hate farm-raised shrimp and that is about all you can find in Wyoming), 2 cans of diced tomatoes instead of fresh, olive oil instead of butter (and reduced amount in half), and added 2 tsp of Penzeys Cajun seasoning. Served over rice. The only problem was the cooking time was not long enough to cook the vegetables. I simmered the Creole (before adding the fish) for 30 minutes and it could have used another 10-15 minutes, but family was getting restless and hovering ;-)

  • Spring potato salad

    • TrishaCP on August 11, 2012

      I don't like mayonnaise-based potato salads that much, which is why this appealed. The potatoes were dressed with an olive oil/garlic/Creole mustard vinaigrette, and then lightened further by a combination of herbs. I used chives, thyme and chervil, and this combination was great. The recipe also suggests using basil, which I think would work really well with the flavors of the vinaigrette.

  • Chicken baked royally

    • TrishaCP on February 04, 2013

      This was fine-I really enjoyed the mushrooms in this but not so much the artichoke. However, if you have Essential Pepin, I would choose the Chicken in Tarragon sauce recipe instead- it has a very similar flavor profile but a superior taste.

  • Shrimp and tasso sauté

    • TrishaCP on May 06, 2018

      This was a good, solid recipe. Everything comes together pretty quickly once the vegetables and ham are chopped up. The tasso was my favorite part of this- the spices just worked really well in this application. Served with whole wheat pasta.

  • Sweet potato, corn, and jalapeño bisque

    • TrishaCP on April 21, 2020

      This is a great soup and didn’t take too much time to pull together. (It was nice with a dollop of Greek yogurt on top for extra protein). The scallions on top are a must because they go so well with sweet potatoes and corn. I used only about half of the molasses called for as I didn’t want it overly sweet. I used one jalapeño with seeds, but would use more next time since it wasn’t too spicy.

    • selena__rhea on August 23, 2021

      One of my favorite vegan soups. I thin coconut milk yogurt with lime juice and add to finished soup.

  • Meaty gumbo over warm spicy potato salad

    • TrishaCP on April 06, 2014

      I make this gumbo for crowds, and it receives raves. I usually make it a day before so flavors have a chance to meld and so I can remove some of the grease. It does have quite a thin broth (maybe due to the defatting), but that disadvantage is somehow offset by serving it with the potato salad. As for the potato salad, while I do not normally like mayonnaise- based salads, this one with Creole mustard is outstanding. (I usually add celery for crunch and reduce the amount of celery salt.)

  • Spicy Cajun shrimp

    • twoyolks on February 17, 2021

      A quick and tasty recipe. The sauce had a bit of a sour note that I didn't enjoy that I think came from all the chile.

  • Galatoire's eggnog

    • meggan on December 27, 2016

      There was something slightly chunky about this. I will stick with my Martha Stewart recipe.

  • Johhny Becnel's daddy's okra gumbo

    • thecharlah on September 20, 2020

      More of a stewed tomato and okra dish than other gumbos I've tried. Still, a tasty way to use up a ton of okra (4 pounds). I had to use a LOT of tomato juice to keep it from sticking.

  • Brenda Huchingson's holiday casserole

    • mjes on September 17, 2021

      This is a stuffing recipe that is not stuffed, rather the meat from a chicken in incorporated into the stuffing. This is a tried and true family classic.

  • Sazerac

    • Baxter850 on April 09, 2020

      Never add lemon juice to a Sazerac. This was the first time and the last. Was already skeptical of the specs, and the lemon juice threw everything off. Was not able to save the cocktail by cutting the sweetness with additional rye.

  • Bon Ton salad dressing

    • Dannausc on July 02, 2018

      Makes closer to three cups. Pretty decent.

  • Creole chicken with okra

    • Dannausc on July 02, 2018

      Pretty decent

  • Café Reconcile's white beans and shrimp

    • Dannausc on July 02, 2018

      Pretty decent

  • Leon's skillet cornbread

    • Dannausc on July 02, 2018

      I wasn’t crazy about it.

  • Shrimp and grits

    • Dannausc on April 18, 2021

      I used dried mushrooms for the mushrooms and used the rehydrating liquid in place of the chicken stock. Easy and good.

  • Creole mustard

    • Dannausc on July 02, 2018

      Made for Bon Ton Salad Dressing. There was plenty left over. It was fairly easy, good, and has a nice kick (in the nose).

  • Creole okra

    • Dannausc on April 18, 2021

      Fairly easy and good.

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  • ISBN 10 0811865770
  • ISBN 13 9780811865777
  • Linked ISBNs
  • Published Jan 22 2009
  • Format Paperback
  • Page Count 226
  • Language English
  • Countries United States
  • Publisher Chronicle

Publishers Text

After Hurricane Katrina devastated New Orleans, thousands of people lost their keepsakes and family treasures forever. As residents started to rebuild their lives, The Times-Picayune of New Orleans became a post-hurricane swapping place for old recipes that were washed away in the storm. The newspaper has compiled 250 of these delicious, authentic recipes along with the stories about how they came to be and who created them. Cooking Up a Storm includes the very best of classic and contemporary New Orleans cuisine, from seafood and meat to desserts and cocktails. But it also tells the story, recipe by recipe, of one of the great food cities in the world, and the determination of its citizens to preserve and safeguard their culinary legacy.

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