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Oysters Bienville
Oysters Bienville is a traditional dish in New Orleans cuisine of baked oysters in a shrimp sauce. It is served at some of the city's renowned restaurants, originating at Arnaud's. Ingredients include shrimp, mushrooms, bell peppers, sherry, a roux with butter, Parmesan cheese and other lighter cheese, and bread crumbs. The oysters are baked in the shell or can be made in a small casserole dish or au gratin dish. The dish was named for Jean-Baptiste Le Moyne de Bienville (1680–1767), French governor of Louisiana and founder of New Orleans. See also * List of seafood dishes This is a list of notable seafood dishes. Seafood dishes are food dishes which use seafood (fish, shellfish or seaweed) as primary ingredients, and are ready to be served or eaten with any needed preparation or cooking completed. Many fish or ... References {{Oysters Oyster dishes Cuisine of New Orleans Baked foods ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Oysters Bienville
Oysters Bienville is a traditional dish in New Orleans cuisine of baked oysters in a shrimp sauce. It is served at some of the city's renowned restaurants, originating at Arnaud's. Ingredients include shrimp, mushrooms, bell peppers, sherry, a roux with butter, Parmesan cheese and other lighter cheese, and bread crumbs. The oysters are baked in the shell or can be made in a small casserole dish or au gratin dish. The dish was named for Jean-Baptiste Le Moyne de Bienville (1680–1767), French governor of Louisiana and founder of New Orleans. See also * List of seafood dishes This is a list of notable seafood dishes. Seafood dishes are food dishes which use seafood (fish, shellfish or seaweed) as primary ingredients, and are ready to be served or eaten with any needed preparation or cooking completed. Many fish or ... References {{Oysters Oyster dishes Cuisine of New Orleans Baked foods ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
New Orleans Cuisine
The cuisine of New Orleans encompasses common dishes and foods in New Orleans, Louisiana. It is perhaps the most distinctively recognized regional cuisine in the United States. Some of the dishes originated in New Orleans, while others are common and popular in the city and surrounding areas, such as the Mississippi River Delta and southern Louisiana. The cuisine of New Orleans is heavily influenced by Creole cuisine, Cajun cuisine, and soul food. Seafood also plays a prominent part in the cuisine. Dishes invented in New Orleans include po' boy and muffuletta sandwiches, oysters Rockefeller and oysters Bienville, ''pompano en papillote'', and bananas Foster, among others. Influences Creoles are descendants of the settlers in colonial Louisiana, especially New Orleans. Before Louisiana became a part of the United States in 1803, it was colonized for more than a century, first by France and then by Spain. The Creoles were the American-born offspring of these European settlers. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Oyster
Oyster is the common name for a number of different families of salt-water bivalve molluscs that live in marine or brackish habitats. In some species, the valves are highly calcified, and many are somewhat irregular in shape. Many, but not all oysters are in the superfamily Ostreoidea. Some types of oysters are commonly consumed (cooked or raw), and in some locales are regarded as a delicacy. Some types of pearl oysters are harvested for the pearl produced within the mantle. Windowpane oysters are harvested for their translucent shells, which are used to make various kinds of decorative objects. Etymology The word ''oyster'' comes from Old French , and first appeared in English during the 14th century. The French derived from the Latin , the feminine form of , which is the latinisation of the Ancient Greek () 'oyster'. Compare () 'bone'. Types True oysters True oysters are members of the family Ostreidae. This family includes the edible oysters, which mainly belong t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Arnaud's
Arnaud's is a Creole restaurant in New Orleans, Louisiana, United States. It serves classic Creole dishes. History Arnaud's was founded in 1918 by a French wine salesman, Arnaud Cazenave. In 1978, 60 years after the restaurant opened, it was bought by Archie and Jane Casbarian. The Casbarian family worked towards getting the restaurant back to its original roots, the way founder Arnaud Cazenave would have intended. In an effort to revert to its origins, the Casbarians renovated the building and updated the menu. These changes brought the restaurant positive recognition and widespread approval. Present Arnaud's is currently run by the fourth generation of the Casbarian family, Katy and Archie Casbarian and their mother Jane. The family is committed to preserving the restaurant in the style of its founder, Arnaud Cazenave. Arnaud's signature dishes are also served at a more family-friendly cafe, Remoulade, located on Bourbon Street. The present head chef at Arnaud's is Tommy DiGio ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Roux
Roux () is a mixture of flour and fat cooked together and used to thicken sauces. Roux is typically made from equal parts of flour and fat by weight. The flour is added to the melted fat or oil on the stove top, blended until smooth, and cooked to the desired level of brownness. A roux can be white, blond (darker) or brown. Butter, bacon drippings or lard are commonly used fats. Roux is used as a thickening agent for gravy, sauces, soups and stews. It provides the base for a dish, and other ingredients are added after the roux is complete. Uses The fat is most often butter in French cuisine, but may be lard or vegetable oil in other cuisines. Roux is used in three of the five mother sauces of classic French cooking: béchamel sauce, velouté sauce, and espagnole sauce. In Cajun cuisine, roux is made with lard, oil, or meat, poultry, or bacon drippings instead of butter. It is often cooked to a medium or dark brown color, which lends much richness of flavor, but makes it th ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Parmesan Cheese
Parmesan ( it, Parmigiano Reggiano; ) is an Italian hard, granular cheese produced from cows’ milk and aged at least 12 months. It is named after two of the areas which produce it, the provinces A province is almost always an administrative division within a country or state. The term derives from the ancient Roman '' provincia'', which was the major territorial and administrative unit of the Roman Empire's territorial possessions ou ... of Province of Parma, Parma and Province of Reggio Emilia, Reggio Emilia (''Parmigiano'' is the Italian language, Italian adjective for Parma and ''Reggiano'' that for Reggio Emilia). In addition to Reggio Emilia and Parma, it is also produced in the part of Province of Bologna, Bologna west of the Reno (river), River Reno and in Province of Modena, Modena (all of the above being located in the Emilia-Romagna region), as well as in the part of Province of Mantua, Mantua (Lombardy) which is on the south bank of the Po (river), River Po. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bread Crumbs
Bread crumbs or breadcrumbs (regional variants including breading and crispies) consist of crumbled bread of various dryness, sometimes with seasonings added, used for breading or crumbing foods, topping casseroles, stuffing poultry, thickening stews, adding inexpensive bulk to soups, meatloaves and similar foods, and making a crisp and crunchy covering for fried foods, especially breaded cutlets like tonkatsu and schnitzel. The Japanese variety of bread crumbs is called ''panko''. Types Dry Dry breadcrumbs are made from dry breads which have been baked or toasted to remove most remaining moisture, and may have a sandy or even powdery texture. Bread crumbs are most easily produced by pulverizing slices of bread in a food processor, using a steel blade to make coarse crumbs, or a grating blade to make fine crumbs. A grater or similar tool will also do. Fresh The breads used to make soft or fresh bread crumbs are not quite as dry, so the crumbs are larger and produce a soft ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Casserole Dish
A Dutch oven (not to be confused with masonry oven) is a thick-walled cooking pot with a tight-fitting lid. Dutch ovens are usually made of seasoned cast iron; however, some Dutch ovens are instead made of cast aluminium, or ceramic. Some metal varieties are enameled rather than being seasoned, and these are sometimes called French ovens. Dutch ovens have been used as cooking vessels for hundreds of years. They are often called casserole dishes in some English-speaking countries other than the United States ( means "cooking pot" in French), and in French. They are similar to both the Japanese and the , a traditional Balkan cast-iron oven, and are related to the South African , the Australian Bedourie oven and Spanish . History Early European history During the 17th century, brass was the preferred metal for English cookware and domestic utensils, and the Dutch produced it at the lowest cost, which, however, was still expensive. In 1702, Abraham Darby was a partner in the Bras ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Au Gratin Dish
Gratin () is a culinary technique in which an ingredient is topped with a browned crust, often using breadcrumbs, grated cheese, egg or butter.Courtine, Robert J. (ed.) (2003) ''The Concise Larousse Gastronomique'' London: Hamlyn The term may be applied to any dish made using this method. Gratin is usually prepared in a shallow dish of some kind. A gratin is baked or cooked under an overhead grill or broiler to form a golden crust on top and is often served in its baking dish. A ''gratin dish'' is a shallow oven-proof container used to prepare gratins and similar dishes. Terminology The etymology of gratin is from the French language words ''gratter'', meaning "to scrape" or "to grate" (for example, "scrapings" of bread or cheese), and ''gratiné'', from the transitive verb form of the word for crust or skin. The technique predates the current name, which did not appear in English until 1846 (''OED'', ''s.v.'' "gratin"). In addition to the well-known potato dishes such as ' ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Jean-Baptiste Le Moyne De Bienville
Jean-Baptiste Le Moyne de Bienville (; ; February 23, 1680 – March 7, 1767), also known as Sieur de Bienville, was a French colonial administrator in New France. Born in Montreal, he was an early governor of French Louisiana, appointed four separate times during 1701–1743. He was the younger brother of explorer Pierre Le Moyne d'Iberville. Early life Jean-Baptiste Le Moyne was the son of Charles le Moyne, born in Longueil, near Dieppe, and Catherine Primot (also known as Catherine Thierry), born in Rouen, both cities in the Province of Normandy. Charles le Moyne established his family in the settlement of Ville-Marie (present day Montreal) at an early age and had fourteen children total. Exploration in the New World At the age of seventeen, Bienville joined his brother Iberville on an expedition to establish the colony of Louisiana. Bienville explored the Gulf of Mexico coastline, he discovered around approximately 1699 as far up as into Mobile Bay which was not deep e ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Seafood Dishes
This is a list of notable seafood dishes. Seafood dishes are food dishes which use seafood (fish, shellfish or seaweed) as primary ingredients, and are ready to be served or eaten with any needed preparation or cooking completed. Many fish or seafood dishes have a specific name ("cioppino"), while others are simply described ("fried fish") or named for particular places (" Cullen skink")."The American Food Revolutions: Cuisines in America" Eldrbarry.net. Accessed June 2011. Bisques are prepared with a variety of seafoods. Seafood dishes [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Oyster Dishes
Oyster is the common name for a number of different families of Seawater, salt-water bivalve molluscs that live in Marine (ocean), marine or Brackish water, brackish habitats. In some species, the valves are highly calcified, and many are somewhat irregular in shape. Many, but not all oysters are in the superfamily Ostreoidea. Some types of oysters are commonly consumed (cooked or raw), and in some locales are regarded as a delicacy. Some types of pearl oysters are harvested for the pearl produced within the Mantle (mollusc), mantle. Windowpane oysters are harvested for their translucent shells, which are used to make various kinds of decorative objects. Etymology The word ''oyster'' comes from Old French , and first appeared in English during the 14th century. The French derived from the Latin , the feminine form of , which is the Latinisation (literature), latinisation of the Ancient Greek () 'oyster'. Compare () 'bone'. Types True oysters True oysters are members of t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
