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From the Chef: Happy New Year!

Pork Loin with Gravy

  1. Preheat oven to 300 degrees F 
  2. Melt 2 tbs butter in a skillet over medium heat, and stir in 1/2 teaspoon each of black pepper, cayenne pepper, thyme, oregano, dry mustard powder, and garlic. Cook and stir until the garlic is fragrant, about 1 minute. Remove from heat.
  3. With a sharp knife, make several small slits in the pork roast. Place the roast into a roasting pan, and spread the spice mixture all over the roast and in the incisions. Surround the roast with 1 stalk celery, 2 # baby carrots, and 1 sliced yellow onion, and season to taste with salt and black pepper.
  4. Roast in the preheated oven until the pork roast is browned and an instant-read meat thermometer inserted into the center of the roast reads at least 150 degrees F , about 2 hours. About 15 minutes before the end of cooking, turn the oven temperature up to 425 to help brown the roast.
  5. Remove pork roast from oven, and allow to stand for about 10 minutes before slicing. Check temperature again; roast temperature should be at least 160 degrees F (75 degrees C) before serving.
  6. While roast is resting, place the roasting pan containing vegetables and pan drippings over a stove burner set to medium heat. Whisk in the flour, and simmer the drippings and flour for about 3 minutes to remove raw taste from flour. Whisk in the pork stock, a little at a time, until the gravy is thickened. Strain the gravy, and serve with the roast.
Potatoes Au Gratin (serves 6-8)
  1. Preheat oven to 350. In a large sauce pan, melt 3 tablespoon butter over low heat. Stir in 3 tablespoon flour, salt and pepper until smooth. Gradually add 2cups milk. Bring to a boil; cook and stir 2 minutes or until thickened.
  2. Using either 6 Yukon gold or russet potatoes, peel the skin then slice into thin ovals.
  3. Finely dice one yellow onion.
  4. In a baking pan, layer the potatoes, cover with onions and bachemel sauce and bake 30-40 minutes, until tender.

 

Black eye peas

  1. Rinse and sort 1# black eye peas.
  2. Heat oil in a large pot over medium heat. Add 1 pound pickled pork, 1 diced green bell pepper, 3 diced stalks of celery, 1 diced yellow onion, 4 cloves garlic and 1 tablespoon tomato paste. Saute 15 minutes.
  3. Add 5 cups water and 5 cups chicken stock, 2 bay leaves and black eye peas. Bring to a boil then reduce heat and simmer 1.5 hours stirring occasionally.
  4. Add salt/pepper/hot sauce to taste.
  5. Serve over hot rice, garnish with chopped green onion.

 

Smothered Cabbage

  1. In a large pot cook 1# sliced bacon. Remove and drain, reserving the fat.
  2. Add 1 diced yellow onion into the fat and cook for 3 minutes.
  3. Add cabbage and drained bacon and sauce for 5-10 minutes. Salt and pepper to taste and serve.

 

 

From the Chef: Brown Sugar Cinnamon Carrots

If you’re like us, you’re in the weeds planning Thanksgiving dinner. Here’s a unique & simple side dish recipe for turkey day!

 

Brown Sugar Cinnamon Carrots

Prep Time: 10 minutes

Cook Time: 30 minutes

Feeds: 15


Ingredients:

3 lbs            Baby Peeled Carrot

3/4 cup       Butter

24 oz           Brown Sugar

2 tbsp          Dried Ginger

4 tbsp          Cinnamon


Instructions:

Bring 96 oz of salted water to boil. Place carrots in pot and boil for 15 minutes checking that carrots are al dente. Transfer to sauté pan. Add butter, brown sugar, ginger, and cinnamon. Cook until coated with butter mixture; about 10 minutes.

 

September 2017 Monthly Catering Delivery Specials

Check out our catering delivery specials for the month of September 2017!

August 2017 Monthly Catering Delivery Specials

Check out our catering delivery specials for the month of August 2017!

August 2017 Monthly Catering Delivery Specials

July 2017 Monthly Catering Delivery Specials

Check out our catering specials for the month of July!

The Cannery’s Five Year Anniversary Party!

Every year The Cannery has an open house for New Orleans wedding vendors, event planners and brides. We’re so excited every year to be a part of it, but this year was even more special: it was their five year anniversary!

Venue: The Cannery

Flowers & Decor: Bee’s Wedding and Event Designs

Band: The Wise Guys

Rentals: Yur Event Rentals

Ghost Chairs: Chair Couture

Photos: Mike Lirette Photography

 

New Orleans Wedding Venue

One of Our Own Ties The Knot: New Orleans Wedding – Bailee & Ryan

We are so proud to share some images from our Marketing Coordinator, Bailee’s, fabulous New Orleans wedding to her beau, Ryan. The nuptials took place in a private ceremony at the Algiers Courthouse, and the following day the couple had a beautiful reception at the Bevolo Gaslight Museum! Photos below are by the wonderful Red Leaf Weddings!

 

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Looking Back: 2015’s Catering Trends

We’re feeling very nostalgic this December. We just wrapped up our 10th year in business and time isn’t slowing down for any of us. Here are our favorite 2015 wedding catering trends:

Signature Drinks

This is at the top of our list because it gives your guests a sneak peek into your favorite drink. Don’t be afraid to have two! The bride likes French 75s and the groom likes Old Fashioned’s? No problem. Let your friends and family try your favorites!

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French 75

Naked Cakes

While we don’t make wedding cakes, we LOVE the naked cake. I know myself personally, I don’t like much icing, so this is a super ideal option for me!

Munsterman Cake

Munsterman Cake

All Things Miniature

We’ve had so much fun with this one. Just looking back at our tasting a few months ago, our late night menu featured all things mini! Mini hotdogs, mini beignets, mini EVERYTHING!

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Late Night Munchie Menu!

Something Simple Turned Elegant

The simple eats – like grilled cheese – can become gourmet with the right ingredients! Pairing it with a miniature (see we love mini) cup of tomato soup and it becomes not only a delicious and simple eat, but it’s also almost nostalgic and comfortable for your guests.

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These are just a few things that we loved in the trends this year. We enjoy working with our brides and exploring ideas with them!

 

 

A Recipe from the Chef: Summer Nicoise Salad

Nothing is better than a cool summer salad recipe when the dog days of summer are upon us.

This classic Parisian salad is typically prepared with tuna, and I felt that a chilled poached Salmon alternative may fit the bill  nicely, combined with the traditional garnishes, coupled with a few of my non traditional garnishes.

Paired with a simple Provencal rose, this is a wonderful light dinner or lunch dish to create. Although it appears to be a tad bit labor intensive, it is not, and once all of the prep is done, it comes together very fast,a nd can be produced in large amounts if you expect many guests.

Ingredients: 

  • fresh salmon fillets, bottom skin removed ( 6 ounces per guest)
  • Fresh  summer snap beans ( six per guest)
  • small red bliss potatoes( three per guest)
  • quartered artichoke hearts( six per guest)
  • if available, the best local summer tomatoes, sliced( two medallions per guest)
  • butter lettuce( enough per guest to line plate)
  • anchovy fillets( optional)
  • fresh  “semi hard ” boiled farm eggs, cut in quarters( one per guest)
  • cerignola black olives (available fresh at most good grocery stores)
  • home made pickled Kirby cucumbers (prepped before as sweet refrigerator pickles)
  • home made pickled vidalia onions (prepped before as sweet refrigerator onions)
  • fresh garlic cloves
  • shallot dijon vinaigrette dressing
  • crusty  french baguette (cut longways and drizzled with olive oil and  garlic)

Most of the ingredients in this recipe are oven roasted, which brings out the sugars during rationalization, and turns these veggies into golden sweet morsels of deliciousness!

Instructions:

  1. To begin, Get your oven to 350 degrees.
  2. Rub salmon with sea salt, pepper and  olive oil. Place on  sheet pan and roast in oven until slightly translucent( I prefer the Salmon to be on the “sushi” side of cooked, and very rare in the middle) Remove from oven and set aside.
  3. Next, in a large mixing bowl, place snap beans, red bliss potatoes, and artichoke hearts , drizzle with olive oil, salt and pepper and toss them till all of your veggies are lightly coated. Place on  sheet pan and roast in oven until all veggies are slightly caramelized , but not too soft( artichokes will finish first, then snap beans , then potatoes. Remove accordingly)
  4. Toss in baguette until lightly crispy and golden.. Remove from oven and rub sides of bread with fresh garlic cloves to season.
  5. Arrange salmon, beans, potatoes, artichokes, and tomatoes over bed of butter lettuce. Garnish with black olives, anchovy fillets( optional) boiled eggs, pickled cucumbers,  and pickled onions, Lightly dress with Shallot vinaigrette. Serve with crusty warm bread.

 

BONUS! Here’s our Mason Jar Shallot Vinaigrette!

In a  small mason jar, combine olive oil, sherry or red wine vinegar( 3 to 1 ratio of oil to vinegar), one finely  minced shallot, teaspoon of dijon mustard,  salt and pepper. Shake like crazy until dressing emulsifies. Taste to be sure not to acidic and adjust as needed!

 

And here’s our Granny’s Refigerator Pickles and Onions!

I make these ALL SUMMER LONG; and do not be afraid to use any veggies in your ice box (carrots, cauliflower, red peppers, green beans, etc.).

Again, make sure you start with clean mason jars with good lids.  There is no need to sterilize these jars, as you will only be storing pickles in them for no more than a week or two.

Instructions:

  1. Slice kirby cucumbers on the bias and fill jars pretty tightly.
  2. Slice vidalia onions into thin rings and also place in mason jars .
  3. On stove top, boil together equal parts of white distilled vinegar, white granulated sugar and garlic cloves (five needed per mason jar) until solution is clear, and garlic has softened
  4. Pour warm brine over cucumbers and onions. Let stand at room temp until cooled enough to put mason jar lids on, and refrigerate.

These are so so easy and will hold in the fridge for about two weeks, and they are the perfect summer “pickles” without the need to can according to standard methods of sterilizing, boiling and sealing jars.

 

Enjoy!
Chef Russ

Fall & Winter 2015 Bridal Tasting

To us, the bridal tasting is the best part about the wedding (obviously). We love showing the brides, grooms and their friends/family just what we can do to make the food on their big day something to remember. We love hearing stories like “people are still talking about the chicken and waffles” or “your shrimp and grits is the best I’ve ever had.” It makes us blush!

This is just a little glimpse at our fall/winter 2015 tasting.

Venue: The Cannery

Florals: Bee’s Wedding and Event Floral Designs

Cakes: Zuppardo’s

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Thanks to Zuppardo’s for the cakes!

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Late Night Munchies!

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Buffet

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Thanks to Zuppardo’s for the cakes!

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Full house!

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French 75’s were the signature drink!

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