Category: Food & Beverage

The Caesar salad, or Caesar's salad, is a popular dish that was created in the early 20th century. The Caesar salad is credited to Caesar Cardini, an Italian-American restaurateur. The widely accepted creation date is July 4, 1924, at Cardini’s restaurant in Tijuana, Mexico.

The Story
Caesar Cardini operated restaurants in both the United States and Mexico. On a particularly busy Fourth of July weekend in 1924, Cardini’s restaurant in Tijuana was running low on ingredients due to an unexpected rush of customers.

To manage with the limited ingredients, Cardini improvised a salad using what was available. The original salad consisted of romaine lettuce, garlic, croutons, Parmesan cheese, boiled eggs, olive oil, and Worcestershire sauce, all tossed at the table to add a touch of flair.

The traditional Caesar salad includes:

Whole Romaine Leaves: Instead of chopping the romaine lettuce, the leaves were left whole, and only the crisp inner leaves were used. This was both for visual appeal and texture.

Garlic and Olive Oil: The bowl was rubbed with garlic to impart a subtle garlic flavor, and then olive oil was added.

Coddled Egg: A coddled egg (an egg boiled for just about one minute) was added to the bowl, providing a rich, creamy texture.

Lemon Juice and Worcestershire Sauce: Fresh lemon juice and Worcestershire sauce were added for acidity and depth of flavor.

Parmesan Cheese: Freshly grated Parmesan cheese was sprinkled over the salad.

Croutons: Homemade croutons, typically made from day-old bread, were added for crunch.

Tossing: The ingredients were then tossed together gently by hand to ensure that each leaf was well-coated with the dressing.

Classic Preparation and Consumption

Table-side Preparation: The salad was prepared and assembled directly at the table in front of the guests, which added an element of theater and exclusivity to the dining experience.

Eating the Salad: Since the romaine leaves were left whole, diners would pick up a leaf, often using their fingers, and enjoy it in its entirety. Eating the salad in this manner allowed diners to experience the distinct flavors and textures of each ingredient with every bite.

Additions and Variations
Anchovies: Though not in the original recipe, anchovies have become a common addition in modern recipes. Some say that the Worcestershire sauce in the original version provided enough of the umami flavor typically associated with anchovies.

Chicken Caesar: Adding grilled chicken breast is a popular variation.

Other Proteins: Shrimp, salmon, and steak are also common additions.

The salad quickly became popular in the United States, especially in California, due to Tijuana’s proximity to the state. Many Hollywood celebrities visited Cardini’s restaurant and helped popularize the salad back in the U.S.

Today, the Caesar salad is known worldwide and is a staple on many restaurant menus.

Controversies and Myths
Aviator Salad: There is a claim that Caesar's brother, Alex Cardini, originally created the dish and called it the "Aviator's Salad," in honor of aviators from Rockwell Field Air Base in San Diego.

Authenticity: Various stories and recipes exist regarding the "authentic" Caesar salad. The debate often centers around whether anchovies were part of the original recipe and the exact method of preparation.

Legacy
Caesar Cardini’s Daughter: Rosa Cardini, Caesar’s daughter, played a significant role in maintaining and promoting the legacy of the Caesar salad. She helped market bottled versions of the dressing.

Culinary Impact
The Caesar salad has inspired many variations and remains one of the most beloved salads in the culinary world. It stands out for its bold flavors and simple, yet sophisticated, presentation.

Bananas Foster is a classic dessert with rich flavors and a dramatic presentation. Its origins can be traced back to New Orleans, Louisiana. Here are the key details about its creation:

Invented in New Orleans, Bananas Foster was created at Brennan's Restaurant in 1951. The dessert was developed by Paul Blangé, the chef at Brennan's, and was named after Richard Foster, a friend of Owen Brennan, the restaurant's owner.

In the early 1950s, New Orleans was a major hub for the importation of bananas from Central and South America. The dessert was created to highlight this abundant fruit and showcase its versatility.

Bananas Foster is made from bananas and vanilla ice cream, with a rich sauce made from butter, brown sugar, cinnamon, dark rum, and banana liqueur.

Here's a basic outline of the preparation:

Sliced bananas are sautéed in a mixture of butter, brown sugar, and cinnamon until they are tender and caramelized.

Dark rum and banana liqueur are added to the pan, and the mixture is flambéed (set on fire) to burn off the alcohol and infuse the dessert with a rich, deep flavor.

The caramelized bananas and sauce are poured over vanilla ice cream for a delightful contrast of hot and cold.

Bananas Foster has become an iconic dish in New Orleans cuisine and is often associated with the city's vibrant culinary scene. Its dramatic preparation, especially the flambéing process, makes it a popular choice for special occasions and restaurant presentations.

While the classic preparation remains popular, there are many variations of Bananas Foster. Some chefs incorporate different types of alcohol, spices, or even add nuts or other fruits to create unique versions of this beloved dessert.

The Dobos torte and the New Orleans doberge cake are both classic layered desserts with rich histories and distinct cultural significance. Here's a detailed look at their origins, development, and connection.

The Dobos torte, also known as Dobos torta, is a Hungarian sponge cake layered with chocolate buttercream and topped with a thin layer of caramel. It was created by Hungarian pastry chef József C. Dobos in 1884. The cake was a sensation at the time because of its novel use of buttercream, which was not widely known. Most cakes at that time used whipped cream, which was less stable. The caramel topping was designed to prevent the cake from drying out, adding both flavor and a unique texture.

The cake gained widespread popularity after its introduction at the National General Exhibition of Budapest in 1885. Dobos traveled throughout Europe to promote his cake, making it popular among the elite and even royalty. Its durability and ability to keep well without refrigeration made it a preferred dessert for many years.

The Doberge cake is a New Orleans adaptation of the Dobos torte. It was created by Beulah Ledner, a baker of Hungarian descent, in the 1930s. Ledner modified the original Dobos torte recipe to suit American tastes and local preferences, and renamed it "doberge" to give it an air of French-ness.

The doberge cake typically consists of multiple thin layers of cake filled with a custard (chocolate, lemon, or other flavors) rather than the chocolate buttercream used in Dobos torte. The cake is often covered with a thin layer of buttercream and a poured fondant icing, which gives it a smooth finish. It is known for being extremely moist and rich, much like the original Dobos torte but with a distinctly Southern twist.

Beulah Ledner's bakery and her recipes became well-known, and the cake remains a beloved part of the city's culinary heritage. Today, bakeries in New Orleans still celebrate the tradition of doberge cakes, with variations that honor Ledner's original adaptation.

Chocolate and lemon are probably the two most popular flavors of doberge cakes. Most bakeries offer a half and half version to satisfy the many doberge fans who just can't make up their minds.

The connection between the Dobos torte and the doberge cake lies in their shared Hungarian roots and the adaptation process that transformed a European classic into a New Orleans staple. Both cakes are celebrated for their layered structure, rich fillings, and decadent taste, showcasing the versatility and enduring appeal of layered cakes across different cultures and eras.

In summary, the Dobos torte's innovative use of chocolate buttercream and caramel led to its prominence in Europe, while Beulah Ledner's adaptation of this cake into the doberge cake brought a beloved dessert to New Orleans, blending European elegance with Southern flavors.

The Dobash torte from Hawaii is another fascinating twist in the lineage of the Dobos torte, reflecting the cultural and culinary influences of the islands. Local baker Robert Taira had allegedly discovered the Dobos torte on a trip to Europe. The original owner and founder of King's Bakery, Taira adapted a recipe and created his own variation.

The Hawaiian Dobash torte is characterized by its lighter and more airy texture compared to the original Dobos torte. Instead of the rich chocolate buttercream used in the Dobos torte or the custard fillings in the New Orleans doberge cake, the Dobash torte typically features a chocolate pudding-like filling and frosting, which is lighter and smoother. The cake layers are usually a simple, moist sponge cake, which complements the delicate chocolate filling. The Hawaiian Dobash traditionally has fewer layers than the Dobos torte or Ledner's doberge.

The Dobash torte has become a beloved dessert in Hawaii, often enjoyed during celebrations and special occasions. It exemplifies the Hawaiian approach to cuisine, which often involves adapting and blending elements from various cultures to create unique, localized dishes.

The journey from Dobos torte to Dobash torte involves a process of simplification and modification, making the dessert more suited to the palates and preferences of the local population. In Hawaii, this meant creating a lighter and less rich version, three layers or fewer, that could be more easily enjoyed in a tropical climate.

The Dobash torte is a testament to how classic European desserts can evolve and find new expressions in different parts of the world. It highlights the adaptability of the Dobos torte concept, showing how a single dessert can inspire a variety of delightful and regionally distinct cakes.

The Dobash torte from Hawaii is a delicious offshoot of the original Hungarian Dobos torte, much like the New Orleans doberge cake. Each version maintains the essence of the layered cake but adapts the details to fit regional tastes and ingredients. The Hawaiian Dobash torte, with its lighter texture and pudding-like chocolate filling, is a perfect example of how traditional recipes can evolve and flourish in new environments, contributing to the rich tapestry of global culinary traditions.

Trivia: In New Orleans, the locals often call doberge cakes "dobash". Whether there's a Hawaiian connection or just a coincidental mispronunciation is uncertain.

The snow cone is an icy, flavored treat most-often associated with fairs and picnics in the warmer months. Shaved ice is packed into a paper cone and drizzled with various sweet and flavored syrups in bright colors.

New Orleans has a similarly iconic treat, but it is known as a "snowball". A snowball differs from a snow cone by its finely shaved or fluffy ice texture, which allows it to absorb flavors more effectively. And rather than a paper cone, it is served in waxed paper or styrofoam cups, in a variety of sizes.

Here's what sets the New Orleans snowball apart from a snow cone:

1. Finer Texture: The ice in a New Orleans snowball is finely shaved, creating a light and fluffy texture. This is achieved through special, patented machines designed to produce the distinctive consistency.

2. Flavor Variety: Snowballs in New Orleans come in a wide variety of flavors, and vendors often offer an extensive menu. Popular flavors include traditional fruit flavors like cherry, grape, and strawberry, as well as unique and regional options such as mint or chocolate.

3. Toppings and Condiments: In addition to flavored syrups, snowballs can be customized with various toppings and condiments, such as condensed milk, marshmallow cream, or even fruit toppings.

4. Tradition and Culture: The snowball holds cultural significance in New Orleans and is especially popular during the hot summer months. There are many local stands and shops dedicated to serving this refreshing treat. Most are profitable enough during the season that they close the rest of the year.

5. Local Terminology: Similar to the poor boy sandwich being called a "po-boy", snowballs are often seen spelled "sno-ball".

Local icons of the snowball business in New Orleans include Hansen's Sno-Bliz, Plum Street, Harrison Avenue, and Sal's on Metairie Road in the suburb.

The tradition of enjoying snowballs in New Orleans has deep roots, and the treat has become an integral part of the local culinary scene. If you're in the area, trying a New Orleans snowball is a must for a unique and delicious frozen treat experience!

The King Cake is a traditional and iconic dessert associated with the annual Mardi Gras celebration in Louisiana, particularly in the city of New Orleans. Mardi Gras, also known as Fat Tuesday, is a festive season that culminates on the day before Ash Wednesday, marking the beginning of the Christian season of Lent.

The King Cake is a symbolic dessert that is closely tied to the Mardi Gras celebration. It represents the Epiphany, also known as Twelfth Night or Three Kings' Day, which commemorates the visit of the Magi to the baby Jesus.

The traditional King Cake is usually a ring-shaped sweet bread or coffee cake, often adorned with colored sugar in the traditional Mardi Gras colors of purple, green, and gold. These colors are said to represent justice, faith, and power, respectively.

A small, plastic baby figurine is often hidden inside the cake before baking. The person who finds the baby in their slice is considered to have good luck and is sometimes expected to host the next Mardi Gras gathering or bring the King Cake to the next celebration.

Originally, the plastic baby was made of ceramic, but unwary consumers were known to chip or break a tooth, or worse, swallow the baby. Due to liability concerns, many bakeries will either place the baby underneath the cake or just in the box with the cake, in order to avoid accidents. And lawsuits.

The cake itself can vary in flavor and texture. It is often a sweet dough, similar to that used in cinnamon rolls, and may be filled with a variety of ingredients such as cinnamon, cream cheese, fruit fillings, or nuts.

Over the years, bakers have created various versions of the King Cake, including twists on flavors and fillings. Some may include chocolate, praline, or other regional variations. Bakeries frequently produce them around other holidays, decorated accordingly, such as a red and green sugar topping for Christmas.

The King Cake is meant to be cut into slices for serving, rather than being pulled apart as one might do with a pan of cinnamon rolls or monkey bread.

King Cakes are typically enjoyed throughout the Mardi Gras season, which begins on January 6th (Twelfth Night) and concludes on Fat Tuesday, the day before Ash Wednesday. However, they are most commonly associated with the period between Twelfth Night and the official start of Carnival season.

Sharing a King Cake is a significant part of Mardi Gras traditions in New Orleans. Many locals and visitors alike enjoy the sense of community and celebration that comes with sharing this festive dessert.

While traditionally associated with Mardi Gras, King Cakes are often available in bakeries and grocery stores throughout the Carnival season, and their popularity has spread to other regions beyond Louisiana.

The New Orleans Mardi Gras King Cake is not just a delicious treat; it's a symbol of the vibrant and lively culture that defines the Mardi Gras celebration in Louisiana.

What's in a name? The poor boy sandwich, also known simply as a po' boy or po-boy, has its origins in the city of New Orleans, Louisiana. The sandwich has a rich history that dates back to the 1920s.

The term "poor boy" is said to have originated during a streetcar strike in 1929. Two brothers, Benny and Clovis Martin, who were former streetcar conductors, opened a sandwich shop in the French Market. To show support for the striking streetcar workers, they offered free sandwiches to the unemployed men. Legend has it that when one of the brothers saw a hungry striker coming, he would say, "Here comes another poor boy," and the name stuck. It ultimately caught on and became a staple of New Orleans casual dining fare.

By some accounts, Benny and Clovis Martin had already been selling such sandwiches for years prior, but the streetcar strike story appears stuck in the collective local consciousness.

In the years that followed, the local vernacular being what it is, the name morphed to a lazily-spoken "po' boy". Some restaurateurs even printed it (and still do) on menus and signage as "Po-Boy". The originally-coined name is barely seen in print, let alone spoken. While you may hear the long, French loaf used referred to as poor boy bread, a sandwich made with it is rarely called that.

In fact, it would almost seem the number of people insisting on the original "poor boy" being the sandwich's one, true name is confined to a single local food writer. Call it anything else within earshot of same at your peril.

The true po' boy sandwich is made with French bread, which is light and airy with a crispy crust. It is usually filled with a variety of ingredients, such as roast beef, fried seafood (shrimp, oysters, or catfish), ham and cheese, or sausage.

Ham po' boys can be served cold or grilled hot, and the best shops offer it both ways.

Sausage usually means one of three: smoked, Italian or hot. Hot sausage can be had in either link or patty form; better shops offer both.

Almost anything can be made into a po' boy, hamburger patties, chicken fried steak and Italian meatballs come to mind, the latter served with a copious amount of red gravy (local-speak for marinara) and topped with Provolone cheese.

Sometimes seen offered is a budget version made with french fries and roast beef gravy.

One popular variation of the po' boy is the "debris" sandwich, which features shredded roast beef and the flavorful drippings from the cooking process. Another well-known version is the "peacemaker," a po' boy with both fried oysters and shrimp.

Most po' boy shops will have a "special" with a unique name on the menu, however, it is most often observed to be just a combination of ham, roast beef and Swiss cheese, perhaps with the addition of some Creole mustard.

The roast beef po' boy is the standard by which all are judged. The meat must be slow-cooked to fall-apart tender, the gravy rich and garlicky. The sloppier, the better. The best are rated by how many napkins are needed to completely finish the sandwich.

The standard po' boy is twelve inches long. Some shops have reduced that length over time, but anything less than nine or ten inches offered as a full-size po' boy is frowned upon.

For the lighter appetite, half po' boys are also typically offered, and better shops make them an inch or more longer than half of a full-size.

Not often seen these days is the "whole loaf" po' boy, made on an entire, almost three-foot long loaf. Koz's in Harahan still does them, as did its predecessor Po-boy Bakery.

Some shops offer their po' boys on a version of the bread encrusted with sesame seeds. Those that do will usually offer the traditional, un-seeded bread on request.

Pro-tip: When ordering a po' boy, you will typically be asked if you want it "dressed". That simply means do you want shredded lettuce, sliced tomato and sometimes dill pickle chips added. Some would also consider mayonnaise as part of "dressed". Although most shops don't charge extra for it, some do, usually to the tune of an extra 50 cents.

Trivia: Mother's, on Poydras Avenue in the Central Business District, uses shredded cabbage instead of lettuce to dress its po' boys.

Consider the muffuletta, another iconic New Orleans sandwich. And, like the poor boy/po-boy/po' boy, another local controversy as to both its origin and pronunciation.

Said to have been created in 1906 by Salvator Lupo, owner of Central Grocery (still in operation today) , versions of the large, round loaf had been known in Sicily for centuries. The bread, not the sandwich.

The sandwich constructed on the round sesame seed-encrusted loaf is composed of layers of thinly-sliced salami, ham, mortadella, and provolone cheese which are then topped with an olive salad consisting of green olives and finely chopped giardiniera seasoned with oregano and garlic, all drizzled in extra virgin olive oil. The whole thing is then cut into quarters for ease of consumption.

Whether it's baked toasty hot or left room temp to serve is a matter of preference. Some believe the sandwich must always first be pressed under a weight for a period of time, in either case.

When it comes to purchasing, you can pretty much count on being able to buy a half sandwich as well as a whole anywhere you go.

Some writers bristle at the notion of the hollowing out of a portion of the crumb of the bread before constructing the sandwich. Some sellers do it; some don't. But it makes sense to do so. The bread isn't really the star here, and it can make the difference between being able to consume a quarter, a half, or in some cases, a whole sandwich in a sitting.

Really, if you think about it, the etymology of the word muffuletta is from the Italian muffoletta  or "little muff", a diminution of muffola  or "muff", and which suggests a pocket.

As to pronunciation, you hear it basically two ways: "muffa-LET-a" or "muffa-LOTTA". The purist in town, however, might argue "MOO-fa-LET-a" is correct. It is never, however, shortened to just "muff".