#melted cheese

Baked Eggs w. Spinach & Brioche

2 tablespoons olive oil

• 1 clove garlic, minced
• 2 bunches spinach (about 1 ½ pound) washed
• Sea Salt and fresh ground pepper
• 2 tablespoons unsalted butter, + more for baking dish
• 8 slices brioche, cut ½ inch thick
• 12 large eggs
• ¼ cup creme fraiche (recipe below)
• 1 cup grated Parmigiono-Reggiano

http://pixelsandcrumbs.com/blog/2013/3/15/baked-eggs-with-spinach-brioche

Stuffed Mushrooms

4 large portobello mushrooms (or similar), stalks removed*

• 6 tablespoons olive oil
• Salt and pepper
• 1 small onion, finely diced
• 1 celery stalk, finely diced
• 2 cups finely chopped sun-dried tomatoes
• 2 garlic cloves, crushed
• ½ cup grated parmesan cheese
• 1 tablespoon chopped fresh tarragon leaves
• 4 tablespoons coarsely shredded basil leaves
• 3 ½ ounces Taleggio cheese sliced (or similar, I used Fontina)

http://pixelsandcrumbs.com/blog/2014/2/10/stuffed-mushrooms

Cauliflower & Brown Rice Gratin

• 2 lbs. cauliflower
• 1 cup cooked brown rice
• 2 Tbsp. unsalted butter
• 2 large garlic cloves, minced
• ¼ of a red onion, minced
• ½ tsp. sea salt and pepper, more as needed
• 2 Tbsp. unbleached all purpose flour
• 1 ½ cups milk, room temperature
• ¼ tsp. fresh grated nutmeg
• ¼ tsp. cayenne
• ½ tsp. dried Italian herb
• ½ cup grated parmesan, plus more for topping
• ¾ cup shredded gruyere, plus more for topping
• fresh chopped, parsley for garnish

http://www.sproutedkitchen.com/home/2014/3/12/cauliflower-brown-rice-gratin.html

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daily-deliciousness:

Wednesday, July 24, 2019 10:13 AM 77° F

©2018 – SNFFNGLU|

‘Mulate’s’ in New Orleans
http://mulates.com/menu/Menu-2015.pdf
ORIGINAL PICTURES

REVIEW

General - After experiencing a much higher standard in other establishments throughout New Orleans (reviews to come), this was at best, average. Many locals had recommended this restaurant to us, but we didn’t feel that it lived up to its reputation. This, however, might have been because we went for lunch, and not later in the evening when there is a live band playing Cajun songs. It simply wasn’t particularly lively. It was not bad, but not good either.

Grilled Blackened Alligator - This was a surprisingly tasty treat. The alligator meat was tender and juicy. The blackened seasoning was also very flavorful and complemented the flavor of the meat very well, if overpowering it only slightly. It was also served with a very delicate and delicious Remoulade sauce. The blackened seasoning was balanced perfectly by the creaminess of the sauce. Our favorite dish in the restaurant.

Jambalaya - This version of Jambalaya, out of the many others in New Orleans, was not particularly special. What stood out was the serious lack of sausage in it. I remember we each ended up getting only a fraction of a sausage slice, not even a whole sausage slice for each of us. Disappointing in that manner.

Jumbo Lump Crab Meat au Gratin - This was not an entree. It was a dip which would have been much better served with crackers (as can be seen on the actual plate), but as an appetizer. It was pretty tasty, but there was a serious lack of crab meat in the whole dish. The few scattered shreds of crab were utterly lost in a sea of cheese and cream. It was a very heavy, and a very rich dish. Not bad, exactly, but did not at all live up to its promise of “jumbo lump” crab meat being present either.

Catfish Mulate’s - This was my personal entree. Again, there was nothing particularly bad about it, but it was rather bland. It was yummy, and probably a staple of Cajun comfort food, but compared to the blackened alligator, for instance, there was a distinct lack of flavor. The crawfish sauce on top of the catfish did complement the catfish nicely, but nothing spectacular. The jambalaya which came as a side had much more sausage than the shared appetizer we ordered thankfully.

Grilled Cajun Seafood Platter - Average. There was absolutely nothing outstanding, once again. Compared to the bar set by some of the other restaurants we visited, it was lacking. Not bad, lacking. It simply did not live up to our expectations, especially after the praise it received from the locals.

Entree sides - The twice baked potato was especially good. It was smooth and creamy, and went really nicely with the melted cheese on top. Once the cheese is not smothering any trace of crab on a dish which promises crab, it’s much easier to like. The cole slaw was nothing special, and my Mom could certainly make better.

Chocolate Chunk Brownie - This was a good brownie. It was thick and moist, and came out warm. It had a bit of a more cakey texture, but at the same time there was a lot of melted, gooey chocolate in the center, which made it light and heavy at the same time. The chocolate flavor was also pronounced. There were nuts in the batter, and again, yum yum yum. This was actually one of my favorite desserts in New Orleans (after beignets of course!)

Key Lime Pie - Pretty good pie, word of the day, average. Good enough to take the leftovers back to the hotel though, so not too disappointing either.

*** three stars out of five