Mr. Lake's New Orleans Forum

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Looks and sounds great. You and Mike are both a hell of a cook, and you Madame are a great food photographer!

I find myself using white beans more and more - great texture and flavour and good for you too! I'm trying a Cooking Light recipe tomorrow that involves chicken thighs, white beans and rosemary - I am going to add some fancy mushrooms I picked up at Wholier Than Thou today.

Oh man, I loved your white bean soup, Mr. Lake (although I think it was called something else...?)

PC and I just discussed white beans and how it is an Eastern LA thing. I have always liked them better - don't know why.

My friend Ralph Fountain (Pete's cousin) used to make white beans all the time, I think he did white instead of red. I recently wrote a bit about his passing and his beans. Read if you'd like, he was a dear friend. He survived Katrina but I never could regain contact with him until he died.

http://rouxbdoo.blogspot.com/2008/08/farewell-ralph-fountain.html

I love white beans. Do you use Great White Northerns, or is it just a generic white bean?

Timmy
RouxBDoo

Timmy how do you make your white beans, is it posted somewhere.

misriveria I actually only made them once after Ralph served them to me, I'll look and see if I wrote it down, it was MANY years ago. I usually do something like that by ear. You could use my red bean recipe and substitute dry red beans for white.

http://www.kronehouse.net/RedBeans.pdf

I put a little andouille in mine, if you don't you can add an other ham hock if you'd like. Or you can make them purely vegetarian like my friends at Cookin' Cajun in RiverWalk. Their's were DREAMY!