Author Archives: Catherine


About Catherine

Wildlife educator and volunteer at Audubon Zoo in New Orleans, Founder of Wildtimes Education Programs - a program promoting wildlife conservation and education in the local New Orleans area. I am a stay at home mom with three children. Love cooking, birdwatching, hiking, camping, reading, traveling and animal rescue work.

Tyler Florence’s Oven Fries

Posted by in Shared Member Recipes

Crispy oven fries are a great way to get that classic bistro effect without having to heat up a pot of oil. The wedges are tossed in a healthy amount of olive oil and roasted in the oven until very crisp.
There are 2 tricks to making these. Roast at a high temperature, and don’t share the fries around while they’re cooking. The longer they sit in contact with the metal baking sheet, the crisper they get. Tossed with chopped parsley and freshly grated Parmesan, they’ll make any French fry lover happy.


Tyler Florence’s NY Strip Steak with Brandied Mushrooms

Posted by in Shared Member Recipes

New York strip is a great cut of steak. If you can find a good meat purveyor who carries dry-aged steaks, it only takes sea salt and freshly ground pepper to really pull out the delicious flavor of the meat. The mushrooms are left who and sautéed in the residual beef drippings in the bottom of the skillet with lots of fresh thyme and garlic. Finished with brandy and cream, the flavors cook down and meld into a delicious mushroom sauce, poured over the top of the steak.


Fiddlehead Ferns

Posted by in Shared Member Recipes

What is it about fiddleheads that attracts so much excitement? On their own, they’re a fine vegetable, with a flavor that hangs somewhere between green beans and asparagus. Is it the novelty of eating ostrich ferns, in their coiled, newly-hatched form? I think it’s partly their striking appearance, which indeed resembles the neck of a fiddle. And, most importantly, they’re one of the first local edibles, a sure sign that spring has truly sprung.


Easy Pizza Dough

Posted by in Shared Member Recipes

3 1/2 to 4 cups bread flour, plus more for rolling

1 teaspoon sugar

1 envelope instant dry yeast

2 teaspoons kosher salt

1 1/2 cups water, 110 degrees F

2 tablespoons olive oil, plus 2 teaspoons


Chicken with Puebla Style Mole Sauce – (Pollo en Mole Poblano)

Posted by in Shared Member Recipes

In Mexico’s most iconic molé, mulato, ancho, and pasilla chiles combine with warm spices to create a velvety smooth sauce that’s ideal for spooning over chicken.

Mexico’s most iconic mole, this preparation marries mulato, ancho, and pasilla chiles with warm spices to create a velvety smooth sauce ideal for spooning over chicken. This recipe first appeared in our August/September 2012 issue with Betsy Andrews’ article The Pride of Puebla.


Old Bay Shrimp Boil

Posted by in Shared Member Recipes

1⁄2 cup Old Bay Seasoning

2 tablespoons salt

4 quarts water

1 (12 ounce) can beer

8 medium red potatoes, cut in quarters

2 large vidalia onions, cut in wedges

2 lbs smoked sausage, cut in 2 inch lengths

8 ears frozen corn on the cob, thawed (I use Birdseye Little Ears)

4 lbs large shrimp, in shells


Sauteed Apples

Posted by in Shared Member Recipes

1/4 cup butter

4 large tart apples (Granny Smith), cored, peeled and sliced 1/4 in thick

2 tsp cornstarch

1/2 cup cold water

1/2 brown sugar

1/2 tsp cinnamon (and/or other baking spices)