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New Orleans School of Cooking chefs Anne Leonhard and Harriet Robin will be selling their newly published cookbook, Across the Table, on QVC’s In the Kitchen with David® on May 10, airing from 7pm – 11pm central. The lifelong friends will have the opportunity to sell their cookbook to a national audience. Across the Table features a collection of personal stories and anecdotes, over 90 family recipes, vibrant food photography and lots of New Orleans charm.
“We share special recipes and techniques taught to us by our own grandmothers, mothers, aunts, friends and neighbors. Even though we are two distinctive ladies – a robust, outspoken maven and a fiery petite redhead – as native New Orleanians, we share a common bond that starts in the kitchen.” (Across the Table)
“So now you have it! Two New Orleans ladies sharing what they know about cooking with children, grandchildren and people from all over the world. Basically, anyone who will listen to us – even in the grocery store line! Enjoy, “pass a good time”, and remember to clean your plate.” (Across the Table)
Anne and Harriet are no strangers to television appearances. They cook monthly on the WWLTV morning show, have appeared on the Steve Harvey Show where they were coined the “New Orleans Grannies”, and in 2015, Anne won Food Network’s “Clash of the Grandmas.”
Following the QVC television appearance, Across the Table will be sold at the New Orleans School of Cooking, located in the heart of the French Quarter at 524 St. Louis Street, the New Orleans School of Cooking satellite store in Jackson Square and online at www.nosoc.com, starting June 5, 2017.
About the New Orleans School of Cooking
Since 1980, the New Orleans School of Cooking has introduced countless visitors from around the world to the wonderful food and rich culture of New Orleans and Louisiana as a whole. Cajun & Creole experts teach New Orleans specialties such as Gumbo, Jambalaya and Pralines, seasoning them with history, trivia and tall tales! Entertaining classes and the Louisiana General Store are located in a renovated molasses warehouse built in the early 1800s in the heart of the French Quarter, at 524 St. Louis Street.
"Across The Table Crab Cakes Recipe"
Ingredients
2 sticks butter, one for sauteing, the other for pan frying
1 medium onion, finely chopped
1 large red bell pepper, finely chopped
4 toes (cloves)garlic, finely chopped
1/2 bunch green onions, finely chopped
1/2 bunch parsley, finely chopped
1/2 loaf STALE French bread, broken up moistened and squeezed of excess water (about 2 1/2 cups, loosely packed)
1/2 cup Parmesean cheese, finely grated
2 tbl. Joe's stuff seasoning (or to taste)
1/2 tsp. cayenne pepper (or to taste)
1/2 tsp. salt
1 lb. claw meat (it's cheaper and sweeter than lump; canned is acceptable)
2 eggs, well beaten
3 cups Panko bread crumbs
Instructions
- In a large skillet, melt one stick of butter over medium high heat. Saute onion and bell pepper over five minutes.
- Add garlic, green onions and parsley. Continue sauteing for two minutes.
- Add the French bread, cheese and seasonings. Stir well to blend. Gently fold in crab meat.
- Remove from heat. Transfer to a large bowl and allow to cool for about 20 minutes.
- Add the eggs and lightly mix (I use my hands). Refrigerate about an hour. The mixture will be easier to handle as the butter firms up. If you are still having a hard time add a little dry Italian flavored bread crumbs.
- Shape crab cakes into small hamburger-size patties about 3 inches. Press into Panko bread crumbs to coat patties on both sides. Fry immediately on medium-high in butter. Cook until browned on both sides.