|Mark caught this great wedding shot on Bourbon Street.|
|JoAnn greets her guests at the door. (Photo: NOLA Online)|
|We dined in the room at the back. (Photo: NOLA Online)|
Sidecars) and perused the menus with not a single hint that we needed to order quickly so that the table could be turned.
|This playful work by Wanda Teel graced the wall of our maisonette in the Garden District.|
|One of the sights on Jackson Square.|
Cheesy Grits à la Upperline
Note: because all I could find were quick cooking grits, I had to make due with them. I have ordered some real grits from the South. When they arrive, I will revisit and repost this recipe - real grits need 20 minutes to cook!
5 cups whole milk
1 teaspoon chicken broth concentrate (optional)
1 cup stone ground grits
1/2 to 1 teaspoon salt
4 ounces grated Parmigiano-Reggiano
freshly ground black pepper
Bring 4 cups of milk to a simmer with the chicken broth concentrate (if using) and slowly stir in the grits and 1/2 teaspoon salt. Cook at a brisk simmer, stirring often, for 15 minutes. Check consistency, adding a little more if needed. Continue cooking for another 5 minutes, adding milk as needed, then add the grated cheese. Taste for seasoning and add more salt if needed. Add black pepper and serve, or cover and keep warm until you are ready to serve.
Makes 4 servings.
Instant Grits Version
2 to 2 1/2 cups whole milk
1/2 cup grits (I used Quaker Oats quick cooking grits)
1/2 teaspoon salt
2 ounces grated Parmigiano-Reggiano
Bring 2 cups milk to a simmer I'm a heavy-bottomed sauce pan - do not let it boil. Slowly add the grits while stirring with a wooden spoon. Add the salt and cook at a low simmer for 4 minutes. At this point, it should be somewhat thick, and you might see the bottom of the pan when you drag the spoon across.
Add the cheese and cook for another 2-3 minutes, add milk as needed to create the right consistency.
Makes 2 servings. May be doubled, tripled or quadrupled.