Covered Pie Plate

In a return to New Orleans, a search for what's new and affordable

New Orleans' French Quarter is a labyrinth of wrought iron and stucco, with paths leading to hidden talents, quaint courtyards and liquor-induced heartache. Day and night, life springs from its streets, which provide the connective tissue for a city that refuses to die.

The entire city engages the senses, from the wafting aroma of fresh-baked bread pudding to the putrid smell of Bourbon Street revelry.

Ten years and one monster hurricane had passed since my last visit to New Orleans. My goal was to discover what was new or affordable, in the aftermath of Katrina's destruction and Wall Street's meltdown.

AFFORDABLE EATS

Creole restaurants such as Commander's Palace, Arnaud's Restaurant and Emeril's New Orleans are legendary. But with one eye on our wallet, we decided to forgo upscale ambience in favor of value.

Johnny and Betty De Grusha started Johnny's Po-Boys (511 St. Louis Street) in 1950, and the small eatery remains a popular lunch spot. French bread that's crunchy on the outside and soft on the inside is stuffed with a choice of more than 50 fillings. Adventurous eaters might opt for alligator sausage or boudin, but the traditional breaded shrimp po-boy ($10) dressed with lettuce, tomato, mayonnaise and pickles will not disappoint. Simply put, it's the best I've ever had.

At the Camellia Grill, bow-tie clad waiters serve famous omelets ($7.49) and ice cream freezes ($3.69), along with a good dose of camaraderie. The original location (626 South Carrollton Avenue) opened in 1946, and it's still a treat to ride the St. Charles street car to enjoy a greasy burger ($3.99) or piece of apple pie ($3.69) warmed on the grill. Tourists won't be disappointed by the new, larger French Quarter location (540 Chartres Street), which opened late last year.

The courtyard of the Gumbo Shop (630 St. Peter Street) is a great place to try a combination plate of crawfish étouffée, jambalaya and shrimp creole ($12.99). Reasonable prices and a rollicking atmosphere make this a good place to sample New Orleans cuisine. End the meal on a sweet note by trying the hot bread pudding with whiskey sauce ($4.99).

Our culinary adventure came to a crawl when we indulged in entomophagy, or bug eating, at the Audubon Insectarium (423 Canal Street). A bug's life and yours will cross paths at the Bug Apetit cafe, where visitors choose from delicacies such as hoppin'-herb dip or six-legged salsa. A crunchy, vanilla-covered cricket had me picking my teeth for the next hour.

Covered Pie Plate - News


Berry-biscuit summer pudding

Move the bowl to a pie plate or other bowl to catch any drips. Put a heavy can or other weight on top of the wrap over the pudding to compress. Refrigerate several hours or overnight. Remove the weight. 4. Before serving, remove the plastic wrap from



Foodie Fridays: Find Your Thrill with Blueberries

With a dry pastry brush, sweep off excess flour; fit dough into a 9-inch glass pie plate, pressing it into edges. Trim dough to a 1/2-inch overhang all around. Fold edge of dough over or under. Put in the refrigerator. Roll out the remaining dough to a



In a return to New Orleans, a search for what's new and affordable

The original location (626 South Carrollton Avenue) opened in 1946, and it's still a treat to ride the St. Charles street car to enjoy a greasy burger ($3.99) or piece of apple pie ($3.69) warmed on the grill. Tourists won't be disappointed by the new,



Colors Of Summer: Red Fruit Crumble

Place the red fruit filling into a round pie pan, and scatter the crumble mixture on top. Finally scatter the pistachios over the 5. Bake for about 30-35 minutes or until top is crisp and golden and the filling is bubbling. 6.



Try this summer recipe from Taste of Home

Place one phyllo sheet in a greased 9-in. pie plate; brush with butter. Repeat seven times; trim edges. (Keep remaining phyllo covered with plastic wrap and a damp towel to prevent it from drying out.) Bake at 425 degrees for 6-8 minutes or until edges




The GG Collection 9 Covered Pie Plate with Metal Base | Bake Ware ...

Showcase your favorite creations in style with this gorgeous old world style pie plate from the GG Collection. Handcrafted of ceramic and aluminum with a glass dome, the ceramic plate is removable and dishwasher, oven and microwave safe. Please note that the presence of air bubbles in the hand blown domes accentuates the nature of the traditional crafting process.


Covered Pie Plate - Bookshelf

Cooking

Cooking

... except that the filling must be cool before you construct a covered pie. ... cup fresh lime juice Have ready a 9- or 10-inch glass or metal pie plate. ...

The Great Pika Pie Caper

The Great Pika Pie Caper

shouted Findley, as he pointed toward the table at what appeared to be an empty covered pie plate. “It's just an empty pie plate, you goof,” said Baldwin ...

The Good Housekeeping Illustrated Cookbook, America's Bestselling Step-by-Step Cookbook, with More Than 1,400 Recipes

The Good Housekeeping Illustrated Cookbook, America's Bestselling Step-by-Step Cookbook, with More Than 1,400 Recipes

Any leftover filling can be baked in a custard cup, covered with foil if the pie has a ... Don't grease the pie plate unless specifically directed to do so, ...

Joy of cooking

Joy of cooking

Preheat the oven to 375°F. Grease a 9- or 10-inch pie pan or an 8- to ... ABOUT COVERED FRUIT PIES A hundred years ago, when pies were often eaten at ...

Just Between You and Me

Just Between You and Me

Macaroni pie like people take to covered dish dinners October 30, 1985 Just between you and me, I've found that nothing will get me motivated faster than ...

Casual Report Directory


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Covered Pie Plate
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