Stirrin It Up with Chef John Folse Cajun, Creole and Southern - WAFB 9 News Baton Rouge, Louisiana News, Weather, Sports

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  • Deer Camp Vegetable and Barley Soup

    Deer Camp Vegetable and Barley Soup

    Deer Camp Vegetable and Barley Soup (Source: WAFB)Deer Camp Vegetable and Barley Soup (Source: WAFB)

    There's nothing better than a warm, hearty bowl of soup on a cold January day. But the difference is this soup is a guilt-free, low-fat option that still has lots of flavor.

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    There's nothing better than a warm, hearty bowl of soup on a cold January day. But the difference is this soup is a guilt-free, low-fat option that still has lots of flavor.

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  • Traditional Robert Burns Supper at White Oak Plantation

    Traditional Robert Burns Supper at White Oak Plantation

    On Wednesday, January 31 beginning at 6 p.m. Chef John Folse’s White Oak Plantation will host a Robert Burns Scotch Supper to honor the life of Scotland’s best-loved bard, Robert Burns, who was born in January 1759 in Alloway, Ayrshire, Scotland. 

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    On Wednesday, January 31 beginning at 6 p.m. Chef John Folse’s White Oak Plantation will host a Robert Burns Scotch Supper to honor the life of Scotland’s best-loved bard, Robert Burns, who was born in January 1759 in Alloway, Ayrshire, Scotland. 

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  • Scotch-Marinated Loin of Venison with Confit of Sweet Onions

    Scotch-Marinated Loin of Venison with Confit of Sweet Onions

    Scotch-marinated loin of venison with confit of sweet onions (Source: WAFB)Scotch-marinated loin of venison with confit of sweet onions (Source: WAFB)

    You may wish to leave the rib bones intact for a beautiful presentation of the finished dish. Many camp cooks tend to overcook the venison loin, thereby drying it out and never quite experiencing the great flavor of a medium-rare to medium cooked venison loin.

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    You may wish to leave the rib bones intact for a beautiful presentation of the finished dish. Many camp cooks tend to overcook the venison loin, thereby drying it out and never quite experiencing the great flavor of a medium-rare to medium cooked venison loin.

    More >>
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