Friday, May 24 2013 9:24 PM EDT2013-05-25 01:24:18 GMT
Concealed weapon permits are popular certain parts of Louisiana, though some of locations may surprise you. Louisiana Department of Public Safety officials gave a report to state legislators detailingMore >>
Concealed weapon permits are popular in certain parts of Louisiana, though some locations may surprise you.More >>
Police have identified a suspect in the murder of Joseph Massenburg, an 18-year-old AmeriCorps volunteer from Chicago, killed in Carrollton. New Orleans police have obtained an arrest warrant for GlenMore >>
Police have identified a suspect in the murder of Joseph Massenburg, an 18-year-old AmeriCorps volunteer from Chicago, killed in Carrollton.More >>
Friday, May 24 2013 11:45 PM EDT2013-05-25 03:45:03 GMT
Officers are on the scene of a deadly shooting in East Feliciana Parish. There is very little information right now, but we're told it happened around 4 p.m. at a home on Highway 10, near Smith Road, justMore >>
Investigators have arrested a suspect in a murder that happened on Friday afternoon in a small community near Clinton.More >>
Organizers of the Bayou Country Superfest have released the schedule of performers for this weekend's event at Tiger Stadium.Saturday5:00 p.m. - Aaron Lewis5:45 p.m. - Thompson Square6:45 p.m. - DariusMore >>
Organizers of the Bayou Country Superfest have released the schedule of performers for this weekend's event at Tiger Stadium.More >>
2 Gal Veal Stock 2 c Tomatoes (711) 4 ea Celery Stalk 1 ea Carrot 4 ea Leek Whites 4 ea Thyme Sprigs 3 ea Bay Leaves 1 T black peppercorns 1/2 c butter plus 2 c white wine
Sweat vegetables in butter. When tender, dust with flour. Add tomatoes and white wine, stir well. Add stock. Bring to boil and simmer for 40 min. Skim continually.
Make roux using 1/3 c butter with 1/2 c flour. Place half of roux in stainless steel bowl and some stock and whisk to incorporate. Repeat with remaining roux.
Simmer for 20 min, skimming continually. Strain and skim.
INGREDIENTS for Bourgogne Sauce
2 qt veal espagnole 2 c red wine 2 c diced carrot 2 c pearl onion 1 sprig fresh thyme
METHOD: Reduce red wine by half. Add veal espagnole. Add carrots, thyme and pearl onions and cook until tender. Finish with whole butter.