N'awlins

Justin and I watch the show No Reservations with Anthony Bourdain, and his trip to New Orleans highlighted this restaurant. Open since 1840 and still owned by the same family, we feasted on Oysters Rockafeller, Escargots a la Bordelaise, Crab mous Armandine, and the special Pompano dish with lump crab meat. And wine. And an amazing coffee-brandy drink called Cafe Brulot Diabolique at the end that was lit on fire before serving. We splurged, and it was worth it.

One of the historic rooms in Antoine's

Another room in Antoine's with past years' memoribilia from Mardi Gras past

Past Mardi Gras Queens

2nd largest above ground wine cellar, inside Antoine's. It stretches one whole block, connecting the main restaurant and the bistro/bar a street over. My dream...  :D

Another private dining room at Antoine's

This is somewhere in the French Quarter....

This home along St. Charles Ave had tons of beads still haning from the trees. Apartently there are multiple Mardi Gras parades, but the one along the St. Charles route is one of the biggest.

We visited the Lafayette Cemetary No. 1. Very interesting. Tons of old marble and granite.

Above ground mausoleum.

We had lunch at this bistro in between conference courses - fabulous. Justin had shrimp and grits and an orange brandy drink, I had a muffaletta sandwich with a rich cappucino. The courtyard had quaint landscaping and iron table and chairs. Cute!

Street band

Another street band - the girl playing the wash board was great.

Hurricanes at the original Pat O'Briens. Tasted like fruit punch with rum.

Enjoying our vacation. I mean conference to learn....

My co-worker Jessica, who joined Justin and I in many of our culinary and liquor endeavors.

Bourbon Street

Met up with an old classmate, Kellie. So good to see her!

Made my own Mardi Gras - Hey, it's N'awlins after all!

Minted White Chocolate Cupcakes

I love cupcakes. Everything about them. They are the perfect size, and can take you back to your childhood days of bringing treats to school on your birthday and colored sprinkles. I personally tend toward selections that have a richer taste than powerered sugar frosting, and my last selection was this:

Minted White Chocolate Cupcakes

Makes 12 regular sized cupcakes

5 Tbsp of fresh mint leaves

1/2 cup white sugar

1/2 cup unsalted butter, lightly softened

2 eggs

1 1/4 cup self-rising flour

1/2 tsp baking powder

6 oz white chocolate, chopped

confectioner's sugar, for dusting

To start, preheat your oven to 350. I have recently discovered that my timer on my over for the preheat is completely off. I have an additional thermometer that hangs in the back, telling me the REAL temp. We've lived in this apartment for 3 1/2 years and I'm now getting the oven temperature right, I'm so ashamed. Anyway, line your muffin tin with papers. Put the mint into a heat-safe bowl, and pour boiling water over the mint and let stand for 30 seconds. Drain off the water (I used it to make tea, yum) and pat the mint dry. Put the mint and suger into a food processor, blend until finely chopped.
Beat the sugar-mint mix, butter, eggs, flour, and baking powder until light and creamy. Stir in 1/2 oz of the chocolate then divide the batter between the papers. Scatter the remaining chocolate of the batter.
Bake for 20 minutes, or until the cakes have risen and just firm to the touch. Let the cakes cool on a wire rack and lightly dust with sugar once cool.

Now I thought these cupcakes had a texture more like biscuts. Note no moisture in the recipe.. hmm. I might try them next time with just a 1/2 cup of milk or 1/4 cup oil. We'll see. Despite the texture, they were fabulous. The hint of mint and white chocolate are a nice little change up from chocolate, but only occasionally. Let's not get too crazy!