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MOVEABLE FEAST : SEASON 2, EP. 13

Bartlett Farm, New Orleans (213)

Chefs & Artisans from this Episode

Bartlett Farm

Pete Evans

Poppy Tooker

Susan Spicer

Recipes from this episode

Spiced Chicken with Papaya-Mango Salsa

With a nod to Caribbean influences in New Orleans, Chef Evans incorporates island flavors in both the spicy marinade and the ripe-fruit salsa. Coconut oil, which is solid at room temperature, needs to be warmed before being added to the marinade—and contributing a deliciously subtle coconut flavor to the poultry.

Swiss Chard Fritters with Whipped Feta and Baby Beets

Chef Spicer likes the sweet, rich, “slightly beany” flavor of chickpea flour, which she uses to bind these earthy chard fritters, and the pungent, “not too spicy” taste of Aleppo pepper. For more on cooking beets to the perfect doneness, see our recipe for Basic Roasted Beets.

Madame Begue’s Stuffed Eggs

Poppy Tooker’s buttery, spicy stuffed eggs are a tip of the hat to the “late breakfast” served at 19th-century New Orleans restaurant Begue’s. Proprietor Madame Begue offered but one meal a day, an 11 a.m. breakfast that was popular with dock workers whose early morning shifts ended at that time.

Garlic- and Herb-Roasted Potatoes

Perfect roasted potatoes, says Chef Spicer, “are all about the herbs—sage, rosemary, and thyme, just like the song.” Feel free to add your favorite herbs. And don’t forget to toss the potatoes while they’re in the oven; it helps them to cook evenly.

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