Blackberry Cobbler (hold the antivenom please)
I have been picking tons of blackberries on the banks of the Mississippi river. There is plenty for everyone just watch out for snakes. The habitat is perfect for eastern cotton mouths and I had an encounter with on on a recent trip. But, here are the directions: Take river road from the Orleans parish line toward the Huey P. Long bridge pass by ochshner hospital (which is really close if you get bit by a snake!) and look for Newman St. park on Newman close to river road. hike over the levee and look for a path toward the river that is surrounded by bamboo. Walk that path about 200 yards and start picking. I have my favorite spots once I am back there and I am sure you will find your own!
This is what to watch out for!!!!
This entry was posted on Thursday, May 7th, 2009 at 23:26 and is filed under Uncategorized. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.
May 13th, 2009 at 04:41
I was at your gumbo presentation at the Jazz Fest. I’m working up my courage to attempt gumbo, but I’ve got to know, do you really spend 16 hours cooking your roux? How does that work? Also, let me estimate my cooking skills for you at Easy-Bake Oven. Thanks!
June 11th, 2009 at 21:07
Hi Justin,
I live on a dead end gravel road in a rural part of the northshore with a full buffet of blackberries. Problem is they are very bitter. When I was a kid I put tons of sugar on them, but now in the later years I don’t have that luxury.
Besides cobbler which I dearly love, do you have any advice on sweetening those bite-sized morsels.
Love your place and look forward to writing more about Le Petite.
deb
June 27th, 2009 at 21:00
Justin,
Wonderful story and a great restaurant. But after reading your article about blackberrys (which I love), I doubt I will be picking any berrys with the snakes. I prefer store bought now.
Graham
July 16th, 2009 at 18:43
Hey John,
If you keep a pretty close eye on your roux you can make it start to finish in about four hours. Start with equal parts flour and veg oil and cook over medium heat. I take forever with mine because I have so much going on at once that I cant really keep a close eye on it. But if you have time just keep stirring every 5 min till its nice and dark. About the color of fudge but it should not taste scorched….thats the tricky part. You can make them lighter in color until you get the hang of it. Enjoy and have fun! Justin
July 16th, 2009 at 18:51
Sometimes you can borrow from sweeter fruits. like this: Take equal parts sweet strawberries and your not so sweet blackberries. Cut the strawberries in half. Mix together and pour a little honey water on them and let them macerate over night. This will help pull some juice out of the strawberries and sweeten the blackberries a little more. Hope this helps you.