Houmas House Plantation and Gardens
Secrets from Latil's Landing
Sweet Potato Gnocchi Tossed in Crawfish Cream Sauce and White Truffle Oil
2 sweet potatoes
2 Idaho potatoes
1 1/4 cups all-purpose flour (plus more for rolling out gnocchi)
Salt and Pepper to taste
Boil the Idaho potatoes until a knife pierces them easily. When all of the potatoes have cooled, peel and grate them. In a bowl, combine all the potatoes, mix in the eggs, flour, salt and pepper. Mix only enough to incorporate all of the ingredients, and do not overmix. shape the gnocchi into oblong balls, then mark with the back of a fork. Boil shaped gnocchi until they float, about 2 minutes. Drain.
For Crawfish Cream Sauce
1 pound crawfish tails
3 tablespoons extra virgin olive oil
1 tablespoon minced garlic
2 cups heavy cream
1 tablespoon hot sauce
1 tablespoon Worcestershire sauce
Salt and pepper
8 tablespoons white truffle oil
Shredded Parmesan cheese
In a saute pan, heat olive oil. Saute garlic for 30 seconds. Add the crawfish and saute for 1 to 2 minutes. Add the cream, hot sauce, and Worcestershire sauce. Bring the liquid up to a boil and reduce to a simmer. Simmer the cream until it thickens and reduces by half and thickened, about 4 to 5 minutes. Season to taste with salt and pepper and fold the cooked Gnocchi. Divide the Gnocchi evenly into four bowls and spoon the extra crawfish cream sauce over the Gnocchi. Drizzle 2 tablespoons of white truffle oil over each dish of Gnocchi and garnish with a sprinkle of Parmesan cheese.
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As Seen by Princess Grace
As you know, I have quite an agglomeration of hats. The collection started when I moved to the Sugar Palace 9 years ago. My ancestors once taught me the importance of a proper hat-- not only were they used to make fashion statements, but they were also quite indicative of a woman's status.
In fact, two notable women in Houmas House's history were well known for both their status and wealth but also for their contribution to the daily operations of the sugar plantation.
Caroline Preston and Harriet Miles were the wives of two owners of Houmas House when it was the largest sugar producing plantation in the country. Although their husbands handled all business affairs concerning the plantation, it was these women who actually ran the household and the everyday operations of the business, as well as caring for all that lived and worked here. In fact, following the death of her husband, William Porche Miles, Harriet ran the entire plantation.
By day, they wore large brimmed hats protecting them from any sun. This way, they always looked fair skinned as though they were never exposed to sun, giving the illusion of living a luxurious lifestyle. At night when they hosted lavish affairs at the Sugar Palace, their hats were ornate and accented with satin ribbons and feathers. For picnics and day events, they would dress up a simple hat with fresh flowers from the gardens at Houmas House.
As the current Princess of my Sugar Palace, I find it important to continue the traditions of plantation life. Much like the past Mistresses of the House, I too contribute greatly to the success of the business while maintaining my status and lifestyle. My hats always reflect the season and today's fashion, while also being practical for my activities.
Do you have a hat collection? I'd love to see pictures of some of your favorites!
Easter at Houmas House
Photo courtesy of Max Trombley
The eggs are dyed, the baskets stuffed,
Next, the menu--but you've had enough!
Here's the solution, a good one indeed,
Our Easter buffet is just what you need!
Roast beef, sliced ham, crawfish etouffe,
Even pecan pie with Creme Anglaise.
After lunch spread for a king,
Stroll in lush gardens decked out for Spring.
Azaleas, lilies, daffodils poppin';
You might even spot a bunny hoppin'!
For reservations, call 225-473-9380
Mothers Day Buffet
Sunday, May 13, 2012
Monday-Tuesday: 9 am-5 pm
Wednesday-Sunday: 9 am-7 pm
Cafe Burnside: 11 am-2 pm daily
Latil's Landing: Wed-Sat 6 pm-9 pm
Sunday Brunch: 11 am-3 pm
Directions to Houmas House Here