CAFFÉ! CAFFÉ!
MANDEVILLE
AND METAIRIE

Owners Lisa and Gerard Beck envisioned a place that would serve great food in a casual atmosphere with excellent service. Their vision has certainly succeeded. Both locations of Caffé! Caffé! are now buzzing community hangouts specializing in fresh salads, sandwiches, gourmet coffees and—their best-kept secret—amazing desserts from their in-house bakeries.

But Caffé! Caffé! is also revered for its soups. Each morning, two delicious soups are made from scratch using no pre-made bases or preservatives. Their homemade goodness is part of the success at Caffé! Caffé!

According to Lisa, “When we get cold weather, I want to enjoy hot homemade Split Pea Soup made like it was when I was a child.”

SPLIT PEA SOUP

1 lb dried split peas, rinsed and drained
3 quarts water
2 tablespoons olive oil
1 cup onion, chopped
1/2 cup celery, chopped
1/2 teaspoon garlic, minced
1 cup ham, cubed
1 tablespoon salt
1/2 teaspoon black pepper
1 teaspoon Tony Chachere seasoning
1 package vermicelli, cooked according to package directions
 
Place split peas in a large pot and cover with water. Add salt and cook on high until boiling. Reduce heat to a simmer and continue cooking. In a separate skillet, heat olive oil. Sauté onions, celery and garlic until the mixture is golden brown. Add the sautéed vegetables to the boiling split peas. Sauté ham cubes until browned, and then add to the soup.

Allow the soup to cook for another hour, and then season with pepper and Tony Chachere seasoning. Cook for another 20 minutes before removing from heat. Ladle each serving of soup over cooked vermicelli. Serve immediately. 6-8 servings

THE CABOOSE, INDEPENDENCE
THE CABOOSE TOO, HAMMOND

With a background of restaurant success already established in Tangipahoa Parish, Lloyd Kinchen decided to open a steakhouse in downtown Independence in October 1991. Located on West Railroad Avenue, The Caboose specializes in sizzling platters of USDA Black Angus Beef and offers regional favorites expertly prepared from the freshest local seafood and produce available.

A steady stream of loyal diners traveling on a regular basis to Independence from Baton Rouge, New Orleans and McComb, Mississippi convinced Lloyd to open The Caboose Too in Hammond last April. Guests at both restaurants can enjoy a cup of his traditional Creole Shrimp and Corn Bisque as an appetizer, or have a bowl of this rich, delicious soup as an entrée.

CREOLE SHRIMP
AND CORN BISQUE

1 lb salted butter
1 1/2 yellow onions, 1/4” diced
1 cup all-purpose flour
1 quart heavy cream
1/2 gallon shrimp stock (See recipe below.)
2 1/2 lbs (40-50 count) peeled shrimp
3 large celery stalks, 1/4” diced
1 lb frozen whole kernel corn
1/2 teaspoon ground cayenne pepper
1/2 teaspoon ground thyme
White pepper and salt to taste
 
Melt butter in a large soup pot. Add onions and flour, stir until smooth. Add heavy cream slowly, whisking often. Once the cream starts to thicken, add the shrimp, corn, celery and stock. Return to a simmer and add spices. Continue to simmer until shrimp turn pink. Remove from heat and serve immediately. 8-10 servings.

SHRIMP STOCK
 
Shells and heads from 2 1/2 lbs (40-50 count) shrimp
2 carrots, chopped
3 stalks of celery, chopped
1 large onion, chopped
Pinch of whole fresh thyme
2 sprigs of parsley
1/2 gallon cold water
 
Combine all ingredients and simmer for 30 minutes. Strain, reserving liquid.
Yield 1/2 gallon.

DICHRISTINA’S, COVINGTON

It’s definitely a family affair at DiCristina’s Restaurant in downtown Covington.
When Frank and Maria Pyburn decided it was time to open their own restaurant, they immediately included Maria’s parents, Phillip and Josie DiCristina, who brought over 40 years’ experience of working with their uncle Rocky at Rocky and Carlo’s Restaurant in Chalmette.

The extensive menu at DiCristina’s reflects Italian family favorites that have become familiar comfort foods for generations of appreciative restaurant patrons. Such renowned dishes as Fried Eggplant, Artichoke Dip, Muffalettas, Chicken or Veal Parmesan and every variety of po-boy, including fried oysters and shrimp, are all part of the daily selections. Every dish satisfies with a hand-stirred goodness that only comes from a tradition of “cooking from scratch” with the freshest of local ingredients.

BAKED POTATO SOUP

1/2 cup olive oil
2 1/2 cups yellow onions, chopped
4 tablespoons garlic
1 1/2 cups celery, chopped
8 medium baking potatoes, peeled and cut into 1” cubes
2 - 12 oz packages Philadelphia Cream Cheese
4 cups chicken broth
12 slices bacon, fried crispy and chopped
2 cups shredded cheddar cheese
1 quart heavy whipping cream
Salt, to taste
Black pepper, to taste
Cracked red pepper, to taste
Tony Chachere seasoning, to taste
1/2 cup green onions, chopped
Fresh parsley, chopped for garnish

Fry bacon crispy, let cool, then chop finely. Place aside. Heat olive oil in a large heavy pot. Sauté onions, celery and garlic for 3-5 minutes. Add cream cheese and let it melt into the onions, celery and garlic, stirring constantly until cream cheese is fully melted. Stir in chicken broth until fully incorporated. Add potatoes and season with salt, pepper and Tony Chachere seasoning. Reduce heat and simmer until potatoes are tender (10-15 minutes), stirring occasionally to avoid sticking. Add heavy whipping cream and cheddar cheese. Simmer until cheese is melted, but do not return to boil. Add chopped bacon. Adjust seasonings to taste. If mixture becomes too thick, more chicken broth may be added to desired consistency. Garnish with green onions and parsley. Serve immediately. 8-10 servings.