New Orleans Cuisine

New Orleans Oyster Festival at Nola Cuisine

2011-07-24T22:36:00.002-04:00

From July 21, 2011

I finished my post yesterday on my visit to the Second Annual New Orleans Oyster Festival last month! I had a wonderful time meeting and hanging out with Seth McMillan of Bourbon House Seafood Restaurant at the event!

Check out the post here:

New Orleans Oyster Festival 2011!

Lots of great mouth watering pics!

Be sure and check out my ever growing Index of Creole & Cajun Recipes which provides links to all of the recipes featured at Nola Cuisine!

Abita Brewing Company Tour at Nola Cuisine

2011-06-27T21:00:00.002-04:00

From Abita Brewery - Abita Springs, Louisiana

I just finished my newest post on my visit to the Abita Brewing Company Tour and Tasting Room. Two words: Free Beer. Good beer as much as you would like to drink with 15 varieties to try before and after the tour in the tasting room, what could be better than that!

Here is a pic of the mahogany bar, which visitors can step behind and and fill their cups until their hearts content!

From Abita Brewery - Abita Springs, Louisiana

Visit the whole post at Nola Cuisine here!

Also be sure to check out my ever growing Index of Creole & Cajun Recipes which provides links to all of the recipes featured at Nola Cuisine!

Middendorf's Seafood Restaurant at Nola Cuisine

2011-06-17T23:50:00.005-04:00

From Middendorf's Seafood Restaurant

Just finished my post on my visit to Middendorf's Seafood Restaurant, a long awaited journey which ended with me enjoying some of the most perfectly fried catfish known to man!

From Middendorf's Seafood Restaurant

Check out the post at my main site Nola Cuisine, loaded with a bunch of pics from my visit!

Also, be sure and check out my ever growing Index of Creole & Cajun Recipes at Nola Cuisine!

Praline Bacon post at Nola Cuisine

2010-07-20T07:41:00.004-04:00

From Nola Cuisine

I finished my Praline Bacon post at my main site Nola Cuisine last night. My version is along the lines of the original at Elizabeth's but leaves the pecan pieces a little more chunky than most other recipes. Cochon Butcher also has a wonderful Bacon Praline which is more of an actual Praline with chunks of their hose made Kurobuta Bacon inside of it.

This makes a wonderful addition to any breakfast that will be sure to be a family favorite!

Praline Bacon Recipe

Be sure and check out my ever growing Index of Creole & Cajun Recipes which links to all of the recipes featured on Nola Cuisine!

Grilled Pork Chops with Southern Peach Salsa Recipe at Nola Cuisine

2010-07-14T21:54:00.003-04:00

From Nola Cuisine

I'm making a great effort to do at least one post a week at Nola Cuisine, I kicked off my resolution with a homemade Creole Mustard Recipe last week.

The other day I came across some beautiful Southern Peaches at the grocery store, so I picked them up along with some bone in pork chops. Here are some pics of the outcome, the full recipe is at Nola Cuisine!

From Nola Cuisine

Grilled Pork Chops with Southern Peach Salsa Recipe at Nola Cuisine!

Be sure and check out my ever growing Index of Creole & Cajun Recipes which provides links to all of the recipes featured on Nola Cuisine!

Creole Mustard Recipe at Nola Cuisine

2010-07-11T08:05:00.003-04:00

From Nola Cuisine

I just finished my homemade Creole Mustard Recipe at Nola Cuisine, I've been working on this recipe for a long time.

I like the Zatarain's Creole Mustard, but I like my Creole Mustard with a bit more of a punch.

Be sure and check out my Index of Creole & Cajun Recipes which links to all of the recipes featured on Nola Cuisine!

Cornbread and Andouille Sausage Recipe at Nola Cuisine

2010-02-10T17:21:00.004-05:00

From Nola Cuisine

I made a nice batch of Cornbread and Andouille Stuffing with the last of my reserves of homemade Andouille Sausage. I stuffed it into 2 inch thick Pork Chops, grilled them and let them slow cook on the grill under smoldering Pecan wood chips.

This stuffing would also be great stuffed in a Chicken, Turkey, Turducken, or Peppers.

Here is a link to the recipe:

Conbread and Andouille Stuffing Recipe at Nola Cuisine!

Be sure to check out my ever growing Index of Creole and Cajun Recipes which links to all of the recipes featured on Nola Cuisine!

Parasol's Style Roast Beef Po Boy Recipe st Nola Cuisine

2009-07-21T23:17:00.004-04:00

From Nola Cuisine

I've had a taste for a Roast Beef Po Boy from Parasol's ever since my trip there in March and decided to make my own based on a video I saw of the owner Jeff Carerras making one. I recreated a recipe from what I saw on the video, in a smaller version for the home cook. It really scratched an itch, especially since I super sized the amount of beef on the Po Boys. Here is the recipe:

Parasol's Style Roast Beef Po Boy Recipe

Crawfish Etouffee Recipe at Nola Cuisine

2009-07-01T00:24:00.004-04:00

From Nola Cuisine

I just finished my Crawfish Etouffee today, with the recipe at Nola Cuisine. I used the leftover crawfish tail meat from my spring Crawfish Boil...

From Nola Cuisine

...and the Crawfish stock that I made from the leftover shells, to make a really awesome Crawfish Etouffee, which, like my Shrimp Etouffee, is not shy with the butter, or flavor for that matter. I hope you enjoy it!

Be sure and check out my ever growing Index of Creole & Cajun Recipes which links to all of the recipes featured at Nola Cuisine!

Real Cajun: Rustic Home Cooking from Donald Link’s Louisiana

2009-05-01T23:30:00.007-04:00

From Cochon Butcher

I received my purchased copy of Chef Donald Link's new cookbook Real Cajun: Rustic Home Cooking from Donald Link’s Louisiana in the mail last Thursday and absolutely love it. I wrote a review at my main site Nola Cuisine (Real Cajun review.)

As most readers of my site know, I am a big fan of Donald Link and his restaurant Cochon, and most recently Cochon Butcher.

I am absolutely thrilled with his new cookbook, and am already wearing it out. In my review I show some pics of the recipes that I have tried thus far.

Be sure and check out my ever growing Index of Creole & Cajun Recipes and my Bibliography of Creole & Cajun Cookbooks!

Jacob's Andouille post at Nola Cuisine

2009-04-17T23:04:00.006-04:00

From Jacob's Andouille

I visited Laplace Louisiana, and Jacob's Andouille on my way to the airport on my last day in New Orleans last month, and I smuggled some of their Andouille & Tasso back in my suitcase. Check out the post with lots of pics at my main site Nola Cuisine.

Jacob's Andouille post at Nola Cuisine!

Be sure and check out my ever growing Index of Creole & Cajun Recipes which links to all of the recipes featured on Nola Cuisine!

Crawfish Boil Recipe at Nola Cuisine

2009-04-08T12:35:00.004-04:00

From Crawfish Boil

Charlie from Cajun Grocer was kind enough to send me 15 lbs of their wonderful Live Louisiana Crawfish, so I was more than thrilled to have a crawfish boil over the weekend with a few family and friends. I got a ton of great pictures that I am really happy with and which I hope do those large beautiful crawfish justice.

From Crawfish Boil

Here is my Crawfish Boil Recipe that I used to cook those beautiful mudbugs!

From Crawfish Boil

Also be sure and check out my ever growing Index of Creole & Cajun Recipes!

Cochon Butcher at Nola Cuisine

2009-03-14T09:00:00.003-04:00

From Cochon Butcher

I visited Donald Link's new Cochon Butcher on my recent trip to New Orleans, read about it on my main blog Nola Cuisine. Here are a few sample pics:

From Cochon Butcher

Also be sure and check out my ever growing Index of Creole & Cajun Recipes!

Turducken at Nola Cuisine

2008-11-06T22:22:00.005-05:00

From Nola Cuisine

Elliot from Cajun Grocer asked me if I would like to review their Turducken at Nola Cuisine. At first I had apprehensions, but I eventually said what the hell, as long as I can do an unbiased review.

I served the Turducken with my Maque Choux and a new one that I will be posting shortly, Praline Sweet Potatoes.

Here is my Turducken Post.

Be sure to check out my ever growing Index of Creole & Cajun Recipes which features links to all of the recipes featured on Nola Cuisine!

Pepper Jelly Recipe at Nola Cuisine

2008-10-01T14:53:00.007-04:00

From Nola Cuisine

Check out my Pepper Jelly post over at Nola Cuisine. This versatile condiment is a Southern Staple with many uses that can add pizazz to many different dishes, my recipe is included in the post.

For those of you that don't know, I've switched from this site over to Nola Cuisine, same content, just a different layout. Here are some of the posts that I've covered recently:

A visit to Cochon Restaurant including a tour of the kitchen!

Lunch at Domilise's Po Boy & Bar.

Revisiting my Beignet, and Barbecue Shrimp recipes both with new pics.

Tuesday morning at the Crescent City Farmer's Market.

A recipe for the Creole-Italian staple Shrimp & Eggplant Dressing.

My Index of Creole & Cajun Recipes links to all of the recipes featured on Nola Cuisine!

Shrimp Creole Recipe at Nola Cuisine

2008-04-15T09:29:00.003-04:00

Check out my post and recipe for Shrimp Creole over at my main site Nola Cuisine.

Shrimp Creole is one of the classic New Orleans shrimp dishes when properly prepared. I like to use homemade Shrimp stock to make the sauce, as in my Shrimp Etouffee recipe.

Also, be sure to check out my ever growing Index of Creole & Cajun Recipes, which links to all of the recipes featured on Nola Cuisine!

A Visit to Galatoire's at Nola Cuisine

2008-04-02T12:43:00.006-04:00

Check out my post on our recent visit to Galatoire's over at my main site, Nola Cuisine complete with lots of pictures of all of our courses. We had a great time all around. The Post:

A visit to Galatoire's

I will be doing posts on all of the restaurants we visited shortly at Nola Cuisine, now that I have the site up and running like normal again.

Be sure and visit my ever growing Index of Creole & Cajun Recipes, which links to all of the recipes I have posted so far.

Fried Soft-Shell Crabs at Nola Cuisine

2007-05-31T12:20:00.000-04:00

I love fried seafood served with Creole Choron Sauce, especially Soft-Shell Crabs. Creole Choron is nothing more than equal parts Hollandaise and Creole Sauce, a wonderful combination of flavors. The post:

Fried Soft-Shell Crabs with Creole Choron Sauce

Be sure and check out my ever growing Index of Creole & Cajun Recipes which links to all of the recipes featured on my main site, Nola Cuisine!

Redfish Courtbouillon recipe at Nola Cuisine

2007-05-25T22:43:00.000-04:00

When making your Creole Sauce for this recipe be sure to make it extra thick, otherwise the liquid the fish lets out while cooking will make your sauce watery. Here is the post and recipe:

Redfish Courtbouillon Recipe

Be sure and check out my ever growing Index of Creole & Cajun Recipes at Nola Cuisine!

Maque Choux Recipe at Nola Cuisine

2007-05-24T22:24:00.000-04:00

Here is my most recent post at Nola Cuisine, the Cajun stewed corn dish Maque Choux. I like to make mine with a little homemade Tasso for the smokey flavor as well as for the seasoning that it lends. The trick to this dish is using very fresh corn and extracting all of the "milk" from the husks.

Here is My Maque Choux recipe.

Be sure and check out my ever growing Index of Creole & Cajun Recipes!

Stuffed Mirliton Recipe at Nola Cuisine

2007-05-23T18:51:00.000-04:00

I'm quite a bit behind on letting you know about recent posts at Nola Cuisine, now my main site for all of my recipes and articles, soon I will be up to date, bare with me. Here is my post on Stuffed Mirlitons or Chayote Squash in other parts of the world:

Stuffed Mirliton Recipe

Be sure and visit my ever growing Index of Creole & Cajun Recipes!

King Cake recipe at Nola Cuisine

2007-01-07T11:51:00.000-05:00

Mardi Gras King Cake
Originally uploaded by Danno1.

I made a King Cake yesterday for Twelfth Night, January 6th, the official start of Carnival season. My recipe is a buttery Brioche dough with a Praline filling.

Be sure and check out my ever growing Index of Creole & Cajun recipes!

Shrimp Etouffee recipe at Nola Cuisine

2006-12-28T11:46:00.000-05:00

Shrimp Etouffee
Originally uploaded by Danno1.

My latest post at Nola Cuisine, Shrimp Etouffee, one of my absolute favorites.

Bu sure to also check out my Index of Creole & Cajun Recipes!

Merry Christmas

2006-12-24T23:38:00.000-05:00

Anna under the tree
Originally uploaded by Danno1.

Merry Christmas! I hope everyone is having as much fun as I am this season with my Baby on her first Christmas. All of the joys of youth are my gift from my daughter, seeing Christmas, and everything else for that matter, with new, young eyes.

I'm also eating with new found decadence...check out my Filet Mignon topped with Fried Oysters and Bearnaise sauce. Wow, I should be ashamed of myself, for such a sinful meal, but as it turns out, I'm proud to share such a caution to the wind recipe, in such a worrisome world. Lets share some enjoyment, throw away the worry, and have a very Merry Christmas!

Natchitoches Meat Pies recipe at Nola Cuisine

2006-12-08T22:17:00.000-05:00

Natchitoches Meat Pies
Originally uploaded by Danno1.

I made hors d'oeuvre sized Natchitoches Meat Pies the other day, a holiday tradition for me. I served these with a Creole Mustard Aioli as a dipping sauce, but they're just fine by themselves. Here is the post including the recipe!

Be sure and check out my ever growing Index of Creole & Cajun Recipes!

Turkey Bone Gumbo Recipe at Nola Cuisine

2006-12-02T08:45:00.000-05:00

Turkey Bone Gumbo
Originally uploaded by Danno1.

I made a Turkey Bone Gumbo with my leftover Turkey Carcass, meat, and dressing. It's a wonderful way to utilize some of those Thanksgiving leftovers, I make this dish every year, a day or two after Thanksgiving.

I used leftover dressing in place of the rice in this recipe.

Be sure to check out my main site Nola Cuisine and my ever growing Index of Creole & Cajun Recipes!

Red Beans & Rice with Chaurice Sausage

2006-11-18T10:11:00.000-05:00

Red Beans & Rice with Chaurice Sausage
Originally uploaded by Danno1.

This yet another version of Red Beans & Rice. As I've said in the past, I rarely make it the same way twice, that's the fun of it! This was a wonderful batch, with a side of my homemade Chaurice, pictured below. The recipes are at my main blog Nola Cuisine.

Be sure and check out my ever growing Index of Creole & Cajun Recipes!

Oyster Dressing Recipe at Nola Cuisine

2006-11-06T21:32:00.000-05:00

roast-chicken-oyster-dressing
Originally uploaded by Danno1.

In anticipation of the rapidly approaching Thanksgiving holiday, I whipped up some Oyster dressing which I stuffed into a chicken and roasted. So simple, yet so soul satisfying. I would love to stuff my Thanksgiving Turkey with this dressing, but most folks in Michigan aren't the biggest fans of Ersters, so this is my preliminary Thanksgiving meal.

Here is the post:

Oyster Dressing Recipe at Nola Cuisine

Be sure and check out my ever growing Index of Creole & Cajun Recipes at Nola Cuisine.

Calas Recipe at Nola Cuisine

2006-09-25T20:43:00.000-04:00

Calas - Creole Rice Fritters
Originally uploaded by Danno1.

I made Calas today with some leftover rice on my site Nola Cuisine. I have to tell you, this batch really gave Beignets a run for their money, and I love Beignets.

Be sure and check out my ever growing Index of Creole & Cajun Recipes at Nola Cuisine.

Creole Cream Cheese Ice Cream at Nola Cuisine

2006-08-06T21:25:00.000-04:00

Creole Cream Cheese Ice Cream
Originally uploaded by Danno1.

Here is the Creole Cream Cheese Ice Cream recipe that I made from the previous posts batch of cheese. It is so good, like eating velvety, frozen cheescake.

The Creole Cream Cheese Recipe

Creole Cream Cheese recipe at Nola Cuisine

2006-08-03T17:14:00.000-04:00

Creole Cream Cheese
Originally uploaded by Danno1.

Here is the recipe for my latest Creole Cream Cheese post at Nola Cuisine. What a wonderful breakfast dish, Creole Cream Cheese, fresh fruit and sugar. Here is the post:

Creole Cream Cheese Recipe

Fried Catfish with Hushpuppies Recipe

2006-08-02T17:21:00.000-04:00

Fried catfish with Hushpuppies and Creole tartar sauce
Originally uploaded by Danno1.

I made Fried Catfish with Hushpuppies and Creole tartar sauce for dinner last night, it sure hit the spot. When I make Fried Seafood I use a little Wondra flour in the coating, which makes the finished product nice and crunchy. Here is the post and the recipes:

Fried Catfish with Hushpuppies and Creole Tartar Sauce

Oyster Omelette at Nola Cuisine

2006-07-23T19:44:00.000-04:00

Oyster Omelette
Originally uploaded by Danno1.

I made an Oyster Omelette for breakfast this morning. The brine of the Oysters and the softness of the eggs were a perfect compliment. It didn't hurt that I added crumbled bacon, green onions, and garlic to the filling. :-)

Be sure and check out my ever growing Index of Creole & Cajun Recipes over at Nola Cuisine. It's a passport to all of the recipes that I've featured there.

Fié Gumbo at Nola Cuisine

2006-07-16T20:12:00.000-04:00

File Gumbo
Originally uploaded by Danno1.

I made a Filé Gumbo the other night to take my homemade pure Sassafras Filé for a test spin. The flavor is more subtle, and the thickening power more intense than the store bought Filé, which is usually cut with other ingredients such as thyme and bay leaf.

Be sure and check out my ever growing Index of Cajun & Creole Recipes which includes every recipe that I've featured at the Sister blog to this one, Nola Cuisine.

Homemade Filé at NOLA Cuisine

2006-07-06T16:31:00.000-04:00

File Powder
Originally uploaded by Danno1.

I finally found a Sassafras tree to make some homemade Filé, here is the post. I really can't get over the flavor difference of the "real stuff" and the store bought Filé. Totally different.

For those of you who enjoy this blog and haven't noticed yet, I've kind of shifted gears and moved the blog to here:

Nola Cuisine

Same content, just a different layout with larger pics. I still post from here as well but not as frequently as Nola Cuisine.

Chargrilled Oysters with Artichoke Cream Sauce

2006-04-22T08:24:00.000-04:00

Chargrilled Oysters with Artichoke Cream Sauce
Originally uploaded by Danno1.

I made this dish earlier in the week at Nola Cuisine, I can't wait to make it again. It's inspired by Drago's Charbroiled Oysters, and Oyster Artichoke Soup, the wonderful gift of the late great Warren Leruth. Here is the recipe:

Chargrilled Oysters with Artichoke Garlic Cream Sauce

Chargrilled Pizza at NOLA CUISINE

2006-03-23T19:11:00.000-05:00

Chargrilled Pizza with Olive Salad
Originally uploaded by Danno1.

Checkout my Chargrilled Pizza with an Olive salad kiss at NOLA CUISINE.

I made a gorgeous Muffuletta Olive Salad the other day, and had to do something with it, so why not adorn my favorite meal in the world with a little....chargrilled pizza.

Like I said though, a little, you don't want the intense flavors of the olive salad to take over your pie.

Eggs Sardou Recipe at NOLA CUISINE

2006-03-12T10:35:00.000-05:00

Eggs Sardou
Originally uploaded by Danno1.

I made Eggs Sardou for breakfast this morning, good lord was it delicious. I love eating with reckless abandon for caloric intake. :)

I'm thinking of doing a whole string of the different New Orleans Egg dishes as I did for the New Orleans Chicken dishes.

Also, check out my ever growing Index of Creole & Cajun Recipes.

Bananas Foster at Nola Cuisine

2006-01-09T19:47:00.000-05:00

Bananas Foster
Originally uploaded by Danno1.

One of my absolute favorite desserts, Bananas Foster, created in 1951 by dutch Chef Paul Blange during the early days of Brennan's.
Wow your dinner guests with this simple yet elegant dessert, and make sure the lights are dimmed for the Flambe.

The Recipe and pics.

Oysters on the Half Shell at Nola Cuisine

2006-01-03T17:03:00.000-05:00

oysters
Originally uploaded by Danno1.

Oysters on the half shell at Nola Cuisine, plus a quicktime video demonstrating how to shuck an Oyster.

Chicken Pontalba Recipe at Nola Cuisine

2006-01-01T22:22:00.000-05:00

Chicken Pontalba
Originally uploaded by Danno1.

Happy New Year everyone, Hope you had a great New Year's Eve!

I made one of my favorite dishes for dinner on NYE, Chicken Pontalba, created by the great Chef Paul Blange during the early days of Brennan's. Here is my version.

Chicken Rochembeau Recipe at Nola Cuisine

2005-12-30T17:50:00.000-05:00

Chicken Rochembeau
Originally uploaded by Danno1.

Recent new recipes over at my main blog, Nola Cuisine:

Chicken Rochambeau
Bearnaise Sauce

I started featuring a few of the classic fancy New Orleans Chicken dishes, I may do one or two more.

Chicken Clemenceau Recipe at Nola Cuisine

2005-12-29T00:01:00.000-05:00

Chicken Clemenceau
Originally uploaded by Danno1.

If you are new to this blog, or just haven't noticed yet, I have shifted the content of this site over to Nola Cuisine, even though I frequently update here.
Recent Recipes featured:

Chicken Clemenceau (pictured)
Creole Mustard Vinaigrette
Red Bean Soup

Shrimp Po' Boy Recipe at Nola Cuisine

2005-12-15T21:09:00.000-05:00

Shrimp Po' Boy
Originally uploaded by Danno1.

Tonight's Shrimp Po' Boy Recipe.
This evening was a feast of tastes, smells, and sounds. Pure Nostalgia. The Meters on the stereo, my favorite Shrimp Po' Boy on the table, and a lot of great memories of trips to New Orleans past, and anticipation of future trips, swirling 'round my head. Nothing makes me more heartsick for New Orleans than a good Po Boy, especially these days.

Shrimp Remoulade Recipe at Nola Cuisine

2005-12-14T09:13:00.000-05:00

PICT0103
Originally uploaded by Danno1.

Check out my Shrimp Remoulade Recipe over at Nola Cuisine!

Also new recipes, Creole Stuffed Peppers, and Bourbon Milk Punch Recipe

Oysters Bienville Recipe at Nola Cuisine

2005-12-10T19:23:00.000-05:00

oysters bienville
Originally uploaded by Danno1.

Check out the Oysters Bienville Recipe at my main blog Nola Cuisine! Them Ersters tasted even better than they look, no lie. This is one of my favorite appetizers for Christmas because they taste as rich and flavorful as Christmas should be.
If you haven't noticed yet, or are new to this blog, I moved over to the above address, same format, better pics and layout, although I still update here as well.

Coming soon (this weekend) at Nola Cuisine, Shrimp Remoulade, after that, Stuffed Peppers.

Recent Entries:

Boudin Sausage Recipe

Here is a link to an index of everything I've featured there so far:

Nola Cuisine's Creole & Cajun Recipe Index

Andouille Sausage Recipe

2005-11-14T18:47:00.000-05:00

Andouille Sausage
Originally uploaded by Danno1.

Yesterday's Andouille Sausage turned out beautifully, I couldn't be happier with the finished product. The recipe and smoking procedure are here at Nola Cuisine.
I made a Jambalaya for dinner tonight and the sausage was perfect; tender with bold flavor. The coarse, hand chopped texture made for a more tender sausage in the pot. It made a world of difference, truly the best that I've made yet, and truthfully, better than most that I have purchased.

YatCuisine is back up!

2005-11-09T17:13:00.000-05:00

One of my favorite New Orleans food blogs is back up, Yat Cuisine, I was starting to get worried.

He has great posts and podcasts that are loaded with info on New Orleans cuisine, Check him out!

Austin Leslie's Fried Chicken Recipe

2005-11-08T16:21:00.000-05:00

Fried Chicken
Originally uploaded by Danno1.

Check out the first in the new series at Nola Cuisine, Great Chefs of New Orleans, the first being Austin Leslie. In addition to the bio we will also feature a recreation of a recipe the Chef was most famous for, in this case, Austin Leslie's Fried Chicken Recipe (pictured).

Also new at Nola Cuisine:
My Tasso Recipe with a picture.
Catfish Courtbouillon, picture also.

Roast Beef Po Boy Recipe at Nola Cuisine

2005-10-26T18:08:00.000-04:00

PICT0124
Originally uploaded by Danno1.

New posts at Nola Cuisine! The Roast Beef Po Boy with Debris Gravy Recipe (pictured) and a Brabant Potatoes Recipe.

Check out the constantly growing List of New Orleans Restaurants that are Open for buisiness at New Orleans Menu Daily! Also look at New Orleans Menu Daily for the article on the return of Louisiana Oysters! Hell, check them for everything regarding the recovering New Orleans restaurant scene!

Turtle Soup Recipe at Nola Cuisine

2005-10-21T12:26:00.000-04:00

PICT0181
Originally uploaded by Danno1.

Check out my recipe and article on Creole Turtle Soup at Nola Cuisine!

Also checkout New Orleans Menu Daily for constant updates on the recovering New Orleans Restaurant scene. They are saying January 1st will be the big date for reopenings.

Creole Chicken Bonne Femme Recipe at NOLA Cuisine

2005-09-29T10:12:00.000-04:00

PICT0131
Originally uploaded by Danno1.

New Recipe at Nola Cuisine, Creole Chicken Bonne Femme. Coming soon, The Roast Beef Po' Boy Recipe with Debris Gravy.

Chaurice Sausage Recipe at NOLA Cuisine

2005-09-23T13:42:00.000-04:00

PICT0027
Originally uploaded by Danno1.

New Recipe at NOLA Cuisine: Homemade Chaurice Sausage. Chaurice is a Creole fresh sausage, similar to the Spanish Chorizo, but without the curing process. It's great pan fried as a side to Red Beans & Rice, or used as a seasoning meat in Creole Gumbo, or Jambalaya. More on Chaurice at NOLA Cuisine.

American Red Cross Hurricane Relief

2005-08-30T19:16:00.000-04:00

I've been watching the news reports of the devastation, and it's making me sick. The streets of the neighborhoods look like canals with roofs. I still haven't heard from most of my friends from New Orleans, I hope they are alright, and if they are lucky enough to have their lives, their homes may be a different story. I can't imagine losing my home, it's my refuge, my sanctuary. Lets help these folks affected by Hurricane Katrina out, the ones who have lost their sanctuary.

If you are interested in making a contribution to the American Red Cross for Hurricane Relief, here is a link where you can do it! The donations supply hundreds of thousands of victims that were left homeless by Hurricane Katrina with critical necessities.

American Red Cross Contribution Form

Muffuletta Bread Recipe at NOLA Cuisine

2005-08-21T11:09:00.000-04:00

Pict0059
Originally uploaded by Danno1.

I just posted the Muffuletta Bread Recipe at NOLA Cuisine! There is also a link to the rest of the pics of last week's Muffuletta. It was so darned good I cried when I took the last bite. Well, not really but I cried on the inside.

New Recipe at NOLA CUISINE

2005-07-31T07:29:00.000-04:00

My new site is up and running, I will continue to post here as well. Check out the recipe for Creole Cream Cheese Ice Cream at NOLA Cuisine! This recipe is so overindulgent, it's sinful.

From Woodstoves to Microwaves...Cooking with Entergy

2005-07-26T09:59:00.000-04:00

The good folks at Mr. Lake's Nonpompous New Orleans Food Forum suggested a cookbook to me, From Woodstoves to Microwaves...Cooking with Entergy. It's a great one with a lot of "lost" Louisiana recipes, ones that have been forgotten over the years, the kind that I like. If you click the title of this post you can download it for free in Adobe Acrobat form, great stuff. Thanks again to Schatze and the folks at Mr. Lake's for the great suggestion!

Texas Chef's Bread Pudding Recipe

2005-07-18T21:28:00.000-04:00

Check out my good friend Bill Moran's Bread Pudding recipe at his new blog Texas Chef! I recently picked up one of Bill's cookbooks, Cocina Ranchera. The first half centers on traditional Mexican Ranch Cooking, and the latter half features Bill's creations based on the traditional ingredients. I really enjoyed the historical information as much as the recipes. In my humble opinion, the worst cookbooks are the ones that only contain recipes, Cocina Ranchera does not fall into that category. One of the highlights of the cookbook for me was the section on Chili Peppers. If you love Southwest Cooking, Check out Cocina Ranchera! By the way, this is not an advertisement, I'm just passing on a really good cookbook; from one cookbook lover to another.
I've been talking to Bill via Email for a few weeks now, and I have to tell you, He also knows his stuff in the New Orleans Cuisine department, as well as Southwest! If you love these Cuisines give him a shout at Texas Chef, I'm sure he would be glad to hear from you!

Southern Biscuits - Article & Recipe

2005-07-12T15:13:00.000-04:00

Check out this great article and recipe for Southern Biscuits sent to me by Cookie Jill of Cookies In Heaven! Thanks Jill!

Hurricane Dinner at YatCuisine

2005-07-10T09:33:00.000-04:00

dennis
Originally uploaded by Danno1.

Check out YatCuisine's tips for cleaning out your Fridge and Freezer as Dennis approaches. By the way, doesn't Dennis sound like too nice of a guy to knock your house down? They're really scraping the bottom of the barrel for these names. No wonder no one wants to flee. Oooh, Dennis is coming. Ivan was a good name for a hurricane, unfortunately he lived up to his name.

The Mint Julep

2005-06-28T09:22:00.000-04:00

I'm a few months late with this post by some standards, but not by mine, afterall, this isn't "Kentucky" Cuisine. I like to have my first Mint Julep when it tastes best; that is, when it's hotter than hell outside. There is no better time for a Mint Julep in New Orleans, or Detroit for that matter, than summertime.
To me a Mint Julep instantly evokes visions of Plantation Homes of old during the swelter of Summer, maybe a table underneath Spanish Moss-draped Live Oaks, and a glistening silver cup, beaded with sweat and garnished with an emerald sprig of mint. Ah, what could be more refreshing than that.

The Mint Julep Recipe

6 Fresh Mint Leaves
1 Tbsp Simple Syrup (See Note *)
2 oz. Bourbon (I like Maker's Mark)
Crushed Ice (See Note **)
Wooden Spoon
Rocks Glass (use a silver cup if you have one!)

Combine the mint and simple syrup in the bottom of the glass. Using the handle end of the spoon, smash the leaves into the simple syrup (muddle). Add the Bourbon, then the top with lots of crushed ice, stir, trying to keep the mint leaves on the bottom of the glass. Garnish with a sprig of mint and serve.

*Note - Simple Syrup is equal parts (by volume) water and sugar, cooked just until the sugar disolves. I make a 1 Cup batch and keep it in a squeeze bottle in the refrigerator.

**Note - It's important to use Crushed Ice, it keeps the mint on the bottom of the glass while you're sipping.

Makes 1 Cocktail.

If you don't have a taste for Bourbon, try a Mojito over at Cook's Journal. It's a Cuban Rum drink that is very similar.

Also, check out this great idea for making Mint Juleps from the Food Network that my good friend Tom emailed me. Very cool idea, I will have to try it!

Other New Orleans Cocktail Recipes from this site:

The Sazerac
The Ramos Gin Fizz

Okra Jambalaya Recipe

2005-06-21T14:48:00.000-04:00

I've been doing some research into Cuban Cuisine lately and I came across a recipe called Arroz Con Quimbombo, or Rice with Okra. It is cooked in the Spanish Paella style, using Chorizo, and Spanish Valencia rice, which is similar to Arborio. I'm very intrigued by Cuban cooking right now, it has a lot in common with Louisiana's Cuisine, with it's Spanish, African, and Creole influences. I didn't get around to making the Cuban dish yet, but it inspired me to make this into a Jambalaya, I will make it in the Cuban style later in the week which will be posted at Cook's Journal. I love exploring root dishes, and it is plain to see (IMO) that Jambalaya is a derivitive of Paella.
I love fresh Okra, and anyone who loves Okra knows that it goes wonderfully with Tomato, which is also featured in this recipe. As I've said in the past, I always finish my Jambalayas in the oven, I find the even heat produces a better textured rice. I use a cast iron pot here, some folks will pass out if they see you cook okra in a cast iron pot, personally, I have yet to notice any discoloration in Okra that has been cooked in cast iron.

Okra Jambalaya Recipe

1 Tbsp Unsalted Butter
1/4 Cup Andouille Sausage, Diced
1/2 Cup Tasso, Diced
1/2 Cup Onion, Diced
1/2 Cup Bell Pepper, Diced
1/2 Cup Celery, Diced
2 Tbsp. Garlic, Minced
1/2 Cup Tomataoes, Diced
1/2 Cup Tomato Sauce
2 Tbsp Fresh Thyme Leaves
1 tsp Fresh Oregano, Chopped
1/4 Cup White Wine
1 1/4 Cup Chicken Stock
1 Cup Enriched Long grain Rice
1 1/2 Cups Fresh Okra, sliced into 1/2" rounds
(Seasoning Mix: 1/2 tsp Cayenne, 3/4 tsp White Pepper, 1/2 tsp Black Pepper, 1 tsp Kosher Salt, 3 Bay Leaves)
Chopped Parsley
Green Onion, Thinly Sliced

Preheat oven to 350 degrees.
In a cast iron dutch oven, melt the butter over medium heat. Saute the Andouille and Tasso until slightly browned, then add 1/2 of the trinity (onion, bell pepper, and celery), saute until tender. Add the Okra and Saute for 2-3 minutes. Add the Tomato and cook for about 1 minute, then add the Tomato Sauce, Fresh Thyme, and Oregano, cook 1 minute more. Add the Rice, cook 1 minute. Add the stock, garlic, white wine, bay leaves, seasoning mix, and the other half of the trinity. Stir well and bake uncovered for about 30-40 minutes, or until the rice is cooked, but still has a little bite. Stir in the chopped parsley, and sliced green onions. Enjoy!

This would also be wonderful topped with Creole Sauce.

Makes 3-4 Servings

Other Jambalaya Recipes:

Chicken and Andouille Jambalaya
Shrimp and Chicken Jambalaya

Other Recipes using Okra:

Chicken and Andouille Gumbo

Five Favorite (Food) Books

2005-06-16T10:18:00.000-04:00

I was tagged by B at Culinary Fool to do the favorite book meme, so here it is:

Number of Cookbooks I've owned: Right now about 86, 25 of these being Creole and/or Cajun. I've owned more cookbooks in the past, which I've donated to the library during moves.

Last book that I bought: Great Restaurants of the World: Commander's Palace

Last (Food) book I read: What Einstein Told His Cook by Robert L. Wolke
Cookbooks: I'm Just Here For The Food by Alton Brown
Bouchon by Thomas Keller

Five Cookbooks that mean a lot to me: I love all of my Cookbooks, I use all of them at least on a weekly basis, not to mention the 10 or so I usually have out from the Library. But here is my list.

1.) Chef Paul Prudhomme's Louisiana Kitchen
2.) All of Mario Batali's books, Molto Italiano is getting to be one of my faves.
3.)Both Commander's Palace cookbooks, the 1984 by Ella & Dick Brennan, and the 2000 by Ti Adelaide Martin and Jamie Shannon.
4.)The Picayune's Creole Cookbook - A reprint of the 1901 edition with notes from Marcelle Bienvenu
5.)The Joy of Cooking - Always my first resource when I have a question.
I'm cheating:
6.)The Food & Wines of Spain by Penelope Casas
7.)Creole Gumbo and All That Jazz by Howard Mitcham

Which Five People would I most like to see fill this out: (I don't think any of these folks have done this yet.
1.)Jill at Cookies In Heaven
2.)Caryn at Delicious! Delicious!
3.)Chuck Taggart at The Gumbo Pages (Looka!)
4.)Kevin at Seriously Good
5.)Carolyn at 18thC Cuisine
6.)Mario Batali

Pain Perdu with Pecan Cane Syrup and Bananas Brulee

2005-06-14T09:59:00.000-04:00

Pain Perdu or Lost Bread is a brunch and breakfast favorite in New Orleans. If you have leftover French Bread from the night before, this is an easy, economical, and wonderful breakfast, I'm eating it right now as a matter of fact :). It will turn out best if you use lost bread, or stale bread, if your bread is too fresh it will get soggy and lose some of it's texture. Still good, mind you, but not as good. I have an interesting classic Creole recipe for this from the 1901 Picayune's Creole Cook Book, the batter used is as follows:

5 Eggs
2 Tbsp of Orange Flower Water
1/2 Cup Sugar
The Finely Grated Zest of a Lemon
3 Tbsp Brandy

I will have to try this one sometime, sounds interesting, and of course they fry the bread in Lard. Ahh, the Good Old Days! Of course, Lard has only half of the Cholesterol of butter, which I use, so I shouldn't talk. If you don't have Steen's Cane Syrup, you could use Molasses, or good old Maple Syrup. If you can find it though, (found it!), it's a great product. Here is my version of Pain Perdu:

New Orleans Cuisine Recipe - Pain Perdu with Pecan Cane Syrup and Bananas Brulee

3 Eggs
1/2 Cup Milk
1/8 Cup Banana Liquer
1/2 tsp Ground Cinnamon
A dash of Nutmeg
1 Tbsp Vanilla Extract
1 Tbsp Vegetable Oil
1 Tbsp Unsalted Butter
Leftover French Bread, Cut into 3/4" thick Slices
(This recipe will make enough batter for 3-4 servings.)

Pecan Cane Syrup (Recipe below)
Bananas Brulee (Recipe below)
Mint Sprig
Powdered Sugar (Optional)

Whisk together the Eggs, Milk, Banana Liquer, Cinnamon, and Nutmeg. Heat the Oil and Butter (this will keep the butter from burning) over medium heat. When hot, dredge the bread slices in the batter, making sure they soak up quite a bit, then place the bread in the oil/butter mixture and fry until they're a nice golden brown on both sides and cooked through. You can keep them warm in a low oven until ready to serve.

Serve drizzled with the Cane Syrup (recipe below), dividing the Pecans between plates. Garnish with the Bananas Brulee (recipe below) and the Mint. Give a dusting of Powdered Sugar if desired.

Serve with Cafe Noir, Cafe au Lait, or if you're in the mood a Ramos Gin Fizz!

Pecan Cane Syrup

1 Tbsp Unsalted Butter
1/2 tsp Toasted Sesame Oil
1/4 Cup Pecan Halves
1/2 Cup Steen's 100% Pure Cane Syrup
1 Tbsp Bourbon (optional)

Heat the butter and Sesame Oil over medium heat in a small saucepan. Add the Pecans, and saute until Fragrant. Add the Steen's and Bourbon, mix well and keep warm for serving.

Bananas Brulee

1 Banana (per guest)
Granulated Sugar
Kitchen Torch

Cut the Bananas in half lengthwise. Cover the flat sides with a heavy coating of sugar, as in Creme Brulee. Flame with the torch until the sugar is Caramelized and has a hard shell.

Pommes Frites or French Fry Recipe at Cook's Journal

2005-06-13T20:48:00.000-04:00

Check out my Pommes Frites Recipe at Cook's Journal. Coming soon here, since I'm in the mood to fry Potatoes, and the frying techniques are so similar, Pommes Souffle! Those wonderful little fried Potato Puffs of air made famous by Antoine's, Galatoire's, and most of the other "old line" Creole restaurants. Coming very soon.

New Orleans Cuisine - Shrimp Remoulade Recipe

2005-06-12T12:28:00.000-04:00

Shrimp Remoulade (pronounced ruma-lahd) is a nice first coarse cold appetizer, because the sauce has a nice zip to it that really gets your taste buds jumping. Of course, the most important thing about this dish is the Shrimp. There is nothing worse than bland, overcooked Shrimp, so I've included my recipe (which is actually more of a technique). As far as the best Shrimp Remoulade in New Orleans, I'll leave that up to you and the comments section, as always your comments are always appreciated! One that I had in the city was at Arnaud's, which is supposed to be famous for it's Remoulade, called Shrimp Arnaud. I thought it was too heavy on the horseradish personally, and I'm a guy that likes horseradish. I like a balance of flavors, all I got out of the one at Arnaud's was nostril flare.
There are two types of Remoulade sauces in Louisiana, and probably a million recipes for each. One is a white, mayonnaise based style, similar to the French Bistro Classic, Celeriac Remoulade. The other is a red version, the version I prefer, and the one which is below. This sauce is best if made a day ahead to let the flavors marry. The Recipe:

Remoulade Sauce Recipe

1 Large Rib Celery, Chopped
2 Green Onions, Chopped
1 Garlic Clove, Chopped
1 Tbsp Italian Parsley, Finely Chopped
2 Tbsp Creole Mustard
2 Tbsp Paprika
1/4 Cup White Vinegar
1 tsp Worcestershire Sauce
1 Tbsp Horseradish
2 tsp Hot Sauce
2 Tbsp Ketchup
Kosher Salt & Black Pepper To Taste
1/2 tsp Cayenne or to taste

Combine the above ingredients in a food processor, process until smooth. With the motor still running, slowly drizzle in:

1 oz. Extra Virgin Olive Oil
1/4 Cup Vegetable Oil

The emulsion should be fairly thick. Adjust the seasonings and refrigerate overnight.

For the Shrimp, I used a 26-35 Ct Shrimp. When cooking Cocktail Shrimp it's important to leave the shells on, both for flavor and to prevent the shrimp from curling up too much. I don't cook these long at all, it's actually more of a steep. This is for a small portion:

Boiled Shrimp Recipe

1 tsp Mustard Seed
1 Tbsp Black Peppercorns
3 Tbsp Kosher Salt
1 Tbsp Cayenne
2 Fresh Bay Leaves
1 Rib Celery Chopped
1 tsp Whole Allspice
5 Whole Cloves
1 1/2 Lemon
6 Cups Water

Combine the ingredients in a large saucepan. Bring to a boil, reduce the heat and simmer partially covered for 20-30 minutes. Prepare an ice bath, call it 6 cups ice and 6 cups cold water. Return the liquid to a boil. Add:

16 Shrimp (26-35 Ct)

Turn off the heat. Wait 2 minutes (make sure the Shrimp are white all the way through), then remove them to the ice bath. When they're completely cooled, remove the shell and tail, then devein.

Marinate the shrimp in the sauce for about 30 minutes, I don't like to keep them in too long.

To serve the Shrimp Remoulade, cover the base of 2 chilled appetizer or salad plates with shredded lettuce. Tastefully arrange the shrimp on top of the lettuce, 8 per plate, and garnish with green onions, thinly sliced on the bias.

Serves 2.

New Orleans Coffee and Chicory

2005-05-30T11:00:00.000-04:00

New Orleans is a coffee town, they take their coffee very seriously, so for my post I decided to ask the good folks at Mr. Lake's NonPompous New Orleans Food Forum, most of which are locals, how they like their Coffee and Chicory. It seems the local brands of choice are Community, Union, and Cafe du Monde (CDM). As far as Coffee Stands, although everyone likes Cafe du Monde, the real fondness and nostalgia seems to be for the Morning Call coffee stands. My friends M.A. and S.A. over at The Wreckroom drink Community Coffee and prefer Morning Call as well. Morning Call is no longer in the French Quarter, but they have 2 locations in Metarie. Here is the info:

MORNING CALL COFFEE STAND
3325 Severn Ave., Metairie 885-4068
4436 Veterans Memorial Blvd. (Clearview Mall), Metairie 779-5348

If you've never been to New Orleans, they love their coffee strong! Real strong. JDM from Mr. Lake's describes the coffee best with a traditional Cajun French rhyme:

Noir comme le Diable;
Fort comme la Mort;
Doux comme l'Amour;
Et chaud comme l'Enfer.

English Translation:

Black as the Devil;
Strong as Death;
Sweet as Love;
And hot as Hell.

Thanks to everyone at Mr. Lakes for sharing all of the great info! Here is a link to the thread.

The classic way to make a good cup of Coffee and Chicory, or Cafe Noir, is with an Old- Fashioned drip Coffee pot, or Biggin. The object is to get all of the flavor out of the beans and Chicory, and into the coffee. Here is how I make Cafe Noir.

Cafe Noir

Here is the ratio I use, I think it's pretty standard, if I'm wrong please say so in the comment section:

For every 1 Cup of water
1 Heaping Tablespoon of drip ground Coffee and Chicory
(Mr. Lake suggests adding a pinch of salt to the ground coffee)

Place the coffee in a drip style coffee pot, lined with a filter. Starting with cold water, bring the water just to a boil. Pour a small amount over the grounds, just enough to moisten them. Add about 1/2 cup of or so of water at a time, do not add more until the previous addition has completely dripped through. Continue until you've used the remaining water. Serve.
You can keep the coffee hot in a Carafe or in a Bain Marie on the stove.

Now that you have a nice cup or pot of Cafe Noir, you can either add milk or half & half, and or sugar, or you can make Cafe au Lait.

Cafe au Lait

Cafe au Lait is nothing more than equal parts of scalded milk (Milk brought just to a boil) and Cafe Noir, sugar optional. The classic presentation is two pots, one with coffee, one with milk, poured into the cup at the same time in one long stream.

Serve Cafe au Lait with the classic accompaniment Beignets.

Side note - Don't try to order a Cafe au Lait outside of New Orleans. Chuck Taggart's rant on Coffee house Cafe au Lait at The Gumbo Pages is right on the money.

Future coffee post....the show stopping Cafe Brulot.

Chicory

2005-05-26T10:05:00.000-04:00

New Orleans is a coffee town, and you can't talk about New Orleans Coffee without first discussing Chicory. Coffee and Chicory (Chik-uree) go hand in hand in New Orleans, so before I write my Coffee post, I will first post on Chicory.
Chicory describes a group of bitter greens in the sunflower family, the likes of which, those of us who love to cook are very familiar: Belgian Endive (Witloof), Curly Endive (or Frisee), Escarole, and Raddichio. The Chicory we're interested in here, the one used for extending coffee, Cichorium Intybus, is a perennial herb, which grows wild in parts of the country, and has flowers that are usually blue. It has a root resembling a white carrot, getting as large as 2" at the top and 14" long. Before Chicory root is used for coffee, it is sliced, kiln-dried, roasted with a little oil until dark, and ground to desired fineness. The addition of Chicory to Coffee makes it stonger, thicker, and slightly bitter. I think it adds an almost unsweetened Chocolate flavor and consistency.
I've read different versions of who first starting using Chicory to extend coffee, here is what I've heard. The first known use was in the 1600's, some say of Dutch origin (as am I), some say French, some say Chicory was first used to extend coffee for Napoleon's troops. As far as New Orleans and the United States is concerned, maybe it started during the Civil War due to Naval blockades, which blocked the import of coffee. Maybe the French brought it with them. Who knows? One thing I do know is that Chicory makes New Orleans Coffee distinctive from all other Coffees in the States, and possibly the world.
Certain grocery stores in my area sell Ground Roasted Chicory on its own for extending coffee, and French Market brand Coffee with Chicory, which is what Commander's Palace uses, is available just about anywhere. If you live in the Detroit area, Rafal Spice Company in Eastern Market sells a whole bean, New Orleans Style Coffee with Chicory that is very good.

Prime by Poppy Z. Brite

2005-05-25T16:01:00.000-04:00

I just finished the novel Prime by Poppy Z. Brite, which is the follow up to Liquor. I loved both books, she really captures what it is like to work in a restaurant, all of the pleasures, frustrations, and unpleasantries. These novels are a foodies dream, both set in New Orleans in a restarant where the main ingredient in every dish is laced with Liquor, which is also the restaurants name, run by Rickey and G-Man. The main ingredients in these novels are Food and New Orleans, two things I can't get enough of, obviously. Apparently she is working on a 3rd Rickey and G-Man novel, I'll be waiting. Make sure you read these on a full stomach, you'll be standing at the fridge after a couple of chapters.

Also, a new post at Cook's Journal, Homemade Flour Tortillas; I've been on a real Southwest and Mexican food kick lately!

Homemade Beignets

2005-05-20T17:31:00.000-04:00

Beignets
Originally uploaded by Danno1.

Here is a pic of the Homemade Beignets from last Tuesday. I think I'm going to have to make some more this weekend. Here is the recipe in case you missed it, they turned out absolutely perfect, as light as little powdered sugar covered pillows.

Also, here is a link to the Pic of my Char-Grilled Pizzas at Cook's Journal!

Shrimp Taco Recipe at Cook's Journal

2005-05-19T22:44:00.000-04:00

Here is a link to my Shrimp Taco recipe at Cook's Journal.
Sadie Mae said:

Do you have a recipe for Shrimp Taco's? If so please share...thanks S.A.

Here you are S.A.!

New Orleans Cuisine - Beignet Recipe

2005-05-16T11:32:00.001-04:00

I just made my wife and I a whole bunch of Beignets for breakfast, I am so full. If you haven't been to New Orleans you've probably never eaten a Beignet, but you've probably had something similar. If you are unfamiliar, Beignet (ben-YAY) is French for Fritter, in New Orleans they're square and topped with a firestorm of powdered sugar and usually served with a steaming cup of Cafe au Lait. Cafe au Lait is equal parts piping hot milk and good, strong Coffee with Chicory (New Orleans Coffee will be another post).
The big place in New Orleans for Beignets and Cafe au Lait is Cafe Du Monde on Decatur on the riverside of Jackson Square, which is legendary, and I guess you have to go once, which I did. The Beignets and Cafe au Lait are great, but I'm not into tourist traps; even when I'm a tourist. I prefer Cafe Beignet on Royal Street (they have a few other locations in the French Quarter), which is a little more low key.
Cafe du Monde also sells a Beignet batter mix that is widely available, I made mine from scratch. The recipe:

New Orleans Cuisine - Beignet Recipe

1 Envelope Active Dry Yeast
3/4 Cup Water (110 degrees F)
1/4 Cup Granulated Sugar
1/2 tsp Salt
1 Beaten Egg
1/2 Cup Evaporated Milk
3 1/2 - 3 3/4 Cups A.P. Flour
1/8 Cup Shortening
Vegetable Oil for Frying
Powdered Sugar in a shaker or sifter

Combine the Yeast, Water, and Sugar in the work bowl of a stand mixer fitted with a dough hook (You could also make this in a food processor, or the old fashioned way, by hand). Let this sit until frothy, about 5 minutes, then add the Salt, Egg, and Evaporated Milk. Mix on low speed, then add half of the flour until it starts to come together, then add the shortening. When the shortening is incorporated start adding the remaining flour, a little at a time until most of it is incorporated. At this time I always turn the dough onto a floured bench to finish by hand, just like when I make bread; it's a touch thing. Knead the dough adding just enough flour as necessary to make a non-sticky, smooth dough. Place the dough into a large oiled bowl, loosely cover and let rise (I made mine last night and let it rise overnight in the refrigerator).
After the dough has doubled in bulk, punch it down and turn it onto a floured surface and roll out into a rectangle that is about 1/2" thick. With a very sharp knife working at a diagonal to the rectangle, cut into 2" wide strips. Now cut into diamond shapes by making diagonal cuts in the opposite direction. Place the Beignets on a floured baking sheet to let rise about 40 minutes in a warm place (I place them in a barely warm oven).
When the Beignets have risen, heat 2-3 inches of vegetable oil in a large saucepan to 350-360 degrees. Place 2-3 Beignets into the hot oil at a time, being careful not to smash or deflate them. When they are golden brown, flip them over until golden brown on the other side (They go pretty quickly so start checking them right after they go into the oil). Remove to paper towel lined plates to drain. Serve hot topped with plenty of powdered sugar (because the dough doesn't contain much sugar, you will want a lot!). Best served with Cafe au Lait. Enjoy!

Makes about 2 dozen.

**NEW** For more on Beignets & Cafe au Lait check out the Coffee and Doughnuts Podcast at YatPundit New Orleans Food!

New Orleans Cuisine - Grillades and Grits

2005-05-13T09:25:00.000-04:00

This is a terrific, hearty meal that is generally eaten at breakfast or brunch in New Orleans, I like it for a Sunday evening meal. Grillades (pronounced GREE-yahds) are made with Round Steak, of Beef or Veal, although you could use pork. This dish like many other greats from New Orleans, comes from meager times, when a piece of meat needed to be stretched to feed a whole family. A Grillade is a square of meat cut from the Round Steak, or whichever piece of meat that you've chosen. I love to take an inexpensive, tough cut of meat, and turn it into something spectacular! Round Steak is a powerhouse of flavor, that with some time and tenderness will be tender and mouthwatering.
Grits have never really caught on with most Yankees, I don't understand this because a lot of folks go crazy over Polenta, which is basically a yellow version of Grits. I personally think it's all about the name; Polenta flows from the tongue, while the word Grits comes from your mouth like a shotgun blast! This dish will also go nicely with Boiled Rice, but please try it with the Grits, they take on the flavor of the sauce in a really nice, creamy way. I prefer the longer cooking Grits, sometimes called Old Fashioned, which are a little bit harder to find up north as opposed to the instant variety. If you're not crazy about just plain old Grits, get fancy and serve this alongside Caryn's Gorgonzola Grit Cakes from Delicious! Delicious!.

New Orleans Cuisine Recipe - Grillades & Grits

2 lbs Round Steak
2 teaspoons Kosher Salt
¼ teaspoon cayenne Pepper
½ Cup Flour seasoned
2 Tablespoons Creole Seasoning
3 Tablespoons Vegetable Oil
3 Tablespoons Unsalted Butter
2 Medium Onions, Julienned
1 Red Bell Pepper, Julienned
2 Ribs Celery, Julienned
3 Cloves Garlic, Chopped
2 Cups Beef Stock
3 Tbsp Homemade Worcestershire Sauce
2 Cups Tomatoes, Chopped
2 Fresh Bay Leaves
1 Tablespoons Red Wine Vinegar
Crystal Hot Sauce to taste
1 Tablespoon Corn Starch (whisked together with 1 Tablespoon Water)
1/4 cup Flat Leaf Parsley, chopped
1/2 cup Green Onions, thinly sliced on the bias
Salt & Pepper to taste
1 Recipe of Grits made according to the Package Instructions

Pound the Round Steak on both sides to about ½ inch thickness, then cut into 4 inch squares. Season the grillades with the salt & cayenne pepper. Combine the flour and Creole Seasoning, dip the Grillades one at a time into the seasoned flour and shake off any excess. In a cast iron dutch oven, heat the vegetable oil over medium heat until very hot, but not smoking. Brown the Grillades well on both sides without burning. Transfer the Grillades to a plate. Drain off the vegetable oil and melt the butter over medium heat. Add the Onions, Bell Pepper, Celery, and Garlic and, stirring frequently, cook until the vegetables are soft but not brown. Stir in the Beef Stock, Wprcestershire, Tomatoes, and Bay Leaves; bring the mixture to a boil. Reduce the heat to medium-low. Return the Grillades and the accumulated juice from the plate back to the pot. Submerge the Grillades in the sauce and simmer for about 1 ½ hours or until they're very tender. When the Grillades are tender remove them to a plate and bring the sauce to a boil. Add the corn starch mixture and whisk until the sauce is slightly thickened. Stir in the parsley, 1/4 cup of the green onions, red wine vinegar, hot sauce, and salt & pepper. Mound the Grits on 4 heated plates and divide the steaks on top of the Grits. Pour the sauce over the Grillades & Grits, top with the remaining Green Onions and serve immediately.

Serves 4

Tortilla Soup Recipe at Cook's Journal

2005-05-08T09:19:00.000-04:00

I posted the recipe for my Tortilla Soup, which I made yesterday, at my other Food Blog Cook's Journal. As I've said in the past, Cook's Journal is my outlet for all Non-New Orleans Cuisine recipes, I like to stay on topic here.

New Orleans Cuisine - Fried Shrimp Po' Boy Recipe

2005-05-04T22:32:00.000-04:00

Here is my recipe for a Fried Shrimp Po' Boy. Like I said in my previous post, I'm a purist when it comes to Po' Boys, which is why I am on a quest for a good New Orleans French Bread recipe or substitute. As I've said in the past, the bread is really the star of the show. I found a decent substitute on Sunday from a sub/sandwich shop near my house that sold me a loaf that they make in house. It wasn't exact, but somewhat similar. Here is my Po' Boy recipe:

New Orleans Cuisine - Fried Shrimp Po' Boy Recipe

1 10-12" long piece of New Orleans Style French Bread
4 Tbsp Mayonnaise
3 Tbsp Creole Mustard (Zatarain's makes a good widely available Creole Mustard. I'm actually working on a recipe for Homemade Creole Mustard.)
Pickle Slices
3/4 Cup Shredded Lettuce
Tomato Slices (Optional)
Fried Shrimp for Filling (Recipe below)

Slice the bread horizontally about 3/4 of the way through, leaving it hinged. Some people prefer to slice the bread all the way through. I hinge the bread for two reasons:

Every Po' Boy sandwich I've eaten in New Orleans was hinged.
I'm smarter than the sandwich. :) It's easier to eat! Granted, a Po' Boy should be messy, but I like to try to keep the filling in the loaf while I'm making a mess.

Spread the Mayonnaise on the inside of the bottom portion of the bread, spread the Creole Mustard on the inside of the Top portion. Layer you pickles and Tomatoes (if using) on the bottom portion of the French Loaf. Fill with the lettuce, then top with the Fried Shrimp. Serve with an ice-cold Beer (like Dixie, Abita Amber, or your personal favorite) and kettle style Potato chips (like Zapp's). Put some hot sauce on the table and enjoy.

Makes 1 Sandwich

Fried Shrimp for a Po' Boy

2 1/2 Cups Vegetable Oil for Frying
1/2 Cup A.P. Flour
1/4 Cup Corn Flour (Masa Harina)
1/4 Cup Corn Meal
2 Tbsp Creole Seasoning, in all
1 Egg
2 Tbsp Water
1 Cup Peeled & Deveined Medium Shrimp (I use Louisiana Shrimp)

Heat the oil to 360 degrees in a 2 qt. saucepan.
Season the flour with 1 Tbsp Creole Seasoning in a bowl.
In another bowl, Mix the egg well with 2 Tbsp of water.
In another bowl, Mix the Corn flour and Corn Meal and the remaining 1 Tbsp Creole Seasoning.

Dredge the shrimp in the seasoned flour, then the egg wash, then the corn product mixture. Fry in batches in the 360 degree oil until just golden brown. Do not overcrowd the pan, and let the oil come back to temperature before frying another batch.

New Orleans Cuisine - The Po' Boy

2005-05-01T19:11:00.000-04:00

My whole house smells of fried seafood and I don't care. I just made a Fried Shrimp Po' Boy that totally scratched an itch! I'm not going to go crazy and say it was as good as one from New Orleans because I have that damned bread issue, but it was pretty damned close! The shrimp were expertly cooked if I do say so, but that damned bread! But hey, I improvise, that's what cooks are good at, I even improvised on the chips, being that we don't have Zapp's here. Folks in New Orleans have probably never made a Po' Boy in their lives, I wouldn't either if I lived their, they're everywhere!
Usually when I get to New Orleans, I mean, as soon as my plane lands, I'm clammering to get into the city for something to eat, usually a Muffuletta or Po' Boy to start, or maybe a dozen oysters from Felix's; something I can get into my face, quick. Hey Cabbie, I'm starving. Can you use the shoulder? My trips to New Orleans are eating trips, I mean like nine meals a day, with stops at Felix's or Desire for some Oysters in between. I like Felix's because you can just stand at the bar shoot the shit with the shucker's, eat your oysters and head back out. Last time I was down, the first meal was a Po' Boy from Johnny's, Fried Shrimp; it was busy so I got my order and sat in the street like a common Hobo with a big grin on my face, chomping away and sipping a go-cup of Abita Amber! It felt like home.
Now when it comes to Po' Boys, I'm a purist. There are a few restaurant that could make a half-way decent Po' Boy here, but they F@$k with it too much. One place uses Cole Slaw, another puts cocktail sauce on it!!?? Come on man, don't get fancy on me! No Remoulade sauce, no Chipotle mayonnaise, just a dressed Po' Boy, you're killing me! I bet if someone opened a straight up Po' Boy shop here in Michigan, if the location was right, they would clean up! The restaurants that serve them here try to make it Gourmet, I just want to grab 'em and shake 'em! It's called a Po' Boy, knock it off already! Mayonnaise, Creole Mustard, Shredded Lettuce, Pickles, sometimes Tomato, Filling, hot sauce on the table.

The recipe later.

Shrimp and Chicken Jambalaya Recipe

2005-05-01T09:29:00.000-04:00

Hey, If I can't be at Jazzfest, I may as well eat like I'm at Jazzfest! I'm working the food tent, you can go see my friend M.A. Sample at The Wreckroom for some great New Orleans music, he's missing Jazzfest as well.
I make my Jambalaya partly on the stove, then finish it in the oven. Since I'm using Chicken and Shrimp I want my stock to have those flavors, real simple. I heat up the right amount of Chicken Stock and add some raw Shrimp shells to it and simmer for about 15-20 minutes! It gives it a quick little infusion. I do the same thing when making a Cassoulet, except with Lamb bones, if I'm using Lamb. The Jambalaya Recipe:

New Orleans Cuisine Recipe - Shrimp and Chicken Jambalaya

Seasoning Mix (1/4 tsp Cayenne, 3/4 tsp White Pepper, 1 tsp Kosher Salt, 1/4 tsp Thyme, 1/2 tsp Rubbed Sage, 1/4 tsp Dried Basil, 1/2 tsp Black Pepper)

1 Tbsp Unsalted Butter
1/2 Cup Diced Andouille
1/2 Cup Diced Onion
1/2 Cup Diced Bell Pepper
1/2 Cup Diced Celery
1/2 Cup Diced Fresh Tomatoes
1/2 Cup Tomato Sauce
3/4 Cup Enriched Long Grain Rice
1 1/4 Cup Chicken Stock with a Shrimp shell infusion (see above)
1 Tbsp Homemade Worcestershire Sauce
2 Tbsp Minced Fresh Garlic
1/2 Cup Diced Chicken (Cooked or raw)
1 1/2 Cup Medium Shrimp (I use Louisiana)
1 Tbsp Finely Chopped Italian Parsley
3 Tbsp Finely Sliced Green Onions

Preheat the oven to 350 degrees F.
Mix together the Holy Trinity (Onion, Celery, Bell Pepper).
In a Cast Iron Dutch Oven, melt the butter over medium heat, add the Andouille and cook until it just starts to brown. Add 1/2 of the Holy Trinity, cook until the vegetables are tender (nothing smells better than rendering Andouille with the Holy Trinity). Add the diced Tomatoes and cook for 1 minute. Add the Tomato Sauce and cook for another minute. Add the Rice and cook for 2 minutes, stirring constantly. Add the Stock, the remaining Holy Trinity, Seasoning Mix, Worcestershire, and the Garlic. Taste the broth for seasoning, particularly salt. Add the Chicken, stir well and put the pot in the preheated oven. Bake uncovered for 25 minutes. After the twenty-five minutes stir in the raw Shrimp, Parsley, and Green Onions, place back in the oven for an additional 10 minutes, or until the Shrimp are cooked through. Serve with French Bread and your favorite Beer.

My other Jambalaya posts:

Chicken and Andouille Jambalaya Recipe
Okra Jambalaya Recipe

New Orleans Cuisine - Brabant Potatoes Recipe

2005-04-30T08:21:00.000-04:00

This is a simple side dish popular in New Orleans Cuisine. It's very quick and easy to make, and it will accompany just about any entree. The Recipe:

Brabant Potatoes Recipe

2 1/2 Cups Vegetable Oil
2 Large Idaho Potatoes
1/2 Stick Unsalted Butter, cut in pieces
1 Tbsp Extra Virgin Olive Oil
2 Cloves Garlic, Finely Minced
Kosher Salt and Freshly Ground Black Pepper to taste
2 tsp Italian Parsley, Finely Minced

Scrub the Potatoes and cut into 1/2" dice (you can peel these if you prefer). Soak these in cold water for about 15-20 minutes. Drain the potatoes and wash under cold water, the object is to remove some of the starch. Drain and pat dry with paper towels, you want them very dry.
Heat the Oil to 360-375 degrees in a 2 qt saucepan. Deep fry the potatoes until golden brown, in batches, you don't want to overcrowd the pan (see note). Drain on dry paper towels.
In a saute pan heat the Olive Oil over medium low heat and saute the garlic until fragrant, add the parsley and the butter, incorporating it in by constantly shaking the pan back and forth. Season the sauce with salt and pepper and pour over the potatoes, serve immediately.

Serves 2-3

**Note**
Overcrowding the pan when deep-frying does two things:
1. Keeps the oil from surrounding the potatoes
2. Lowers the temperature of the oil too quickly, which will result in soggy and greasy food, as opposed to crisp. When your temperature is too low, the food absorbs the oil in like a sponge.

New Orleans Cuisine - Shrimp Victoria

2005-04-28T15:32:00.000-04:00

Yesterday I made the Brennan's classic Shrimp Victoria. The two key ingredients in this recipe, besides good quality Shrimp, are Fresh Basil, and Sour Cream which adds a nice tang to the dish. This is great to serve over Rice or Pasta. Here is my version:

New Orleans Cuisine Recipe - Shrimp Victoria

1 lb Peeled and Deveined Shrimp (I use Wild-Caught Louisiana)
1/4 stick Unsalted Butter
1/8 Cup Thinly sliced Green Onions
1/8 Cup Finely Chopped Fresh Basil
1/4 Cup White Mushrooms Thinly Sliced
2 oz Dry White Wine
2 oz Heavy Cream
1/2 tsp Kosher Salt or to taste
Pinch of White Pepper
Pinch of Cayenne
1 tsp Homemade Worcestershire Sauce
1 Tbsp White Roux (Equal parts Unsalted Butter and Flour, cooked together for 1-2 minutes)
2 oz Sour Cream

Melt the butter in a saute pan, add the Green Onions, Mushrooms, Basil, and Shrimp. Saute until the shrimp just start to turn pink. Add the white wine and cook for about 2 minutes. Add the Heavy Cream, Worcestershire and seasonings. Add the Roux, cook for 1-2 minutes more. Remove from the heat and stir in the sour cream, adjust the seasonings if necessary, serve immediately. Brennan's serves this over parsley rice, it goes well over pasta also.

Serves 2

Mr. Lake's Nonpompous New Orleans Food Forum

2005-04-27T13:17:00.000-04:00

If you love love New Orleans Cuisine, check out Mr. Lake's Nonpompous New Orleans Food Forum! It's a great, very frequently updated forum about New Orleans Cuisine that is a lot of fun. As the site says:

Forums for all those who enjoy sharing information about New Orleans, food, drink, and history.

Enough said, I'm there. Check it out!

New Orleans Cuisine's Red Beans & Rice Recipe

2005-04-26T09:35:00.000-04:00

I had yet another enjoyable time cooking, and eating Red Beans and Rice yesterday! I put my Beans on the stove and went out to mow the lawn, when I came back in, the aroma was so intense I felt I was walkin through the streets of New Orleans. The smoky Andouille steals the show, simmering and bubblin' away with Holy Trinity, Garlic, and the Beans; swellin' and puffin' and almost do. Jelly Roll Morton was lazily tinkling the Piano and wailing in the background:

Don't choo leave me here,
Don't choo Leeeave Me Heeere,
If you juss muss go, sweet babe
Leave a diiiime fo beeer

Talk about sensory overload, My Oh My! The smells of fresh cut grass and Red Beans, all with Jelly Roll as a backdrop. One of those nice little moments.

As I've said before, I make Red Beans and Rice just a little different everytime. This is the one I made yesterday. I always try to use some kind of bone marrow, the beans just seem to come out so much creamier, yesterday I used Pork Necks. You could use Ham Hocks, Smoked Turkey leg, Ham Bone, it really doesn't matter too much, as long as there is some marrow in the pot. The Recipe:

New Orleans Cuisine's Red Beans & Rice Recipe (Number One)

1 Tbsp Unsalted Butter
2 Tbsp Creole Seasoning
1 Cup Onion, chopped
1/2 Cup Bell Pepper, chopped
1/4 Cup Celery, Chopped
1 Cup Andouille, Cubed
1/2 lb. Small Red Kidney Beans (soaked overnight or for at least a few hours)
1 Tbsp Fresh Garlic, Minced
3 1/2 Cups Chicken Stock (You could certainly use water)
A few Pork Neck Bones (be careful of any small bones that could fall off and get lost in the pot)
3 Fresh Bay Leaves
1 tsp Red Wine Vinegar (When I don't use Pickle Meat, I add a little vinegar because I like the flavor it gives)
1/2 Cup Tomato Sauce (I learned this from Louis Armstrong's Recipe)
1 Tbsp Italian Parsley, Finely Chopped
1/4 Cup Green Onions, thinly sliced on the bias
1/2 Recipe Creole Boiled Rice

Mix together the Holy Trinity (Onions, Celery, Bell Pepper). Drain the beans.
Melt the butter over medium heat.
Add 1/2 of the Holy Trinity, 1 Tbsp of the Creole Seasoning, and the Andouille, turn the heat to medium high. Cook this for about 7-10 minutes, stirring occasionally until the vegetables start to get some color.
Add the beans and cook stirring occasionally for about 5 minutes.
Add the Chicken Stock or Water, Garlic, Pork Necks, Bay Leaves, the remaining Trinity and Creole Seasoning. Bring this to a boil, then reduce the heat to a simmer. Let this simmer for 2- 2 1/2 Hours. The first hour is low maintenance; an occasional stir and making sure the beans are covered with liquid. The second hour, you want to check back a little more often, the beans will really start to absorb some liquid and you don't want them to stick.
After the beans have cooked for two hours, add the Tomato Sauce, the Parsley and 1/2 of the Green Onions. Make your Rice. Cook the beans for another half hour.
To Serve:
Remove the Pork Necks (get as much meat off of these as possible, and add it to the pot; it's wonderful), and Bay Leaves. Mound a half cup of Rice each, onto two serving plates, Cover with a generous helping of the Red Beans, Garnish with the remaining Green Onions. Make sure their is a bottle of hot sauce on the table. Perfect compliments to this meal are a simple vinaigrette salad, Good Quality French Bread, and your favorite Ice Cold Beer.

Serves 2-3

More posts on Red Beans & Rice:

Red Beans and Rice and Comfort Foods
Red Beans and Rice Recipe links
Red Beans and Rice

Red Beans and Rice and Comfort Foods

2005-04-25T08:44:00.000-04:00

It's Monday, and I'm doing laundry today... that's the best excuse I can come up with to make a pot of Red Beans! I always get excited when I'm thinking of making Red Beans, all of the cookbooks start flying off of the shelves, even though I don't follow a recipe. Music is always playing, something slow and low to give the beans something to bubble to. I feel good when I'm making Red Beans. It's my favorite dish to make, I probably enjoy cooking them more than eating them, and that's saying something. This is comfort food, right? I have a few comfort foods, this is one of them. We all have one or more, a dish that makes you happy, or even a little sad; maybe the person it reminds you of is gone, or maybe the nostalgia is a little too strong. Somehow, even if it's bittersweet, it still makes you feel good.

I will post today's Red Beans and Rice Recipe later.

Here are some previous posts on Red Beans and Rice:

Red Beans and Rice Recipe Links
Red Beans and Rice

A Great Post at The Wreckroom

2005-04-24T10:16:00.000-04:00

Check out this great post! I met Sleepbomb through blogville and I have frequented his site The Wreckroom ever since, little did I know his father was Freddie Assunto of The Dukes of Dixieland, who passed away in 1966. I have some recordings of them with Louis Armstrong, his father was a fantastic Trombonist and showman! Anyway, read the story, this post is part of what makes the internet great, I love to hear people's stories.

New Orleans Cuisine's Louisiana-Shrimp Etouffee

2005-04-23T08:17:00.000-04:00

I made Shrimp Etouffee yesterday with Emeril Lagasse's new line of Wild Caught Louisiana Shrimp. I'm not really a big fan of Emeril's packaged sauces and what-not, but this one is just Louisiana Shrimp wearing his mug on the package. The shrimp are great! Flavorful, tender, great! I figured what better dish to give the Shrimp a test run than the New Orleans Cuisine classic, Etouffee. Be forewarned, this dish is not for the health concious; as a matter of fact, you may want to keep a defibrillator in the dining room. There's butter and plenty of it!
I always buy shell on shrimp, why? For the same reason I buy bone in cuts of meat. Stock. The amount of shrimp you're using for this recipe will produce just enough Shrimp Stock, plus a little extra (recipe below). Shrimp stock only needs to cook for about 45 minutes to 1 hour.

Shrimp Stock

The Shells and tails from 1 lb. of Shrimp
1/2 Cup chopped Onion
1/4 Cup chopped Celery
1/4 Cup chopped Carrot
2 Garlic Cloves
2 Fresh Bay Leaves
1 tsp. Black Peppercorns

Add all ingredients to a 2 qt. saucepan. Cover this with cold water, it should be about 2 - 2 1/2 Cups. You'll need 1 1/2 Cups for the Etouffee. Bring almost to a boil, reduce the heat to a low simmer. Simmer for about 45 minutes to an hour. Strain.

Some of the techniques that I use in this recipe, I picked up from Paul Prudhomme's books. I've mentioned before that I am a big fan of his cooking, if I keep making recipes like this one, I'll be a REALLY big fan of his cooking! The best Etouffee I've ever eaten was from K-Paul's. During Carnival they open their window and serve a number of different dishes, street food style! The Etouffee recipe:

New Orleans Cuisine's Louisiana Shrimp Etouffee Recipe

2 Tbsp plus 1 tsp Creole Seasoning
4 Tbsp Vegetable Oil
3/8 Cup A.P. Flour
1/4 Cup Onion, Finely Chopped
1/4 Cup Celery, Finely Chopped
1/4 Cup Bell Pepper, Finely Chopped
2 Tbsp Minced Garlic
1 1/2 Cups Shrimp Stock
2 tsp Homemade Worcestershire Sauce
1 tsp Hot Sauce (I like Crystal or Louisiana Gold)
1 Stick Unsalted Butter
1/2 Cup Green Onions, thinly sliced
1 lb Good Quality Shrimp, Peeled and Deveined, Save shells for the stock (I use Wild-Caught Louisiana Shrimp)
Salt & Freshly Ground Black Pepper to taste
1 Recipe Creole Boiled Rice

While your stock is simmering heat the oil over medium heat. Add the flour and stir to make a red-brown Roux 7-10 minutes. Remove the pan from the heat and stir in 1 Tablespoon of the seasoning, the Holy Trinity (Onions, Celery, Bell Pepper), and the Garlic. Set aside. (Up to This step can be done in advance.)

When the stock is finished and strained, bring 1 cup of it to a boil. Whisk the Roux and vegetable mixture in and reduce the heat to a simmer. Add 1 Tablespoon of the seasoning, Worcestershire, and the Hot Sauce. Simmer for 5 minutes.

Have your Creole Boiled Rice ready and your serving dishes warmed before starting the next step.

In a large Cast-Iron frying pan, melt 1/2 stick of the butter over medium heat. Add the Green Onions, Shrimp, and remaining 1 tsp Creole Seasoning. Saute until the Shrimp just start to turn pink. Add 1/2 Cup more of the Shrimp Stock and the remaining 1/2 stick butter; cook until the butter is melted and incorporated into the sauce, 3-5 minutes, constantly shaking the pan back-and-forth (versus stirring). If you sauce starts to separate, add a splash of stock and continue shaking the pan.

Mound 1/2 cup of Creole Boiled Rice on each serving plate (2), Divide the Etouffee onto the two plates. Serve immediately.

Serves 2

A 1975 Article about Brennan's by Patricia B. Mitchell

2005-04-21T08:59:00.000-04:00

I found this article about Brennan's circa 1975 that I thought I would pass along, which is an interview with the General Manager at the time David Wilson. When asked what the two most popular lunch dishes are at Brennan's, he replies Shrimp Victoria and Shrimp Creole Agnew, as in Spiro. I love the old pictures, most of all the truck parked in front of the restaurant loaded with bags, all stuffed with New Orleans French Loaves. Brennan's isn't quite as busy as it once was, but it's still a great Old Guard Creole Restaurant. If you've never been to Brennan's, it's great to go at least once, if just to dine at such a landmark of New Orleans Cuisine. If the choice is between Brennan's and say Commander's Palace however; that is a different story.

Also check out the rest of her Food History Food Notes section, which features food history topics and articles similar to the one about Brennan's, also Galatoire's, Antoine's, and Marti's. That is just the Louisiana section, many other states are featured. This is a great site!

Wild-Caught Louisiana Shrimp Hitting The Stores

2005-04-20T13:16:00.000-04:00

I was at the grocery store a little while ago, and I noticed that Emeril Lagasse is now selling Wild-Caught Louisiana Fresh Frozen Shrimp. Damn that's good to see! The Fisherman are finally getting a little help due to new Mandatory Country of Origin labeling, which will definately increase distribution of American Shrimp. Tony Chachere's is also onboard with a new line, among others mentioned in this article. Few people know how hard of a time the Louisiana fisherman are having these days, mostly due to the continuing loss of Louisiana wetlands, here is an article about it if you're interested. There is also a great book that I'm reading right now on the subject called, Bayou Farewell - The Rich Life and Tragic Death of Louisiana's Cajun Coast by Mike Tidwell. Essentially what is happening, is the land is sinking, mostly due to the leveed Mississippi. The Mississippi doesn't flood the wetlands anymore, due to the levees, therefore land is no longer created; it just diminishes. It's really a major, man-made problem that has effected the fisherman most of all, due to the mess it has created in the ecosystem. It made me feel good to see Louisiana Shrimp in mass quantities at my grocery store, it's a step in the right direction. Not to mention, the Shrimp is of better quality than the mostly farm-raised varieties from over seas. Few of us, before now, really had an idea where the shrimp we were buying was coming from. Now that I know that it's Louisiana or just American Wild-Caught, that is what I will buy. Also check out the Louisiana Seafood website.

Pickle Meat or Pickled Pork

2005-04-19T14:15:00.000-04:00

Before the days of refrigeration and commercial curing plants, Pickle Meat or Pickled Pork was a staple in the Creole Kitchen. From what I understand, it's still fairly easy to find in New Orleans. Some people will not make Red Beans and Rice without it, and I have to say, the best pot of Red Beans that I've made, was made with Pickled Pork. The meat is so tender from the brine, that it just breaks down in the pot, leaving behind all of that wonderful flavor. It's a cinch to make, now that we don't have to do 25 lb. batches. Long ago the pork from a very recently butchered hog would be cured in large batches, and kept in barrels. Here is what The Picayune's Creole Cookbook of 1901 had to say on the subject, along with the process:

Pork should be pickled about twenty hours after killing. It is pickled always in sufficient quantity to last for some time, for if proper care is taken, it will keep one year after pickling; but it may also be pickled in small quantities of three or four pounds at a time, reducing other ingredients in the recipe according to quantity of pork used. To twenty-five pounds of Pork allow one ounce of saltpetre. Pulverize thoroughly and mix with a sufficient quantity of salt to thoroughly salt the pork. Cut the Pork into pieces of about two pounds, and slash each piece through the skin, and then rub thoroughly with the salt and saltpetre mixture till the meat is thoroughly penetrated through and through. Mash the cloves very fine and grind the allspice; chop the onions. Take a small barrel and place at the bottom a layer of salt, then a layer of coarsely chopped onions, and sprinkle over this a layer of the spices and minced bay leaves. Place on this a layer of Pork; pack tightly; then place above this a layer of salt and seasonings, and continue with alternate layers of Pork and seasonings until the Pork is used up. Conclude with a layer of the minced herbs and spices and have a layer of salt on top. Cover the preparation with a board on which a heavy weight must be placed to press down the meat. It will be ready for use in ten or twelve days.

Here is a more modern version, which is more of a brine than the version in the old text. I love the slight acidic flavor that it lends to a pot of Red Beans.

Pickled Pork or Pickle Meat Recipe

2 lbs. Very Fresh Pork Cut into 2 inch cubes (I use Pork Shoulder or Boston Butt)
1 Qt. White Vinegar
1/2 Cup Mustard Seed
6 Each Whole Cloves
6 Each Whole Allspice
1/2 tsp Crushed Red Pepper
3 Fresh Bay Leaves
6 Whole Garlic Cloves
1/2 of a Medium Onion, Coarsely Chopped
1 Tbsp Kosher Salt
1 Tbsp Black Peppercorns
1 pinch Pink Meat Cure or Prague Powder

Add all the ingredients except the Pork to a 2 qt Saucepan. Bring to a boil. Boil for 3-4 minutes, then place it into a container to cool in the refrigerator. When the mixture is completely cold, add the pork. Make sure the pork is completely covered; stir to make remove any air bubbles. Cover and place in the refrigerator for 4 days before using.

Creole Onion Soup

2005-04-18T22:30:00.000-04:00

This is a New Orleans Cuisine recipe I made tonight to use up some of my Beef Stock that wouldn't fit in the freezer. Creole Onion Soup is very similar to French Onion Soup, except it is creamed at the end. I also don't put a ton of cheese on this soup, instead I float a few Garlic Toasts which are topped with grated Gruyere and Chives, see below. You could certainly pile on the cheese a la French Onion if you prefer. The Recipe:

Creole Onion Soup Recipe

3 oz Unsalted Butter ( 3/4 stick)
4 Large Spanish Onions, Thinly Sliced into 1 - 2" Pieces
2 tsp Granulated Sugar
1 Tbsp Minced Fresh Garlic
3 Tbsp Flour
2 oz. Dry Red Wine
3 Cups Beef Stock
2 Tbsp Homemade Worcestershire Sauce
3 Sprigs Fresh Thyme
2 Fresh Bay Leaves
Pinch Cayenne
Pinch White Pepper
4 oz Heavy Cream
Kosher Salt and Black Pepper To Taste

Melt the butter over Medium Heat in a Heavy Bottomed Dutch Oven. Add the Onions and Sugar, raise the heat to high until the onions are transparent, stirring often, about 3-5 minutes. Lower the heat to medium and cook the onions, stirring occasionally, for about 15 minutes or until the onions are nicely caramelized. Add the Garlic and cook for 2 minutes. Add the flour stirring constantly until well incorporated, about 2 minutes. Whisk in the Wine and Beef stock, bring to a boil. Reduce the heat to a simmer, add the Fresh Thyme, Bay leaves, Worcestershire Sauce, Cayenne, White Pepper, some Salt (not too much yet) and Black Pepper. Simmer this for about 1 1/2 hours. Turn the heat to low and whisk in the Heavy Cream, adjust the seasonings.

This is a small recipe, about 2- 3 servings.

Garlic Cheese Toasts

Preheat the Broiler.
Slice a baguette on the bias into as many pieces as you need, about 1/2" thick. Broil these on both sides until Golden Brown. Rub the toasts on both sides with a smashed garlic clove. Top with grated Gruyere Cheese and Freshly Ground Black Pepper, place back under the broiler until the cheese melts, about 1 Minute. Top with thinly sliced Chives.

Float 2 of these on top of each serving of Creole Onion Soup.

Cheese Straws

2005-04-15T16:30:00.000-04:00

I haven't posted for a few days, due to some computer problems. I would like to personally thank Bill Gates and his fine staff for their wonderful products. If you haven't picked up on it, I'm laying the sarcasm on with a Spackle knife. Can someone in food blog land bake another pie to throw in his face? Okay, I'm through ranting, and I've fixed my computer. Back to food.

I was talking the other day with Cookie Jill about Cheese Straws, and how they're extremely popular down south, and not-so-much, north of the Mason-Dixon line. I don't know why. I know they're good, no one else seems to get it up here! What do they know? You can't even get a beer to-go up here! If you've ever read Liquor by Poppy Z. Brite, which is about two New Orleans cooks, cheese straws are what Rickey makes when he's stressing out. The recipe I use to make these is based on the one from the Commander's Palace's cookbook, Commander's Kitchen.

Cheese Straws

1 1/4 Cups Good Quality Cheddar Cheese
3/4 Cups A.P. Flour
1/2 Stick Room Temperature Unsalted Butter, Cut into 1/2 inch dice
1 Large Egg Yolks, Beaten
1/2 tsp. Cayenne (I make these pretty spicy)
Salt & Pepper to taste

Preheat the oven to 400 degrees F.
Mix together the flour and cheese with your hands. Work the butter in with your hands. Add the egg yolk and seasonings and work in with your hands. Knead the dough for a few minutes until it is a nice shiny ball. Roll this out to a 1/3 inch thickness. Cut into 2 inch strips and place on an ungreased cookie sheet. Bake for about 15-20 minutes or until golden orange. Let cool.
Makes about 5 dozen. These can be stored in an airtight container.

Here is Cookie Jill's Version!

Marchand de Vin Sauce

2005-04-13T11:53:00.000-04:00

After creating a beautiful Beef Stock the other day, I decided to post on one of my favorite New Orleans Cuisine, classic sauces: Marchand de Vin. You will find this sauce in all of the old guard restaurants: Anotoine's, Galatoire's, Brennan's, Arnaud's. This sauce is perfect for a steak, and even better on the decadent Breakfast dish, Eggs Hussarde. Eggs Hussarde is, bottom to top: Holland rusk, Marchand de Vin, Canadian Bacon, Poached Egg, Hollandaise. Served with baked Tomato halves. The recipe:

Marchand de Vin Sauce Recipe

3 Tbsp Unsalted Butter
1/2 Cup Finely Minced Ham
1/2 Cup Finely chopped Green Onions
1/2 Cup Finely Chopped Mushrooms
2 Tbsp. Minced Garlic
2 Tbsp Flour
1 1/2 Cups Beef Stock
3/4 Cup Red Wine
Salt and Freshly Ground Black Pepper to taste.
Dash of Cayenne

Melt the butter in a heavy saucepan and saute the Ham, Onions, Mushrooms, and Garlic over medium heat until the whites of the onions are translucent. Add the flour and cook, stirring often, for about 5-7 minutes. Add the Beef Stock and Red Wine, Bring to a boil. Add seasonings. Let simmer for about 40 minutes. The sauce should coast the back of a spoon.

*Note* You may or may not need salt in this recipe due to the ham.
**Variation** The flour can be omitted if desired, just reduce the sauce to the correct consistency.

Casual Dining in New Orleans

2005-04-12T14:41:00.000-04:00

This is the kind of restaurant guide that I like, from the Washington Post, although biting the heads off of crawfish (see Franky & Johnny's), may not be the best advice, unless of course your lunch date knows the Heimlich. New Orleans Cuisine Neighborhood favorites! Unfortunately, after the tourists like myself, scour the net for Neighborhood favorites, they become tourist traps after a number of years. Hey, C'est la Vie! It happens. Me personally, I don't care if I have to wait for a "Fantastic" meal. I've waited in Hawaii, New York, New Orleans and elsewhere for "Fantastic Meals", ultimately disappointed. My wife and I went to A Pacific Cafe on Kauai after being told to do so by practically everyone on the island. After a long wait for a table, I ordered rare Ahi Tuna with Soba noodle wrapped shrimp. Sounds good right! I received a lukewarm plate of food with the Tuna so well-done, as my mentor Chef used to say, "It would have only been suitable for Miracle Whip and a bag of Wonderbread!" A $40 plate of Disappointment. I also waited in Hanalei the next day for Tropical Taco. A $7 plate of pure casual heaven. Worth the wait. If waiting is part of the cost for truly great food, I'm willing to pay! I expect to wait for great food, or just really good casual, diner food. I found this article at Appetites.

Beef Stock Recipe

2005-04-11T10:12:00.000-04:00

This is how I made my beef stock yesterday. I make stock not so much by recipe, as by ratio. When making stocks in a restaurant, you're not measuring out water. You start with a certain poundage of bones, a ratio of mire poix to the bones, and you build on that. It's still a recipe, in a manner of speaking, but it's a little different. It still comes out the same everytime, but you're not filling measuring cups of water, there is no time for that in a restaurant kitchen. Here is how I make Beef Stock at home, using the restaurant procedure. I used 8 lbs of Beef and 2 lbs of Veal bones. If you can find all Veal Bones, it's better. Veal bones make a more subtle stock.

Beef Stock Recipe

8 lbs Beef Bones
2 lbs Veal Bones
About 1 1/2 Cups Tomato Paste

Preheat the oven to 425 degrees.
Place the bones on roasting pans in a single layer, I used two pans. Roast the bones in the oven for 1 hour, turning them over occasionally. Roast until nicely browned, black is bad. Smear the Tomato Paste onto the bones and put back in the oven for an additional 30 minutes, or until the paste starts to brown.
Transfer the bones to a large stockpot using tongs. Cover the bones by 2 inches with COLD water. Bring up almost to a boil. Skim any impurities and scum off of the surface with a fine mesh skimmer. When the stock just barely starts to boil, immediately turn the heat down. You want the stock at what we call a Lazy Simmer. A slow bubble here and there. Once you've achieved this, you can pretty much leave the stock alone, checking periodically to make sure you're maintaining your lazy simmer, or to add a little more cold water to keep the bones covered. You always want to keep the solids covered with liquid. Skim periodically. Simmer for about 4-5 hours.
In the mean time, add the following (except the Sachet bag) to your pans:

4 Medium Onions, Quartered, skins and all (washed)
5 Carrots, Washed and cut into 2 inch Chunks
5 Stalks Celery, Washed and cut into 2 inch Chunks

Sachet d'Epices (wrapped in a cheesecloth bundle and tied):
3 Fresh Bay leaves
4-5 Sprigs Fresh Thyme or 2 tsp dried
4-5 Parsley Stems
3-4 Garlic Cloves Crushed

Coat the mirepoix with the fat and Roast in the oven for about 1 hour or until the Onions are Caramalized. Put the roasted vegetables into a bowl and set aside. Deglaze the pans over a burner, with about 1-2 cups of cold water in each, scraping away the brown particles with a whisk. Do not skip this step. There is HUGE flavor hiding in these seemingly dirty pans! Add the liquid to the simmering stock.
When the stock has simmered for about 4-5 hours, add the Mirepoix and Sachet to the pot. Simmer for 1-2 hours more.
Strain through a fine mesh strainer lined with cheesecloth. A conical strainer is best if you have one. I ladle the stock into the strainer. The object is to avoid stirring or Disturbing the stock too much, making it cloudy. Also, Do not press on the bones or other ingredients to release more liquid. Discard the solids.
At this point, if you want to concentrate the flavor, you can put the strained stock on the stove at a brisk simmer and let it reduce to your liking. Otherwise, cool the stock down as quickly as possible. Submerging the container in a sink filled with ice water works best, stirring occasionally. You do not want to put hot stock into the fridge.
The next day, take the stock out of the fridge and skim the solidified fat from the top. You can now freeze the stock in small, convenient batches. Julia Child always suggested freezing some stock into ice cube trays, which gives you small portions to spruce-up sauces.

Tomorrow I'll post a recipe made with my Beef Stock, maybe Creole Onion Soup, I haven't decided yet.

Making Beef Stock

2005-04-11T08:18:00.000-04:00

I made a large batch of beef stock yesterday. As I've mentioned before, my freezer is comparable to the catacombs, filled with bones from all types of animals: Beef, Veal, Chicken, Pork, Lamb, Turkey. I usually buy the bone in cuts of meat, just so I will have the bones for stock. I'm also fortunate enough to have a grocery store nearby, which always carrys a few packages of beef bones, or turkey wings. Everytime I'm there, I grab what they have and put them in the freezer. When I can't fit another turkey neck into the catacombs, I make stock. I usually do beef and poultry in the same day, but I haven't collected enough chicken and turkey bones.
Most home cooks are intimidated by making stocks. Making a good stock is a cakewalk, as long as you follow a few simple rules:

Always start with cold water
Never boil
Never stir
Cook your stock slow & low, no shortcuts

A well made stock has no store bought equivalent. There are many dishes within New Orleans Cuisine that require a good beef stock: Turtle Soup, Marchand de Vin Sauce, Demi Glace, Sauce Robert, Creole Onion Soup, Espagnole Sauce, and many more. You have to do some planning however, before you make your stock. About a week before the day, I start saving trimmings from onions, celery, and carrots. Also put your bones into the refrigerator from the freezer, about 3-4 days before you plan on making the stock. Make stock on a day when you plan on staying around the house, maybe laundry day. There isn't a lot of work involved, just a lot of time.

My Beef Stock Recipe

Leidenheimer Baking Company

2005-04-09T15:37:00.000-04:00

After posting about New Orleans French Bread, I was just checking out the Leidenheimer Baking Co. website. Apparently they have National distrubution, shipping throughout the country, but they primarily produce for New Orleans and the Gulf South area. Check out the cool Po-Boy Screensaver! They also have Recipes, Articles, and a History of the company, which has been around since 1896.

New Orleans French Bread

2005-04-09T15:09:00.000-04:00

The Po-Boy is the staple sandwich of New Orleans Cuisine, along with The Muffuletta . There are a virtual ton of recipes on the net and in cookbooks for Po-Boy's, with every type of filling imaginable. That's great! However, there is one small problem. Unless you live in the Crescent City, you really can't find the Main ingredient: The Bread. Actually, this is a BIG problem. I've made a lot of Po-Boys here in Michigan, with a lot of different French Loaves from all over. The sandwiches have all been pretty good, but I always kinda' crinkle my nose thinking, This Bread is just not right. The French Bread or Long Bread in New Orleans, along with the Round Italian Muffuletta loaves, come from a number of different bakeries: Leidenheimer's (which is the biggest, on Simon Bolivar, Central City), Angelo Gendusa's (N. Rampart), Binder's, or United Bakery (St. Bernard in Gentilly). They sell the stuff in about 3' or longer lengths. The bread has a distinct balance of crust and body that is hard to match. If you use a bread that is too chewy with too much crust, it won't work. If you use a bread that is too soft, it won't work. New Orleans French Bread is a perfect balance of light body with crisp crust. It's also a little bigger than your average Baguette, perfect for holding fillings. My stomach is rumbling thinking about Po Boys! I've made a few versions from recipes I've found, but they're still, just not right. This is my new mission in life! To make my own Po-Boy bread! I'll keep you posted. Also more on Po-Boys later.

New Orleans Cuisine - The Best There Is

2005-04-09T14:59:00.000-04:00

A great recipe and link site from GatewayNo.com. Lots of great recipes, check out this section of Crawfish dishes, including the Jazz fest fave Crawfish Monica! They have also have great recipes for Breads, Italian, Indian, Asian, and Mexican cuisine. Check them out.

Bourbon Milk Punch

2005-04-08T10:54:00.000-04:00

Since we're talking booze, I may as well post the Bourbon Milk Punch recipe. I usually only make this at Christmas time, but it's rather similar to the Ramos Gin Fizz, so what the hell. By the way, check out Culinary Fool's Ramos Gin Fizz from yesterday, it looks great! Anyway, the drink. I go a little heavy on the Bourbon (I like Maker's Mark) in my version, so you may want to cut it back. This recipe is for 1 cocktail:

Bourbon Milk Punch Recipe

2 oz. Good Quality Bourbon (I like Maker's Mark)
1/2 oz. Vanilla Extract
1/2 oz. Simple Syrup
1 oz. Heavy Cream
2 oz. Whole Milk
1/4 of 1 Egg White

Add the contents to a cocktail shaker with plenty of ice. Shake until good and frothy. Serve in a frosted old fashioned glass. Garnish with:

Freshly Grated Nutmeg

**I can't wait until the mint in my herb garden comes in for Mint Julep's.

The Ramos Gin Fizz

2005-04-07T09:24:00.000-04:00

Along with the Sazerac, the Ramos Gin Fizz is one of the most well known cocktails of New Orleans. The drink was invented in the 1880's by Henry C. Ramos at Meyer's Restaurant, which he owned. The drink was made famous, however, by the Roosevelt Hotel (now The Fairmont) where Louisiana Governor, and later Senator, Huey Long did all of his business. Huey proclaimed the Ramos Ginn Fizz his favorite drink. On one occasion, in full Huey Long fashion, he took the bartender from the Roosevelt Hotel with him on a business trip to New York, to show them how to properly make the drink. He called it his gift to New York. The Roosevelt trademarked the drink in 1935. The Fairmont still makes a great Ramos Gin Fizz in their Sazerac Bar, I sampled it on my last trip. Here is their version of the drink that I found online from Saveur magazine:

The Fairmont's Ramos Gin Fizz Recipe

3 dashes Lemon Juice
2 dashes Lime Juice
3 dashes Orange Flower Water
1 1/4 oz. Dry Gin (they use Gordon's)
1/4 of the White of one egg
1 Tbsp Powdered Sugar
3 oz. Milk

Add the contents to a cocktail shaker with plenty of ice. Shake very well until good and frothy, strain into a cocktail tumbler.

Orange Flower water is the most important ingredient in this drink, but go easy with it, a little goes a long way, when you smell it you'll believe me. I generally put about one small dash. There is a French company that produces it called A. Monteaux. Here is a link to where you can order it. I also found a 10 Fl. Oz. bottle from a Lebanese company at my local grocery store.

New Orleans Jazz & Heritage Festival 2005 Food List

2005-04-06T17:16:00.000-04:00

For those of you lucky enough to be at Jazzfest this year, here is the list of food vendors. Here are just a few of the performers I would love to see: The Original Meters Reunion, Tribute to Howlin Wolf (Hubert Sumlin, damn I wanna go), Jelly Roll Morton Ensembles, B.B. King, Buddy Guy (where do I tell my wife I've been from 4/22 - 5/1?), Neville Brothers, Leah Chase, Pete Fountain, Dukes of Dixieland (I'm mentally thinking of what I absolutely need when packing my bags), Buckwheat Zydeco, Dr. John, and BeauSoleil. If anyone knows the safest parking lot to park and sleep, without being noticed, email me.

Full listing of Performers Jazzfest 2005

Also, New Post to Cook's Journal

The Picayune's Creole Cook Book & Historical Cooking

2005-04-04T14:37:00.000-04:00

In my last post I mentioned The Picayune's Creole Cook Book. For anyone interested in the cuisine of New Orleans, or if you just love cookbooks, this is a great fun read. I have a 1987 reprint addition that is edited and compilated by Marcelle Bienvenu, the original was published in 1901. The recipes are left as is, with measurements such as one half-gill or a wineglassful, and Marcelle's comments and suggestions in a sidebar. You can really get an understanding of the evolution of Creole Cuisine when reading this book. You can also see how Cajun & Creole, like it or not, have fused together in certain areas over the years. The recipes are stripped versions of the ones we know today. I love to read this book for the same reason I love to read Carolyn's 18th Century Cuisine, if you haven't checked her out yet, do so. She does everything in the old world way and it's fascinating. I love to see how recipes have evolved, and our cooking techniques and equipment have advanced. I also believe that with some of those advances, our food quality has declined; meaning processed foods. Its fascinating to think about a cook having to tend a wood fire, to maintain an even cooking heat. I've tried it on my wood burning stove/fireplace, it's definately not easy. Yet with our modern conveniences and gadgets, the only cooking most people do is throw a plastic container in the microwave, whose contents I wouldn't be able to spell, let alone pronounce. If you like historical cooking, and just learning about how to really make things from scratch, check out the above cookbook and website.