My New Orleans : the cookbook : 200 of my favorite recipes & stories from my hometown PDF
Preview My New Orleans : the cookbook : 200 of my favorite recipes & stories from my hometown
My New Orleans: The Cookbook copyright © 2009 by John Besh and Dorothy Kalins Ink, LLC. All rights reserved. Printed in China. No part of this book may be used or reproduced in any manner whatsoever without written permission except in the case of reprints in the context of reviews. For information, write Andrews McMeel Publishing, LLC, an Andrews McMeel Universal company, 1130 Walnut Street, Kansas City, Missouri 64106. E-ISBN: 978-0-74079047-8 Library of Congress Control Number: 2009920846 www.andrewsmcmeel.com www.chefjohnbesh.com Produced and edited by Dorothy Kalins, Dorothy Kalins Ink, LLC Design by Don Morris Design, New York Photographs by Ditte Isager/EdgeReps Illustrations by Alexander Stolin Jacket design by Don Morris Design Jacket photography by Ditte Isager APPR ATTENTION: SCHOOLS AND BUSINESSES Andrews McMeel books are available at quantity discounts with bulk purchase for educational, business, or sales promotional use. For information, please write to: Special Sales Department, Andrews McMeel Publishing, LLC, 1130 Walnut Street, Kansas City, Missouri 64106. [email protected] DEDICATION To the people of New Orleans and to those who hold the city close to their hearts CONTENTS INTRODUCTION HOW I COOK BASIC RECIPES: Flavor bases are the foundation of my cooking. Here you’ll find my Thoughts on Roux; Basic Stocks: Chicken, Fish, Shellfish, Veal; Basic Creole Spices; Basic Pan Sauces: Shellfish, Oyster, Crab; Basic Louisiana White Rice; Basic Homemade Pasta; Basic Sauce Ravigote and Remoulade; Basic Vinaigrette and seven variations CHAPTER 1: CRAWFISH & RICE “My Birthday and the Crawfish Boil” : Crawfish SIDEBAR Crawfish Boil Crawfish Boil en Gelée (Terrine of Crawfish) French Crawfish Boil : Crawfish Étouffée MASTER RECIPE Ragout of Crawfish over Fresh Pasta Warm Crawfish and Artichoke Salad Crawfish Agnolotti with Morels Belle River Crawfish Pie Red Beans and Rice Rice Calas with Blackberry Filling CHAPTER 2: MARDI GRAS “Not Just Another Party” : Grits SIDEBAR Grandmother Walters’s Biscuits Beignets Jalapeño Cheese Grits Slow-Cooked Veal Grillades Green Onion Sausage and Shrimp Gravy Oeufs au Plat King Cake Timmy’s Brandy Milk Punch CHAPTER 3: STRAWBERRIES & CITRUS “Strawberry Shortcake on the Champs-Élysées” : Ponchatoula Strawberries; SIDEBARS Louisiana Citrus Strawberry Shortcake Watermelon Strawberry Sorbet Wild Strawberry Flambée over Lemon Ricotta-Filled Crêpes Simple Strawberry and Creole Cream Cheese Ice Cream Strawberry Ravioli with Meyer Lemons and Pistachios Strawberry Millefeuille Ambrosia Preserved Meyer Lemons Local Goat Cheese Semifreddo Chilled Blood Orange Soup Louisiana Citrus Pots de Crème with Lavender Madeleines CHAPTER 4: FEAST DAYS “On Faith and Food” : Gulf Coast Lamb SIDEBAR : Pasta Milanese. ST. JOSEPH’S DAY Mudrica (St. Joseph’s Sawdust) Stuffed Artichokes with Crabmeat and Shrimp St. Joseph’s Fig Cookies : Cauliflower and Crawfish Soup EASTER LUNCH Daube of Rabbit with White Asparagus and Champagne Vinaigrette Ragout of Artichokes with Fava Beans and Morel Mushrooms Slow-Cooked Baby Goat with Spring Vegetables White Chocolate and Meyer Lemon Semifreddo with Vanilla-Poached Berries : Fig Charoses PASSOVER SEDER Homemade Matzos Creole Matzo Ball Soup Passover Fried Artichokes Whole Roast Gulf Coast Lamb Blood Orange Crème Brûlée Becnel’s Orange Blossom Fritters with Orange Blossom Honey CHAPTER 5: SHRIMP SEASON “Troubled Waters” Shrimp; Tabasco SIDEBARS: : Shrimp, Chicken, and Andouille Jambalaya MASTER RECIPE Louisiana Shrimp and Andouille over Grits Besh Barbecue Shrimp Shrimp Boil Hot and Spicy Lemongrass Shrimp Soup Fried Shrimp “Spiders” Jumbo Stuffed Shrimp Louisiana Soft-Shell Shrimp with Sweet Chile Sauce CHAPTER 6: CREOLE TOMATOES “Call It Creole and It’ll Sell” : Creole Tomatoes SIDEBAR Salad of Heirloom Tomatoes, Cheese, and Country Ham Cherry Tomato Five-Minute Sauce Crabmeat-Stuffed Tomatoes Terrine of Cherokee Purple Tomatoes Green Tomato and Pepper Jam Shrimp Creole Chilled Tomato Soup with Tapenade Fried Snow White Tomatoes with Aïoli CHAPTER 7: SPECKLED TROUT & REDFISH “We Fish to Eat” : Speckled Trout SIDEBAR Trout Pontchartrain Trout Amandine Charcoal-Grilled Redfish with Corn and Ginger Salad Mom’s Redfish Courtbouillon Crab-and-Shrimp-Stuffed Flounder Pan Roast of Lemonfish with Ginger-Pea Risotto Breaded Red Snapper with Shrimp, Fennel, and Oranges Rare Seared Tuna with Crushed Figs Louisiana Blackfish with Sweet Corn and Caviar Pan-Fried Croaker with Sweet Corn Hush Puppies and Cole Slaw Pompano with Jumbo Shrimp and Two Celeries. CHAPTER 8: THE URBAN FARM “The Fruits of Their Labor” Watermelon; Okra SIDEBARS: Grilled Watermelon, Tomato, and Goat Cheese Salad August Chopped Salad Petit Farci of Summer Vegetables White Squash and Shrimp Soup Cornmeal-Fried Okra Stewed Okra and Tomatoes Tempura-Fried Squash Blossoms with Crabmeat Stuffing Silver Queen Corn, Orzo, and Crab Macque Choux Caldo Roasted Red Gypsy Peppers, Arugula, and Country Ham Salad Grilled LSU Fig Salad with Ricotta and Endive Charentais Melon, Muscat Wine, and Wild Berries
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