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Crème Caramel
Friday, November 13th, 2009Crème Caramel Gerard Crozier Crozier’s New Orleans LA Tender custard hides a layer of golden caramel. You may serve the custards in the cup, with the caramel still hidden, or unmold the custards and reveal the caramel on top. Serves 15 1/2-cup servings Caramel 1/2 cup sugar 1/4 cup water Custard 4 cups milk 1/2 [...]
Kartoffelklosse (Potato Dumplings)
Wednesday, October 21st, 2009Kartoffelklosse (Potato Dumplings) Gunter Preuss The Versailles (later, Broussard’s) New Orleans LA Gunter Preuss’ alternative to mashed potatoes is a dumpling that starts out as mashed potato — then is transformed, with nutmeg, eggs, and flour, into angled cylinders of potato sprinkled with chopped parsley. The dumplings are firmer than mashed potatoes, and have that [...]
marinated eggplant
Monday, October 12th, 2009(it will hold for 2 days at room temperature or up to 2 weeks in the refrigerator.) unmold onto a serving plate and serve at room temperature. source: great chefs of san francisco, avon books, 1984 chef: adriana giramonti, …
Apple Raisin Rice
Monday, October 12th, 2009Apple Raisin Rice Frank Brigtsen Brigtsen’s New Orleans LA Rice is a mainstay in New Orleans cookery. For the holidays, celebrated New Orleans chef Frank Brigtsen dresses his up with green apples, raisins, and his Creole seasoning mix (recipe given below). Serves 20 1/2 cup pork fat (drawn of the pig during cooking) 2 cups [...]
Crème Caramel
Monday, July 13th, 2009Crème Caramel Gerard Crozier Crozier´s New Orleans LA Tender custard hides a layer of golden caramel. You may serve the custards in the cup, with the caramel still hidden, or unmold the custards and reveal the caramel on top. Servings: 15 1/2-cup servings Preparation time: 1 hour Caramel 1/2 cup sugar 1/4 cup water Custard [...]
Jamaican Rum Pineapple
Friday, June 5th, 2009Jamaican Rum Pineapple – Keegan Gerhard The Windsor Court Hotel New Orleans LA – – Coconut Sorbet 3 cans Coco Lopez 2 quarts whole milk – Caramel Sauce 1-1/2 cups granulated sugar 1 vanilla bean 1/4 cup pineapple juice 3/4 cup mascarpone cheese Zest of 1 lime – To make the sorbet: Open the cans [...]
Candied Fruit Slices
Tuesday, May 26th, 2009Candied Fruit Slices [any firm fruit] 1/2 cup sugar 1/4 cup water 1 tablespoon corn syrup Sugar for dusting candied peel (optional) Heat the oven to its lowest setting. Conservatively trim any dark spots off the fruit. On a mandoline or V-slicer, slice the fruit into paper-thin layers, continuing all the way through the fruit; [...]
Basic Crepes
Tuesday, May 26th, 2009Basic Crepes adapted from Jonathan Eismann Pacific Time Makes 8 to 10 Crepes 1/2 cup all-purpose flour 1/4 cup milk 1/4 cup water 1 tablespoon dry Sake 1 large egg 1 egg yolk 1-1/2 tablespoons peanut oil Pinch of salt 2 to 4 tablespoons unsalted butter To make the crepe batter: In a blender or [...]
Ice Cream
Tuesday, May 26th, 2009Ice Cream Ice Cream Base Makes 3 cups 2 cups heavy (whipping) cream 1/2 cup half-and-half 8 egg yolks 1 cup sugar In a heavy medium saucepan over medium-high heat, bring the cream and half-and-half to a boil. Meanwhile, beat the egg yolks with the sugar in a medium bowl until light and fluffy, 6 [...]
