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Rotkohl (Red Cabbage)
Tuesday, October 27th, 2009Rotkohl (Red Cabbage) Gunter Preuss The Versailles (later, Broussard’s) New Orleans LA Gunter Preuss makes his German version of red cabbage for the holidays. The quartered cabbage marinates with vinegar, cinnamon, cloves, nutmeg, and bay leaves; it cooks with apple slices, bacon fat, and red wine. The cabbage marinates overnight; start a day ahead. Serves [...]
Sarma (Stuffed Cabbage)
Monday, October 26th, 2009Sarma (Stuffed Cabbage) Klara Cvitanovich Drago’s Metairie LA These classic meat-stuffed cabbage rolls are baked layered in sauerkraut and tomato sauce. Klara Cvitanovich, who claims Yugoslavia for her heritage, serves them with boiled potatoes. An added bonus: cooked stuffed cabbage will keep indefinitely in the freezer, tightly covered. Makes 40 to 50 cabbage rolls 5 [...]
Gebratene Ganz Mit Sahne Sosse
Saturday, October 24th, 2009Gebratene Ganz Mit Sahne Sosse (Roast Goose with Gravy) Gunter Preuss Broussard’s New Orleans LA Chef Gunter Preuss’ roast goose is a traditional holiday German dish, served with spiced red cabbage and potato dumplings. The goose is browned in a hot oven, then the temperature is reduced for slower roasting. Apples, onion, and rosemary are [...]
Christmas Pudding
Tuesday, October 20th, 2009Christmas Pudding Richard Worthington Le Meridien Hotel New Orleans LA From the video “An International Holiday Table” Serves 10 – 12 This traditional English holiday dish is dense with spices and fruit, and soaked with brandy and port. Rich and heavy, it is a centerpiece dessert. 4 ounces seedless raisins 8 ounces dried currants 8 [...]
Bananas Foster
Friday, July 17th, 2009Bananas Foster Michael Roussel Brennan´s Restaurant New Orleans LA There may be no dish more identified with New Orleans and Brennan´s than Bananas Foster. Chef Roussel, who has been in the Brennan´s kitchen for decades, knows exactly how to make it. This is how it´s done, tableside, at Brennan´s, flames and all. Servings: 4 Preparation [...]
Bananas Foster French Toast with Crisp Plantains and Spicy Candied Walnuts
Wednesday, June 10th, 2009Bananas Foster French Toast with Crisp Plantains and Spicy Candied Walnuts Scott Boswell Stella! New Orleans LA Chef Scott Boswell´s turn on New Orleans´s famous Bananas Foster stacks spiced French toast with ice cream. The Bananas Foster sauce is poured over the dessert and garnished with spiced candied walnuts, fried plantain, and mint. The addition [...]
