That goal has met with a fair degree of success. Some mistake the second edition in for the first one. This is the 4th edition, published in and it is an excellent source for anyone interested in cooking Creole dishes. The instructions are not too dated for a 21st century cook to follow, and there is, in addition to recipes from soup to desserts, rare and excellent material on making flavored vinegars, Tabasco and other condiments, fruit sirops and fruit-infused brandies.
You will have the option of printing in smaller text size and without photos. Fill the mixing bowl with salted water. Soak the slices for 30 minutes in the salted water:. Drain the eggplant slices, spread them out in a cotton dish towel, and pat them dry. Mix the egg and milk in the mixing bowl and season with salt and several grinds of white pepper. Place the pan of flour close at hand:. Dip the eggplant slices in the egg and milk batter, roll them in the flour…. Heat the oil in the frying pot or deep skillet to around F.
Fry the eggplant slices a few at a time, adjusting the heat to keep the oil at a temperature between and F. A batch of 4 will be done in 3 — 4 minutes. Place the fries to drain on the second cooling rack placed in a rimmed pan. Sprinkle them with a few grinds of salt and white pepper and serve them hot. It is more highly seasoned than a traditional Remoulade and contains no eggs or mayonnaise. A simple sauce made by mixing Prepared Horseradish to taste in some Ketchup is another very good alternative:.
Making the Sauce Remoulade Cajun-Style for about 2 cups. Timing Suggestion: The sauce is best when the flavours are allowed to develop together for 24 hours. Combine all the ingredients except the sunflower oil in the food processor and mix them together well. Fill a medium-sized pot three-quarters full of water.
Bring to a rolling boil while you preheat a cast-iron skillet or heavy wok until very hot, about ten minutes over high heat. Plunge the stringbeans into the boiling water and cook them for 30 seconds, until they are bright green, forkable but still a bit crisp.
Drain the beans but do not rinse them, and put them in a work bowl big enough to toss them around in. Add the oil and toss to coat them evenly. Sprinkle the seasoning over the beans and toss to coat evenly. When you are ready to blacken them, dump the beans into the hot skillet. If your skillet is small, this may need to be done in batches. Monitor your heat, making sure the oil is not too hot but hot enough to keep the pan frying going nicely.
Turn as needed to get even color. When the lathes are fully golden on each side remove to a cooling sheet and repeat this process until your mix is used up. They can easily be reheated in a degree oven for 5 minutes. Some like it salty, some like it sweet is what I have learned as a latke maker over the years. So I have always offered the option of both sweet and salty toppings, with a twist, of course.
Place salmon on a cookie sheet with the skin side down. Use your hands to rub the mustard into the flesh of the fish. Carefully wrap in plastic wrap or waxed paper. Refrigerate for at least two days or up to four to cure. Remove from the refrigerator and under cold running water, rinse all of the cure from the fish.
Wrap with fresh plastic wrap and store refrigerated until ready to use. Slice very thinly as needed. Keeps for about one week. So this is a little twist on basic applesauce. I was taught very early in my career to make applesauce simple and plain first, and to spice it later. If you spice it too early, you may end up with overly spiced sauce. Cinnamon, nutmeg and clove have no place in potato pancakes. However, a little smokey chipotle heat adds a modern twist.
You will need a food mill to make good applesauce at home. Wash the apples and try to remove the stems, but do not cut or peel them. Put the apples in a non-reactive pot. Cover with water by about 1 inch. Add a pinch of salt. Cover pot snugly. Bring to a rolling boil and cook for at least 30 minutes or until the apples begin to collapse and get mushy.
Using a slotted spoon remove in batches to a food mill and process into a bowl. Repeat until you have run all of the pulp through the mill. Discard the cooking liquid.
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