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Sample Recipes from Our Cookbooks |
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Visitors to New Orleans often get a wrong idea of New Orleans cooking - that it is all rich, French, difficult, and expensive. However, many favorite dishes are distinctively local, simple, and frugal, designed to use leftovers and whatever is available. Some are even better warmed-up than when first cooked. Many can be endlessly varied. In a good New Orleans kitchen, food is never thrown away. The aim is to make something good out of everything you have. Indeed, learning to do that is what created New Orleans cooking.
By providing these recipe samples you can see for yourself that they are easy to follow, informative and delicious. Try a couple of these and then Order Now!
Don't forget that each cookbook has loads of cooking tips and techniques for those not that familiar with New Orleans cooking.
1 (4 pound) eye of round or flank steak
Garlic powder to taste
1 (1.87 ounce) bottle peppercorns
MARINADE
1/2 cup soy sauce
1 (12 ounce) bottle cooking sherry
1/4 cup Worcestershire sauce
1/4 cup corn oil
Generously cover the meat with garlic powder. With a small paring knife pierce the entire surface of the meat and stuff each hole with a peppercorn. Prepare the marinade. Place the meat in a deep dish and pour the marinade over it. Refrigerate the meat inthe marinade for 24 hours, turning periodically. Remove the meat from the refrigerator and allow it to come to room temperature. Place the meat and the marinade in a roasting pan. Bake the meat at 500 F, uncovered, for 30 minutes. REDUCE OVEN TEMPERATURE to 350F, cover and continue cooking, basting occasionally, for 1.5 hours. Remove the meat from the oven, allow it to cool to room temperature, and refrigerate it. Serve the meat thinly sliced.
1 (15.25 ounce ) can unsweetened pineapple chunks (reserve juice)
5 cups torn spinach leaves, chilled
6 slices bacon, crisply friend and crumbled
2 hardboiled eggs, chopped
1/4 cup sliced green onion
Pineapple dressing
Prepare the dressing. Place the spinach in a salad bowl. Top the spinach with the pineapple and garnish it with the bacon, eggs, and green onion. Just before serving the salad, add the dressing and toss it lightly. Serves 8.
DRESSING
1/4 cup salad oil
2 tablespoons sesame seed
Reserved pineapple juice
3 tablespoons white wine vinegar
1/2 teaspoon garlic salf
1/2 teaspoon ground ginger
Heat the salad oil in a skillet. Add the sesame seed and brown. Add the remaining ingredients and mix well. Transfer the mixture to a jar, cover, and refrigerate several hours. Shake well before using. Makes 1 cup.
1.5 cups unsifted flour
1/2 cup cornmeal
3 teaspoons baking powder
1 tablespoon sugar (optional)
1/4 teaspoon salt
1/4 cup butter or margarine
1/2 cup milk
Combine flour, cornmeal, baking powder, sugar and salt in a bowl. Cut in butter or margarine until mixiture resembles coarse cornmeal. Stir in milk. Dough will be stiff. Turn out on a lightly-floured surface and roll or pat out to 1/2 inch thickness. Cut out with 2 inch round cutter and place on a lightly greased cookie sheet. Bake in a preheated 450 F oven for about 12 minutes - or until lightly browned.
1.25 cups graham cracker crumbs
1 (14 ounce) can sweetened condensed milk
1 (6 ounce package semi-sweet chocolate chips
Place all ingredients in bowl and mix well. Spread in greased 8" x 8" pan. Bake at 350 F for 20-30 minutes. Cool. Cut in squares.
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Published By: Episcopal Churchwomen of All Saints', Inc.- All Saints' Episcopal Church - River Ridge, Louisiana Mailing address: La Bonne Cuisine - 100 Rex Drive - River Ridge, LA 70123 Telephones: 504.737.1416 - 1.800.375.1416 - Fax 504.738.7829 |