Courtbouillon of Redfish

Ingredients

• 2-4 lbs. of sliced redfish 
• Butter and flour
• Vinegar 
• Lemon slices
• 1-2 Laurel leaves
• Salt and pepper to taste

Directions

1. Rub the fish well with butter, then roll in flour.
2. Pour a large wineglass of boiling vinegar over the fish.
3. Place the fish in a stewpan (large pot) and completely cover with wine.
4. Add salt, pepper, one or two laurel leaves, and two lemon slices; let simmer.
5. Remove the fish and strain the liquor; then pour the strained liquor over the fish.
6. Serve with lemon slices 

Note: For a simple Courtbouillon, use water in place of wine. 

Source — Creole Cookery Book
Prepared by Katelyn Benoit
Louisiana Anthology
July 22, 2019

Courtbouillon of Redfish

Ingredients

• 2-4 lbs. of sliced redfish 
• Butter and flour
• Vinegar 
• Lemon slices
• 1-2 Laurel leaves
• Salt and pepper to taste

Directions

1. Rub the fish well with butter, then roll in flour.
2. Pour a large wineglass of boiling vinegar over the fish.
3. Place the fish in a stewpan (large pot) and completely cover with wine.
4. Add salt, pepper, one or two laurel leaves, and two lemon slices; let simmer.
5. Remove the fish and strain the liquor; then pour the strained liquor over the fish.
6. Serve with lemon slices 

Note: For a simple Courtbouillon, use water in place of wine. 

Source — Creole Cookery Book
Prepared by Katelyn Benoit
Louisiana Anthology
July 22, 2019

Nepali Chicken Dumplings (Mo:mo)

Ingredients

Nepali Chicken Mo:mo

• 2 pounds of ground chicken breast and thigh 
• 1 full red onion 
• 1 bunch of scallions 
• 1 tablespoon of grated ginger 
• ½ tablespoon of grated garlic 
• 1 tablespoon of cumin powder 
• Salt to taste
• 3 tablespoons oil  
• 2 bunches of finely chopped cilantro 
• Premade dough patties for wrapping 
• Green Chili for sauce
• 1 tablespoon of sesame seed for sauce
• 2 pounds of ripe tomatoes for sauce

Directions

 For Mo:mo

• Add all the ingredients listed above in a big bowl
• Make sure to leave out the dough patties and ingredients for the sauce
• Mix it thoroughly
• Add the stuffing in a dough patty and wrap them
• Boil water in Momo steamer
• Once the water comes to a boil, add Momo on top shelf of the steamer
• Steam the Momo for at least 15 minutes and not more than 20 minutes on high heat. 

For Sauce

1. Chop tomatoes into smaller pieces.
2. Fry it in hot pan with olive oil.
3. Add cumin powder and sesame seed, garlic, ginger, green chili (if prefer hot) and salt according to your liking.
4. In about 10 minutes of cooking take it out; let it sit for 5 minutes.
5. Then grind it in a grinder.       

Prepared by Shaileshwari Malla

Louisiana Anthology

July 21, 2019

Potato Bread

Ingredients

• 1 cup mashed potatoes
• salt to taste
• 1 tablespoon fresh cilantro, finely chopped
• 3 tablespoons vegetable oil
• 2 cups whole wheat flour
• 1 tablespoon butter, melted

Directions

1. Add all ingredients in a bowl and mix well
2. Add the whole wheat flour a little at a time, kneading the mixture until it forms a stiff but pliable dough
3. Transfer the dough to an oiled bowl, turning to coat; cover with plastic and set aside for 10 minutes
4. Preheat a nonstick griddle to medium heat
5. Divide the dough into lemon-sized portions and roll them out on a lightly floured surface to 1/4-inch thickness
6. Fry the breads using up to 1 teaspoon of oil for each side
7. Cook until brown spots have started to form on the bread and the dough is cooked through
8. Brush with melted butter and serve hot.

Source — Cooking in Old Creole Days

Prepared by Shaileshwari Malla

Louisiana Anthology

July 21, 2019

Potato Bread

Ingredients

• 1 cup mashed potatoes
• salt to taste
• 1 tablespoon fresh cilantro, finely chopped
• 3 tablespoons vegetable oil
• 2 cups whole wheat flour
• 1 tablespoon butter, melted

Directions

1. Add all ingredients in a bowl and mix well
2. Add the whole wheat flour a little at a time, kneading the mixture until it forms a stiff but pliable dough
3. Transfer the dough to an oiled bowl, turning to coat; cover with plastic and set aside for 10 minutes
4. Preheat a nonstick griddle to medium heat
5. Divide the dough into lemon-sized portions and roll them out on a lightly floured surface to 1/4-inch thickness
6. Fry the breads using up to 1 teaspoon of oil for each side
7. Cook until brown spots have started to form on the bread and the dough is cooked through
8. Brush with melted butter and serve hot.

Source — Cooking in Old Creole Days

Prepared by Shaileshwari Malla

Louisiana Anthology

July 21, 2019

To prepare and boil rice

Ingredients

• Measuring cup
• Water
• Saucepan with lid
• Salt
• Rice
• Wooden spoon
• Fork

Directions

1. Boil water and add salt.
2. Add the rice to the boiling water.
3. Stir once, or just enough to separate the rice.
4. Cover the pot and simmer.
5. Fluff rice with a fork.
6. Just before serving, gently fluff the rice with a fork to separate the grains.

Source — Cooking in Old Creole Days

Prepared by Shaileshwari Malla

Louisiana Anthology

July 21, 2019

To prepare and boil rice

Ingredients

• Measuring cup
• Water
• Saucepan with lid
• Salt
• Rice
• Wooden spoon
• Fork

Directions

1. Boil water and add salt.
2. Add the rice to the boiling water.
3. Stir once, or just enough to separate the rice.
4. Cover the pot and simmer.
5. Fluff rice with a fork.
6. Just before serving, gently fluff the rice with a fork to separate the grains.

Source — Cooking in Old Creole Days

Prepared by Shaileshwari Malla

Louisiana Anthology

July 21, 2019