Pantry Pasta

Ingredients

• 12 oz spaghetti or other long pasta
• Kosher salt
• 4 garlic cloves, thinly sliced
• 1/4 c extra-virgin olive oil, plus more for drizzling
• 3 oil-packed anchovy fillets (optional)
• 1/4 tsp crushed red pepper flakes
• 4 tbsp unsalted butter, cut into pieces
• 3/4 c finely grated Parmesan, plus more for serving
• Freshly ground black pepper
• 1/3 c finely chopped parsley
• 1 tsp finely grated lemon zest
• 1 tbsp fresh lemon juice

Directions

1. Cook pasta in large pot of boiling salted water, stirring occasionally, until very al dente (about 3 minutes less than package directions).
2. Meanwhile, cook garlic and 1/4 c oil in large heavy pot over medium heat, stirring occasionally until garlic is golden (about 4 minutes).
3. Add anchovies (if using) and red pepper flakes and cook, smashing anchovies with wooden spoon to break them up until anchovies dissolve (about 1 minute).
4. Add 1 1/4 c pasta cooking liquid to pot with anchovies and garlic.
5. Cook mixture, stirring, for about 1 minute.
6. Using tongs, transfer pasta to pot, then add butter, 3/4 c Parmesan, and lots of black pepper.
7. Cook while tossing energetically and adding more pasta cooking liquid if needed, until pasta is al dente and sauce is thickened to coat pasta (about 4 minutes).
8. Remove from heat.
9. Add parsley, lemon zest, and lemon juice.
10. Divide evenly among bowls, finish with a drizzle of oil and more Parmesan.

Source — Bon Appetit
Prepared by Hannah Taylor
Louisiana Anthology
December 8, 2019

Pantry Pasta

Ingredients

• 12 oz spaghetti or other long pasta
• Kosher salt
• 4 garlic cloves, thinly sliced
• 1/4 c extra-virgin olive oil, plus more for drizzling
• 3 oil-packed anchovy fillets (optional)
• 1/4 tsp crushed red pepper flakes
• 4 tbsp unsalted butter, cut into pieces
• 3/4 c finely grated Parmesan, plus more for serving
• Freshly ground black pepper
• 1/3 c finely chopped parsley
• 1 tsp finely grated lemon zest
• 1 tbsp fresh lemon juice

Directions

1. Cook pasta in large pot of boiling salted water, stirring occasionally, until very al dente (about 3 minutes less than package directions).
2. Meanwhile, cook garlic and 1/4 c oil in large heavy pot over medium heat, stirring occasionally until garlic is golden (about 4 minutes).
3. Add anchovies (if using) and red pepper flakes and cook, smashing anchovies with wooden spoon to break them up until anchovies dissolve (about 1 minute).
4. Add 1 1/4 c pasta cooking liquid to pot with anchovies and garlic.
5. Cook mixture, stirring, for about 1 minute.
6. Using tongs, transfer pasta to pot, then add butter, 3/4 c Parmesan, and lots of black pepper.
7. Cook while tossing energetically and adding more pasta cooking liquid if needed, until pasta is al dente and sauce is thickened to coat pasta (about 4 minutes).
8. Remove from heat.
9. Add parsley, lemon zest, and lemon juice.
10. Divide evenly among bowls, finish with a drizzle of oil and more Parmesan.

Source — Bon Appetit
Prepared by Hannah Taylor
Louisiana Anthology
December 8, 2019

Corn Pudding

Ingredients

• 12 ears of corn
• 4 eggs
• 4 spoonfuls of butter
• Salt
• Pepper
• Milk

Directions

1. Cut corn kernels away from each cob.
2. Mix in eggs and butter with corn kernels.
3. Add salt and pepper to taste.
4. Transfer corn mixture into dish and add enough milk to cover.
5. Bake in oven for 1 hour.

Source — Creole Cookery Book
Prepared by Hannah Taylor
Louisiana Anthology
December 8, 2019

Corn Pudding

Ingredients

• 12 ears of corn
• 4 eggs
• 4 spoonfuls of butter
• Salt
• Pepper
• Milk

Directions

1. Cut corn kernels away from each cob.
2. Mix in eggs and butter with corn kernels.
3. Add salt and pepper to taste.
4. Transfer corn mixture into dish and add enough milk to cover.
5. Bake in oven for 1 hour.

Source — Creole Cookery Book
Prepared by Hannah Taylor
Louisiana Anthology
December 8, 2019

Orange Cake

Ingredients

• 4 ripe oranges
• 1 lb sugar
• 1 lb butter
• 14 oz flour
• 10 eggs

Directions

1. Roll oranges on counter top until quite soft.
2. Cut off yellow rind of oranges.
3. Cut oranges in half and juice oranges through strainer.
4. Mix sugar and orange juice together.
5. Add sugar and orange mixture into a pan along with the butter cut into pieces.
6. Stir mixture until perfectly light.
7. Sift flour into a separate pan.
8. Beat the eggs until very light and thick.
9. Add eggs and flour, alternating, into the butter and sugar mixture until all is added.
10. Beat the whole mixture vigorously.
11. Pour mixture into a large, shallow, square pan that has been well-buttered.
12. Transfer pan to brisk oven to properly bake.

Source — Creole Cookery Book
Prepared by Hannah Taylor
Louisiana Anthology
December 8, 2019

Orange Cake

Ingredients

• 4 ripe oranges
• 1 lb sugar
• 1 lb butter
• 14 oz flour
• 10 eggs

Directions

1. Roll oranges on counter top until quite soft.
2. Cut off yellow rind of oranges.
3. Cut oranges in half and juice oranges through strainer.
4. Mix sugar and orange juice together.
5. Add sugar and orange mixture into a pan along with the butter cut into pieces.
6. Stir mixture until perfectly light.
7. Sift flour into a separate pan.
8. Beat the eggs until very light and thick.
9. Add eggs and flour, alternating, into the butter and sugar mixture until all is added.
10. Beat the whole mixture vigorously.
11. Pour mixture into a large, shallow, square pan that has been well-buttered.
12. Transfer pan to brisk oven to properly bake.

Source — Creole Cookery Book
Prepared by Hannah Taylor
Louisiana Anthology
December 8, 2019

Peaches, Fried

Ingredients

• Desired amount of peaches (not fully ripe)
• Pork fat

Directions

1. Wash and wipe off peaches.
2. Cut peaches into quarter inch slices.
3. Fry in pork fat in pan.
4. Serve with meat.

Source — Cooking in Old Creole Days
Prepared by Hannah Taylor
Louisiana Anthology
December 8, 2019