Sauteed Spinach

Ingredients:

• 1 Container of Baby Spinach Leaves
• 1 Stick Butter or Margarine
• 1 Tablespoon Paul Prudhome's Vegetable Magic Seasoning
• 1 Boiled Egg
• Finely Ground Black Pepper

Directions:

• Egg:

1. Boil the egg

   

   Boiling Eggs
   

2. Slice the egg

Spinach with butter on top

• 
  
•    Spinach:

1. Rinse spinach to cleanse thoroughly
2. Spray the pot with non-stick cooking spray
3. Place the whole container of spinach in the pot with the stick of butter on top
4. Turn the stove-top burner under the pot on medium heat
5. When the spinach begins to reduce slightly, add one tablespoon of Paul Prudhome's Vegetable Magic seasoning
6. When the butter is no longer visible on top of the spinach, stir the mixture so the seasoning distributes evenly
7. Cook until spinach is fully reduced and simmering in the melted butter for 10 minutes

• Final Touches:

1. Remove spinach from the burner and drain excess liquid
2. Place spinach on a plate
3. Garnish spinach with the sliced, boiled egg
4. Sprinkle finely ground black pepper on top of the egg
5. Enjoy!

Finished Product

                                                                                                              

                                                                                                            Prepared by Jennifer A. Auzenne

                                                                                                                           Louisiana Anthology

                                                                                                                                    June 6th, 2020

Sauteed Spinach

Ingredients:

• 1 Container of Baby Spinach Leaves
• 1 Stick Butter or Margarine
• 1 Tablespoon Paul Prudhome's Vegetable Magic Seasoning
• 1 Boiled Egg
• Finely Ground Black Pepper

Directions:

• Egg:

1. Boil the egg

   

   Boiling Eggs
   

2. Slice the egg

Spinach with butter on top

• 
  
•    Spinach:

1. Rinse spinach to cleanse thoroughly
2. Spray the pot with non-stick cooking spray
3. Place the whole container of spinach in the pot with the stick of butter on top
4. Turn the stove-top burner under the pot on medium heat
5. When the spinach begins to reduce slightly, add one tablespoon of Paul Prudhome's Vegetable Magic seasoning
6. When the butter is no longer visible on top of the spinach, stir the mixture so the seasoning distributes evenly
7. Cook until spinach is fully reduced and simmering in the melted butter for 10 minutes

• Final Touches:

1. Remove spinach from the burner and drain excess liquid
2. Place spinach on a plate
3. Garnish spinach with the sliced, boiled egg
4. Sprinkle finely ground black pepper on top of the egg
5. Enjoy!

Finished Product

                                                                                                              

                                                                                                            Prepared by Jennifer A. Auzenne

                                                                                                                           Louisiana Anthology

                                                                                                                                    June 6th, 2020

Sauce Hubert

Sauce Hubert

Ingrédients

• D’échalottes
• Vinaigre

Instructions

1. Cuire l’oignon vert dans une casserole de vinaigre. 
2. Une fois cuit, passer l’oignon vert à travers un tamis et recueillir le jus de vinaigre dans un bol.
3. Ajouter l’oignon vert à la cuisson du foie de poulet. 
4. Une fois le foie de poulet terminé, ajouter le jus de vinaigre et servir.

Ingredients

• Green onions
• Vinegar

Instructions

1. Cook the green onion in a pan of vinegar. 
2. Once cooked, pass the green onion through a sieve and collect the vinegar juice in a bowl.
3. Add green onion to cooking chicken liver.
4. Once the chicken liver is finished, add the vinegar juice and serve.

Source — Cooking in Old Creole Days.
Prepared by Lauren Burke
Louisiana Anthology
June 5, 2020

Sauce Hubert

Sauce Hubert

Ingrédients

• D’échalottes
• Vinaigre

Instructions

1. Cuire l’oignon vert dans une casserole de vinaigre. 
2. Une fois cuit, passer l’oignon vert à travers un tamis et recueillir le jus de vinaigre dans un bol.
3. Ajouter l’oignon vert à la cuisson du foie de poulet. 
4. Une fois le foie de poulet terminé, ajouter le jus de vinaigre et servir.

Ingredients

• Green onions
• Vinegar

Instructions

1. Cook the green onion in a pan of vinegar. 
2. Once cooked, pass the green onion through a sieve and collect the vinegar juice in a bowl.
3. Add green onion to cooking chicken liver.
4. Once the chicken liver is finished, add the vinegar juice and serve.

Source — Cooking in Old Creole Days.
Prepared by Lauren Burke
Louisiana Anthology
June 5, 2020

Pupusas

Ingredients

• 1 cup of corn flour
• Salt
• 3/4 cup of water
• .80 ounces of refried beans, cooked
• 1 cup of Quesillo or Mozzarella cheese
• Oil

Directions

Dough

1. Combine the corn flour with the water.
2. Mix thoroughly for two minutes until you form a soft dough.
3. If dough feels dry, add teaspoons of water (one by one).
   

Tortillas

1. Take a golf ball-sized portion of dough and roll into a ball, then flatten into an even round.
2. Fill the dough round with one tablespoon of refried beeans and one tablespoon of mozzarella cheese.
3. Fold the dough over the filling until it is completely sealed.
4. Pat out the ball between your hands until flat.
5. Patch the Pupusa with a bit of dough and a little oil if it cracks.
6. Repeat with the remaining ingredients.
   

To Cook

1. Heat a large pan or griddle over medium heat.
2. Brush with oil and place 2-3 Pupusas on the pan.
3. Cook for 2-4 minutes or until golden brown.
4. Flip and cook on the other side for 2-4 minutes more until golden brown.
5. Repeat

-Katie Aubin, Tasty Team

Source — Tasty Team
Prepared by Alexandra Duran Chicas
Louisiana Anthology
June 5, 2020

Pupusas

Ingredients

• 1 cup of corn flour
• Salt
• 3/4 cup of water
• .80 ounces of refried beans, cooked
• 1 cup of Quesillo or Mozzarella cheese
• Oil

Directions

Dough

1. Combine the corn flour with the water.
2. Mix thoroughly for two minutes until you form a soft dough.
3. If dough feels dry, add teaspoons of water (one by one).
   

Tortillas

1. Take a golf ball-sized portion of dough and roll into a ball, then flatten into an even round.
2. Fill the dough round with one tablespoon of refried beeans and one tablespoon of mozzarella cheese.
3. Fold the dough over the filling until it is completely sealed.
4. Pat out the ball between your hands until flat.
5. Patch the Pupusa with a bit of dough and a little oil if it cracks.
6. Repeat with the remaining ingredients.
   

To Cook

1. Heat a large pan or griddle over medium heat.
2. Brush with oil and place 2-3 Pupusas on the pan.
3. Cook for 2-4 minutes or until golden brown.
4. Flip and cook on the other side for 2-4 minutes more until golden brown.
5. Repeat

-Katie Aubin, Tasty Team

Source — Tasty Team
Prepared by Alexandra Duran Chicas
Louisiana Anthology
June 5, 2020

Gratin Aux Pommes de Terre

Ingrédients

• Pommes de terre crues
• Beurre
• Poivre
• Sel
• Fromage de Gruyère râpé
• Bouillon ou lait

Instructions

1. Coupez les pommes de terre crues de la forme et de l’épaisseur d’une pièce de cinq francs.
2. Beurrez un plat de faïence qui va au four et
3. Placez une couche de pommes de terre saupoudrées de poivre, sel, d’un peu de fromage de Gruyère râpé et ajoutez un peu de beurre.
4. Superposez les couches de pommes de terre ainsi saupoudrées jusqu’à ce que le plat soit plein.
5. Recouvrez le tout d’une autre couche de fromage de Gruyère, poivre, sel, un peu de beurre.
6. Mettez dans un four bien chaud.
7. Arrosez deux ou trois fois d’un peu de bouillon ou de lait.
8. Servez chaud.

— Dans les campagnes françaises on ne fait ce plat que les jours de grande lessive afin que le four soit très chaud; car si ce n’est pas saisi, au lieu d’être excellent, ce mets est insipide. Il ne faut pas non plus employer d’autre fromage que celui de Gruyere, fraichement rapé.

-UNE SAVOISIENNE.

Source — Cooking in Old Creole Days.
Prepared by Alexandra Duran Chicas
Louisiana Anthology
June 5, 2020