Bravarian Ice Cream

Ingredients

• 1 pint of cream
• Vanilla or lemon
• 1 1/2 tablespoons of gelatine
• Water

Directions

1. Sweeten 1 pint of cream to taste, flavor with vanilla or lemon.
2. Churn the cream to a froth; skim the froth as it rises, and put in a glass dish.
3. Dissolve 1 1/2 tablespoons of gelatine in warm water, pour into the froth and stir for 15 minutes.
4. Pack or set in ice, and it will be ready for use in a few hours.

Source — New Orleans Cook Book
Prepared by Davis Sutton
Louisiana Anthology
July 13, 2022

Coffee Frozen

Ingredients

• Coffee
• Cream
• Sugar

Directions

1. Prepare the coffee as for the table. 
2. Add cream and sugar, making it sweeter than for drinking.
3. Freeze and serve in after dinner coffee cups.

Source — New Orleans Cook Book
Prepared by Davis Sutton
Louisiana Anthology
July 13, 2022

Chocolate Cream

Ingredients

• 12 eggs
• 3 cups of sugar
• 1/2 gallon of milk
• 1/2 cup chocolate or cocoa
• Vanilla extract

Directions

1. Beat all the eggs, except the whites of 3 with the sugar and chocolate
2. Add the milk then boil to a thin custard.
3. When it begins to freeze, add the whites of the eggs.

Source — New Orleans Cook Book
Prepared by Davis Sutton
Louisiana Anthology
July 13, 2022

Lobster and Shrimp Étoufée

My son Kerr and I visited Maine this summer, and my host Lisa Walker wanted to make some étoufée with leftover lobster. However, we only had ½ pound of lobster left, so we ended up adding shrimp to the dish. Check out the stock recipe we used. 

 Ingredients

• ½ pound of lobster meat (more if you didn't eat it!)
• 2 pounds of shrimp
• ½ cup canola oil
• ½ cup flour
• 1½ cups diced onions
• ¾ cup diced bell pepper
  
• ¾ cup diced celery
• 5 cloves minced garlic
• 3 cups stock

Spice Mix

• ¼ teaspoon thyme leaves
• 2 bay leaves
• ½  tsp crushed red pepper
• ¼ tsp of cayenne pepper.
• ¼ white pepper
• ¼ tsp black pepper
• Salt to taste

Directions

1. Make a roux. combine the oil and the flour in a Dutch oven. 
2. Heat and stir until the roux is a caramel color.
3. Add the garlic, onions, bell pepper, and celery. Sauté until the onions are soft and clear.
4. Add the spice mix.
5. Add the stock slowly while stirring. Simmer for at least 30 minutes, longer if you like.
   
6. Add the shrimp and cook them just long enough to turn pink. You don't want them to become tough through overcooking. 
7. Add the cooked lobster just long enough to warm it up.
8. Serve over rice.

Source — adapted from the Dooky Chase Cookbook

Prepared by Bruce R. Magee and Lisa Walker

Louisiana Anthology

June 20, 2022

Lobster and Shrimp Étoufée

My son Kerr and I visited Maine this summer, and my host Lisa Walker wanted to make some étoufée with leftover lobster. However, we only had ½ pound of lobster left, so we ended up adding shrimp to the dish. Check out the stock recipe we used. 

 Ingredients

• ½ pound of lobster meat (more if you didn't eat it!)
• 2 pounds of shrimp
• ½ cup canola oil
• ½ cup flour
• 1½ cups diced onions
• ¾ cup diced bell pepper
  
• ¾ cup diced celery
• 5 cloves minced garlic
• 3 cups stock

Spice Mix

• ¼ teaspoon thyme leaves
• 2 bay leaves
• ½  tsp crushed red pepper
• ¼ tsp of cayenne pepper.
• ¼ white pepper
• ¼ tsp black pepper
• Salt to taste

Directions

1. Make a roux. combine the oil and the flour in a Dutch oven. 
2. Heat and stir until the roux is a caramel color.
3. Add the garlic, onions, bell pepper, and celery. Sauté until the onions are soft and clear.
4. Add the spice mix.
5. Add the stock slowly while stirring. Simmer for at least 30 minutes, longer if you like.
   
6. Add the shrimp and cook them just long enough to turn pink. You don't want them to become tough through overcooking. 
7. Add the cooked lobster just long enough to warm it up.
8. Serve over rice.

Source — adapted from the Dooky Chase Cookbook

Prepared by Bruce R. Magee and Lisa Walker

Louisiana Anthology

June 20, 2022

Lobster Stock

I recently visited Maine, and my host Lisa Walker and I wanted to make étoufée with some leftover lobster. Here is the recipe for the stock we used. You can also use the shells from other shellfish.

 Ingredients

• 4-6 cups Maine lobster shells
• 2 Onions
• 2 Carrots
• 2 Celery stalks with the leaves
• 3 Sprigs of thyme from garden
• 5 Parsley sprigs
• 3 Garlic scapes
• 1 Dill sprig
• 3 Tarragon stems
• 1 1/2 cup dry white wine
• 2 bay leaves
• 2 Tbs tomato paste
• 20 peppercorn
• Water to cover the shells.

Directions

1. Clean the shells. Take out the insides.
2. Roast the shells for 20 minutes at 400°. (Optional)
3. Cover the shells with water.
4. Simmer lobster shells for 30 minutes.
5. Add the other ingredients.
6. Simmer for an hour.
7. Let it cool on the stovetop.
8. Strain & store.

Source — Simply Recipes

Prepared by Bruce R. Magee and Lisa Walker

Louisiana Anthology

June 20, 2022

Lobster Stock

I recently visited Maine, and my host Lisa Walker and I wanted to make étoufée with some leftover lobster. Here is the recipe for the stock we used. You can also use the shells from other shellfish.

 Ingredients

• 4-6 cups Maine lobster shells
• 2 Onions
• 2 Carrots
• 2 Celery stalks with the leaves
• 3 Sprigs of thyme from garden
• 5 Parsley sprigs
• 3 Garlic scapes
• 1 Dill sprig
• 3 Tarragon stems
• 1 1/2 cup dry white wine
• 2 bay leaves
• 2 Tbs tomato paste
• 20 peppercorn
• Water to cover the shells.

Directions

1. Clean the shells. Take out the insides.
2. Roast the shells for 20 minutes at 400°. (Optional)
3. Cover the shells with water.
4. Simmer lobster shells for 30 minutes.
5. Add the other ingredients.
6. Simmer for an hour.
7. Let it cool on the stovetop.
8. Strain & store.

Source — Simply Recipes

Prepared by Bruce R. Magee and Lisa Walker

Louisiana Anthology

June 20, 2022