Wednesday, March 29, 2023

Savory Friar's Omelet

 

Ingredients

  • One pound of potatoes
  • Half pound of carrots
  • One egg yolk
  • A half stick of butter
  • Bread crumbs
  • Salt and pepper

Directions

  1. Boil one pound of potatoes and one half-pound of carrots.
  2. Rub potatoes and carrots through wire sieve with wood spoon once boiled through.
  3. Mix egg yolk, salt, pepper, and teaspoon of melted butter with potatoes and carrots. Beat this mixture until it becomes a thick paste
  4. Take paste mixture into well-buttered pudding dish and scatter bread crumbs and 1-2 small pieces of butter on top.
  5. Bake for half and hour, or until bread crumbs are crisp and brown. Serve hot on dish and enjoy.
Source — Creole Cookery Book
Prepared by Jake Elliott
Louisiana Anthology
March 29, 2023

Friday, October 21, 2022

Ginger Snaps


 Ingredients

  • 1 cup of butter 
  • 1 cup of lard
  • 1 cup of sugar
  • 1 cup of molasses
  • 1/2 cup of water
  • 1 tablespoonful of ginger 
  • 1 tablespoonful of soda
  • Flour enough to roll the dough soft
Directions
  1. Mix all ingredients together.
  2. Mix 1 cup of butter and lard.
  3. Mix in the cup of sugar.
  4. Mix in the cup of molasses.
  5. Mix in the 1/2 cup of water.
  6. Add the 1 tablespoonful of ginger.
  7. Mix in the 1 tablespoonful of soda in hot water.
  8. For the flour create a dough and roll the dough soft.


Prepared by Bryan Breard
October 21, 2022

Egg Sauce

 Ingredients

  • 3 tablespoons of butter 
  • 4 to 5 eggs
  • Cayenne pepper & Salt
Directions
  1. Melt the 3 table spoons of butter.
  2. For the 4 to 5 eggs hard boiled and mashed very smooth.
  3. Add a little cayenne pepper & salt.
  4. Mix all ingredients together.

Prepared by Bryan Breard
October 21, 2022

Monday, October 17, 2022

Tomato Aspic

Ingredients
  • 1 can of tomatoes 
  • 1 slice of onion
  • 2 bay leaves
  • A few celery tops
  • 1 teaspoon of salt
  • Dash of cayenne 
  • Box of Gelatin
Directions
  1. Mix all ingredients together.
  2. Bring to a boiling point & add 3/4 of gelatin which has been soaked in 1/2 cup of cold water for 1/2 hr.
  3. Mix until dissolved.
  4. Add the juice of half a lemon then strain again.
  5. Pour into egg cups or moulds and let stand aside on ice for four or five hours.
  6. When ready to use plunge the cups in hot water for a minute and turn the aspic out on lettuce leaves.
  7. Serve with mayonnaise.


Prepared By Bryan Breard
October 17th 2022

Gluten-Free BBQ Chicken or Pulled Pork Pizza

 Ingredients

  • 1 1/2 cups of gluten free flour
  • 2 tablespoons of non fat milk
  • 1 teaspoon baking powder
  • 3/4 tablespoons of salt
  • 1 1/2 cup of instant yeast
  • 1 cup of warm water
  • 1/4 cup of olive oil
  • 1/3 cup of Tabasco BBQ sauce, or more if you like extra sauce.
  • Two types of cheese, (Shredded mozzarella & Smoked Gouda) 
  • 1 Cup of chopped cooked chicken or Pulled Pork
  • Red onions(optional) I prefer without
  • Two tbsp. vanilla extract
  • Three and one-half cups of self rising flour

Directions

  1. Mix all ingredients together together for the homemade dough.
  2. When finished and clumpy/solid spread out on flat sheet.
  3. Add ingredients of bbq sauce, chicken, etc...
  4. Bake at 350-400 degrees Fahrenheit for 20 minutes.
Source — Bryan Breard
Recipe for: Homemade Gluten-Free BBQ Chicken Pizza
October 17, 2022

Thursday, October 6, 2022

Family Bread

 

Ingredients

  • One peck (2 gallons) of sifted flour
  • Half pint of yeast
  • Skim milk
  • Shortening 
  • One teaspoon of salt

Directions

  1. Wet flour and yeast with skim milk.
  2. Add a little shortening and teaspoon of salt.
  3. Knead well.
  4. Be particular to have the dough soft, if wheat flour, and stifle, if made of rye.
Source — Creole Cookery Book
Prepared by Jon-Mikah Hart
Louisiana Anthology
Sept 30, 2022

Soupe À la Julienne (Julienne Soup)

 

Original French Recipe

Pour la julienne il faut couper des carottes, navets, poireaux, céleri blanc en petits filets. Ajouter des petits morceaux de choux-fleurs, des pois verts un peu de persil hâchez-les faire frire dans du beurre sans les brunir — ajouter du bouillon de bœuf laisser mijoter à un petit feu deux heures, par assiettée de soupe, il faut calculer deux cuillerées de legumes coupes. Ou peut le faire au maigre, a 1’eau aulieu de bouillon, on y ajoute une cuillerée de sucre si l’on veut, ce qui est délicieux c’est du céleri cuit avec un peu de bon bouillon comme légume et mangé avec le poulet.

Notre cuisinière coupait un peu de choux dans la julienne et y mettait un peu de sucre, c’est très-bon.

Ingredients

  • Carrots
  • Turnips
  • Leeks
  • White celery
  • Cauliflower
  • Green peas
  • Parsley
  • Butter
  • Beef broth or water
  • 1 tsp Sugar (optional)

Directions

  1. Cut carrots, turnips, leeks, and white celery into small fillets.
  2. Cut cauliflower into small pieces.
  3. Heat butter in a pot at medium-low heat.
  4. Add cauliflower, green peas, and parsley to heated butter.
  5. Fry without browning.
  6. Add vegetable fillets.
  7. Add beef brother (or water) to cover. 
  8. Simmer on low heat for two hours.

Added Notes

  1. Per plate of soup, calculate two spoonfuls of cut vegetables.
  2. You can do it lean, in water instead of broth.
  3. Add a spoonful of sugar if you want, which is delicious.
  4. It's celery cooked with a little good broth as a vegetable and eaten with the chicken.
  5. Our cook cut a little cabbage in the julienne and put a little sugar in it, it's very good.
Source — Cooking in Old Créole Days
Prepared by Jon-Mikah Hart
Louisiana Anthology
Sept 30, 2022