Brussels Sprouts

Ingredients

• Fresh Brussels sprouts
• water
• Butter
• Salt, to taste
• Pepper, to taste

Directions

1. First, go through the Brussels sprouts and remove any damaged leaves. Give them a good rinse under running water.
2. Trim the ends of the Brussels sprouts to get them ready for cooking.
3. Fill a pot with water and add salt. Bring it to a boil.
4. Add the Brussels sprouts to the boiling water and cook them until tender, usually within 10-12 minutes.
5. While the sprouts are cooking, melt butterr in a small saucepan over low heat to make clarified butter.
6. Once the Brussels sprouts are tender, drain them well.
7. Arrange the cooked Brussels sprouts on a serving dish. Pour the prepared clarified butter over the sprouts, ensuring they are evenly coated.
8. Serve the Brussels sprouts while they are hot.

Source — The Unrivalled Cook-Book
Prepared by Yashodara Ekanayaka
Louisiana Anthology
July 19, 2023

Kimchi

Ingredients

• 1 large Napa Cabbage
• 1/2 cup coarse sea salt
• 4 cups water
• 1 tablespoon grated ginger
• 4 cloves garlic,minced
• 2 tablespoons Korean red pepper flakes (Gochugaru)
• 2 tablespoons fish sauce
• 2 green onions, sliced

Directions

1. Cut the Napa cabbage into bite-sized pieces, removing the core.
2. Dissolve sea salt in water to create a brine. Soak the cabbage in the brine for 2 hours.
3. Rinse the cabbage well under running water and drain.
4. In a bowl, mix grated ginger, minced garlic, Korean red pepper flakes, and fish sauce
5. Add the cabbage to the spicy paste mixture and mix well.
6. Add sliced green onions and mix again.
7. Transfer the kimchi to a clean glass jar, pressing it down firmly to remove air bubbles. Leave some space at the top.
8. Seal the jar and let it ferment at room temperature for 1 to 2 days.
9. Refrigerate the kimchi to slow down fermentation and enhance the flavor.
10. Enjoy your homemade kimchi as a side dish or in various Korean-inspired dishes!

Source—Yashodara Ekanayaka
Prepared by Yashodara Ekanayaka
Louisiana Anthology
July 19, 2023

Vodka Rigatoni

Ingredients

• 1 tablespoon kosher Salt
• 1 medium onion
• 4 cloves of garlic
• 4 ounces of parmesan cheese
• 2 tablesppons of extra-virgin olive oil
• 4 ounces tomato paste
• 1 tablespoon crushed red pepper
• 2 ounces of vodka
• 3/4 cup heavy cream
• 1 pound rigatoni pasta

Directions

1. Boil and salt one pot of water.
2. Put pasta in water.
3. Heat a pan with drizzled olive oil.
4. Finely chop onion and garlic.
5. Put onion and garlic in pan and cook till slighly brown.
6. Add in tomato paste and crushed red pepper fakes.
7. Stir until paste evenly coats the onion and garlic.
8. Add in vodka and reduce to low heat while stirring.
9. Add in heavy cream and stir.
10. Add in a spoonful of the boiling pasta water.
11. Slowly add in parmesan cheese while stirring.
12. Remove from heat.
13. Drain pasta into colander.
14. Add in pasta to sauce.
15. Serve.

Prepared by Rylee Dykes
Louisiana Anthology
July 19, 2023

Mashed Potatoes

Ingredients

• 2 pounds of baking potatoes, peeled and quartered
• 1 cup milk
• 2 tablespoons butter
• 1/2 teaspoon salt
• 1/2 teaspoon pepper

Directions

1. Boil potatoes until mealy, rub off the skins, remove the specks, put them into a bowl.
2. Take two forks in one hand with the points of the prongs turned outward and mash the potatoes with them. while mashing add the butter and milk.
3. Salt and white pepper to taste.
4. The now mashed potatoes should be beaten a great deal until quite light.

Source — Louisiana Anthology
Prepared by Keegan McQueen
Louisiana Anthology
July 19, 2023

Roast Pigeons

Ingredients

• 2 or 3 pigeons, plucked and dressed
• 1/4 cup melted butter or olive oil
• 1 cup of your preferred stuffing or filling

Directions

1. Pick, draw, clean, and stuff the pigeons as you would a chicken.
2. lay them in rows and add a little water poured into the pan to prevent their scorching.
3. Unless the pigeons are very fat, baste with butter until they are half cooked.
4. When cooked, thicken the gravy that drips from them, and boil the gravy, then pour into the grav-boat.

Source — Louisiana Anthology
Prepared by Keegan McQueen
Louisiana Anthology
July 19, 2023

Chicken Potpie

Ingredients

• 1 box of crust
• 1/3 cup butter
• 1/3 cup of all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 cup of mill
• 2 1/2 cups cooked chicken
• 2 cups mixed vegetables

Directions

1. Heat oven to 425 f. take the dough paste and cut it into long, broad strips, and line the pot with it, placing them like the staves of a barrel.
2. Cut a large, fine chicken into small pieces, salt and pepper it, and put it into the pot with a quarter of an onion minced fine two potatoes sliced thinly, and some large, flat dumplings of rich paste.
3. Rub some flour and butter together, stir in some hot water, and make the mixture smooth.
4. Pour this over the chicken, and if it is not enough to cover it add a little warm milk and water.
5. Turn the tops of the crust lining the pot over the chicken, and make a lid of crust to go over the whole (a hole in the middle of this must be left for the gravy to bubble throush)
6. Bake for 30 - 40 minuets or till the crust is golden brown.

Source — Louisiana Anthology
Prepared by Keegan McQueen
Louisiana Anthology
July 19, 2023

Cucumber Salad

Ingredients

• Fresh ripe cucumbers
• Garlic
• Oil
• Vinegar
• Pepper
• Salt
• Ice
• Water

Directions

1. Pare cucumbers.
2. Slice very thin.
3. Lay cucumbers in ice-water for an hour.
4. Put into a dish rubbed with garlic.
5. Dress with oil, vinegar, pepper, and salt.
6. Lay a piece of ice in the dish.
7. Serve.

Source-— The Unrivalled Cook-Book
Prepared by Rylee Dykes
Louisiana Anthology
July 19, 2023