Tom Fitzmorris's New Orleans Food (Revised Edition): More Than 250 of the City's Best Recipes to Cook at Home
Format: PDF / Kindle (mobi) / ePub
Now, three years after the release of New Orleans Food, Fitzmorris revisits his magnum opus to coincide with the publication of his memoir, Hungry Town. This expanded edition features 25 delicious new recipes steeped in the town’s Creole and Cajun traditions yet updated to reflect contemporary tastes and ingredients. Whether you’re nostalgic for the taste of New Orleans or simply love good food, New Orleans Food should find a place on your cookbook shelf.
a gumbo z’herbes recipe before. The recipe also turns out a more elegant soup than usually goes under this name. My wife suggested I take it a step further and add heavy cream, but I can’t bring myself to do that during Lent. STOCK 6 medium gumbo crabs, crushed 1 small onion, cut up 1 tsp. black peppercorns 2 bay leaves GREENS 1 bunch of collard greens 1 bunch of mustard greens 12 Brussels sprouts 1 bunch of spinach 1 bunch of flat-leaf parsley, stems trimmed Top 5 inches of a bunch
split-pea soup as I was growing up, but when I tried to cook it, I couldn’t get it right. Then I parted with tradition by leaving out the ham that’s in every recipe and using a vegetable stock. This meatless, fatless soup turned out to be just what I remembered. (No surprise that my frugal mom made hers without meat.) The cilantro gives it a great fresh flavor, but if you don’t like cilantro, use parsley. This soup is better the second day. STOCK 3–4 carrots, coarsely chopped 2 ribs celery,
eggplant and tomato is the soup of the day. It’s always so good—no matter who cooked it—that it must be one of those ideal flavor combinations. Here’s my take on it. ⅓ cup extra-virgin olive oil 3 cloves garlic, crushed � tsp. crushed red pepper 1 large eggplant, peeled and cut into large dice 2 sprigs fresh thyme, leaves chopped 4 leaves fresh rosemary (only 4 leaves!) Three 28-oz. cans whole plum tomatoes, crushed by hand, juice reserved 1 tsp. lemon juice 1½ tsp. salt 1. Heat the oil
chopped 2 Tbsp. salt-free Creole seasoning 2 tsp. salt Four 8–10-oz. grouper fillets SAUCE 2 cups heavy whipping cream 1 Tbsp. butter 1 Tbsp. chopped yellow onion 1 Tbsp. chopped shallot � tsp. chopped garlic � tsp. saffron (about 10 threads) � tsp. salt � tsp. ground white pepper 1 dozen fresh, shucked large oysters 1. Preheat the oven to 400 degrees F. Lightly oil a large baking pan and set aside. 2. To make the crust: Melt the butter and blend it with the remaining crust
potatoes a day or more in advance (perhaps while you’re baking something else) and refrigerate them. They shred better that way. 5 lb. medium white potatoes 1 stick butter 3 green onions, tender green tops only, finely sliced Salt and freshly ground black pepper to taste 1. Preheat the oven to 450 degrees F. 2. Bake the potatoes, skins on, in the center of the oven for 40 minutes. This will be a bit less than the time needed for edible baked potatoes. Cool the potatoes, then refrigerate.