Galatoire's Cookbook: Recipes and Family History From The Time-Honored New Orleans Restaurant

Relié - 18/10/2005 - Clarkson Potter - 272 pages

Galatoire's Cookbook: Recipes and Family History From The Time-Honored New Orleans Restaurant

Le Pitch

Présentation de l'éditeur Winner of the James Beard Foundation’s Award for Outstanding Restaurant of 2005 Nestled in the heart of the French Quarter, among the stately townhouses and ornate iron balconies, you’ll find New Orleans’ favorite restaurant. A century after opening its doors, Galatoire’s has become a time-honored New Orleans tradition that draws devoted customers again and again to mark their special occasions. Visitors come from far and wide, knowing that the food will be sublime and the atmosphere warm and inviting. Galatoire’s Cookbook captures the essence of this storied establishment, with more than 140 recipes for its signature dishes. The restaurant’s unparalleled reputation begins with its emphasis on elegant, locally inspired fare. Anchored in the French Creole tradition, the cuisine of Galatoire’s reflects the bounty of regional seafood, from briny oysters to sweet crawfish; and the family recipes elevate fresh produce, poultry, and game to new levels with sauces and spices that lend unique flavor to each dish. All of the traditional Galatoire’s favorites are here for the home cook to re-create, from tangy Shrimp Remoulade to classic Creole Seafood Gumbo. And there’s a recipe for every occasion—whether you’re looking for an indulgent brunch such as Crab Sardou, a hearty showstopper like Venison Fillet with Juniper Berry Demi-Glace, or an easy, delicious weeknight dinner of fresh fish drizzled with lemony Hollandaise sauce. Brandy Milk Punch and Champagne Cocktails add sparkle to your evening, and your guests will love sweet finishes such as Bread Pudding with Banana Sauce or Chocolate Pecan Pie—if they can find room after the meal! This colorful chronicle also offers highlights from the history of the family that has made the restaurant great and captures some of the most memorable festivities that have taken place within its walls. Galatoire’s Cookbook is the ultimate celebration of one of New Orleans’ most beloved restaurants. Extrait Crawfish Bisque Makes 2 gallons; serves 10 to 12 This version of Galatoire’s famous crawfish bisque does not include stuffed crawfish heads, which make the preparation of the dish very time-consuming and labor-intensive to prepare. Instead we have used fresh Louisiana crawfish tails, which are added at the very end of the cooking process. This will keep for two to three days in the refrigerator. Do not freeze. • 2 tablespoons vegetable oil • 1 large onion, finely diced (about 2 cups) • One 6-ounce can tomato paste • One-half (.5) cup all-purpose flour • 2 cups heavy whipping cream • 1 tablespoon finely minced garlic • 2 gallons Crawfish Stock (recipe below) • One and one-half (1.5) cups brandy • 4 pounds fresh, peeled Louisiana crawfish tails • Salt and cayenne pepper to taste Place a large stockpot over high heat and add the vegetable oil. Add the onions and sauté, stirring occasionally, for 6 to 8 minutes, until the onions are caramelized. Add the tomato paste and flour and stir until incorporated. Lower the heat to medium and cook the mixture, stirring continuously, for 5 to 7 minutes, until it becomes brown and sticky. Take extreme care not to burn the mixture. Whisk in the cream and cook for 3 to 4 minutes, whisking constantly, so the mixture will be smooth. Add the garlic and stock and stir to thoroughly incorporate. Bring the mixture to a simmer and cook for 15 minutes, or until it has thickened slightly. Add the brandy and the crawfish tails and cook for an additional 10 minutes. Season with salt and cayenne pepper. Crawfish Stock Makes 2 gallons • 1 large onion, diced (about 2 cups) • 4 celery stalks, diced (about 2 cups) • One 6-ounce can tomato paste • 2 bay leaves • 3 pounds live crawfish Place a large stockpot over medium heat. Add the onions, celery, tomato paste, and bay leaves and sauté for 8 to 10 minutes, stirring continuously, until the mixture is a rusty light brown color. Add the crawfish and stir, folding the whole crawfish th Afficher moins Afficher plus
Détails du livre

Galatoire's Cookbook: Recipes and Family History From The Time-Honored New Orleans Restaurant

Relié - 18/10/2005 - Clarkson Potter - 272 pages

État
 
Prix neuf: 37,90 € Economisez 15 % - 15 %
32,20 €
Indisponible
Etre averti(e) de la disponibilité
Paiement sécurisé
Achat engagé

Produit collecté et traité en France.

0 g de CO2eq en moins par rapport au neuf.

Image to render

Revendez-le sur notre application!

Le Pitch

Présentation de l'éditeur Winner of the James Beard Foundation’s Award for Outstanding Restaurant of 2005 Nestled in the heart of the French Quarter, among the stately townhouses and ornate iron balconies, you’ll find New Orleans’ favorite restaurant. A century after opening its doors, Galatoire’s has become a time-honored New Orleans tradition that draws devoted customers again and again to mark their special occasions. Visitors come from far and wide, knowing that the food will be sublime and the atmosphere warm and inviting. Galatoire’s Cookbook captures the essence of this storied establishment, with more than 140 recipes for its signature dishes. The restaurant’s unparalleled reputation begins with its emphasis on elegant, locally inspired fare. Anchored in the French Creole tradition, the cuisine of Galatoire’s reflects the bounty of regional seafood, from briny oysters to sweet crawfish; and the family recipes elevate fresh produce, poultry, and game to new levels with sauces and spices that lend unique flavor to each dish. All of the traditional Galatoire’s favorites are here for the home cook to re-create, from tangy Shrimp Remoulade to classic Creole Seafood Gumbo. And there’s a recipe for every occasion—whether you’re looking for an indulgent brunch such as Crab Sardou, a hearty showstopper like Venison Fillet with Juniper Berry Demi-Glace, or an easy, delicious weeknight dinner of fresh fish drizzled with lemony Hollandaise sauce. Brandy Milk Punch and Champagne Cocktails add sparkle to your evening, and your guests will love sweet finishes such as Bread Pudding with Banana Sauce or Chocolate Pecan Pie—if they can find room after the meal! This colorful chronicle also offers highlights from the history of the family that has made the restaurant great and captures some of the most memorable festivities that have taken place within its walls. Galatoire’s Cookbook is the ultimate celebration of one of New Orleans’ most beloved restaurants. Extrait Crawfish Bisque Makes 2 gallons; serves 10 to 12 This version of Galatoire’s famous crawfish bisque does not include stuffed crawfish heads, which make the preparation of the dish very time-consuming and labor-intensive to prepare. Instead we have used fresh Louisiana crawfish tails, which are added at the very end of the cooking process. This will keep for two to three days in the refrigerator. Do not freeze. • 2 tablespoons vegetable oil • 1 large onion, finely diced (about 2 cups) • One 6-ounce can tomato paste • One-half (.5) cup all-purpose flour • 2 cups heavy whipping cream • 1 tablespoon finely minced garlic • 2 gallons Crawfish Stock (recipe below) • One and one-half (1.5) cups brandy • 4 pounds fresh, peeled Louisiana crawfish tails • Salt and cayenne pepper to taste Place a large stockpot over high heat and add the vegetable oil. Add the onions and sauté, stirring occasionally, for 6 to 8 minutes, until the onions are caramelized. Add the tomato paste and flour and stir until incorporated. Lower the heat to medium and cook the mixture, stirring continuously, for 5 to 7 minutes, until it becomes brown and sticky. Take extreme care not to burn the mixture. Whisk in the cream and cook for 3 to 4 minutes, whisking constantly, so the mixture will be smooth. Add the garlic and stock and stir to thoroughly incorporate. Bring the mixture to a simmer and cook for 15 minutes, or until it has thickened slightly. Add the brandy and the crawfish tails and cook for an additional 10 minutes. Season with salt and cayenne pepper. Crawfish Stock Makes 2 gallons • 1 large onion, diced (about 2 cups) • 4 celery stalks, diced (about 2 cups) • One 6-ounce can tomato paste • 2 bay leaves • 3 pounds live crawfish Place a large stockpot over medium heat. Add the onions, celery, tomato paste, and bay leaves and sauté for 8 to 10 minutes, stirring continuously, until the mixture is a rusty light brown color. Add the crawfish and stir, folding the whole crawfish th Afficher moins Afficher plus
Détails du livre

Acheter la série complète

Rodrigue, Melvin

( livres)

Voir toute la série
Total -

Aller plus loin

Vous pouvez également aimer

Récemment consultés