Keen's Strawberry Seedling
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“Doubtless God could have made a better berry,
but doubtless God never did.”
~ Dr. William Butler
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La Belle Cuisine
Local cookbooks are hot off the presses
The Times-Picayune, New Orleans, LA
Thursday, April 7, 2005
Arnaud's Restaurant Cookbook:
New Orleans Legendary Creole Cuisine
"Arnaud's Restaurant Cookbook: Legendary Creole Cuisine," by Kit Wohl
(Pelican Publishing, $27.50) was completely overseen by Wohl. With lavish
photography by David G. Spielman, as well as historical photos, it no doubt
will be one of the most attractive cookbooks published locally this year.
The last "Arnaud's Creole Cookbook" was published in 1988. This year is the
25th anniversary of Archie Casbarian's proprietorship of the restaurant, so
was time for updated recipes and also to mark the anniversary, said Wohl,
has handled public relations and advertising for the restaurant since
Casbarians bought it from Germaine Wells. At that time, Wohl "wound
digging under Mrs. Wells' bed, pulling out boxes and digging out recipes,"
she said with a laugh. "She had all this memorabilia, with menus, recipes,
notes and things."
Wohl said the new cookbook project took four years, much longer than she
"We foolproofed it," said executive chef Tommy DiGiovanni of the process.
Wohl had four people "who did nothing but cook for two summers, cooked,
checked, revised and cooked again," she said. "Then Chef Tommy would
over and taste-test it, to make sure it was dialed in . . . then it went
back to the restaurant, where Tommy had interns or new people test them."
cup ruby port
1 cup red burgundy-style wine
1/2 orange, sliced
1 lime, sliced
1 whole clove
1 cinnamon stick
1/2 cup granulated sugar
3 cups vanilla ice cream
3 cups sliced fresh strawberries
Lightly sweetened whipped cream,
6 whole, perfect strawberries with stems,
Sprigs of fresh mint, for garnish
medium saucepan, combine the port and wine and place over
medium-high heat. Bring to a boil, then add the orange and lime slices,
the spices and sugar. Return to a boil, then remove from heat and cool
for at least 30 minutes. Strain the sauce. Cover and refrigerate until
serving. (The sauce will keep for up to two weeks.)
To serve, place one scoop of ice cream in each of six champagne glasses.
Cover the ice cream with sliced strawberries and drizzle generously with
the port sauce. Add a dollop of whipped cream, a whole strawberry, if
desired, and a sprig of fresh mint for show and serve at once.
Featured Archive Recipes:
More Recipes from Arnaud's
Berries Romanoff (Emeril)
Chilled Strawberry Soup with
Pound Cake Croutons
Fresh Strawberry Sherbet (Julia Child)
Gratin of Fresh Berries with Vanilla Crème
Brulée or Lemon Curd (Nancy Silverton)
Lemon Curd Strawberry Tart
Mangoes and Strawberries in
Sweet White Wine
Mixed Berry Pavlovas
Red Wine and Cassis Strawberries
Red Wine Soup (François Payard)
Strawberry Margarita Pie
Strawberry Mousse Cake
Strawberry Sorbet Shortcakes with
Sweetened Crème Fraîche Sauce
(French Laundry Cookbook)
Strawberry-White Chocolate Torte
Index - Fruit Recipe Archives
Index - Miscellaneous Dessert Recipes
Do you know what it means
to Miss New Orleans?
Rites of Spring Recipe
Recipe Archives Index