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La Belle Cuisine - Favorite Recipes

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Favorite New Orleans
Thanksgiving Recipes

By Judy Walker
The Times-Picayune, New Orleans LA
November 9, 2009

"Every year at Thanksgiving, New Orleans and Gulf Coast residents make their unique favorite recipes. The Times-Picayune is proud to have been a part of
this tradition, printing these recipes many times.
Mirliton casserole? Check. We have a wonderful one sent in by a reader in
1997, with crawfish, shrimp AND crabmeat. Oyster dressing? Oh yes. We have
the one from [New Orleans] cooking teacher Chiqui Collier, who says it's
probably the one recipe she's been asked for more than any other.
The famous Spinach Madeline? Of course! We have carrot souffle (just like the cafeteria's), and the recipe for Ruth's Chris Sweet Potato Casserole [recipe
follows] that I weaseled out of the company the year they decided to start
selling it as a take-out item..
The recipe for Rosie's sweet potato pies [recipe follows] makes four, but listen
to me: Just make all of them, OK? You and your guests will eat them, or you
can freeze a couple or treat the neighbors. We also have Camellia Grill's
Pecan Pie [recipe follows]
, since it was published in Kit Wohl's New Orleans Desserts cookbook.
You better save those turkey bones, too, to make [Marcelle's] Turkey Bone
Gumbo [recipe follows] the next day. It's almost as much fun, if not more,
than Thanksgiving day.

 

Ruth's Chris Special Sweet Potato Casserole
By Judy Walker
The Times-Picayune, New Orleans LA
November 20, 2007

“Ruth's Chris special sweet potato casserole is an all-year-round
hit with patrons, and it's especially popular at Thanksgiving.”

Makes 12 servings

Crust
1 cup brown sugar
1/3 cup flour
1 cup chopped nuts (pecans preferred)
1/3 stick butter, melted

Combine brown sugar, flour, nuts and butter in mixing bowl.
Set aside.

Sweet Potato Mixture
3 cups mashed sweet potatoes
1 cup sugar
1/2 teaspoon salt
1 teaspoon vanilla
2 eggs, well beaten
1/2 cup (1 stick) butter, melted

Preheat oven to 350 degrees. Coat a medium-size casserole dish with nonstick spray. Combine sweet potatoes, sugar, salt, vanilla, eggs and
butter in a large mixing bowl in the order listed. Beat thoroughly with a
hand mixer to increase the fluffiness of the sweet potato mixture. Pour
mixture into the baking dish. Bake for 30 minutes. (At this point, dish
can be covered and refrigerated.)
Sprinkle the surface of the sweet potato mixture evenly with the crust mixture and return to oven for 10 minutes. Allow to set at least 30
minutes before serving. The brown sugar and pecan crust should be
slightly browned and crunchy.

 

Rosie's Sweet Potato Pies
By Judy Walker
The Times-Picayune, New Orleans LA
October 23, 2008

“Henry requests this recipe for Miss Rosie's sweet potato pies. He lost
his copy in the floodwater, he says.
Henry, thank you for asking for a holiday recipe well in advance!
This recipe, from Rosie Barry via her daughter, Linda Sevalia,
was first published in 1997 and it has been a favorite with our
readers ever since.
Sevalia usually made the pie filling a day or two ahead, refrigerated
it and baked the dessert on the day she wanted to serve it.”

Makes 4 9-inch pies

3 pounds sweet potatoes (about 2 large ones)
1 stick (1/2 cup) butter, softened
One 12-ounce can evaporated milk (1 1/2 cups)
2 cups sugar
2 tablespoons ground nutmeg
1 tablespoon vanilla extract
6 large eggs
4 unbaked 9-inch pie shells
Ice cream or sweetened whipped
cream, optional

Scrub the potatoes and boil them until very tender, about one hour; drain. When cool enough to handle, peel the potatoes and place in the large bowl
of an electric mixer. Add the butter, milk, sugar, nutmeg, vanilla and eggs.
Beat until the mixture is smooth. (If the filling is made ahead of time,
cover and refrigerate until ready to bake the pies.)
Preheat oven to 375 degrees. Pour the filling into the pie shells and bake
until crusts are golden brown, 30 to 35 minutes. Serve warm or at room temperature, topped with ice cream or sweetened whipped cream,
if desired.

 

Camellia Grill's Pecan Pie
By Judy Walker
The Times-Picayune, New Orleans LA
November 10, 2009

Makes a 9-inch pie

“For a real feast for all the senses away from the French Quarter take the St. Charles street car line to Camellia Grill. This trip to a great New Orleans institution includes an architectural tour as “the car” moseys past fabulous
houses, mansions and Audubon Park. Jump off at Carrollton Avenue near
the end of the line. Just across the street is The Camellia Grill, with its
white columns and pink neon sign. Inside you will find 29 seats at a ser-
pentine counter staffed by friendly, white-coated waiters and cooks at
open grills.”
~ Michael Stern

4 large eggs
1/4 teaspoon salt
1/4 cup unsalted butter, melted
1 1/4 cups light corn syrup
1 1/4 cups brown sugar, firmly packed
1 teaspoon vanilla extract
1 9-inch pie shell, unbaked
1 cup pecans, chopped or whole

In a medium bowl, beat eggs with a wire whisk or fork until foamy.
Add the salt, melted butter, light corn syrup, brown sugar and vanilla.
Mix well. Pour into unbaked pastry shell; top the mixture with chopped
or whole pecans. Bake for about 45 to 50 minutes.
Remove from oven and cool on a wire rack to room temperature
before cutting. Serve topped with a scoop of vanilla ice cream or a
swirl of whipped cream.

 

Turkey Bone Gumbo
By Judy Walker
The Times-Picayune, New Orleans LA
November 10, 2009

"Since Marcelle Bienvenu first shared her friend Ronnie Foreman's
recipe for turkey bone gumbo, it's become a post-Thanksgiving
favorite with families all over south Louisiana.
Make this once, and you may never have another piece of leftover
turkey hanging around in your refrigerator.
With his gumbo, Foreman serves potato salad, baked sweet potatoes,
rice (of course) and lots of French bread.

Makes 8 to 10 servings

3/4 cup vegetable oil
3/4 cup all-purpose flour
1 1/2 cups chopped onions
1 cup chopped bell peppers
1/2 cup chopped celery
1 teaspoon salt
1/2 teaspoon cayenne
1/2 pound smoked sausage, chopped (optional)
1/2 gallon turkey broth (recipe follows)
1 1/2 pounds turkey meat, chopped,
plus any reserved meat from the
carcass in the broth
Reserved onions and celery from broth
2 tablespoons chopped parsley
2 tablespoons chopped green onions

In a large cast-iron pot or enameled cast-iron Dutch oven, combine the oil and flour. Stirring constantly and slowly for 20 to 25 minutes, make a dark brown roux, the color of chocolate. Add the onions, bell peppers, celery,
salt and cayenne. Cook, stirring often, until the vegetables are soft, about five minutes.
Add the sausage and cook for five minutes, stirring often. Add the broth
and bring to a boil. Reduce the heat to medium-low and simmer for 45
minutes. Add the turkey meat, the reserved onions and celery and cook
for 15 minutes. Add the parsley and green onions. Serve in soup bowls
with steamed rice.

Turkey Broth

Makes about 1/2 gallon

1 turkey carcass
3 ribs celery, cut into 4-inch pieces
2 medium onions, peeled and quartered
1 gallon of water, or enough water
to cover the carcass
2 teaspoons salt
1 tablespoon black peppercorns
4 bay leaves

Place the carcass in a large stockpot. Add the celery, onions, water, salt, peppercorns and bay leaves. Bring to a boil, then reduce the heat to medium and simmer, uncovered, for two hours. Remove from heat. Skim any oil that has risen to the surface.
Strain through a large fine-mesh sieve. Reserve any meat that has fallen off the bones and pick off any meat that may still remain on the carcass. Reserve the onions and celery.


Favorite New Orleans Recipes, page 1


Featured Archive Recipes:
Ambrosia Cake (Marcelle Bienvenu)
Louisiana Firefighters Give Thanks (2001)
Louisiana Thanksgiving Feast
New Orleans Oyster and Artichoke Soup
New Orleans Oysters Polo
Sweet-Potato Chocolate Pie
Tasty New Orleans Traditions
Thanksgiving Side Shows
(Marcelle Bienvenu)


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