Atchafalaya Swamp, 'Cajun Country', Louisiana, USA
Atchafalaya Swamp, Cajun
Country, Louisiana, USA

Sylvain ...
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      La Belle Cuisine

A Tribute to Craig Claiborne

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Fine Cuisine with Art Infusion

"To cook is to create. And to create well...
is an act of integrity, and faith."

 

"Cooking is at once one of the simplest and most gratifying of
the arts, but to cook well, one must love and respect food."
~ Craig Claiborne


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Corn Crop, Wisconsin, USA
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Craig Claiborne, in his New York apartment in 1990
(courtesy AP)

A Tribute to Craig Claiborne

 

Atchafalaya Swamp Near Gibson in the Heart of 'Cajun Country', Louisiana, USA
Atchafalaya Swamp Near Gibsom in the Heart of Cajun Country, Louisiana USA
Robert Francis
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La Belle Cuisine

 


from the introduction to Southern Cooking:

"Nothing rekindles my spirits, gives comfort to my heart and mind,
more than a visit to Mississippi... and to be regaled as I often have
been, with a platter of fried chicken, field peas, collard greens, fresh
corn on the cob, sliced tomatoes with French dressing... and to top it
all off with a wedge of freshly baked pecan pie."

 

Craig Claiborne's Maque Choux


Craig Claiborne's
Southern Cooking

by Craig Claiborne, 1987, Times Books/
2007, Univ. of Georgia Press

"One of the most typically Cajun dishes is called maque choux,
a name I have never heard explained. It is primarily a vegetable
dish with corn as its principal ingredient."

16 ears fresh corn on the cob
4 tablespoons butter
1 tablespoon peanut oil
1 cup chopped onion
1 cup chopped bell pepper (green and red)
1 teaspoon freshly ground pepper
1/2 teaspoon cayenne pepper
1/4 teaspoon dried thyme
2 cups cored, chopped, ripe tomatoes
3 tablespoons heavy cream
1 teaspoon sugar

Cut corn kernels from the cob using sharp knife. Scrape cobs to obtain
pulp. there should be about 8 cups.
Heat 1 tablespoon butter and the oil in a skillet and add the onions and
bell peppers. Cook, stirring, until wilted. Add the corn, ground pepper, cayenne and thyme. Cook about 10 minutes or until corn starts to stick
to the bottom. Add tomatoes, salt to taste, cream and sugar - stir.
Cover and cook, stirring often, about 10 minutes. Stir in remaining
3 tablespoons butter and serve hot. Serves 10.


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