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Crescent City Cooking: Unforgettable Recipes from Susan Spicer's New Orleans: A Cookbook (English Edition) di [Susan Spicer, Paula Disbrowe]

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Paula Disbrowe

Susan Spicer

Crescent City Cooking: Unforgettable Recipes from Susan Spicer's New Orleans: A Cookbook (English Edition) Formato Kindle

Edizione Inglese di Susan Spicer (Autore), Paula Disbrowe (Autore) Formato: Formato Kindle

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One of New Orleans’s brightest culinary stars, Susan Spicer has been indulging Crescent City diners at her highly acclaimed restaurants, Bayona and Herbsaint, for years. Now, in her long-awaited cookbook, Spicer—an expert at knocking cuisine off its pedestal with a healthy dash of hot sauce, and at elevating comfort food to the level of the sublime—brings her signature dishes to the home cook’s table.

Crescent City Cooking includes all the recipes that have made Susan Spicer, and her restaurants, famous. Spicer marries traditional Southern cooking with culinary influences from around the world, and the result is New Orleans cooking with gusto and flair. Each of her familiar yet unique recipes is easy to make and wonderfully memorable.

Inside you’ll find :
• More than 170 recipes, ranging from traditional New Orleans dishes (Cornmeal-Crusted Crayfish Pies and Cajun-Spiced Pecans) to Susan’s very own twists on down-home cuisine (Smoked Duck Hash in Puff Pastry with Apple Cider Sauce; Grilled Shrimp with Black Bean Cakes and Coriander Sauce) and, of course, a recipe for the best gumbo you’ve ever tasted

• Over 90 photographs by Times-Picayune photographer Chris Granger, which display the vibrant city of New Orleans as much as Spicer’s wonderfully offbeat yet classy way of presenting her dishes

• Instructions that make Spicer’s down-to-earth but extraordinarily creative recipes easy to prepare. Spicer, who cooks for two picky preteens and packs lunch every day for her husband, knows how precious time can be and understands just how much is enough

There is something else of New Orleans—its spirit—that imbues this book’s every useful tip and anecdote. The strong culinary traditions of New Orleans are revived in Crescent City Cooking, with recipes that are guaranteed to comfort and surprise. This is some of the best food you’ll ever taste, in what is certain to become the essential New Orleans cookbook.

Lunghezza stampa

418 pagine
Lingua

Inglese
Memo

Su Kindle Scribe
Editore

Knopf
Data di pubblicazione

28 maggio 2009
Dimensioni file

3849 KB
Scorri Pagina

Abilitato
Word Wise

Abilitato
Miglioramenti tipografici

Abilitato
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Descrizione prodotto

L'autore

Susan Spicer was born in Key West, Florida, and lived in Holland until the age of seven, when her family moved to New Orleans. She has lived there ever since, and is the owner of two restaurants, Bayona and Herbsaint. This is her first cookbook.

Paula Disbrowe was the former Cowgirl Chef at Hart & Hind Fitness Ranch in Rio Frio, Texas. Prior to that, she spent ten years working as a food and travel writer. Her work has appeared in The New York Times, Food & Wine, and Saveur, among other major publications. --Questo testo si riferisce a un'edizione alternativa kindle_edition.

Estratto. © Riproduzione autorizzata. Diritti riservati.

Sweet Potato Brioche

Makes about 20 rolls
Prep time: 30 minutes prep time, 6 hours rising time

This recipe was adapted from one I found in the Jackson, Mississippi, Junior League cookbook, Come on In! We have served them at Bayona forever, and they go fast. The sweet potato gives these rolls a beautiful color and rich, moist texture.

1 envelope active dry yeast

1 teaspoon sugar plus 2 tablespoons sugar

1 cup mashed baked sweet potato (approximately 1 large or 2 small sweet potatoes)

5 eggs plus 1 beaten egg

1/4 cup whole milk

31/2 cups flour

1 teaspoon salt

1/2 pound (2 sticks) cold butter, cut into small pieces

In a small bowl, dissolve the yeast and 1 teaspoon sugar in 2 tablespoons warm water. Place the mashed sweet potato in the bowl of a mixer. Using the paddle attachment, beat 1 minute at medium speed, then add the 5 eggs, milk, and yeast mixture and beat for 1 minute. Add the flour, the remaining 2 tablespoons sugar, and salt and mix for about 5 minutes at medium speed. Let the mixture rest for 10 minutes, then beat in the cold butter, a third at a time. Remove the bowl, cover it lightly with plastic wrap, and allow the dough to rise at room temperature until doubled in size.

Close your hands into fists and gently punch down the dough to release air pockets and reduce its size. Cover the dough and place it in the refrigerator to rise overnight, or at least 6 hours.

Remove the dough from the refrigerator and scoop it into a buttered 6-cup brioche mold, 9 x 5-inch loaf pan, or individual molds (such as buttered muffin tins). Allow the dough to rise at room temperature until doubled.

Meanwhile, preheat the oven to 400F. Brush the surface of the dough with the beaten egg and prick it in several places with a toothpick. Bake for 10 minutes, then lower the temperature to 325F and continue baking until golden brown, about 20 more minutes for a large mold, or about 10 minutes for individual rolls. Cool for 10 minutes in the molds, then invert and cool completely on a wire rack.

Cotillion

Makes one cocktail

5–6 fresh basil leaves, plus one for garnish

1 sugar cube

1 ounce Cointreau or triple sec

1 1/2 ounces Patron or other silver tequila

5 ounces orange juice, preferably fresh-squeezed

Using a wooden spoon or "muddler," mash the basil with the sugar cube and Cointreau in a tall Collins glass. Fill the glass with crushed ice and add the tequila and orange juice. Stir with a long spoon or straw and garnish with a basil leaf.

Jalapeño-roast Pork
Makes 8 to 10 servings

This slow-roasted pork dish came to me from my Bayona partner, Regina Keever.The succulent meat lends itself to two fantastic preparations. For a Latin-inspired meal, serve it with Green Rice (p. 309). Or make ciabatta sandwiches with Pickled Cabbage and Creole Mustard (p. 154), from the leftovers.

1 boneless pork shoulder (about 6 pounds)
Juice and zest of 2 oranges (about 2/3 cup)
2 jalapeños, stemmed, seeded, and diced
2 tablespoons chopped fresh thyme
2 tablespoons minced garlic
2 tablespoons kosher salt
2 tablespoons cracked black pepper
2 tablespoons olive or vegetable oil

Preheat the oven to 325°F.
Rinse the pork shoulder and pat dry. Using a paring knife, make several 1/2-inch-deep incisions on both sides of the meat. Mix the juice, jalapeños, thyme, garlic, salt, pepper, and oil, either by hand or by pulsing in a food processor until just mixed. Rub the meat with the mixture, being sure to massage some down into the incisions.

Place the meat in a roasting pan fat side up, cover with foil, and roast for 3-4 hours, or until the meat is fork-tender. Cool, remove it from the pan, then shred or slice the pork as desired. After the meat has been removed, add a little water or broth to the roasting pan and stir to dissolve any brown bits, then strain the juices and pour them back over the sliced or shredded meat.

Molasses Gingerbread with Lime Cream
Serves 4

Moist, spicy gingerbread is one of those simple desserts that people tend to associate fondly with childhood holidays. For me, it harks back to the Christmas seasons that I spent as a kid in Europe where gingerbread is particularly popular. Blending a mixture of baking soda and boiling water into molasses has a magical transforming effect in the oven. The light brown batter becomes very dark, rich, and deeply flavored when baked. Fragrant with warm, fresh ginger, this gingerbread is very moist, simple to make, and irresistible. Lime Cream is an unexpected—but perfect—partner. The recipe makes enough cream for one gingerbread cake. Any leftover cream is delicious slathered over toasted pound cake, buttermilk biscuits, or brioche. Don't reserve this recipe just for holiday baking—it will make your family sublimely happy all year long.

1/4 pound (1 stick) butter, plus more for buttering the pan
1 cup sugar
3 eggs
2 cups flour
1 teaspoon cinnamon
1 teaspoon ground cloves
2 teaspoons baking soda
1 tablespoon fresh grated ginger (or 1/2 teaspoon ground ginger)
1 cup unsulfured molasses
2 teaspoons baking soda dissolved in 2 tablespoons hot water
Lime Cream

Preheat the oven to 350°F, and butter an 8-inch square pan.

Melt the stick of butter, pour into a large bowl, and allow it to cool slightly. Beat the sugar and eggs into the butter. In a separate medium bowl, whisk together the flour, cinnamon, cloves, baking soda, and grated ginger.

Bring 1 cup of water to a boil in a samll saucepan. Using a wooden spoon, stir the molasses and soda solution into the water. Whisk the dry ingredients into the sugar and eggs, then stir in the molasses mixture.
Pour the batter into the prepared pan and bake for 45 minutes to an hour, testing for doneness with a wodden toothpick in the center of the cake (it should pull out clean and free of batter). Another indicator is that the cake will pull away from the sides of the pan when it's done. Cool the cake on a wire rack for 10 minutes. Run a knife around the rim of the pan to loosen the cake, and invert it onto a cooling rack and cool completely. Cut into squares and serve with Lime Cream (see below).

Lime Cream

2 eggs
1/2 cup sugar
1/3 cup fresh lime juice
Zest of 1 lime, grated (about 1 tablespoon)
4 tablespoons (1/2 stick) butter, cut into small pieces
1 cup heavy cream

In the bowl of an electric mixer, use the whisk attachment to whip the eggs and sugar at high speed until double in volume and light in color. Lower the speed and blend in the lime juice and zest.

Pour the egg mixture into a medium metal bowl placed over a pot of simmering water (or a double boiler). Cook over high heat, whisking often, until smooth, very thick, and custardlike (about 20 minutes). Remove from the heat and use a wooden spoon to stir in the butter, a few pieces at a time, until it is fully incorporated. If the final mixture is lumpy, strain through a fine sieve. Otherwise, cool to room temperature.
Using an electric mixer or a wire whisk, whip the heavy cream into soft peaks. Gently fold a fourth of the whipped cream into the lime curd. Then fold in the remaining whipped cream. --Questo testo si riferisce a un'edizione alternativa kindle_edition.

Dettagli prodotto

ASIN ‏ : ‎ B000XPPVY2
Editore ‏ : ‎ Knopf (28 maggio 2009)
Lingua ‏ : ‎ Inglese
Dimensioni file ‏ : ‎ 3849 KB
Da testo a voce ‏ : ‎ Abilitato
Screen Reader ‏ : ‎ Supportato
Miglioramenti tipografici ‏ : ‎ Abilitato
X-Ray ‏ : ‎ Non abilitato
Word Wise ‏ : ‎ Abilitato
Memo ‏ : ‎ Su Kindle Scribe
Lunghezza stampa ‏ : ‎ 418 pagine
Numeri di pagina fonte ISBN ‏ : ‎ 1400043891

Recensioni dei clienti:
81 voti

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Paula Disbrowe
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Susan Spicer
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81 valutazioni globali

5 stelle		79%
4 stelle		8%
3 stelle		7%
2 stelle		4%
1 stella		2%

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A Satisfied Customer

Lovely, tasty recipes and a great buy

Recensito nel Regno Unito 🇬🇧 il 2 marzo 2016

Acquisto verificato

I like this book, it's got lots of tasty recipes in it and they work well. Interesting though that many are very French influenced, little changed from the French version and this was a bit of a surprise to me.

I bought the book secondhand and it really is like new, so I got it for a frction of the price, a great buy and good service from the seller, will definitely use them again.

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Shane Griffin

After enjoying an amazing meal at Susan Spicer's Bayona restaurant in New Orleans

Recensito in Canada 🇨🇦 il 11 dicembre 2014

Acquisto verificato

After enjoying an amazing meal at Susan Spicer's Bayona restaurant in New Orleans, I was quick to order two copies of the cookbook. I ordered a copy for me and a companion I shared dinner with. The cookbook certainly lived up to my expectations. I have been slowly making my way through the book, ear marking recipes I can't wait to try out. If you are a foodie and love to experiment; and you want a unique take on a combination of classical cooking blended with the amazing flare of NOLA, this book is a must add to your collection.

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The Art Farm

Buy It

Recensito negli Stati Uniti 🇺🇸 il 7 maggio 2021

Acquisto verificato

I am an advanced home chef with 5 book cases of cookbooks. I found this book to be full of creative, well thought out, clearly presented, recipes with an appropriate level of description for methods. Most of the recipes I have made are original to Susan Spicer, and all have been delicious. So this book did not duplicate the many others I have on Southern, Creole, or New Orleans cuisine. The plates are restaurant worthy presentations. All this is presented with a fair number of photos in an understated graphic presentation. The food shines, and the book should be bought for the substance, not the coffee table. I find myself unexpectedly returning to it often.

Additional notes:

I tried the Caesar salad dressing and like it better than the Bobby Flay recipe I was using.

My family, regular Crab cake eaters, all say the Tartar sauce recipe is the best they have had.

Additional notes:

Have made the Caesar dressing two more times for company and with many plates on the table to comment about, guests remarked on the dressing and asked for the recipe.

The roasted chicken recipe is delicious.

Shrimp with tomatoes, feta, and basil is delicious; nice flavors in the sauce recipe.

I keep returning to this book, while also reading Susur (Didnt think so but I actually did need his amazing garlic butter recipe!) , and Modernist Cuisine, and have identified many more recipes in this book that I am going to try ahead of the other texts.

I am also sticking with my original remarks that the recipes strike me as quite original, not your every New Orleans cookbook. As I have gone deeper into this book I have a gained a really high level of respect for this Chef and I have learned a lot from this book. I should have appreciated more from the start. I was initially turned off by the design. Buy the book for the content. There is a lot here.

Have now tried the pickled shrimp recipe. Well balanced, delicious, recipe. Has a sweet note that differentiates it from Frank Stitt and the Lee Brothers recipes for pickled shrimp, both of which I also love. I used the zatarains for the boil and the option for apple cider vinegar. I am looking forward to trying her alternative suggestions for red wine vinegar and home made spice blend. Can’t stop eating it. This is delicious.

Balsamic vinaigrette recipe is also a winner.

2 persone l'hanno trovato utile

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dmatro

Wow your friends and family

Recensito negli Stati Uniti 🇺🇸 il 13 giugno 2022

Acquisto verificato

My husband and I ate at Susan Spicer’s restaurant in New Orleans. The meal was memorable. I happened upon this cookbook when searching for a particular “similar” recipe to my husband’s meal. That recipient was in the book, so I bought it.

I made the Jalapeño Roast Pork, it might not have been as good as the restaurant, but it was delicious. Recently I made one of her snapper recipes…and my husband of 10 years raved it was the best meal I had ever made (and I am a pretty good cook). So, for his birthday I tried a third recipe, again it was outstanding.
It is my goal now to try a new recipe from this book once a week.

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deb h.

EVERY RECIPE IS EXCELLENT

Recensito negli Stati Uniti 🇺🇸 il 4 febbraio 2019

Acquisto verificato

This is one of my top 3 cook books and possibly my favorite. I am about to order my second copy because I have completely worn out my first "signed" copy. Its falling apart from me dragging in on trips where I cook for friends and family. Everyone loves her food. I fell in love with Susan Spicer's food at Bayona years ago and bought the book. Since then I have made at least half of the recipes in the book and never once have I been disappointed. Her take on food is unique and as far from run of the mill excellence as it gets. The recipes are not complicated either. I can't recommend this book enough.

3 persone l'hanno trovato utile

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Segui gli autori

Crescent City Cooking: Unforgettable Recipes from Susan Spicer's New Orleans: A Cookbook (English Edition) Formato Kindle

Descrizione prodotto

L'autore

Estratto. © Riproduzione autorizzata. Diritti riservati.

Recensione

Dettagli prodotto

Informazioni sugli autori

Paula Disbrowe

Susan Spicer

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