Galatoire's Cookbook: Recipes and Family History from the Time-Honored New Orleans Restaurant

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Overview

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 ...

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More About This Book

Overview

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.

Editorial Reviews

Publishers Weekly
Galatoire's, the 100-year-old Bourbon Street institution, wasn't touched during Hurricane Katrina, so this work, happily, is a celebration and not an epitaph. Rodrigue, the restaurant general manager and chief operating officer, and publicist Benson offer a complete experience of the restaurant by plainly presenting Galatoire's iconic recipes (e.g., Shrimp Remoulade), defining less well-known foods (e.g., tasso, a dried, smoked meat), championing less politically correct ones (e.g., iceberg lettuce, foie gras) and offering brief recipe histories (e.g., Godchaux Salad). A final chapter on dressings, sauces and seasoning blends is even more useful than the ones covering the courses those additions are to garnish. Photos and reminiscences of patrons and staff reveal the restaurant's place as the city's elder statesman: anecdotes are decades-deep and patrons are unhip. The cookbook has a timelessness that comes from its deeply flavorful recipes based on indigenous Louisiana ingredients and an enduring tie to French cuisine. Among the book's highlights are recipes for Panned Rabbit Tenderloin and Sausage over Caramelized Onions, Saut ed Oyster Omelette, Creole Seafood Gumbo, and Port-Poached Pears with Cinnamon Cr me Anglaise. Like many restaurant cookbooks, this one is lovely to leaf through. Unlike many, though, its recipes are, for the most part, completely doable for home cooks. 150 color and b&w photos. (Nov.) Copyright 2005 Reed Business Information.
Library Journal
Galatoire's, like Delmonico's (see Emeril's Delmonico, LJ 8/05), is a New Orleans institution. Plans for reopening after Hurricane Katrina are unclear, but one hopes that it did not suffer irreparable damage. Made bittersweet by the timing of its publication, this celebration of the restaurant's 100th anniversary includes recipes for many French Creole classics; however, in 1997 the still-popular establishment experienced something of a new lease on life when Rodrigue was hired as general manager (Galatoire's, in fact, won the James Beard Award for Outstanding Restaurant of 2005). Now appearing on the menu are sophisticated contemporary dishes like Bronzed Gulf Shrimp with Roasted Garlic Hollandaise. Family has always been a big part of the restaurant, both in the sense that it has been family-owned since the beginning and that many clients have made it their choice for family celebrations; the staff, too, has become part of the Galatoire "family," as borne out by the many photographs of waiters and cooks throughout. Along with the recipes, Rodrigue and Benson provide an entertaining history that conveys the special atmosphere of this beloved dining spot. Recommended. Copyright 2005 Reed Business Information.

Product Details

  • ISBN-13: 9780307236371
  • Publisher: Crown Publishing Group
  • Publication date: 10/18/2005
  • Pages: 272
  • Sales rank: 394,346
  • Product dimensions: 8.30 (w) x 10.45 (h) x 0.85 (d)

Meet the Author

In 1997, at the age of twenty-four, Melvin Rodrigue was hired as the general manager and chief operating officer of Galatoire’s Restaurant. Since then, the restaurant has received numerous honors, including the James Beard Foundation’s S. Pellegrino Award for the most outstanding restaurant in the country and the Distinguished Restaurants of North America Award. Galatoire’s has been favorably recognized by hundreds of publications, including the New York Times, Los Angeles Times, USA Today, Food & Wine, Condé Nast Traveler, Bon Appétit, and Gourmet, which named Galatoire’s one of the top twenty-five restaurants in America (and number one in New Orleans).

Jyl Benson, a native New Orleanian, is a frequent contributor to Time, New Orleans, and St. Charles Avenue magazines. She is the author of the Insight Compact Guide New Orleans and A Parent’s Guide to New Orleans and the Mississippi Coast and was a contributing editor to the Eyewitness Travel Guide to New Orleans, Time Out: New Orleans, and The Best of New Orleans. Benson has served as Galatoire’s publicist and public relations specialist since 2000.

Read an Excerpt

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 through the mixture. If some of the crawfish are mashed in the process the quality of the stock will improve. Cook the mixture for 4 to 5 minutes, until all of the shells have turned bright red. Add two and one-half (2.5) gallons of water to deglaze the pot. Increase the heat to high and bring to a rolling boil. Once a rolling boil is achieved, reduce the heat until you obtain a low boil and cook the stock for 45 minutes. Strain the stock through a wire mesh strainer and discard the solids.

Shrimp Rémoulade
(from the Potter Recipe Club enewsletter)

The sauce is definitely best made a day in advance and refrigerated, then all that’s left to do is toss in the shrimp, and plate and serve. It’s a snap to make, yet it’s always impressive.
Serves 6

• 3/4 cup chopped celery

• 3/4 cup chopped scallions (white and green parts)

• 1/2 cup chopped curly parsley

• 1 cup chopped yellow onion

• 1/2 cup ketchup

• 1/2 cup tomato purée

• 1/2 cup Creole mustard or any coarse, grainy brown mustard

• 2 tablespoons prepared horseradish, or to taste

• 1/4 cup red wine vinegar

• 2 tablespoons Spanish hot paprika

• 1 teaspoon Worcestershire sauce

• 1/2 cup salad oil

• 4 dozen jumbo (15 count) shrimp, peeled, boiled, and chilled

• 1 small head of iceberg lettuce, washed, dried, and cut into thin ribbons

Mince the celery, scallions, parsley, and onions in a food processor. Add the ketchup, tomato purée, Creole mustard, horseradish, red wine vinegar, paprika, and Worcestershire. Begin processing again and add the oil in a slow drizzle to emulsify. Stop when the dressing is smooth. Chill for 6 to 8 hours or overnight. Correct the seasoning with additional horseradish, if desired, after the ingredients have had the opportunity to marry.

In a large mixing bowl, add the sauce to the shrimp and toss gently to coat. Divide the lettuce among 6 chilled salad plates. Divide the shrimp evenly atop the lettuce and serve.

Customer Reviews

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  • Anonymous

    Posted December 3, 2005

    Become a Chef in your own Home

    Beautiful book with great recipes and pictures that give you a true sense of what it is like to dine at Galatoire's.

    Was this review helpful? Yes  NoThank you for your feedback.   Report this reviewThank you, this review has been flagged.
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