Louisiana Real and Rustic

Louisiana Real and Rustic

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by Emeril Lagasse, Marcelle Bienvenu
     
 

"Nowhere else have I found the passion for flavor that encompasses the lives of Louisianians, day in and day out," writes Emeril Lagasse. In Louisiana Real & Rustic, the prize winning New Orleans chef, cookbook author, and television cooking personality presents the great dishes of his adopted state in 150 down-home recipes—authentic versions of

Overview

"Nowhere else have I found the passion for flavor that encompasses the lives of Louisianians, day in and day out," writes Emeril Lagasse. In Louisiana Real & Rustic, the prize winning New Orleans chef, cookbook author, and television cooking personality presents the great dishes of his adopted state in 150 down-home recipes—authentic versions of some of Americas favorite regional dishes, gathered from generations of Louisiana cooks. Fricassees, itouffies and grillades, meat pies and oyster fries, red beans and rice, and jambalayas and gumbos in endless, mouthwatering variety—each recipe is spiced with the unabashed joy of cooking and eating that makes every Louisiana meal a feast.

On a delicious tour of back roads and bayous, from country cabins in Acadia to the refined town houses of Creole aristocracy, Emeril, accompanied by co-author Marcelle Bienvenu, finds that Louisiana is more than a geographical state—it's a culinary state of grace.

Louisiana's colorful history has made it an extraordinary culinary crossroads, where the cooking customs of France, Spain, Africa, and the Caribbean meld into a unique New World Cuisine. In charming tales and tempting recipes, Emeril traces the roots of Creole and Acadian (or "Cajun") dishes, and honors the pioneer cooks who blended traditional tastes and techniques with the region's native ingredients. He shows how gumbos can use French roux, African okra, or fili from the indigenous Indians and he features Chicken and Oyster, Duck and Wild Mushroom, Shrimp and Okra, and Rabbit, or even collards, kale, mustard, and turnips. Emeril's explorations reveal that the spirit of culinary improvisation still thrives today.

"Nowhere else have I found the passion for flavor that encompasses the lives of Louisianians, day in and day out," writes Emeril Lagasse. In Louisiana Real & Rustic, the prize winning New Orleans chef, cookbook author, and television cooking personality presents the great dishes of his adopted state in 150 down-home recipes—authentic versions of some of Americas favorite regional dishes, gathered from generations of Louisiana cooks. Fricassees, itouffies and grillades, meat pies and oyster fries, red beans and rice, and jambalayas and gumbos in endless, mouthwatering variety—each recipe is spiced with the unabashed joy of cooking and eating that makes every Louisiana meal a feast.

On a delicious tour of back roads and bayous, from country cabins in Acadia to the refined town houses of Creole aristocracy, Emeril, accompanied by co-author Marcelle Bienvenu, finds that Louisiana is more than a geographical state—it's a culinary state of grace.

Louisiana's colorful history has made it an extraordinary culinary crossroads, where the cooking customs of France, Spain, Africa, and the Caribbean meld into a unique New World Cuisine. In charming tales and tempting recipes, Emeril traces the roots of Creole and Acadian (or "Cajun") dishes, and honors the pioneer cooks who blended traditional tastes and techniques with the region's native ingredients. He shows how gumbos can use French roux, African okra, or fili from the indigenous Indians and he features Chicken and Oyster, Duck and Wild Mushroom, Shrimp and Okra, and Rabbit, or even collards, kale, mustard, and turnips. Emeril's explorations reveal that the spirit of culinary improvisation still thrives today.

Editorial Reviews

bn.com
In this exuberant and entertaining book -- his second bestseller -- Emeril takes the reader on a journey to the heart of Cajun cuisine. Louisiana Real and Rustic is packed with recipes both traditional and contemporary, from Crawfish Bisque to Chicken-Andouille Hash, from Shrimp and Ham Jambalaya to Praline Cream Pie.

Product Details

ISBN-13:
9780688127213
Publisher:
HarperCollins Publishers
Publication date:
09/28/1996
Pages:
368
Product dimensions:
7.20(w) x 9.30(h) x 1.20(d)

Read an Excerpt

Rustic Rub

2 cups

The secret to Louisiana cuisine is in the seasonings we use. They are the heart and soul of our cuisine. We always judge someone's ability to cook by what his or her food tastes like, not what it looks like. Every Louisiana kitchen, be it Mama's or the local butcher shop's, is stocked with a personal spice blend. Many of the recipes in this book include some of this spice mix. The recipe can be doubled or tripled. This seasoning mix is similar to the one in my first book. I like this version for a real and rustic taste.

8 tablespoons paprika
3 tablespoons cayenne
5 tablespoons freshly ground black pepper
6 tablespoons garlic powder
3 tablespoons onion powder
6 tablespoons salt
2 1/2 tablespoons dried oregano
2 1/2 tablespoons dried thyme

1. Combine all the ingredients in a mixing bowl. Blend well.

2. Can be stored in an airtight container in your spice cabinet for up to 3 months.


Ducks with Fig Glaze

8 servings

The sweetness of preserved figs and the richness of duck make this a special Sunday dinner, it's ideal for a holiday dinner, too.

Fig Glaze

1 cup Fig Preserves
1/2 cup Water
3 tablespoons Steen's 100% Pure Cane Syrup
1 teaspoon salt
1/4 teaspoon cayenne
1/4 teaspoon freshly ground black pepper
1 tablespoon Dijon-style mustard
2 tablespoons plus 1 teaspoon fresh lemon juice

1. Combine all of the ingredients in a food processor and process until coarsely pureed. Set aside.

2. Preheat the oven to 450 F.

Ducks

2 domestic ducklings (about 5 pounds each)
2 tablespoonsRustic Rub
4 Granny Smith apples, cored and quartered
6 ribs celery, cut into 2-inch pieces
8 garlic cloves
2 teaspoons salt
1/2 teaspoon freshly ground black pepper

3. Line a roasting pan with aluminum foil.

4. Season the ducks with the rub. Toss the apples, celery, and garlic with the salt and pepper in a mixing bowl to coat evenly. Stuff the cavities of the ducks with the apple mixture. Place the ducks on a rack in the roasting pan and roast for 45 minutes. Remove from the oven.

5. Using a pastry brush, coat the ducks evenly with the fig glaze. Reduce the heat to 350'F. and roast for about 45 minutes, or until the drumsticks are easy to move. Remove from oven; let rest IS minutes.

6. To serve, cut the duck into quarters.

Meet the Author

Emeril Lagasse is a chef, restaurateur, and the author of eighteen bestselling cookbooks, including the recent Emeril's Kicked-Up Sandwiches and Sizzling Skillets and Other One Pot Wonders. He is the proprietor of thirteen award-winning restaurants across the country and is the host of The Originals with Emeril and Emeril's Florida, both airing on the Cooking Channel. He has been the food correspondent for ABC's Good Morning America for fourteen years. In 2002, Emeril established the Emeril Lagasse Foundation to support children's educational programs that inspire and mentor young people through the culinary arts and promote nutrition and healthy eating.

Brief Biography

Hometown:
New Orleans, Louisiana
Date of Birth:
October 15, 1959
Place of Birth:
Fall River, Massachusetts
Education:
Culinary degree, Johnson & Wales University
Website:
http://www.emerils.com

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Louisiana Real and Rustic 5 out of 5 based on 0 ratings. 4 reviews.
Anonymous More than 1 year ago
Guest More than 1 year ago
This is a great cookbook. The heart of Louisana is the food. Some of the best recipes in the world. Red beans & rice, gumbo and pecan pie are some of my favorites!! After all I'm from the bayou country!
Guest More than 1 year ago
I have made quite a few recipes out of this book, and they never fail to elicite a 'Wow!' from anyone sitting at the table. My family especially loved the shrimp etouffee. All of these recipes make me want to go to a culinary class. We may go out fat, but we'll be happy. ;-)
Guest More than 1 year ago
Loved this book. Oyster and Spinach Soup was one of my favorites. The Rustic Rub is great in making blacken foods. This is a down to earth cookbook that you will love to experiment with.