New Orleans Kitchens Part 2

In a medium saucepan over medium high heat, melt b.u.t.ter and add the shrimp and remaining garlic and shallots. Cook the shrimp for 3 to 4 minutes, or until cooked through. Season with salt and pepper.

To serve, place tomato slices on the bottom of each plate. Season the slices with salt and pepper. Place the sauteed shrimp in the center of the tomato slices and spoon the dressing over the shrimp and tomatoes. Garnish with the chopped chives. Serve immediately.

Serves 6 to 8 Roasted Beet Salad with Belgian Endive, Two Dressings, Goat Cheese, and Walnuts Recipe courtesy of Stephen G. Schwarz from Mat and Naddie's Restaurant.

2 pounds red beets, greens removed 2 tablespoons olive oil Salt and pepper to taste 1/4 cup water 1 teaspoon fennel seeds 1 teaspoon coriander seeds 1/2 teaspoon sugar 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 1/4 cup rice wine vinegar 1/2 cup walnut oil 1/4 pound goat cheese 2 ounces walnuts, crushed 2 heads Belgian endive, julienned 1 red onion, finely diced to garnish 1 fennel bulb top, finely diced to garnish 1 cup Creole MustardCane Syrup Vinaigrette (see below) Creole MustardCane Syrup Vinaigrette 1/4 cup Creole mustard 1/3 cup cider vinegar 2 tablespoons cane syrup 2 teaspoons chopped fresh rosemary 2 teaspoons chopped fresh thyme 2/3 teaspoon cayenne pepper 2 teaspoons salt 2/3 teaspoon minced garlic 1 cup canola oil 2/3 cup sliced shallots (sliced into rings) Preheat oven to 350 degrees. Line a shallow baking dish with aluminum foil. Toss beets with the olive oil and season with salt and pepper. Add water to the pan and cover with foil. Roast at 350 degrees for 30 to 40 minutes, or until tender. Remove the beets and allow to cool. When cool enough to handle, use a paper towel to remove the skins-it should come off easily. Slice the beets into 1/8-inch-thick half moons.

In a sautee pan, toast the fennel and coriander seeds until they begin to pop. Finely grind in a spice grinder or use a mortar and pestle. Toss the beets with the spices, sugar, salt, and pepper.

In a mixing bowl, whisk together vinegar and walnut oil. Pour over beets and toss to coat. Add goat cheese, walnuts, and endive; mix gently. Divide salad among four plates and drizzle with the vinaigrette. Garnish with red onion and fennel. Serve immediately.

To make the vinaigrette, whisk all ingredients together except oil and shallots. When well combined, slowly whisk in the oil and the shallots.

Serves 4 Prytania Salad Recipe courtesy of Rich and Danielle Sutton from The St. James Cheese Company.

1 pound baby lettuce White Balsamic Vinaigrette (see below) Salt and freshly ground black pepper to taste 4 red or gold beets, cooked, skinned, and sliced 2 Bittersweet Plantation Evangeline Goat's Cheese or 8 ounces local goat cheese 1-1/2 cups Louisiana or other pecan halves 1 cup golden raisins White Balsamic Vinaigrette 1 tablespoon Dijon mustard 1 tablespoon white balsamic vinegar 1 teaspoon water 1/2 cup olive oil Salt and pepper to taste Wash and dry the lettuce. In a large salad bowl, toss the lettuce with the White Balsamic Vinaigrette, coating all the leaves; season with a little salt and pepper. Equally divide the greens among four plates. Arrange equal portions of the beets along the edges of the salad; crumble the goat cheese over top of each salad followed by the pecans and raisins. Serve with slices of crusty French bread.

To make the vinaigrette, stir together the mustard, vinegar, and water in a small mixing bowl. Slowly whisk in the olive oil in a steady stream. Continue whisking until mixture is thick and creamy. Season with salt and pepper.

Serves 4 Brussels Sprout Salad Recipe courtesy of Ryan Hughes from Cafe Degas.

2 pounds Brussels sprouts 4 slices thick-cut bacon, cut into small pieces 1/4 cup sherry vinegar 1/2 cup corn syrup 1 cup olive oil Salt and pepper to taste 1 red onion, thinly sliced 1/4 pound Stilton cheese 2 teaspoons chopped fresh mint 2 teaspoons chopped tarragon Remove the tough outer layers from the Brussels sprouts and slice in half. In a large pot of boiling salted water, add the Brussels sprouts. Cook for 2 to 3 minutes, or until just tender; immediately submerge into a bowl of ice water. Once cool, remove the Brussels sprouts and place on a sheetpan lined with paper towels.

In a medium sautee pan over low heat, render the bacon until crisp. Remove the bacon and set aside. Add the Brussels sprouts to the pan and cook until light brown.

In a small mixing bowl, mix the vinegar with the corn syrup. Slowly add the olive oil in a steady stream. Season with salt and pepper.

Toss the Brussels sprouts with the red onion and bacon. Add the vinaigrette and gently toss in the Stilton cheese. Sprinkle with the chopped herbs. Serve warm.

Serves 4 Prosciutto and Melon Salad with Ricotta Salata Recipe courtesy of Stacey Meyer.

1 ripe cantaloupe, honeydew, or Galia melon 2 tablespoons champagne vinegar 1 teaspoon chopped mint 1/2 cup olive oil Sea salt and freshly ground black pepper to taste 2 bunches mizuna lettuce or watercress 1/2 pound San Danielle prosciutto, thinly sliced 1 cup crumbled ricotta salata Cut the melon into quarters, and then remove the seeds and the rind. Using a mandolin or a sharp knife, slice the melon into thin ribbons.

In a small mixing bowl, combine the vinegar, mint and olive oil. Whisk to combine and season with salt and pepper. Toss the greens with half of the vinaigrette.

To serve, divide greens equally between four plates. Top with equal portions of the melon, prosciutto and ricotta salata. Drizzle the remaining vinaigrette on each salad and serve.

Serves 4 Grilled Scallop and Jumbo Lump Crab "Sandwich" with Frisee, Avocado and Citrus Thyme Vinaigrette Recipe courtesy of Chef Greg Picolo from The Bistro at The Maison de Ville.

1/2 cup rice vinegar 1 tablespoon chopped thyme 1 lime, juiced 1 lemon, juiced 3 teaspoons Creole or grainy mustard 1 teaspoon Worcestershire sauce 1-1/4 cups olive oil Salt and pepper to taste 1/2 pound jumbo lump crabmeat 4 to 6 large scallops (10-count, preferably), sliced in half 1 head frisee 1 large Haas avocado, thinly sliced White truffle oil (optional) Combine the vinegar, thyme, juices, mustard, and Worcestershire sauce; mix well. Slowly whisk in the olive oil and season with salt and pepper.

Lightly toss crab with some salt and pepper and 4 tablespoons of the vinaigrette.

Grill scallops 1 minute on each side.

Arrange frisee and avocado artfully on plate. Place 1 slice of scallop on each plate and top with 1/4 cup crab mixture then top with a second scallop slice to form a "sandwich." Drizzle truffle oil lightly around plate and spoon some of the vinaigrette over the scallops and serve.

Serves 4 to 6 Asparagus Salad with Serrano Ham, Marinated Cherry Tomatoes and Manchego Cheese Recipe courtesy of Rich and Danielle Sutton from St. James Cheese Company.

1 large bunch thick asparagus (25 to 30 spears) 2 cups red and yellow cherry tomatoes, halved and quartered 2 tablespoons red wine vinegar 1 tablespoon extra virgin olive oil Basil, chiffonade Salt and freshly ground black pepper to taste Dijon Vinaigrette (see below) 3/4 cup grated manchego cheese 1/2 pound serrano ham, very thinly sliced and julienned Dijon Vinaigrette 1 tablespoon Dijon mustard 1 tablespoon red wine vinegar 1 teaspoon water 1/4 cup to 1/2 cup olive oil Salt and pepper to taste Trim asparagus spears of tough ends. Bring a large pot of salted water to a boil and then remove from heat. Put asparagus spears in the just boiled water to sit for 15 minutes. Remove asparagus and place in a salted ice water bath. Asparagus can be made ahead of time and refrigerated.

Place tomatoes in a small bowl. Toss with vinegar, olive oil, basil, salt, and pepper, set aside.

Divide the asparagus evenly between four plates. Drizzle the vinaigrette over asparagus. Evenly distribute the cherry tomato mixture over the plates. Sprinkle the manchego cheese over the tomatoes. Top the dish with the ham and black pepper.

To make the vinaigrette, mix the mustard, vinegar, and water together in a mixing bowl. Slowly add the olive oil in a steady stream while whisking. Blend until pale and creamy. Season with salt and pepper.

Serves 4 Spinach Salad with Avocado and Pink Grapefruit Recipe courtesy of Stacey Meyer.

1/2 cup walnut pieces 2 tablespoons walnut oil 1 teaspoon minced shallot 2 tablespoons white balsamic vinegar 1/2 cup extra virgin olive oil Sea salt and freshly ground black pepper to taste 1-1/2 pounds baby spinach 1 pink grapefruit, sectioned 1 avocado, peeled and thinly sliced In a small sautee pan, toast the walnut pieces in the walnut oil.

In a large mixing bowl, whisk the shallot, vinegar, and oil. Season with salt and pepper. Add the spinach, grapefruit, and avocado; toss to coat.

Divide the salad evenly among four plates. Top with the walnuts and walnut oil. Top with freshly ground black pepper if desired.

Serves 4 Haricots Verts with Tonnato Sauce Recipe courtesy of Stacey Meyer.

1-1/2 pounds haricots verts 2 ripe Heirloom tomatoes, sliced Tonnato Sauce (see below) Fleur de sel or kosher salt and freshly cracked black pepper to taste Tonnato Sauce 1/2 pound fresh tuna, cooked through 4 anchovies 1/8 cup capers 2 tablespoons lemon juice 1 cup extra virgin olive oil 1-1/2 cups mayonnaise In a large pot of salted boiling water, cook the haricots verts 3 to 4 minutes, or until tender. Remove the haricots verts from the boiling water and place directly into a bowl of salted ice water. When cool, place on a sheetpan lined with paper towels to drain. Haricots verts may be cooked ahead and refrigerated.

Divide the slices of tomato among four plates; place the haricots verts on top of the tomatoes and spoon the Tonnato Sauce over top. Season with Fleur de sel and pepper.

To make the Tonnato Sauce, combine all ingredients except the mayonnaise in a food processor until smooth. Fold the mixture into the mayonnaise. If necessary, adjust the seasoning by adding more lemon juice, salt, and pepper. Extra sauce can be stored in the refrigerator for several days.

Serves 4 Shrimp Remoulade Recipe courtesy of Brian Landry, Executive Chef Galatoire's Restaurant, from Galatoire's: Biography of a Bistro, by Marda Burton and Kenneth Holditch (Hill Street Press).

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 puree 1/2 cup Creole mustard or any coa.r.s.e, grainy brown mustard 2 tablespoons prepared horseradish 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 iceberg lettuce, washed, dried, and cut into thin ribbons Mince the celery, scallions, parsley, and onion in a food processor. Add the ketchup, tomato puree, Creole mustard, horseradish, vinegar, paprika, and Worcestershire sauce. 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 six chilled salad plates. Divide the shrimp evenly over the lettuce and serve.

Serves 6 Corn Macque Choux Recipe courtesy of John Folse from The Encyclopedia of Cajun & Creole Cuisine (Chef John Folse & Company Publishing).

8 ears fresh corn 1/2 cup bacon drippings 1 cup diced onions 1/2 cup diced celery 1/2 cup diced green bell peppers 1/2 cup diced red bell peppers 1/4 cup minced garlic 1/4 cup minced andouille sausage 2 cups chopped tomatoes 2 tablespoons tomato sauce 2 cups (150- to 200-count) shrimp, peeled and deveined 1 cup sliced green onions Salt and freshly ground black pepper to taste Select tender, well-developed ears of corn and shuck. Using a sharp knife, cut kernels from the cob. Sc.r.a.pe each cob again to remove all "milk" (juice remaining on cob) and additional pulp from corn. The richness of this dish will depend on how much milk and pulp can be sc.r.a.ped from the cobs.

In a 3-quart cast-iron Dutch oven, melt bacon drippings over medium-high heat. Sautee corn, onions, celery, bell peppers, garlic, and andouille sausage for 15 to 20 minutes, or until vegetables are wilted and corn is tender. Stir in tomatoes, tomato sauce, and shrimp. Cook for another 15 to 20 minutes, or until juice from tomatoes and shrimp is rendered into the dish. Add green onions and then season with salt and pepper. Continue to cook 15 minutes more and then serve.

Serves 8 Wild Rice Salad Recipe courtesy of Mary Ann Meyer.

2 (4-ounce) boxes wild rice 8 to 10 sun-dried tomatoes, sliced 1/2 cup cured black olives, pitted 1/2 cup toasted pecan halves 1/2 cup extra virgin olive oil 1/4 cup balsamic vinegar 2 tablespoons chopped oregano Baby spinach (optional) Cook wild rice according to directions on package; drain and cool on a sheetpan. Combine rice, tomatoes, olives, pecans, oil, vinegar, and oregano. Toss to coat. Serve alone or over baby spinach.

Serves 4 to 6 Soups Gazpacho Recipe courtesy of Ken Smith.

4 large tomatoes, cored and chopped 1 red bell pepper, stemmed, seeded, and chopped 1 green bell pepper, stemmed, seeded, and chopped 1 small red onion, chopped 3 cups tomato juice, divided 1 cup cubed good-quality bread 1/2 cuc.u.mber, chopped 1 lime, juiced 1 tablespoon Worcestershire sauce 1/2 teaspoon Tabasco sauce 1 head garlic, roasted 1/2 cup olive oil 1/4 cup red wine vinegar Salt and freshly ground black pepper to taste Place tomatoes, bell peppers, and onion in a blender with 1 cup tomato juice and blend. Add the bread. When smooth, pour mixture into a large bowl.

Blend the remaining ingredients until smooth and add to the bowl. Adjust the Tabasco and Worcestershire sauces if necessary. Refrigerate until cold and then serve.

Serves 4 Oyster Stew with Caramelized Onions and Parmesan Toasts Recipe courtesy of Matt Guidry from Meauxbar.

3 tablespoons olive oil 1-1/2 tablespoons unsalted b.u.t.ter 2 Spanish or yellow onions, thinly sliced 1-1/2 tablespoons sugar 4 cloves garlic, finely diced 4 cups oyster juice or clam juice 3 Yukon gold potatoes, skin on and cut into 1/2-inch dice 1-1/2 cups heavy cream 1/3 cup Creme Fraiche (see below) Salt and freshly ground black pepper to taste 66 oysters, shucked 2 tablespoons finely chopped fresh tarragon Creme Fraiche 1 cup heavy cream 1 tablespoon b.u.t.termilk Parmesan Toasts 1 clove garlic Olive oil 6 pistolettes, quartered long way, end to end Grated Parmesan cheese Heat olive oil and b.u.t.ter in a saucepan over medium heat. Add the onions and sugar and cook until the onions are caramelized. Add the garlic and cook for 2 minutes. Add the oyster juice to the onions and bring to a boil. Add potatoes and cook 5 minutes. Add heavy cream and bring to a simmer. Whisk in creme fraiche. Season with salt and pepper. Add oysters and tarragon and cook just until oyster edges curl.

For the creme fraiche, heat heavy cream to 95 degrees and combine with b.u.t.termilk in a container with lid c.o.c.ked. Let sit at room temperature for 24 hours before refrigerating.

For the Parmesan Toasts, preheat oven to 400 degrees.

Smash garlic with the side of a knife and mince well. Combine with olive oil in a small mixing bowl. Brush garlic oil onto pistolette quarters and sprinkle generously with Parmesan cheese. Toast in the oven for 2 to 3 minutes, or until toasts are golden.

Serves 6 Chicken and Sausage Gumbo Recipe courtesy of John Folse from The Encyclopedia of Cajun & Creole Cuisine (Chef John Folse & Company Publishing).

1 (5-pound) stewing hen 1 pound smoked sausage or andouille sausage 1 cup oil 1-1/2 cups flour 2 cups diced onions 2 cups diced celery 1 cup diced green bell peppers 1/4 cup minced garlic 3 quarts chicken stock 24 b.u.t.ton mushrooms 2 cups sliced green onions 1 bay leaf Sprig of thyme 1 tablespoon chopped basil Salt and freshly cracked black pepper to taste Louisiana hot sauce to taste 1/2 cup chopped parsley Cooked white rice Using a sharp boning knife, cut the hen into 8 to 10 serving pieces. Remove as much fat as possible. Cut sausage into 1/2-inch slices and set aside.

In a 2-gallon stockpot, heat oil over medium-high heat. Whisk in flour, stirring constantly until a golden brown roux is achieved. Stir in onions, celery, bell peppers, and garlic. Sautee 3 to 5 minutes, or until vegetables are wilted. Blend chicken and sausage into vegetable mixture, and sautee approximately 15 minutes. Add chicken stock, one ladle at a time, stirring constantly. Bring to a rolling boil, reduce to a simmer and cook approximately 1 hour. Skim any fat or oil that rises to the top. Stir in mushrooms, green onions, bay leaf, thyme, and basil. Season to taste using salt, pepper, and hot sauce. Cook an additional 1 to 2 hours, if necessary, or until chicken is tender and falling apart. Stir in parsley and adjust seasonings. Serve over hot white rice.

Note: You may wish to boil chicken 1 to 2 hours before beginning gumbo. Reserve stock, bone chicken and use meat and stock in gumbo.

Serves 8 to 10 Oyster and Artichoke Soup Recipe courtesy of Mary Ann Meyer.

1 stick b.u.t.ter 1 bunch green onions, minced 2 cloves garlic, minced 2 (14-ounce) cans artichoke hearts or bottoms, drained and chopped 3 tablespoons flour 4 cups chicken stock Worcestershire sauce Pinch of dried thyme 1 quart oysters, chopped In a large saucepan, melt b.u.t.ter; sautee green onions and garlic for 3 to 4 minutes and then add the artichoke. Cook for another 3 minutes. Add flour and cook for 2 to 3 minutes. Add chicken stock, Worcestershire sauce, and dried thyme. Simmer for 20 minutes. Add the oysters along with their liquid and simmer for 15 to 20 minutes more, or just until the oysters begin to curl slightly around the edges. Do not let the soup boil. Serve immediately with crusty French bread.

Serves 4 Parisian Onion Soup Recipe courtesy of Matt Guidry from Meauxbar.

4 medium onions, thinly sliced 4 tablespoons b.u.t.ter 4 tablespoons flour 1/2 cup white wine 1 quart beef stock French bread, sliced thin and cut to fit the diameter of the soup crocks Grated Parmesan cheese Parsley, chopped In a saucepan, sautee the onions in b.u.t.ter over medium-high heat until well browned, about 30 minutes. Sprinkle with flour and stir well to combine. Cook over low heat for 10 minutes to dispel the flour taste. Deglaze with white wine and bring to a quick boil; reduce until almost dry. Add the beef stock to the onions and bring to a boil. Simmer until the onions are tender, about 15 minutes. Ladle 1 cup of onion soup into a soup crock. Float a slice of toast on the soup. Mound and then level 3 heaping tablespoons of grated cheese on top. Place the crock under a broiler until the cheese melts and browns. Garnish with parsley. Serve immediately.

Serves 4 Dandelion Bisque Recipe courtesy of Stephen G. Schwarz from Mat and Naddies.

1 bunch dandelion greens, chicory, or curly endive 1/4 cup b.u.t.ter, divided 1/2 cup chicken stock 1/2 large Spanish or yellow onion 1/2 small carrot, chopped 2 tablespoons flour 2 cups milk 2/3 teaspoon freshly ground black pepper or to taste 1/2 cup heavy cream 1-1/2 teaspoons Dijon mustard 1/2 cup croutons 1/4 to 1/3 cup bacon bits In a large pot of salted boiling water, blanch the dandelion greens for 1 to 2 minutes. Immediately remove from the boiling water to a bowl of ice water. When cool, gently squeeze the greens of excess water and chop.

In a large saucepan, melt half the b.u.t.ter over medium heat. When bubbling, add the greens and cook for 15 minutes, or until all the moisture has evaporated. Add the chicken stock and reduce by half.

In another large saucepan, melt the remaining b.u.t.ter. Add onion and carrot and sweat until very soft. Add the flour and cook 2 to 3 minutes. Whisk in the milk and cook for 20 to 25 minutes, stirring continually. Add the greens with the reduced stock to the milk and remove from heat. When cool, puree in a blender.

Combine cream and mustard; whisk into soup. Serve the soup hot with the croutons and bacon bits sprinkled over top.

Serves 4 to 6 Carrot Vichyssoise Recipe courtesy of Ryan Hughes from Cafe Degas.

2 tablespoons extra virgin olive oil 1 leek, washed and sliced into rounds 1/2 Spanish or yellow onion, sliced 1 stalk celery, chopped 1 teaspoon chopped garlic 4 carrots, peeled and chopped 1 russet potato, peeled and diced 1 quart chicken stock 1 bay leaf Salt and pepper to taste 2 tablespoons Orange Blossom water*

1/4 cup heavy cream 2 tablespoons thinly sliced chives or whole chive blossoms In a large saucepan over medium heat, add the olive oil. When hot, add the leek, onion, celery, and garlic; cook for 5 minutes, or until the vegetables are very tender. Add the carrots, potato, chicken stock, and bay leaf; cook for 35 to 40 minutes. Remove from heat and cool slightly. Puree in a blender and strain through a fine mesh sieve and return to pan.Season with salt and pepper. Add the Orange Blossom water and heavy cream and simmer for 10 minutes more. Chill the soup and serve cold garnished with the chives.

Serves 6 * Can be found in the baking aisle at gourmet markets, Middle Eastern markets, or online.

Creole Tomato Gazpacho Recipe courtesy of Scott Snodgra.s.s from One.

6 Creole or other tomatoes, chopped 2 yellow squash, seeded and finely diced 2 zucchini, seeded and finely diced 1 red onion, chopped 2 stalks celery, chopped 1 medium carrot, chopped 1 tablespoon chopped garlic 1/8 cup canola oil 1/2 cup red wine vinegar 2 lemons, juiced 2 limes, juiced 1/4 cup julienned basil Kosher salt and freshly ground black pepper to taste In a food processor, puree the tomatoes and pour into a large mixing bowl. Puree half the squash and half the zucchini with the onion, celery, carrot, and garlic. Pour into a mixing bowl. Whisk in the canola oil, vinegar, juices, and basil. Season with salt and pepper. Refrigerate and serve well chilled.

Serves 4 Corn and Crab Soup Recipe courtesy of Mary Ann Meyer.

1/4 cup b.u.t.ter 1/4 cup chopped white onion 1/4 cup chopped green onions 2 tablespoons flour 2 cups fresh corn kernels, with their milk 4 cups milk 1 cup heavy cream Salt and pepper to taste 1 pound lump crabmeat, cleaned In a large saucepan, melt b.u.t.ter and add onions. Cook for 4 to 5 minutes or until translucent. Add flour and cook for another 2 to 3 minutes. In a blender, puree the corn and its milk; add to the onions and cook for 5 minutes. Add the milk and cream; season with salt and pepper. Bring to a simmer then add crabmeat and allow to heat through. Serve immediately with French bread.

Serves 4 Sweet Pea Soup Recipe courtesy of Stacey Meyer.

1-1/2 pounds fresh peas or 2 (10-ounce) packages frozen peas 2 tablespoons b.u.t.ter 1 white onion, diced 2 shallots, diced 1 clove garlic, sliced 1 quart chicken stock 2 sprigs lemon thyme 2 sprigs tarragon 1 fresh bay leaf Salt and freshly ground white pepper to taste 1/2 cup fresh spinach leaves 1/4 cup creme fraiche 1/8 cup mint, chiffonade In a large pot of salted boiling water, cook fresh peas for 2 minutes and immediately remove to a bowl of salted ice water. If using frozen peas, skip this step.

In a large saucepan over medium heat, melt the b.u.t.ter. Add the onion, shallots, and garlic; cook until tender, about 4 minutes. Add chicken stock. Tie the herbs in a bundle with kitchen twine and add to the pot; simmer for 20 minutes. Add peas and simmer for 3 to 5 minutes more. Season with salt and pepper. Remove from heat and remove herb bundle. In a blender, puree vegetables in batches, adding equal parts spinach to each batch. Strain through a fine sieve and then refrigerate. Serve chilled with a dollop of creme fraiche and mint.

Serves 4 Vegetable Cheddar Soup Recipe courtesy of Stacey Meyer.

2 tablespoons b.u.t.ter 1 cup diced Spanish or yellow onions 2-1/2 cups sliced carrots (sliced into rounds) 1 cup diced Yukon gold potatoes 1 cup quartered and sliced zucchini 1/2 cup quartered and sliced yellow squash 2 cups chicken stock 3/4 teaspoon salt 1/4 teaspoon pepper 2 tablespoons flour mixed with 2 tablespoons softened b.u.t.ter 3 cups milk 1 cup grated cheddar cheese, divided 4 thick slices sourdough bread, toasted In a large saucepan, melt b.u.t.ter, add onions and cook for 2 to 3 minutes. Add the remaining vegetables and cook until tender. Add the chicken stock, salt, and pepper and bring to a boil. Cook for 20 minutes, uncovered. If necessary, add a little more stock. In a blender, puree the mixture then return to the pot. Add flour mixture and milk, stirring until smooth. Cook for another 10 minutes, or until soup is thick. Stir in 3/4 cup cheese.

To serve, ladle equal portions of soup into bowls, top with toasted bread and sprinkle with remaining cheese.

Serves 4 Asturian White Bean Soup Recipe courtesy of Adolfo Garcia from RioMar and La Boca.

4 tablespoons sliced garlic 1 medium onion, diced 1/2 cup olive oil 1 pound large or giant lima beans 1 smoked ham hock 1 ham end from serrano or prosciutto 1 cup sliced Spanish chorizo or good-quality andouille sausage In a medium saucepan, cook garlic and onion in olive oil until translucent, about 3 minutes. Add remaining ingredients and 6 cups water or enough to cover. Bring to a boil and then turn heat down to simmer; skim and let cook slowly for 2 to 2-1/2 hours. Check seasoning and remove ham hock and ham end before serving.

Serves 4 Lobster Bisque Recipe courtesy of Mary Ann Meyer.

2 (1-1/2-pound) lobsters 1/4 cup b.u.t.ter, divided 1/4 cup brandy 1 cup dry white wine Salt and pepper to taste 1 large Spanish or yellow onion, diced 1 bay leaf 1/8 teaspoon thyme 2 cloves garlic, chopped 2 tablespoons flour 4 tablespoons chopped parsley 4 tablespoons minced green onions 1 cup heavy cream In a large pot of salted boiling water, cook the lobsters for 7 to 10 minutes; reserve water. Remove meat from lobsters and then cut into small pieces; set aside. Using a mallet, break lobster sh.e.l.ls into small pieces; place sh.e.l.ls into a pot with 1 tablespoon b.u.t.ter. Stir sh.e.l.ls over high heat, add brandy, ignite and allow alcohol to burn off. Add wine and 1 quart of the reserved water or enough to cover the sh.e.l.ls. Add salt, pepper, onion, bay leaf, thyme, and half the garlic; simmer for 45 minutes.

While sh.e.l.ls simmer, in another pot melt the remaining b.u.t.ter and then add the lobster meat. Sautee for 3 minutes, add flour, stirring constantly. Add parsley, green onions, and remaining garlic; cook 5 minutes, or until vegetables are tender. Strain broth from sh.e.l.ls through a fine mesh sieve lined with cheesecloth. Add broth to lobster meat. If necessary, add reserved water to give you 3 cups soup; add cream and heat through. Season with salt and pepper to taste.

Serves 4 Potato Leek Soup Recipe courtesy of Stacey Meyer.

2 tablespoons olive oil 1 onion, diced 2 leeks, sliced 1 stalk celery, sliced 2 cloves garlic, sliced 2 potatoes, diced 1 bay leaf 2 sprigs thyme 1 sprig oregano 5 black peppercorns 1 quart chicken stock 1 cup heavy cream 3/4 cup to 1 cup smoked speckled trout Chive blossoms, for garnishing In a large saucepan, heat the olive oil and then sautee onion, leeks, and celery for 4 to 6 minutes. Add garlic and potatoes. Wrap in cheese cloth the bay leaf, thyme, oregano, and peppercorns. Add to the pan along with the chicken stock; cook until the potatoes are tender, about 35 to 40 minutes. Remove from heat and remove the cheesecloth. Puree mixture in small batches in a blender or food processor until just blended, then add cream. Bring back to a simmer and cook for 5 to 10 minutes more.

To serve, divide the trout equally between each bowls; ladle the soup over top and garnish with chive blossoms.

Serves 4 to 6 Lady Cream Pea, Andouille Sausage and Kale Soup Recipe courtesy of Chef Greg Picolo from Bistro at the Maison de Ville.

2 pounds Lady cream peas, dry (black-eyed peas may be subst.i.tuted) 6 tablespoons olive oil, divided 2 pounds andouille sausage, diced 4 onions, finely diced 2 red bell peppers, finely diced 6 stalks celery, finely diced 3 tablespoons minced garlic 12 quarts chicken stock 8 sprigs marjoram 6 sprigs thyme 4 tablespoons Worcestershire sauce Salt and pepper to taste 2 bunches kale, cut into fine strips Soak peas for at least 1 hour or up to 24 hours.

In a medium sautee pan, heat 3 tablespoons olive oil, add the andouille sausage and cook until lightly brown, about 3 to 5 minutes. Remove the meat from the pan and set aside.

If necessary, add more oil to the pan and then add the onions, bell peppers, and celery; cook until tender, about 3 minutes. Add the garlic, chicken stock, herbs, and peas. Cook over medium heat for 1 hour. Season with Worcestershire sauce, salt, and pepper. Continue to cook the peas until nearly tender. Add the andouille sausage and continue cooking until peas are very tender. Add the kale and cook an additional 3 minutes.

Serve with Gueydan rice-a special rice from Louisiana that tastes and smells like b.u.t.tered popcorn and can be found in specialty markets.

Serves 6 to 8 Entrees Duck and Andouille Sausage etouffee Recipe courtesy of Ken Smith.

1/2 cup vegetable oil 1/2 cup all-purpose flour 4 cups andouille sausage or smoked sausage 1 cup finely chopped celery 1 cup finely chopped onion 2 cloves garlic, minced 1/2 cup finely chopped red bell pepper 1/2 cup finely chopped green bell pepper 8 cups rich duck or chicken stock 2 tablespoons tomato paste 2 teaspoons dried thyme 3 bay leaves 2 teaspoons salt 1/2 teaspoon black pepper Cayenne pepper to taste 5 cups chopped roasted duck (or chicken if duck isn't available) 1/4 cup fresh chopped parsley, to garnish In a cast-iron Dutch oven, heat oil and whisk in flour over medium heat. Whisk until mixture is very dark brown. Reduce heat to low and then add sausage, celery, onion, garlic, and bell peppers; stir to mix well. Add stock 1 cup at a time, stirring well after each addition. Add tomato paste, thyme, bay leaves, salt, black pepper, and cayenne pepper. Raise heat to medium-high and simmer uncovered for 30 minutes, stirring occasionally. Add meat and stir well. Simmer until heated through, about 30 minutes; serve, if desired over rice or pasta. Garnish with the parsley.

Serves 4 Coq au Vin Blanc Recipe courtesy of Bob Iacavone.

1 cup olive oil 2 pounds chicken thigh meat, trimmed of excess fat 1 white onion, diced 2 stalks celery, diced 1 carrot, peeled and diced 4 cloves garlic, chopped 3/4 cup all-purpose flour 1 bottle (750 mL) white wine 1 cup Madeira 1 cup sherry vinegar 8 cups chicken stock 1 bunch fresh thyme, picked and chopped Salt and pepper to taste In a large pot, heat the oil over medium heat. Add the chicken thighs and cook for 10 to 15 minutes, or until cooked through; remove from the oil.

Add the onion, celery, carrot, and garlic to the oil and cook until slightly brown; stirring often. Cook for 8 to 10 minutes, or until the vegetables are brown. Add the flour and cook for another 5 minutes. Add the wine, Madeira, and sherry vinegar and bring to a boil. Lower the heat and simmer for 6 to 8 minutes. Add the chicken stock and return to a boil. Lower the heat again and simmer until fairly thick. Add the thyme; adjust the seasoning and then stir in the chicken. Serve over rice or accompanied by mashed potatoes.

Serves 4 Trout Meuniere Amandine Recipe courtesy of Brian Landry, Executive Chef Galatoire's Restaurant, from Galatoire's: Biography of a Bistro by Marda Burton and Kenneth Holditch (Hill Street Press).

3 cups sliced almonds 2 large eggs 1 pint whole milk Salt and freshly ground black pepper to taste 6 Speckled Trout fillets (7 to 8 ounces each), cleaned and boned 2 cups all-purpose flour 1 gallon vegetable oil Meuniere b.u.t.ter (see below) 3 medium lemons, cut into wedges Meuniere b.u.t.ter 1 pound salted b.u.t.ter 1 tablespoon fresh lemon juice 1 tablespoon red wine vinegar Preheat the oven to 300 degrees.