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Letter from Judy Jurisich, whose cooking school, The New Orleans Cooking Experience, is in an old and welcoming refurbished house on Bayou Road - home to marvelous tastes, lots of good company and convivial gatherings. (The New Orleans Cooking Experience, 2275 Bayou Road | New Orleans, LA 70119, 504-945-9104 For reservations: 504-430-5274 or send an e-mail to  judy@neworleanscookingexperience.com).

“Hello Friends of the New Orleans Cooking Experience,

“We’re almost at mid-summer now, and we’re finally getting our normal daily afternoon thunderstorms boiling up out of the Gulf. They are keeping us a little cooler, but our famous humidity is still with us, as always, in the summer. But in New Orleans everyone and everything tends to be a little slower and quieter in the subtropical heat.

The banana trees are very happy these days. We have a lot of crabs and shrimp on the menus, and we’re starting to see Louisiana blueberries and the famous Ruston peaches coming in….”

And then she proceeds to give the following recipes: 

From Gerard Maras

PEACH AND BLUEBERRY COBBLER

2 cups fresh peaches, peeled, sliced ...5.peaches
1/2 pint fresh blueberries
2 tablespoons sugar
1 teaspoon lemon juice
1 egg
1/4 cup water
3 tablespoons flour
1 recipe pastry dough*
 
In a 2 qt. mixing bowl add peaches, blueberries, lemon juice and sugar.  Mix well with a spoon and let set for 5 minutes.  Blend flour into fruiit to dissolve.  
For individual cobblers, use a shallow oval ramekin, 3/4" Deep x 4" long. Roll out pastry dough 1/8" thick. Cut to shape of ramekin so when it is set in the ramekin it overlaps 1".   Fill each pastry with filling, just above the rim..  Fold pastry over to the center.
You will have a space with exposed fruit in the center.  Mix egg with water and brush the pastry with the egg wash.  Sprinkle with sugar and place in a 400 degree overn for 10 minutes.  Lower temperature of oven to 325 degrees and bake approx. another 10-12 minutes until nicely browned and filling is bubbling. Remove from oven to cool slightly, top with Vanilla ice cream and serve.
Pastry Dough
3 cups sifted all purpose flour
2 whole egg yolks
1/4 teaspoon salt
1/2 pound unsalted butter...cut into small pieces...frozen
1/4 cup ice water
 
In a food processor, add flour, salt and cold butter.  Process on "Pulse", to blend the cold butter and flour quickly, resulting in a mixture resembling coarse cornmeal.  
Remove flour mixture from processor to a work bowl.  Add eggs and incorporate with a fork.  Add cold water, a splash at a time, and work dough briefly until it comes together. Gather dough together,and wrap in food film.  Refrigerate for 1 hour before using.
 
From Chiqui Collier
 
CORN MACQUE CHOUX
If you’re wondering what corn macque choux means, we’ve not found anyone who knows.  It is a Cajun dish and it might be an originally aural Cajun French translation of a Native American name.   If anyone out there knows more, please send a note.
 
8-10 ears fresh Corn, shucked
4 slices smoked bacon
1 Onion, finely minced
1/2 stick unsalted Butter
4 Tablespoons finely chopped Bell Pepper (red and green)
1 cup Heavy Cream
Salt, Black Pepper and Crystal hot sauce to taste
 
Cut kernels from the cob and then scrape cob with the back of the knife to extract the “milk” and pulp.
 
Fry bacon in a heavy skillet until crisp; drain on paper towels.  In the bacon drippings, melt butter and sauté the onions on a medium heat until translucent; add corn kernels and the bell peppers and “fry” for about 5 minutes until the corn gets some color and the onions begin to caramelize.  Reduce heat, add corn pulp and “milk” and cover.  Cook for about 3-5 minutes   Add the cream and cook, stirring frequently for about 5-7 minutes.  Season the corn with *salt, pepper and hot sauce to taste.  Just before serving, crumble in the reserved bacon.
 
*NOTE:   Taste the mixture after adding the bacon to see if you need to add salt.  If mixture appears too thick, add enough milk to desired consistency.
 
Yields: 6 - 8 servings
 
Lagniappe (translation: tip):
To turn this dish into Corn Cakes simply cool the prepared Macque Choux mixture.  Stir in 2 cups of Bisquick (or any favorite buttermilk biscuit mix) and two large eggs, beaten.  The mixture should have the same consistency as a thick pancake batter.  Heat a heavy skillet that has been filled ¼” deep with vegetable oil or a combination of oil and 3 tablespoons of bacon drippings.
 
Carefully slide a heaping tablespoon of the batter into the hot oil.  Cook until the bottom of the “cake” is well browned.  Carefully turn the corn cake over and brown on the other side.  Drain on paper towels.  Serve immediately
 
These can be served with a dusting of confectioner’s sugar and a drizzle of your favorite maple syrup as a side dish for brunch or topped with a tablespoon of your favorite homemade salsa as a vegetable or an appetizer.

 
Tourists and area residents alike are invited to Savor Nashville, a series of exclusive food events, June 3-5, 2011, in conjunction with Taste of Music City, Nashville's annual food and wine experience.
 
Savor Nashville kicks off with a VIP celebrity chef dinner on Saturday, June 4, 7:00 p.m. at the Hilton Nashville Downtown, hosted by Saveur magazine co-founder and noted food writer Colman Andrews.  Celebrity guest chefs will partner with esteemed local chefs for a five-course gourmet meal featuring locally sourced ingredients.  Grammy, ACM and CMA Award-winning songwriters Tim Nichols and Craig Wiseman will provide a special acoustic performance with surprise guests.  The event includes access to a silent auction with 100% of auction proceeds benefiting Community Food Advocates.
 
All visiting chefs are James Beard award winners: Robert Del Grande, executive chef and partner of the renowned Cafe Annie in Houston; "Godfather of American Cuisine" Larry Forgione; Bob Kinkead, chef and owner of Kinkead's in Washington, DC; Lydia Shire of Locke-Ober restaurant of Boston; and Norman Van Aken of Norman's in Orlando.
 
Local chefs participating in Saturday night's dinner include Jeremy Barlow of Tayst, Matt Bolus of Watermark, Matt Simonds of Nashville Downtown Hilton, Brian Uhl of Midtown Café/Sunset Grill/Cabana, and Megan Williams of Capitol Grille.
 
On Sunday, June 5 at 2:00 p.m., Nashville chefs will compete in a shrimp & grits cook-off at the Hutton Hotel.  Visiting chefs will judge to determine the winners, while guests sample the dishes, taste Bloody Marys and mimosas, and enjoy live entertainment.  John T. Edge, director of Southern Foodways Alliance and renowned food writer, will serve as moderator for this cook-off.
 
Participating restaurants include Bound'ry, Cabana, Delicioux, The Dogwood Room at Park Manor, F. Scotts, Fish & Co., Red Pony Restaurant, The Standard at Smith House, Union Station and 1808 Grille.
 
Tickets are available at TASTEOFMUSICCITY.com 

 


Florida residents visiting the hotel for at least one night on a weekend between now and August 31, will be given a voucher for a future complimentary one-night stay on a weekend to use before December 30, 2011.  The cherry on top? Guests also receive a complimentary double dip ice cream on their first stay. With summer weekend rates beginning at just $109, Floridians can afford to double their fun in Tampa.

To receive the complimentary one-night weekend night, rooms must be reserved by August 31, 2011. Complimentary night must be redeemed by December 30, 2011.

The InterContinental Tampa is centrally located in the heart of Tampa Bay, within walking distance to several popular shopping and dining destinations, and convenient to family-friendly attractions, including the Florida Aquarium, Lowry Park Zoo and Busch Gardens.

To reserve the weekend Double Dip Florida Resident offer at InterContinental Tampa, please call (866) 402-0758 and mention rate code ILWFX or visit www.intercontampa.com.

taiwanese 3
As guest of the Taipei Economic and Cultural Office and Doral Overseas Chinese Business Chamber in Miami, Chef Chia-Mo Chen of Taiwan gave a cooking demonstration to chefs and media at the Inter-Continental at Doral Miami, 2505 NW 87th Ave., Doral.
Chef Chen prepared many Taiwanese dishes including:
 
 
 
 
Stir-fried pumpkin rice noodles
Makes 40 servings
 
6 packs, Rice noodle
4 lbs. Pumpkin
2/3 lbs. Pork loin (thin slices)
3 oz Clam meat
3 oz Dried shrimp
2 bunches Spring onion
2 cans Chicken broth
½ lb Carrots
Seasoning A : Salt 1 tsp + Corn starch 1 tsp + Sugar 1 tsp + 1 egg
 
  1. Soak rice noodle in water until soft, then drain ; soak dried shrimp in water ; pumpkin seeded, cut into half : cut half of the pumpkin to thin strips.
  2. Steam carrot and the other pumpkin, then puree
  3. Cut spring onion into 2” strips
  4. Marinate pork loin with Seasoning A
  5. Place a wok/pan over high heat.  Once hot, add cooking oil, fry dried shrimps (drained), pork loin.  Then add broth, pumpkin puree, and pumpkin. Simmer for 5 minutes.  Add in rice noodle, ½ tsp salt, clam meat and spring onion.  Season to taste.
 
 
taiwanese 2Sesame oil  Taiwanese noodle with shrimp
40 servings
 
Shrimp 80 pcs (with no shell)
5 packs Taiwanese noodle
7 oz Garlic, finely chopped
7 oz Ginger, thinly sliced
3 oz Fried/dried shallots
1 can Chicken broth
Salt to taste
3 oz. Black sesame oil
Rice Wine
 
  1. Cut shrimp back open, mix with some corn starch, fry shrimp to medium-rare.
  2. In large pot, boil water. Add noodles once the water reaches boiling point.   Only takes a few minutes to cook noodles.
  3. Drain noodles, mix with fried shallots, garlic.  Roll up noodles with chopsticks, display on plate.
  4. In a wok/pan over high heat, add sesame oil, add ginger, rice wine, and shrimp.  Simmer. Then add salt to taste.  Pour sauce over noodle.

 

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