Salad Dressings

 

 Galatoire's Creole Vinaigrette

Ingredients:

1/3 cup red wine vinegar

1/2 cup creole mustard

S & P

2/3 cup mild olive oil

Directions:

Combine all ingredients except olive oil. Using a whisk, incorporate the olive oil.

Serve at room temperature and keep in the refrigerator.  

 

 

Creole Buttermilk Dressing

Ingredients:

1/2 cup mayo

1/4 cup sour cream

1 Tablespoon Creole mustard

2 Tablespoons finely chopped shallot or green onion'5 Tablespoons buttermilk

1 teaspoon prepared horseradish

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

1 teaspoon white wine vinegar or a squeeze of lemon juice 

Directions:

Whisk all ingredients together in a small bowl or mason jar. 

Store covered in refrigerator.  

 

Lemon Vinaigrette

Ingredients:

1/2 cup fresh lemon juice

2 small garlic cloves, pressed

2 teaspoons Dijon mustard

1/2 teaspoon sea salt, more to taste

Freshly ground black pepper

1 teaspoon honey

1/3 - 1/2 cup olive oil

1/2 teaspoon fresh or dried thyme

Directions:

In a small bowl whisk together the lemon juice, garlic, mustard, salt, pepper and honey.

Drizzle in the olive oil while whisking and continue to whisk until the dressing is emulsified. Or combine everything in a jar and use a hand-held electric whisk.

If the dressing is too tangy, add more olive oil, to taste.

Store in the fridge. When ready to serve, let the dressing sit at room temperature for 15 minutes and stir before using.   

 

Prize-Winning Double Chocolate Chip Cookies

Ingredients:

1 3/4 cup flour

1/4 teaspoon baking soda

1 cup butter, softened

1 teaspoon vanilla extract

1 cup sugar

1/2 cup dark brown sugar, firmly packed

1 egg

1/3 cup unsweetened cocoa powder

2 Tablespoons milk

1 cup chopped pecans or walnuts 

6 oz (1 cup) semisweet chocolate chips

Directions:

Preheat oven to 350 degrees.

Combine the flour and baking soda, set aside

Using a electric mixer with the paddle attachment, cream the butter. Add the vanilla and sugars, then beat until fluffy. Beat in the egg. 

At low speed beat in the cocoa power and milk.

Add the dry ingredients and mix until blended. Stir in nuts and chocolate chips.

Drop by rounded teaspoons onto nonstick baking sheet.

Bake for 12 to 13 minutes. Remove from the oven and col slightly before transferring to a cooling rack.

Make 3 dozen cookies.  

 

Pecan Pie

 Classic. Perfect every time. 

 

Ingredients: 

1/2 cup of butter

1 cup sugar

1 cup light corn syrup

4 large eggs, beaten

1 tsp vanilla

1/4 teaspoon salt

1 unbaked 9-inch pastry shell (not deep dish)

1 to 1 1/4 cups pecan halves, or broken pecan pieces

Directions:

Combine butter, sugar and corn syrup in a medium saucepan; cook over low heat, stirring constantly, until sugar dissolves. Take off the heat and cool for about a half hour.

Add eggs, vanilla and salt to the mixture and mix well.

Pour filling into unbaked pastry shell and top with pecan pieces or halves.

Bake at 325 for 50 to 55 minutes.

This is best made the day before you plan to serve. 

Warm slightly and serve with vanilla ice cream.  

Buttermilk Whipped Cream

  

Ingredients:

1 cup heavy cream

1/2 cup buttermilk

2 Tablespoons sugar

Directions:

Freeze the bowl and beaters, and use very cold cream and buttermilk.

Beat the first two ingredients at high speed with a electric mixer until foamy; gradually add sugar, beating until soft peaks form.

Serve immediately or cover and chill.  

 

Lundi Red Beans and Rice

 

Ingredients:

• 2 tablespoons of butter
• 14 oz smoked sausage, sliced into 1/4" rounds
• 4 large stalks of celery, finely chopped
• 1 whole onion, chopped
• 1 bell pepper, chopped
• 1/3 cup chopped fresh parsley, slightly packed + extra for garnish
• 2 large garlic cloves, minced
• 2 lbs. dry kidney beans
• 2 bay leaves
• 10 cups chicken stock
• 1/4 cup of apple cider vinegar
• Fresh cracked pepper, salt, and crushed red pepper to taste
• Fresh-cooked white rice and corn bread Jiffy is good.

Directions:

In a cast iron skillet or large pot, melt the butter over medium-high heat. Add the sausage rounds to brown them for about one minute on each side.

Scoop sausage and any extra grease/butter into crock pot along with literally all of the remaining ingredients, excluding the rice and cornbread. Give a good stir and set to the "low" setting. Let it simmer, covered, for 8 - 12 hours.

Serve with white rice and cornbread, garnish with parsley.

*The longer you let the red beans sit in the crock pot, the thicker, creamier, and more amorphous the beans will be. Keep it shorter if you want the dish soupier and the beans more whole and separate.

**I add the sausage after about 2 hours of cooking, so it doesn’t break down in the long cooking process. 

Sourced from the Probably This blog. 

Lemon Meringue Pie

 The best Lemon Meringue Pie recipe ever. A classic from Southern Living.

 Ingredients for Pie:

1 1/2 cups sugar

1/2 cup cornstarch

1/4 teaspoon salt

4 egg yolks

1 3/4 cup of water

2/3 cup lemon juice (strain)

3 Tablespoons butter

1 teaspoon grated lemon zest

A few drops of yellow food coloring (optional)

1 baked 9-inch pie crust (regular not deep) 

Ingredients for Meringue: 

3 egg whites 

1/4 teaspoon cream of tartar 

1/3 cup of sugar

1/2 teaspoon vanilla

Directions for Pie:

Combine first 3 ingredients in a large heavy saucepan; set mixture aside.

In a bowl combine egg yolks and water then stir into sugar mixture.

Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil for 1 minute, stirring constantly. 

Remove from heat. Stir in juice, butter, lemon zest and drops of food coloring.

Spoon into pie crust.  

Directions for Meringue:

Beat egg whites and cream of tartar in a grease-free bowl with a electric mixer on medium speed until soft peaks form.

Gradually add 1/3 cup of sugar, 1 tablespoon at a time beating at high speed until stiff peaks form and sugar dissolves (2 to 4 minutes). Add vanilla, beating until just blended.

Spread meringue over hot filling, sealing to the edge of the pie crust.

Bake at 325 for 25 minutes until top is browned.

Refrigerate a few hours before serving.