While the seasonal changes in New Orleans may not be as apparent as some of our cold-weathered northern neighbors, New Orleans still has our own way of celebrating the yearly transitions. The hot, hot heat is taming down, bringing New Orleans into the perfect October and November we love to boast about. As the weather shifts, so do our cravings for New Orleans recipes. Whether you’re lucky enough to be here or are just craving a little taste of the Big Easy at home, check out some of these New Orleans recipes to ring in the new season!
New Orleans Style String Beans
1 1/2 lbs green beans, stem ends removed
8 garlic cloves
4 1/2 teaspoons extra virgin olive oil
3 tablespoons honey
2 teaspoons creole seasoning (such as Tony Chachere’s)
1/4 cup cognac
1. Bring a large pot of salted water to a boil. Add beans and garlic. Blanch for 3 minutes and drain.
2. Heat a large saute pan over medium heat. Add olive oil, honey, and Creole seasoning. Let honey melt in with the olive oil and spices.
3. Pat the drained beans and garlic cloves dry with a paper towel. Add them to pan and toss gently to coat with the honey and spice mixture. Saute for 3 to 4 minutes.
4. Turn off burner and pour cognac into the pan and flambe the beans until the alcohol is cooked off.
A delicious New Orleans recipe to use as a side dish!
Recipe courtesy of: www.food.com
Pumpkin Soup with Crabmeat
3 tablespoons olive oil
3 cloves garlic, crushed
2 leeks, white parts, chopped
1 onion, chopped
1 stalk celery, chopped
¼ teaspoon cayenne pepper
Leaves from 1 sprig fresh thyme
1 pound pumpkin, peeled and cubed
1 large Yukon Gold potato, peeled and cubed
1½ quarts Basic Chicken Stock
1 cup heavy cream
2 tablespoons butter
2 cups jumbo lump crabmeat, picked over
2 tablespoons minced fresh chives
Freshly ground black pepper
1. Heat the olive oil in a large heavy-bottomed pot over moderate heat. Add the garlic, leeks, onions, celery, cayenne pepper, and thyme and cook, stirring often, until the onions are soft, about 10 minutes. Add the pumpkin, potatoes, and Chicken Stock and simmer until the potatoes are soft, about 30 minutes.
2. Remove the soup from the stove; purée in a food processor or a blender until very smooth and velvety. Strain through a fine sieve back into the pot. Add the cream; cover and keep warm over very low heat or in a 200º oven.
3. Melt the butter in a small skillet over low heat. Add the crabmeat, and heat until it’s completely warmed through (take care not to break up crabmeat too much). Remove the skillet from the heat. Scatter the chives over the crabmeat and season with salt and pepper.
4. Ladle the pumpkin soup into individual bowls, then put a large spoonful of warm crabmeat into each bowl.
A new take on a seasonal favorite for a true New Orleans recipe!
Recipe is courtesy of: My New Orleans: The Cookbook by John Besh