Brasserie de Xavier
Brasserie de Xavier
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Kungl, Michael L.
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Fine Cuisine with Art Infusion

"To cook is to create. And to create well...
is an act of integrity, and faith."

Bam #5


"No one who cooks, cooks alone. Even at her most solitary, a cook
in the kitchen is surrounded by generations of cooks past, the advice
and menus of cooks present, the wisdom of cookbook writers."

~ Laurie Colwin


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Pirates Alley in the French Quarter
Pirates Alley in the French Quarter
Giclee Print

Millsap, Diane
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La Belle Cuisine


Every Day's a Party:
Louisiana Recipes for Celebrating
with Family and Friends
by Emeril Lagasse with Marcelle Bienvenu and
Felicia Willett, 1999, William Morrow and Co.

 New Orleans Magazine - One Year Subscription

Muffuletta Salad

"A muffuletta is a sandwich unlike any other. Meats, cheese and olive
salad are stuffed in between great thick slices of Italian bread. Aficionados
argue about whether it should be served cold or warm – I like it both ways.
Here we’ve made a Muffuletta Salad to tote along for our party on the water.
Make it a day ahead to allow the flavors to mingle. Pack it into an airtight
container and stow in the ice chest to keep it cool."

Makes 8 to 10 servings

6 cups water
2 1/2 teaspoons salt
1 pound small shell pasta
1/2 pound salami, cut into 1/4-inch cubes
1 pound provolone cheese, cut
into 1/4-inch cubes
1/2 pound mortadella, cut into 1/4-inch cubes
1/2 pound boiled ham, cut into 1/4-inch cubes
20 pitted jumbo black olives, sliced
20 green Queen olives, stuffed
with pimientos, sliced
1/2 cup minced yellow onion
1 tablespoon minced garlic
1/2 cup chopped celery
1/2 cup chopped fresh parsley leaves
1/4 cup fresh thyme leaves
1 cup extra-virgin olive oil
6 tablespoons apple cider vinegar
1 teaspoon Worcestershire sauce
1/2 teaspoon hot sauce
1 teaspoon freshly ground black pepper

Put the water and 1 teaspoon of the salt in a large saucepan and bring
to a boil over high heat. Add the pasta and cook, uncovered, stirring
occasionally, until tender, 6 to 8 minutes. Remove from the heat and
drain. Rinse with cool water and drain again.
In a large mixing bowl, combine the pasta, salami, provolone,
mortadella, ham, olives, onion, garlic, celery, parsley and thyme.
In a small bowl, whisk together the oil, vinegar, Worcestershire, hot
sauce, 1/2 teaspoon of the salt, and the pepper. Pour over the salad
mixture. Add the remaining 1 teaspoon salt. Toss to mix well.
Store in an airtight container and refrigerate for at least 8 hours
before serving.


Bananas Foster Ice Cream Pie

"Did you know that Bananas Foster originated in New Orleans? Because
New Orleans is a banana-importing city, they were a natural for a dessert
item and those clever restaurateurs the Brennans came up with the idea to
cook them in butter and brown sugar, then serve them over ice cream. The
dish was named for a gentleman by the name of Dick Foster, one of
Brennans’ customers back in the 1950’s.
Here is a twist on the dessert that we did for one of the cigar dinners,
a perfect ending to a perfect meal."

1/4 pound (1 stick) unsalted butter
1/2 cup firmly packed light brown sugar
3 ripe bananas, peeled, sliced lengthwise
in half, and cut crosswise into
1/4-inch-thick slices
2 tablespoons banana liqueur
2 tablespoons dark rum
2 cups milk
2 cups heavy cream
6 large egg yolks
1 1/4 cups graham cracker crumbs
1 recipe Caramel Sauce (recipe follows)

In a medium-size skillet over medium heat, melt 3 tablespoons of the
butter. Add the sugar and stir until it dissolves. Add the bananas and
cook, stirring, for 3 minutes. Remove the pan from the stove and care-
fully add the liqueur and rum. Return the pan to the stove. Using long
matches and keeping long hair and hanging sleeves well clear of the
pan, carefully ignite the alcohol and stir with a long-handled wooden
spoon until the flames die down, about 30 seconds. Remove from the
heat and let cool completely. Purée the mixture in a food processor
or blender.
In a medium-size nonreactive saucepan over medium heat, heat the
milk and cream to the scalding point (when bubbles form around the
edges of the pan). Do not let it boil. Remove from the heat.
Beat the egg yolks in a large mixing bowl. Add the cream mixture about
1/4 cup at a time to the beaten eggs, whisking well after each addition.
Pour the mixture back into the saucepan, and cook, stirring, over medium heat until the mixture becomes thick enough to lightly coat the back of a spoon, 2 to 3 minutes. Do not boil.
Remove from the heat and pour the mixture into a large glass mixing
bowl. Add the puréed bananas and stir to mix. Cover the top of the
mixture with plastic wrap pressed against the surface (this will keep a
skin from forming) and let cool. Place the mixture in the refrigerator
and chill completely.
Pour the banana mixture into an ice cream machine and follow the manufacturer’s instructions for the churning time. If you leave the
ice cream in the freezer for a while before completing the pie, be
sure to let it soften up a bit first.
Preheat the oven to 375 degrees F.
Put the graham cracker crumbs in a medium-size mixing bowl. Melt
the remaining 5 tablespoons butter and add to the crumbs. Mix well.
Press evenly into the sides and bottom of a 9 1/2-inch deep-dish pie
pan and bake until browned, about 10 minutes. Let cool completely.
Carefully spread the Caramel Sauce evenly over the inside of the
graham cracker shell. Fill the shell with the ice cream, spreading it
evenly with a rubber spatula. Cover with plastic wrap and freeze until
the ice cream firms up, about 4 hours. Cut the pie into wedges to
serve. Makes one 9 1/2-inch pie; 8 servings.

Caramel Sauce

1 cup sugar
1/2 cup water
1 cup heavy cream

In a small heavy saucepan, combine the sugar and water and bring to a
boil, stirring often. Cook, stirring occasionally, until the mixture is a deep caramel color and has the consistency of thick syrup, 10 to 15 minutes. Remove from the heat. Stir in the cream, return the saucepan to high
heat, and boil the sauce until it regains the consistency of a thick syrup,
about 2 minutes. Let cool.
The sauce can be refrigerated until ready to use. Allow it to reach room temperature before using it.  Makes about 3/4 cup.

More Emeril Cookbooks:
Emeril's New New Orleans Cooking
Louisiana Real & Rustic
Emeril's Creole Christmas
Emeril's TV Dinners
Featured Archive Recipes:
Brennan's Bananas Foster
French Quarter Muffuletta
Muffuletta Pizza (Emeril)

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