Hot Summer Night
Hot Summer Night
Debbie Moore
Buy This at








Starbucks Tazo Tea

La Belle Cuisine - More Lagniappe * Recipes

Fine Cuisine with Art Infusion

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

*Lagniappe (lan-yap)  - a little something extra,
that little unexpected pleasant surprise.


Pour It On (and Beat the Heat!)



Stonewall Kitchen, LLC 

Stonewall Kitchen Grille Sauces

"At one time an aphrodisiac quality was ascribed to the tomato.
Reflect on that when you are next preparing the family salad."

~ Jane Grigson

Recipe of the Day Categories:

 wb01507_.gif (1247 bytes)  Recipe Home

 wb01507_.gif (1247 bytes)  Recipe Index

 WB01507_.gif (1247 bytes)  Recipe Search 

 wb01507_.gif (1247 bytes)  Appetizers

 wb01507_.gif (1247 bytes)  Beef

 wb01507_.gif (1247 bytes)  Beverage

 wb01507_.gif (1247 bytes)  Bread

 wb01507_.gif (1247 bytes)  Breakfast

 wb01507_.gif (1247 bytes)  Cake

 wb01507_.gif (1247 bytes)  Chocolate

 wb01507_.gif (1247 bytes)  Cookies

wb01507_.gif (1247 bytes)  Fish

 wb01507_.gif (1247 bytes)  Fruit

 wb01507_.gif (1247 bytes)  Main Dish

 wb01507_.gif (1247 bytes)  Pasta

 wb01507_.gif (1247 bytes)  Pies

 wb01507_.gif (1247 bytes)  Pork

 wb01507_.gif (1247 bytes)  Poultry

 wb01507_.gif (1247 bytes)  Salad

 wb01507_.gif (1247 bytes)  Seafood

 wb01507_.gif (1247 bytes)  Side Dish

 wb01507_.gif (1247 bytes)  Soup

 wb01507_.gif (1247 bytes)  Vegetable

 wb01507_.gif (1247 bytes)  Surprise!







Alphonse Mucha
Buy This at










Howard Shooter
Buy This at











Pewter Pot with Plate of Peaches, Prunes and Nut, Around 1728
Pewter Pot with...
Jean-Baptiste ...
Buy This at


















Island Experience, Kauai
Island Experience, Kauai
Vincent James
Buy This at







Your patronage of our affiliate partners supports this web site.
We thank you! In other words, please shop at LBC Gift Galerie!


Havin' a Heat Wave
Havin' a Heat Wave
Shirley Novak
Buy This at


La Belle Cuisine


Pour It On

By Jonathan Reynolds

The New York Times August 4, 2002

“Read this slowly. Prolong the vowels. It's hot out. Words will salve. Repeating
a single mantra three or four times can soothe, depending on which om you
choose. Close your eyes and exhale. Picture and think ''liiiiiiiiqwwiiiiiiiid.''
Not ''lik-wid,'' ''liiiiiiiiqwwiiiiiiiid.''
Hold the visual icon against your retina, then, after three or four seconds, say
it. August will now be bearable.
The word and the substance can not only save your summer; they can also change the way your tongue relates to your palate, bring balm to your scratchy irritation, even affect how you move through life. ''Liquid'' doesn't refer only to tall, frosty drinks or to the sweat on the outside of an iced glass -- so pleasurable against forehead, temple or wrist when New York's damp sun threatens to enrage you -- though both can certainly be sedative. It should also become your worldview.
Resolve that your motions and gestures as well as your reflections will henceforth
be liquid. The rudimentary crossing and uncrossing of your legs, standing up from
a chair, calling for a loved one, gently rolling over in your chaise -- all will benefit from your being liquid. Your dreams can be liquid, too, and you will be mollified.
When time becomes viscous, you can live forever. Visualize elegant sustenance for friends or that special boy or girl in your life. Rather than the clenching in the pit
of the stomach that usually accompanies the endorphins released at the prospect of entertaining, your pulse will be slowed by this demulcent menu. It is without urgency or pressure . . . just a volume of time with no parameters, prepared hours, days, weeks in advance, and you moving liquidly from a small preparation on Monday to an even smaller, calmer one on Tuesday, a third on Wednesday (or skip Wednesday and prepare two steps in slow motion on Thursday), so languorously
that you find wonder turning your hand from back to palm.
The recipes here are all cool, physically and metaphysically, all Chesterfieldian,
all meant to be prepped well ahead of time (one as much as six days) at your own speed, at your own time of day or night. All of them will upgrade your life and that
of your friends, if you still have any after resigning from the rat race, and if you choose to have them over. These dishes can be eaten alone at 2 a.m. too. Because there is no rush to complete them by a certain time, their creation will relieve
your summer turmoil, not add to it, and the subtle mixture of flavors will bring
you new friends, even if you're dining alone.
These are smart recipes, invented by three of New York's most thoughtful chefs,
who bring sophistication and disciplined creativity to the construction of a dish.
The principal ingredients shine like the plot line of a play, with many brilliant subplots complementing, not upstaging, the main event.
The iced gazpacho pictured here in the guise of a martini is the subtle, snappy invention of Christian Delouvrier of Lespinasse, a visual and gustatory trompe
l'oeil indicative of the intricate thinking that results in a deceptively simple gem.
It is served miraculously clear at the restaurant, a result of not squeezing the vegetables but letting the water drain slowly. The more the vegetables are
squeezed, the redder the result. In any case, it requires time -- a day or so in
the fridge.
At Craftbar, the less arduous of the Colicchio restaurants, Marco Canora's
clever adaptation of vitello tonnato to sandwich status brings a pleasing
summer casualness to a classic. It, too, takes time to marinate.
Over at Ilo, the endlessly inventive pastry chef Patrick Coston combines fruit
sorbets with a seasonal peach sauce, then surprises with a cherry and pistachio mixture -- at the restaurant, it's a small pancake underneath -- that gives a
pleasing and ingenious crunch.
Whom would you invite to such a light feast? Witty, substantial chatters like
William F. Buckley, Blythe Danner, Sir Ian McKellen, the late Fred Astaire,
who epitomized effortless, liquid grace. I can't imagine the peach soup wouldn't
also appeal to Mike Tyson and Artie Lang, if they'd promise not to eat the bowls.
However dreamy a state this conjures, you will still have to get out of your
chaise, pour yourself down to the market and shop."


(Adapted from Lespinasse)

Yield: 4 to 6 servings.

For the gazpacho:
4 large tomatoes, coarsely chopped
2 1/2 seedless cucumbers, peeled
and coarsely chopped
1 1/2 medium red onions, peeled
and coarsely chopped
1 medium red pepper, seeded
and coarsely chopped
1 medium green pepper, seeded
and coarsely chopped
2 jalapeno peppers, seeded and
coarsely chopped
1 tablespoon cumin
1 tablespoon coarse salt,
plus additional to taste
1 teaspoon cayenne
3 tablespoons red-wine vinegar
8 sheets gelatin

For the garnish:
2 tablespoons finely diced cucumber
1 tablespoon finely diced red pepper
1 tablespoon finely diced green pepper
1 teaspoon finely diced chives
4 pieces baby cilantro.

1. Process vegetables in three batches, each with a third of the cumin, salt, cayenne and vinegar, until finely chopped, placing each batch in a sieve
or colander lined with a double thickness of cheesecloth over a bowl.
Gather the cheesecloth edges together and tie with string. Gently press
(not squeeze) to extract the gazpacho water. Refrigerate overnight and
allow water to release, weighing down the vegetables with cans or
weights and turning frequently.
2. Taste the gazpacho water and adjust seasoning. Soften the gelatin in a
bowl of cold water. Warm 1 cup of the gazpacho water over medium
heat and add the softened gelatin sheets. Cook slowly until melted and
then stir into the remaining gazpacho liquid. Place in a shallow pan
and refrigerate until firm, about 30 minutes.
3. To serve, finely chop the gelée and spoon into martini glasses. Garnish
with finely diced vegetables and a sprig of the cilantro.


Ruby Peach Soup
(Adapted from Ilo)

Yield: 8 servings.

For the soup:
1/2 bottle sweet Riesling
8 red peaches, very ripe, pitted
and cut in quarters
Pinch of salt
2 teaspoons lemon juice
2 to 4 tablespoons sugar

For the accompaniments:
2 cups fresh cherries, pitted and
roughly chopped
1/2 cup toasted pistachios, chopped
1 red peach, pitted and diced
1 pint cherry sorbet
2 pints peach sorbet (see recipe)
1/4 cup toasted whole pistachios
15 mint leaves, chiffonade

1. Place the first 4 ingredients of the soup in a nonreactive pot and gently simmer for 5 to 10 minutes. The peaches should be very tender. Place
all in a blender and puree until smooth, strain and add sugar to desired
taste (you might not need all of it depending on the sweetness of the
peaches). Ice down until chilled and reserve.
2. Mix the cherries, chopped pistachios and peach well in a small bowl. Portion out the mixture into the centers of eight serving bowls,
forming flat rectangles about 3 inches long by 1 1/2 inches wide.
Pour 2 to 3 ounces of cold soup around the mix in each bowl, then
top each rectangle with 1 quenelle of cherry sorbet and 2 quenelles
of peach sorbet. Sprinkle with whole pistachios, garnish with mint.

 Peach Sorbet

Yield: 1 quart.

10 to 12 ripe peaches, cut in
half and pitted
1 1/4 cups sugar
1 cup water
3 tablespoons fresh lemon juice
3 tablespoons light corn syrup
1/2 teaspoon salt.

1. In a saucepan over medium heat, poach the peaches in 1 cup of the
sugar and the water until they are just tender, about 10 minutes.
Remove peaches from the liquid and allow to cool. Place them in a
blender and add the lemon juice, corn syrup, salt and the remaining
quarter cup of sugar. Blend until smooth. If necessary, pass the
peach mixture through a fine sieve.
2. Place the mixture in an ice cream machine and process according
to manufacturer's directions.


Veal, Tuna and Caper Sandwich
(Adapted from CraftBar)

Yield: 8 to 10 servings.

For the veal:
12-pound boneless veal loin roast,
tied at 1/4-inch intervals
Olive oil
Kosher salt and freshly ground pepper

For the tuna mayonnaise sauce:
2 egg yolks [Egg Safety Information]
2 cups olive oil
6 tablespoons fresh lemon juice
16-ounce can tuna packed in olive oil, drained
3 anchovy fillets
2 tablespoons drained capers
Kosher salt and freshly ground pepper to taste

For the sandwich:
16 to 20 slices good soft white sandwich
bread (like Pepperidge Farm)
2 ripe tomatoes, very thinly sliced
and drained on paper towels.

1. Preheat oven to 350 degrees [F]. Rub veal with oil and sprinkle with
salt and pepper. Sear loin on all sides over medium heat until browned,
about 5 minutes in all. Roast until medium well, about 1 hour, or until
internal temperature registers 140 degrees [F]. Let sit at room temper-
ature until cool, then cover and refrigerate until cold and firm, about 6
hours. Slice into 1/8-inch slices, removing strings as you slice.
2. In a food processor, pulse the yolks to blend. With the machine running
add 1/2 cup of oil in a steady, slow stream and add 2 tablespoons of
lemon juice. Keep processing while pouring in 1 cup more oil, then
the tuna, in chunks, then anchovies, capers and remaining lemon
juice, and then the remaining oil. Season well with salt and pepper.
3. Spread just enough of the tuna sauce over the bottom of a nonreactive
loaf pan to cover. Top with a layer of veal and cover with a thin layer
of tuna sauce. Repeat until all the veal and sauce are used. Cover and
refrigerate 6 to 48 hours.
4. To assemble: Spread sauce on one side of all the bread slices. Cover
half the slices with the veal, scraping off most of the sauce from the
meat. Top with tomatoes and remaining bread, spread sides down.
Cut off crusts and cut sandwiches in half.

Copyright 2002 The New York Times Company

Featured Archive Recipes:
Gazpacho -
The Quintessential Summer Soup

Cold Fruit Soups
Frozen Golden Daiquiri
Fruit Sherbets (Julia Child)
Mint Julep Peaches (Nigella Lawson)
Spiced Cherry Soup
Summer Pasta with Basil,
Tomatoes and Cheese

Summertime and the Living
is Easy

Summer Vegetable Pasta
Tortellini Salad with Tonnato Sauce

More Lagniappe Recipes!
Summer Holiday Recipes!
Index - Fruit Recipes
Daily Recipe Index
Recipe Archives Index
Recipe Search

WB01507_.gif (516 bytes) Home  WB01507_.gif (516 bytes) Sitemap  WB01507_.gif (516 bytes) Recipe of the Day  WB01507_.gif (516 bytes) Art Gallery  WB01507_.gif (516 bytes) Cafe  WB01507_.gif (516 bytes) Articles  WB01507_.gif (516 bytes) Cookbooks
WB01507_.gif (516 bytes) Cajun Country  WB01507_.gif (516 bytes) Features  WB01507_.gif (516 bytes) Chefs  WB01507_.gif (516 bytes) Food Quotes  WB01507_.gif (516 bytes) Gift Gallery  WB01507_.gif (516 bytes) Favorites
WB01507_.gif (516 bytes) Basics  WB01507_.gif (516 bytes) Recipe Archives  WB01507_.gif (516 bytes) Links  WB01507_.gif (516 bytes) Guestbook   WB01507_.gif (516 bytes) What's New

88 x 31 Join today in blue

Webmaster Michele W. Gerhard
Copyright © 1999-2013 Crossroads International.  All rights reserved.
Some graphics copyright
Revised: July 01, 2013.