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White Oak Plantation
Chef John Folse's
Catering Division
Baton Rouge, Louisiana
(225) 751-1882
Chef
John Folse and Company
Taking the Taste of Louisiana Worldwide
Lump
Crab and Artichoke Dip
PREP
TIME: 30 Minutes
SERVES: 10 - 12
“For your next cocktail
party, especially around the holiday season, no combination is better
for a unique and tasty dip than crabmeat and artichokes. An interesting
thing about this recipe is the many variations that may come about by
simply adding more cream to create a soup or throwing in 2 cups of
chopped spinach and replacing the crab meat with oysters for a fabulous
Oysters Rockefeller Dip or Soup.”
Ingredients:
1 pound jumbo lump crabmeat
Two 8.5 ounce cans artichoke hearts, drained
1/4 pound butter
1/2 cup diced onions
1/4 cup diced celery
1/4 cup diced red bell pepper
1/4 cup diced yellow bell pepper
2 tablespoons minced garlic
1/4 tsp granulated garlic
1/4 tsp nutmeg
1/2 cup flour
2 cups chicken stock
1 pint heavy whipping cream
1 ounce dry white wine
1/4 cup sliced green onions
1/4 cup chopped parsley
2 cups grated Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon Cayenne pepper
1/2 teaspoon chopped basil
Begin
by rinsing artichokes well under cold water to remove the brine and
chop
coarsely in a food processor. Remove and set aside for later use. In a
two-quart heavy bottom sauté pan melt butter over medium high heat. Add
onions, celery, bell peppers and garlic. Sauté 3 to 5 minutes or until
vege-
tables are wilted. Add artichokes and blend well into the vegetable
mixture,
stir and cook 5 additional minutes. Sprinkle in flour and blend
well to form
a white roux, do not brown. Add
chicken stock and heavy whipping cream
one cup
at a time whisking
constantly until a thick cream sauce is achieved.
Reduce heat to simmer.
Add white wine and season to taste using salt and
pepper. Simmer
approximately 15 minutes stirring occasionally to keep
from scorching.
The mixture should resemble a thick cream sauce and
should it become too
thick, additional whipping cream or stock may be
added to
reach desired
consistency. Add green onions and parsley, then
fold in lump crabmeat. Cook 5 minutes longer, then remove from heat.
Fold in Parmesan cheese
and adjust seasonings if necessary. Place the
mixture in a chafing
dish
and serve with garlic croutons or crackers.
Crawfish
and Andouille Pasta
PREP TIME: 1 Hour
SERVES: 6
“Everybody seems to be so
diet conscious today. Isn't it strange how the word "diet" instantly
invokes visions of "no taste or flavor?" One interesting thing
about the
new "Sugar Busters Diet," taking New Orleans by
storm, is the fact that heavy whipping cream, butter and andouille
sausage may be consumed in any recipe,
and yes, you can still lose
weight. Why not diet on this Louisiana pasta?”
Ingredients:
1 pound crawfish tails
1/4 cup sliced andouille
3 cups whole wheat pasta, cooked
[or pasta of your choice]
1/4 pound butter
1 tablespoon garlic
1/4 cup sliced green onions
1/4 cup sliced mushrooms
1/2 cup diced Creole tomatoes
1 ounce dry white wine
1 tablespoon lemon juice
1 cup heavy whipping cream
1/4 cup diced red bell pepper
1 tablespoon chopped parsley
Salt and cracked pepper to taste
In
a 2-quart heavy-bottomed sauce pan, melt butter over medium-high heat.
Add garlic, green onions, mushrooms, tomatoes and andouille. Sauté 3-5
minutes or until vegetables are wilted. Add crawfish and natural juices
and blend well into the vegetable mixture, cooking 3-5 minutes. Add
white wine, lemon juice and heavy whipping cream. Bring to a low boil.
Reduce to sim-mer and cook, stirring occasionally, until whipping cream
is reduced to a sauce-like consistency. Add red bell peppers, parsley
and season to taste
using salt and pepper. Heat the pasta under hot
running tap water, drain
well and fold into the hot pasta sauce.
Serve immediately.
White
Chocolate Bread Pudding
PREP TIME: 2 Hours
SERVES: 6-8
“Bread pudding is
considered the "apple pie" of South Louisiana. Because of
our heavy French influence, crusty
French bread is in abundance here. Our
German population gave us a good
supply of milk and eggs, and when combined
with leftover bread one of
our premier desserts emerged. The addition of white
chocolate gussies up
this country dish.”
Ingredients:
9 ounces Baker's white chocolate
3 (10-inch) loaves French bread
4 whole eggs
6 egg yolks
4
cups heavy whipping cream
1 cup milk
1 cup sugar
Preheat
oven to 300 degrees F. Slice French bread into 1/2 -inch-thick
round
croutons and set aside.
In a large mixing bowl, combine eggs and egg yolks. Using a wire whisk,
whip until well-blended and set aside. In a large saucepan, combine
whip-
ping cream, milk and sugar. Bring mixture to a low simmer then add
white chocolate. Using a wire whisk, stir until chocolate is completely
melted. Remove pot from heat and, stirring quickly, add whipped eggs to
the cream mixture. Blend thoroughly to keep eggs from scrambling.
In a 9- x 13-inch baking dish, place bread slices in 2 to 3
layers. Pour 1/2 of the cream mixture over the bread, allowing it to
soak up most of the mixture prior to adding the rest. Using your
fingertips, press the bread gently allowing the cream mixture to be
absorbed evenly into the bread. Pour remaining
cream mixture over the
bread and repeat process. Cover dish with aluminum foil and allow to
soak a minimum of 5 hours prior to baking. Bake, covered, for
approximately 1 hour then remove foil and bake 45 additional minutes or
until top is golden brown. This bread pudding is actually better if
chilled in
the refrigerator overnight, after baking, then cut into
squares and heated in individual portions in the microwave. You may wish
to create a white chocolate sauce for topping the bread pudding by
combining 8 ounces of melted white chocolate and 3 ounces of heavy
whipping cream. This may
be done in a double boiler or microwave.
Featured archive recipes:
Creole Turtle Soup (Chef John
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Eggplant
Crawfish Crazy! (Marcelle Bienvenu)
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Emeril's
Chocolate Bread Pudding
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