| Louisiana
Public Broadcasting Proudly Presents:
Ms.
Lucy’s
Classic Cajun Culture & Cooking
Ms.
Lucy’s Favorite
Recipes
from the Ms. Lucy's Classic Cajun Culture & Cooking Series
starter:
Chilled Strawberry Soup with Balsamic Crème
Fraîche à Carl
2
lb strawberries, hulled
3 tablespoons mascarpone cheese
¾
cup vegetable stock
¼
cup maple syrup, or as needed based on sweetness of berries
¼
cup Grand Marnier
salt and pepper to taste
6
tablespoons crème fraîche
1 tablespoon raspberry balsamic vinegar
2 tablespoons finely diced strawberries
1 tablespoon chopped basil
1 tablespoon maple syrup
Quarter strawberries, reserving 3 whole berries for garnish.
Place quartered strawberries, cheese, vegetable stock, and ¼ cup
maple syrup in blender. Purée until smooth.
Heat an empty saucepan over high heat. Remove from heat
and pour in Grand Marnier. Carefully return to heat and ignite to burn
off alcohol. Stir Grand Marnier into puréed soup. Season with
salt and pepper. Refrigerate overnight..
Combine crème fraîche and vinegar. Dice
remaining 3 whole strawberries. Mix diced berries with basil and 1 tablespoon
maple syrup. To serve, spoon chilled soup into bowls. Add a dollop of
crème fraîche mixture to center of each serving. Sprinkle
diced strawberries over crème fraîche. Enjoy!
Crème Fraîche
1/4 cup heavy cream
1/4 cup sour cream
Whip heavy cream and sour cream together. Cover with plastic
wrap and allow to stand at room temperature for 2 to 5 hours or until
thickened. Once thickened, store in refrigerator for up to 48 hours.
Stir before using.
salad
1
head lettuce
1 large onion, sliced
1 cup sliced mushrooms
1 10 ounce can green peas, drained
1 cup mayonnaise
1 cup freshly grated Parmesan cheese
8 ounces bacon, fried crisp and crumbled
3 hard-boiled eggs, sliced
1 large tomato, diced
Layer
lettuce leaves, onion, mushrooms, peas, mayonnaise, and cheese. Refrigerate.
When ready to serve, top with layers of bacon, eggs, and tomatoes.
vegetable
¾ cup
water
1 tablespoon vinegar
1 small onion, sliced
2 tablespoons sugar
1 pound okra, cut into ½-inch pieces
2 small tomatoes, chopped
salt and pepper to taste
Bring a saucepan with water, vinegar, onions, and sugar
to a boil. Add okra and cook until tender. Add tomatoes and season with
salt and pepper. Cook until tomatoes are tender and water is almost all
evaporated. Serve hot.
vegetable
2
medium onions, chopped
1 clove garlic, chopped
½
cup bacon drippings
1 ham bone, or 4 ounces ham
2½ pounds fresh or dried butter beans
2½ quarts water
salt and pepper to taste
Sauté onions and garlic in bacon drippings until
onions are transparent. Add ham bone, beans and water. Season with salt
and pepper. Bring to a boil. Reduce heat and simmer until beans are tender – about
45 minutes for fresh beans or 1½ hours for dried. You may need
to add more water if beans start to stick or become dry.
main course
¼ cup
olive oil
4-5 pounds beef tender
dry mustard to taste
salt to taste
? teaspoon black pepper
? cup tarragon mustard
? cup Dijon mustard
¼
cup yellow mustard
? teaspoon dry mustard
½
cup heavy whipped cream
3 large shallots, finely chopped
PPlace olive oil in the middle of a roasting pan. Lay beef
on the oil and turn until beef is well coated with oil. Sprinkle liberally
with dry mustard. Season lightly with salt and sprinkle top with black
pepper. Bake at 450 degrees for 35-45 minutes.
Meanwhile, in a mixing
bowl, combine tarragon, Dijon and yellow mustards. Add ? teaspoon dry
mustard and mix until smooth. Whisk in cream until well blended. Set
sauce aside.
After baking 35 to 40 minutes, remove beef from oven and pour mustard
and cream sauce over top. Sprinkle shallots on top. (Shallots, not green
onion tops!) Return to oven and roast about 7 to 10 minutes longer or
until beef is done to desired taste – you want beef pink in the
middle when served. Remove beef from pan and set aside to rest. Use a
whisk to blend meat drippings and mustard sauce in the pan. Thinly slice
beef and arrange on a platter. Drizzle sauce on top. Enjoy!
dessert
Cake:
3
eggs, separated
1 teaspoon vanilla
½ cup sugar
pinch of salt
¾ cup cake flour
Filling:
½ cup
sugar
¼ cup all-purpose
flour
1½ cups milk
6 egg yolks
2 teaspoons vanilla
pinch of salt
Glaze:
½ cup
sugar
3 tablespoons light
corn syrup
2 tablespoons water
4 ounces (4 squares)
semisweet chocolate, coarsely chopped
To make cake, beat together egg yolks and vanilla with an electric mixer
on medium speed until blended. Beat in half of sugar until very thick
and pale. Using clean, dry beaters, beat together egg whites and salt
at medium speed until very soft peaks form.
Gradually beat in remaining sugar until stiff, but not dry, peaks form.
Fold yolk mixture into egg whites. Sift cake flour over mixture and fold
in gently to mix; do not overmix. Pour batter into a pan a greased and
wax paper-lined 9 inch round cake pan. Bake at 350 degrees for 25 minutes
or until top springs back when lightly pressed. Loosen cake by running
a metal spatula around sides of pan. Invert cake onto a wire rack. Remove
pan, leaving wax paper on cake. Turn cake right side up. Cool completely
on rack.
Meanwhile, prepare filling. In a saucepan, mix together sugar and flour.
Gradually whisk in milk, then egg yolks, vanilla and salt. Bring to a
boil over medium heat. Boil for 1 minute, whisking constantly. Strain
through a fine sieve into a bowl. Press plastic wrap onto surface and
chill 30 minutes.
Using a serrated knife, cut cake horizontally in half, forming two circles.
Carefully remove wax paper. Place one cake circle on a serving plate.
Spread filling evenly over cake. Top with remaining cake circle.
To prepare glaze, in a saucepan, bring sugar, corn syrup and water
to a boil over low heat, stirring constantly, until sugar dissolves.
Remove from heat. Add chocolate and let stand 1 minute. Stir until smooth.
Slowly pour glaze over top of cake, allowing it to drip down sides. Let
stand until glaze sets. Serves 8.
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