A Taste of Louisiana with Chef John Folse & Co.
Fairs & Festivals of Louisiana
Sample Recipes

	Tomato Bisque The Ingredients 1/2 cup olive oil 2 cups chopped onions 1 cup chopped celery 1/2 cup chopped bell pepper 1/4 cup chopped garlic 1 cup diced carrots 1 cup flour 8 medium Creole tomatoes 1/2 cup tomato sauce 1 cup dry white wine 1/2 gallon beef stock 1 tbs. fresh basil 1 tbs. fresh thyme 1 tbs. oregano 1 cup whipping cream 1-1/2 tsp. salt 1/8 tsp. white pepper Louisiana Gold pepper sauce to taste 8 leaves fresh basil, cut into strips The Method: Cut tomatoes in half, remove cores and squeeze out seeds. Reserve two tomatoes and chop coarsely. In a large saucepan, heat olive oil over medium-low heat. Add onions, celery, bell peppers, garlic and carrots. Sauté three to five minutes or until vegetables are wilted. Sprinkle in flour and, using a wire whisk, blend well into the vegetable mixture. Add tomatoes, tomato sauce and white wine. Blend well into the roux mixture and add beef stock until a soup-like consistency is achieved. Bring to a low boil, reduce to simmer and add basil, thyme and oregano. Cook thirty minutes, adding stock as necessary to retain volume. Fold in cream and season to taste, using salt, pepper and Louisiana Gold. When ready to serve, garnish with chopped tomatoes and fresh basil. Prep Time: 1 1/2 hours • Serves 6-8

[ Top of Page ]

	Lump Crabmeat au Gratin The Ingredients 1 lb. jumbo lump crabmeat 1/4 lb. butter 1/4 cup diced onions 1/4 cup diced celery 1/4 cup chopped red bell pepper 1/4 cup chopped yellow pepper 1/4 cup chopped green onions 1 tbsp. diced garlic 3 tbsp. flour 3-1/2 cups hot whipping cream 1 oz. dry white wine 1 tbsp. lemon juice dash Louisiana Gold hot sauce 1/2 cup grated cheddar cheese salt & cracked black pepper to taste 1/4 cup chopped green pepper 1/4 cup chopped parsley The Method: Preheat oven to 375 degrees F. In a heavy bottom two-quart saucepan, melt butter over medium-high heat. Add onions, celery, red and yellow bell peppers, green onions and garlic. Saute three to five minutes or until vegetables are wilted. Be careful not to brown vegetables. Sprinkle in flour, blending well into mixture. Using a wire whisk, whisk hot cream into saucepan, stirring constantly until thick cream sauce is achieved. Reduce heat to simmer, add white wine, lemon juice and hot sauce. Sprinkle in half of the cheddar cheese, stirring the mixture constantly. Season to taste using salt and pepper. Add green bell pepper and parsley for color. If mixture becomes too thick, add a small amount of hot water or whipping cream. Place equal parts of jumbo lump crab in the bottom of six au gratin dishes, top with sauce and sprinkle with remaining cheddar cheese. Bake for ten minutes or until cheese is bubbly. Prep Time: 45 minutes • Serves 8

[ Top of Page ]

	Blueberries ’n’ Cream Cheesecake The Ingredients 2-1/2 cups fresh blueberries 3 8-oz. pkgs. cream cheese, softened 1 cup sugar 5 eggs 3 tbsp. cornstarch1/4 tsp. salt 1-1/2 cups sour cream 2 tbsp. sugar 1/2 tsp. vanilla extract 1/4 cup sugar 1/4 cup water 1 cup fresh blueberries The Method: Preheat oven to 325 degrees F. Grease a 9-inch springform pan and set aside. Combine 2-1/2 cups blueberries with 1 tablespoon of cornstarch and place in the bowl of a food processor and puree until smooth. Place pureed mixture into a saucepan over medium-high heat and cook until slightly thickened, approximately 15 minutes. Remove from heat and cool. Reserve 1/2 cup of blueberry puree for glaze. Into the bowl of an electric mixer, place cream cheese and sugar. Beat until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in remaining 2 tablespoons of cornstarch and salt. Pour batter into springform pan. Pour puree into cheesecake batter and gently swirl with a knife or toothpick to create a marbling effect. Bake for 45 minutes or until set. Remove from oven and cool on wire rack for 20 minutes. In a mixing bowl, combine sour cream, 2 tablespoons of sugar and vanilla. Mix well to incorporate all ingredients. Spread mixture over cheesecake and bake for 10 additional minutes. Cool cheesecake on wire rack, cover and chill for 8 hours. In a 10-inch saucepan, combine reserved 1/2 cup puree, 1/4 cup sugar and water. Cook over medium heat, stirring constantly, until thickened. Gently fold in 1 cup blueberries and let cool. Remove cake from pan and spoon on glaze when serving. Prep Time: 1 1/2 hours • Serves 8

[ Top of Page ]

	French Peach Pie The Ingredients 9 or 10 fresh peaches 1/3 cup sugar 2 tbsp. flour 1 cup milk 3 egg yolks 1 tbs. butter 1 tsp. vanilla 1 tbs. lemon juice 2 tbsp. butter 2 tbsp. sugar 1/4 tsp. nutmeg 1/4 tsp. cinnamon 1/2 cup peach preserves 1 egg yolk with 2 tbsp. water 2 9-inch pie shells The Method: Preheat oven to 425 degrees F. Press one 9-inch pie shell into the bottom of pie pan. Set aside. Into a cast-iron saucepan, combine sugar, flour, milk, and egg yolks. Using a wire whisk, beat until well-blended and place on medium-high heat until sauce thickens, but do not boil. Remove from heat and whisk in 1 tablespoon of butter and vanilla. Pour the mixture into a bowl and set aside to cool. Peel and slice peaches into 1/2-inch slices and sprinkle with lemon juice. Set aside. In a 10-inch cast-iron skillet, melt remaining 2 tablespoons of butter over medium-high heat. Add peaches, sugar and nutmeg. Saute 5 minutes or until peaches are slightly cooked. Remove from heat and allow peaches to cool slightly. Pour peaches into prepared pie pan and top with custard sauce. Spoon peach preserves evenly over the custard and top with second pie shell. Crimp the edges in a decorative fashion and, using a paring knife, cut 4 steam holes into the top shell. Brush evenly with egg yolk mixture and bake 30-45 minutes or until golden-brown. Prep Time: 1 1/2 hours • Serves 8

[ Top of Page ]

 

[ Back | Chef John Folse Cookbooks | Episode Guide | LPB Home ]