Galatoire's Bread Pudding with Banana Sauce

There was a time when the dessert was often overlooked at Galatoire's. Patrons focused on the savory dishes and were simply too full to eat dessert.

The simple, elegant dish changed all that. Unlike most bread puddings, this one is light and airy, its texture resembling that of pan perdu, or "French toast".

If you do not have an over-sized muffin pan, one-cup ramekins or baking dishes that have been well buttered may be used to cook the puddings.

• 11 Large Eggs
• 1 1/3 Cups Granulated Sugar
• 1 Quart Milk
• 1 Teaspoon Vanilla Extract
• 1 Teaspoon Ground Cinnamon
• 24 4 Inch French Baguette Slices
• 1 Pound Butter
• 1 Pound Light Brown Sugar
• 4 Each Bananas
• 1/2 Cup Praline Liqueur *
  

1. Preheat the oven to 350 degrees F.
2. In a large mixing bowl, combine the eggs, granulated sugar, milk, vanilla, and cinnamon and whisk until well blended.
3. In a nonstick over-sized muffin pan (for 2), place 2 slices of the bread into the bottom of each muffin cup. Pour the egg and milk mixture into each muffin cup. Allow the bread to absorb the mixture and repeat the process until the bread is saturated and the muffin cup is full (it might take 3 or 4 fillings to totally saturate the bread and fill the cup).
4. Bake the pudding mixture for 35 minutes, or until the pudding has turned golden and set in the pan.
5. While the pudding is in the oven, melt the butter in a 2-quart saucepan over medium heat. Add the light brown sugar and whisk over the heat until smooth. Slice the bananas, stir them into the sauce, and add the praline liqueur. Reduce the heat to low to keep the sauce warm.
6. When the pudding is baked, remove from the oven and allow to sit for 15 minutes to cool. Invert the muffin pan to remove the puddings and expose the custard. Place each on the center of a plate and ladle the sauce onto the pudding. Serve immediately.

* Praline Liqueur will soon be available online at FoodieAffair.com (still under construction)

Galatoire's Shrimp Remoulade

I'd like to share with you a recipe for Shrimp Remoulade by Chef Ross Eirich from the fabulous Galatoire's on Bourbon Street in New Orleans, but first a little



Indulge in the tradition.

Founded in 1905 by Jean Galatoire, this infamous address distinguished itself on Bourbon Street from its humble beginning. From the small village of Pardies, France, Jean Galatoire brought recipes and traditions inspired by the familial dining style of his homeland to create the menu and ambiance of this now world-renowned restaurant.

Unlike most modern restaurants, Galatoire’s cuisine is not the creation of a singular superstar chef but rather of a family that has carefully safeguarded its traditions of impeccable cuisine, service and ambiance. Consistently providing this exquisite experience is itself an art form that Galatoire’s steadfastly maintains.

Galatoire’s traditions have been preserved with little change through the decades. There has, however, been a slight modification of the restaurant’s once impenetrable policy of no reservations. Known for years by its characteristic line snaking down Bourbon Street, patrons would wait for hours just to get a table— especially on Fridays.

One Friday, President Ronald Reagan placed a call to then retired U.S. Senator J. Bennett Johnston who happened to be waiting in line for a table. After the President’s call had ended, Senator Johnston graciously returned to his position in line. Today, Galatoire’s does accept reservations for second floor dining. The first floor policy remains first come, first served at Galatoire’s. Senator or not.

For over a century, Galatoire’s tradition for classic fare done simply and without showmanship has continued to build the restaurant’s reputation. In its fourth generation, Galatoire’s remains to this day family-owned and -operated. Through the years, 209 Bourbon has remained at once, nestled in the heart of the Vieux Carre, yet never far from Jean Galatoire’s picturesque city of origin in the foothills of the majestic Pyrenees.

Serves 12 appetizer servings

4 Each Celery Ribs, chopped
4 Each Green Onions, chopped
1 Small Onion, chopped
3/4 Cup Fresh Italian Parsley *
1/2 Cup Red Wine Vinegar
1/2 Cup Ketchup
1/2 Cup Tomato Puree
1/2 Cup Creole Mustard **
1 Tablespoon Prepared Horseradish
1 Teaspoon Worcestershire Sauce
1 Cup Vegetable Oil
2 Tablespoons Vegetable Oil
2 Teaspoons Paprika, optional
2 Pounds Fresh Shrimp, large, cooked, peeled and deveined
Lettuce Leaves

1. Pulse first 4 ingredients in a food processor until finely chopped. Add vinegar and next 5 ingredients, and process until well blended and smooth, stopping to scrape down sides. With processor running, pour oil in a slow steady stream, processing until blended. Stir in paprika, if desired.
2. Cover and chill 6-8 hours.
3. Stir chilled sauce; pour over shrimp gently tossing to coat.
4. Serve on lettuce leaves.

* Fresh frozen herbs available at DaregalGourmet.com (If using Daregal, use 1/4 the amount called for in the recipe)
** Soon to be available at FoodieAffair.com (Still under construction)

Crawfish Bisque

Photo Courtesy of Chef Brad Peters
Serves 8

CRAWFISH

12 pounds boiled crawfish OR 2 pounds tail meat and 35 cleaned heads*

If purchasing tail meat, buy at least 3 pounds boiled crawfish; peel, reserve shells and heads

STUFFING

• ¼ cup flour for roux
• 4 tablespoons oil
• ½ large onion, finely chopped
• ½ large bell pepper, finely chopped
• 1 stalk celery, finely chopped
• 1 small can tomato paste
• 1 teaspoon thyme
• ¼ teaspoon black pepper
• ½ teaspoon cayenne pepper
• 1 teaspoon salt
• ½ cup plain bread crumbs
• 1 cup chopped crawfish tails*
• 1 tablespoon chopped fresh parsley
• 1 stick butter
• ½ cup flour for rolling heads

Make a dark roux with the flour and oil.* Add onions, then bell pepper and celery and cook until tender. Add tomato paste and chopped tails. Add seasonings and simmer on low flame 10 to 15 minutes. Add bread crumbs, crawfish, parsley and butter. Fill each head with stuffing. Roll in flour and bake for 15 minutes in a 300-degree oven. Set aside.

BISQUE

• ½ cup flour
• ½ cup oil
• ½ large onion, finely chopped
• ½ bell pepper, finely chopped
• 2 stalks celery, finely chopped
• 1 ½ quarts crawfish stock*
• 2 teaspoons salt
• 2 bay leaves
• 2 tablespoons thyme
• ½ cup tomato sauce
• 2 cloves garlic, finely chopped
• 2 cups crawfish tails*
• 1 ½ tablespoon parsley, chopped

Make a dark roux with the oil and flour.* Add onion, the bell pepper and celery and cook until tender. Add stock, seasonings, tomato sauce and garlic and simmer for 40 minutes. Add crawfish tails and stuffed heads and simmer another 20 minutes. Add parsley.

NOTE: To make stock, boil shells from at least 3 pounds crawfish, plus trimmings from onions and other vegetables. Cover with water 2 inches over the shells and boil for 15 to 20 minutes.

*RESOURCES:

Crawfish Stock – FoodieAffair.com

Crawfish Tails – FoodieAffair.com

Crawfish Heads - FoodieAffair.com
Pre-made Roux - FoodieAffair.com

NuAwlins Bread Pudding with Rum Sauce

Here is one of our signature dishes. It is one of our most requested desserts. We grew up having bread pudding at various restaurants in New Orleans. Some were simple and others complex. I like the simple straightforward kind which is represented below. Of course you can add things like raisins, fruit, and other flavored sauces. In fact the picture posted has caramel flavored sauce. This is a great basic recipe for you to experiment with flavors. Go and do and report back!!
Serves 15

ADVANCE INGREDIENT PREP
1 ¼ Cup Pecan Pieces
1 Tablespoon Unsalted Butter
¼ Teaspoon salt
TOPPING
¾ Cup Brown Sugar
¼ Cup Butter, softened
1 Cups Pecan Pieces (part of the 1 ¼ cup)
PUDDING
2 Cups Sugar
5 Large Eggs, beaten
2 Cups Milk
2 Teaspoons Pure Vanilla Extract *
1 Teaspoons Pure Almond Extract *
1 ½ Loaves French Bread, cubed
SAUCE
2 Tablespoons Butter
1 Tablespoons Cornstarch
½ Cup Sugar
1 Cups Milk
½ Tablespoon Orange Zest *
1 teaspoon gelified rum *
GARNISH
¼ Cup Pecan Pieces (part of the 1 ¼ cup)

INGREDIENT PREP
Preheat oven to 400 degrees.
Spray a 13 x 9 x 2 inch pan with non-stick spray and set aside.
On a baking sheet, spread 1 1/4 cup pecan pieces in single layer.
Bake in oven for approximately 10 minutes.
Reduce oven temperature to 350 degrees.
TOPPING
In a small bowl, mix ingredients together with a fork and set aside.
PUDDING
In large bowl, whisk eggs, then incorporate sugar, and then add milk, vanilla and almond extracts.
Cube bread and put cubes into milk mixture, toss to moisten all cubes and let set for at least 10 minutes, tossing occaisionally.
Pour bread mixture into prepared pan.
Sprinkle with Topping mixture and bake for 35-40 minutes or until toothpick comes out clean.
SAUCE
Melt butter in saucepan over medium heat.
In a small bowl whisk together sugar cornstarch, then mix into butter.
Pour in milk, add orange zest, and cook stirring frequently until the mixture boils and thickens. Remove from heat and add rum.
Pour sauce over hot pudding.
GARNISH
Sprinkle ¼ cup pecan pieces over top.

HEALTHY SLANT - Don't even think about it.
*RESOURCES:
Pure Vanilla Extract - FoodieAffair.com
Pure Almond Extract - FoodieAffair.com
Gelified Rum - FoodieAffair.com
Orange Zest - FoodieAffair.com