Some Great Recipes from the Plantation Cookbook

In the past many of us on this board have agreed that the Plantation Cookbook, put out by the Junior League of New Orleans, is one of the best Louisiana cookbooks. My wife recently typed up some of their recipes to email to out of state friends. So I'm sharing them here - these recipes may be the best versions around for each particular dish:

TURTLE SOUP

Stock:

2 pounds turtle meat
1 gallon water
2 bay leaves
2 ribs celery, coarsely chopped
3 onions, quartered
2 carrots, coarsely chopped
4 sprigs parsley
6 cloves
½ teaspoon thyme
1 clove garlic

Boil turtle meat uncovered for approximately 2 hours in water seasoned with bay leaves, celery, onions, carrots, parsley, cloves, thyme, and garlic. Cook until meat is tender. Strain. If necessary add chicken or beef bouillon to make 3 quarts. Mince turtle meat and return to stock. This stock may be cooked the day before preparing soup.


Soup:

3/4 cup flour
1/2 cup butter or shortening
1 can tomatoes (16 ounces) seeded and pureed
6 tablespoons tomato sauce
1/2 cup finely chopped green onions
1/3 cup ground or finely chopped ham
1 cup sherry
3 tablespoons lemon juice
1/8 teaspoon cayenne pepper
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
Salt
Pepper
4 hard-boiled eggs (chopped)
8 lemon slices
3/4 tablespoons chopped parsley
Extra sherry

In a soup kettle, make a medium brown roux of flour and melted butter or shortening. Add tomatoes, tomato sauce, and green onions. Simmer on low flame for 5 minutes, being careful not to let onions brown. Add ham, minced turtle meat, stock and sherry. Simmer slowly, uncovered, for 2 hours. Add lemon juice, cayenne, cinnamon, nutmeg, salt and pepper. Cook 5 minutes longer. Correct seasoning.

To serve, add 2 tablespoons sherry to each bowl and garnish with chopped eggs, lemon slices, and a pinch of parsley.

Note: We use half a bottle of sherry each time we make this recipe.

For Mock Turtle Soup – substitute brisket or even ground meat; follow all other directions.


GRILLADES
(pronounced “Gree-odds”)

Serve over grits.

4 pounds beef/veal rounds, ½ inch thick
1/2 cup bacon grease
1/2 cup flour
1 cup chopped onions
2 cups chopped green onions
3/4 cup chopped celery
1½ cups chopped green peppers
2 cloves garlic, minced
2 cups chopped tomatoes
1/2 teaspoon tarragon (optional)
2/3 teaspoon thyme
1 cup water
1 cup red wine
3 teaspoons salt
1/2 teaspoon black pepper
2 bay leaves
1/2 teaspoon Tabasco
2 tablespoons Worcestershire sauce
3 tablespoons chopped parsley

Remove fat from meat. Cut meat into serving-size pieces. Pound to ¼ inch thick. In a Dutch oven, brown meat well in 4 tablespoons bacon grease. As meat browns, move to warm plate. To Dutch oven add 4 tablespoons bacon grease and flour. Stir and cook to make a dark brown roux. Add onions, green onions, celery, green pepper, garlic, and sauté until limp. Add tomatoes, tarragon, thyme, and cook for 3 minutes. Add water and wine. Stir well for several minutes; return meat; add salt, pepper, bay leaves, Tabasco, and Worcestershire. Lower heat, stir, and continue cooking. If veal rounds are used, simmer covered approximately 1 hour. If been rounds are used, simmer covered approximately 2 hours. Remove bay leaves. Stir in parsley, cool, let the grillades sit several hours or overnight in refrigerator. More liquid may be added. Grillades should be very tender. Serve over grits.


SHRIMP CREOLE

1/4 cup flour
1/4 cup bacon grease
2 cups chopped onions
1/2 cup chopped green onions
2 cloves garlic, minced
1 cup chopped green pepper
1 cup chopped celery, with leaves
1 teaspoon thyme
2 bay leaves
3 teaspoons salt
1/2 teaspoon pepper
6 ounces tomato paste
1 16-ounce can tomatoes, coarsely chopped, and liquid
8 ounces tomato sauce
1 cup stock (made from boiling shrimp heads and shells) or 1 cup water
4 pounds peeled, deveined, raw shrimp
1 teaspoon Tabasco
1/2 cup chopped parsley
1 tablespoon lemon juice
2 cups cooked rice

In a 4-quart Dutch oven, make a dark brown roux of flour and bacon grease. Add onions, green onions, garlic, green pepper, celery, thyme, bay leaf, salt and pepper, and sauté, uncovered, over medium fire until onions are transparent and soft, about 30 minutes. Add tomato paste, and sauté 3 minutes. Add tomatoes, tomato sauce, stock (or water). Simmer very slowly, partially covered fro 1 hour, stirring occasionally. Add shrimp and cook until shrimp are just done, about 5 minutes. Add Tabasco, parsley, and lemon juice. Stir, cover, and remove from heat. Serve over rice.

This dish is best when allowed to stand several hours or overnight. Let cool and refrigerate. It also freezes well.

Remove from refrigerator 1 hour before serving. Heat quickly, without boiling, and serve immediately.

BEIGNETS -- FRENCH MARKET DOUGHNUTS (pronounced “Ben-yeah”)

1 package yeast
1/2 cup lukewarm water
1 egg beaten, room temperature
1/4 cup sugar
1 teaspoon salt
1 cup canned evaporated milk, room temperature
3 cups four, sifted
Vegetable oil
Powdered sugar


In a mixing bowl dissolve yeast in lukewarm water. Add egg, sugar, salt, and evaporated milk. Gradually blend in flour, mixing well. Cover bowl with moistened towel and place in refrigerator overnight. Turn dough onto a floured surface and roll out to 1/4-inch thickness. Cut into 2 1/2 –inch squares and allow dough to dry on floured board, 10-12 minutes before frying. Fry in 1 inch very hot vegetable oil, turning once, cooking until golden brown, approximately 3 minutes. With slotted spoon, remove doughnuts and place on a paper towel to drain. Sprinkle liberally with powdered sugar. Dough will keep in refrigerator for several days. Makes about 2-2 ½ dozen.

Serve with cup of café au lait.

Café au lait is equal parts hot coffee and chicory with scalded milk