December is the month that we most often go to NO. There is a lot going
on, e.g. concerts in the Basilica.

There's a lot to do, most not my kind of
thing. The Philharmonic, for example, is
putting out a bunch of pieces that I know by
heart but wouldn't be caught dead attending
a concert of, much less paying to listen to.
We did hear some jazz groups doing free
(voluntary contributions I think) programs,
but these get old too pretty quickly.

We spent more time just rubbernecking at the
architecture - Bonnie has never seen the city
before, and the benefit was that I set foot in
the cathedral for the first time in a bunch
of visits and heard the organist practicing;
s/he is pretty darn good - and looking in
museums, which I always enjoy. The most special
event was the coming together for the first time
in centuries of the greatest stars of the art
collection of Philippe II, the Duke of Orleans
- works of Veronese, Dou, del Sarto, and others,
that I've never seen before, plus the Rembrandt
windmill that I have seen many times at the
National Gallery of Art. This in honor of New
Orleans's 300th anniversary.

has always been the visit to Galatoire's for a

But we do not tend to visit the "named, upscale" restaurants --
preferring to seek out the mid priced, hole-in-the-wall places.

On this visit, our blowout meals were
one very fine, one fine, and one so-so;
two of them, at Arnaud's and Commander's,
were of a quality that I would not be able
to find at mid-priced places. The rest of
our meals were at a step or two more modest
restaurants such as you and Gail have joined
me at, see below.

The single exception was when we went there on a Road Scholar tour.
They took us to several of the upscale places. Commander's Palace for
lunch was quite nice.

Where did they seat you? This time we were
put in the high-prestige Garden Room, which
I kind of dislike, preferring the staid and
old-personish traditional dinihg room.

Title: DARK HORSE LENTIL SOUP
1 Red chile
1 ts Cumin seeds
2 lg Onions, chopped
2 Garlic cloves
1 c Lentils (you can use one or
-more types)
2 lg Tomatoes, chopped
2 Green peppers, chopped
1 Bay leaf
Salt to taste
Pepper to taste
From George Harrison. Original recipe from "Mary Frampton and Friends
Rock and Roll Recipes." Doubleday, 1980.

Doesn't look too bad, but it would likely
be better with more horse in it.

MMMMM----- Recipe via Meal-Master (tm) v8.01

Title: Chicken-Okra Gumbo Plains-Style From Tony Burke
Categories: Cyberealm, Cajun
Yield: 12 servings

1/4 lb Salt pork
1 Frying chicken,cut up
Flour
3 tb Butter
1 Onion,lg,mild,peeled/chopped
20 Okra pods*
6 Tomatoes,large,fresh,chopped
1 Red pepper,hot**
3 Parsley sprigs,chopped
1 Bay leaf
3 qt Water,more if needed
Salt to taste
Pepper to taste
2 tb Flour (opt)
Cooked white rice

* - okra can be fresh sliced or a 10-ounce package frozen okra
sufficiently thawed to separate okra slices can be substituted.

** - seeds removed and finely chopped.

1. Wash salt pork under cold water to rinse off excess salt. Blot dry
and cut into small dice.

2. Place in a large, heavy soup pot and cook over low heat until all
fat has been rendered. Remove crisped pork dice and drain on paper
toweling. Set aside.

3. Blot chicken pieces dry with paper toweling and dredge lightly with
flour. Press flour into each piece, then shake off all excess. Heat
salt pork to almost smoking. Brown the floured chicken pieces a few
at a time in the hot fat. Remove as browned and set aside.

4. Pour off and discard fat. Add butter to soup pot and place over low
heat. When melted, add onion and okra and cook, stirring often with a
wooden spoon, until onion is soft. Be careful not to let okra scorch.

5. Return chicken to pot and add remaining ingredients except salt and
pepper and optional flour. Let simmer for about 1-1/2 hours, adding
additional water if needed. Remove from heat. Remove and discard bay
leaf. Remove skin and bone from chicken pieces and return meat to
pot. Reheat if necessary. If desired, thicken mixture with 1-2
tablespoons flour mixed to a paste with about 1/2 cup cold water, and
stir over low heat an additional 10-15 minutes.

6. Ladle into large soup bowls over mounds of just-cooked, fluffy
white rice. Sprinkle crisped pork dice over each serving.

MMMMM
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fido Since 1991 | QWK by Web | BBS.FIDOSYSOP.ORG (1:123/140)

On 12-23-18 11:10, Michael Loo <=-
spoke to Dale Shipp about 714 New Orleans <=-

There's a lot to do, most not my kind of
thing. The Philharmonic, for example, is
putting out a bunch of pieces that I know by
heart but wouldn't be caught dead attending
a concert of, much less paying to listen to.
We did hear some jazz groups doing free
(voluntary contributions I think) programs,
but these get old too pretty quickly.

I was thinking of the various productions in the Basillica. I think
that they are all free. Last time we were there in December, we went to
a couple. We also enjoyed a play at Petite Theater.

We spent more time just rubbernecking at the
architecture - Bonnie has never seen the city

On our Road Scholar tour, we had a talk by an architect and then she
took us on a narrated walking tour of the Garden District. Pretty nice.

museums, which I always enjoy. The most special
event was the coming together for the first time
in centuries of the greatest stars of the art
collection of Philippe II, the Duke of Orleans
- works of Veronese, Dou, del Sarto, and others,
that I've never seen before, plus the Rembrandt
windmill that I have seen many times at the
National Gallery of Art. This in honor of New
Orleans's 300th anniversary.

Which museum? The Cabella?

The single exception was when we went there on a Road Scholar tour.
They took us to several of the upscale places. Commander's Palace for
lunch was quite nice.

Where did they seat you? This time we were
put in the high-prestige Garden Room, which
I kind of dislike, preferring the staid and
old-personish traditional dinihg room.

I cannot say. We walked in, turned left then walked a little way and
turned right to our table. There were about 20 of us.


MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Petit Sale Aux Lentilles
Categories: Main dish, Vegetable, Pork, French
Yield: 6 Servings

2 l Water
1 pn Thyme
1/2 Bay leaf
1 Clove garlic, sliced
12 Juniper berries
10 Black peppercorns
1 Clove
400 g Coarse salt
25 g Saltpetre
50 g Sugar
1 kg Piece of pork -=OR=-
2 kg Spare ribs

MMMMM---------------------BASIC INGREDIENTS--------------------------
500 g Lentils
1 lg Onion; studded with
2 Cloves
1 lg Clove garlic
Bouquet garni
Salt & pepper
Lemon juice (optional)
2 tb Chopped parsley

Petit sal‚ "lightly salted" refers to the salt pork used in this
recipe. The best cuts to use are shoulder, blade roast or spare ribs.
(If you would prefer not to prepare it yourself, and your local
butcher doesn't sell salt pork, you could use bauchspeck or similar
smoked cured belly of pork available in the piece in delicatessen
shops.)

At least one day before cooking, prepare the pork; bring a quarter of
the water to a boil in a small pot and add the herbs, garlic and
spices. Cover & simmer 10 mins. Meanwhile heat the salt, saltpetre
and sugar in the remaining water, stirring until dissolved. Strain
the herb flavoured water into brine and cool completely. Put the meat
into a large non metallic container and pour the brine over to cover
completely. Cover and refrigerate for at least 12 hours or up to two
weeks. If the meat has been brined for less than three days, just
rinse it before cooking. If lo
nger, soak for an hour first.

Put the pork in a pot and add enough cold water to cover. Bring to a
boil and simmer 5 mins. Taste the water and if it is very salty,
discard it and start again with fresh water, bringing to the boil and
then simmering. In either case, poach (simmer) for a further
: 30 minutes.

Meanwhile, prepare the lentils as in master recipe. Add them to the
pork with the onion, garlic and bouquet garni. Simmer uncovered for 1
1/2 hours or until the pork is tender. Remove the pork and discard
the onion, garlic and bouquet garni. If a large amount of liquid
remains, drain the lentils. Taste them for seasoning and add pepper;
they may already have enough salt from the cured pork. Put the
lentils in a serving dish. Cut the pork into thick slices or the ribs
in pieces and arrange them overlapping around the edge of the
lentils. Sprinkle the lentils with the chopped parsley and serve.
Recipe after Grigson & Willan MMed IMH c/o Georges' Home BBS 2:323/4.4

From: Ian Hoare Date: 11-23-96
Cooking

MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 01:48:44, 24 Dec 2018
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
* Origin: Owl's Anchor (1:261/1466)

On 12-24-18 01:42, Dale Shipp <=-
spoke to Michael Loo about Re: 714 New Orleans <=-

Where did they seat you? This time we were
put in the high-prestige Garden Room, which
I kind of dislike, preferring the staid and
old-personish traditional dinihg room.

I cannot say. We walked in, turned left then walked a little way and turned right to our table. There were about 20 of us.

My directions are off. Thinking about it, we walked in, turned right
and then turned left to our table. I did have the bread pudding and was surprised by its light and fluffy top. I guess I should have read more
clearly -- the menu clearly said bread pudding souffle:-}}

BTW, I don't know if you have had my peach bread pudding, served with a
peach brandy or peach schnapps sauce. When we were in TN, we were at a
shop that sold moonshine (legal) in a variety of flavors. We sampled
some and decided that their peach moonshine would go good in the same
recipe.

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: BREAD PUDDING for 2
Categories: Dessert, D/g, Cajun, Bread
Yield: 2 Servings

MMMMM-----------------------BREAD PUDDING----------------------------

MMMMM---------------------------BREAD--------------------------------
2 1/2 oz Stale French bread,
-Torn into bite size pieces
- or 2 cups any type bread

MMMMM---------------------------LIQUID--------------------------------
3/4 c Milk (see note)
1/2 c Sugar
1/8 c Butter, melted
1 Eggs
1/2 tb Vanilla

MMMMM-------------------------ADDITIONS------------------------------
1/4 c Raisins
1/4 c Coconut (optional)omitted
1/4 c Chopped pecans
1/4 ts Cinnamon
1/4 ts Nutmeg
1/2 ea 1 lb cans sliced peaches
-(drained)
USE FRESH OR FROZEN PEACHES

MMMMM-----------------------WHISKEY SAUCE----------------------------
1/4 c Butter (1/2 stick, 1/8 lb)
3/4 c Powdered sugar
1 Egg yolks
1/8 c Bourbon-peach brandy or
-peach schnapps* best choice
(used peach brandy)

NOTE: Amount of liquid depends on how dry the bread is. Experiment
until mixture is very moist but not soupy.

For the Bread Pudding:

Oven Method:

Combine liquid ingredients until well blended. Combine with
remainder of pudding ingredients; mixture should be very moist but
not soupy. Pour into buttered pryex bowl large enough for volume.

Place into non-preheated oven. Bake at 350 for approximately 1 hour
or until top is golden brown and knife inserted in middle comes out
clean . Serve warm with sauce.

For the Whiskey Sauce: Cream butter and sugar over medium heat until
all butter is absorbed. Remove from heat and blend in(TEMPER) egg
yolks. Pour in bourbon gradually to your own taste, stirring
constantly. Sauce will thicken as it cools. Serve warm over warm
bread pudding.

NOTE: For a variety of sauces, just substitute your favorite fruit
juice or liqueur to complement your bread pudding.

Source: New Orleans School of Cooking and Louisiana General Store.

Entered by Dale & Gail Shipp, Columbia Md. Personal note: Went to a
cooking class here and they prepared this recipe except that they
added drained canned peaches to the bread and used a peach liqueur
instead of whiskey for the sauce. It was superb.

Pudding for two tested 1/12 - worked well.

MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 03:45:46, 25 Dec 2018
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
* Origin: Owl's Anchor (1:261/1466)

Quoting Dale Shipp to Michael Loo on 12-25-18 03:38 <=-

BTW, I don't know if you have had my peach bread pudding, served with
a peach brandy or peach schnapps sauce. When we were in TN, we were at
a shop that sold moonshine (legal) in a variety of flavors. We sampled some and decided that their peach moonshine would go good in the same recipe.

I'm sure he has, since you and Gail fixed it for the first Boyd Pond
picnic.... I remember it well.... At least I think it had a
brandy/schnapps sauce.... certainly was a peach sauce... :)

ttyl neb

... "I think not" said Descartes, and promptly disappeared.

___ Blue Wave/QWK v2.20
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fido Since 1991 | QWK by Web | BBS.FIDOSYSOP.ORG (1:123/140)