Everand Logo

Welcome to Everand!

  • Discover millions of ebooks, audiobooks, and so much more with a free trial

    Only $11.99/month after trial. Cancel anytime.

    The Girl With the Pendant Pearl, Cajun and Creole Recipes
    The Girl With the Pendant Pearl, Cajun and Creole Recipes
    The Girl With the Pendant Pearl, Cajun and Creole Recipes
    Ebook173 pages1 hour

    The Girl With the Pendant Pearl, Cajun and Creole Recipes

    By James Pumpelly

    ()

    Read preview

    About this ebook

    The Girl with the Pendant Pearl - Cajun and Creole Recipes, contains over fifty authentic New Orleans and Acadian recipes, some reflecting other cultural influnces. Three examples are the Italian Cream Cake, Cajun Shrimp Fettuccini, and South of the Border Squash Casserole recipes.

    Among Louisiana favorites are Shrimp and Okra Gumbo, French Bread Pudding with Warm Bourbon Sauce, Red Beans and Rice, Jambalya, Louisiana Fig Cake, Bourbon Pecan Pie, Shrimp Creole, Shrimp and Corn Chowder, Crawfish Pie, Crawfish Au Gratin, Chicken and Andouille Jambalaya Soup, and Fried Crawfish Po'boys.

    Primarily a cookbook, the pages are well-seasoned with Cajun Humor, recipe origins, Louisiana culture, and a look at some of the Bayou State's colorful characters. Compiled as a guide for the kitchen adventurer, the book alternately provides entertainment for the casual reader.
    LanguageEnglish
    PublisherBookBaby
    Release dateFeb 6, 2018
    ISBN9781543919660
    The Girl With the Pendant Pearl, Cajun and Creole Recipes

    Read more from James Pumpelly

    Related to The Girl With the Pendant Pearl, Cajun and Creole Recipes

    Related ebooks

    Regional & Ethnic Food For You

    View More
    View More

    Related podcast episodes

    Related articles

    • Article

      LA 31 Food & Travel Awards

      Mar 31, 2020

      LA 31 Food & Travel Awards
      12 min read

    • Article

      Ethiopian Style

      Jan 15, 2020

      Ethiopian Style
      8 min read

    • Article

      Tastes Of FLORENCE

      Mar 12, 2020

      Of course, Italian cuisine is well known for its diversity, but what is perhaps less known is that the region of Tuscany is the same. Within each of its provinces, there are marked differences of style, method and flavour. And nowhere are these diffe

      5 min read

    • Article

      Mardi Gras Jubilee

      Nov 30, 2021

      Mardi Gras Jubilee
      3 min read

    • Article

      Chicken Braised with Figs

      May 3, 2022

      Chicken Braised with Figs
      3 min read

    • Article

      Hit Reset

      Dec 23, 2021

      Hit Reset
      5 min read

    • Article

      South African STYLE

      Feb 16, 2022

      South African STYLE
      10 min read

    • Article

      Happy Halloween

      Sep 23, 2021

      Happy Halloween
      8 min read

    • Article

      Flavours of Florence

      Mar 4, 2021

      ➤ MAKES 1.5 kg cooked beans ➤ PREPARATION Overnight ➤ COOKING 2 hours It’s hard to imagine that beans were not always part of Florence’s usual repertoire. So ingrained are they in its food culture that Florentines, and Tuscans in general, are known a

      8 min read

    • Article

      Flavour Feast

      Nov 12, 2022

      Flavour Feast
      1 min read

    • Article

      Autumn Panzanella

      Jul 27, 2021

      Autumn Panzanella
      1 min read

    • Article

      Cooking with Roasted Garlic

      Mar 9, 2021

      Cooking with Roasted Garlic
      3 min read

    • Article

      Comforting Casseroles

      Jun 23, 2020

      Comforting Casseroles
      9 min read

    • Article

      Books For Cooks

      Sep 22, 2022

      Books For Cooks
      1 min read

    • Article

      Sideboard

      Mar 21, 2023

      Sideboard
      4 min read

    • Article

      Cooking Up The Past

      Oct 29, 2019

      Cooking Up The Past
      2 min read

    • Article

      Master Meringue

      Jan 25, 2022

      Master Meringue
      2 min read

    • Article

      Cuke and Onion Salad

      May 7, 2019

      Cuke and Onion Salad
      1 min read

    • Article

      Raid The PANTRY

      Feb 15, 2022

      Raid The PANTRY
      4 min read

    • Article

      Curry On

      May 27, 2019

      Curry On
      3 min read

    • Article

      Recipe Index

      Feb 22, 2022

      Recipe Index
      1 min read

    • Article

      Simple Pleasures

      Jul 26, 2022

      Simple Pleasures
      5 min read

    • Article

      TAMALES & TRADITION

      Sep 30, 2022

      TAMALES & TRADITION
      8 min read

    • Article

      Strawberry Rhubarb Pie

      Sep 28, 2018

      ¾ pound strawberries½ pound rhubarb1 tablespoon vanilla paste1 teaspoon sea salt1 ½ cup cane sugar½ cup cornstarch2 pie crusts (homemade or store-bought) 1 egg3 tablespoons water Preheat oven to 375 degrees. Rinse the strawberries and rhubarb, and

      1 min read

    • Article

      Favorite Fish Recipes for Lent

      Jan 25, 2022

      Favorite Fish Recipes for Lent
      4 min read

    Related categories

    Reviews for The Girl With the Pendant Pearl, Cajun and Creole Recipes

    0 ratings

    0 ratings0 reviews

    What did you think?

    Tap to rate

    Review must be at least 10 words

      Book preview

      The Girl With the Pendant Pearl, Cajun and Creole Recipes - James Pumpelly

      history.

      The Girl with the Pearl Pendant

      This cookbook is in response to numerous requests for the recipes of dishes described in my romance/suspense novel, The Girl with the Pendant Pearl. The novel’s courtyard restaurant (The Court of Three Chefs) thrives in the milieu of the Vieux Carre (French Quarter).

      Four chefs - co-owner Helena Theriot, the Cajun Roman Robideaux, the Italian Victor Palermo, and the mid-westerner Mark Collins - combine their talents and cultures to serve up many of the recipes included herein. The novel’s courtyard ambiance, and the restaurant’s colorful characters, lend an Old World backdrop for the appetizers, entrees and desserts depicted in the following pages.

      I recommend you first enjoy the novel - look over the shoulders of the chefs at work in the restaurant’s kitchen - then delve into Louisiana’s history with your own renditions of red beans and rice, shrimp and okra gumbo, Louisiana fig cake, or any of the more than fifty favorite selections I’ve included in the cookbook.

      Bon appetit!

      Chef Roman Robideaux’s Recipes

      FROM SCENES IN

      The Girl with the Pendant Pearl

      French bread pudding with warm bourbon sauce

      Yield: 12 servings

      Ingredients:

      8 cups hand-torn, dry, crusty French bread pieces

      4 cups whole milk

      1 cup chopped, pitted dates

      1 20 oz can well-drained crushed pineapple

      6 beaten eggs

      1/2 cup natural, grated coconut (unsweetened)

      2 cups sugar

      1 cup (2 sticks) melted, unsalted butter

      2 tbsp vanilla

      1 tbsp ground cinnamon

      1/8 tsp ground nutmeg

      Instructions:

      Preheat oven to 350 F

      Combine bread, milk and dates and let stand 20 minutes, stirring occasionally to soak bread evenly.

      Add drained, crushed pineapple to bread mixture.

      Beat eggs with an electric mixer, then add coconut, sugar, melted butter, vanilla and cinnamon.

      Pour mix into soaked bread and combine ingredients with large spoon.

      Pour into a greased 9 x 13 baking dish and bake for approximately 50 minutes, or until a knife inserted in the center comes out clean.

      Spoon warm bourbon sauce over each portion, dust sparingly with ground nutmeg, then garnish with mint leaves before serving.

      Bourbon Sauce:

      Melt 1/2 cup butter in a small sauce pan.

      Stir in 1 cup sugar, 2 egg yolks and 4 tbsp cold water.

      Stir, over medium-low heat, for 6 minutes, or until sugar dissolves and mixture thickens.

      Turn off heat and stir in 5 tbsp bourbon.

      Cajun shrimp and okra gumbo

      Yield: 8 servings

      Ingredients:

      3 lbs fresh or frozen shrimp, peeled and deveined

      7 pints water, or Shrimp Stock (see recipe below)

      3 tbsp vegetable oil

      3 pints fresh or frozen sliced okra (if fresh, omit tops and tips, cutting ½" slices)

      3/4 cup vegetable oil

      3/4 cup all purpose flour

      1/2 cup chopped celery

      1 cup chopped bell pepper

      2 cups chopped onions

      1/2 tbsp chopped garlic

      3 bay leaves

      1 tbsp Cajun seasoning (or more, to taste) See recipe below.

      2 quarts steamed rice for individual servings

      filet gumbo

      Instructions:

      Peel and devein the shrimp. Place in large container and keep covered in refrigerator. If using water instead of Shrimp Stock, rinse the shrimp shells and place in a large stock pot with 7 pints of water. Bring to a boil, then reduce heat and simmer for one hour to make the stock. Strain, discard the shells, and set aside.

      In an iron skillet, heat 3 tbsp of vegetable oil, add the okra and sauté, over medium heat, for about 15 minutes, or until the ropiness disappears. Set aside.

      Place ¾ cup vegetable oil in an 8 quart or larger, heavy, non-reactive pot. Add the flour and stir, over medium high heat, with a long wooden spoon. Continue stirring until the mixture (roux) becomes dark brown in color. (Be careful not to burn the roux, as this will prevent it from incorporating properly with the stock.) Add the celery, bell peppers and onions and sauté, stirring frequently, until the onions are translucent and the veggies are tender. Next, add bay leaves and Cajun seasoning. Continue cooking for about 15 minutes, stirring frequently to prevent the vegetables from sticking to the bottom. Add the sautéed okra and chopped garlic and cook another 10 minutes.

      Add most of the stock (reserving about one pint) and bring the pot to a boil, stirring constantly. Lower the heat and simmer for thirty minutes, partially covered, stirring occasionally. After thirty minutes, if the gumbo seems too thick, adjust with pours from the reserved stock.

      Add the peeled shrimp and return to a boil. Reduce the heat and simmer for about 5 minutes, or until the shrimp turn pink and firm. Remove the pot from heat.

      Serve in large bowls over steamed rice, with filet gumbo available for individual use

      Cajun seasoning

      Ingredients:

      2 tbsp salt

      2 tbsp paprika

      2 tbsp garlic powder

      1 tbsp cayenne pepper

      1 tbsp black pepper

      1 tbsp onion powder

      1 tbsp dried thyme

      1 tbsp dried marjoram

      Cajun shrimp stock

      Many Cajun/Creole recipes call for a shrimp or seafood stock. This recipe is suitable for most applications. However, should you desire a seafood stock, the addition of rinsed crawfish shells, or rinsed crab shells, or rinsed fish bones, will create a tasty alternative.

      Note: the addition of any of these items should be balanced with a like subtraction of rinsed shrimp shells (example: instead of 2 ½ lbs shrimp shells, use 1 ¼ lbs shrimp shells and 1 ¼ lbs of one of the other

      Enjoying the preview?
      Page 1 of 1