"Laissez Les Bons Temps Rouler”
A few weeks ago I had the pleasure of visiting one of my favorite cities. From the time I knew I was going to New Orleans, I already had my first meals planned.
Breakfast: Beignets and Cafe au Lait
Lunch: Oysters and more Oysters
Dinner: Fried Catfish, Jambalaya, Red Beans, Rice and Bread Pudding
There is something special about spending time in the Big Easy. New Orleans is not only known for the great jazz and amazing food but also the mixture of people living there, and the food is a direct reflection of that mixture of French, African and American cultures; giving birth to the "Creole" cuisine. What I appreciate the most about Creole food is that through its mixture it connects us all and each plate has a story full of history.
So today I want to share a recipe for a dessert, a mixture of what I love about the south and what I love about Sweden. One of my favorite southern desserts is bread pudding. Bread pudding is one of those nostalgic recipes passed down through the ages from grandmother to grandmother. One of my favorite sweets from Sweden is the blueberry. I have so many fond memories of blue stained hands and spending hours in the forest picking blue berries, most of them going in my mouth and not in my bucket.
Blueberry Bread Pudding with Amaretto Cream Sauce
Ingredients:
4 large eggs, beaten
2 cups heavy cream
2 cups milk
1 ½ cup sugar
1 tsp pure vanilla extract
½ tsp cinnamon
6 cups ½ inch cubed day old French bread
2 cups heavy cream
2 cups milk
1 ½ cup sugar
1 tsp pure vanilla extract
½ tsp cinnamon
6 cups ½ inch cubed day old French bread
6 oz white chocolate chunks (optional)
2 cups fresh blueberries
1 tbsp cornstarch
¼ cup amaretto
2 cups heavy cream
¼ cup sugar
Directions:
1. Mix together eggs, heavy cream, milk, sugar, vanilla, cinnamon, chocolate, blueberries, and bread. Let sit in the fridge overnight or, if you're in a rush, for at least 30 minutes.
2. Preheat the oven to 350. Butter a 9x13 inch baking pan or a 9-inch or ramekin.
2 cups fresh blueberries
1 tbsp cornstarch
¼ cup amaretto
2 cups heavy cream
¼ cup sugar
Directions:
1. Mix together eggs, heavy cream, milk, sugar, vanilla, cinnamon, chocolate, blueberries, and bread. Let sit in the fridge overnight or, if you're in a rush, for at least 30 minutes.
2. Preheat the oven to 350. Butter a 9x13 inch baking pan or a 9-inch or ramekin.
3. Pour the bread/egg mixture into the prepared pan. Bake until firm when pressed in the center, about 1 hour for the 9x13-inch pan and 40 minutes for the ramekin.
4. For the cream sauce: In a small bowl, dissolve the cornstarch in the amaretto. Scald the cream over medium high heat. Add in amaretto slowly, whisking constantly, and bring to a boil. Reduce the heat and simmer for 30 seconds. Remove from the heat and add the sugar. Whisk until dissolved. Let cool to room temperature.
5. Serve warm or cold.
4. For the cream sauce: In a small bowl, dissolve the cornstarch in the amaretto. Scald the cream over medium high heat. Add in amaretto slowly, whisking constantly, and bring to a boil. Reduce the heat and simmer for 30 seconds. Remove from the heat and add the sugar. Whisk until dissolved. Let cool to room temperature.
5. Serve warm or cold.
Another great recipe that I would like to share is for a starter, I wanted to pick something that was also, classically Swedish but with a twist. Nothing says Swedish cuisine like salmon, caviar and potatoes, but I love the use of cumin and preserved lemon. Both are essential ingredients in Moroccan cooking and what makes this dish special.
Roasted Fingerling Potatoes with Smoked Salmon and Caviar
Ingredients:
2 lemons
½ cup water
4 teaspoons coarse kosher salt
¼ cup fresh lemon juice
¼ cup extra-virgin olive oil
½ cup crème fraîche or sour cream
1 teaspoon (packed) minced fresh dill
1 teaspoon (packed) minced fresh cilantro
2 tablespoons olive oil, divided
1 ½ teaspoons coarsely crushed cumin seeds
12 small fingerling potatoes, halved lengthwise (about 14 ounces)
3 ounces thinly sliced smoked salmon, cut into ½ inch-by-2 ½ inch strips
1 ounce caviar
Small fresh dill sprigs
Directions:
Using vegetable peeler, remove peel (yellow part only) from lemons. Simmer peel, 1/2 cup water, and 4 teaspoons kosher salt in heavy small saucepan over medium-high heat until salt dissolves. Reduce heat to low and simmer until liquid is reduced to 2 tablespoons and peel is tender, stirring occasionally, about 10 minutes. Transfer peel with liquid to jar. Add lemon juice and extra-virgin olive oil. Refrigerate at least 1 day and up to 1 week.
Drain peel; mince. Stir crème fraîche, minced dill, cilantro, and 1 tablespoon minced peel in small bowl. Cover and chill at least 2 hours and up to 8 hours.
Set rack at lowest position in oven and preheat to 450°F. Brush nonstick baking sheet with 1 tablespoon olive oil. Combine 1 tablespoon olive oil and cumin in large bowl. Add potatoes; toss to coat. Sprinkle with salt and pepper. Arrange potatoes, cut side down, on baking sheet and roast until tender and cut sides are brown, about 12 minutes. Cool slightly.
Arrange potato halves, cut side up, on platter. Top each with 1 teaspoon crème fraîche, 1 salmon strip, and 1/2 teaspoon caviar. Garnish with dill sprigs.
Bon Apetit!
