On 06-12-18 20:20, Jim Weller <=-
spoke to Dale Shipp about bread pudding <=-
Quoting Dale Shipp to Jim Weller <=-
Louisiana [...] bread pudding homogeneous in texture as if the bread/custard mix had been put through a blender.
Disgusting!
I would not go quite that far, but C grade at best.
I do not like that. I much prefer to have noticeable hunks
of bread and crust in my pudding.
That's why dry stale crusty French bread is recommended.
And considering that was in Louisiana --- DUH.
This claims to be the Commander's Palace version:
What I had at Commander's Palace was a bread pudding souffle. It had a
fluffy souffle top. When it came to add the whiskey sauce, they cut a
slice in the top and spooned the sauce down into the pudding. I have
never had such a bread pudding -- and probably will not again. We would
not normally have gone to CP if it had not been included in the price of
the tour.
MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: SHRIMP SWEET POTATO AND LEEK CHOWDER
Categories: Soups
Yield: 6 Servings
MMMMM---------------------------STOCK--------------------------------
1 tb Vegetable oil
1 md Onion; minced
1 tb Red chile, minced
4 c Bottled clam juice
3/4 lb Medium shrimp
-shelled, halved lengthwise
-deveined, shells reserved
2 tb Tomato paste
MMMMM----------------------------SOUP---------------------------------
4 sl Bacon; minced
3 md Leeks
-white plus 3" green
-cut in 1/2" pieces
1 sm Onion; minced
1 tb Garlic; minced
1 lg Sweet potato; peeled
-cut in 1/2" dice
3 c Milk
1 tb Paprika
Salt and pepper
1/4 c Chives; snipped
Make the stock: heat the oil in a heavy medium saucepan. Add the
onion and chile and cook over moderately high heat, stirring
occasionally, until softened, about 3 minutes. Add the clam juice,
shrimp shells, tomato paste and 1 cup of water and bring to a boil
over high heat. Reduce the heat to moderate and simmer for 20
minutes. Strain the stock into a large heatproof measuring cup. You
should have 4 cups of stock; boil to reduce if necessary.
Make the soup: Set a large saucepan over moderately high heat until
hot. Add the bacon and cook, stirring, until crisp, about 4 minutes.
With a slotted spoon, transfer the bacon to paper towels to drain.
Stir in the leeks, onion, celery and garlic and cook, stirring
occasionally, until the vegetables soften, about 5 minutes. Add the
shrimp stock and sweet potato and simmer over moderately low heat
until the sweet potato is tender, about 20 minutes.
Add the shrimp and the bacon and cook for 2 minutes. Stir in the milk
and paprika, season with salt and pepper and heat through; do not let
the chowder boil or it will curdle. Ladle the soup into warmed soup
plates and garnish with the chives.
Food and Wine January 1995
Recipe posted by: Diane Lazarus
MMMMM
... Shipwrecked on Hesperus in Columbia, Maryland. 02:49:00, 14 Jun 2018
___ Blue Wave/DOS v2.30
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