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CULINARY CONCIERGE | FALL / HOLIDAY 2014 | 3

Fall / Holiday 2014

New Orleans

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TABLE OF CONTENTSFor Starters

Sweet Potato Harvest EDIBLE SCHOOLYARDRecipe: Harvest Sweet Potato Soup

Cover Story :Just Duck-y Down South

Recipe: Pimento Cheese Grits

Tout de Sweet Potatoesby Gene Bourg

Recipe: Chef Paul Prudhomme’s Sweet Potato - Pecan Pie

Modern Mexican:two fresh takes on an ever-popular and evolving cuisine

Johnny SanchezMizado Cocina

Réveillon Revelry local restaurants savor the seasonwith specialty holiday menus

“On The Menu” Pages

RESTAURANT DIRECTORY & MAPS

CULINARY CONCIERGE | FALL / HOLIDAY 2014 | 15

Chef Paul PrudhommeK-Paul’s Louisiana Kitchen Recipe adapted from Chef Paul Prudhomme's Louisiana Kitchen

Makes one 8 inch pie

ingredients for the dough:3 T unsalted butter, softened2 T sugar1/4 t salt1/2 whole egg ( beaten until frothy, reserve 1/2)2 T cold milk1 c all-purpose flour

method for the dough: Place the softened butter, sugarand salt in the bowl of an electric mixer; beat on high speeduntil the mixture is creamy. Add the 1/2 egg and beat 30seconds. Add the milk and beat on high speed 2 minutes. Addthe flour and beat on medium speed 5 seconds, then on highspeed just until blended, about 5 seconds more (overmixingwill produce a tough dough). Remove the dough from thebowl and shape into a 5 inch patty about 1/2 inch thick.Lightly dust the patty with flour and wrap in plastic wrap;refrigerate at least 1 hour, preferably overnight. (The doughwill last up to one week refrigerated.)On a lightly floured surface roll out dough to a thickness of1/8 to 1/4 inch. Very lightly flour the top of the dough andfold it into quarters. Carefully place dough in a greased andfloured 8 inch round cake pan (1 1/2 inches deep) so thatthe corner of the folded dough is centered in the pan. Unfoldthe dough and arrange it to fit the sides and bottom of pan;press firmly in place. Trim edges. Refrigerate 15 minutes.

ingredients for the sweet potato filling:2 to 3 ea sweet potatoes, baked

(or enough to yield 1 c. cooked pulp)1/4 c light brown sugar, packed2 T sugar1/2 egg, vigorously beaten until frothy

(reserved from above)1 T heavy cream1 T unsalted butter, softened1 T vanilla extract1/4 t salt1/4 t ground cinnamon1/8 t ground allspice1/8 t ground nutmegmethod for the sweet-potato filling: Combine all theingredients in a mixing bowl. Beat on medium speed ofelectric mixer until the batter is smooth, about 2 to 3minutes. Do not overbeat. Set aside.

ingredients for the pecan pie syrup:

3/4 c sugar3/4 c dark corn syrup2 ea eggs, small1 1/2 T unsalted butter, melted2 t vanilla extract

pinch of saltpinch of ground cinnamon

3/4 c pecan pieces or halves

method for the pecan pie syrup: Combine all theingredients except the pecans in a mixing bowl. Mixthoroughly on slow speed of electric mixer until the syrup isopaque, about 1 minute; stir in pecans and set aside.

To assemble: Spoon the sweet-potato filling evenly into thedough-lined cake pan. Pour the pecan syrup on top. Bake ina 325 degree oven until a knife inserted in the center comesout clean, about 1 3/4 hours. (Note: The pecans will rise tothe top of the pie during baking.)

Cool and serve with Chantilly Cream. Store pie at roomtemperature for the first 24 hours, then (in the unlikely eventthere is any left) refrigerate.

ingredients for the chantilly cream:Makes about 2 cups2/3 c heavy cream1 t vanilla extract1 t brandy1 t Grand Marnier1/4 c sugar2 T dairy sour cream

method for the chantilly cream: Refrigerate a medium-size bowl and beaters until very cold. Combine cream, vanilla,brandy and Grand Marnier in the bowl and beat with electricmixer on medium speed 1 minute. Add the sugar and sourcream and beat on medium just until soft peaks form, about3 minutes. DO NOT OVERBEAT. (Overbeating will make thecream grainy, which is the first step leading to butter. Oncegrainy you can't return it to its former consistency, but if thisever happens, enjoy it on toast!).

Recipe