COOKING IN THE CRESCENT CITY

Road Scholar’s Cookbook with the New Orleans School of Cooking® Dear reader,

Founded by the French, ruled by the Spanish and finally made part of the newly formed United States, the culture and reflect the influences of its past. No other region has contributed more ingredients to the great melting pot of American diversity, and to understand the modern culture you must first step back in time.

New Orleans has largely been known as a city of acceptance, where many different cultures have come together to create a signature identity. The result has been a globally blended cuisine inspired by immigrants from the Caribbean, Latin America, West Africa, Italy, Portugal and Greece, and the Native Americans, who have all called this city their home.

At Road Scholar, a university of the world, understanding cultures and their historical progression is part of our mission. And to understand the Crescent City, you need to start with its food. That’s why many of our New Orleans learning adventures include classes at the New Orleans School of Cooking, which was recently voted the second best experience in the U.S. and the sixth best experience in the world by TripAdvisor. We’re proud to say that Road Scholar is the longest collaboration the New Orleans School of Cooking has had, teaching thousands of our participants over the last 20 years. Road Scholars are given the history, the importance, the sights and the smells — and finally the finished products — of centuries of New Orleans’ simmering development in order to get a true taste of this unique city.

To celebrate New Orleans as Road Scholar’s “2018 Destination of the Year,” we have collaborated with the New Orleans School of Cooking to create this cookbook of favorite, authentic local recipes by the school’s expert chefs. We hope that this book will allow you to bring a piece of New Orleans home with you, while also learning that the history of a city is just as important as the fruit it bears.

Sincerely,

Your friends at Road Scholar

To learn more about the New Orleans School of Cooking, visit www.NOSOC.com. Spinach Tortellini Salad by Chef Ed Sherlock

INSTRUCTIONS: 8-10 Servings One hour before mixing up the salad:

1. Add the tortellini to a pot of 1 12 oz. package of boiling water and follow the package cheese tortellini cooking instructions. When the 1 6 oz. package of fresh, pasta is cooked, drain it, put it in an baby spinach airtight container and refrigerate for at least one hour. 1 cup of shredded, aged Parmesan cheese 2. To roast pine nuts, put them in a dry skillet on medium high-high heat ¼ cup poppy seed salad until you can smell them cooking. dressing Then toss several times to get both sides roasted. Remove and place on a ¼ cup pine nuts paper towel to cool. Ideally, it is best ¼ cup of bacon bits if they can be chilled for an hour or so.

4 ounces diced sun-dried tomatoes When ready to serve:

3. In a large salad bowl combine the spinach, pasta, parmesan cheese, pine nuts, bacon bits and sun-dried tomatoes.

4. Once the ingredients are thoroughly combined, mix the dressing into the bowl to your taste. Start off with ¼ cup and add more Chef Ed Sherlock has been cooking professionally if needed. Season with salt and since 1979. He began his career apprenticing under pepper and serve. Master Chef John Segedi, owner of a renowned catering company, and has taken what he learned to Lou- isiana’s culinary capital of New Orleans. Ed is an expert at designing menus, has started many successful restaurant franchises and worked with some of the world’s best chefs. Find New Orleans learning adventures at www.roadscholar.org/neworleans INSTRUCTIONS:

1. For shrimp and mango salad, mix together all of the ingredients (excluding those for the plantain cups). Refrigerate for several hours and toss gently a few times before serving.

2. For the plantain cups, fry the hunks of plantain in oil until golden brown (medium and steady heat). Place on paper towel Shrimp & Mango Salad to absorb excess oil. 3. Place plantain into press and smash to form cup. with Plantain Cups 4. Fry plantains again until toasty brown, place on paper towel and sprinkle with salt. by Chef Julie Barreda 5. Fill the cups immediately with the cold salad and garnish. Serve and enjoy!

6 tablespoons fresh cilantro 4 Servings leaves, half chopped finely and half torn slightly Though born in the U.S., Chef Julie Barreda was raised in a family that blended palettes of interna- 1 teaspoon Joe’s Stuff seasoning, tional cultures. In the mid-1980s, she founded 1 lb Florida gulf shrimp (21/25 or your favorite Cajun seasoning, Private Affair Gourmet Catering on Florida’s Gulf Coast, one size) peeled, deveined, and boiled to taste of the area’s premier catering companies, to bring her favor- 5 small to medium local plum to- Fresh papaya or cilantro, for ite multicultural flavors to as many people as possible. From matoes or 2 local creole tomatoes, garnish there she continued as a consultant and lent helping hands cut in half, squeeze out liquid, to Williams-Sonoma, Art Smith Companies and “The Oprah remove seeds and chop coarsely Winfrey Show,” to name a few. Plantain Cups: 1 ripe medium mango, cubed (you can also use peach, nectarine Green plantains, peeled and cut or pineapple) into pieces 1½ to 1¾ inches wide

Round plantain press (wooden; 4 tablespoons red onion, finely found in most Latin stores or in chopped Bed, Bath & Beyond) 4 tablespoons extra virgin olive oil Oil for frying 5 tablespoons fresh lime juice Joe’s Stuff seasoning, to taste 6 to 8 cloves fresh garlic, chopped

Find New Orleans learning adventures at www.roadscholar.org/neworleans Crab Dip by Chef Anne Leonhard

INSTRUCTIONS: 4-8 Servings 1. In a large saucepan over medium heat, sauté the green onions in butter 8 oz. Philadelphia Cream until the onions are soft. Cheese 2. Add in the cream cheese, lemon 1 stick of butter juice and crabmeat and mix in the pan until warmed through. 1 teaspoon lemon juice 3. Season with Joe’s Stuff and 1 lb. lump crabmeat cayenne, and add brandy to taste. Serve with crackers or bread. Joe’s Stuff* seasoning to taste (can be found online at the New Orleans School of Cooking store)

1 bunch of green onions, finely chopped

Pinch of cayenne

Brandy to taste * Joe’s Stuff is a naturally low sodium, all- purpose seasoning blend used and loved Crackers or toasted by the family of chefs at the New Orleans bread, for serving School of Cooking. You can use it as a spice rub or sprinkle it in your favorite pastas, vegetables or soups. Get crafty and even add Unlike most of the other chefs at NOSOC, Chef Anne to popcorn, eggs or salad. Add this unique Leonhard’s cooking career began a little later in life. spice blend almost any dish and give it the The day before she was getting married, she realized flavor of New Orleans. You can purchase that she lacked some skills in the kitchen and reached out to Joe’s Stuff by going to store.nosoc.com. her grandmother for help. They spent the day together gath- ering recipes and cultivating Anne’s love for cooking. Since then, you can’t keep her away from the oven as she whips up a crescendo of flavors in everything she creates. You can read more about Anne’s expertise in her cookbook Across the Table, written with fellow instructor Harriet Robin. Find New Orleans learning adventures at www.roadscholar.org/neworleans Cajun Fricassee INSTRUCTIONS: 1. Preheat the oven to 325 degrees. by Chef Brandon Moreau 2. In a large bowl mix the ground beef/pork, 2 raw eggs, bread crumbs and 2 tablespoons of Joe’s Stuff and roll the mixture into golf ball-sized meatballs, yielding 7-10 meatballs depending on size. 1 cup flour 8 Servings 3. Place on a baking sheet and put them in the oven for about 20 2 yellow onions, diced minutes, or until golden brown on the outside. 1 green bell pepper, diced 1 lb. ground beef or pork 4. Cut the chicken into eight pieces. If using bone-in, you should 3 celery stalks, diced cut two drumsticks, two thighs, two breasts, and in half. Lightly 2 eggs season the chicken with 2 tablespoons of Joe’s Stuff 4 cups beef stock or stock of your (or more, if needed). In a medium pot, ⅓ cup bread crumbs choice such as a Dutch oven, add the 4 tablespoons Joe’s Stuff season- 3 carrots, roughly chopped 4 tablespoons of oil for ing, Joe’s Hot Stuff seasoning, or browning. On medium any Cajun seasoning 3 potatoes or turnips, chopped in heat, cook the chicken bite size pieces until lightly browned 1 2 lb. bone-in or boneless chicken 4 hardboiled eggs, peeled on both sides, 3-4 4 tablespoons oil, for browning minutes per side. Place 4 cloves garlic, chopped the chicken aside. ⅓ cup high heat oil (like canola or vegetable) or bacon fat, for roux 1 bunch flat leaf parsley, chopped 5. In the same pot, brown the Tasso or smoked ham and then set

1 lb. Tasso or smoked ham, diced 1 bunch green onions, chopped aside. Add the 1/3 cup of oil to the pot on medium heat. Add 1 cup or chopped of flour and whisk until it is a dark brown color (the roux should be loose, not thick). Add onion, bell pepper and celery.

6. In a separate pan, bring the stock to light boil and then add it to the roux pot. Dissolve roux mixture into stock.

7. Add chicken, Tasso or smoked ham, carrots, potatoes or A Louisiana native, Chef Brandon Moreau knows turnips, and meatballs to roux pot. Cover the pot, turn the heat to a thing or two about Cajun cooking. Adopted from low and simmer for 45 minutes to an hour, or until meat is done. family recipes and years in front of the stove, Periodically check stock level while it’s simmering and add stock Brandon’s cooking techniques have been honed for decades if needed. The end result should be a thick gravy consistency. to bring every NOSOC student a smile on their face and a full belly. One of his favorite recipes, the Cajun Fricassee is 8. 10 minutes before serving, add the garlic and the hardboiled a New Orleans classic and consists of a delicious roux and eggs into pot — don’t stir. Serve over steamed rice and garnish the “holy trinity” found in most local cooking (onions, bell with the chopped parsley and green onion. peppers and celery). Creole Tomato, Shrimp and Andouille Gumbo by Chef Dianne Honore

3 quarts fresh homemade shrimp, 10-15 Servings chicken or vegetable stock

3 cups andouille sausage, browned

2 cups fresh Creole tomatoes, 3 lbs. fresh medium to large or any local variety, stewed shrimp peeled, deveined and butterflied 1 cup flour 3 bay leaves 1 cup oil INSTRUCTIONS: 2 teaspoons filé powder or gumbo 2 cups yellow or white onion, filé (can be found online at 1. Mix the oil and flour in a pot over medium heat to make a chopped www.NOSOC.com or in Kroger fresh roux, achieving a light caramel color. Immediately add supermarkets) 2 cups celery, chopped onion while roux is hot. Caramelize approximately 15 minutes. Salt, black pepper, cayenne to 1½ cups green, yellow or red bell taste 2. Add celery and bell pepper, and sauté until almost translucent. pepper, chopped 1/2 cup green onion, chopped 3. Add the fresh garlic and stewed tomatoes, cook for another 2 3 cloves fresh garlic, chopped minutes. 3 sprigs thyme 4. Add browned sausage and then the shrimp stock to the pot. Add bay leaves and thyme and season to taste.

5. Bring the pot to a boil and then down to low heat for 1.5- Chef Dianne Honore, also known as Gumbo Marie, 2 hours. This simply allows flavors to break down and marry, is a native culture preservationist who has taught adding to the complexity of your dish. Louisiana history for decades. When she’s not busy running the Unheard Voices of Louisiana™, or one of her many 6. During last 5 minutes of cooking time, add the shrimp and other organizations, she shares the tricks she picked up additional seasoning to taste. while growing up in the French Quarter and cooking in her family’s authentic Creole restaurant. 7. Add the filé powder to the pot and stir. (You can also leave filé out of pot and let guests sprinkle to their liking).

8. Serve traditional style over rice and sprinkle each serving with Find New Orleans learning adventures at www.roadscholar.org/neworleans a little green onion. Pecan Pie by Chef Pat Hirsch

INSTRUCTIONS: 6-8 Servings

1. For the crust, sift together flour and salt in a large bowl. Cut into the 2 cups flour lard with blender or fork until pieces are the size of peas and add 1 teaspoon salt to the flour and salt mixture. Press together to form a large ball while ⅔ cups lard adding the water a bit at a time. Chill for an hour. 5-7 tablespoons ice water 2. Take the dough out of the refrig- 2 eggs, yolks and whites separated erator and roll 1/8 inch thick circle. Place the dough into a pie pan and ½ stick butter, softened trim edge about ½ inch beyond pan edge. Tuck under and flute the edge. 1 cup sugar 3. Start the filling by preheating the 2 tablespoon milk oven to 450 degrees. Cream together the butter and sugar in a large mix- ½ teaspoon vanilla ing bowl. Add milk, egg yolks and extract vanilla. Beat together. 1 cup pecans 4. In a separate bowl, beat the egg whites until they create stiff peaks. Fold in the stiff egg whites and pecans into the butter and milk mixture. When you cook with Chef Pat Hirsch, you get so much more than just a recipe to take home. With 5. Pour the filling into prepared pie crust and bake for 10 minutes. Chef Pat, you’ll get a plethora of cooking tips and tricks that only the pros know (like how to expertly preserve 6. Reduce heat to 350 degrees and an avocado). Her advice allows the student to apply these bake for an additional 30 minutes. tricks over a series of different dishes, instead of just Let cool before cutting. memorizing recipes. Encouraging her students to explore their culinary passions is what she does best, besides cooking delicious desserts, of course. Find New Orleans learning adventures at www.roadscholar.org/neworleans Fresh Fruit Calas What’s the Difference? by Chef Michael DeVidts , Calas and

Though you may think “fried is fried,” the New Orleans natives will tell you that is not the case. The difference between these desserts INSTRUCTIONS: 4-6 Servings may seem small, but they make a big impact on each unique treat.

1. In a medium bowl, mix the rice and dry ingredients together thor- 2 cups cooked rice oughly. In a separate bowl, add the Beignets One of the most com- vanilla to the beaten eggs. Then mon desserts in the Crescent City, 6 tablespoons flour add the dry ingredients to the egg these fried pillows of goodness are mixture. made with a sweet, yeasty dough. 3 heaping tablespoons Though you could fill the batter sugar 2. When thoroughly mixed, fold in with fruit, the most common way the seasonal fruit. If using strawber- 2 teaspoons baking to find them is plain with a sprinkle ries, apples, or pears, thinly slice or powder of powdered sugar. chop. Blueberries, blackberries and ¼ teaspoon salt raspberries can be used whole. Calas They might look like beig- ¼ teaspoon vanilla 3. Heat a pot of oil to 360 degrees. nets from the outside, but these Drop spoonfuls of the mixture into fried balls are actually stuffed with 2 eggs, beaten the oil and fry until brown. Scoop rice. Don’t think of them as savory them out with a slotted spoon and though — they’re still very much Oil, for frying place on a paper towel. Sprinkle with an after-dinner indulgence, espe- powdered sugar. Serve hot. Nutmeg to taste cially when they’re made with fruit and topped with powdered sugar. Powdered sugar, Calas are also usually made without for topping yeast, making them very different 1-2 lbs. of fresh fruit from their brother.

Doughnuts Besides the obvious With expertise learned from the likes of Julia Child fact that doughnuts tend to be and Florence Lin, Chef Michael DeVidts has some round and beignets are square, serious skills when it comes to the kitchen. However, doughnuts usually have a thicker, little do people know that Chef Michael actually has a mas- cakier consistency. Also, similar to ter’s in history and can often be found sprinkling a little calas, they are not necessarily yeast local knowledge into his lessons. To him, a study of New leavened. Doughnuts can come Orleans cooking is a study of the past, and how so many in a variety of flavors and sweet, cultures came together to create such a unique cuisine. creamy fillings, making them the most versatile of the bunch. Fresh Apple Cake by Chef Harriet Robin

INSTRUCTIONS: 12-15 Servings

1. Preheat oven to 350 degrees.

2. In large bowl, stir together apples 4 cups apples, peeled and sugar. Add dry ingredients and and sliced stir well. 2 cups sugar 3. In a separate bowl, beat the eggs 2 cups flour and add in the oil and vanilla. Stir egg mixture into the apple mixture, 1½ teaspoons baking blending until thoroughly moistened. soda Stir in pecans.

2 teaspoons cinnamon 4. Pour into greased 18 by 9 inch pan and bake for 50 minutes, or 1 teaspoon salt until cake springs back when lightly 2 eggs pressed.

¾ cup vegetable oil 5. While the cake is baking, place all the ingredients for the apple dessert 2 teaspoons vanilla sauce in a sauce pan and stir. Bring extract to a boil over medium high heat and cook for 3 minutes. Serve warm on 1 cup pecans, chopped the finished cake.

Apple Dessert Sauce:

1 cup sugar Chef Harriet Robin is quite the seasoned chef. She ½ cup margarine enjoys peppering her cooking classes with personal ½ cup heavy cream anecdotes while she’s demonstrating authentic New Orleans dishes like gumbo, jambalaya and pralines. She truly 1 teaspoon vanilla enjoys creating comfort-food classics, with an elevated twist, and considers herself a down-home, simple cook. Check out her cookbook Across the Table, which was written with NOSOC chef Anne Leonhard. Find New Orleans learning adventures at www.roadscholar.org/neworleans Bananas Foster by Chef Ricardo Fredericks

INSTRUCTIONS: 2 Servings

1. Melt butter in 9 inch sauté pan. Add next four ingredients and bring 2 ounces butter to a boil.

½ cup light brown sugar 2. Add banana and return to boil. Carefully add the rum and light the 1 ounce banana liqueur liquid with a long lighter. Throw cinnamon high into flame to create ¼ of a lime “glitter.” Remove the pan from heat when flame subsides (if it lasts ¼ of an orange longer than a minute, cover the pan 1 banana, sliced to put the flame out yourself). Serve over ice cream. 2 ounces Rum 151

½ teaspoon ground cinnamon

2 scoops vanilla ice cream

As a cooking instructor for over 30 years, Chef Ricardo Fredericks’ teaching experience almost goes unmatched. Chef Ricardo is a certified culinary educator and chef de cuisine, which is on his resume right next to being named “Chef of the Year” by the American Culinary Federation New Orleans Chapter in 2013. When he’s not whipping up the Southern classics, you can find Chef Ricardo restoring classic cars from the 1960s and 1970s.

Find New Orleans learning adventures at www.roadscholar.org/neworleans Happy Cooking! From your friends at Road Scholar and the New Orleans School of Cooking

Road Scholar, formerly known as Elderhostel, is the not-for-profit world leader in educational travel since 1975. Learn more at www.roadscholar.org.