Cooking up a Storm

This cookbook came about as a result of Hurricane Katrina. Many of the Katrina victims lost everything they owned, including cherished family recipes. The local newspaper, The Times-Picayune, set out to help replace these recipes. Using their massive archives, a lot of these recipes were found there. Others were contributed by individuals, local chefs and restaurants.

New Orleans is well-known for its diverse culinary history. This unique cookbook offers the very best of classic and contemporary New Orleans cuisine.

This Eggplant Casserole is quick to put together and very good.

1 medium eggplant, peeled and cut into 1/2 inch cubes
1 small onion, finely chopped
1/2 cup Sauternes wine
4 tablespoons butter
2 large eggs, beaten
1/2 cup seasoned Italian bread crumbs
salt and pepper to taste

In a medium saucepan, combine eggplant, onion, and wine. Cover and cook over medium heat until the eggplant is tender, about 15 to 20 minutes.

Stir and mash the eggplant with a fork or potato masher. Add the butter and stir until melted. Add the beaten eggs. Cover for 5 minutes to cook the eggs. Stir in the seasoned bread crumbs, salt and pepper. Let stand for 10 to 15 minutes, then serve.



Angel Hair with Creole Tomatoes and Basil

(If creole tomatoes are not available, use other variety)

1 pound angel hair pasta
1/2 cup extra-virgin olive oil
4 cloves garlic, minced
salt to taste
red pepper flakes
1 pound creole tomatoes, coarsely chopped, with the juice
1 cup shredded fresh basil leaves

Cook the pasta according to package directions. Drain well and transfer to a large mixing bowl. Add the olive oil and garlic and toss to coat evenly.

Add salt and red pepper flakes to taste. Add the tomatoes, including the juuice that has accumulated, and toss with the mixture. Adjust seasonings if needed.

Pour the mixture onto a platter or into a shall bowl and spread out evenly. Sprinkle with the basil and serve at room temperature or slightly chilled.