2019-07-01_Louisiana_Cookin

Louisiana Cookin’ | July/August 2019 70

ENGLISHENGLISHPEASPEASÀÀLALA

FRANÇAISEFRANÇAISE
MAKES 4 SERVINGS

Smoky bacon and fresh herbs add layers
of fl avor to simple English peas.

¼ cup plus 2 tablespoons unsalted
butter, divided
4 ounces smoked slab bacon, cut
into lardons (1x½x½-inch pieces)
2 cups English peas, blanched in
salted water
2 ounces white pearl onions,
blanched in salted water
2 ounces red pearl onions,
blanched in salted water
1 teaspoon fresh chives, fi nely
chopped
1 teaspoon fresh tarragon, fi nely
chopped
1 teaspoon fresh mint, fi nely
chopped
1 teaspoon fresh parsley, fi nely
chopped
Zest of ¼ lemon
Kosher salt and ground black pepper,
to taste
4 chicken or duck eggs

1. In a large saucepan, melt ¼ cup
   butter over medium heat. Add bacon
   lardons; cook until fat is rendered.
   Add peas, pearl onions, and enough
   water(1 to2 tablespoons)tomake
   anemulsionwithbutterandbacon
   drippings.Addherbsandzest,and
   seasontotastewithsaltandplentyof
   pepper.Keepwarm.
   2.Ina largeskillet,meltremaining
   2 tablespoonsbutter.Gentlycrack
   eggsintoskillet,andfry,covered,
   untilyolksareset,3 to4 minutes.
   Plateeacheggona warmplate,and
   arrangepeasaroundyolks.

ABSINTHEABSINTHEFRAPPEFRAPPE

FRANÇAISFRANÇAIS
MAKES 1 SERVING

Absinthe and fresh mint combine over
ice for a simple, bright, and refreshing
summer cocktail.

¾ ounce Vieux Pontarlier Absinthe
¼ ounce fresh lemon juice
2 ounce Dolin Blanc Vermouth
5 fresh bright mint leaves
Garnish: fresh mint leaves,
orange peel

1.Ina cocktailshaker,addabsinthe,

lemon,vermouth,andmintleaves.

Addice.Coverandshakeuntilcold.

2.Fillfootedhighballfrappeglass

halfwaywithcocktailice.Strain

cocktailovericeinglass,andtopwith

shavedice.Garnishwithmintleaves

andorangepeel,if desired.

GRANDGRAND AÏOLIAÏOLI

MAKES 4 SERVINGS

(photo on page 67)

Each component of this spread can be

made a day ahead, making for eff ortless

entertaining.

3 large cloves garlic

Kosher salt, to taste

1 egg yolk

1 tablespoon water

1 teaspoon Dijon mustard

1 cup high-quality olive oil

Lemon juice, to taste (optional)

Raw crudités, such as radishes, baby

carrots, baby turnips, and fennel

bulb, cut into bite-size pieces

Cooked vegetables, such as fi ngerling

potatoes, globe artichokes, and

green beans

Thinly sliced smoked or baked ham

Poached Royal Red shrimp

Hard-cooked eggs

1. Place garlic and salt into a mortar,
   and work into a paste using a pestle.
   Add yolk, 1 tablespoon water, and
   mustard, and work into a smooth
   consistency. Slowly drizzle in oil
   to create an emulsion. Season to
   taste with lemon juice (if using).
   (Alternatively, you can follow the
   same method in a food processor.)


2. Place aïoli in a bowl, and set in the
   center of a large platter. Serve with
   vegetables, ham, shrimp, and eggs.