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•
Creole And Cajun
Cooking Basics
PHYLLIS STEINBERG SPECIAL TO THE JEWISH NEWS
T
he distinctive character-
istics of Creole and Cajun
cooking are enhanced by
incorporating a wide
range of ingredients and tech-
niques.
Emeril Lagase, award-win-
ning chef and owner of Emeril's
Restaurant in New Orleans,
teaches home cooks the basics
of these styles of cooking in his
new cookbook, Emeril's New
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'AMERICAN
CANCER
SOCETY •
Emeril Lagase
New Orleans Cooking, pub-
lished by William Morrow &
Company.
Chef Lagase believes that
anyone can cook the Creole and
Cajun dishes in his book if the
recipe instructions are careful-
ly followed.
Emeril's New New Orleans
Cooking opens with the essen-
tial recipes for preparing home-
made seasoning mixes,
condiments, stocks and sauces.
He suggests that home cooks
prepare these basic seasoning
mixes and stocks and have
them ready for use.
His Creole Seasoning and
Southwest Seasoning can be
prepared in 10 minutes. They
can be combined with meat, fish
or chicken. Below are some of
the basic recipes from his new
book that can be made in ac-
cordance with the Jewish di-
etary laws:
1 tablespoon dried leaf
oregano
1 tablespoon dried leaf
thyme
Combine all ingredients thor-
oughly and store in an airtight
jar or container.
EMERIL'S SOUTHWEST
SEASONING
Makes about 1/2 cup
2 tablespoons chili powder
2 tablespoons paprika
1 tablespoon ground
coriander
1 tablespoon garlic pow-
der
1 tablespoon salt
2 teaspoons ground cumin
1 teaspoon cayenne
pepper
1 teaspoon crushed red
pepper
1 teaspoon black pepper
1 teaspoon dried leaf
oregano
Combine all ingredients thor-
oughly and store in an airtight
jar or container.
VEGETABLE STOCK
Makes about 2 quarts
21/2 tablespoons paprika
2 tablespoons sale
2 tablespoons garlic pow-
der
1 tablespoon black pepper
1 tablespoon onion pow-
der
1 tablespoon cayenne pep-
per
1 tablespoon olive oil
1 medium-large onion,
peeled, halved and
sliced
1 carrot, peeled and
chopped
1 stalk celery, chopped
3 whole heads garlic,
halved horizontally
4 quarts water, cold or at
room temperature
1 green bell pepper, seed-
ed and chopped
2 tomatoes, coarsely
chopped
2 ears corn, kernels
scraped off, kernels and
cobs
1 /2 pound mushroom stems,
rinsed and trimmed
6 bay leaves
1 teaspoon chopped fresh
basil
1 teaspoon chopped fresh
thyme
1 teaspoon chopped fresh
tarragon
1 teaspoon chopped
oregano
1 teaspoon chopped fresh
parsley
1 teaspoon chopped fresh
chives
'/3 teaspoon whole
peppercorns
Phyllis Steinberg, a former
Detroiter, has a weekly food
column in Florida papers.
1. Heat the oil in a large
stockpot over high heat. Add the
onions, carrots, celery and gar-
EMERIL'S CREOLE
SEASONING
Makes about 2/2 cup