by Cate Bogue | May 15, 2018
BEST SAUTÉED MUSHROOMS 8-12 oz sliced mushrooms (button or bella) 2 TBSP butter 2 tsp Worcestershire sauce 2 TBSP red wine Melt the butter in a pan; add mushrooms, worcestershire and wine. Sauté for 15-20 minutes or until mushrooms are soft. Serve alongside the...
by Cate Bogue | May 15, 2018
SAZERAC Esquire 1 Sugar Cube 2 1/2 oz. rye whisky 2 dashes Peychaud’s bitters 1 dash Angostura Bitters absinthe lemon peel old-fashioned glass In an Old-Fashioned glass (not a mixing glass; it’s part of the ritual), muddle a sugar cube with a few drops of...
by Cate Bogue | May 15, 2018
BANANAS FOSTER Brennan's 1/4 cup (1/2 stick) butter 1 cup brown sugar 1/2 tsp cinnamon 1/4 cup banana liqueur 4 bananas, cut in half lengthwise, then halved 1/4 cup dark rum 4 scoops vanilla ice cream Combine the butter, sugar, and cinnamon in a flambé pan or skillet....
by Cate Bogue | May 15, 2018
SHRIMP ETOUFFEE (Adapted from Emeril Lagasse) 6 TBSP unsalted butter 1/2 cup all-purpose flour 4 cups chopped onions 2 cups chopped green bell peppers 2 cups chopped celery 2 TBSP minced garlic 1 (14.5-ounce) can diced tomatoes 2 bay leaves 2 tsp salt 1/2 tsp cayenne...
by Cate Bogue | May 15, 2018
RATATOUILLE (Adapted from Emeril Lagasse) 1/4 cup olive oil, plus more as needed 1 1/2 cups small diced yellow onion 2 tsp minced garlic 2 cups medium diced eggplant, skin on 1/2 teaspoon fresh thyme leaves 1 cup diced green bell peppers 1 cup diced red bell peppers 1...
