From the Kitchen of Brett Broussard
5 cans tomato paste
3 quarts water
1 large can diced tomatoes
1 large onion, diced
2 tablespoons garlic, minced
1 tablespoon sugar
1 tablespoon oregano
2 tablespoons olive oil
Saute onion in olive oil over medium heat for 5-7 minutes. Add garlic and saute for an additional minute. Add tomato paste and continue cooking over medium high heat for 5
minutes. Add water, sugar, and oregano and simmer on low for 3-4 hours
From the Kitchen of Brett Broussard
2 tablespoons butter
1/3 cup shallots
1/3 cup sherry (Pedro Jimenez)
1 1/2 cups cream
1/2 cup parmesan cheese
1 teaspoon saffron
1 teaspoon lemon zest
Melt butter over medium heat. Add shallots and saute for 3-4 minutes. Add sherry and reduce by half or until syrup consistency. Add cream and saffron and continue to cook
and reduce for an additional 3-4 minutes. Turn off heat and add cheese and lemon zest.
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From the Kitchen of Brett Broussard
1 cup arborio rice
1/2 pound shrimp
1 bundle asparagus
2 tablespoons butter
2 tablespoons olive oil
1/2 cup onion or shallot
1 tablespoon garlic
3/4 cup white wine
3 cups seafood stock (or you can use chicken stock)
1 lemon
1 tablespoon parsley
salt and pepper
Season shimp and saute for 3 minutes a litte butter and olive oil. Set aside. Briefly blanche the asparagus, about 4 minutes, until slightly soft. Also set aside.
Melt remaining butter and olive oil and saute onions and garlic for 2 minutes over medium heat. Add the rice and continue stirring, toasting the rice for 2 minutes. Add the wine and stir until all of the wine has been absorbed.
Over medium heat, add one ladle of simmering stock at a time and continue to stir until all stock has been used and absorbed.
Should take about 30 minutes.
Add the zest of one lemon, seasonings, parsley and the asparagus and shimp.
You can finish with additional herbs (basil, thyme) and also a little cream.
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From the Kitchen of Brett Broussard
1 cup whole milk ricotta cheese
10 ounces spinach (cleaned and trimmed)
1 large egg yolk
1 cup grated Parmesan cheese
1/2 teaspoon fresh grated nutmeg
1 zest of one lemon
freshly ground black pepper, to taste
salt to taste
Gather all of the ingredients. Set a fine-mesh strainer lined with cheesecloth or a couple of paper towels over a bowl. Add the ricotta and allow it to strain out excess liquid for 5-10 minutes as you continue with the prep. Boil a large saucepan of salted water. Plunge the spinach in to blanch it, then remove it 30 seconds later. Drain and cool the spinach under cold running water to stop the cooking. Finely chop the drained spinach. In a medium bowl, combine the chopped spinach with ricotta cheese, egg yolk, Parmesan cheese, lemon zest, and nutmeg. Season with salt and pepper to taste.
Yield: 2 1/2 cups
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From the Kitchen of Brett Broussard
1 rib celery
2 green onions
1 clove garlic
1 tablespoon parsley
2 tablespoons creole mustard
2 tablespoons paprika
1/4 cup red wine vinegar
1 tablespoon lemon juice
1 teaspoon worcestershire sauce
1 tablespoon horseradish
2 teaspoons hot sauce
2 tablespoons ketchup
salt and pepper
1 ounce olive oil
1/4 cup vegetable oil
Combine ingredients (except for oil) ina food processor, process until smooth. Slowly drizzle in oil. Chill in refigerator for an hour before using.
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