From the Kitchen of Brett Broussard

5 tablespoons Thai green Curry Paste
1/2 onion, sliced
1 eggplant, peeled and cubed 1/2 inch
1 carrot, peeled and shredded
2 large garlic cloves
2 teaspoons fresh ginger
3 tablespoons vegetable oil or canola oil
1 cup chicken stock
14 ounces coconut milk
1 tablespoon brown sugar
2 teaspoons fish sauce
12 ounces chicken thighs 1/3" slices
12 basil leaves

Heat oil in a large heavy based skilled over medium high heat. Add curry paste, garlic and ginger and cook for about 2 minutes so it "dries out." Add chicken broth and stir to
dissolve paste. Simmer rapidly for 3 minutes or until liquid reduces by half. Add onions, eggplant, and carrots and saute 5-6 minutes. Add coconut milk, basil leaves, sugar and
fish sauce. Stir, then add chicken. Simmer for about 8-10 minutes or until sauce reduces, the chicken is cooked and the sauce is almost at the thickness you want. Do a taste test.

Add more fish sauce to add more saltiness, sugar for sweetness. Serve over jasmine rice, garnish with fresh red chili slices and fresh coriander/cilantro leaves.

From the Kitchen of Brett Broussard

1 9" deep dish frozen pie crust
1 tablespoon butter
1/2 cup thinly sliced shallots
4 large eggs
1 1/4 cups heavy cream
pinch of ground nutmeg
3/4 teaspoon salt
1/8 teaspoon cayenne pepper
1 cup finely shredded Gruyere, packed
1 10 ounce package frozen chopped spinach, defrosted and wrung free of water

Preheat the oven to 400 degrees and set a rack in the middle position. Remove the pie crust from freezer and thaw until just soft enough to easily prick with a fork, about 10 minutes. Prick the bottom and sides all over with a fork (pricking about an inch apart).
Bake until fully cooked and lightly golden, 10-15 minutes. (Keep an eye on it…if it puffs up while cooking, gently prick it with a fork so it will deflate). Don't worry if the crust cracks
while baking. Set aside and turn oven down to 325 degrees. Heat the butter in a small skillet over medium-low heat. Cook the shallots until soft and translucent, about 8 minutes. Do not brown. Set aside to cool. In a medium bowl, whisk together the eggs, heavy cream, nutmeg, salt and cayenne pepper. Place the cooked pie crust on a baking
sheet. Spread the shallots over the bottom of the cooked crust, then sprinkle the shredded Gruyere over top. Bake at 325 degrees for 50 to 55 minutes until the custard is
set and top is lightly golden. Serve hot or warm.

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

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.

.

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

.