Serve the frozen yogurt topped with spoonfuls of wine-glazed berries.
BASICS
VEGETABLE STOCK
M
AKES
8
CUPS
1 large carrot
1 large onion
2 stalks celery
2 cloves garlic
1 fresh bay leaf
Sprig of thyme
10 cups water
Add all of the ingredients to a large saucepan and simmer, uncovered, for 30 minutes. Strain and let cool.
Keep covered in the refrigerator for up to 2 weeks, or up to 6 months in the freezer.
MUSHROOM STOCK
M
AKES
8
CUPS
1 pound button mushrooms (or assorted mushroom stems, or a combination of stems and button mushrooms)
10 cups water
Wash the mushrooms well and place in a large saucepan. Cover with the water and bring to a boil over high heat. Decrease the heat to a slow simmer and cook, uncovered, for 1 hour, or until it is dark and richly flavored. Strain and chill.
The stock keeps in the refrigerator in an airtight container for 2 weeks, or in the freezer for up to 6 months.
CHICKEN STOCK
M
AKES
10
CUPS
1 pound chicken wings
12 cups cold water
1 small onion
1 small carrot
1 stalk celery
1 bay leaf
2 cloves garlic, crushed
Place the chicken wings in a 4-quart saucepan and cover with the cold water. Bring to a boil over high heat, then decrease the heat to a simmer. Skim off all of the impurities from the surface and discard (this should take about 5 minutes). Once there are no more impurities, add the onion, carrot, celery, bay leaf, and garlic and cook gently for 1 hour. Strain and cool immediately.
The stock keeps in the refrigerator in an airtight container for 1 week, or in the freezer for up to 6 months.
HOMEMADE MAYONNAISE
M
AKES
½
CUP
2 large egg yolks
1 teaspoon freshly squeezed lemon juice
½ teaspoon grated lemon zest
1 teaspoon champagne vinegar
½ teaspoon Dijon mustard
½ cup canola or other neutral vegetable oil
Salt and freshly ground black pepper
Combine the egg yolks, lemon juice and zest, champagne vinegar, and mustard in a bowl set over a larger bowl filled with ice. Using a small whisk, mix together thoroughly and then slowly whisk in the oil in a slow, steady drizzle until all of the oil is incorporated. The result should be a thick emulsification. Season with salt and pepper.
Keep the mayonnaise refrigerated until needed. If you don’t plan on using the mayonnaise right away, it keeps in an airtight jar in the refrigerator for up to 1 week.
CRÈME FRAÎCHE
M
AKES
2
CUPS
2 cups heavy cream
1 tablespoon buttermilk
In a small bowl, whisk together the cream and buttermilk and cover with cheesecloth. Let the mixture stand at room temperature for 48 hours. Discard the cheesecloth and remove the skin that has formed on top of the cream, discarding it as well.
The
crème fraîche will keep, in a covered container in your refrigerator, for up to 2 weeks.
GARLIC CONFIT
M
AKES ABOUT
1
CUP
24 garlic cloves, peeled
1 cup light olive oil
To make the confit, place the peeled garlic cloves in a small saucepan and cover with the olive oil. Cook over very low heat, being careful not to color the garlic, until it is soft, about 30 minutes. Strain out and discard the oil, and reserve the garlic cloves.
The confit will keep in an airtight container in the refrigerator for up to 1 week.
CREOLE SPICE
M
AKES ABOUT
¼
CUP
1 tablespoon fine sea salt
2 teaspoons white pepper
1¾ teaspoons cayenne pepper
1 teaspoon freshly ground black pepper
1¾ teaspoons garlic powder
1½ teaspoons onion powder
1 teaspoon dry mustard
½ teaspoon ground cumin
In a small bowl, whisk together all the ingredients until they are thoroughly mixed.
The spice mix will keep in an airtight container in the pantry for up to 6 months.
PEPPER VINEGAR
M
AKES ABOUT
2
CUPS
1 cup fresh Thai chiles (but any hot pepper will do—they just vary in heat)
2 cups apple cider vinegar
⅛ teaspoon salt
⅛ teaspoon sugar
Rinse the chiles in cold water to remove any dirt. Place them in a 1-quart jar with a tight-fitting lid.
Heat the vinegar, salt, and sugar in small saucepan over high heat until the liquid reaches a boil. Pour the hot vinegar over the chiles and let cool to room temperature. Cover and refrigerate for at least 48 before using.
The vinegar keeps for up to 1 month in the refrigerator.
CHILI OIL
M
AKES
1
CUP
1 tablespoon sliced garlic
2 tablespoons red pepper flakes
1 cup light olive oil
Combine the garlic, red pepper flakes, and oil to a small saucepan and place over medium-low heat. Let the oil come to a slow bubble and cook for 5 minutes. Remove from the heat, let the oil cool for 5 more minutes, and then strain through a fine sieve and reserve.
SOURCES
Aleppo pepper, smoked black pepper, licorice root, tonka bean
www.gourmetspicecompany.net
Coconut puree
www.baldor.com
Creole mustard
www.cajungrocer.com
Stovetop smoker
www.surlatable.com
Tabasco Spicy Pepper Jelly
www.cajungrocer.com
Truffle puree and truffle oil
www.urbani.com
Turkey frying kit
www.cajungrocer.com
ACKNOWLEDGMENTS
Our heartfelt thanks go out to:
Our families, with a special thanks to Ralph and Delores, Doug and Joan, Heath and Amanda, and Howard and Ruby for their hospitality on location
Our mentors: Mike Anthony, Daniel Bonnot, Alain Ducasse, Didier Elena, Bruce Hill, Jack and Grace Lamb, Gerard Maras, Wayne Nish, Cyril Renaud, and Alain Rondelli
Our agent, Sharon Bowers at the Miller Agency
Our team at Ten Speed: Jenny Wapner, Emily Timberlake, and Betsy Stromberg
Our photographer, Ed Anderson
Our prop stylist, Angie Mosier
Our friend Lolis Elie, for getting us back on the cookbook horse
Our boss, Frank Zumbo
Our staff at MiLa: Dolly, Godfrey, Harry Johnson II, Henry, Hung, Jake, James, Jeff, Jon, Lauren, J. Lorraine, Marcel, Michael, Nick, Paulette, Picayune, Rigo, Scott, Stephen, T, and Wes
Our most cherished vegetable farmers, Luther and Joyce Johanningmeier
Our hometown goat cheese makers, Bill and Blake Ryals
Our Mississippi sausage man, John Fortenberry
Our esteemed family shoemaker, Roy Rushing, in Ferriday, Louisiana
Our favorite stove, Blue Star Range
ABOUT THE AUTHORS
ALLISON VINES-RUSHING
and
SLADE RUSHING
burst onto the culinary scene in 2003 as chefs of Jack’s Luxury Oyster Bar, which the
New York Times
called “one of the most distinctive new restaurants to come along in years” and earned Allison the 2004 James Beard Rising Star award. In 2005, the couple returned to Louisiana to open Longbranch followed by MiLa in New Orleans in 2007.
INDEX
A
Asparagus
B
Bacon
