Mother’s Day is coming up…have you made plans yet for her special day? Well, if you live in New Orleans, why not treat her to one of these great restaurants for brunch?

Or, you can always cook for her yourself. Try this great recipe from the New York Edition.

Lorin Gaudin, Editor of 86 Recipes New Orleans, visited Jazz Fest last week and gave a culinary review. Her favorites dishes included a Shrimp Macque Choux, as well as Dark chocolate covered strawberries. Sounds delicious!

Recipe courtesy of Alma from the New York Edition

12 Servings

Time:
12 mins

Ingredients:
3 ripe avocados
1 medium tomato, cored and diced
10 sprigs cilantro, chopped
1/2 small onion, chopped
1 tsp Mexican oregano
1 jalapeño, chopped fine (to taste)
1 lime, juiced
Salt to taste

Instructions:
1. Skin and pit avocados.
2. Place avocados in a bowl, using the back of a large spoon, mash together with tomatoes, cilantro, onion.
3. Season to taste with oregano, jalapeño, lime juice and salt.

For the 7th year, Dine About Town San Francisco, returns from June 1st – 15th. 

Many participants in 86 Recipes - San Francisco Edition will offer three-course menus for lunch at $21.95 and/or dinner at $31.95. 

Reservations may be made online at http://www.onlyinsanfrancisco.com/dineabouttown

RECIPE FROM ZOE RESTAURANT IN NEW YORK CITY

Banana and Almond-Stuffed French Toast
Serves: 7
Time: 60 minutes
Drink Pairing: Mimosa
Special Equipment: Mixer or pastry cutter

Ingredients:
1 unsliced loaf of brioche or “Pullman” white bread

Filling:
1/4 cup sugar
1/4 cup butter
4 ripe bananas, thinly sliced

Batter:
6 eggs
2 cups milk
1/2 cup sugar
1/2 tsp cinnamon
1/4 tsp vanilla extract

Streusel:
1/4 cup unsalted butter
2 Tbsp all-purpose flour
1/4 cup light brown sugar
1/4 cup quick oats
2 tsp cinnamon
1 1/2 cups sliced almonds, toasted

Instructions for Bread:
1. Slice ends of bread from loaf and discard. Cut slices of bread approximately 1 1/2 - 2 inch thick.

2. On the bottom crust, insert a paring knife to cut a pocket without cutting through the other three sides of the crust.

Instructions for Filling:
1. In a saucepan, combine sugar, butter and 2 Tbsp of water.
2. Heat over medium heat until a foamy consistency. Add bananas and cook for 5 minutes Transfer to a shallow container and refrigerate.

Instructions for Batter:
Combine all ingredients and whisk thoroughly.

Instructions for Streusel:
Cut butter into small cubes, combine with remaining streusel ingredients in mixer and blend on slow speed until combined into small pebbles (or use pastry cutter).

Assembly:
1. Stuff each slice of bread with cold banana filling using a fork. Place slices in batter to soak for 10 minutes,
turn for another 10 minutes.
2. Preheat oven to 350° F. Remove slices from batter and coat with toasted almonds. Place on baking sheet.
Top with streusel on top side only. Bake for 12-15 minutes or until streusel is browned and filling is hot in center.

Presentation:
Serve with vanilla maple syrup and fresh berries.

As seen in 86 Recipes - New York.

Great gift for mom!

Give her editions from New Orleans and San Francisco…

Order by May 5th to ensure delivery in time.

Order at www.86recipes.com.

Please check out our new website! www.86recipes.com

Special thanks to Margaret’s Folly, LLC for all their help: www.margaretsfolly.com

Lorin Gaudin, editor of 86 New Orleans, will be signing copies of 86 New Orleans at Octavia Books booth at the Festivus Holiday Market.

Time: Sunday, December 16, 2007 12:00 PM

Location: Festivus Holiday Market (700 Magazine Street in New Orleans)

www.octaviabooks.com

Come visit the 86 Recipes Booth at the Union Square Holiday Market.  This outside market is a must-see! 

The market is is open every day from November 23rd to December 24th.

 THANKSGIVING LEFTOVERS????

Looking for the perfect recipe for your Thanksgiving left-overs? Try this sample recipe from the 86 New Orleans Edition. It is an authentic recipe courtesy of Gumbo Shop in the heart of the French Quarter.

TURKEY GUMBO

4 Servings
Time: 4 Hrs

INGREDIENTS
1 1/2 lb cooked turkey meat
1 turkey carcass
1 lb chaurice sausage or other fresh hot sausage link
3/4 cup butter
1/2 cup flour
1 cup chopped onion
1 cup chopped green peppers
1 cup chopped celery
1 Tbsp minced garlic
1 Tbsp file powder
2 bay leaves
1 tsp thyme
1/2 tsp basil
1/2 tsp sage
1/2 tsp white pepper
1/2 tsp black pepper
1/4 tsp cayenne pepper
2 tsp salt
2 cups diced tomatoes

METHOD

1. Trim as much meat as possible from the turkey carcass and cut about 1 1/2 lb of meat into bite-sized pieces and set aside.
2. Break the turkey carcass into several pieces and place in a stock pot with 3 qt of water. Bring the pot to a boil, lower the fire and simmer for 3-4 hrs. Strain the stock and set aside.
3. Meanwhile, slice the hot sausage into 1/2-inch rounds and spread out evenly on a sheet pan or shallow baking pan. Place in a hot oven (400°F) and allow the sausage to brown, about 20 mins. Carefully, remove the pan from the oven and pour off the rendered fat. Set the sausage aside.
4. In a large heavy-bottomed Dutch oven, melt the butter over a medium-high fire. Whisk in the flour, making sure it is evenly blended and free of lumps. Continue stirring as the roux cooks and bubbles. As soon as the bubbling stops and the aroma becomes like popcorn, the flour is actually frying, pay very close attention from this point on. Stir constantly.
5. As soon as the roux is a dark brown color (about the color of chocolate), add the chopped onion, bell pepper and celery. Stir well and cook until tender.
6. Add the garlic and cook for one minute. Stir in the bay leaves, thyme, basil, sage, white, black and cayenne pepper and salt. Cook for one minute. Add the chopped tomatoes and cook for 5 mins.
7. Slowly pour in 2 qt of the turkey stock, mixing well. Bring the pot to a boil, reduce the heat and simmer for 30 mins.
8. Add the reserved turkey meat and sliced cooked sausage and bring back to a boil. Reduce to a simmer for 15 mins. Adjust the seasoning, skin off any excess fat and add a little more stock if the gumbo is too thick.

PRESENTATION

Serve in large bowls over thick rice.
Note: this recipe is recommended for the weekend after Thanksgiving.