The Kitchen Scholar explores the world of food and cooking beyond the levels of nourishment and sensory pleasure by intersecting with different stories that range from personal narratives to third-party perspectives in different academic fields and by promoting the legacy of culinary traditions and cookbook authors.

EGGS NEW ORLEANS

EGGS NEW ORLEANS

The Kitchen Scholar
Eggs and Dairy

SOURCE: LEAH CHASE. THE DOOKY CHASE COOKBOOK.

Ingredients

1/2 cup/120 grams unsalted butter

2 tablespoons/15 grams all-purpose flour

2 cups/500 mL evaporated milk

1 cup/240 mL water

1/2 teaspoon/3 grams salt

1/2 teaspoon/1 gram cayenne pepper

1 teaspoon/5 mL Worcestershire sauce

3 cups/450 grams white crab meat

6 hard-boiled eggs, sliced in half

1 tablespoon/4 grams finely chopped flat-leaf parsley, preferably picked fresh on the same day for best results

Paprika

Specific Equipment

Medium-sized saucepan

Wire whisk

Glass baking dish

Serves 12

Instructions

1. Preheat oven to 375°F/190°C.

2. Melt the butter in a medium-sized saucepan set over medium heat. Stir in the flour with a wire whisk for 5 minutes, constantly whisking, or until the mixture has turned into a smooth and thick paste.

3. Pour in the evaporated milk and whisk for 2 to 3 minutes or until . Pour in the water and continue whisking for 2 to 3 minutes or until the mixture has thickened. Season with salt, cayenne pepper, and Worcestershire sauce. Stir in the crab meat and cook for 5 minutes or until set and well-blended.

4. Pour crab mixture into a glass baking dish and place the eggs, cut side up, over the crab mixture. Press the eggs gently so their sides sink into the crab mixture. Sprinkle with parsley and paprika.

5. Bake the eggs and the crab mixture for 10 minutes or until bubbling. Remove the baking dish from the oven and serve.

CHIMICHURRI

CHIMICHURRI
SWEET POTATO PONE

SWEET POTATO PONE