Richard Lipton

Thankful

I am truly amazed and thankful about the way things have gotten back to normal after Hurricane Rita. I am also truly thankful for the way the public officials and news media kept us all informed about when it was safe to return. I will never forget the forum on the KPLC website of people communicating back and forth about family members, homes, and businesses. While there is still work to be done, there are still people willing and able to do it.

One of the messages on the forum which I remember quite clearly said, "Are there any restaurants or bars open, as I am tired of cooking and I want someone to wait on me." After everything we have been through, I was thinking, "Yeah, me too!" Lots of eating places were damaged, ripped up, blown out or blown away, and yet two weeks after we were able to return, most places were up and running again. My front yard had part of the Pizza Hut marquee in it. The new Sonic on Ryan Street, under construction, didn't even look touched. Pujo Street Cafe is having its second annual Thanksgiving turkey dinner. I remember the restaurant getting lots of compliments on their dinner last year.

We may be tired of cooking after all this time, but the one thing that might "define" Thanksgiving this year is the fact that, no matter where we eat, we do so in "our town" with "our friends and family". Look around Lake Charles, Sulpher, Westlake, Vinton. We're still here, still standing, and still surviving, despite ol’ Category 5 hurricane, right?

Be extra thankful this year. Be extra grateful this year. Be extra forgiving and gracious this season, because we have handled the worst natural phenomenon imaginable here in Southwest Louisiana and came out of it and are ready to move on. I worked for a cafeteria company in Texas and any food leftover on Thanksgiving I would take to a homeless shelter. In Boston, I lived at the YMCA for awhile and helped cook whenever I was given the opportunity. There are still those out there in need of assistance, and we know some of what they have been through. Let's not forget them or each other this holiday season. Keep your eyes and ears open when out shopping for the holiday turkey as there may be those unable to cook this year.

I guarantee there are those still out of work at this point due to heavy damages of winds and water six weeks ago. They might still be getting paid, but that will only last for so long. We all know the costs of rebuilding might far outweigh those "severance checks".

My point for this season is this: Be thankful we have homes to come back to and be grateful to those who tried to provide safety and security for our homes while we were away. And, last but not least, help those who may not have been as fortunate as we have been.

Raise your glass of wine this holiday season and just be thankful.
Bon Appetit and Bon Chance.

Avocado Filled with Black Drum*

Serves 6

4 each avocados
2 Cups (4 dl) freshwater drum, cooked, in chunks*
1 Cup (2 dl) mayonnaise
1/2 Cup (1 dl) green onion, chopped
1 Cup (2 dl) celery, chopped
1/4 Cup (½ dl) parsley, chopped
1 Tbsp dill pickle, chopped
1 Tbsp brandy
1 tsp salt
1-1/2 tsps black pepper
1 tsp red pepper flakes
1 tsp Worcestershire sauce
1/4 Cup (½ dl) parsley, chopped

1. Peel avocados, cut them in half, and place on plates lined with lettuce leaves of choice. Combine the rest of the ingredients except for drum and parsley. Mix well.

2. Gently toss the black drum so as not to break up chunks. Lift and arrange on top of avocados. Sprinkle with parsley and serve immediately.

*Freshwater drum is also known as silver bass or gray bass.

Cold Cucumber Soup

Serves 5

1 Tbsp butter
2 each cucumber, peeled and sliced
1 each cucumber, peeled and seeded, diced
1 Tbsp dill, chopped
1 each leek, sliced, white part only
1 each bay leaf
1 Tbsp all-purpose flour
3 Cups (6 dl) chicken stock
1 tsp salt
white pepper, to taste
1 Cup (2 dl) light cream
1/2 each lemon, juiced
1 Tbsp honey, optional

1. Heat butter in a large heavy bottomed saucepan and sauté the sliced cucumbers gently over low heat, 3-4 minutes. Add dill, leek, and bay leaf and cook over low heat for 20 minutes until cucumbers are tender. Stir in flour until flour is absorbed. Add stock and salt and simmer gently 30 minutes longer.

2. Let mixture cool 30 minutes and then puree in blender, in batches. Return to pan or place in refrigerated container with tight cover, seasoning to taste with white pepper. Chill at least 1 hour. Stir in cream, lemon juice, and honey, if desired. Stir in reserved diced cucumber and serve chilled.

Dirty Rice II

Serves 6

2 Tbsp oil
2 Tbsp flour
1 Cup (2 dl) onion, chopped
1 Cup (2 dl) celery, chopped
1/2 Cup (1 dl) green pepper, chopped
2 cloves garlic, minced
1/2 lb beef, ground
1/2 lb pork, ground
1/2 lb chicken giblets, chopped
2 tsp salt
3/4 tsp black pepper
3/4 tsp red pepper
1 Cup (2 dl) chicken broth
3 Cups (6 dl) cooked rice
1 Cup (2 dl) green onion, sliced

1. Heat oil in Dutch oven. Add flour and cook until flour is deep red-brown. Stir constantly to prevent burning. Add onions, celery, peppers, and garlic and cook until tender. Stir in beef, pork, giblets, salt, black, and red pepper. Cook until meat is browned. Blend in broth.

2. Cover and simmer 25 minutes. Stir in rice and green onions and cook 5 minutes longer. Serve immediately.

Broccoli Pancakes

Serves 12

2 bunches broccoli
1 lb onion, minced
5 cloves garlic, crushed
8 each eggs, beaten
1 tsp coarse salt
1/2 tsp pepper
1 Tbsp parsley, minced
2-1/2 Cups (5 dl) flour
1 Tbsp baking powder
32 oz vegetable oil
cheese sauce, packet

1. Trim broccoli, discarding tough stems. Cut off florets; cut tender stems into 1/2-inch (1-½ cm) pieces. Steam or boil broccoli until tender, 10 minutes. Shock in cold water. Drain well. In a large bowl, combine broccoli, onions, garlic, and eggs. Add seasonings, mixing well.

2. Combine flour and baking powder. Add to broccoli mixture. Mix well. Batter should be thick, not runny. Heat oil until hot but not smoking. With small scoop, dip mixture in hot oil, fry until crisp and golden in batches, 5-10 minutes. Drain and serve with cheese sauce of choice, serve immediately.

Chocolate Chip Cheesecake

Serves 9

1-1/2 Cups (3 dl) Oreos, crushed*
3 Tbsp butter
24 oz (3, 240 g packets) cream cheese, softened
14 oz (ca. 397 g) condensed milk, sweetened
3 each eggs
2 tsps vanilla
1 Cup (2 dl) chocolate chips

Preheat oven to 300° F (150° C).

1. Combine cookie crumbs and butter; press firmly on bottom of a 9-inch (22.5 cm) springform pan. In a large mixer, beat cheese until fluffy. Gradually beat in condensed milk until smooth. Add eggs and vanilla and beat well. In a small bowl, toss half the chocolate chips with flour to coat and mix into cheese batter. Pour into prepared pan.

2. Sprinkle remaining chips on top evenly. Bake 1 hour or until cake springs back lightly when touched. Cool to room temperature. Cover and chill overnight. Garnish as desired and serve cold.

*Oreo’s are cream-filled chocolate cookies

Too Much Time
Richard M. Lipton

Got a good glimpse of what retirement must be like over the last few weeks and I must say, I am nowhere nearly ready for it. Being a Chef requires a fair amount of energy and mental discipline that can, if not used, literally drive a wife insane. There is a limit to what I can do when feeding a family of 4 plus me, my wife, and anyone else who comes over for dinner.

Sitting still was never easy for me as a kid, much less now. I move from room to room looking for something to read, pick up, type, wash, etc. and then I try to find something else. In the past 4 weeks I have cleaned my closet, given countless clothes to The Goodwill (things I forgot I had), found every key and sock I ever lost. The dogs do not know what to do with the good fortune they have found since I have had countless hours of playing ball and wrestling with them in the back yard.

Yes, I exaggerate a bit, but, hopefully the point is understood. I have just spent the last 72 hours collating and organizing every recipe I have collected over the last 20+ years. With any luck, I will submit the "book" to several publishers by the first of the year, make my million, do book tours, and truly retire by the end of next year (Hey, I can dream, right?).

In the meantime, I am having fun creating a few new foods, hopefully to be enjoyed by all (a first glimpse into the book, if you will). Take care, keep busy, and Bon Appetit

Cream of Garlic Soup

Serves 6

3 oz (90 g) garlic, peeled

1 Cup (2 dl) white wine

3 Tbsp olive oil

2-1/2 Cups (5 dl) milk

2-1/2 Cups (5 dl) chicken broth

1 Cup (2 dl) heavy cream

1/2 Cup (1 dl) potato, peeled, diced

Blend garlic in processor/mortar and pestle to paste, stopping occasionally to scrape sides. Heat oil in heavy saucepan over medium heat, add garlic and cook until it begins to color, stirring often, about 10-12 minutes. Add stock and wine and boil. Reduce heat, simmer 30 minutes, then add milk, cream, and potato. Simmer 30 minutes longer.

Puree soup in blender in batches, return to saucepan, and simmer 5-10 minutes more, stirring often. Season with salt and pepper to taste.

Sweet Corn Chowder

Serves 6

5 ears sweet corn

1 bay leaf

3 slices bacon, chopped

2 Tbsp arrowroot

1/2 onion, diced

2 Tbsp water

1 quart (1 liter) chicken stock

2 Cups (4 dl) heavy cream

1-1/2 tsp thyme, minced

1 cup (2 dl) cooked long grain rice

Remove corn from cob; set both aside. Sauté bacon in heavy saucepan over medium-high heat until well rendered. Add onion and sauté 3 minutes. Add cobs, chicken stock, thyme, and bay leaf. Cover and simmer 20 minutes. Remove cobs and discard. Dissolve arrowroot in water. Mix into the soup.

Add corn, cream, and rice; bring to a boil, stirring constantly. Reduce heat and simmer

5 minutes. Season to taste with salt and pepper.

Shrimp Bisque

Serves 2

10 raw shrimp, unpeeled

2 cloves garlic, crushed

1/2 Cup (1 dl) clam juice

1/4 Cup (½ dl) cognac

1/4 Cup (½ dl) butter

1-3/4 Cup (2-½ dl) heavy cream

1 Cup (2 dl) parsley, chopped

10 pink peppercorns

2 large carrots, chopped

8 leaves tarragon

2 stalks celery, chopped

Pinch cayenne pepper

2 large shallots, chopped

12 snow peas, julienne

Peel and devein shrimp, reserving the shells. Halve the shrimp Length-wise; cover and refrigerate. Chop shells finely with stock in food processor. Melt butter in heavy saucepan over medium heat. Add parsley, carrots, celery, shallots, and garlic and sauté 8 minutes. Add shell mixture and cook 3 minutes longer. Add cognac and stir 1 minute. Add cream, peppercorns, and tarragon and bring to a boil. Reduce to a simmer until soup is reduced to sauce consistency (coats the back of a spoon slightly), 10 minutes. Season to taste with pepper and cayenne. Strain through fine sieve into a bowl, while pressing on the solids to extract as much liquid as possible.

Preheat oven to 275° F (150° C). Butter 2 ovenproof soup bowls. Divide shrimp and half of snow peas between the bowls. Simmer soup and pour into bowls. Bake until shrimp are opaque 3 minutes. Scatter remaining snow peas over the top and serve immediately.