Mirliton Stuffed with Shrimp (page 18)

I was so excited to see fresh mirliton at the Farmer's Market a few weeks ago. Unfortunately, I they ran out before I could get any for this recipe. Luckily, it was the weekend of the Mirliton Festival, so I was able to get some there and enjoy a lively show by Morning 40 Federation. I saw them in Hattiesburg a few years ago. I don't remember enjoying the Hattiesburg show. It was in a tiny bar and was too loud. This show was great! What a fun band!

This dish was one of my favorites as a child. My granny made it with shrimp and crabmeat. It was often served as a side dish. I've heard of other versions with beef and seafood.

I didn't have any fresh parsley or shallots. I just used dried parsley. I also used some stale sourdough bread that I had around. I served it with creamed spinach (also pictured). The resultant dish got rave reviews from my husband and my sister!

Stuffing:

6 medium sized mirliton

3 Tbsp. butter

2/3 cup finely chopped onion

2 cups medium shrimp, peeled & deveined

1/4 cup shallots

1/4 cup chopped parsley

1/4 tsp. black pepper

1 tsp. salt

3 slices bread, soaked in water & squeezed

Topping:

3 Tbsp. melted butter

1/4 cup plain or Italian bread crumbs

Cut mirlitons in half lengthwise. Place in pot of boiling water. Cover and boil for 25 to 30 minutes or until tender. Remove seeds. Scoop out. Reserve pulp & shells. Saute onions in butter for 5 minutes. Add shrimp. Continue cooking for approximately 8 minutes. Add mirliton pulp, bread, shallots, parsley, salt & pepper. Mix well. Cook for 10 minutes stirring constantly. Pile into shells. Top with buttered bread crumbs. Bake 20 minutes at 350 degrees Fahrenheit.

Serves 6 to 8.

Memere's Morning Crepes (page 25)

I can finally get started with Mam Papaul's Country Creole Basket. As I've already said, the cookbook was written & published by my mom. I realized that I have to have written permission to reproduce any of her recipes. I had told her of my intention to blog about it but I don't think that she realized her recipes would be all over the internet. Anyway, I reached a deal to link to her site in exchange for reproducing the recipes. If you are interested in buying the cookbook, it is only $6.50 and can be purchased via Mam Papaul's website . It was really no big deal but I wanted to make sure that I cover myself since she has 3 lawyers in the family to give her advice.

We'll start with my favorite, Memere's Morning Crepes. I have made these several times since we moved to New Orleans. Our neighbor said that he had not eaten crepes like these since he was a kid.

Recipe:

2 eggs
2 cups milk
2 Tbsp melted butter
1/2 tsp. salt
1-1/2 cups sifted all-purpose flour
2 Tbsp. sugar
1 tsp. baking powder
oil for skillet

Sift flour, sugar, baking powder and salt together. Beat together eggs, milk and butter in the blender. Add flour mixture and blend well. Oil & heat skillet.

Here my technique is different from mom's. Recently, my sister gave me a crepe maker (see picture) and it is really efficient and helps to spread the batter thinly over the surface. So, I pour the batter in the dish for the crepe maker, dip the crepe-making apparatus in the batter and wait. After about 10-15 seconds, you can use a spatula to pull the crepes edges away from the sides. The timing depends on how you like them. Eat them with butter, syrup, lemon curd, jam or cane syrup (like mom's way).