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Recipes From SAVEUR's April Issue

April 23, 2013

Our April 2013 issue revisits classics like cordon bleu and egg foo yung, explores the myriad possibilities of rhubarb, includes house recipes from iconic restaurants in New Orleans, and features authentic dishes from the Republic of Georgia.

Zurich Cordon Bleu — Zurich's taverns serve up generous portions of cordon bleu, golden-fried veal or pork cutlets stuffed with savory ham and gooey Emmentaler or Gruyere cheese.Todd Coleman

Rhubarb Mousse — This sweet-tart creamy dessert can be eaten chilled or frozen in ramekins. Get the recipe for Rhubarb Mousse »Todd Coleman

Spice Braised Rhubarb — Orange juice, honey, and spices reduce into an intense syrup while tenderizing the rhubarb in this fruit compote. Get the recipe for Spiced Braised Rhubarb »Todd Coleman

Rhubarb Granita — Strawberries give color and sweetness to a simple and refreshing rhubarb granita. Get the recipe for Rhubarb Granita »Todd Coleman

Rhubarb Tarte Tatin — In the style of a tarte Tatin, rhubarb is caramelized until soft before being topped with batter and baked. Get the recipe for Rhubarb Tarte Tatin »Todd Coleman

Egg Foo Yung — This lacy golden omelette with a filling of ground pork, shrimp, bean sprouts, and scallions was originally created as a special occasion dish. See the recipe for Egg Foo Yung »Todd Coleman

Brennan's Turtle Soup — A touch of sherry heightens the flavor of a rich, silky turtle soup thick with tomatoes—a throwback dish in most other places, but not in New Orleans.Todd Coleman

Brigtsen's Oysters Bienville — Chef Frank Brigtsen's version of this classic New Orleans oyster dish includes bacon, ham, and sherry for fuller flavor.Todd Coleman

Brigtsen's Pan-Fried Drum Fish with Shrimp Diane Sauce — Local drum fish are served in a butter-enriched sauce at Brigtsen's in New Orleans. Red snapper works just as well. See the recipe for Brigtsen's Pan-Fried Drum Fish with Shrimp Diane Sauce »Todd Coleman

Cajun Seafood Boil — This spicy boil is inspired by one served at Charlie's Seafood in Harahan, Louisiana.Todd Coleman

Casamento's Charbroiled Oysters — These Parmesan-topped oysters can also be grilled. See the recipe for Casamento's Charbroiled Oysters »Todd Coleman

Commander's Palace Shrimp & Tasso Henican — Red pepper jelly and pickled okra and onions add piquancy to this dish.Todd Coleman

Crawfish Etouffée — Crawfish tails are cooked with tomatoes, paprika, and cream to make a luscious stew.Todd Coleman

Mr. B's Barbecued Shrimp — Jumbo peel-and-eat shrimp are bathed in a tangy, spicy butter in this classic dish.Todd Coleman

Mr. B's Gumbo Ya-Ya — This dark-roux gumbo originates in Cajun country.Todd Coleman

Oysters Rockefeller — This ubiquitous New Orleans dish was invented at Antoine's in 1889. See the recipe for Oysters Rockefeller »Todd Coleman

Tommy's Pompano en Papillote — Pompano filets enrobed in a seafood sauce are baked in parchment-paper packets at Tommy's Cuisine.Todd Coleman

Upperline's Oysters St. Claude — Fried oysters are paired with a garlicky sauce in a toothsome appetizer served at Upperline, a restaurant in New Orleans' Uptown neighborhood.Todd Coleman

Brennan's Bananas Foster — Banana liqueur heightens the flavor of the bananas in this flambeed dessert from the New Orleans restaurant Brennan's.Todd Coleman

Brennan's Eggs Hussarde — This take on eggs Benedict incorporates a rich red wine sauce.Todd Coleman

Brigtsen's Scallops with Sweet Potato Puree and Onion Marmalade — Sweet potato puree and onion marmalade enhance the natural sweetness of scallops in this dish.Todd Coleman

Brigtsen's Jalapeño Shrimp Coleslaw — Creamy seafood coleslaw is the perfect accompaniment to Creole-spiced seafood.Todd Coleman

Brigtsen's Oysters LeRuth — Sweet crabmeat and shrimp enrich the stuffing of these broiled oysters.Todd Coleman

Brigtsen's Jalapeño Shrimp Cornbread — Baked and served in individual ramekins, this spicy seafood cornbread has a spoonably soft, luscious texture.Todd Coleman

Brennan's Brandy Milk Punch — This creamy cocktail is a New Orleans brunch mainstay. It features an aromatic cognac named for the French emperor Napoleon Bonaparte that's aged at least five years.Todd Coleman

Sazerac — The Sazerac—a combination of rye, absinthe, sugar, and Peychaud's bitters—is the official cocktail of New Orleans.Todd Coleman

Hotel Monteleone's Vieux Carre — This classic New Orleans cocktail, made with rye, cognac, vermouth, and Benedictine, was invented at Hotel Monteleone.Todd Coleman

Arnaud's French 75 — This elegant libation is served at the historic bar attached to Arnaud's restaurant, which dates to the late 1800s.Todd Coleman

Arnaud's Café Brûlot Diabolique — Our simplified version of the flaming coffee cocktail served at Arnaud's in New Orleans uses strong black coffee spiced with whole cloves.Todd Coleman

Cheese and Egg Bread (Acharuli Khachapuri) — Filled with melted cheese and topped with a runny egg, this flatbread is best eaten hot--tear off the crust and dunk it in the well of cheese and egg.Landon Nordeman

Stewed Red Beans and Walnuts — A creamy puree of toasted walnuts adds richness and depth to this hearty kidney bean stew. See the recipe for Amolesili Lobio »Landon Nordeman

Fried Eggplant with Walnut Sauce (Badridzhani Nigvsit) — Tender fried eggplant sandwiches pesto-like walnut sauce in this appetizer recipe.Landon Nordeman

Chicken with Walnut Sauce (Katmis Satsivi) — A thick, aromatic walnut sauce adds luscious body and earthy flavor to this spiced chicken dish.Landon Nordeman

Veal and Sour Plum Stew — Though versions of this robust meat stew are eaten throughout Georgia, the salt-cured plums, hot chiles, and fragrant fresh herbs are typical of the bold, contrasting flavors of the Kakheti region.Landon Nordeman

Cheese and Mint Stuffed Dumplings (Khinkali Qvelit) — These Georgian dumplings are traditionally made with a spiced meat filling; this cheese and herb version, once meant for religious fasting days, is now enjoyed year-round.Landon Nordeman

Spinach and Walnut Salad (Pkhali) — Almost any vegetable can be substituted for spinach in this vegetarian appetizer sprinkled with pomegranate seeds. In Georgia, roasted beet and green bean versions are common.Landon Nordeman

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