International food blog: Brennan's - New Orleans

Monday, February 4, 2013

Brennan's - New Orleans - circa 1910-1968 and 2013

Dined at Brennan's on numerous occasions in the summer of 1968. Didn't keep a food journal back then but remember some of the foods first husband and I had and liked.

I also purchased the 1961,1964 edition of Brennan's New Orleans Cookbook which has the history of the restaurant up until 1964 in the forward to the book.

BOTTOM OF PAGE BELOW ALL PHOTOS IS A LINK TO BRENNAN'S WEBSITE with recipes, and more!!

FOR A PEEK INTO A FEW OF THE PAGES OF THIS BOOK GO TO AMAZON PAGE LINK:

http://www.amazon.com/dp/0882893823

Brennan family crest below

I paid $7.95 for the book (sticker on cover) and it is offered on

Etsy today for $7.00
Ebay today for $12.95
Amazon today from $2.25 to $16.79
Biblio today for $9.00

Obviously it is not a collector's item and there aren't many illustrations or photos of food, but it is worth talking about it, the history of a persistent family and best of all the recipes.

My first husband and I were on a business trip (for his business) in New Orleans. We ate out; I roamed downtown Bourbon Street, etc. during the day and lunched in New Orleans, but I am here to talk about Brennan's. But before I do here are some old photos of New Orleans.

Three photos below are from the cookbook

redone
before redo
original courtyard in garden area

Foods we had in in 1968 in the restaurant:

MILK PUNCH

1-1/4 ounces bourbon or brandy

3 ounces breakfast cream or milk

1 teaspoon superfine powdered sugar

1 dash sugar

Shake thoroughly and strain into 8 ounce highball glass and top with nutmeg.

Thumbs up!!

WIKI ON Milk punch

http://en.wikipedia.org/wiki/Milk_punch

ABOUT.COM on Milk punch

http://localfoods.about.com/od/drinks/r/New-Orleans-Milk-Punch.htm

EGGS

(these 3 following recipes can easily be found on line at the major food sites)

Eggs Benedict (Holland rusks, ham, soft poached eggs, Hollandaise)

Eggs Hussarde (rusks, ham, marchand de vin sauce, grilled tomato,eggs, Hollandaise)

Eggs Sardou (artichoke bottoms, creamed spinach, poached eggs, Hollandaise)

OYSTERS

(these 3 following recipes can easily be found on line at the major food sites)

Oysters Bienville (main ingredients: green onions, wine, shrimp, mushrooms, oysters, truffles, etc)

Oysters Rockefeller ( main ingredients: shallots, spinach, garlic, salt anchovies,absinthe, oysters, etc)

Oysters Casino (chili sauce, catsup, horseradish, oysters, bacon, etc)

Dessert

Bananas Foster

2 TBSN brown sugar

1 TBSN butter

1 ripe banana, peeled and sliced lengthwise

Dash cinnamon

1/2 oz banana liqueur

1 oz white rum

1 large scoop vanilla ice cream

Melt brown sugar & butter in flat chafing dish. Add banana and saute til tender. Sprinkle with cinnamon. Pour in banana liqueur & rum over all & flame. CAUTION: BE CAREFUL!! Baste with warm liquid until flame burns out. Serve immediately over ice cream. 1 serving.

We liked this so much we made it at home!!