SHOW & RECIPE FOR OCT. 13

Delicious Mischief is broadcasting this week from New Orleans…

GALATOIRE’S IN A NEW AGE
In all of tradition-heavy New Orleans, there is perhaps no other restaurant so tradition-heavy, from its recipes to its service style to its table-visiting clientele, as Galatoire’s in the French Quarter. But in the two-plus years since Hurricane Katrina, even an institution like Galatoire’s has been forced to reinvent itself.

MEMORIES OF GRAND ISLE
For many who grew up in New Orleans, especially in those simpler times between the end of World War II and the Kennedy assassination, there are few memories as warm as those of summers at Grand Isle. Restaurateur Joel Dondis has made that the name of his newest eatery, and he has adapted and adopted the recipes to make the nostalgia stick.

TROPICAL LATITUDES
Chef Dominique Macquet grew up in the tropics – the isle of Mauritius in the Indian Ocean. So a few years back, when he felt the need for fresh inspiration at his French Quarter restaurant called Dominique’s, he found it in memories of blue water and white sand. His new cookbook “Dominique’s Tropical Latitudes” is all about looking back in order to move forward.

This Week’s Delicious Mischief Recipe…
DOMINIQUE’S LEMONGRASS PANNA COTTA
WITH PASSION FRUIT PUREE

1 quart heavy cream
1 ½ cups whole milk
½ cup granulated sugar
1 vanilla bean
2-3 stalks lemongrass
4-5 sheets unflavored gelatin
½ cup prepared passion fruit puree

Lemon Filling:
1 ¾ cups granulated sugar
¾ cup freshly squeezed lemon juice
1 ¾ sticks unsalted butter
8 egg yolks, beaten
1/3 cup cornstarch

Bring the cream and milk to a boil with the sugar, vanilla bean and lemongrass, then remove from heat and let flavors infuse for 1 hour. Bring back to a boil. Soften the relatin in 2 cups cool water and stir into the hot mixture until completely dissolved. Strain into a container with a pouring spout, and then pour into martini glasses. Refrigerate until set, 4-5 hours.

Meanwhile, make the Lemon Filling by heating ½ the sugar with all the lemon juice and butter until the butter melts. In a bowl, lightly beat the egg yolks with the cornstarch and remaining sugar. Add this to the mixture over heat, stirring continually until thickened. Transfer to a bowl and chill in the refrigerator. Use to fill cleaned egg shells and serve alongside the panna cotta. Top the panna cotta with passion fruit puree. Serves 6.