Herb Saint

Let's start with dessert, because often that is the best part of the meal. Beep and I had one of the most memorable meals ever at Herb Saint in New Orleans! Every part of this meal was amazing. Check out their web page, the pictures, not surprisingly show off the food slightly better than mine. It will make your mouth water. They have a delightfully, fair priced offering of small plates as well as larger main dishes to sample and share.


I don't remember the fancy name they gave this, and unfortunately it is no longer on the seasonal menu, but it was basically the lightest, yummiest version of a panna cotta. Pray for the quick return of this decadent treat.


Banana Brown Butter Tart with Fleur de Sel Caramel


Fried Brussel Sprouts, perfectly seasoned and crispy, like a potato chip, you can't stop at just one, it was the vegetable of the day, so you might not be as lucky as we were. Worth a repeat visit if they are not offered.


Duck Leg Confit with Dirty Rice and Citrus Gastrique.


Louisana Shrimp and Grits with Tasso ham and okra.


Pork Belly with sticky rice cake, greens and cucumber salad.


Two small plates: Pasta Carbonara topped with a panko crusted poached duck egg and Crab salad with beets and grapefruit.

Gumbo of the day.

Blueberry Crumble Tart

Blueberries are one of Beep's favorites and instead of making muffins or a blueberry sauce, I decided to try something different. It was our 21st anniversary and I had bought berries a week ago and they needed desperately to be used. I found a great recipe for blueberry bars on the web but didn't have enough berries for the recipe and decided to wing it! A couple of ingredient substitutions and a variation in the baking dish, and Dr. Frankenstein has a new creature. This is the result, not a tart, not a pie, but the perfect combination of filling and crust from a bar recipe. Served warm with vanilla ice cream it is the perfect combination of tart berries and buttery crust! You will love it, I promise.

Preheat oven to 375 degrees and grease a 3 inch deep tart pan with Pam.

INGREDIENTS:
1/2 C Sugar plus an additional 1/4 C
1/2 tsp. Baking Powder
1 1/2 C Flour
1/4 tsp. Cinnamon, over flowing
4 oz. Butter chilled and cubed
1/2 Egg beaten, 3/4 oz if you have a scale
1/4 tsp. Almond extract
2 C Blueberries, fresh
2 tsp. Corn Starch
1/2 tsp. Lemon juice


PREPARATION:
First mix the ingredients for the crust. In a medium bowl, stir together, 1/2 cup sugar, flour, baking powder and cinnamon. Add cubed butter and egg, mix in with forks or pastry cutter. I also like to use my fingers until well combined. You should have 2 1/2 cups of dough. Press approximately 1 1/2 cups of the dough into the bottom of the tart pan an partially up the sides. In a separate bowl, combine the 1/4 C sugar, extract, cornstarch, lemon juice and berries and sprinkle evenly over the tart shell. Top with remaining crumble and bake in a 375 degree oven for approximately 45 minutes. I placed the tart pan on a baking sheet and baked on the lower rack of my oven for 30 minutes rotating half way through, then moved to the top rack for the remaining 10-15 minutes until the crumble was golden brown. (I couldn't help taking a peek every now and then, it is done once the berries are bubbling and the crust is golden brown.) Allow to cool, loosen edges with a knife or an off-set spatula and remove from tart pan. Cut a slice, warm in the microwave and serve warm with vanilla ice cream. YUM!!! It is like the perfect slice of blueberry pie, not too much filling and the perfect amount of buttery crust.

Sangria

Summer time means Sangria and lazy days lounging by the pool! It doesn't get any better than this, just mix, chill and enjoy.

INGREDIENTS:
1 750ml bottle of red wine, good table wine will do
8 oz. Orange juice
1/4 C Grand Marnier
1/8 C Chambord
2 T. Sugar
1 Handful fresh Cherries, halved and pitted
1 Handful Grapes, seedless and halved
1 Apple cored and sliced into wedges
2-3 Oranges or Clementines sliced, I prefer Clementines, cute, no seeds.
Large pinch of Cinnamon
Chilled Sparkling Water

PREPARATION:
Mix wine, liquors, sugar, cinnamon and fruit: Chill at least 6 hours. When ready to serve, pour Sangria into glasses with one third sparkling water. Garnish with fruit and serve.