New Appetizer Chapter...................

16 years ago

I'm updating Thibeault's Table chapter by chapter.

I finished the Appetizer Chapter last night. If you would like a copy of it please email me. This one isn't as big as Desserts. There is only about 85 recipes and 40 pictures.

Ann

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Comments (45)

readinglady
16 years ago
Ann, I would love a copy of the appetizer chapter. I don't know how you find the time to do all this, but I'm certainly grateful.

Emailing momentarily,
Carol
Lars
16 years ago
I received the link!! Actually, I've made quite a few of the recipes in it, including tuna patÃ©, Caesar salad, black olive tapenade (one of my favorites), curried cauliflower soup, spanakopita, Spanish tortilla, and others. I want to make the stuffed endive with crab next.

Thanks so much!

Lars
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I find these appetizers on alot of Louid=siana menues. CRAWFISH BOULETTES Boulettes ("little balls") are little breaded and fried balls of meat or seafood dressing, and make a scrumptious snack, appetizer or side dish. They may also be heated in brown roux-based or tomato gravy and served with rice. 1 pound crawfish tails, preferably with fat 1 onion, finely chopped 4 cloves garlic, minced 1/4 cup parsley, finely chopped 6 green onions, chopped 1 cup bread crumbs 1-2 tablespoons Creole seasoning, or to taste 4 eggs, beaten separately (two and two) 1 tablespoon Worcestershire sauce 1/4-1/2 teaspoon hot sauce, to taste Salt and freshly ground black pepper, to taste Flour, cracker meal or corn meal for breading Grind the crawfish tails together with the next four ingredients. Add the bread crumbs, Creole seasoning, two of the beaten eggs, Worcestershire, hot sauce, salt and pepper. Shape into boulettes, dip into remaining beaten egg, roll in breading medium and fry in oil until golden brown. Gougere Ingredients At a glance Appetizers Bread & Cheese Makes About 20 Puffs1/2 stick unsalted butter 1/2 tsp. kosher salt Pinch Cayenne Pepper Pinch paprika 1/2 cup all-purpose flour 2 large eggs 1 ounce Gruyere cheese. finely grated Methods/steps Preheat oven to 375F. 1. Line a baking sheet with parchment paper. 2. Bring 1/2 cup water, butter, salt, cayenne and paprika to a boil in a large, heavy saucepan over medium-high heat. Remove from the heat and stir in the flour all at once with a wooden spoon. 3. Return to the heat and cook for 1 to 2 minutes, stirring constantly. Remove from the heat and transfer to a metal bowl. Beat with a whick for about a minute. Add the eggs, one at a time, beating each until fully incorporated. Add half of the GruyÃ¨re and stir to combine. 4. Transfer the dough to a pastry bag fitted with a 1/2-inch tip and pipe into one-inch mounds an inch apart on the prepared baking sheet. Sprinkle with the GruyÃ¨re. Bake for about 25 minutes until golden brown. Serve warm. Makes about 20 puffs. Here are some Cajun appetizer recipes I found on the web. I hope they help. Cajun Spiced Pecans Ingredients: 2 tb Unsalted butter 3 c Pecan halves 1/2 c Light brown sugar 1 t Paprika 2 ts Powdered Chile 1 tb Ground cumin 1/4 c Cider vinegar Salt Preheat oven to 375 F. Melt butter over medium heat in a large skillet. Add the pecans and saute until lightly browned, about 3 minutes. Add the brown sugar and cook until caramelized. Stir in the paprika, chile powder and cumin. Add the vinegar and cook until all the liquid has evaporated. Season with salt. Spread the pecans on a cookie sheet and bake in an oven until crisp, about 3 to 5 minutes. Remoulade with Vegetable Crudites (Creole Appetizers) Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 c Creole or brown mustard 1/2 c Salad oil 1/4 c Catsup 1/4 c Cider vinegar 1/4 ts Tabasco sauce 2 tb Finely chopped celery 2 tb Finely chopped onion 2 tb Finely chopped green pepper Cherry tomatoes Mushroom slices Cucumber slices Celery slices Carrot slices Combine mustard, oil, catsup, vinegar, Tabasco and chopped vegetables; cover and chill. Serve dip with whole and sliced vegetables. Have fun!
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BIG thanks Ann, I've received the file and have briefly reviewed it. Everything so far looks out-of-this-world!!!
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Diane, our 'op', needs to make this Thursday for Sunday, or Sat for Sunday. A dip i would make Saturday...something baked i would make Thursday and freeze...bake 75% of its cooking time. Take frozen and pop in the host oven for 20 min on a lower rack on a jellyroll 1/2 sheet pan. (i have a couple steel/iron cookie sheets that bake hot). Horrid for cookies. Any sheet pan on the lower part of an oven will take care of any soggy moisture...and any toppings on puff pastry or philo should be pre-baked before topping...like cherry toms, eggplant, etc. Get the moisture out by half at least. Asparagus will hold up fine. Caramelized onions i saute up a bit dry...i have good luck sautéing mushrooms low and slow with onions if i'm making them for a tart. Or a low roast if i'm roasting garlic and other ingredients like red pepper and root veggies. A dinner for 6 among friends is fun to try something new. A fail is no biggie but easy and less stress if making for a veggie crowd. I find they love something new. (i took in my garden carrots to work in bouquet form and took them to various departments..."OMG...i had no idea a carrot could be so good!"...lol) For 6 i might make my spring rolls...shop and prep Thursday...assemble all the do-aheads Sat....the sauces...roll them up the hour before heading out the door Sunday...but i've made them a thousand times and 10-12 spring rolls is easy for me. I've made them for 75. (first time can be tricky).
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magothyrivergirl
16 years ago
Is Thibeault Table available for purchase? Since it is against Forum rules for Ann to promote, maybe someone else can tell me how to get her cookbook.
Thank you.
disneyginger
16 years ago
I would like the desserts and the appetizers. Send them to MenoChat at Yahoo.

Thanks.

I think you know the address from that, I was told not to put in in real context.
Carol Schmertzler Siegel
16 years ago
someone else can tell me how to get her cookbook

magothyrivergirl, Ann's email is on her member page, email her, she'll send you the link for her cookbook.

Thanks again, Ann! This one looks great :)
happygram
16 years ago
I'd love love love love to have your dessert chapter. Thanks so much.
Happygram (Mary)
Terrapots
16 years ago
Awesome recipes and pics. I'm emailing tonight.
pkramer60
16 years ago
Yes please!
trudy_gw
16 years ago
I would love to have the link.

Thanks so much........blessings to you :)

Trudy
trixietx
16 years ago
Ann, I didn't get the new desserts chapter and would love to have it as well as the appetizers. I'm sorry to be a stragler. I think you have my email and you are so kind to do this. We were in Vancouver last September and I thought of you. We went on the Alaska cruise and it was wonderful, stayed the night before the cruise in Vancouver and the night after in Seattle. We loved Vancouver and Seattle. There was a couple on the ship from Victoria and we enjoyed visiting with them. I even asked them if they knew you,,,but they didn't.
happytime_ca
16 years ago
Ann, I would love your Appetizer Chapter, Thank you so much for sharing..
claire_de_luna
16 years ago
Oh yes, Please! I'm loving the Desserts section, and have the next one all picked out to make. Thank you so much for sharing!
claire_de_luna
16 years ago
I guess I'm a repeater! Thank You Ann, my ''printer'' copy of the Desserts chapter is just incredible...I just love looking at it.
lsr2002
16 years ago
Yes please, I'd love the update. Thank you so much.

Lee, emailing you now.
Lisa_in_Germany
16 years ago
I sent you an email through GW. I hope you got it.
Lisa
vagardengirl
16 years ago
Please add me to the list, Ann. Thank you so much...you are most gracious to offer this to us all.

I e-mailed you.

VAgardengirl
livvyandbella
16 years ago
I would also love a copy. The dessert book is wonderful.
Thanks,
Barb
homesforsale
16 years ago
I keep telling Ann she could certainly get published!!!!!

Ann have you checked into Lulu.com? I am not quite sure how it works..but you could go peek:)
jessyf
16 years ago
Monique: I checked out lulu.com. WOW! Long ago I printed out Ann's first 'Table' - 350 pages - gave it to a local printer to do on heavier stock, both sides, black and white, three hole punch so I could toss it into a binder. That website is WAY cheaper AND I don't have to drive to the printer!
girlsingardens
16 years ago
Ann,

I would love the Appetizer chapter. I have looked throught the desserts and have spent hours drooling;)

Stacie
sally2_gw
16 years ago
Me too, me too, please! Thanks!

Sally
flamingo1121
16 years ago
Ann ~ I am emailing you shortly. I loved the Dessert Chapter although I will admit I haven't had a chance to make any yet. I am actually eyeing the Blueberry/Cocunut muffins...yummy!
Heidi
User
Original Author
16 years ago
I think I have answered all requests received so far. If I missed anyone please email me again.

Ann
Terri_PacNW
16 years ago
Heidi, do it...just do it...you'll love them!
FLYONAWALL
16 years ago
Thank you SO VERY MUCH, Ann for the cookbook. My mouth is watering just looking at it.
Bree
woodpat
16 years ago
Hi Ann,
I too would love a copy of your appetizer recipes and your dessert recipes if they are still available!

Thanks so much for offering!!

ward.pat@mail.webster.k12.mo.us
dixiedog_2007
16 years ago
Ann I emailed you and requested a copy. Thank you SO MUCH!
dancingqueengw
16 years ago
Ann:
I emailed you through GW. Thanks for offering this and for being such a great cook!
sands99
16 years ago
I will wait patiently until you have updated all the chapters, ok not so patiently...

I burned Ann's book onto a CD, printed the Table of Contents out, punched it and housed it in a plastic report folder with a side pocket for the CD. That way I can peruse Ann's wonderful recipes and when I find one I pop the CD in my kitchen laptop and enjoy!

Ann you are so generous for sharing all your lovely pictures and recipes with us. Thank you. It is a gift I appreciate and utilize to make people I love happy. As intended.
User
Original Author
16 years ago
You're all very welcome.

I was out most of the day but I think I am all caught up now with the requests. Everyone that email me should have received an email with the link. If you haven't received it, please email me again.

Ann
mandogirl
16 years ago
Ann, I just emailed you requesting the link to your cookbook. After reading such great things I'm sure I'd love it. Thank you so much in advance.
- mando
dixiedog_2007
16 years ago
A BIG thank you Ann! I received it and it is perfect timing as we have lots of company coming various weeks throughout the summer and these appetizers will be perfect.
lyndaluu2
16 years ago
Ann please include me...new email address...

Linda
spacific
16 years ago
May I please be added to the list? Thank you!
Ann
Terrapots
16 years ago
Thank you, thank you, Ann. Downloaded my copy today. Another book with enticing recipes. How do you do it?
suzanneh_gw
16 years ago
Your pictures and recipes are wonderful. You've been so generous sharing with us. I would be so grateful if you would send me both the dessert and appetizer updates.
Thank you so much.
Sue
sufond@yahoo.com
User
Original Author
16 years ago
Sue, please email me.

I think I have responded to everyone that has emailed me. Got caught up this morning.

If you emailed me and haven't yet received a response, please email me again.

Ann
sigh
16 years ago
Oh boy...right up my alley. I'll be emailing you.

Nina
caliloo
16 years ago
Thanks Ann! I just downloaded it.

It is gorgeous and a wonderful reference! Your efforts and generosity are greatly appreciated.

Alexa
traceys
16 years ago
Jeez I almost missed this. I would love a copy also Ann.

Thank You
Tracey
bigshoes213
16 years ago
I would love a copy also if you have time. It sounds wonderful
Thanks Christina
bigshoes213@yahoo.com
User
Original Author
16 years ago
Christina, I will be happy to send you the link. Please email me.

If I missed anyone that emailed me it wasn't intentional. Please email me again.

Ann
socal_ann
15 years ago
thank you Ann T; downloaded late last night; what a great thing to do for us!

ann
just_t
15 years ago
I just wanted to say a public thanks to AnnT for being so willing to share her recipes.
Virginia7074
15 years ago
Ann,
I just noticed this now and would love to add Appetizers to my Thibeault collection. You are very kind to do this; thank you so much.

New Appetizer Chapter...................

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