I believe there is immense value in supporting homegrown talent. People with extraordinary gifts are the driving force behind an area’s culture, heritage, and future direction. That is why Louisiana Cookin’s annual Chefs to Watch is such special event!
Chefs to Watch is a way to acknowledge the up-and-coming chefs in the Bayou State. And since 2002, we have seen each year’s best representation of Louisiana’s culinary future.
A staple of a selected chef for this event is dedication to heritage combined with the pursuit of innovation and creativity. This year, seven chefs were chosen to be celebrated at the Chefs to Watch exclusive six-course dinner. The dinner gives their friends, family, and supporters a chance to taste their delicious dishes, and it is hosted at the famed Galatoire’s Restaurant in New Orleans.
I don’t know about you, but how fun does it sound to sit down at a beautiful restaurant and be served dishes straight from the kitchens of Louisiana’s best?! I was utterly blown away when I saw the menu, so naturally, I wanted to share it with you! Here’s a look at the night’s menu:
Asopao de Gandules
By Chefs Danny Alas and Justin Rodriguez of Paloma Cafe
Okra Tortillas with Gulf Shrimp, Roasted Corn Relish, and Bacon Jam Cream
By Chef Dustie Latiolais of Cochon Cannery
Blue Crab Crêpes with Cushaw Cream Sauce
By Chef Holly Schreiber of Sainte Terre
Blackened Redfish with Creamy Grits and Barbecue Butter
By Chef Sean Rivera of GastreauxNomica
Slow-Grilled Beef Short Ribs with Herb Wraps and Roasted Chile Paste
By Chef Marcus Jacobs of Marjie’s Grill
Salted Honey Buttermilk Pie
By Chef Christina Balzebre of Levee Baking Co.
Each of these dishes sounds absolutely divine, but I am in a dessert mood today, so I want to share the recipe for the Salted Honey Buttermilk Pie. I’m always dreaming up ways to use a recipe, and how perfect would this pie be on the dessert table? I think it would be a wonderfully unique addition to any autumn spread!
- 1 cup heavy whipping cream
- 4 toasted cardamom pods
- ½ vanilla bean
- 1 cup plus 2 tablespoons all-purpose flour, divided
- ½ cup whole wheat or rye flour, sifted (preferably freshly milled)
- 1½ teaspoons granulated sugar
- 1½ teaspoons salt, divided
- ½ cup frozen unsalted butter, cubed
- 6 to 8 tablespoons ice water
- 1½ teaspoons distilled white vinegar
- 3 large eggs
- ¾ cup local honey
- ½ cup turbinado sugar
- ½ cup whole buttermilk or heavy whipping cream
- 1 teaspoon apple cider vinegar
- ¼ cup unsalted butter, melted
- 1 teaspoon vanilla paste or extract
- Maldon sea salt
- Garnish: fresh edible flowers
- 1. In a large bowl, combine cream, toasted cardamom, and vanilla bean; cover and refrigerate overnight.
- 2. In a large bowl, stir together 1 cup all-purpose flour, whole wheat or rye flour, granulated sugar, and ½ teaspoon salt. Using a fork or pastry blender, cut frozen butter into flour mixture until it resembles pea-size pieces (a few larger chunks are fine).
- 3. In a small bowl, stir together 6 tablespoons ice water and white vinegar. Add water mixture to flour mixture, stirring until a dough forms. (Add remaining water, 1 tablespoon at a time, if necessary, to form dough.) Shape dough into a disk, and wrap in plastic wrap. Refrigerate for at least 2 hours or overnight.
- 4. On a lightly floured surface, roll dough into a 12-inch circle, turning and dusting with flour as needed. Transfer to a 9-inch metal pie pan, pressing into bottom and up sides. Fold edges under, and crimp as desired. Freeze for at least 30 minutes or up to 2 weeks.
- 5. Preheat oven to 375°.
- 6. Top dough with a piece of parchment paper, letting ends extend over edges of pan. Add pie weights.
- 7. Bake until you see a bit of color on crust, 15 to 20 minutes. Carefully remove paper and weights. Bake 10 minutes more. Let cool completely on a wire rack. Reduce oven temperature to 350°.
- 8. In a medium bowl, whisk eggs until frothy. Add honey, turbinado sugar, buttermilk or cream, apple cider vinegar, and remaining 2 tablespoons flour. Stream in melted butter, and add vanilla and remaining 1 teaspoon salt. Whisk until completely homogenous. Pour into prepared crust.
- 9. Bake until custard is set but still slightly jiggly, 45 to 55 minutes, rotating pan halfway through baking. Refrigerate until completely chilled. Sprinkle with Maldon sea salt.
- 10. Strain cream mixture, and beat with a mixer at medium speed until soft peaks form just before serving.
- 11. Serve pie with cardamom cream, and garnish with edible flowers, if desired.