General

CAFE BRULOT

Ingredients for 20 demi-tasse cups:

1 stick cinnamon

4 whole allspice berries

10 cloves

1/3 cup instant sugar

2 strips lemon peel

4 strips orange peel

1 cup brandy, warmed

1 quart hot coffee

Combine the spices, sugar and brandy in a jar 5-6 hours before serving. Let them steep at room temperature.

When it's time to serve the coffee, turn the lights down in the room. Light the alcohol in the base of a 6 cup chaffing dish. Pour in the seasoned brandy and let it warm until it catches flame (you may need to help with a match). Stir and lift high the ignited liquid with a ladle so it appears as flaming ribbon.

When the flames subside, pour in the hot coffee and serve the drink in demi-tasse cups.

Ingredients for 2-3 servings:

1 cup cool water

1 cup whole milk

1 teaspoon fine sea salt

3/4 cups coarse yellow cornmeal grits (polenta)

2 tablespoons unsalted butter

Canola or salad oil

• Lightly oil a bread pan. Bring the water, milk and salt to a boil in a large saucepan. Add the polenta in a steady stream, stirring constantly. Continue stirring over medium low heat until the mixture thickens considerably and pulls away from the sides of the pan, about 5 minutes. Add the butter and stir to incorporate. Spread the polenta in the prepared pan. Cool and refrigerate if desired.

• Preheat the broiler and place the oven rack 4" from the flame. Line a baking sheet with aluminum foil and ightly oil it. Unmold the firm piece of polenta and cut it into 1/2" thick slices to resemble fries. Lay them on the prepared foil. Broil the pieces until they are lightly browned, 1-2 minutes. Remove the pan, turn over the pieces and return to the oven until the second side colors.

• You can hold polenta fries in the turned-off oven up to 20 minutes. Serve warm or at room temperature with a sprinkling of coarse salt

PAN BAGNAT

Ingredients for 8 servings:

1 loaf ciabatta bread

1 clove garlic

3 tomatoes, divided

Red wine vinegar

Olive oil

Sea salt and freshly ground pepper

Salad

2 cup romaine lettuce, thinly sliced

1 bunch scallions, end trimmed and thinly sliced to green

1 yellow bell pepper, seeded thinly sliced

18 Nicoise olives, pitted and chopped

1/2 cup fresh basil leaves, packed, rolled and thinly sliced

Topping

3 hard boiled eggs, peeled and sliced

12 oz. albacore tuna, drained

12 anchovy filets, rinsed, patted dry

Freshly ground pepper

• Halve the loaf of bread along its length.  Scoop out 1/2" from the interior halves and reserve for another use. Peel, halve and rub the cut side of the garlic over the cut surfaces of the bread. Halve one tomato through the middle, and rub the cut side over the same surfaces. Drizzle on vinegar, and olive oil. Season with salt and pepper.

• Combine the salad ingredients in a bowl: romaine, scallions, bell pepper, olives and basil strips. Lightly season with wine vinegar, olive oil, salt and pepper.

• To assemble: Divide the tuna pieces over one side of each roll or loaf. Top with sliced tomatoes, sliced hard boiled egg and anchovy filets. Toss the salad and scatter over the top.

• Replace the top of the loaf over the filling and wrap tightly in plastic. Let the sandwich rest, weighted, for an hour or two, before serving, preferrably weighted.

CAFE BRULOT

Ingredients for 20 demi-tasse cups:

1 stick cinnamon

4 whole allspice berries

10 cloves

1/3 cup instant sugar

2 strips lemon peel

4 strips orange peel

1 cup brandy, warmed

1 quart hot coffee

Directions:

Combine the spices, sugar and brandy in a jar 5-6 hours before serving.  Let them steep at room temperature.

When it's time to serve the coffee, turn the lights down in the room.  Light the alcohol in the base of a 6 cup chaffing dish.  Pour in the seasoned brandy and let it warm until it catches flame (you may need to help with a match).  Stir and lift high the ignited liquid with a ladle so it appears as flaming ribbon.

When the flames subside, pour in the hot coffee and serve the drink in demi-tasse cups