Shrimp Creole

This was the standard company dish when I was growing up. Here it is in its inauthentic glory. Adapted from Better Homes and Garden Cookbook, 1954.Paula Dean's recipe is almost identical.

• 3 tablespoons olive oil
• 1 1/2 cups chopped onion
• 1 1/2 cups chopped celery
• 2 cloves garlic, minced
• 4 (14 1/2-ounce) cans diced tomatoes, I like the fire-roasted ones
• 2 (8-ounce) cans tomato sauce
• 1/ 1/2 teaspoon salt
• 2 teaspoon sugar
• 2 teaspoons chili powder, I use ancho chile powdr
• 2 teaspoons dried basil
• 2 tablespoons Worcestershire sauce
• 4 to 8 drops of Tabasco
• 2 lbs pounds medium shrimp, peeled and deveined

Heat the olive oil in a large heavy skillet and cook the onion, celery, and garlic over low heat until tender, about 5 minutes. Add the tomatoes, tomato sauce, salt, sugar, chili powder, basil, Worcestershire sauce, and Tabasco sauce. Simmer uncovered for 20 to 30 minutes, stirring occasionally to keep mixture from sticking.

Add the shrimp and cook for about 2 to 3 minutes, until the shrimp are done with a pink color. Serve in bowls with rice.

Pear Clafoutis

This is quick and easy. We served it to family today. Recipe courtesy Barefoot in Paris, 2004

• 1 tablespoon unsalted butter, at room temperature
• 1/3 cup plus 1 tablespoon granulated sugar
• 3 extra-large eggs, at room temperature
• 6 tablespoons all-purpose flour
• 1 1/2 cups heavy cream
• 2 teaspoons pure vanilla extract
• 1 teaspoon grated lemon zest (2 lemons)
• 1/4 teaspoon kosher salt
• 2 tablespoons pear brandy (recommended: Poire William)
• 2 to 3 firm but ripe Bartlett pears

Preheat the oven to 375 degrees F.

Butter a 10 by 3 by 1 1⁄2-inch round baking dish and sprinkle the bottom and sides with 1 tablespoon of the granulated sugar.

Beat the eggs and the 1⁄3 cup of granulated sugar in the bowl of an electric mixer fitted with the paddle attachment on medium-high speed until light and fluffy, about 3 minutes. On low speed, mix in the flour, cream, vanilla extract, lemon zest, salt, and pear brandy. Set aside for 10 minutes.

Meanwhile, peel, quarter, core, and slice the pears. Arrange the slices in a single layer, slightly fanned out, in the baking dish. Pour the batter over the pears and bake until the top is golden brown and thecustard is firm, 35 to 40 minutes. Serve warm or at room temperature.