Recipes

Bethany's Oyster File Broth

Bethany Bultman's recipe comes from her grandmother's family in St. Mary Parish. "As a child we always had it as a first course at Sunday dinner during Lent, " she wrote.

In batches, Bultman toasts whole-wheat flour to a light caramel color, using a cast-iron skillet in the oven at 350 degrees while she cooks something else. She keeps an eye on the flour and stirs it occasionally, and knows it's done when it has a nice aroma. She keeps it in a jar in the freezer to add a nutty taste to all sauces; the flavor allows for the amount of fat to be reduced.

Bethany's Oyster File Broth
Makes 6 to 8 cups
3 green onions
1 rib celery
1 shallot
1 clove garlic
2 tablespoons olive oil
2 tablespoons browned whole-wheat flour
4 cups oyster liquor
Hot sauce to taste
1 dozen oysters
Juice of 1/2 lemon
Dash file' powder
Finely chop the green onions, celery, shallot and garlic by hand or in a food processor. Sauté until soft in olive oil.
Add in browned floor* and mix well.
In a saucepan, poach the oysters in oyster liquor, heating gently until the the edges curl. Chop the oysters in pea-sized morsels.
In a separate pan, warm the oyster liquor and slowly add it into the vegetable mixture until it thickens. Heat gently. Add hot sauce to taste. Serve right away; sprinkle with file' powder just before serving. Be careful not to cook the file' as it will become slimy.
Calories per 1-cup serving: 28. Fat grams: 1. Carb grams: 3.
*Browned flour directions are above the recipe.

Ashley Keaton's 'Mr. Big Stuff' Roast Beef Finger Sandwiches

Eliot Kamenitz, The Times-Picayune

Roast beef finger sandwiches

Makes 18 thin finger sandwiches

1 medium ripe avocado (preferably Hass)

1/2 cup diced tomatoes (or strained chunky salsa)

1 tablespoon fresh lime juice

1 tablespoon minced cilantro

1/2 teaspoon kosher salt

1/8 teaspoon freshly ground black pepper

12 very thin slices pumpernickle bread

2 tablespoons light cream cheese spread*

1/2 pound thinly sliced rare roast beef

In small bowl, mash avocado with fork. Stir in tomatoes, lime juice, cilantro, salt, and pepper. Spread avocado mixture evenly over 6 slices bread.

Spread other 6 slices with about 1 teaspoon each of the cream cheese spread. Top with roast beef, dividing evenly. Gently press avocado-topped bread slices, avocado sides down, onto each sandwich.

With a long serrated knife, gently trim off crusts and cut each sandwich lengthwise into thirds.

*Mix light cream cheese and lots of Tabasco until it's salmon pink, add a hint of lime juice, cumin, fresh black pepper and a pinch of salt.

Calories per serving: 66. Fat grams: 4.5. Carb grams: 9.

Drew's Oyster Cakes

Eliot Kamenitz/The Times-Picayune

Drew Young made a favorite recipe, oyster patties, lower in sodium.

Drew Young of Putumayo World Music modified a favorite recipe to come up with a reduced-sodium version.

Drew's Oyster Cakes

Makes 12 appetizer-size cakes

1 dozen oysters, chopped

1 egg

1 teaspoon Worcestershire sauce

1 teaspoon lemon juice

1 teaspoon seafood seasoning

1 teaspoon parsley flakes

1/4 teaspoon dry mustard

1 tablespoon mayonnaise

1 teaspoon prepared mustard

1/4 cup whole wheat bread or cracker crumbs

4 tablespoons olive oil

Place oysters in a large mixing bowl. In another bowl, beat egg, Worcestershire, lemon juice, seafood seasoning, parsley flakes, dry mustard, mayonnaise, prepared mustard, cracker or bread crumbs and 2 tablespoons olive oil. Mix well.

Fold this dressing into oysters. Shape mixture into slightly flattened patties, place on a platter or plate and chill.

To cook: Sauté the cakes in 2 tablespoons extra virgin olive oil on both sides until they are golden brown, or broil until golden brown on each side.

Diane's Diabetic-Conscious Deviled Eggs

Makes 24 halves

1 dozen eggs

3 tablespoons Hellmann's Canola Mayonnaise

1 tablespoon yellow mustard

1 tablespoon no-sugar-added sweet pickle relish

Salt and pepper

Paprika or cayenne pepper

Place eggs in pot of cold water over high heat until water boils. Place lid on pot and turn off heat. Leave standing for 16 minutes and drain. Place ice on eggs until cool enough to peel.

Slice eggs lengthwise. Yolks should pop out with gentle pressure but a little help with a spoon isn't cheating...if my grandmother doesn't see you do it. Arrange egg whites on serving or storage tray.

In a medium bowl combine yolks, mayonnaise, mustard, salt and pepper by mashing together with a fork. When you get the consistency you want, add relish and stir to distribute evenly.

With a small spoon add a dollop of mixture into each egg white half, using a second spoon to scrape ingredients out of the first. Sprinkle lightly with paprika or cayenne.

Per two halves: Calories, 85. Fat grams: 6. Carb grams. 6.2.

KC's BabyCakes Sugar-Free Vanilla Cupcakes

Eliot Kamenitz, The Times-Picayune

KC's Babycakes in Mandeville makes custom meringue lettering toppers, such as these spelling out Mr. Big Stuff, as well as cupcakes for special diets.

KC Dinhofer shared this recipe that uses Swerve sweetener, which is available at Whole Foods, Dorignac's and health food stores.

KC's BabyCakes Sugar-Free Vanilla Cupcakes

Makes 10 cupcakes

1 stick unsalted butter, room temperature

1/2 cup Swerve sweetener

2 eggs, beaten

1 teaspoon vanilla extract

11/2 cups cake flour

2 teaspoons baking powder

1/2 teaspoon salt

2/3 cup milk, room temperature

Preheat oven to 350 degrees. Prepare a cupcake pan with 10 liners.

In large mixing bowl, beat butter and sugar substitute until fluffy. Lower speed and add eggs, one at a time, and vanilla. Sift together flour, baking powder, and salt onto a piece of parchment or wax paper. Add to butter mixture alternating with milk, starting and ending with dry ingredients.

Divide batter evenly among cupcake liners. Bake for 18 to 22 minutes.

Calories per cupcake: 180. Fat grams: 11. Carb grams: 16.