lukestar
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Posts posted by lukestar
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I'm back in Shreveport for the day and have checked my local Junior League cookbooks for you because I am bored. In both my A Cook's tour of Shreveport published in 1964 and the Revel Cookbook published in 1980 are recipes for Black Forest Cake, shreveport style. The Cook's Tour is out of print and is a highly prized collector's item. If you find one, purchase it. The cake in that cookbook is from The Shreveport Club, a local downtown club. I do not know if Shorty Leonard at one time or not worked for the Shreveport Club or not.
The Revel Cookbook has been recently reissued for its 25th anniversary by the Junior League. You can purchase on the Junior League of Shreveport's website. http://www.jlsb.org/UserArea/StaticPages/T...velCookbook.asp However, I have to believe that if you had the Shorty Leonard's Black Forest cake during that time your wife may have a copy of the Revel cookbook lurking in the cabinet.
I highly recommend both of these cookbooks for other items as well. If you cannot find these cookbooks or do not want to purchase the Revel online, PM me and beg and I will possibly type the recipe into the computer for you. The recipe is quite long spanning over two pages possibly three in each cookbook. However, If I don't do it now, it'll be another month before I'm back in Shreveport.
If you are in Shreveport or the surrounding areas, of course you can always order one from a local bakery. The cake House or some other place, they will make a Black Forest Cake like you speak of. I hope this reply isn't too late to make your wife happy.
I just found one of the Cook's Tour of Shreveport Cookbook on Ebay and got it for $3.25. A steal!!!!
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I looked up the recipe in my copy of Revel: it's more like a dacquoise, with several layers of baked meringue joined by a filling & then a chocolate frosting. Sounds interesting, but makes me wonder how the name "black forest" stuck to it.
That's basically what it is. I was talking with a friend at lunch the other day and I asked if he had ever had one of Shorty's Black Forest Cakes and he related a story that I found funny. He told me he went to Shorty's shop to pick up a cake for his wife and Shorty was in the process of finishing his cake. He told Shorty that he bet he had probably sold a million of those cakes over the years. Shorty laughed and said that he probably had. He went on to tell him that he had gotten the recipe out of a Southern Living Magazine. Shorty said the recipe sounded good so he tried it an had one for sell in his shop. A Junior Leaguer came by and bought the cake, told all her friends and the rest was history. The Revel Cookbook is put out by the Junior League of Shreveport.
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I was wondering what effect the spillage from oil and chemical processing plants during Rita and Katrina would have on the crawfish and other agricultural interests in the area.
The draining of wetlandsacross our nation has proven to be a multifaced problem. Maybe folks will finally wake up and realize how important to our environmental infrastructure these wetlands are.
I don't think Katrina and Rita is the biggest problem with the crawfish crop this year. We have been under a drought in Louisiana this past year, Central and North Louisiana was up to 15 inches below normal rainfall this past year and this has been bad for the crawfish farmers...
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article from NOLA.com
An excellent article!An increased demand for the Mardi Gras treat and a shortage of labor has led to longer than usual lines and sellouts at many bakeries this year. There aren't enough workers to bake enough cakes. Long Carnival seasons generally add up to strong years for king cake sales because there's more time to buy cakes, but after Hurricane Katrina, when so many people have lost jobs or homes, it was unclear whether 2006 would follow the previous trends. But bakers said king cake sales his year have been surprisingly strong, partly because of the hurricane. Last week, for example, Haydel said the bakery had sold about 30,000 cakes since January, topping its previous record of 22,000.The mail order portion of Haydel's business has increased 300 percent to 400 percent over past years, Haydel said.Am I the only person that lives in Louisiana that is not a big fan of the King Cake? Maybe it's because I have only had the ones that are made in North LA...
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I'm back in Shreveport for the day and have checked my local Junior League cookbooks for you because I am bored. In both my A Cook's tour of Shreveport published in 1964 and the Revel Cookbook published in 1980 are recipes for Black Forest Cake, shreveport style. The Cook's Tour is out of print and is a highly prized collector's item. If you find one, purchase it. The cake in that cookbook is from The Shreveport Club, a local downtown club. I do not know if Shorty Leonard at one time or not worked for the Shreveport Club or not.
The Revel Cookbook has been recently reissued for its 25th anniversary by the Junior League. You can purchase on the Junior League of Shreveport's website. http://www.jlsb.org/UserArea/StaticPages/T...velCookbook.asp However, I have to believe that if you had the Shorty Leonard's Black Forest cake during that time your wife may have a copy of the Revel cookbook lurking in the cabinet.
I highly recommend both of these cookbooks for other items as well. If you cannot find these cookbooks or do not want to purchase the Revel online, PM me and beg and I will possibly type the recipe into the computer for you. The recipe is quite long spanning over two pages possibly three in each cookbook. However, If I don't do it now, it'll be another month before I'm back in Shreveport.
If you are in Shreveport or the surrounding areas, of course you can always order one from a local bakery. The cake House or some other place, they will make a Black Forest Cake like you speak of. I hope this reply isn't too late to make your wife happy.
A friend of mine had the Revel Cookbook that you mentioned so I was able to get a copy of the recipe and I do believe that is the one I was looking for. Thanks again for the heads up...
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It was post-Katrina. They taped it in January.
I believe there is a rerun on March 2nd at a reasonable hour.
It was definitely post Katrina, there were a lot of references to the storm and the condition of NO. Besh made the statement that it was good for him and his crew to get away from all of it for a little while.
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I'm back in Shreveport for the day and have checked my local Junior League cookbooks for you because I am bored. In both my A Cook's tour of Shreveport published in 1964 and the Revel Cookbook published in 1980 are recipes for Black Forest Cake, shreveport style. The Cook's Tour is out of print and is a highly prized collector's item. If you find one, purchase it. The cake in that cookbook is from The Shreveport Club, a local downtown club. I do not know if Shorty Leonard at one time or not worked for the Shreveport Club or not.
The Revel Cookbook has been recently reissued for its 25th anniversary by the Junior League. You can purchase on the Junior League of Shreveport's website. http://www.jlsb.org/UserArea/StaticPages/T...velCookbook.asp However, I have to believe that if you had the Shorty Leonard's Black Forest cake during that time your wife may have a copy of the Revel cookbook lurking in the cabinet.
I highly recommend both of these cookbooks for other items as well. If you cannot find these cookbooks or do not want to purchase the Revel online, PM me and beg and I will possibly type the recipe into the computer for you. The recipe is quite long spanning over two pages possibly three in each cookbook. However, If I don't do it now, it'll be another month before I'm back in Shreveport.
If you are in Shreveport or the surrounding areas, of course you can always order one from a local bakery. The cake House or some other place, they will make a Black Forest Cake like you speak of. I hope this reply isn't too late to make your wife happy.
Thank you, thank you, thank you. I will definitely be looking up those cook books!!!
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Battle andouille sounds great, but please don't give away the winner yet since I (and I assume many others) haven't seen it yet, okay?
This was the best Iron Chef America I have seen yet. Besh rules!!! Louisiana Chef, Louisiana product.... It doesn't get any better than that. The dishes both Besh's and Batali's all looked great.
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This show had me drooling as well bavila. It was so delicious looking and creative. I especially loved Mario's dish that he said was inspired by a trip to Vietnam. He took cooked crawfish tails and added sriracha, fish sauce, lime juice, basil, and mint. He may have added some sambal oolek as well. Then he made a base of "cucumber" spaghetti and honeydew strips and topped it with the crawfish mixture. The challenger's dishes looked scrumptuous as well. Her manicotti with a crawfish bechamel and her take on bisteeya using crawfish tails and duck confit were definitely mouth watering. I wish FTV would publish the recipes as well, but since they're becoming less and less interested in actually showing people how to cook I wouldn't hold my breath.
And I agree moosnsqrl about some of the comments of the judges. I remember that one of them complained that the bisteeya dish prepared by the challenger didn't need the duck confit. Believe me, I will never complain about duck confit any time, any where. And her comeback that you mentioned, which she did with a lot of class, for one of the judges to tuck in to the other side of her dish, was indeed brilliant.
Anyone else remember some of the components of the other dishes?
I got to see it last nigt, it will be repeated tru 3/26. This was one of my favorite episodes because of them actually using a secret ingredient indiginious to Louisiana. The show starting next week is Batai vs Besh. This show will also be of interest because of Besh being from NO and the secret ingredient is going to be Andouille sausage...
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This is the recipe I use:
It is the closest recipe to the one my uncle served at his German restaurant.
The cake I speak of did not have cherrys or a cherry filling. It had a chocolate frosting but the cake layers were malted tasting. They had a crunch to them kind of like a malt ball.
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The cake I speak of had a chocolate frosting but the cake itself was almost malted like. I am not sure if the cake was malted or the iceing between the layers had some sort of malting or what. The cake or iceing had a crunch to it and tasted like a malt. This cake did not have cherrys or a cherry filling.
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Hi,
Shorty Leonard was a well known chef in Shreveport over the past 30 years. Shorty died in 2003 after a legnthy career in several well known Shreveport restraunts. His claim to fame was his famous or infamous Black Forest Cake. This is my wifes favorite desert of all times. This cake did not have cherrys like most Black Forest Cakes have in them. I have been looking for a recipe that is close to Mr. Leonard recipe. If anyone has his or one that is close I would appreciate a little help. It is Valentines Day and I am trying my best to find the recipe to make my wife of 27 years happy.
thanks,
lukestar
Shorty Leonard Black Forest Cake
in Louisiana: Cooking & Baking
Posted
As soon as I receive the book I will send the recipe to you... I have a copy at work but it is hard to read and I want to make sure I have everything right, it's kind of a complicated recipe...