3/0117000
Of course in Las Vegas, we've retained our New
Orleans heritage and atmosphere while adding
the best from the wealth of ingredients
surrounding the desert oasis.
That's the Commander's atmosphere -like a well
run party given by old friends. Flowers,
conviviality and most important, splendid food
and wines! !! What could be more fun?
a good, stiff meringue. In a large bowl or mixer,
whip egg whites and cream of tartar until foamy.
Add the sugar gradually and continue whipping
until shiny and thick. Test with a clean spoon.
If the whites stand up stiff, like shaving cream,
when you pull the spoon out, the meringue is
ready. Do not over whip, or the whites will break
down and the souffle will not work.
In a large bowl, break half the bread pudding into
pieces using your hands or a spoon. Gently fold in
one-quarter of the meringue, being careful not to
lose the air in the whites. Add a portion of this
base to each of the ramekins.
Place the remaining bread pudding in the bowl,
break into pieces and carefully fold in the rest of
the meringue. Top off the souffles with this lighter
mixture, to about 1 112 inches. Smooth and shape
tops with spoon into a dome over the ramekin rim.
Bake immediately for approximately 20 minutes or
until golden brown. Serve immediately. Using a
spoon, poke a hole in the top of each souffle at the
table and pour the room temperature whiskey
sauce inside the soufflE§.
Note: New OrlealU French Bread if lJery Light and tender.
If dUbdtitute bread if tided that if too delUe, it wiLL doalc up
aLL the ctldtard and the recipe won 't worlc.
1403 Washington Avenue, in the Garden District
NEW ORLEANS
504.899.8221
ON THE LAS VEGAS STRIP
Aladdin Resort Casino in Desert Passage
(Corner of Harmon and Lad Vegad Bou/el'ard)
3663 Las Vegas Boulevard South
LAS VEGAS
702.892.8272
WWW.COMMANDERSPALACE.COM
ELla, Dottie, LaLLy, T~ Alex and Brad Brennan
estled in the middle of the Garden
District stands this turquoise and white Victorian
fantasy of a building - complete with turrets,
columns and gingerbread.
Since 1880, Commander's Palace has been a
New Orleans landmark known for the award
winning quality of its food and many commodious
dining rooms. The history of this famous
restaurant offers a glimpse into New Orleans'
antebellum past. In the early 1880's, when
Louisiana officially joined the nation, eager
young Anglo-Saxons flocked to this promising
territory to make their fortunes. Since the Vieux
Carre was the stronghold of the proud Creoles,
these "Americans" (as they were defmed by the
Creoles) sought a residential section of their own.
Thus was born the Garden District, with its stately
Greek Revival homes and quiet, tree lined streets.
Here in the Garden District George W Cable
entertained Mark Twain; here Jefferson Davis
spent his last days. And here, III 1880,
Emile Commander established the only restaurant
patronized by the distinguished neighborhood
families. He chose the corner of Washington
Avenue and Coliseum Street, a site that had been
in turn, part of the J.F.E. Livaudais Plantation
and the faubourg of Lafayette. In 1854 it was
engulfed by the city of New Orleans and by 1900
Commander's Palace was attracting gourmets
from all over the world.
Under different management in the twenties its
reputation was somewhat spicier, however.
Riverboat captains frequented it and sporting
gentlemen met with beautiful women for a
rendezvous in the private dining room upstairs.
Downstairs however, the main dining room (with
its separate entrance) was maintained in
impeccable respectability for family meals after
church and family gatherings of all sorts.
In 1944, Frank and Elinor Moran bought
Commander's Palace, refurbished it and carried
on its tradition of excellence with an expanded
menu including many recipes still used.
When Ella, Dottie, Dick and John Brennan took
over personal supervision of the restaurant in
1974, they began to give the splendid old
landmark a ' new look. It was decided to design
rooms and settings indoors which complemented
and enhanced the lovely outdoor setting, so the
decor was planned for a bright, casual airiness.
Walls were torn out and replaced with walls of
glass, trellises were handmade for the Garden
Room and paintings were commissioned for each
room to complement and accent its particular
color and design.
Particular attention was paid to the heart and
soul of the restaurant - the kitchen and the
dishes created there. Commander's cuisine
reflects the best of the city, both Creole and
American heritages as well as dishes of
Commander's own creating. Seafood, meats,
fruits and vegetables - everything is as fresh
as it possibly can be.
A recipe for you to take home ...
BREAD PUDDING SOUFFLE
WITH WHISKEY SAUCE
Maked 6 dervingd
Bread Pudding
3/4 cup sugar
1 teaspoon ground cinnamon
Pinch of nutmeg
3 medium eggs
1 cup heavy cream
1 teaspoon vanilla extract
5 cups New Orleans French Bread, 1" cubed (see note)
1/3 cup raisins
Whiskey Sauce
1 cup heavy cream
1/2 tablespoon cornstarch
1 tablespoon water
3 tablespoons sugar
1/4 cup bourbon
Meringue
9 medium egg whites
3/4 cup sugar
1/4 teaspoon
cream of tartar
To make the bread pudding: First preheat oven to
3500 F. Grease 8" square baking pan. Combine
sugar, cinnamon and nutmeg in a large bowl. Beat
in the eggs until smooth, then work in the heavy
cream. Add the vanilla, then the bread cubes.
Allow bread to soak up custard.
Place the raisins in a greased pan. Top with the egg
mixture, which prevents the raisins from burning.
Bake for approximately 25-30 minutes or until the
pudding has a golden brown color and is firm to
the touch. If a toothpick inserted in the pudding
comes out clean, it is done. The mixture of pudding
should be nice and moist, not runny or dry. Cool to
room temperature.
To make the whiskey sauce: Place the cream in a
small saucepan over medium heat and bring to a
boil. Whisk corn starch and water together and
add to cream while whisking. Bring to a boil.Whisk
and let simmer for a few seconds, taking care not to
burn the mixture on the bottom. Remove from heat.
Stir in the sugar and the bourbon. Taste to make
sure the sauce has a thick consistency, a sufficiently
sweet taste and a good bourbon flavor. Cool to
room temperature.
To make the meringue: Preheat over to 3500 F.
Butter six 6-ounce ramekins. First, be certain that
the bowl and whisk are clean. The egg whites
should be completely free of yolk and they will
whip better if the chill is off them. This dish needs
