Annie Laura Squalls and Her Mile High Pie
In “Annie Laura Squalls and Her Mile High Pie,” Gravy producer Kayla Stewart tells the story of Annie Laura Squalls, who, in 1960, became head baker at the Caribbean Room, the popular in-house restaurant at New Orleans’ renowned Pontchartrain Hotel. It was there where Squalls created her “Seven Mile High Pie,” known colloquially as the “Mile High Pie.” But while many people know the legendary pie, most don’t know the baker behind it.
Squalls was no ordinary baker. Though she never attended culinary school, she could make sweet magic happen, often thinking on her feet to tweak a recipe to perfection. Chef Nathaniel Burton and activist and socialite Rudy Lombard included Squalls’ Mile High Pie recipe in their 1978 book Creole Feast: Fifteen Master Chefs of New Orleans Reveal Their Secrets, writing, “No one could duplicate her expertise.”
The Mile High Pie is a twist on a Baked Alaska, with layers of chocolate, vanilla, and strawberry or peppermint ice cream in a pie crust, topped with tall peaks of meringue and chocolate sauce. The dessert is prominently on display in New Orleans. Vogue once named it one of the city’s most decadent desserts. Still today, it’s the first item listed on the dessert menu in the restaurant at the Pontchartrain Hotel. The hotel promotes their long-running Mile High Club, an exclusive dining experience named for the dish. Yet Stewart found no reference anywhere to Annie Laura Squalls.
That lack of recognition speaks to a bigger issue. Despite the multicultural influences that have made New Orleans cuisines so globally-lauded, Black pastry chefs, cooks, and culinary innovators have rarely been given adequate appreciation or recognition for their invaluable influences on the city’s cuisine.
In this episode, Stewart speaks to Zella Palmer, chair and director of the Dillard University Ray Charles program in African American Material Culture who aims to trace and amplify the work of Black chefs and cooks in and around New Orleans. She also interviews historian Theresa McCulla, a curator at the Smithsonian's National Museum of American History, and Kaitlin Guerin, pastry cook and owner of New Orleans’ Lagniappe Baking. In her reporting, Stewart shows how remembering stories like Squalls’ allows us to understand a true, fuller history of New Orleans.
かぼちゃのタルトを作る (Make the Punpkin Tart).
パンプキンタルトを作ってみました。今回はシンプルに焼いてみたのですが、缶詰のフルーツ(みかんやオレンジなど)を入れて焼いても美味しくなります。
「タルト生地の材料(Tart Recipe)」
・バター(Butter):80g。
・粉砂糖(Powdered sugar):80g。
・塩(Pinch of salt):ひとつまみ。
・卵黄(Egg yolk):1個。
・水(Water):大さじ1(15cc)。
・薄力粉(Flour):150g。
「カボチャ生地の材料(Pumpkin Filling Recipe)」
・かぼちゃ(Pumpkin):1/4。
・グラニュー糖(Granulated sugar):45g。
・卵黄(Egg yolk):2個。
・牛乳(Milk):120g。
「焼き時間(Bake time)」
・180℃のオーブンで、25分前後。
(Bake in an oven at 180℃ for about 25 minutes).
「音楽素材情報(1)」
曲名:「いつかの夢」.
著作権保有者(作曲者):「稿屋 隆(ワラヤ タカシ)さん」 .
使用している音楽へのリンク:
「音楽素材情報(2)」
曲名:「so sweet」.
著作権保有者(作曲者):「稿屋 隆(ワラヤ タカシ)さん」 .
使用している音楽へのリンク:
「音楽素材情報(3)」
曲名:「LOOP_Well_BPM104」.
著作権保有者(作曲者):「チバさんさん」 .
使用している音楽へのリンク:
「音楽素材情報(4)」
曲名:「ほんわかにちじょう」.
著作権保有者(作曲者):「crank_horse(クランクホース)さん」 .
使用している音楽へのリンク:
「音楽素材情報(1~4)のサイト情報」
サイト名 「フリーBGM DOVA-SYNDROME」(Webサイトへのリンク ).
音楽素材利用規約へのリンク: .
A Sunday Dinner From c. 1913 Recipes : Cooking in Costume!
I think I'll stick to sewing. Links to recipes below!
I realize I could have had a better outcome if I'd focused on a single dish or done more prep work, but I didn't think that would be very interesting to watch at all!
I'm decently competent at following one or two recipes I'm familiar with at a time - taking on so many with such vague instructions was part of the fun (for me, at least)!
Costumes shown in this video were made and worn by me! I did the cooking and filming too, but I'm not so proud of that part haha
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I have the recipes used compiled in this post:
Everything I made was from the book Fifty-two Sunday Dinners by Elizabeth O.hiller.
Ebook version:
I LOVE this book because the recipes are organized into menus, so you get an idea of what pairs well together (or at least what they thought paired well together at the time). I made my own menu for the sake of this video; it included these recipes:
Nova Scotia Canapés
Cabbage Relish
Carlsbad Potatoes
Cauliflower à la Béchamel
Béchamel Sauce
Pan Broiled Fillets of Beef
Sultana Sauce
Café Noir
Lemon Pie
Meringue
Boiled Coffee
Café Noir
✩✩✩
FOOD UPDATE:
It is being eaten!!
My dad (not a raisin fan) even liked the sultana sauce and marinated steaks in it the next day haha!
I added sriracha barbecue sauce to the potatoes and steak when eating leftovers which made them way better.
Cauliflower was a hit.
I still really like the relish. It went a bit soggy in the fridge, but I've been putting it on lettuce to make salads more interesting and on sandwiches.
The meringue turned to a hardened lump in the fridge :( I may scrape the lemon filling onto ice cream...
✩Other✩
The gluten free flour used is Red Mill 1-to-1 Baking Flour BUT Cup 4 Cup Gluten Free Flour Blend is better for baking; it isn't bean based and doesn't have an aftertaste in pastry. It's just more expensive and harder to find.
I made the costumes jewelry was from the Downton Abbey collection
The dishes are in the aspen design
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If you are interested in seeing more of my work or contacting me, I'll leave links to my various sites below!
Instagram:
FAQ:
Blog:
Portfolio:
Email: AngelaCostumery@gmail.com [serious inquires only please!]
✩✩✩
If you are feeling generous, you can help support the channel! Patreon offers you access to my videos early, as well as other exclusive content.
Youtube likes to mark my videos as 'not suitable for all advertisers' because its algorithm is broken. Ad revenue doesn't cover material costs for most projects featured in videos; much less a wage for the time spent filming and editing.
✩✩✩
About me:
My name is Angela Clayton, I’m a twenty year old designer and seamstress who is currently living on Long Island, in NY.
I’ve been sewing for five years and focused on period costumes and original designs for the last three. I make costumes for fun and to expand my skill set so I can hopefully get a job in the industry someday.
Check out my FAQ linked above to hear more about me, and any of the other sites to see more of my work!
I can be contacted with inquires about paid work via the email above.
✩✩✩
My patterns (go buy them!):
My sewing machines include: Singer Heavy Duty 4423, Singer Industrial 191D-20, Singer 15-30
Meet my sewing machines video! :
My dress form is a 10-12 display form from buystoreshelving.com
My reference books:
How I do my hair! :
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Tutorials (features actual sewing):
Making of Videos (features actual sewing):
Progress Log Playlist:
Project Vlogs:
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Music credit:
Brandenburg Concerto No. 4 in G, Movement I (Allegro), BWV 1049 Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0 License
Pastry Chef: Christos Vergados Interview with Wzra Tv
Had fun talking with Christos Vergados who gave us a cool coconut recipe & filled us in on all things cakes, sweets & more!
Breakfast recipes for weight loss | Top 15 recipes | Weight loss Breakfast recipes | Sansquare
Breakfast recipes for weight loss | Top 15 recipes | Weight loss Breakfast recipes | Sansquare
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Let's Make Homemade Baklava
This week we make Homemade Baklava. Come bake along with us, or just come have a great time.
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#baking #live #livebaking #Nana'sDevilsFoodCake