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February 24, 2010

New Orleans chef John Besh's take on red beans and rice | Dallas Morning News

The New Orleans dish of red beans and rice harkens back to the days when baked ham was a Sunday staple and clothes were washed on Mondays.

King Cake Traditions

A King Cake (sometimes written as kingcake, kings' cake, king's cake, or three kings cake) is a type of cake associated with the festival of Epiphany in the Christmas season in a number of countries, and in other places (New Orleans) with Mardi Gras and Carnival.

Louisiana style King Cake: A cinnamon-roll like cake inside with sugary icing with traditional Mardi Gras colored sprinkles on the outside.

The king cake of the New Orleans Mardi Gras tradition comes in a number of styles. The most simple, said to be the most traditional, is a ring of twisted bread similar to that used in brioche topped with icing or sugar, usually colored purple, green, and gold (the traditional Carnival colors) with food coloring. There are many variants, some with a filling, the most common being cream cheese and praline. Cajun king cakes are traditionally,deep fat fried as a doughnut would be. They are topped with sugar granules in the official Carnival colors of purple, green and gold. The purple represents the passion of Christ, the green represents hope and the gold the rewards of leading a Christian life.

The cakes have a small trinket (often a small plastic baby) inside, and the person who gets the piece of cake with the trinket has various privileges and obligations (such as buying the cake for the next celebration).

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Filed under // food king cake mardi gras New Orleans

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February 16, 2010

The Stew: Cajun Cuisine 101: a primer on Louisiana cooking with Times-Picayune's Brett Anderson

Now that New Orleans is in the news again, for reasons celebratory (Super Bowl last week, Mardi Gras on Tuesday), it was prime time to check in with Brett Anderson, restaurant critic at the New Orleans Times-Picayune.

Here he is with an excellent primer on what to look for in great Cajun cooking...

Read more via leisureblogs.chicagotribune.com

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Filed under // cooking food New Orleans

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February 12, 2010

Destination Foods: New Orleans Po’ Boys | Cheapflights.com

New Orleans fried clams Po' Boy

The best Po’ Boys start with the freshest French bread, which New Orleans’ humid subtropical climate helps to keep extra crispy on the outside, and soft and airy on the inside. What do you stuff inside a Po’ Boy? …

Miami, New Orleans & Indiana Super Bowl Foods Inspired | The Takeaway

Jonathan Wright, who specializes in New Orleans food and serves as executive chef of The Setai, gives us the taste of the Saints. And Michael Schwartz, who specializes in gourmet rustic food and heads Michael's Genuine Food and Drink, shares two of his Miami-inspired recipes. And of course, we also mull over our favorite Indiana foods for Colts fans out there.

New Orleans Cookbook Author Introduces Her 'Saintsational Super Bowl Menu' | thestreet.com

In celebration of the New Orleans Saints' first trip to the Super Bowl, Pamela D. Lyles, New Orleans native and author of Da Cajn Critter: The Lifestyles, the Rules and Makin' Groceries has announced her official "Saintsational Super Bowl Menu" …

Nectar Soda Back on Tap in South Louisiana | Slashfood.com

Photo: Tim in Sanhazzay, flickr

A New Orleans soda that got its start in a pharmacy more than a century ago has wound its way back to the quasi-health food category.

Vitamin Cold Rush, a spin-off of the venerable Nectar Soda label, premieres this week at a Tiger Express convenience store in Baton Rouge.

Beignets: Authentic fried foods make crisp treats | DailyComet.com | The Thibodaux Daily Comet

Powdered sugar covered Beignet, fried french donuts, and coffee wait to be devoured at the famous Cafe Du Monde...

Taste of Louisiana With Chef John Folse & Co. | lpb.org

Louisiana Public Broadcasting’s new series with Chef John Folse is called A Taste of Louisiana with Chef John Folse & Company: Our Food Heritage and is the eleventh collaboration between LPB and the internationally renowned Cajun and Creole Chef.

All of the previous series have aired on public television stations around the country. The new series is the companion to Folse’s best-selling cookbook, The Encyclopedia of Cajun & Creole Cuisine, already in its fourth printing in less than two years. The 841-page book took more than six years to research and write…

Friday, January 8th @ 11:30am on LPB2

Best Cookbooks of 2009: Web Extras | ABC News

It should be no surprise that Louisiana is included a few times in a Best Of Cookbooks list.

John Besh's My New Orleans and Real Cajun by Donald Link and Clarkson Potter are on "the list".

Find the Perfect Cookbook for a Gourmet, Home Cook, Child and More on ABCNews.com, 15 more great cookbooks to give as gifts this year!

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