After a LOT of hard work behind the scenes for the past several months, I’m so excited to finally announce that I have a new book coming out, The Easy Creole and Cajun Cookbook: Modern and Classic Dishes made Simple.
From authentic Shrimp, Sausage, and Grits to aromatic Crawfish Bisque, this complete Creole and Cajun cookbook delivers everything you need to get started simmering up these timeless and tasty family favorites at home. Get expert tips on how to stock your pantry, must-have kitchen appliances, and how to create and use local seasonings like the magical Cajun Trinity of fresh onions, celery, and bell pepper. Bon Appetit!
I’ve been hard at work on a special project recently and I’m finally ready to tell you what it is!
I’ve been writing a book and I’m so excited to share more details (including the cover and how to pre-order your copy) with you soon. Be sure to keep an eye out for my official announcement this coming Tuesday!
My second cookbook will be available for sale sometime in the fall, it’s theme is quick and easy Cajun and Creole recipes. A majority of the recipes can be made in 30-minutes or less, or in 1 pot only, or both. There are several recipes that take a bit longer or require more than 1 pot, but they too are worthy of inclusion in the cookbook.
This is a sneak peek into one of the first recipes in the book from the breakfast chapter.
Beignets recipe sneak peek.
Cafe Au Lait and beignets are a treat at Cafe du Monde, and now you can make these tasty, deep-fried morsels in the comfort of your own home. Bread flour is the key to a delightful beignet because it has a higher protein content- near 12 percent more than all-purpose flour. The extra protein allows the dough to produce more gluten, which gives it body, strength, and elasticity.
Beignets
Ingredient list
2 tablespoons granulated sugar 3⁄4 cup warm (110°F) water 1 packet active dry yeast
1/⁄2 cup evaporated milk 1 large egg, beaten 1/2 teaspoon salt 3 1/2 cups bread flour, divided 2 tablespoons unsalted butter, at room temperature 1 quart peanut oil 1 1⁄2 cups powdered sugar
Steps
1.In a medium bowl, dissolve the granulated sugar in the water. Sprinkle with the yeast and allow it to develop, forming small bubbles, for 5 to 10 minutes. 2. Stir in the milk, egg, and salt and blend well. Add 2 cups of the flour and stir to combine well. Stir in the butter, then stir in the remaining 11⁄2 cups flour. Trans- fer the dough to a floured work surface and knead until the dough is smooth. 3. Transfer the dough to a large greased bowl, cover with a dish towel, and allow to rise at room temperature for about 2 hours, until doubled in size.
Dough set to rising
4. When ready to fry the beignets, heat the oil in a deep fryer, large Dutch oven, or large saucepan to 350°F. 5. Meanwhile, with a lightly floured rolling pin, roll out the dough on a floured work surface to a 1⁄4-inch thickness. Cut the dough into 3-inch squares.
6. Fry the dough squares in batches in the hot oil for about 2 minutes per side, turning them when they are light golden brown. 7. Once fried, drain the beignets on several layers of paper towels. Transfer to a serving platter, sprinkle with the powdered sugar while still hot, and enjoy immediately.
Rolling out the dough Cutting the dough squares Frying the beignets Beignets ready with confectioners sugar dusting
In tribute and remembrance of my mother, Martha Boudreaux, her cooking legacy will live on with this small collection of recipes which include some of our family favorites. These meals were in and out of the family meal rotation for many years, growing up and eating these delights, I knew we had it good because I asked my parents to open up a restaurant. My mom said “Heh, no way! Its way too much work, but you can open one!” I was just 11 years old then, and her words of wisdom rang true just 10 years later upon my acceptance into the Culinary Apprenticeship Program at Delgado Community College the Fall of 1983.
Please enjoy this small collection of 7 recipes that I’ve put together, the first PDF document contains a booklet format with six recipes, which I’ll be handing out printed copies to 25 guests at her memorial service this Saturday. The other PDF is an extra recipe that was not added to the booklet due to my rush to get the booklet to print in time for our trip to New Orleans. The Lagniappe recipe (a little something extra) is the Cauliflower Salad recipe, which always went well with the Garlic Stuff Pork Loin Roast.
