kitchen.If it wasn't for her, who knows what our Garde Manger Banquet would have been like. We thank her for "The Binder" and keeping us on task!
It's a good thing that Lisa didn't go first in these regional presentations. She put on a heck of a show. Her power point presentation made mine look pretty pathetic. I'm happy to not have had to follow her. I also think she might have been a history teacher pre-cooking school. I stiffled an urge to get out some paper and start taking notes! Her presentation and demo was top no
tch.
It's a good thing that Lisa didn't go first in these regional presentations. She put on a heck of a show. Her power point presentation made mine look pretty pathetic. I'm happy to not have had to follow her. I also think she might have been a history teacher pre-cooking school. I stiffled an urge to get out some paper and start taking notes! Her presentation and demo was top no
tch.How fun to have New Orleans, rich with history and influenced by so many cultures. African, Haitian, French and Spanish. A rich and wonderful cuisine.
She began by making Beignets. (been-yeahs) A delicious fried pastry made from a yeast dough, finished with a sprinkling of powdered sugar. A perfect start to the morning.
Next she put together a Shrimp Etoufee. Roughly translated, this word means smothered, stewed or braised. The dish began by sauteing the "trinity" which is green pepper,
onion, and celery. She added to this some shrimp, creole seasonings and a little stock then served over Creole boiled rice, of course. Classic.
onion, and celery. She added to this some shrimp, creole seasonings and a little stock then served over Creole boiled rice, of course. Classic. The killer ending was her Aunt Fanna Dana's Pecan Pie. The whole class had a little slice of heaven. It was the best pecan pie I have ever had.
The good news is, I have the recipe now!
It is too good to keep a secret so for you my faithful readers.....
Aunt Fanna Dana's Pecan Pie
4 eggs, slightly beaten
1 cup sugar
1 cup light corn syrup
1 1/2 -2 cups pecan halves
1 tsp vanilla
pinch of salt
1 unbaked pie shell
Mix ingredients together and pour into an unbaked pie shell. Bake at 400 for 10 minutes. Reduce temp to 325 and bake until the middle is set (about 50 minutes more) Let cool completely.
To serve: heat until warm and serve with vanilla ice cream.
To serve: heat until warm and serve with vanilla ice cream.
Lisa claims it is as easy as pie. Thank you Lisa and thank you Aunt Fanna Dana.
After a quick demo in cooking a roux we all worked together to make a Chicken and Andouille Sausage Gumbo, Chicken and Sausage Jambalaya, Deep Fried Okra, and Red Beans and Rice.
This is the closest I have been to New Orleans yet. I would really love to take a trip there.
Ryan, can Foodbuzz plan a blogger dinner there?
WWDS (What would Doug say)
Goodnight.
No comments:
Post a Comment