New PDF release: Cooking in Cajun Country

By Karl Breaux, Cheré Dastugue Coen

ISBN-10: 1423612469

ISBN-13: 9781423612469

Travel via southern Louisiana and you’ll fast study that Cajun cooking is greater than a heavy dose of black pepper or a dash of tangy scorching sauce. With greater than a hundred real Cajun recipes from Louisiana’s Acadian parishes, now domestic chefs can create lip-smacking recipes equivalent to Andouille-Stuffed beef Loin, Butter Beans with Sausage, Grand Chenier Crawfish Jambalaya, candy Potato en Brochette, and Tried-and-True Pecan Pie. additionally, you will study a bit concerning the background, humans, and tradition from which the Cajun delicacies originated. Breaux indicates how a real Cajun cooks
traditional food in addition to the fashionable equipment of getting ready scrumptious home-cooked meals.

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Extra resources for Cooking in Cajun Country

Example text

Stir in the extract. In a large bowl, combine the flour, almonds, baking powder, salt, and chocolate chips. ⁄4 cup (56 g) nondairy butter, melted 11⁄2 teaspoons active dry yeast 1 teaspoon pure almond extract 3 cups (375 g) all-purpose flour Stir the wet ingredients into the dry using a rubber spatula, until combined. Cover and let stand for 1 hour at room temperature. Even though the batter won’t rise much, this allows the yeast to give these muffins their wonderful texture and flavor. 1 ⁄2 cup (60 g) sliced almonds 2 teaspoons (9 g) baking powder 3 ⁄4 teaspoon fine sea salt 1 ⁄2 cup (88 g) vegan mini semisweet chocolate chips (optional) 1 ⁄4 cup plus 2 tablespoons plus 2 teaspoons (101 g) almond butter or marzipan (optional) Lightly coat 10 standard muffin cups with cooking spray.

5 mm). (Use another flexible cutting board or Silpat on top, to prevent the rolling pin from sticking, if you have an extra. ) Pour a thin layer of canola oil into a frying pan and heat over high heat. 5 cm) wide and about 6 inches (15 cm) long. ) Place the strips in the hot oil and fry for about 15 to 20 seconds, until crispy and almost blackened. Flip and repeat on the other side. Transfer to a plate lined with paper towels to absorb the excess oil. Repeat until all the strips are fried. Serve as you would any bacon strip.

Combine with the yeast mixture. In a large bowl, combine the flour, salt, and baking powder. Stir the wet ingredients into the dry. Turn the dough out onto a floured surface, add extra flour as needed, and knead for about 5 minutes, just until the dough is smooth and not overly sticky. Return the dough to bowl and lightly coat with oil. Cover with plastic wrap and let rise for 1 hour. Divide the dough into 8 pieces. Shape into doughnuts by creating a hole in the center with your thumb. Place on a baking sheet lined with parchment paper or a silicone baking mat.

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Cooking in Cajun Country by Karl Breaux, Cheré Dastugue Coen

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