Text 38153, 94 rader
Skriven 2010-05-24 00:07:00 av JIM WELLER (1:123/140)
     Kommentar till en text av LEE LOFASO
Ärende: Recipes to Die For
==========================
-=> Quoting Lee Lofaso to Jim Weller <=-

 LL> foods in New Orleans are very similar to foods in the
 LL> Caribbean, having the same elements of Creole cuisine
 
 LL> New Orleans is more of a mix of cultures, rather than being
 LL> solely French.

 LL> Consider New Orleans cuisine as being a mix of Spanish,
 LL> African, Native American, and Western European traditions.

I'm no expert but I think of Cajun as French based country cooking,
modified with local foods and by Native American influences,
specifically Normandy peasant cuisine with Mi'kmaq influences from
Maritime Canada and then mutated again by the local flora and fauna
and Native Americans the Acadians encountered in Louisiana. Creole
food is a mix of Spanish and French, but more upperclass wealthy,
not peasant style plus African (from the actual cooks in the
kitchens), again modified by local ingredients.
    
 LL> Today, New Orleans cuisine is being transformed again
 LL> new traditions from Southeast Asia

See:

<http://www.vietworldkitchen.com/blog/2010/04/
vietnamese-cajun-crayfish-craze-in-america.html>

or http://tinyurl.com/viet-cajun

for a neat article on that.

In the next recipe I love the delightfully vague phrase "ground
provisions"... it gives you so much freedom to do as you please.
living where I do Irish white potato would be the default starchy
root.
 
MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Creole Pea Soup
 Categories: Caribbean, Beef, Onion, Soups
      Yield: 4 Servings

      1 lb Soup meat
    1/4 lb Salt beef
      2 tb Oil
    1/2 c  Split peas
      2 pt Water or stock
      1 lb Ground provisions (yams,
    Eddoes, cassavas, etc.)
    Eschallot, celery, and
    Thyme
      1    Onion
    1/4 ts Black pepper

  Clean, wash, and soak the split peas overnight. This softens the
  peas and ensures that they cook quickly and easily.

  Next day, wash and cut up the eschallot, celery, thyme, onion, and
  meat.

  Soak the salt beef for 1/2 hour before cutting up.

  Heat the oil until smoking, and lightly fry the onion and
  eschallot and set aside. Brown any lean meat, but not bone or salt
  beef.

  Put the water or stock, meat, salt beef, and peas to cook in a
  covered pot. Bring to a boil.

  Skim well and add the prepared seasonings. Reduce the heat and
  simmer until the peas are thoroughly softened and broken down --
  about one hour. Swizzle if necessary.

  Peel and wash the provisions, cut into neat pieces or dice. Add to
  the soup with salt and cook until soft -- about 30 minutes.

  Add dumplings, if desired. Serve very hot.

  From: Donna L

MMMMM


Cheers

YK Jim


... Asparagus is a vegetable people never shut up about in spring.

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