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Envoyez-moi vos recettes

Un visiteur français a laissé un commentaire brillant : si je ne trouve pas authentique la recette « Poulet à la Louisiane », pourquoi pas poster ma recette?

Bon. Je suis après écrire ma recette pour le poulet fricassée. Mais vous, les Louisianais et Louisianaises, avez-vous une bonne recette à poster ici? Quelque chose qu'une grand-maman reconnaîtrait?

Si oui, vous pouvez le poster dans les commentaires ou me l’envoyer par courriel (jboney [at] cornellcollege.edu).

Commencez le riz!

Posted on octobre 13, 2003 at 11:36 PM in Blogosphère | Permalink

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Beignets

1 cup scalded milk
1 egg beaten
2 Tbsp vegetable oil
2 Tbsp granulated sugar
1 envelope dry yeast
3 cups all-purpose flour
1 tsp salt
½ tsp ground cinnamon
½ tsp ground nutmeg
Vegetable oil for deep-frying
Powdered sugar

In a large bowl, combine the milk and egg with the 2 tablespoons vegetable oil and the sugar. Blend thoroughly, then add the dry yeast and stir to dissolve. Sift together the flour, salt, and spices, then add half to the yeast mixture. Mix well. Add the remaining flour and knead to incorporate it. Form a large ball, cover and let double in bulk, about 40 minutes. Punch down and knead until dough is elastic.

On a floured board, roll out the dough to a thickness of ¼ in and cut into 24 5-in squares. Cover and allow to rise again, about 45 minutes. Pour 3 in of oil into a deep-fryer or tall heavy-bottomed saucepan, heat to 375 degrees Fahrenheit. Drop in the dough squares a few at a time, cooking and turning them until golden. Remove with a slotted spoon and drain on absorbent paper. Dust with powdered sugar. Serve hot, with a wonderful cup of Community, Café du Monde or Mello Joy.

Posted by: Roy at 12 jan 2006 14:21:43