more New Orleans
The shot with all the people is the class we took at the New Orleans School of Cooking. I recommend their classes to anyone who visits New Orleans. As well as learning to make Shrimp and Artichoke Soup, Crawfish Etouffee, Bread Pudding and Pralines, we learned a lot about the history of Louisiana and the various influences on the cuisine. Plus, we got to enjoy what was cooked for lunch, along with a cold beer - all for under 30 Americanos each.
That's Tuffy P. in the bottom shot.
2 comments:
Wow - the cooking class sounds wonderful. A close friend of mine is from NO, and she's always going on about the food, which sounds fatty and fried and totally bad for you, but totally awesome at the same time...
Consider that a cajun roux is half lard and half flour, and they use it for etouffee, gumbo and lots more dishes. It is super-delicious at the same time. We came home with an amazing book about cajun and creole cooking - the thing weighs in at about 10 pounds!
In Acadiana and in New Orleans, all the food was delicious across the board.
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