Beignets

I have never been to New Orleans, but that doesn’t mean I can’t bring New Orleans to me.

Café Du Monde is a famous site for anyone touring this Louisiana city, and they are most well known for their café au lait and Beignets — if you aren’t familiar, think of the lightest, airiest fried dough you’ve ever had.

Now, I know using the boxed mix is kind of cheating, but why mess with the best, right? And using the box makes the recipe very, very simple.

Beignets

Café Du Monde Beignets (yields 2 dozen)

  • 2 cups beignet mix
  • 7 oz water (7/8 cups)
  • All-purpose flour
  • Vegetable oil — enough for 1-2 inches deep in pan

Mix together the beignet mix and water with a spoon until it comes together.

On a floured surface, roll the mix to 1/8″ thickness. The dough is sticky, so use flour liberally.

Cut the dough into 2-3″ squares. (The exact recommended width is 2 1/4″.)

Pour 1-2″ oil in a pan, and heat to 370 degrees F. Deep fry the dough, continuously basting with a spoon.

After about 8-10 seconds, the beignets should have risen to the surface and should be golden. Place onto paper towel to absorb some of the excess oil, then serve immediately.

And the best part — sprinkle with powdered sugar (or cinnamon sugar!).

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Butternut Squash, Lentil & Leek Soup

Butternut Squash, Lentil & Leek 2I was shocked to discover that if you throw a few ingredients in a pot, the result can be delicious soup. The truth is… that is exactly what I did. I chose three main ingredients: butternut squash for some sweetness and starch, lentils for protein and heartiness, and leeks for extra flavor. I added in some stock, salt, and pepper, and there you have it.

(If your leftover soup has lost some of it’s liquid, you can add some more stock, or even better, serve it over rice.)

Recipe here. Enjoy!

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Onion Rosemary Focaccia

Onion Rosemary Fococcia

This was my very first attempt at making bread, and to my surprise, it was quite seamless. It may seem daunting to make bread from scratch… but, I promise, there is nothing to be scared of.

Focaccia is a great place to start. 1) It’s delicious! 2) It’s a very simply recipe with few ingredients. 3) The waiting time when the dough sits and rises is not too long. 4) You can add any toppings you like.

In my head, I always think of Focaccia as having sauteed onions and rosemary, so I decided to stick with this version, but there are an infinite number of combinations: You could add mozzarella and tomato to make a Caprese version, or simply add Parmesan cheese, or add olives, onions, and goat cheese. Now that I’ve added this dough recipe to my repertoire, I feel more comfortable making it again and testing the limits of Focaccia. This is definitely one to try. Enjoy!

Recipe here.

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Onion Rosemary Fococcia

Don’t mind the missing piece in the top right corner… I just couldn’t help myself!

Onion Rosemary Fococcia

Pecan Cornmeal Butter Cake

Pecan Cornmeal Butter CakeSeeing as cornbread is my favorite food, I could not pass over this recipe for Pecan Cornmeal Butter Cake (courtesy of Smitten Kitchen). It was everything I hoped it would be and more. It resembled cornbread, but could easily serve as a dessert, since it is a bit sweeter and nuttier. I even had it for breakfast the next day. A perfect, easy, and delicious cake with no fuss or frills.

Recipe here.

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