Although beignets fit the bill as a pre-Lenten indulgence, in New Orleans, they are enjoyed throughout the year, and not just for breakfast.
In New Orleans, the beignet epicenter is Café du Monde. Located in the old French Market area, this café has been serving beignets and chicory flavored coffee since 1862. Even before the French arrived, the area was used by native Indians as a trading post, notes Café du Monde general manager Burt Benrud.
As Mardi Gras nears, attention is drawn to Carnival parades with giant puppets and beaded masks, plates of jambalaya and over-the-top drinking in the streets of New Orleans.
While much of this is good and sometimes clean fun, some people may prefer to start their Mardi Gras slowly, with a New Orleans-themed breakfast of beignets and café au lait.
So for our refined fare, we opted for a crostini party. We created 10 toppings that can be spooned, scooped or smeared onto whatever bases you like. Assemble the toppings, offer up an assortment of breads, crackers and crisps, then let guests help themselves while you focus on the awards (and the cocktails).
To make your party prep even easier, all of these toppings can be assembled up to a day ahead of time. Many of them take 30 minutes or less to assemble. The flavors will be better if you let the toppings come to room temperature for 30 minutes before serving.
As the snow piles up, the bounty of farmers’ markets, replete with the colors and textures of fresh produce, seems but a distant dream. Fresh-produce fixes can be had, but these travel many miles to get here and may no longer have that bright taste of summer.
Some consumers may be choosing wheat-free pastas and noodles because they prefer the taste or texture to wheat-based pasta; others, however, may have found they are allergic or sensitive to foods containing wheat gluten.
Gluten is a protein found in the grains wheat, barley, rye and triticale (a cross between wheat and rye). Those who are allergic or intolerant to gluten may develop celiac disease, a digestive disorder causing symptoms ranging from discomfort to the inability to absorb essential nutrients.
In my family, there are no food allergies or sensitivities that result in the avoiding of gluten-based products. However, in the interest of objective journalism, I felt I should taste-test a food with which I was personally unfamiliar.
As a food writer and cook, I wanted to explore differences in flavor, texture and cooking time between wheat-based and non-wheat pasta noodles.
Going gluten-free is a snap if you happen to like Asian cuisine. Many recipes of the Asian persuasion—Chinese, Japanese, Thai and Vietnamese to name a few—include non-wheat noodles or rice to complement vegetables, meat or seafood.
While some Asian noodles are made from wheat — udon and ramen — gluten-free varieties include those made with mung beans, rice, yams, potato starch or buckwheat flour.
As the outdoor mercury stays well below the comfort zone, daydreams turn to sunny beaches and hot foods. For those who can’t get to the beach, a vat of chili on the stove is a good stand-in.
But not all peppers are destined for the chili pot — these days many varieties are finding themselves starring in such non-savory settings as fruit preserves, cookies and even alcoholic beverages.
Super Bowl party food is supposed to be indulgently heavy and satisfying. It should be rich and savory and totally over the top.
So to satisfying all of those criteria, I created a mega mashup that draws on two classic party foods — Buffalo chicken wings and nachos. The resulting buffalo chicken nachos are easy to assemble, but pack tons of big, bold flavor to get you through the big game. And because they are nachos, it’s easy to make enough to feed a crowd.
This is a list of recipes that have appeared in the Kenosha News since Jan. 1, 2010. You can search by ingredients, by type of dish, time to prepare or number of people the dish serves.