Tag
Pralines are a traditional Creole confectionery item, famed for their moreish sweetness and nutty crunch. They derive their name from Marshal Luplesis-Praslin whose butler invented the recipe for pralines as a digestive aid. Essentially pralines are a sort of…
Continue reading
Jambalaya was the second Creole dish taught to me at the New Orleans School of Cookery. Consisting of meat (usually chicken and Andouille sausage), the ‘holy trinity’ of celery, green peppers and onions, vegetables, rice and sometimes seafood, it is…
Continue reading
While travelling in the USA on my epic Food Tour across the States (see the Food Travel Blog section) I attended a cookery class at the New Orleans School of Cookery. Our teacher taught us a number of traditional Nola…
Continue reading
