November 6, 2012 § 2 Comments
High up on my list of cities to visit is New Orleans, and not least among the reasons for its position on said list is the food. Since it doesn’t look like I’m going to get there anytime soon, I’ve bought some cookbooks (Donald Link’s Real Cajun Cookbook and Cooking Up a Storm, the Times-Picayune compilation that was published after Katrina as a combination fund-raiser/attempt to replace recipes that folks had lost in the storm) and played with making some of the dishes I dream about. You may remember that gumbo I made a while back, for instance. My latest attempt to bring NOLA north is the legendary beignet.
I used this recipe I found online at The Cajun Grocer (which is where I get my andouille, alligator sausage, and ‘gator fillets, incidentally). I actually made the dough a while back and froze it but never got around to frying any up, mostly because it seemed like a waste of oil and time to just fry up a couple of beignets. However, I was recently reminded that I love fried mushrooms, and it occurred to me that I could have beignets in the morning and fried mushrooms for dinner, and that plan made it make sense to get the oil out and start frying.
I actually had this plan last weekend, and ended up not being hungry in the evening when it came time for the ‘shrooms, so I saved the oil for this weekend and a second round of beignets. Also, last weekend my oil was a bit too hot and the beignets ended up being raw in the middle. This weekend, the temperature was just right (about 360 deg. F) and they fried up perfectly. They’re very tasty, but this particular recipe is coming out really, really dense, and I’m not sure if it’s because the dough’s old or just this recipe. Guess I’ll have to make some more beignets and find out! (No recipe just yet, as I want to play around and find/make one that comes out nice and fluffy.)