Beignets are a new orleans treat almond flour banana bread recipe

I have had the opportunity to travel extensively in my life. I do love to go abroad and experience many diverse cultures, but I am just as happy experiencing the customs and cultures found right here in the beautiful united states of america.

As a chef I do not only pack a suitcase — I pack a stomach ready to taste all the goodness this country has to offer. There is no better way to get to know a place than by sampling the food. I have had great cioppino in san francisco, crab cakes in maryland, steak in texas, tex-mex in new mexico, garbage plates in rochester, cheese steaks in philadelphia, a primanti bros. Sandwich in pittsburgh and hot dogs in chicago. These are not the only cities with great food, but for me there is no place to eat and drink like new orleans.

Where else can you step into a bar, grab a beer or a hurricane, and walk down the street, the sounds of dixieland jazz flowing into the street from each doorway you pass.Powdered sugar

you can stop along the way and get oysters fresh from the gulf, shucked at a counter. Grab a po’boy sandwich of either fried oysters, shrimp or catfish on a soft baguette with remoulade sauce. Have an entire italian delicatessen of cold cuts and cheeses mounded with olive salad on an entire round loaf of bread or as they call it, a muffaletta. Sit down for a steaming warm bowl of étouffée, gumbo or dirty rice. Let’s not forget the crawfish boil, in which little luscious mud bugs are boiled in cajun spice and then torn apart to suck out incredible juices and meat.

And just when you think you are full it is time for dessert. If it is mardi gras, you may get a slice of king cake, the multicolored danish-style cake served in february. Maybe it is a trip to brennan’s for bananas foster. I personally like to head over to café du monde for a plate of beignets and a cup of chicory coffee.

Now you can have beignets any time of day — for breakfast, a snack for an afternoon break in between shopping, dessert or a late-night cap to a perfect evening. If you have never had them they are odd-shaped fried doughnuts similar to italian zeppoles: a yeast-raised doughnut or dough ball that is deep fried and then topped with lots of powdered sugar.Powdered sugar how could this be bad! Pair them with a cup of new orleans unique chicory coffee and you are in for a treat. Why chicory in coffee? During the civil war when coffee was scarce the people of new orleans went back to their french roots and started adding chicory to the coffee to extend it. The french did this in 1808 when there was a blockade under napoleon.

Chef’s corner appears wednesday. Send comments and questions to features@poughkeepsiejournal.Com. Eric L. Schawaroch is an associate professor of culinary arts at the culinary institute of america.

In large bowl, sprinkle yeast over the warm water; stir to dissolve and let stand for 5 minutes. Add sugar, salt, beaten eggs and evaporated milk. Whisk or use electric mixer to blend thoroughly. Add 4 cups of the flour; beat until smooth.

Add shortening; gradually blend in remaining flour. Cover with plastic wrap and chill at least 4 hours or overnight.Chicory coffee roll out on floured board to 1/8-inch thickness. Cut into 2 1/2- to 3-inch squares. Deep fry at 360 degrees for 2 to 3 minutes until lightly browned on both sides. Drain on paper towels and sprinkle generously with powdered sugar. Serve hot with coffee.