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    You are in: Home / Cookbooks / ZWT: Creole/Cajun/French
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    15 recipes in

    ZWT: Creole/Cajun/French


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    Crepes can be folded and filled with your choice of filling. Time does not include 1 hour resting time.

    Recipe #373727

    A simple, classic recipe. This pairs well with creamy mashed potatoes. I listed the components of the bouquet garni separately for the ingredient list. Cooking time is largely unattended

    Recipe #373742

    A sophisticated version of the popular crumble dessert.

    Recipe #373684

    A simple and delicious meal.

    Recipe #280832

    A contemporary Creole dish from New Orleans. If you can't find Creole tomatoes, just use a very red, ripe tomato such as Roma.

    Recipe #373490

    This recipe is from Pierre Hermé. It is delicious! This glaze becomes thick enough to spread with an icing spatula after it cools a bit, but pours easily while still warm. This can be stored in the refrigerator and brought up to 94°F-104°F for later use. The extra chocolate sauce is great on ice cream!

    Recipe #344009

    I've been to New Orleans a couple of times and absolutely loved jambalaya. Here is a version from the Napoleon House in the French Quarter. If you cannot find Anouille sausage, just subsitute another spicy sausage.

    Recipe #373492

    If you want chocolate meringue cookies, gently fold in 2 ounces of finely chopped bittersweet chocolate at the end of step 2. The meringues may be soft right after coming out of the oven, but they will stiffen as they cool. If it's humid or rainy, you can minimize stickiness by allowing the meringues to cool in a turned-off oven for an additional hour (total of 2 hours cooking) without opening the door and then transferring immediately to an airtight container to seal. These can be kept in an airtight container for up to 2 weeks. Cooking time is inactive.

    Recipe #373696

    Use any fresh seasonal berries you like. If you're using raspberries, blueberries, or blackberries, leave them whole. Slice strawberries if you use them. Time does not include 1 hour of chilling.

    Recipe #371234

    A sandwich that originated in New Orleans, this recipe is from the Café Maspero in the French Quarter. Traditionally, a muffaletta has venison, but this version uses pastrami, which is the Café Maspero's specialty. The time does not include the 1 hour marinating.

    Recipe #373489

    If you want a healthier version, use low-fat yogurt instead of the cream.

    Recipe #373725

    A Creole dish from The Grocery restaurant in the Garden District of New Orleans.

    Recipe #373488

    This will work well with any fresh berry, or even bananas. Most of the cooking time is inactive and the time does not include chilling.

    Recipe #373786

    This is from my Penzeys catalog and is recommended for a Mardi Gras party because it's a New Orleans inspired dish. Most of the cook time is inactive.

    Recipe #367526

    I saw this on a food blog and am keeping it here to try sometime.

    Recipe #332836


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