Tasty Bites - A Kitchen Project Newsletter ,

July 15, 2009

This is Stephen Block from the Tasty Bites Recipe Newsletter ~~~~~~~~~~~~~~~:-)))~~~~~~~~~~~~~~~ Go Here Directly to Get all the Recipes in this Newsletter Here is some history of Mardi Gras How it started and about the festivals around the world. Historically it is a time to get a bit crazy before you have a time of sacrifice for your faith. What impresses me is that this festival has kept it's popularity for sooooo long. Perhaps it is good to put on the masks and act a bit nutty sometimes and not take life so seriously. Although the time of devotion is important too. Maybe they go a hand in hand. New Orleans is famous for many foods and Cusines, 2 being Creole and the other is Cajun. The words Cajun and Creole are not interchangeable, even where food is involved. Many Cajun and Creole dishes are based on a roux and use some of the same ingredients such as cayenne pepper, okra, sweet potatoes, squashes, beans, corn and sassafras (bottled as filé, a topping for gumbo). Go here to read the differences between Cajun and Creole One of the basics of Cajun cooking is the roux. It REALLY makes a huge difference when you make a good dark roux. Here are some of the basics of Cajun cooking. Including how to make dark roux with step by step pictures. One of my favorite Cajun Dishes is Seafood Gumbo. Here are two different styles Seafood File Gumbo Seafood Okra Gumbo Here is a nice side dish that I ran all the time at my restaurant. New Orleans Red Beans and Rice ~~~~~~~~~~~~~~~:-)))~~~~~~~~~~~~~~~ Kitchen Tool Review The Hand Held Immersion Blender
Get it all here........................... Tasty Bites Recipe Newsletter   As usual I always love to hear from you and what your favorite are, email me please.... Stephen@kitchenproject.com Stephen Block http://www.kitchenproject.com /TastyBites