Paul Prudhomme

Posted in Cookware by admin on November 26, 2004 No Comments yet

Paul Prudhomme

There is no better way to enjoy bold flavors with festive gift baskets for New Orleans. These samples are only a wonderful way to back to the city of Mardi Gras without leaving home. Once, the only way for you to experience the savory, spicy delights of New Orleans was to travel to Louisiana to yourself, but this has now changed. If you or someone you know is anxious that some of the foods that are specialties Country Creole, Cajun gift baskets are a unique idea and great!

Chefs like Emeril Lagasse, Paul Prudhomme and John Besh has been very influential figures who have popularized the cuisine of New Orleans. They have helped narrow the regional cuisine and introduce people who have never set foot in the city.

Tourists who have been fortunate to visit the coastal town of the person have been amazed and impressed by the dishes impressive and creative use of hot spices and peppers in food in the region. Etouffe Wonderful, creative rice dishes and spicy pork medallions are now as familiar as the Beignets delicate Po'Boys and hot spicy fried shrimp that have been long associated with the city of New Orleans.

Creole cuisine, gumbo spicy citrus marinade, red rice and jambalayas all evoke memories of the "Big Easy" New Orleans. The French and Spanish influences in food and cuisine of this region is undeniable, and the tastes that can be sampled are unforgettable.

In fact, New Orleans cuisine is one of the most popular programs and is responsible for attracting millions of visitors each year. Now you can savor the flavors and foods home with a gift basket of Cajun.

Since the '80s there was a newer version of Creole cuisine that has delighted visitors to New Orleans. Cooking techniques that soon defined Nouvelle Creole style differed from the pure spicy Cajun cuisine. The ingredients became mostly fresh and finished products were more refined and light, sparkling with bursts of flavor. This was due in large part to the fact that chefs are combining ideas and recipes from the Southwest and parts of Asia with the more traditional and Cajun cooking styles in the south.

A gift basket of New Orleans is the perfect way for you to enter some of these great flavors to a friend or colleague. Of course you can always send flowers, but is not it time to increase the WOW factor At least one or two degrees?

Imagine the delight of a friend or family member's face when a Cajun gift basket is delivered to your door. Suddenly, they have a wonderful number of food products to the sample with seasonings, spices and other delicacies.

Need not comply with food without fail and without a soul when you can select a few ingredients gift basket and create New Orleans dirty rice, shrimp boil crawfish Etouffee, shrimp or spicy barbecue delicious course house.

What better way to let the good times you spend with a real taste of New Orleans?

About the Author:

For the best Cajun and Creole recipes, visit www.Cooking-New-Orleans-Style.com.

Dianna Eure Smith is a Cajun cooking enthusiast, has published articles and e-books in the family, home, fitness, business and cooking categories, and is author of “Cajun Cooking News”.

A variety of New Orleans Gift Baskets can also be found at Cooking New Orleans Style website.

Article Source: ArticlesBase.comNew Orleans Gift Baskets – Give the Gift of Soulful Flavor

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Here for the first time the famous food of Louisiana is presented in a cookbook written by a great creative chef who is himself world-famous. The extraordinary Cajun and Creole cooking of South Louisiana has roots going back over two hundred years, and today it is the one really vital, growing regional cuisine in America. No one is more responsible than Paul Prudhomme for preserving and expanding the Louisiana tradition, which he inherited from his own Cajun background.Chef Prudhomme’s incredibly good food has brought people from all over America and the world to his restaurant, K-Paul’s Louisiana Kitchen, in New Orleans. To set down his recipes for home cooks, however, he did not work in the restaurant. In a small test kitchen, equipped with a home-size stove and utensils normal for a home kitchen, he retested every recipe two and three times to get exactly the results he wanted. Logical though this is, it was an unprecedented way for a chef to write a cookbook. But Paul Prudhomme started cooking in his mother’s kitchen when he was a youngster. To him, the difference between home and restaurant procedures is obvious and had to be taken into account.So here, in explicit detail, are recipes for the great traditional dishes–gumbos and jambalayas, Shrimp Creole, Turtle Soup, Cajun Popcorn, Crawfish Etouffee, Pecan Pie, and dozens more–each refined by the skill and genius of Chef Prudhomme so that they are at once authentic and modern in their methods. Chef Paul Prudhomme’s Louisiana Kitchen is also full of surprises, for he is unique in the way he has enlarged the repertoire of Cajun and Creole food, creating new dishes and variations within the old traditions. SeafoodStuffed Zucchini with Seafood Cream Sauce, Panted Chicken and Fettucini, Veal and Oyster Crepes, Artichoke Prudhomme–these and many others are newly conceived recipes, but they could have been created only by a Louisiana cook. The most famous of Paul Prudhomme’s original recipes is Blackened Redfish, a daringly simple dish of fiery Cajun flavor that is often singled out by food writers as an example of the best of new American regional cooking.For Louisianians and for cooks everywhere in the country, this is the most exciting cookbook to be published in many years.