By Arlene Coco
Chef Arlene Coco discovered Cajun cooking from the simplest cook dinner in Baton Rouge . . . her mama. Now she passes those classes on in an easy, easy-to-read kind for the start in addition to the extra adventurous prepare dinner. examine the secrets and techniques of getting ready an ideal roux, serious in lots of of the vintage Cajun dishes. furthermore, the following and there one of the recipes are little thoughts of a time while existence at the bayou used to be candy and easy.
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Extra resources for Making It Easy: Cajun Cooking (Making It Easy)
Combine with butter, sesame seeds, flour, salt, and spices. 2. Mix dough with mixer until blended well; it will change colors after about 4 minutes and turn into a soft dough. 3. Form dough into 3 rolls and wrap in plastic wrap. 4. Chill for one hour. 5. Cut into ¼-inch slices and place on a cookie sheet. Bake at 350°F for 12 to 15 minutes until golden brown. Store in an airtight container.
He holds the important position in my company as "quality control," which can be a daunting job at times. Martin also took care of the vegetable garden, which made the dishes taste delicious and remarkable. A special thanks goes to my mother, who has helped me gather the family recipes, and my brother Warren and his wife, Donna, who spent the time teaching me the techniques and finer points of cooking wild game. The staff at Republic of Texas Press, especially Ginnie Bivona, gave me guidance when I needed it most.
Over the past twenty years or so, I have picked up a few ideas that have stood the test of time. When I travel or take classes, I only try to take away one idea and use it in my cooking. The key to successful cooking is to be organized, but don't forget the most important ingredient in any recipe is to have fun! I would like to share some "oneliners" that I have learned from other chefs that have made life in the kitchen a little easier. It is easier to grate or "zest" citrus rinds that have been frozen first.