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New Orleans' Welcoming Tables |
| Section: LIFE / CUISINE |
| Author: Corinna Lothar |
| Publication: The world & I online |
| Issue Date: 9/1/2007 |
| Size: 2,461 Words, 15,160 Characters |
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"Never hungry; never lonely," said the ladies' room attendant at Brennan's, the famous restaurant in the heart of New Orleans' French Quarter. "Not in New Orleans."
She's right. New Orleans' Ninth Ward remains a wasteland and Lakeview is still struggling to restore itself, but the Quarter, the beautiful Garden District, the developing Warehouse and Magazine Street districts are again flourishing and eager to welcome visitors.
Food has always been an important part of New Orleans' culture, which local chef John Besh defines as a combination of food, music and literature.There were 809 restaurants in the Big Easy before Hurricane Katrina nearly killed New Orleans' unique cuisine. Thanks to the pluck and spirit of the residents and culinary professionals, more than 700 restaurants are ...
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... when done. Remove the pan from the oven and let the cups cool in the water for 10 minutes. When cooled, remove from water and chill for at least 2 hours.
Serve topped with a dollop of whipped cream, dust lightly with cocoa or espresso powder.
Makes 8 servings. This recipe is from "New Orleans Classic Desserts" by Kit Wohl (Pelican Press).
Copyright © 2007 The Washington Times, LLC.
(812 of 15,160 characters)
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