By Judyrae Kruse Herald Columnist
Judyrae Kruse is taking some well-earned time off. Here is an encore column from April 2008.
We hear from Marysville helper-outer Kathy Liming: “I’ve been reading the recipes for beignets with much interest.
“While visiting friends in Louisiana, they took us to Lafayette to visit Vermilion Ville, a Cajun/Creole heritage and folklife park.
“It is a living history museum, depicting life between 1765 and 1890. They had performance buildings and houses, some replicas and some built in 1840.
“In the Ecole de Cuisine (cooking school), a young man made beignets for us. I don’t know how many this recipe will make, but it was really easy and the beignets were so good.”
Speaking of beignets, the other day I mentioned these are available at the Cajun Bar &Grill in Concrete.
(Note: Since this column was published in 2008, this restaurant has closed.)
Timothy Cooley of the CB&G now tells us, “We do offer beignets on our breakfast buffet during Sunday brunch, from 9 a.m. to 1 p.m., on alternating weekends. But we will always make them on special request, and ours are always made from scratch.”
That takes care of the sweet side of things today, so let’s get to the savory.
“Here’s a great winter potato salad,” Connie Trier tells us, noting she found it at allrecipes.com.
Ecole de Cuisine beignets
Oil for frying
1 cup flour
1/8 teaspoon salt
2 tablespoons each sugar and baking powder
1/2 cup very cold milk or very cold water
Heat oil to about 350 degrees.
In mixing bowl, stir together the flour, salt, sugar and baking powder.
In small bowl, beat egg well; beat in milk or water, then add to flour mixture and mix well.
Take small spoonfuls of batter and drop into the hot oil; fry until golden brown.
Lift from oil, drain on paper towels, sprinkle with powdered sugar and serve hot.
German potato salad
4 slices bacon
1 tablespoon flour
2 tablespoons sugar
1/3 cup water
1/4 cup white wine vinegar
1/2 cup chopped green onion
Salt and pepper to taste
Bring a large pot of salted water to a boil; add potatoes and cook until tender but still firm, about 15 minutes.
Drain, cool and chop.
In a large, deep skillet, cook bacon over medium-high heat until evenly brown. Drain, crumble and set aside, reserving bacon drippings.
Add flour, sugar, water and vinegar to skillet and cook in reserved fat over medium heat until dressing is thick.
Add reserved bacon, potatoes and green onions to skillet and stir until coated.
Cook until heated through, then season with salt and pepper and serve warm.
The next Forum will appear in Monday’s Time Out section.