New Orleans Cuisine (旅行笔记）
New Orleans Cuisine
1. Café du Monde, 法语意为"Café of the World”，新奥尔良出名的一家咖啡馆，特点是beignet和café au lait.地点Jefferson Park对面，离french quarter的酒店走路最多10分钟的样子。beignet之前在之前的那本书100 words for foodie里面有提到过，一种意思是指a square doughnut with no hole, 另一种意思是a fritter，油炸煎饼.
当然，这里的beignet 是第一种，左边的图。很好吃诶，很松软，也很甜，但不腻味。café au lait是指法语的"coffee with milk”, 是咖啡加热牛奶。而white coffee则是咖啡加上冷牛奶。
***(source: wikipedia) In Europe, café au lait can be prepared at home from dark coffee and heated milk; in cafés, it has been prepared on espresso machines from espresso and steamed milk ever since these machines became available in the 1940s—thus it refers to the usual"coffee and milk" combination, depending on the location, not to a specific drink."Café au lait" and "caffè latte" are used as contrasting terms, to indicate whether the beverage is served in the "French" or the "Italian" way, the former being in a white porcelain cup or bowl, the latter in a kitchen glass and always made from an espresso machine, whereas "café au lait" might be espresso- or dark coffee-based.In many American coffeehouses, a café au lait is a drink of strong drip brewed or French pressed coffee, to which steamed milk is added; this contrasts with a caffè latte, which uses espresso as a base. American café au lait is generally served in a cup, as with brewed coffee, being served in a bowl only at shops which wish to emphasize French tradition.Unlike the European café style, a New Orleans-style café au lait is made with scalded milk (milk warmed over heat to just below boiling), rather than with steamed milk. The use of roasted chicory root (菊苣根) as an extender in coffee became common in Louisiana during the American Civil War, when Union naval blockades cut off the Port of New Orleans, forcing citizens to stretch out the coffee supply. ( 当时咖啡供应量减少，只能用菊苣根来作为增量剂，之后成为新奥尔良café au lait 的特点）In New Orleans, café au lait is traditionally drunk while eating beignets dusted with powdered sugar, which offsets the bitterness of the chicory(但我喝着没觉得苦，就算没有beignet) .
chicory
Café du Monde’s beignets and café au lait (见右上角图片，图片来自网上，我自己拍的懒得上传了，还是蛮好吃的，推荐。）
2. red beans with rice 红豆米饭
这个基本上的餐馆都会有.最传统的是在周一做，食材有红豆，蔬菜（青椒，洋葱, 芹菜, 此三者被当地人称作"Holy Trinity" of vegetables），香料（thyme麝香草，cayenne pepper辣椒粉，bay leaf月桂叶），和周日晚上吃剩的猪肉骨头，一起在锅里慢炖，然后加上饭。现在的话，肉一般不是周日的leftover，通常用andouille sausage&tasso ham.
***(source:wikipedia)
(a) Andouille (/ænˈduːi/ an-doo-ee in US English; French pronunciation: [ɑ̃duj]; from Latin: "made by insertion") is a smoked sausage made using pork, originating in France. It was brought to Louisiana by the French immigrants and Acadian exiles that would merge to create much of Louisiana Creole culture.
(b)Tasso ham is a specialty of south Louisiana cuisine. In this case "ham" is a misnomer since tasso is not made from the hind leg of a hog, but rather the hog's shoulder. This cut is typically fatty, and because the muscle is constantly used by the animal, has a great deal of flavor. The butt, which will weigh 7 to 8 pounds, is sliced across the grain into pieces about 3 in (7.5 cm) thick. These are dredged in a salt cure, which usually includes nitrites and sugar. The meat is left to cure briefly, only three or four hours, then rinsed, rubbed with a spice mixture containing cayenne pepper and garlic, and hot-smoked until cooked through. Though tasso may be eaten on its own, it is more often used as part of a flavor base for stews or braised vegetables. It is used in dishes ranging from pasta to crab cakes to
soup and gravy. Appropriate to its roots, tasso is most often found in recipes of Creole origin, such as jambalaya.
(c)The cayenne pepper, also known as the Guinea spice, cow-horn pepper, red hot chili pepper, aleva, bird pepper,or, especially in its powdered form, red pepper, is a cultivar of Capsicum annuum, which is related to bell peppers, jalapeños, paprika, and others. The Capsicum genus is in the nightshade family (Solanaceae). It is a hot chili pepper used to flavor dishes and named for the city of Cayenne, the capital of French Guiana.
(d)红豆米饭是Louisiana Creole cuisine. ***Louisiana Creole cuisine is a style of cooking originating in Louisiana, United States which blends French, Spanish, West African, Amerindian, German, Italian and Irish influences, as well as influences from the general cuisine of the Southern United States.Creole cuisine revolves around influences found in Louisiana from populations present in Louisiana before the sale of Louisiana to the United States in the Louisiana Purchase of 1803.
3. gumbo
gumbo是当地很普及的汤。食材：肉（各种肉，或者海鲜），蔬菜（青椒，洋葱, 芹菜, 此三者被当地人称作"Holy Trinity" of vegetables），增稠剂 （可以分别用秋葵okra,filé powder(磨碎的黄樟叶sassafras leaves，是美国土著the Choctaw的一种香料），或者roux (之前的100 words for foodie有提到过）。我在酒店吃到的gumbo没有在gumbo shop里吃到的好吃，后者不是太粘稠（可能增稠剂用得比较少），并且相对更加辣更有味道。
4.po’boy
当地的一种三明治。食材：各种肉（烤肉，虾肉，蟹肉，牡蛎，crawfish小龙虾，当地的小龙虾还是蛮有名的），然后重点是面包类似法国baguette面包，据说做法是一样的，但是因为当地的天气，发酵得比较快，所以口感和baguette又有差别。我吃起来感觉crust比较咀嚼劲，然后内部还是比较松软。po’boy 可以是“dressed”, 也就是加上配料romaine lettuce(直立莴苣?), 西红柿, pickles(泡菜）, and mayonnaise（蛋黄酱）.
5. alligator sausage
新奥尔良一些餐馆有卖鳄鱼香肠，和鳄鱼汤。alligator sausage可以去french quarter的gumbo shop餐馆，alligator sausage不在菜单上，但你可以直接点。alligator bisque可以去french quarter的Antoine’s餐馆。
6. hurricane cocktail
新奥尔良当地的一种鸡尾酒。很甜，rum(朗姆酒）, fruit juice（各种果汁都可以，按照自己的喜好来吧）, syrup(糖浆） or grenadine(石榴汁糖浆).
7.oyster rockefeller
这道菜是french quarter的餐馆Antoine’s首创的，虽然在其他餐馆现在也能吃到，但Antoine’s的服务生说他们家的是最独特的，因为所用的蔬菜并不包含菠菜。很好吃，很推荐，什么味道就不说了，自己去吃了就知道。
＊＊＊（sauce: wikipedia)
Oysters Rockefeller consists of oysters on the half-shell that have been topped with various other ingredients (often parsley and other green herbs, a rich butter sauce and bread crumbs) and are then baked or broiled.A 1986 laboratory analysis by William Poundstone in Bigger Secrets indicated that the primary ingredients were parsley（香菜）, pureed and strained celery, scallions(小葱） or chives（韭菜） (indistinguishable in a food lab), olive oil （橄榄油）, and capers(刺山柑).
8.jambalaya
当地的一道菜，随处可见很普及，源自西班牙和法国。食材：肉，蔬菜，米饭。一般情况下都会含腊肠（除了腊肠也会同时含有其他的猪肉，鸡肉，虾肉，或者小龙虾肉等等），青椒，洋葱, 芹菜, 此三者被当地人称作"Holy Trinity" of vegetables， 和辣椒。
1. Café du Monde, 法语意为"Café of the World”，新奥尔良出名的一家咖啡馆，特点是beignet和café au lait.地点Jefferson Park对面，离french quarter的酒店走路最多10分钟的样子。beignet之前在之前的那本书100 words for foodie里面有提到过，一种意思是指a square doughnut with no hole, 另一种意思是a fritter，油炸煎饼.
当然，这里的beignet 是第一种，左边的图。很好吃诶，很松软，也很甜，但不腻味。café au lait是指法语的"coffee with milk”, 是咖啡加热牛奶。而white coffee则是咖啡加上冷牛奶。
***(source: wikipedia) In Europe, café au lait can be prepared at home from dark coffee and heated milk; in cafés, it has been prepared on espresso machines from espresso and steamed milk ever since these machines became available in the 1940s—thus it refers to the usual"coffee and milk" combination, depending on the location, not to a specific drink."Café au lait" and "caffè latte" are used as contrasting terms, to indicate whether the beverage is served in the "French" or the "Italian" way, the former being in a white porcelain cup or bowl, the latter in a kitchen glass and always made from an espresso machine, whereas "café au lait" might be espresso- or dark coffee-based.In many American coffeehouses, a café au lait is a drink of strong drip brewed or French pressed coffee, to which steamed milk is added; this contrasts with a caffè latte, which uses espresso as a base. American café au lait is generally served in a cup, as with brewed coffee, being served in a bowl only at shops which wish to emphasize French tradition.Unlike the European café style, a New Orleans-style café au lait is made with scalded milk (milk warmed over heat to just below boiling), rather than with steamed milk. The use of roasted chicory root (菊苣根) as an extender in coffee became common in Louisiana during the American Civil War, when Union naval blockades cut off the Port of New Orleans, forcing citizens to stretch out the coffee supply. ( 当时咖啡供应量减少，只能用菊苣根来作为增量剂，之后成为新奥尔良café au lait 的特点）In New Orleans, café au lait is traditionally drunk while eating beignets dusted with powdered sugar, which offsets the bitterness of the chicory(但我喝着没觉得苦，就算没有beignet) .
chicory
Café du Monde’s beignets and café au lait (见右上角图片，图片来自网上，我自己拍的懒得上传了，还是蛮好吃的，推荐。）
2. red beans with rice 红豆米饭
这个基本上的餐馆都会有.最传统的是在周一做，食材有红豆，蔬菜（青椒，洋葱, 芹菜, 此三者被当地人称作"Holy Trinity" of vegetables），香料（thyme麝香草，cayenne pepper辣椒粉，bay leaf月桂叶），和周日晚上吃剩的猪肉骨头，一起在锅里慢炖，然后加上饭。现在的话，肉一般不是周日的leftover，通常用andouille sausage&tasso ham.
***(source:wikipedia)
(a) Andouille (/ænˈduːi/ an-doo-ee in US English; French pronunciation: [ɑ̃duj]; from Latin: "made by insertion") is a smoked sausage made using pork, originating in France. It was brought to Louisiana by the French immigrants and Acadian exiles that would merge to create much of Louisiana Creole culture.
(b)Tasso ham is a specialty of south Louisiana cuisine. In this case "ham" is a misnomer since tasso is not made from the hind leg of a hog, but rather the hog's shoulder. This cut is typically fatty, and because the muscle is constantly used by the animal, has a great deal of flavor. The butt, which will weigh 7 to 8 pounds, is sliced across the grain into pieces about 3 in (7.5 cm) thick. These are dredged in a salt cure, which usually includes nitrites and sugar. The meat is left to cure briefly, only three or four hours, then rinsed, rubbed with a spice mixture containing cayenne pepper and garlic, and hot-smoked until cooked through. Though tasso may be eaten on its own, it is more often used as part of a flavor base for stews or braised vegetables. It is used in dishes ranging from pasta to crab cakes to
soup and gravy. Appropriate to its roots, tasso is most often found in recipes of Creole origin, such as jambalaya.
(c)The cayenne pepper, also known as the Guinea spice, cow-horn pepper, red hot chili pepper, aleva, bird pepper,or, especially in its powdered form, red pepper, is a cultivar of Capsicum annuum, which is related to bell peppers, jalapeños, paprika, and others. The Capsicum genus is in the nightshade family (Solanaceae). It is a hot chili pepper used to flavor dishes and named for the city of Cayenne, the capital of French Guiana.
(d)红豆米饭是Louisiana Creole cuisine. ***Louisiana Creole cuisine is a style of cooking originating in Louisiana, United States which blends French, Spanish, West African, Amerindian, German, Italian and Irish influences, as well as influences from the general cuisine of the Southern United States.Creole cuisine revolves around influences found in Louisiana from populations present in Louisiana before the sale of Louisiana to the United States in the Louisiana Purchase of 1803.
3. gumbo
gumbo是当地很普及的汤。食材：肉（各种肉，或者海鲜），蔬菜（青椒，洋葱, 芹菜, 此三者被当地人称作"Holy Trinity" of vegetables），增稠剂 （可以分别用秋葵okra,filé powder(磨碎的黄樟叶sassafras leaves，是美国土著the Choctaw的一种香料），或者roux (之前的100 words for foodie有提到过）。我在酒店吃到的gumbo没有在gumbo shop里吃到的好吃，后者不是太粘稠（可能增稠剂用得比较少），并且相对更加辣更有味道。
4.po’boy
当地的一种三明治。食材：各种肉（烤肉，虾肉，蟹肉，牡蛎，crawfish小龙虾，当地的小龙虾还是蛮有名的），然后重点是面包类似法国baguette面包，据说做法是一样的，但是因为当地的天气，发酵得比较快，所以口感和baguette又有差别。我吃起来感觉crust比较咀嚼劲，然后内部还是比较松软。po’boy 可以是“dressed”, 也就是加上配料romaine lettuce(直立莴苣?), 西红柿, pickles(泡菜）, and mayonnaise（蛋黄酱）.
5. alligator sausage
新奥尔良一些餐馆有卖鳄鱼香肠，和鳄鱼汤。alligator sausage可以去french quarter的gumbo shop餐馆，alligator sausage不在菜单上，但你可以直接点。alligator bisque可以去french quarter的Antoine’s餐馆。
6. hurricane cocktail
新奥尔良当地的一种鸡尾酒。很甜，rum(朗姆酒）, fruit juice（各种果汁都可以，按照自己的喜好来吧）, syrup(糖浆） or grenadine(石榴汁糖浆).
7.oyster rockefeller
这道菜是french quarter的餐馆Antoine’s首创的，虽然在其他餐馆现在也能吃到，但Antoine’s的服务生说他们家的是最独特的，因为所用的蔬菜并不包含菠菜。很好吃，很推荐，什么味道就不说了，自己去吃了就知道。
＊＊＊（sauce: wikipedia)
Oysters Rockefeller consists of oysters on the half-shell that have been topped with various other ingredients (often parsley and other green herbs, a rich butter sauce and bread crumbs) and are then baked or broiled.A 1986 laboratory analysis by William Poundstone in Bigger Secrets indicated that the primary ingredients were parsley（香菜）, pureed and strained celery, scallions(小葱） or chives（韭菜） (indistinguishable in a food lab), olive oil （橄榄油）, and capers(刺山柑).
8.jambalaya
当地的一道菜，随处可见很普及，源自西班牙和法国。食材：肉，蔬菜，米饭。一般情况下都会含腊肠（除了腊肠也会同时含有其他的猪肉，鸡肉，虾肉，或者小龙虾肉等等），青椒，洋葱, 芹菜, 此三者被当地人称作"Holy Trinity" of vegetables， 和辣椒。