New Orleans, a city rich in culture and cuisine, is one of my favorite cities to visit. It feels like home away from home. I am looking forward to my next visit this spring. My husband often jokes that when we travel, I pick the restaurants I want to try before I even book us a place to stay. Yes, I always have a running list of restaurants and cuisine I want to experience when we travel to new places. I find it to be a terrific way to get a feel for the culture and flavors of the region.   

New Orleans’ oldest restaurant, Antoine’s, opened in 1840 and is still owned and operated by fifth generation relatives of the original founder, Antoine Alciatore. Antoine’s is the birthplace of the culinary classic, Oysters Rockefeller.  In fact, many dishes that are still popular today were born in New Orleans. In 1906 the muffuletta sandwich was created out of necessity as a way for Sicilian farmers to eat their meats, cheeses and olive salad as a handheld. The po’boy sandwich came about during a 1929 streetcar workers’ strike. The sandwich was a cheap, effortless way to feed the hundreds of strikers. Bananas Foster, flambéed bananas with vanilla ice cream, was first served at Brennan’s in 1951.

There are many foods synonymous with New Orleans. The beignets served at Café du Monde were declared the state doughnut in 1986. King cake is wildly popular during Carnival season.  In 2010, Haydel’s Bakery broke the world record for largest king cake by making two cakes that encircled the Superdome. The rye-based Sazerac is the official cocktail to be slowly sipped in the Big Easy.

I like to seek out seasonal foods when traveling. Fortunately, we will be visiting during “mudbug” season. “Mudbugs” aka crawfish boils have already kicked off at many NOLA restaurants. Yum!

We will also catch the end of oyster season which runs October through April. Of course, oysters are available all year long, but historic restaurants like Casamento’s, established 1919, used to close during the summer months when it was too hot to keep the oysters fresh. Still open today from September through May, Casamento’s is a great place to find oysters raw on the half shell, charbroiled, fried, as an oyster loaf sandwich or even in a rich, creamy oyster stew.

Last but not least, I can’t talk about New Orleans foods without mentioning Cajun and Creole cooking. Though oftentimes used interchangeably, Cajun and Creole are two distinct ethnic groups with their own unique history, traditions and culture. No matter how different their backgrounds, these two groups have made immense contributions to the State of Louisiana, and of course, the city of New Orleans. From cuisine to architecture, and language to customs, there’s so much inspiration to be noted from each group that entire books are devoted to them.

Cajun food is robust, rustic food found along the bayous of Louisiana, a combination of French and Southern cuisines. It was brought to Louisiana from the French who migrated to the state from Nova Scotia 250 years ago and used foods right from the land. Think of meals with lots of smoked meats as well as meat-heavy, one-pot dishes like jambalaya or the rice-filled, spicy pork sausage known as boudin. The backyard crawfish boil is another byproduct of Cajun culture. Though delicious Cajun food can certainly be found in New Orleans, the true heart of Cajun country lies northwest of the city in areas like Breaux Bridge and Lafayette.

Creole food is cosmopolitan food created in New Orleans with European, African and Native American roots. The French influence is strongest, but vestiges of Italian, Spanish, German and even Caribbean can be found in some dishes. The essence of Creole is found in rich sauces, local herbs, red ripe tomatoes and the prominent use of seafood caught in local waters. It is associated with the old-line kitchens of New Orleans, where generations of traditions are carried on today. Think of rich, roux-based gumbo, shrimp creole, grits and grillades, redfish courtbouillon and more.

I can’t hardly wait to get back to the Big Easy and enjoy the rich dining scene. Until then, I’ll make a batch of beignets, peruse through restaurant menus, make reservations and eventually book a place to stay.

French Quarter beignets

Prep time: 15 min, Inactive time: 90 min, Cook time: 20 min

Yield: about 2 dozen

• 1 cup warm water (105° to 110°)
• 2 teaspoons active dry yeast
• 1/3 cups of sugar + 1 tablespoon
• 2/3 cup whole milk
• 1 large egg + 1 yolk
• 3 tablespoons melted unsalted butter
• 1 teaspoon sea salt
• 4 1/3 cup All Purpose Flour
• neutral oil for frying
• powdered sugar

1. Add the warm water, yeast and 1 tablespoon of sugar to a standing mixer bowl and whisk until combined. Let sit for 7-10 minutes until it forms a raft on top.
2. Next, pour in the remaining sugar, milk, eggs and melted butter and whisk until combined.
3. Attach the bowl the stand mixer with the hook attachment and add in the salt and flour and mix on medium speed until smooth and the dough has pulled away from the inside of the bowl, about 2-3 minutes.
4. Cover the dough with plastic wrap or a towel and let sit at room temperature until it has doubled in size, about 90 minutes.
5. Transfer the dough to a large clean surface dusted with flour and roll out until it is ½” to ¾” thick and cut into 1 ½” to 2” squares or rectangles.
6. Add 5-6 of the beignets to a pot with hot oil or a deep fryer set to 350° and cook for 1 1 1/2-2 minutes per side or until golden brown.
7. Cook in batches until the beignets have all been fried and set on a sheet tray lined with parchment paper or paper towels and drain.
8. Coat heavily in powdered sugar and serve.

Lincoln Land Community College offers credit programs in Culinary Arts, Hospitality Management, Baking/Pastry, and Value-Added Local Food, and non-credit cooking and food classes through LLCC Community Education.

Cooking or food questions? Email epicuriosity101@llcc.edu.