From the hidden treasures tucked away in Treme to sweeping panoramic views overlooking the Mississippi River, these are sights, tastes and stories of our favorite restaurants. With over 70 restaurant recipes, historic photos and trivia about the city, the range of amazing food that is uniquely New Orleans is showcased. Enjoy the secret recipes from Commander's Palace, Cafe Du Monde and many, many more of the iconic restaurants of the Big Easy. An homage in words and pictures, Signature Tastes of New Orleans captures the culinary essence of restaurants from the Crescent City. New Orleans Pralines 11/2 C. sugar 3/4 C. light brown sugar, packed 1/2 C. milk 6 Tbsp butter (3/4 stick) 11/2 C. pecans (roasted optional) 1 Tbsp vanilla 1. To roast pecans, bake them on a sheet pan at 275 F for twenty to twenty-five minutes, until slightly browned and fragrant. 2. Combine all ingredients and bring to a softball stage (238-240 F), stirring constantly. (When you place a spoonful into a glass of water and it sticks to the side.) 3. Remove from heat. 4. Stir until mixture thickens, becomes creamy and cloudy, and pecans stay suspended in mixture. 5. Spoon out on buttered waxed paper, aluminum foil or parchment paper. When using waxed paper, be sure to buffer with newspaper underneath, as hot wax will transfer to whatever is beneath. Cool.
From the hidden treasures tucked away in Treme to sweeping panoramic views overlooking the Mississippi River, these are sights, tastes and stories of our favorite restaurants. With over 70 restaurant recipes, historic photos and trivia about the city, the range of amazing food that is uniquely New Orleans is showcased. Enjoy the secret recipes from Commander's Palace, Cafe Du Monde and many, many more of the iconic restaurants of the Big Easy. An homage in words and pictures, Signature Tastes of New Orleans captures the culinary essence of restaurants from the Crescent City. New Orleans Pralines 11/2 C. sugar 3/4 C. light brown sugar, packed 1/2 C. milk 6 Tbsp butter (3/4 stick) 11/2 C. pecans (roasted optional) 1 Tbsp vanilla 1. To roast pecans, bake them on a sheet pan at 275 F for twenty to twenty-five minutes, until slightly browned and fragrant. 2. Combine all ingredients and bring to a softball stage (238-240 F), stirring constantly. (When you place a spoonful into a glass of water and it sticks to the side.) 3. Remove from heat. 4. Stir until mixture thickens, becomes creamy and cloudy, and pecans stay suspended in mixture. 5. Spoon out on buttered waxed paper, aluminum foil or parchment paper. When using waxed paper, be sure to buffer with newspaper underneath, as hot wax will transfer to whatever is beneath. Cool.
