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Of Real Roux and Faux Beignets…

20 Mar

Camellia's Cottage

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‘First you make a roux.’ Those five words are enough to make even the most accomplished cooks cower in fear and turn the page in a cookbook. Now you know I love cookbooks as literature. I’ve warned you to beware that when ladies are sharing ‘held in the vault familyrecipes’ there is almost always a teeny tiny technique or one absolutely critical ingredient that is inadvertently left out. I firmly believe it. I have wrestled a mouth watering recipe from an amazing cook more than once, only to find myself saying-  ‘Well, mine was goodbut darlin’ nobody can make it like you do!’ – that’s music to her ear! She knows it isn’t as good as hers because she left out at least one tiny little detail.img_2244

It’s tradition. It ain’t right, but some secrets are meant to be kept intact, like- ‘First you make a roux.’ They know most folks can’t make it. A real roux isn’t just…

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2 Comments

Posted by on March 20, 2017 in brunch, FRENCH FRIDAYS

 

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2 responses to “Of Real Roux and Faux Beignets…

  1. camellia's cottage

    March 20, 2017 at 2:36 pm

    Thank you so much for re-blogging this post! wow!

    Liked by 1 person

     
  2. America On Coffee

    March 20, 2017 at 9:15 pm

    Simply delightful! What a great menu! Thank you Camellia!

    Liked by 1 person

     

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