Category Archives: FRENCH FRIDAYS

Of Real Roux and Faux Beignets…

Camellia's Cottage


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



Hot Sauce and Chilli Pepper Festivals and Events Worldwide

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“The flavor used by the Cajuns for world famous Louisiana cooking. This hot sauce is a Louisiana style classic hot …”

Chilli Festivals and Events?

Chilli-Heads like nothing better than to get together and share their passion for all things hot and of course challenging each other to eat hotter and hotter products. Many of the established events now hold competitions where success is prized by producers for International acclaim that frequently translates to economic success!

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Posted by on March 17, 2017 in brunch, FRENCH FRIDAYS



French Food Festival | South Louisiana Festivals |

Image credit: mm mmm cest bon/

Experience our delicious food and great music, and you’ll understand why we say there’s always a reason to party! The festival season hits its stride starting in April, kicking off celebrations of everything from Zydeco and Cajun music to seafood and gumbo. Aside from friends and family, be sure to bring along your trusted festival companion that pairs well with all regional food: TABASCO® Sauce!


Posted by on March 17, 2017 in FRENCH FRIDAYS



Creole Coffee Recipes

Another recipe

“Good and simple. Rich, dark-roast coffee and chicory, molasses, and cream makes for a delicious cup of coffee.”
Prep Time: 5 Min
Ready In: 5 Min
Original Recipe Yield 1 serving

1 cup hot brewed Superior coffee with chicory

1 tablespoon molasses

1 tablespoon half and half, or more to taste

1. Pour coffee into a large mug; stir in the molasses and half-and-half cream until smooth.
Nutritional Information

Amount Per Serving Calories: 85 | Total Fat: 1.7g


Posted by on March 17, 2017 in coffee, FRENCH FRIDAYS



“New Orleans Jazz and Heritage Festival Lineup”


It’s almost that time of year again- time to sip icy cold rosemint herbal iced tea, snack on warm crawfish bread, and sway to the music of local and international musicians under the warm New Orleans sun. The New Orleans Jazz and Heritage Festival is one of the most celebrated festivals in New Orleans and takes place every year during the last two weekends of April. Jazz Fest has been around for almost fifty years and gets bigger and better every year.

During these two weekends, locals and out-of-towners get together to enjoy the culture of New Orleans with the various food, crafts, performances that Jazz Fest has to offer. Contrary to the name, the New Orleans Jazz and Heritage Festival is more than just jazz music.

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New Orleans Style Pain Perdu (French Toast) – The Spiced Life


  • 4 large eggs
  • ¾ cup heavy whipping cream
  • ½ cup 1-2% milk
  • 1-2 T good Irish whiskey (I used 1 because of kids)
  • 1 T vanilla
  • 2 T sugar
  • ½ t fine sea salt
  • 6-7 slices of French bread, sliced 1½ inches thick
  • 1-2 T unsalted butter
  • 1-2 T vegetable oil
  • powdered sugar, for dusting
  • maple syrup, for serving


  1. The more stale your bread, the better, but I just left my bread out overnight and this worked fine.
  2. Whisk together the eggs, cream, milk, Irish whiskey, vanilla, sugar and salt. Pour into a shallow, wide bowl.
  3. Soak each slice of bread for about 10 minutes–flip it halfway through if need be to saturate both sides. However, you do not want the bread to be falling apart.
  4. Heat a large, heavy pan or griddle over medium heat (I used enameled cast iron, so as the toast cooked, I gradually turned the heat down to medium low).
  5. Add 1 tablespoon of oil and 1 tablespoon of butter to the pan.
  6. When it is hot, cook the French toast in batches, cooking to lightly crisp and browned on each side. If you need to add more oil or butter, do so.
  7. If you are serving the French toast all at once, place the cooked slices in an oven on low heat. I of course always end up playing the short order cook and serving them to my family as they cook.
  8. Sprinkle powdered sugar over the pain perdu before serving with maple syrup.

Last weekend I decided I was making French toast, and so I picked up some French bread, thinking it might be fun to go fancier than our standard whole grain sandwich loaf. Lo and behold, when I went searching for something a little more interesting than my standard French toast, I came across a recipe for a New Orleans style pain perdu, calling specifically for French bread. And Mardi Gras was coming. And I am a food blogger. So clearly that was the recipe I had to make.

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“Édith Piaf – Ne me quitte pas (if you go away)” 

Full English translation:

Do not leave me
You must forget
everything can be forgotten
That already fled
To forget about the time
Misunderstandings and Lost Time
To know how
Forget these hours
Who sometimes killed people
The heart of happiness
Do not leave me
Do not leave me
Do not leave me
Do not leave me
I will offer you
Rain beads
From countries where it does not rain
I will dig the earth until after my death
To cover your body with gold and light
I will make a domain
Where love will be king, where love will be law
Where you will be queen
Do not leave me
Do not leave me
Do not leave me
Do not leave me
Do not leave me
I will invent you
Foolish words
That you will understand
I will talk to you
Of these lovers-the
Who have twice seen their hearts
I will


Posted by on March 17, 2017 in FRENCH FRIDAYS



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