Monday, February 27, 2006


Did a Mardi Gras-themed dinner last night with JP. Got to break out my new New Orleans cookbook (thanks Aimee and Craig!) for the first time. Tough to kosherize those entrees, but the desserts were no problem. Pictured here are calas, fried doughy balls of rice, rolled in cinammon and sugar. Interesting because there's yeast and flour in the batter, like a bread, but also mashed up cooked long-grain rice. The recipe recommended serving them with cane sugar, which I don't even know how to find around here. Honey turned out to be a good substitute. Maple syrup, not quite as much.

calas - ingredients calas - rice, flour, yeast, eggs mixture calas - frying in dough