Hurricanes and Memories

I am sure that by now we have all heard of the tragedy they called Katrina. The damage left by this hurricane was beyond belief.

It saddened my heart greatly. The people hit are in the middle of suffering the aftermath and our prayers and donations should be directed as needful.

One of the areas hit was a city filled with originality and tradition. I had the good fortune to be able to visit New Orleans, LA. twice. I tasted one of the hottest jambalayas that has ever graced my lips right there on Bourbon Street.

One of my best memories however was a little fried square of dough they called Beignets.
Cafe du Monde, in the French Quarter of New Orleans, specializes in strong chickory flavored coffee paired with sugary Beignets. I don't know how badly this cafe was damaged but I do hope they will not be out of business long.

Here is a beignet recipe. Certainly not as good as the originals (forgive me Emeril), that come from the heart of New Orleans.



Sweet Beignets

Recipe By :Emeril Lagasse

Corn oil -- for frying
= (or another oil with high smoke point,
such as safflower or peanut)
3 1/2 cups sifted flour -- plus
extra for rolling
1 teaspoon baking powder
1/4 teaspoon salt
1 cup sugar
4 eggs -- lightly beaten
1/3 cup canola oil
1/3 cup milk
1/2 cup powdered sugar -- for serving

Fill a large, heavy-bottomed, wide-mouthed pot halfway with corn oil and heat over a medium-high flame until oil reaches a temperature of 360 degrees.

While the oil is heating, sift together the flour, baking powder and salt. In another large bowl whisk together sugar and eggs. Stir canola oil and milk into sugar-egg mixture. Stir dry ingredients into egg mixture until a biscuit-like dough forms.

Lightly flour a work surface and turn out the dough. Sprinkle dough lightly with flour and, using a rolling pin, gently roll the dough out to a thickness of 1/8-inch. Using a sharp knife or dough scraper, cut into 2-inch squares. You will have scraps leftover but do not try to remix these as that will cause tough dough; just fry as they are.

Use the dough scraper to lift dough squares off the work surface. Fry the beignets in small batches about 4 minutes, or until golden, turning several times to color evenly. Using a slotted spoon gently remove the beignets and drain thoroughly on paper towels. Place powdered sugar in a sieve and shake over the beignets to cover with powdered sugar and serve immediately.

This recipe yields about 2 dozen.

Source:
"ESSENCE OF EMERIL with Emeril Lagasse - (Show # EE-2D14) - from the
TV FOOD NETWORK"
Yield:
"2 dozen"