Mardi Gras is right around the corner! And this Wednesday on In the Kitchen with David
, we're celebrating New Orleans style with a recipe you'll find in practically every bakery throughout the South. I'll give you a hint…you don't want to find the baby!
So what’s new with the cookbook? Well, I’m THRILLED to report we’ve chosen the recipe titles. (I can see my kitchen table again!) But the next step is arranging the recipes into chapters. At first, I thought we should keep it simple: Breakfast, Lunch, Dinner, and Dessert. But, the more I thought about, I realized how big the chapters would be, and how impossible it would be to find specific recipes. Then, I thought we should organize by season. But again, that’s only four chapters. “This has to be user-friendly!” I told myself. In the end, we’ve decided to break the book down by types of food. We’ll have everything from Breads and Salads to Chicken and One-Pot Meals. And, there may or may not be an entire chapter dedicated to bacon! (You’re surprised, aren’t you?)
Okay, foodies, here's your blog question: Mardi Gras is steeped in tradition of rich food. How do you indulge during the Mardi Gras season? Do you make a King Cake? Homemade doughnuts? Maybe a savory roast? Share your favorites below then join us this Wednesday at 9pm ET. We're off to the Bayou!
Keep it flavorful!
Bring on the King Cake! Worked with a lot of engineers from Louisiana. They had then delivered from N.O. How special is that? Just cannot beat it!
I always enjoy a Paczki. It is a polish bismark filled with strawberry or another jelly or with lemon or bavarian cream. Some have powdered sugar, some are frosted with either vanilla or chocolate. Really delicious. I look forward to these every year. Lois May.
Last edited on 2/13/2012
Last edited on 2/13/2012
Red beans and rice...yum!!!
Wanted to let you know the pear almond turnovers, made with apples in a heart shaped tart worked wonderfully...it held its shape during cooking...one for my husband and another for the fabulous family next door. I took theirs over tonight...the 13th...so they would have it for breakfast before work and school. They might have devoured tonight for dessert because they were so thrilled to receive. Thank you again for sharing this recipe. It is so much fun for me to show people how special they are and they absolutely love this treat.
David - looking forward to your Mardi Gras show. You are such a delight to watch. I have a request for future. February is HEART month along with Valentine's Day and Mardi Gras, could you give us some heart healthy recipes and I heard the viewer request a low sodium cookbook(s) and/or recipes. I need those also. Like so many men and women out there, I have heart problems and need to watch my sodium intake. Thanks for being you and bringing sunshine into my home during your presentations. God Bless You and keep up the good work.
Hi, David! AGREE with Lower Sodium! Ed & I "indulge" in sugar free Brownies or SF cakes doctored up my way! We like to make roast chicken or I make a fabulous Pot Roast! We also enjoy our Keurig K Cups after our Dinner. Happy Hearts Day & Mardi Gras! See you tomorrow! HI MARY!!!
absolutely great sweets and a big roast.. in my Temptations of course!
Can't wait 4 ur recipe..I've been to New Orleans a couple of x's..Love all their food, especially the savory!!!BUT their sweets..especially the Banana Foster & Bread pudding can't be beat..I never got to try the King Cake..can't wait for your recipe!Mardi Gras is once a year...why not splurge!!!!!Love your show!!!
David, What other two cities in the South have wonderful Mardi Gras celebrations? What city held the first Mardi Gras? The answer is Mobile ( THE FIRST) and Galveston right down the freeway from us. We just finished a nice piece of Kiing cake with it's decadent frosting. My wife's boss got the baby in the first slice. We look forward to your recipe. We are going to avoid the crowds and eat some fresh shrimp done the New Orleans way (babbequed) actually a spicey sauce. Maybe cheese grits with scallion and some nice fresh beignets. That's a real mardi Gras meal.......
Looking forward to Hot Cross Buns and Irish Soda Bread.
Hello David!! I hope you had a great Valentine's Day! This year, I will be making some homemade doughnuts. I can't wait to try this out, I have never done it before. I want to make some with chocolate icing, vanilla icing, walnuts, and maybe some just covered in powdered sugar! It will be a fun time in the kitchen.
I look forward to your recipe every week, but this week I am especially excited for. I have never had King Cake so I can't wait to see it and try it myself. Since I am a fairly new foodie...I look forward to your recipes each week so I have something new to try. Before your show, I just stuck with what I knew I could do and never tried new things. I am having so much fun experimenting! Thanks so much for that! :)
I love Mardi Gras and being from the south makes it extra special. We are having shrimp creole and of course, the wonderful king cake. Got to make sure not to get the baby! I love you and your show. You are so nice and friendly and give everyone that watches you a great show for us foodies. Will be watching to find out your cake recipe. Have a great day!
NOLA is home, even though I'm not living there right now. I love your show! This will be a fun time for me! Missing me some Mardi Gras and King Cake but can't wait to see the recipes you come up with tonight=your tasty face!!
A number of years ago I had to go to New Orleans on business just before Mardi Gras. I was met at the airport by our railroad police. They were our transportation as we did a video shoot. When I was getting ready to leave, one of our police handed me a king cake which I lovingly carried back to Norfolk to share with my coworkers.
Looking forward to the show David! I picked up the TSV earlier today, but you sure have me curious about the salad chopper. King Cakes are definitely an indulgence down here along the Mississippi Gulf Coast, but fortunately we don't really have to make them because they are everywhere!! A New Orleans Creole Bread Pudding with a meringue topping is a wonderful indulgence though - rich and decadent. Other than that, it's seafood of all kinds, jambalaya, gumbo, grillades and oh yeah, don't forget the fried chicken (and adult beverages)!!
Love Jambalaya so usually have some Fat Tuesday, and wear purple and gold at least. Used to have beignets but cafe closed so now it's just buttermilk bar donuts. It's a long wait to Easter when the best local bakery finally makes hot cross buns. Never had authentic King Cake, but gives me something to look forward to in life:)
Will miss most of tonight's show but will make sure to browse the show's .com
My favorite food to make for Mardi Gras is banana beignets. We used to get an excellent King Cake at work every year. I switched jobs last summer, so I was going to make a King Cake this year. I'll have to try your recipe.
Grew up down on the coast and love to celebrate with a seafood boil with Gulf Shrimp, crawfish, cajun sausage and tasso ham, potatoes and corn!! Of course we have to have red beans with rice and King Cake! Yum.
we love mardi gras and are going to use our newest temptaions bakeware to make ur king cake recipe and we also hope u have some great recipes comming up!
Gumbo -- real Cajun Louisiana gumbo, not the red Creole stuff you find in New Orleans. Out here in Cajun country we celebrate the Courir de Mardi Gras -- the chicken run -- as well as some wonderful parades in Lafayette and we make a dark brown, roux-based chicken and sausage gumbo. OK, I'm really not Cajun, but a transplant to Louisiana with a husband from New Orleans, but both of us have fallen in love with Cajun food. It really is different from the Creole food you find in New Orleans. Our gumbo and etouffee are brown, no tomato paste, and our food is actually spiced a little differently, too.
And, just to make the rest of you jealous, we get an entire week off school, too! That's right, two spring breaks, a week at Mardi Gras and a week at Easter.
Enjoying your Mardi Gras show. Im packing so that I can head down to Mississippi Gulf Coast to see some parades.
Looking forward to some king cake ,shrimp po-boys & muffalata's. Yummy!
Hi David, it's Bev. I'm a little late in getting this to u, but I like cooking red beans & rice. I am for sure going to fix ur coffee cake. Sounds yummy. See u Sun. Love ya
Mardi Gras (fat Tuesday) is Paczki Day
Is there any way to get more Temp-tations VARONA pattern please??? I WOULD REALLY LOVE MORE PIECES....
PS--BY THE WAY, YOUR THANKSGIVING TURKEY RECIPE TRANSFORMED OUR FAMILY DINNER...IT WAS EXCEPTIONAL...IT WAS THE BEST TURKEY I HAVE HAD IN MY LIFE AND I WAS NOT THE ONLY ONE TO SAY HOW WONDERFULLY TENDER IT WAS...THE ONLY THING I THOUGHT YOU SHOULD KNOW IS THAT I REPLACED 1/2 OF THE APPLE CIDER WITH SPANISH APPLE CIDER WHICH CONTAINS 12% ALCOHOL...THE ONE FROM ASTURIAS SPAIN IS BEST....
KEEP THOSE WONDERFUL RECIPES GOING!!!!!
ALL THE BEST,
Hope I'm not to late and someone helps me out .....The King Cake recipe says to add water in the batter if needed at the end. Is this a miss-print? (maybe it's meant for the frostng and not the cake) David or someone please let me know. THANKS!