John Gendusa

Louisiana Eats!
5:00 am
Sat March 23, 2013

Behind the Bread of Louisiana

Whether it's used for making a Po-Boy or served along side a bowl of gumbo, bread such a staple in Louisiana that it's often overshadowed in local cuisine.

On this week's edition of Louisiana Eats!, we'll sit down to explore New Orleans' rich baking culture with historians, bakers, and other assorted experts. We'll hear about forgotten bakeries, special baking techniques, and unique delicacies throughout Southern Louisiana.

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Louisiana Eats!
2:21 pm
Wed July 13, 2011

Bastille Day Celebration

SAVORY PAIN PERDU (Serves 4)

8 SLICES OF FRENCH BREAD,
SLICED 1 1/2 INCH THICK
1 1/2 CUPS OF MILK
6 EGGS
1 TABLESPOON HOT SAUCE (OR TO TASTE)
8 OZ. HERBED SOFT CHEESE (GOAT, FARMER'S OR SEASONED CREAM CHEESE COMBINED WITH FRESH HERBS OF CHOICE)
4 TBS BUTTER

Cut a pocket, from the side, into the center of each piece of French bread. Divide the cheese into 1/8ths and insert one piece into each slice of bread.

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Louisiana Eats!
7:56 pm
Wed July 14, 2010

The French Connection

Crepe Batter (Yields 18 - 24 crepes)

2 cup sifted all purpose flour
3 eggs
1 cup milk
4 tablespoons melted butter
1 teaspoon salt

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