Louisiana Creole cuisine is a style of cooking that originated in Louisiana. This wonderful cuisine blends multiple culinary influences, including French, Spanish, Indian, Portuguese, African and German. Creole cuisine is similar to Cajun cuisine, though Cajun cuisine is based on French provincial cuisine and is more rustic. Creole cuisine is based more on classic European cuisine. These two styles of cooking locally comply with ingredients of Louisiana.
The Spanish influence on Creole cuisine can be found in the use of citrus juice marinade, peppers, beans and rice. The use of tomatoes in Creole dishes are popular dishes associated with Italian and Spanish at the moment, there are nice British, Irish, Dutch, Greek, and Caribbean influences in the delicious cuisine. The first Creole in English was published in 1885. This cuisine is now as recognizable as the regional cuisine and Creole dishes were delivered outside the region make this cuisine more popular.
Egg Sardou recipe is a classic Louisiana Creole dish and contains artichokes, poaches eggs, hollandaise sauce, and spinach. Eggs Sardou is the named for Victorien Sardou, a famous French dramatist who was a customer in New Orleans when that dish was invented. Along with, this recipe became popular all over New Orleans restaurant.
Here the ingredients in making Egg Sardou:
10 oz package of spinach, well drained 2 chopped green onions 8 oz sour cream 1 / 2 teaspoon nutmeg 1 / 4 cup heavy whipping cream 12 a warm poached egg 2 tablespoons melted butter 2 cloves garlic minced 1 / 3 cup grated Parmesan cheese 1 can drained artichoke hearts 1 / 4 teaspoon paprika 1 / 4 teaspoon salt 1 / 8 teaspoon black pepper hollandaise sauce (packed or homemade)
The procedures:
Preheat oven to 325 degrees F. In a frying pan saute the garlic and onion in melted butter until fragrant, then add spinach, cream, sour cream, cheese, salt, pepper and nutmeg. Cook it over low heat for one minute. Do not boil. Arrange artichoke hearts on a parchment paper-lined cookie sheet, bottom down, and cook for about ten minutes or until hot. Cover and keep warm. Divide spinach mixture among six serving plates and top with artichoke hearts. Place eggs on top, then add hollandaise sauce. Lastly, sprinkle with paprika and serve immediately. If the Egg Sardou served as an appetizer, side dish is not necessary. If it is available for brunch, or a main dish, side dishes must be mixed with eggs, spinach and salsa.
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