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Sadie My Creole Lady
Trove.net
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La Belle Cuisine - More Breakfast Recipes
Fine Cuisine with Art Infusion
"To
cook is to create. And to create well...
is an act of integrity, and faith."
Creole
Calas
 
“Nothing would be more tiresome than eating and drinking if
God had not made them pleasurable as well as a necessity.”
~ Voltaire
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French Market, New Orleans, Louisiana
Art Print
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Ever
since I can remember I’ve been fascinated by the
rich history of
New
Orleans – the myths and legends recounting duels under live oak
trees,
pirates’ hideaways deep in the French Quarter, a romantic ren-
dezvous under gas lanterns. Among the oral traditions that continue to
delight me are
anecdotes pertaining to French Market vendors.
I still
love to stroll through the Market - a veritable
feast for the senses –
preferably in the early
morning, following café au lait and
beignets
at Café du Monde. And
sometimes, I imagine I can hear in the dis-
tance, “Calas, belles calas,
tout chauds!” Delectable
sugar-dusted
rice fritters… [MG]
Calas
 
Commander's Kitchen:
Take Home the True Tastes of New Orleans with
200 Recipes from Commander's Palace Restaurant
by Ti Adelaide Martin and Jamie Shannon
2000, Broadway Books, a division of Random House, Inc.
“Calas
may be old and almost forgotten, but they’re a Creole favorite,
traditionally served for breakfast with fresh fruit or fruit preserves
and
steaming dark chicory coffee…”
1
recipe Boiled Rice
2
cups all-purpose flour
2
teaspoons baking powder
1 1/2 teaspoons ground cinnamon
1
teaspoon freshly grated nutmeg
1/2 teaspoon kosher salt
4
medium eggs
3
tablespoons granulated sugar
3
cups solid vegetable shortening or
canola oil, for frying
Powdered
sugar, for dusting
Spread
the cooked rice on a cookie sheet to cool completely.
Sift together the
flour, baking powder, cinnamon, nutmeg, and salt
in a bowl, and set aside.
Combine
the eggs and granulated sugar in a large bowl. Whip together
using an
electric mixer on medium speed until the mixture is light and
fluffy,
about
2 to 4 minutes. Fold in the cooked rice using a wooden
spoon. Add
the dry ingredients a half cup at a time, mixing well after
each addition.
Heat
the vegetable shortening in a 10-inch cast-iron skillet to 350
degrees F. on a
deep-fry thermometer.
Moisten
your hands and roll the rice mixture between your hands,
forming
twenty-four 2-inch balls. Fry half the balls in the hot oil until
they are
golden brown on one side, about 3 to 4 minutes. Turn the
balls over and
cook another 3 to 4 minutes. Drain the balls
a rack set
over a cookie sheet lined with paper towels, and dust
with powdered
sugar. Fry the second batch in
the same way, then dust the
second
batch with powdered sugar, and serve.
Sprinkle
with cane syrup, if you wish, or they can be served with
preserves (fig
preserves are especially good).
Featured Archive Recipes:
French Market Beignets
Grillades and Grits
Mardi Gras
Doughnuts (Faschingkrapfen)
More recipes from Commander's
Palace
Pain Perdu (French Toast) with
Orange Sauce
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