living it up on Mardi Gras (or all winter long)

February 12th, 2013

 child with Romanesco Cauliflower fettechini with Gorgonzola  for Mardi Gras 

living it up (on Mardi Gras) in a savory and seasonal way:

Romanesco Cauliflower fettechini with Gorgonzola 

Romanesco cauliflower is in the markets right now and the tight, pointed green curds are nutty tasting and delicious. Given that we have two celebrations in one week - Mardi Gras and Saint Valentine’s Day – a little culinary indulgence in a tasteful, seasonal, and savory way inspired this week’s simple pleasure: Romanesco Cauliflower fettechini with Gorgonzola. (However, if you prefer to celebrate Mardi Gras with something sweet, try making traditional beignets !  recipe here.) 

 

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Bugnes Lyonnaise

March 8th, 2011

Bugnes Lyonnaise

Bugnes Lyonnaise (like all beignets) are synonymous with the festivities during Mardi Gras, the period before Ash Wednesday which begins the forty-day Lenten period of abstinence for Catholics.  Beignets are fried pastry dough topped with icing sugar and eaten warm.  To Americans beignets are simply doughnuts but in France beignets can be sweet or savory.

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