food, glorious food

Last year, I wrote a fairly popular article about Mardi Gras. In it, I talked about the HBO series Treme, my attraction to the city of New Orleans, the history of Mardi Gras celebrations there, and the story of my first attempt at making a New Orleans King Cake. It was really quite informative and pretty entertaining. (In case you missed it, that was a plug for you to go read it. Go ahead … you can get to it from here.) The article got a lot of hits this Mardi Gras season, too, apparently from people searching for the correct way to pronounce “Laissez les bons temps rouler!” — that infamous Cajun expression that absolutely no one says in France … except for Americans!

To be honest, last year’s attempt at making a New Orleans King Cake here in France bore almost no resemblance to the real thing. Since we didn’t have an oven, we had to depend on the local bakery for our brioche, and they just don’t make brioche here in Paris in the form of a ring or crown. On top of that, we couldn’t find colored sugar or the right food colorings at the local supermarket, so we improvised with candied fruit. And in place of the little plastic Baby Jesus, we used a ceramic Virgin Mary, the fève from one of our several galettes des rois from the Epiphany season. The result — as delicious as it most certainly was — looked more like a shrine to Our Lady of Candy Land than a King Cake.

This year, I tried my hand at it once again, and the result was a much better approximation of the real thing. Continue reading That was one FAT Tuesday!