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John David Folse (born July 9, 1946) is an American chef, restaurant owner, and television host. A lifelong resident of Louisiana , he is seen as a leading authority on Cajun and Creole cuisine and culture.
Louisiana Creole cuisine (French: cuisine créole, Louisiana Creole: manjé kréyòl, Spanish: cocina criolla) is a style of cooking originating in Louisiana, United States, which blends West African, French, Spanish, and Native American influences, [1] [2] as well as influences from the general cuisine of the Southern United States.
Court bouillon used to prepare lobster may be as simple as water, salt, lemon juice, and perhaps thyme and bay leaf; that for poached eggs may be salt, water, and vinegar. In Louisiana Creole and Cajun cuisines, court-bouillon — often spelled "courtbouillon" — refers to a thick, rich fish stew most often prepared with redfish and thickened ...
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The Chef John Folse Culinary Institute offers a two-year Associate of Science Degree, as well as a four-year Bachelor of Science Degree. Students study the traditional classic art of cooking, while learning about Louisiana regional cuisine. Some electives include Culinary History of the South; Food and Wine Pairing; International Pastries
Cajun holy trinity. The "holy trinity" in Cajun and Louisiana Creole cuisine is the base for several dishes in the regional cuisines of Louisiana and consists of onions, bell peppers and celery.
Many Cajun recipes are based on rice and the "holy trinity" of onions, celery, and green pepper, and use locally caught shell fish such as shrimp and crawfish. Much of Cajun cookery starts with a roux made of wheat flour cooked and slowly stirred with a fat such as oil, butter or lard, known especially as the base for étouffée , gumbo and ...
Ree’s recipe, however, directs you to simply cover the pot and let the ground beef mixture simmer on low for one hour, adding 1/2 cup of water if the chili starts to look dry.