Sweet tooth? Try Chef Susan Spicer s praline crepes for your next Carnival dessert Share Updated: 9:00 AM CST Feb 7, 2021 WDSU Digital Team Share Updated: 9:00 AM CST Feb 7, 2021
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Show Transcript Hi. I m Susan Spicer from Rosedale Restaurant, and I m here today to cook some delicious Mardi Gras crepe, which is basically a very thin pancake. It s a flour, eggs, milk, a little bit of sugar, some melted butter, a pinch of salt. You pour it into ah, hot pan. I use one ounce of batter and a six or eight inch saute pan. Do the tilt and swirl, tilting and swirling that pan. Even let him cool down and then stack them and we ll make our praline sauce. If you start with the dark brown sugar, this is a little cream. Makes it nice and smooth. We re adding some butter and then we haven t been alone. These are pecan pieces and some beautiful haves, and we re gonna put those in. I ve lightly toasted them in a low oven, and I m gonna m
About Kitchen Queens: New Orleans:
KITCHEN QUEENS: NEW ORLEANS turns the spotlight on women who are changing the culinary landscape of New Orleans.
The series shares the food and stories of female chefs who are stirring the pot with creativity and style, from popular restaurateur and chef Susan Spicer, a James Beard Who s Who of Food and Beverage inductee; to James Beard Best Chef South winners Sue Zemanick and Rebecca Wilcomb; to the crop of talented women at the helm of local restaurants.
Each of the twenty-six episodes offers dishes by three different chefs who reflect the Big Easy s diverse cultural heritage, including Creole, Cajun, Latin American and Vietnamese.
Kitchen Queens: New Orleans
KITCHEN QUEENS: NEW ORLEANS turns the spotlight on women who are changing the culinary landscape of New Orleans. The series shares the food and stories of female chefs who are stirring the pot with creativity and style, from popular restaurateur and chef Susan Spicer, a James Beard Who s Who of Food and Beverage inductee; to James Beard Best Chef South winners Sue Zemanick and Rebecca Wilcomb; to the crop of talented women at the helm of local restaurants. Each of the twenty-six episodes offers dishes by three different chefs who reflect the Big Easy s diverse cultural heritage, including Creole, Cajun, Latin American and Vietnamese. KITCHEN QUEENS: NEW ORLEANS is shot on location in the kitchen of each chef s restaurant. Regal dishes in the episode Fit for a Queen include a New Orleans-style barbecue lobster and a chocolate pot de creme. Additional episodes feature delicious recipes such as New Orleans-style crawfish, shrimp okra gumbo, bibimbap, Oax
Kitchen Queens: New Orleans
KITCHEN QUEENS: NEW ORLEANS turns the spotlight on women who are changing the culinary landscape of New Orleans. The series shares the food and stories of female chefs who are stirring the pot with creativity and style, from popular restaurateur and chef Susan Spicer, a James Beard Who s Who of Food and Beverage inductee; to James Beard Best Chef South winners Sue Zemanick and Rebecca Wilcomb; to the crop of talented women at the helm of local restaurants. Each of the twenty-six episodes offers dishes by three different chefs who reflect the Big Easy s diverse cultural heritage, including Creole, Cajun, Latin American and Vietnamese. KITCHEN QUEENS: NEW ORLEANS is shot on location in the kitchen of each chef s restaurant. Regal dishes in the episode Fit for a Queen include a New Orleans-style barbecue lobster and a chocolate pot de creme. Additional episodes feature delicious recipes such as New Orleans-style crawfish, shrimp okra gumbo, bibimbap, Oax
Kitchen Queens: New OrleansTV Schedule for New Hampshire s only statewide locally owned and operated television network, engages minds, connects communities, and celebrates New Hampshire with programs that entertain, educate and enrich.