The Power of an Incredible Teacher | Chef Marcelle Bienvenu and Cast Iron Skillet Corn Creole
S1E3 Culture and food are deliciously intertwined, especially in South Louisiana. Chef Marcelle Bienvenu of the John Folse Culinary Institute at Nicholls State University has a lengthy and illustrious resume—and she’s Anne Milneck’s favorite teacher. Chef Marcelle and Anne dive into the roots of Cajun cuisine as well as reflect on Chef Marcelle’s experience as a Times Picayune food writer, a cookbook author, and as a colleague of food greats such as Paul Prudhomme and Emeril Lagasse. Prepare to be inspired by Chef Marcelle to think about your own food, friends, and family traditions. Cooking Segment: After the interview, Anne is joined by Red Stick Store staffer Sara in the Red Stick Spice Test Kitchen to prepare Chef Marcelle’s Cast Iron Skillet Corn Creole. GBD fans—golden brown and delicious—this dish is especially for you. Made with Red Stick Spice Company’s own The Stuff. Mentioned on the episode: RECIPE: Get out your seasoned skillet for Cast Iron Skillet Corn Creole made with The Stuff, comfort food in a pan Emeril Lagasse’s 1996 cookbook Louisiana Real & Rustic Check out all of Marcelle’s books on Amazon. Anne’s favorite: the Who’s Your Mama cookbook series The cookbook after Hurricane Katrina created to preserve some of the lost recipes of South Louisiana Cooking Up a Storm cookbook; a must for fans of the Times Picayune food section A history of Cajun cuisine and a curriculum text at the John Folse Culinary Institute, Stir the Pot Considering culinary schools? Be sure to look into the John Folse Culinary Institute at Nicholls State University, host Anne Milneck’s alma mater Use discount code SMIDGEN15 to save 15% your entire order (good for purchases at Red Stick Spice Company, not the John Folse Culinary Institute… not yet, that is.) Listen to Smidgen Apple Podcasts, Spotify, Google Podcasts, or your favorite podcast app. Find Red Stick Spice Co. on Facebook, Instagram, and Twitter. Thanks for listening to Smidgen!
Marcelle Bienvenu grew up in Saint Martinville, Louisana. In this episode, she discusses her family’s passion for cooking and how Chef Paul Prudhomme introduced the world to Cajun cuisine. Bienvenu was working at Commanders Palace restaurant in New Orleans when they hired Prudhomme. She recalls his “Trinity” of spices. Bienvenu is a columnist with the Times Picayune and has published several cookbooks. She also teaches cooking classes and courses on culinary traditions of the American South. Podcast Extra: Bienvenu explains how which part of Louisiana you’re from determines the way you cook Creole food. PHOTO: WDSU.com
ATT012 - Summer Cooking with Marcelle Bienvenu, The Queen of Cajun Cooking
Around The Table Radio
Marcelle Bienvenu: The Queen of Cajun CookingBorn and raised in St. Martinville, in southwest Louisiana, Marcelle Bienvenu grew up "where good cooking was almost as large an article of faith as the Catholic religion." As a child her daily life was filled with good food... like "freshly baked sweet potatoes slathered with homemade butter and drizzled with locally-made pure cane syrup", dark and deliciously thick gumbos made with whatever was in season (from chicken and sausage to freshly-caught seafood from the local waters... to the occasional rabbit or wild duck). She also savored "spicy jambalaya that often contained shrimp, smoked sausage and chunks of tomatoes." Full show notes are available at http://catholicfoodie.com.