Comments on: Calas Recipe http://www.nolacuisine.com/2006/09/25/calas-recipe/ Celebrating the Food and Drink of New Orleans Louisiana! Fri, 06 Nov 2009 14:58:44 -0500 http://wordpress.org/?v=2.8.4 hourly 1 By: Emily http://www.nolacuisine.com/2006/09/25/calas-recipe/comment-page-1/#comment-114693 Emily Mon, 02 Nov 2009 05:30:33 +0000 http://www.nolacuisine.com/?p=111#comment-114693 Do you have a recipe or suggested way to make the savory Callas? Also, when commercial yeast wasn't used, what was? I have a sourdough I've kept going over the years but not sure if that would work. It's interesting that the distinctive yeasty smell of the callas batter is similar to a wild potato-fed starter I got my mom (in Louisiana). Must be the same strain of yeast working there. I'm a Cajun living in Maryland and make beignets regularly for friends. These callas were tasty and a window into old New Orleans. Do you have a recipe or suggested way to make the savory Callas? Also, when commercial yeast wasn’t used, what was? I have a sourdough I’ve kept going over the years but not sure if that would work.

It’s interesting that the distinctive yeasty smell of the callas batter is similar to a wild potato-fed starter I got my mom (in Louisiana). Must be the same strain of yeast working there.

I’m a Cajun living in Maryland and make beignets regularly for friends. These callas were tasty and a window into old New Orleans.

]]> By: Korey http://www.nolacuisine.com/2006/09/25/calas-recipe/comment-page-1/#comment-114403 Korey Tue, 04 Aug 2009 19:06:53 +0000 http://www.nolacuisine.com/?p=111#comment-114403 The original spelling appears to be "callas." These "rice cakes" appear in Louisiana history as early as the 1790s. Joseph Xavier de Pontalba, born in Louisiana in 1754, the son of a Frenchman, he was thus a true Creole--in his correspondence, which was thoroughly researched by Christina Vella, reported that before departing New Orleans for Europe in 1797, the future Baron de Pontalba had his cook instruct him on how to make gumbo and callas. He brought this recipes to France. Vella's work, Intimate Enemies: The Two Worlds of the Baroness de Pontalba, is a wonderful piece with great details of life in New Orleans during the 18th century. The original spelling appears to be “callas.” These “rice cakes” appear in Louisiana history as early as the 1790s. Joseph Xavier de Pontalba, born in Louisiana in 1754, the son of a Frenchman, he was thus a true Creole–in his correspondence, which was thoroughly researched by Christina Vella, reported that before departing New Orleans for Europe in 1797, the future Baron de Pontalba had his cook instruct him on how to make gumbo and callas. He brought this recipes to France.

Vella’s work, Intimate Enemies: The Two Worlds of the Baroness de Pontalba, is a wonderful piece with great details of life in New Orleans during the 18th century.

]]> By: Nola Cuisine » Blog Archive » Beignet Recipe http://www.nolacuisine.com/2006/09/25/calas-recipe/comment-page-1/#comment-111294 Nola Cuisine » Blog Archive » Beignet Recipe Thu, 09 Apr 2009 04:37:01 +0000 http://www.nolacuisine.com/?p=111#comment-111294 [...] Calas Recipe [...] [...] Calas Recipe [...]

]]> By: Nola Cuisine » Blog Archive » Beignets http://www.nolacuisine.com/2006/09/25/calas-recipe/comment-page-1/#comment-109038 Nola Cuisine » Blog Archive » Beignets Sun, 08 Mar 2009 21:33:00 +0000 http://www.nolacuisine.com/?p=111#comment-109038 [...] Recipe Calas Recipe (No Ratings Yet)  Loading [...] [...] Recipe Calas Recipe (No Ratings Yet)  Loading [...]

]]> By: Epiculinary http://www.nolacuisine.com/2006/09/25/calas-recipe/comment-page-1/#comment-108587 Epiculinary Sat, 21 Feb 2009 23:20:36 +0000 http://www.nolacuisine.com/?p=111#comment-108587 Just took a cooking class with Frank Brigsten in New Orleans and our first dish were savory calas made with crawfish and served with homemade Russian dressing. Excellent! Just took a cooking class with Frank Brigsten in New Orleans and our first dish were savory calas made with crawfish and served with homemade Russian dressing. Excellent!

]]> By: The Butter Theory http://www.nolacuisine.com/2006/09/25/calas-recipe/comment-page-1/#comment-97095 The Butter Theory Tue, 26 Aug 2008 02:39:57 +0000 http://www.nolacuisine.com/?p=111#comment-97095 [...] http://www.nolacuisine.com/2006/09/25/calas-recipe/ [...] [...] http://www.nolacuisine.com/2006/09/25/calas-recipe/ [...]

]]> By: Tidbits » Blog Archive » Calas: Creole Rice Fritters http://www.nolacuisine.com/2006/09/25/calas-recipe/comment-page-1/#comment-90545 Tidbits » Blog Archive » Calas: Creole Rice Fritters Thu, 12 Jun 2008 00:35:49 +0000 http://www.nolacuisine.com/?p=111#comment-90545 [...] Calas depend on a simple batter created out out of need and ingenuity. Creole women had figured out how to make extra money with cooked rice. There are versions now that use dry yeast instead of natural fermentation, and some call for baking powder, a nod to time-pressed cooks. But for the traditional, distinctive flavor (something San Franciscans with their sourdough know well) letting the calas batter rise overnight is not optional. Danno has an excellent recipe on his blog, NOLA Cuisine. [...] [...] Calas depend on a simple batter created out out of need and ingenuity. Creole women had figured out how to make extra money with cooked rice. There are versions now that use dry yeast instead of natural fermentation, and some call for baking powder, a nod to time-pressed cooks. But for the traditional, distinctive flavor (something San Franciscans with their sourdough know well) letting the calas batter rise overnight is not optional. Danno has an excellent recipe on his blog, NOLA Cuisine. [...]

]]> By: Sheltie Girl http://www.nolacuisine.com/2006/09/25/calas-recipe/comment-page-1/#comment-87834 Sheltie Girl Tue, 22 Apr 2008 12:50:49 +0000 http://www.nolacuisine.com/?p=111#comment-87834 It's been years since I've thought of calas. I'm from the Panhandle of Florida and once a year around Mardi Gras we would have all types of Creole style foods available. Thank you so much for sharing your recipe. Looks like I've got some cooking to do. Sheltie Girl @ Gluten A Go Go It’s been years since I’ve thought of calas. I’m from the Panhandle of Florida and once a year around Mardi Gras we would have all types of Creole style foods available. Thank you so much for sharing your recipe. Looks like I’ve got some cooking to do.

Sheltie Girl @ Gluten A Go Go

]]> By: Jo Ann Bernard http://www.nolacuisine.com/2006/09/25/calas-recipe/comment-page-1/#comment-51347 Jo Ann Bernard Mon, 17 Sep 2007 10:30:52 +0000 http://www.nolacuisine.com/?p=111#comment-51347 Years ago in 1987, I created a line of Original Louisiana Dolls, one of them is the Cala Woman Doll. It has been years since I created a Cala Women (you know the story "Katrina"). Well, recently I received an order for her and I was checking the sculpting of my Calas and I began searching for photos of calas to see if my sculpted Calas were on target, and I found your website. I think your site is very elegant and informative. I would love to add a link to your Cala recipe page on my Cala Woman Doll Page (http://southernelegance.net/doll-cala-lady.html). Please let me know if this is possible. I look forward to hearing from you. Years ago in 1987, I created a line of Original Louisiana Dolls, one of them is the Cala Woman Doll. It has been years since I created a Cala Women (you know the story “Katrina”). Well, recently I received an order for her and I was checking the sculpting of my Calas and I began searching for photos of calas to see if my sculpted Calas were on target, and I found your website. I think your site is very elegant and informative. I would love to add a link to your Cala recipe page on my Cala Woman Doll Page (http://southernelegance.net/doll-cala-lady.html). Please let me know if this is possible. I look forward to hearing from you.

]]> By: Kevin http://www.nolacuisine.com/2006/09/25/calas-recipe/comment-page-1/#comment-11145 Kevin Sat, 16 Dec 2006 01:02:43 +0000 http://www.nolacuisine.com/?p=111#comment-11145 I thougt I had seen an old recipe for calas that could be stuffed with andouille or sausage, but I can no linger find it. Are you familiar with this? Thanks I thougt I had seen an old recipe for calas that could be stuffed with andouille or sausage, but I can no linger find it. Are you familiar with this?

Thanks

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