Cookin'
Cajun Cooking School
#1 Poydras
St.
Store 116
Riverwalk
New Orleans,
LA. 70130
January 27, 2000
I saw 
a brochure for
the Cookin' Cajun Cooking School. I called to make a reservation
for class, and Bob got permission from the owner: Chef Susan
Murphy to take photos of the class which would be held the next
day.
We went down a little early just to make sure we were on time, in
case we had any problems finding the location, finding parking,
etc. The parking lot is located right in front of the Riverwalk
complex and there was plenty of parking. Unfortunately the day
was rather chilly for N.O. as the natives were quick to point
out.
When we got to the Cooking School location we met Chef Cindy
Miller (my instructor) who told us we would have to wait until
they got everything set up. In the meantime we browsed the store
looking at all the cooking utensils and spices they had for sale
as well as various 
souvenirs. In the meantime Bob found the menu
for the class I would be taking. The menu featured: Oysters
Rockefeller, Mardi Gras Salad, Shrimp Creole over rice, and
PecanPie/Tarts. Cindy and her helpers got the classroom set up
about the same time as the other participants arrived. The tables
were set up with silverware, trays, copies of the recipes we
would learn and pencils for notes. Cindy had some ingredients
left over from an earlier class which allowed her to streamline
things a bit.
Cindy explained that the size of the classes can vary anywhere
from one or two to a dozen. There were three other ladies in my class: Mari Beth Hull from Illinois, Carol Carlos from Freemont,
CA, and Lucille Lucero also from Freemont, 
CA.
Cindy first demonstrated how to poach oysters. These were served
to us with a Rockefeller sauce, that was previously prepared, on
thin slices of French bread. Although I have had Oysters
Rockefeller before I had
never had them presented that way. We also got helpings of the
Mardi Gras salad, which was lettuce cut up in bite sized pieces
served with a type of vinegarette dressing. Both were very good.
She then showed the preparation on the Pecan Pie/tarts as those
had to bake the longest of anything on the menu. Having a class
the size we did was really helpful because Cindy was able to take
her time and
explain anything we had questions about.
After the Pecan Pie-tarts were put in the oven she then went on
to demonstrate how to prepare a roue, which is pretty much a base
for much of Cajun cooking. While she was doing this she explained
the difference between Cajun and Creole cooking. Cajun is a bit
hotter, and the Cajun people learned to cook using whatever wild
game and/or seafood was available, due to their locations in or
around swamps. That meant that their dishes featured a lot of
crawfish, alligator, possum, venison; in other words "they
would eat anything that wouldn't eat them first." I have
tried preparing a roue in the past and knew how difficult it
could be getting it just right, without burning it. She explained
that there are 4 shades you can prepare a roue:
1)blonde,
2)peanut butter, 3)Mahogany, and 4)chocolate. The chocolate is
usually only used with a gumbo. As she was explaining about the
Cajun/Creole cooking she was showing us how to make a Creole
Sauce which you can use with any number of additives such as;
shrimp, crawfish, or even chicken. It would then be served over a
bed of rice. We got a dish of the Shrimp Creole, which was
excellent. It was spicy, but not too hot. Not one single person
in the class had to go running for the water pitcher. As we were
consuming the Shrimp Creole Cindy went on to demonstrate how to
prepare the Rockefeller Sauce. Supposedly it got its name during
the time that John D. Rockefeller was prominent. Someone said
that the oysters were as "rich as Rockefeller" and the
name just stuck. Something that I did not know is that Oysters
Rockefeller were created in a local restaurant called
"Antoine's". Antoine's Restaurant is the oldest
restaurant that has remained in the same 
family, the entire time. Unfortunately the day
we were walking about the Quarter (French Quarter) Antoine's was
closed.
About the time the Rockefeller sauce was prepared the Pecan
Pie/Tarts were ready to be taken out of the oven and served. YUM!
They were excellent. Before she put the main ingredients into the
shells she ground up some chocolate and put it into the shells
first. It gave the tart just a hint of Chocolate (which I might
have mentioned before I LOVE). Along with the Pecan Pie/Tart we
were served Cafe Latte. There then was a question and answer
period in which we could ask any questions we had about anything
that was covered in the class or just cooking questions in
general. I feel that Cindy did an excellent job and would
certainly recommend the 
class to anyone visiting N.O. or just anyone
who has an interest in or questions about Cajun or Creole
cooking. I might add that during the class I constantly noticed
this slurping sound coming from my husband/photographer/helpmate,
as he also was given servings of all the food prepared. I'm just
glad he was able to stop eating long enough to get the pictures.
(ha-ha).
They have an interesting way of giving diplomas. Once you prepare
any one of the recipes you learned in a class, you drop them a
note or email and let them know and they will send you a diploma.
Great Job Cindy! Thanks again.
If you would like more information about the Cookin' Cajun
Cooking School you can contact them at 1-800-786-0941 or
504-586-8832.
Good Luck! Have Fun! and Stay Safe!
Laura
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