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8道经典的卡津菜肴,让您真正了解这种食物

8 Classic Cajun Dishes That'll Give You a Real Understanding of This Food
8道经典的卡津菜肴,让您真正了解这种食物
861字
2019-02-09 16:33
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火星译客

Even if you've never been to New Orleans, there's a good chance that you're already aware of the feel in this lively city. And it's not only because of Louis Armstrong or Mardi Gras, or even the several television shows and movies that have taken place here. It's because of the food. Rich with spices and fresh flavors, the tastes of the Crescent City are as distinctive as its historically ornate streets. And a lot of the credit has to do with its Cajun roots.

即使你从未去过新奥尔良 ,你也很有可能已经感受到这个充满活力的城市。这不仅仅是因为路易斯阿姆斯特朗或狂欢节,甚至是关于这里的几个电视节目和电影。那是因为食物的缘故。丰富的香料和新鲜的口味,新月城的味道和它历史上华丽的街道一样独特。这在很大程度上要归功于它的卡津血统。

The Acadians, who came to Louisiana in the 18th century after the British exiled them from Nova Scotia, are largely credited for creating Cajun food, which isn't to be confused with its Creole counterpart. While Creole dishes reflect a worldly influence tied to West Africa, the Caribbean, and Western Europe, Cajun food highlights the best of the bayou: Its abundance of seafood is mixed with a ready supply of vegetables, and everything is tossed into one pot so that the community can all eat together. Sure, it can be spicy. But the key to Cajun cuisine is its layered flavors and sense of comfort.

阿卡迪亚人是在18世纪被英国人从新斯科舍省流放到路易斯安那州后来到这里的,在很大程度上因创造卡真食品而受到赞誉,不要与克里奥尔食品混淆。尽管克里奥尔菜肴受到了西非,加勒比海和西欧相关的世俗影响,但卡真食品强调最好的海湾:其丰富的海鲜与现成的蔬菜混合在一起,所有东西都被扔进一个锅里,这样社区都可以一起吃饭。当然,它可能很辣。但卡津菜的关键在于它的层次感和舒适感。

We collected the eight classic Cajun dishes that deserve more than just your acquaintance. From more well-known options like gumbo and jambalaya to lesser-known favorites like etouffée and boudin, these meals will provide a keen culinary understanding of New Orleans and Louisiana as a whole. All you need to do is dig in.

我们收集了8道经典的卡津菜,值得你去品尝。从浓汤和jambalaya等知名食品到etouffée和boudin等鲜为人知的美食,这些餐点将为你提供对新奥尔良和路易斯安那州整体烹饪的深刻理解。你需要做的就是深入挖掘。

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French for "fritter" and famous in New Orleans as a must-have breakfast meal, a beignet is a square-cut dough that's been raised with yeast and deep fried until golden brown. Once it's slightly cooled, classic beignets are topped with powdered sugar and served with a cup of café au lait. If you're not in the Crescent City, you can try to make your own at home—like this cardamom rose version from Half Baked Harvest. 

beignet在法语中是“fritter”的意思,在新奥尔良是一道有名的必吃早餐。beignet是一种方形切面团,用酵母发酵并油炸至金黄色。一旦它稍微冷却,经典的beignets酒就会在上面撒上糖粉,再配上一杯法式咖啡。如果你不在新月城,你可以试着自己在家做——就像这个小豆蔻玫瑰版本的半成品。

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Fresh seafood is kind of like the New Orleans Saints in this city: It's beloved no matter what time of year. But March and April signify peak crawfish season, and that's when this particular seafood option rightfully gets plenty of attention in the form of crawfish boils. Potatoes, fresh corn, andouille sausage, and plenty of herbs and spices are served together with crawfish in colorful heaps, beckoning loved ones to gather and eat with both hands.  

新鲜的海鲜有点像这个城市的新奥尔良圣徒:无论一年中的什么时候,人们都喜爱它。但3月和4月是小龙虾的旺季,而这正是这种海鲜选择以小龙虾煮沸的形式备受关注的时候。土豆、新鲜玉米、烩牛肉香肠、大量的香草和香料,以及五颜六色的小龙虾堆在一起,吸引着你爱的人用双手去收集和享用。

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Although New Orleans is also known for serving up this classic sandwich, which arguably came to be sometime in the 1920s, it is a statewide staple in Louisiana. A traditional po' boy consists of fried seafood—particularly shrimp, oyster, catfish, crawfish, or soft-shell crab—that's "dressed" with tomato slices, shredded lettuce, pickles, and mayonnaise. Versions that have ham, ground beef, sausage, and cheese are acceptable options, too, but it's easy to start a debate on options that feature french fries.  

虽然新奥尔良也以供应这种经典三明治而闻名,这种三明治可以说是在20世纪20年代的某个时候出现的,但在路易斯安那州,它是全州的主食。传统的“po' boy”由油炸海产品组成——尤其是虾、牡蛎、鲶鱼、小龙虾或软壳蟹——用西红柿片、生菜丝、泡菜和蛋黄酱“调味”而成。有火腿、碎牛肉、香肠和奶酪的版本也是可以接受的选择,但很容易就以炸薯条为特色的选择展开辩论。

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First off, blackened fish does not mean fish that's been burnt to a crisp. Instead, it's a fish that's been generously dredged with a number of spices—like paprika, cumin, and cayenne pepper—and then cooked in a cast-iron skillet on high heat. The fish gets charred but retains its moisture, which was the genius behind the Louisiana-born chef Paul Prudhomme, who invented it.  

首先,熏黑的鱼并不意味着被被烤脆了。相反,这是一种用大量的香料(如红辣椒、孜然和辣椒)捞出的鱼,然后用铸铁平底锅高温烹饪。这种鱼会被烤焦,但仍能保持水分,这就是它的发明者、路易斯安那州出生的大厨保罗普鲁多姆(Paul Prudhomme)的天才之处。

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Gumbo is one of those Cajun recipes that has been widely adapted over its centuries-old history, so there's a good chance that you've already tasted this thick stew that's made with a dark roux of flour and fat. Chicken, sausage, and shrimp are usual components of this dish, while other possible add-ins include okra and rice. Either way, don't forget the "Holy Trinity" of vegetables: celery, bell peppers, and onions.  

秋葵汤是卡津人的食谱之一,在其数百年的历史中被广泛采用,所以你很有可能已经品尝过这种用面粉和脂肪做成的浓汤。鸡肉、香肠和虾是这道菜的常见配料,其他可能的配料还包括秋葵和米饭。不管怎样,不要忘了蔬菜的“三位一体”:芹菜、青椒和洋葱。

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In keeping with gumbo's mix of Holy Trinity vegetables, perfectly-cooked rice, and a rich sauce, etouffée means "to smother" in French and comes in a wide variety of seafood and meat options. The main difference between gumbo and etouffée is that this dish is made with a blonde roux of butter and oil, which has a lighter taste and appearance.  

秋葵汤由三种蔬菜、完美煮熟的米饭和浓郁的酱汁混合而成,在法语中意为“闷”,有多种海鲜和肉类可供选择。gumbo和etouffee的主要区别在于这道菜是用黄油和油做成的金黄色的面粉糊,口感和外观都比较清淡。

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Jambalaya is another ubiquitous New Orleans dish that takes the colors and flavors of the Holy Trinity and adds them to browned meat, like chicken and sausage, and mixes them into a rich stock that's seasoned with spices. Once the vegetables have softened, rice is tossed in, too. Remember this fact to make sure that your jambalaya is Cajun: Only Creoles add tomatoes to their recipe. 

Jambalaya是新奥尔良另一道无处不在的菜肴,它采用了圣神三合一的色彩和味道,将它们加入鸡肉和香肠等褐色肉类中,混合成一种富含香料的高汤。一旦蔬菜变软,米饭也会被扔进去。记住这个事实,以确保你的jambalaya是卡真:只有克里奥人添加西红柿到他们的食谱。

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So maybe you're not going to follow in really authentic Cajun tradition and whip up your own sausage links from scratch after a ceremonial slaughter. But it's worth it to make these and eat them as Cajuns would: for every meal—including breakfast—and for snacks in between. Boudin is classically made with pork shoulder and liver that's been mixed with chopped onions, celery, rice, and various spices, and then served in their casings or in the form of fried balls.  

所以,也许你不会遵循真正的卡真传统,在一场正式的屠杀后从头开始制作你自己的香肠。但是像卡津人那样做这些并吃它们是值得的:每顿饭——包括早餐——和中间的零食。鲍丁是由猪肩肉和猪肝与切碎的洋葱、芹菜、米饭和各种香料混合而成,然后装在肠衣里或以油炸球的形式上桌。

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