Baguette, New Orleans Style

baguette baked #3Baguette may have originated in France, but this particular variety is definitely a New Orleans staple. It’s an essential component of the Po’ Boy, a Louisiana submarine sandwich usually filled with fried oysters, lettuce, tomato, and pickles. It’s also delicious dunked into soup, sliced and toasted, or just shared around the dinner table by tearing off a chunk and passing it around. There’s a classic story about a poor man who enjoyed loitering outside a popular bakery simply to smell the mouthwatering aroma of freshly baking bread. The haughty baker grew angry that the poor man never bought any bread and one day decided that payment should be made for the privilege of smelling his delicious bread. The baker had the poor man arrested and both the poor man and the baker were brought before a wise judge. When asked whether he had any money to pay for the smell of the baker’s bread, the poor man reluctantly took out a few coins from his pocket and jingled them in his hand, telling the judge it was everything he had. The judge then informed the arrogant baker that he had been paid: the sound of the poor man’s money was payment for the smell of the baker’s delicious bread. In any case, the taste of freshly baked bread is definitely one of life’s greatest pleasures. Crunchy on the outside, soft on the inside, butter melting into the delicate crumb.  Mmmmmmmmm…….

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