The ultimate extravagance

A dilemma I frequently face when going out to brunch is whether to have sweet or savoury.  I have found a solution in the form of the Brennan’s three course breakfast.  First up (not counted in the three courses) was an “eye opener” – brandy milk punch.  This was deliciously cool, smooth and spiced.

Brandy milk punch

For the first course I had the southern baked apple with double cream.  This was delicious – the apple was perfectly cooked and beautifully spiced.  And there was some caramel in there too.  A delight.

Southern baked apple with double cream

Next I had the eggs Shannon – poached eggs, fried trout, creamed spinach with Hollondaise sauce. The creamed spinach was divine.  The trout was good – although, to be honest, it could have been any other white flesh fish for all I knew (I don’t even know if trout is a white flesh fish??).  The eggs were perfectly poached and the Hollondaise was smooth, creamy and delicious.

Eggs Shannon

For “dessert” SP and I shared the Bananas Foster (bananas sauteed in butter, brown sugar, cinnamon and banana liquer, flamed over run and served with icecream)  and the Crepes Fitzgerald (crepes filled with sour cream and cream cheese with strawberries flamed in Maraschino).  Both were great but I though the Bananas Foster was better.  The crepes were a little on the dry side but that’s just me being picky.

Bananas Foster

Crepes Fitzgerald

Next up was a class at the New Orleans School of Cooking.  Over 2 and a half hours participants were entertained, informed and fed by an excellent instructor (whose name I annoyingly did not catch).  The focus was the food but the instructuor cleverly wove in much about the history of Louisiana, as well as the difference between cajun (brown) and creole (red) food.  During the course of the lesson the instructor made gumbo, jumbalaya, bread pudding and pralines.  With the exception of the bread pudding which was decidedly average, the dishes were delicious and it was amazing to watch them being made (especially the roux for the gumbo – he took us expertly through all the stages of brown!).

Stages of roux browning for gumbo

Gumbo

Jumbalaya (half eaten - sorry about that!)

Bread pudding

Praline

Finally, I walked 3 miles to The Joint (in Bywater) for some barbecue.  It was wonderful to get out of the French Quarter and to get an idea of how some of the “real” people in New Orleans live.  I passed so many lovely people on my walk who volunteered “hello”, “happy thanksgiving” or just a friendly smile.  Such a different vibe from the French Quarter.   The Joint itself is a tiny place (well, shack really) that roasts its meat out the back.  I ordered ribs and ate them out the back on a picnic table with flys and smoke swarming.  The ribs were moist, succulent and wonderfully spicy.  Delicious.

Barbecue ribs

Tables and at the back of The Joint

On that note I farewell you.  I’m now in Anaheim where, as the focus is Disneyland, I’m unlikely to be anywhere near any good eating establishments.  Hope you enjoyed reading this as much as I enjoyed planning and eating.

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