Fish en Papillote

Cajun French:  le poisson (lu poo-a-son) – fish

 

While traveling we are not always able to buy fresh fish and we had been fresh fish deprived for a while. Heading back to south Mississippi, we knew fresh fish was waiting. Laurie enjoys fish en papillote and had not had it for some time. John’s creative juices started flowing and below is the result.

Mais C’est Bon!

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Chicken Pasta Salad

Cajun French:  le poulet farci (lu poo-lā far-see) – baked chicken


There are numerous, too many to count, of chicken pasta salad recipes. Why another one? We saw the basics of this recipe on Facebook and decided to make it our own. We gave ours a Mediterranean flair with a kick of Cajun and wow, it worked!

Mais C’est Bon!

 

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Apple Tart

Cajun French: la pomme (la pom) – apple

 

ReadyBringing dessert to a dinner party and looking for something different – why not an apple tart. Not just any apple tart; one made in a cast iron griddle. It is easy, quick, and makes a great presentation. We added a Cajun flair by using a blood orange marmalade glaze.

Mais C’est Bon!

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Let’s Eat Cake – Boudin King Cake

Cajun French: pétrir (pā-treer) – knead

 

IMG_6803Cajuns are an adaptable people. We take what the area offers and make it our own. So we wonder why it took not only a non-Cajun, but also a non-native Louisianan to develop the Boudin King Cake. Granted Dr. Boudin (Bob Carriker) has been living in the Lafayette area since 1997; he is not native. He calls Louisiana home and has come to embrace our culture and food. In honor of Dr. Boudin and his Boudin King Cake, we have made our own, adapting it to our tastes.

One bread recipe will make a very large king cake. We made ours in our Dutch oven so we adjusted for the size of our pot.

Mais C’est Bon!

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Vegetable Curry

Cajun French: le cachet (lu ka-sha) – squash

 

CurryVisiting different farmers markets as we travel not only affords us various and unique vegetables but also opportunities to meet chefs, bakers, farmers, and other shoppers. The Independence, Iowa farmers market was no different. We were fortunate to visit with Chef Michael Murray-John and enjoy his vegetable curry. Michael who now lives in the Twin Cities with his wife and daughter, Lola, was previously the chef/owner of two restaurants in Wabasha, MN. We purchased his curry spice packet, which made fixing the curry very easy. Along with the packet we received the spice recipe needed to duplicate the dish. We added our own touch – onion and garlic. It is well worth the numerous spices needed…

Mais C’est Bon!

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Pears in Wine Sauce

Cajun French: la poire (la poo-ar) – pear

 

PlatedFinding fresh fruit at farmers markets is a treat. Today we had our choice of various apple varieties and pears. Of course we went home with some of each. Poaching pears in a wine sauce has been something we have wanted to do for quite some time. So pears were on the menu for tonight. We did it and yes, they were delicious…

This is an elegant yet easy dessert…

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Tomato Salad Stack

Cajun French: le fromage (lu frō-maj) – cheese

 

platedAt the farmers market we found fresh tomatoes and our mouths were watering. Not wanting just a tomato salad, John’s creative mind went to work. The result was a tomato salad stack with a sweet/savory dressing. The best part of this salad is the taste can be changed by using different jams, dressings, and cheese. Have fun…

Mais C’est Bon!

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