Category: Breakfast

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Crab Omelet

Cajun French: l’omlette d’oeuf (l’om-let d’uf) – egg omelet

 

There is nothing like fresh crabmeat from a farmers market. We are lucky to have a weekly vendor, Outlaw Katfish Kompany, selling fresh crabs, crabmeat, and wild caught catfish. The taste is beyond description except to say all of these products melt in your mouth and have a sweetness to the taste. This past Saturday we purchase a pound of fresh claw crabmeat. Not wanting to freeze it, we have been using the crab in various ways. This morning was crab and eggs and this simple dish was breakfast stepped up a notch.

Mais C’est Bon!

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Carrot Top Green Eggs

Cajun French: la carotte (la kar-ot) – carrot

 

Being Cajun we try to use all parts of vegetables. Our fresh carrots from the Red Stick Farmers Market came with a large top bouquet. What do you do with Carrot Tops? After some research, we decided to try carrot tops and eggs. Only using about ¼ of the bunch, we still have lots to be creative with. We used only the leaves not the bottom stem.  When the tops are cut they smell like parsley. The cooked carrot tops had a firm texture and added lots of flavor to the eggs. We served our eggs and carrot tops with Papa Tom’s Grits and toast.

Mais C’est Bon!

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Seventh Day of Christmas – 7 fleur de lis

Cajun French: le pain perdu (lu pain pair-dū) – French toast

 

Fleur de Lis means flower of the lily and is a stylized design of the lily, present in threefold petals. The Acadian flag has three Fleur de Lis on a blue field which represents the French origin of the Acadians.

Traditionally, the Fleur de Lis has been used to represent French royalty and is strongly associated with St. Louis IX, King of France, and Patron of the City of New Orleans. The Fleur de Lis is a state symbol of Louisiana and is associated with many cities having French heritage including New Orleans, Lafayette, and Natchitoches.

Pain Perdu, French Toast or Lost Bread, is a favorite of Cajun children and adults as well. It is called Lost Bread since the bread used is stale and good only for bread pudding, bread crumbs or Pain Perdu. We have been known to purchase a loaf of French Bread and let it get stale so we can make Pain Perdu. Any bread may be used yet French Bread makes the best Pain Perdu.

Mais C’est Bon!

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Sweet Potato Pumpkin Pancakes

Cajun French:  le miel (lu mee-el) – honey

 

Wanting to use our leftover pumpkin for something different, pancakes seemed worth a try. Not just ordinary pancakes yet ones made with Bruce’s Sweet Potato Pancake Mix and coconut milk. Okay we went over the top with these cakes. The cakes eaten with just a touch of honey are very rich with a custard texture.  Just remember we warned you about their richness!

Mais C’est Bon!

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Thanksgiving Breakfast – Salmon et al Wrap

Cajun French: le saumon (lu sō-mon) – salmon

 

It is Thanksgiving morning and since we are pescatarians no turkey is in the oven. We are having a laid back morning; coffee and scones in bed. And now it is breakfast time – what is in the frig? What started out to be a mushroom omelet with salmon on the side turned into a wrap with lots of raw vegetables. This is a breakfast for any holiday.

Mais C’est Bon!

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Crepes GoYaYa’s

Cajun French: les légumes (lā lā-gūm) – vegetables

 

Baton Rouge, LA. – What happens when a food truck finds a home?  The “streets” loose.  Yet the door is opened to a new customer base enjoying climate controlled seating.  Such is the case with GoYaYa’s, the latest food truck to settle down.  GoYaYa’s found a home at the Main Street Market in downtown Baton Rouge, La.

Mais C’est Bon!

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Mizuna Breakfast Wraps

Cajun French:  l’huile d’olive (l’ū-eel d’ō-leev) – olive oil

 

Finding a new green at the Red Stick Farmers Market was exciting for us.  Mizuna is not a new green, just new to us.  We are sure we have had this green in salad mixtures or other dishes, yet we had never purchased it.  Now that we have it, what are we going to do with it?  Breakfast was going to be a wrap and the mizuna greens sounded like a fit.  Our simple wrap turned into one that was almost too large to fold.

Mais C’est Bon!

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Green Wraps

Cajun French: le chou (lu shoo) – cabbage

 

This week at the Red Stick Farmers Market, we purchased a bunch of Chinese Cabbage leaves. The leaves were to be used as wraps; we just were not sure for what. Waiting for inspiration we placed the leaves a glass of water adding beauty and freshness to our counter. While preparing Sunday breakfast, the leaves were calling and wraps were beginning. Just wilting the leaves adds a nutty flavor to the wraps.

Mais C’est Bon!

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Breakfast Pita Sandwich

Cajun French: la tomate (la tō-mat) – tomato

 

This breakfast started out as eggs and avocado. Sounds good yet could be boring so we started building a breakfast sandwich. First the pita bread, then the tomato and finally the mushrooms. Mayonnaise was added for flavor and then grapes for garnish. It is fun to build a sandwich without really knowing what the final product will be. Building this sandwich is what makes cooking together fun!

Mais C’est Bon!

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