South Louisiana is always ready for a party!
With St. Patrick’s Day coming so soon after Mardi Gras, you would think we would be tired of parties and parades. Not so! Today was the Baton Rouge St. Patrick’s Day Parade and parties abound. The day started out cool and clear with a georgeous blue sky getting us all ready for partying. We had been wanting to try this dish, making it with a Cajun twist. You may say salmon is not Cajun yet Nova Scotia has excellent premium salmon.
Mais C’est Bon! Enjoy!!
Continue reading “Cajun Salmon Rolls”
After shopping at the Red Stick Farmers Market, breakfast was in order. John’s creativity was driving and Saturday Market Eggs evolved.
All of our ingredients came from the Baton Rouge Red Stick Farmers Market. These included Amato’s Hot Sausage, Rocking R Dairy Goat Cheddar, Forte Grove Lemon Rosemary Bread, Glaser Farms Spinach and Beard Family Farm Eggs.
Enjoy! Mais C’est Bon!!
Continue reading “Saturday Market Eggs”
We were grilling Salmon and looking for something to have as a side dish. I had four large mushrooms and decided to stuff them and use as our side dish. If you do not have Andouille, use any sausage you have on hand and use any type of greens you have also. Mais C’est Bon!!
Continue reading “Stuffed Mushrooms”
This week at the farmers market, we purchased young beets with greens still atached. One of our favorite ways to use the greens is with scrambled eggs. The greens add texture to the eggs as well as nutritional benefit. For an added touch this week, we decided to make Beet Jam to go with the scrambled eggs. The jam takes a couple of hours and is well worth the effort.
Mais C’est Bon!!
Scrambled Eggs with Beet Greens
Continue reading “Scrambled Eggs with Beet Greens”
Egg Coddlers, manufactured by Royal Worcester, have been used in England since the 1800s. Pipkin was believed to be the original name for the egg coddler. The pipkin was an earthenware pot used for cooking. Coddled eggs are similar to poached eggs, except the eggs are cooked inside the coddler immersed in boiling water. When the eggs are cooked, the coddler is removed from the water, lid removed, and breakfast served in the decorated porcelain dish.
Mais C’est Bon!!
Continue reading “Coddled Eggs”
Although Red Beans is a traditional New Orleans Monday Meal, we eat all types of beans and on any day. This week it is Pinto Beans. We cooked these on Sunday and used them all week in various ways from entrees to side dishes. Monday was traditional bean day since Monday was also wash day. It was easy to put a pot of beans simmering on the stove while completing other tasks like washing.
Mais C’est Bon!
Continue reading “Pinto Beans”
Green Onion Pancakes? One recent morning while drinking coffee in the wilds of Mississippi– well, how about RVing at the Bogue Chitto Water Park near McComb, MS, and discussing breakfast, pancakes came to mind. Of course not just regular pancakes – Green Onion Pancakes. We had fresh green onion sausage and that sounded interesting. These are simple and have a unique flavor.
Enjoy! Mais C’est bon!!
Continue reading “Green Onion Pancakes”
What’s for breakfast? If you are like me, you get tired of the egg, bacon, and toast or some variation thereof; we have a treat for you. Really, our Pancake Torte will put a smile on anyone’s face. This easy breakfast dish, which could also be a dessert, will dress up any breakfast.
Enjoy! Mais C’est Bon!!
Continue reading “Breakfast Torte”
While reading the recent newsletter from the Southern Food and Beverage Museum in New Orleans, the name, Belinda Hulin, caught my attention. Could it be the Belinda that was a good friend of my deceased Uncle John G? While staring at the name and thinking about my uncle, I knew I had to contact Belinda. Yes, it was the same Belinda. Hearing from Belinda brought back many memories and I wanted to explore those memories. First, I wanted to find out about Belinda and her life.
Belinda’s family like so many others in South Louisiana had been devastated by Hurricanes Katrina and Rita. While Belinda and her sister were mucking out the family home in New Orleans and throwing away mementoes, Belinda went upstairs to the second floor. There on the landing was a box, with papers hanging out, just sitting there like someone had forgotten it. Continue reading “Epicurean Heritage”