Cajun Food Where You Find It
Cajun French: le piment doux (lu pee-mon doo) – Sweet Pepper
T
his morning was one of those mornings where the time got away from us and still no breakfast – so began “Simple Combinations”. We will take 2 or 3 ingredients and make a quick, healthy, pleasing meal. Meals are meant to be enjoyed with family and friends even with our hectic schedules. So this morning we grabbed eggs and a variety of peppers from the refrigerator and began.
Mais C’est Bon!
Enjoy!!
Cajun French: le pain (lu pain) – bread
Breakfast seems to be the meal that can be the most rushed. Simple, easy to prepare dishes are preferred and often contain leftovers. Last night we made “Grandma’s Potato Croquettes” (see prior post) updating the recipe using Salmon and Sweet Potatoes — based on one from John’s grandmother where she used white potatoes and fish flakes. The recipe makes about 12 patties so we had plenty left over.
This morning we decided to build a breakfast tower using the croquettes along with all fresh items from the Redstick Farmers Market (except the grapes and bananas) and it was great! Not only is it easy to prepare and assemble, it makes an elegant presentation. Grandma would be proud.
Mais C’est Bon!
Enjoy!!
Basil gone wild!
Our basil plant is growing as fast as we can use the leaves. Knowing basil is high in Vitamin K and also has a great flavor, we try to use it as often as possible. Having fresh mushrooms and planning an egg dish, the basil was calling to us. We also had fresh sweet potato bread from Forte Grove at the Red Stick Farmers Market and it would enhance the eggs.
The breakfast is very simple yet very gourmet.
Mais C’est Bon!
Enjoy!!
At this time of year, the Red Stick Farmers Market is bursting with produce and especially with color. After returning home with our weekly supply of fresh items, we realized we could make a breakfast using all market items, except the parsley from our herb garden. The freshness bursts in your mouth with every bite of this dish.
Mais C’est Bon!
Although the “Mighty Mississippi” has taken front and center lately, there have been other important events in our lives. This week was our wedding anniversary and John fixed a gourmet breakfast for us to celebrate.
This Shrimp Omelet topped with Dill Sauce and Shrimp was a perfect way to start a special day.
Mais C’est Bon!
Enjoy!!
We have been preoccupied with water lately; namely the “Mighty Mississippi”. Living five houses from the levee in south Louisiana makes us quite aware of the rising water. None the less, life goes on and cooking continues.
Today at the Farmers Market, blueberries and strawberries abounded. We had pancakes on our mind as we headed home from the market. Once again, we used Bruce’s Sweet Potato Pancake mix and fresh berries.
Mais C’est Bon!
Enjoy!!
Sweet Potatoes are a staple for Thanksgiving and Christmas dinners. Sweet Potatoes and Yams are abundant in south Louisiana and they are used in a variety of ways all year. Sweet potato hash browns, bake sweet potatoes, sweet potato salad, and sweet potato fries are just a few ways of using sweet potatoes or yams.
We have used left over baked sweet potatoes to make pancakes and biscuits. Now we have an easier way – Bruce’s Food in New Iberia, LA has a Sweet Potato Pancake and Waffle Mix available. The mix is complete meaning just water is added. Instead of water, we decided to add egg and milk. The below recipe is the result of our experimenting.
Mais C’est Bon!
Enjoy!!
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!!
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!!
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!!
Coddled Eggs
