Cajun Food Where You Find It
Cajun French: la tarte (la tart) – pie
Fennel made its appearance at the Farmers Market this week and Laurie was very excited. We like to use the entire plant and are always looking for different ways to prepare the fennel. After much discussion, we decided on a fennel pie with shrimp and other vegetables.
Mais C’est Bon!
Enjoy!! Continue reading “Fennel Pie”
Cajun French: déjeuner (dā-ju-nā) – breakfast
Breakfast time and we have a frig full of leftovers, now what? Time for a Frittata made with whatever we have; a little of this and a little of that. This recipe cannot be duplicated but it does show how leftovers can be creatively used. Add fresh fruit and veggies and breakfast is served.
Mais C’est Bon!
Cajun French: le jardinage (lu jar-deen-aj) – vegetables
The farmers market was teeming with young vegetables this week; eggplant, radish, squash, peppers were begging to be purchased. We generally grill our vegetables but this week we decided to try roasting. After slicing the vegetables we tossed them with Cajun olive oil and local honey. The results were awesome! The vegetables were accompanied by pan grilled salmon and salad. This recipe is very simple to prepare yet full of flavor and aromas. Honey is the star of this dish so make sure you use high quality local honey.
Mais C’est Bon!
Cajun French: le melon doux (lu m’lon doo) – watermelon
Watermelon and shrimp – two of our favorites. That said, it took John a moment to agree to use them together in a dish. Laurie was ready in fact she is always up for a combination of foods. Once John agreed we took to the kitchen and salad making. As usual we wanted to give the dish a Cajun flair so we introduced Cajun olive oil and local honey along with cane vinegar. The ingredients were purchased at our local farmers market with the mint coming from our herb patch.
Mais C’est Bon!
Enjoy!! Continue reading “Watermelon Salad with Grilled Shrimp”
Cajun French: le radix (lu ra-dee) – radish
Radish Greens – what to do with them? We ask this question because our farmers market radishes come with the greens. Greens are a favorite of ours but we had never used Radish Greens. In researching recipes, most had an Asian flair and as good as the recipes sounded we wanted a Cajun influence. With our Cajun Culture and Radish Greens we developed a recipe that honored our Cajun Culture as well as infusing the Radish Greens.
Mais C’est Bon!
Cajun French: le giromon (lu jeer-ō-mon) – pumpkin
Fall is in the air bringing wonderful sights and smells to us. The spices of Fall like cinnamon, nutmeg, ginger, anise, allspice, etc. are tingling our senses and it is time to bake. Pumpkin is a favorite and we like to try different ways to use the fruit. Pumpkin cookies topped the list since we had not tried that before. We found a recipe in Post Punk Kitchen and tweaked it to our taste.
Mais C’est Bon!
Carmela Vineyards where it all comes together – wine, food, and rving. After a week of family festivities culminating with a wedding, what more could we ask for than an oasis in southern Idaho? Continue reading “Carmela Vineyards – Glenns Ferry, Idaho”
Cajun French: la dépense (la dā-pons) – pantry
Vodka sauce sounds so romantic and enticing. Each time the pantry was opened the vodka sauce was staring at us. Four large mushrooms, two stuffed crabs and vodka sauce, dinner was in the making. Add seasoning and pasta and the romance was waiting.
Mais C’est Bon!
Cajun French: la rue (la rū) – street
On Saturday mornings if we are close to a Farmers Market we’re headed that way for the opening bell. We are also looking for breakfast as most also have breakfast vendors with the markets. When we’re in our home area of Baton Rouge, we’re pointed to the Red Stick Farmers Market. This morning we decided to look elsewhere and step out of the box for our Saturday morning treat. Continue reading “Street Breads of Baton Rouge, LA”
Cajun French: bourrer (boor-ā) – stuff
Leftover beans and rice again. What can we combine them with this time? We enjoy stuffed grape leaves for snacks. The last ones we purchased had very tough leaves so we had been using the stuffing in dishes. Mayonnaise was used as the binder and a stuffing for Jalapenos was beginning. The mayonnaise also gives a richness to the peppers. This dish is a great snack or side for a salad.
Mais C’est Bon!
