Cajun Food Where You Find It
Cajun French: le fromage (lu frō-maj) – cheese
Marinated feta was prepared for the Cajunville Stuffed Squash. It is also good as an appetizer, salad topping, bread dipping and many more ways to use. Instead of feta, mozzarella pearls can be substituted for feta.
Mais c’est bon!
Enjoy!!
Cajun French: le piment fort (lu pee-mon for) – hot pepper
Big plumb Jalapeno Peppers are hard to pass up. So when we saw these green treasures staring at us, in our basket they went. We were already planning what the stuffing would be and discussing how to cook them before we even left the market. These were grilled on our electric pit and they were very tasty, full of flavor.
Mais C’est Bon!
Cajun French: le fromage (lu frō-maj) – cheese
At 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!
Cajun French: la tarte (la tart) – pie
Steamed veggies for dinner, that was the plan. Then John’s brain went into action and a savory stuffed pie came out. There was a pie crust and some marinara in the frig along with various fresh veggies. Fresh spinach was in our veggie bed outside just begging to be cut so all ingredients came together for our dinner.
Mais C’est Bon!
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!
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!!
What’s for breakfast? It is getting toward the end of the week and we are short on breakfast items. No eggs yet we do have eggbeaters, one whole wheat tortilla, sausage, tomatoes, fresh spinach and feta cheese. John put his creativity to work and breakfast was born — Breakfast Pizza. 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
Tomato Vodka Cream Sauce
In skillet place one tablespoon of butter and one tablespoon of olive oil, sauté ½ onion finely chopped until translucent. To a medium high fire add ½ cup Vodka. Allow it to flame and burn itself out. Add 2 medium tomatoes which have been seeded and cut into small chunks. Cook until soft. Add ½ cup of heavy cream, ½ teaspoon cornstarch mixed with a little water, and salt to taste. Cook on medium low heat until cooked (3-5 minutes). Continue reading “Cajun Ravioli with Vodka Cream Sauce”
