Tag: mushrooms

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Veggie Tart

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

 

Tart BakedTonight dinner was to be a veggie loaf with different techniques.  Laurie was going to place a pie crust on an inverted loaf pan, bake then fill.  John was going to place the pie crust in the loaf pan, fill and bake.  Neither happened…was not a good fit.  Instead we decided to make a veggie tart and that was a perfect fit.  We used the vegetables we had on hand and built the pie using egg and cheese as a binder.  The main thing to remember is to season each vegetable to taste.  This tart will take some time since each vegetable is steamed separately, but it was well worth it.

Mais C’est Bon!

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Savoy Stuffed Pie

Cajun French:  la tarte (la tart) – pie

 

PlatedSteamed 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!

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Louisiana Saturday Night Oysters

Cajun French:  l’huite (l’ū-eet) – oyster

 

PlatedFresh Louisiana oysters are salty sweet and taste like no other oysters.  When we purchased the oysters, we knew how we wanted to cook them, simply in olive oil with pasta.  Avocado oil was used to give the dish a buttery taste and it adds richness.  This dish is easy to prepare but makes a gourmet meal.

Mais C’est Bon!

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Shrimp Pasta

Cajun French:  la chevrette (la shuv-ret) – shrimp

 

PlatedPasta is a staple in our pantry and we are always looking for ways to make a pasta dish interesting.  What was to be just another tomato sauce and pasta evolved into a dish with depth of flavor.  There was fresh corn in the refrigerator so that went in.  Laurie had Kipper Snacks for lunch and one was left, so it was mashed and into the sauce it went along with red wine.  The sauce is full of flavor with a depth of richness.

Mais C’est Bon!

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Bayou Potato Salad

Cajun French:  la patate (la pa-tat) – potato

 

PlatedPotato Salad – picnics, family dinners, comfort food.  That’s Potato Salad.

How about potato salad with a twist?  Instead of using just white potatoes, include equal amounts of sweet potatoes for a flavor twist.  This is a very fresh tasting salad that pops in your mouth.

We had boiled shrimp that we added to the plate and wow what a meal!

Mais C’est Bon!

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Grilled Veggie and Shrimp Pizza

Cajun French: le jardinage (lu jar-deen-aj) – vegetables

 

Grilled Pizza

Pizza has the reputation of high fat, high calorie food.  Because of this pizza is something we enjoy yet rarely indulge in.  We had a whole wheat pizza crust and were trying to decide what to do with it.  Grilling is a favorite way of cooking for us and so Grilled Pizza was on the menu.  Not only grill the pizza but also grill the vegetables that would go on the pizza.  This process is a labor of love and does take some time, yet the end product is worth every minute of preparation and cooking.  We took what would have been high fat and calorie and made it healthy.

Mais C’est Bon!

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Crawfish Boil Fritter

Cajun French:  l’écrevisse bouilli (l’ā-krū-vees boo-ee) – boiled crawfish

 

Crawfish boils bring family and friends together to enjoy the bounty of south Louisiana.  Every Cajun family has their own “special” boiling recipe and most are willing to share to prove it’s the best!  Besides the enjoyment of the boil itself, one of the best parts is the left over crawfish.  Most families plan their boils so there is crawfish left to incorporate in other dishes.  Our Saturday afternoon boil was no different and we had crawfish to make our Crawfish Boil Fritter.  This is a sweet savory dish and makes a great start to any meal.

Mais C’est Bon!

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Crab Caps

Cajun French:  la patate (la pa-tat) – potato

 

Fresh lump crabmeat is an advantage of living in south Louisiana and we enjoy it whenever we are able.  We purchased a pound of lump crabmeat this past Saturday from the Outlaw Katfish Company at the Red Stick Farmers Market.  Not wanting to freeze the crab we have been enjoying it in various ways.  Also having fresh mushrooms we decided to stuff the mushroom caps and serve them with pasta.  The Zapp’s Potato Chips adds a crunch and kick to the caps.

Mais C’est Bon!

Enjoy!! Continue reading “Crab Caps”

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