Cajun Food Where You Find It
Cajun French: l’asperge (l’as-pairj) – asparagus
Fresh leeks were in our market basket this week, so we decided to make a dish focusing on the leeks. At least that is how it started. The dish evolved to include pine nuts and watercress. In the end we had a thick sauce to mix with penne, top with cheese and enjoy.
Mais C’est Bon!
Enjoy!! Continue reading “Nutty Penne”
Cajun French: la breme (la brem) – eggplant
Smothering eggplant with onions and tomatoes is the usual way we prepare eggplant. Today we wanted something different and a sandwich sounded good. Roasting the eggplant gave it crunch, adding capers and pine nuts gave depth.
This sandwich builds and each layer add a depth of flavor.
Mais C’est Bon!
Enjoy!!
Squash blossoms have always been fascinating yet we never experimented with them. At this week’s Farmers Market the blossoms were in full bloom and were calling to us. Okay, more to Laurie than John, yet he was on
board to experiment. Of course, now that we are not eating animal fat, we had to develop a stuffing not using cheese or sausage. Cajun Jasmine Rice was to be the base of the stuffing, now we needed something to bind it with. The following recipe is the result of our thinking outside the box.
The process is time consuming although fun when done with another person.
Mais C’est Bon!
Enjoy!!
