Cajun Food Where You Find It
Cajun French: le “spinach” (lu “spinach”) – spinach
Spinach Madeleine in its original form was a staple on most south Louisiana tables. John’s mother cooked it every Sunday for our family meal. Once Kraft discontinued their log cheese, cooks searched for a replacement. While using many of the same ingredients, we have altered the recipe for our taste.
Mais C’est Bon!
Enjoy!!
Continue reading “Cajunville Spinach Madeleine”Cajun French: le poulet farci (lu poo-lā far-see) – baked chicken
We are always searching for new and different ideas for cooking. Having huge chicken breast, about 1# each, stuffing sounded like a great way to fix them. Searching the frig, we found Brie and spinach, add pine nuts and cranberries and the stuffing was taking shape. The outcome was excellent especially the sauce made with stuffing liquid.
Mais C’est Bon!
Enjoy!!
Continue reading “Stuffed Chicken Breast”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: le “spinach” (lu “spinach”) – spinach
Having fresh vegetables that needed cooking, we decided to make Veggie Rice. Sauté vegetables over rice was the plan but as always the plan evolved. Rice was cooked with fresh rosemary then combined with the vegetables and almond butter was added. Wow! The almond butter added a richness and the aroma made our mouths water.
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!!
Cajun French: le goujon jaune (lu goo-jon jon) – catfish (yellow)
Sweet and tender catfish come from the Outlaw Katfish Kompany, Des Allemands, Louisiana and we wanted to keep that flavor. We decided to bake the catfish and serve it on a Cajun Grain Jasmine Rice dish with a citrus topping made with Plaquemines Parish L’Hoste Navel Oranges and Bocage Honey. These items were purchased from the Red Stick Farmers Market in Baton Rouge, La.
Mais C’est Bon!
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!!
We were grilling Salmon and looking for something to have as a side dish. I had four large mushrooms and decided to stuff them and use as our side dish. If you do not have Andouille, use any sausage you have on hand and use any type of greens you have also. Mais C’est Bon!!
Stuffed Mushrooms
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
