New Orleans, Louisiana is my favorite vacation spot. Not just for the food but the pwople there are amazing and hospitable. Since i couldn’t get to NOLA, I brought it totmy house. I have been wanting to make shrimp etouffe for days now, but I did not have the time to take to make it. Finally I got to do it tonight. I realized that I did not have any green peppers. I did not let this stop me. Yes a true Trinity mirepox needs green pepper. But I had every other color bell pepper, and decided trip color bell peppers would be my Trinity mirepox. I added some garlic, scallions, and parsley. It worked. I dedicated time to this roux. 20 minutes of stirring seemed endless. Yet it was so worth the effort. This was delicious. I think I’ll be making more roux base dishes.
Everyone has a night when you want to eat a good meal, but not spend all evening cooking it. Especially when it comes to preparing fish, cooking can get messy. Tonight I made dinner delicious, simple, and under 30 minutes.
I started with some chopped fresh vegetables. Tomatoes, celery, onions, red peppers, and garlic were my veggie tribute to a Romesco Swordfish dish.
Drizzle some olive oil over the vegetables. Then place a piece of seasoned fish on the bed of vegtables. Top that with some butter, and pinch the edges closed. This meal gives you portion control. Plus its a nive surprise when you smell the aroma opening your foil to eat it. Bake for 15 minutes at 400 degrees. Add a quick salad side, and dinner is served.
I do this meal in parchment paper usually for an authentic En Papillote. The foil seemed easier, because you just pinch it closed. So give it a try, and save some time.
Madeline’s are one of my favorite cookies. They are sweet, moist, buttery, and fluffy. Every bite of one brings you back to sweet memories of being a kid. These cookies are simple to make. They go great with a cup of coffee. I like them chocolate dipped, or topped with powdered sugar.
I wanted to make Madeline’s, but I realized I didn’t have a mold to bake them in. I didn’t let that stop me. After doing some googling, someone suggested making foil molds. I figured why not use foil to my advantage, and make lady finger shaped Madeline’s.
After mixing the batter I greased parchment paper with butter, and dusted it with flour. Making sure the paper covered the surface of a cookie sheet. Madeline batter spreads as it cooks. This is why a mold is important, but I don’t have one. So i used foil as a wall barrier helping to seperate my cookies while they baked. Otherwise without a barrier I would have a Madeline cookie cake. The foil worked. I was able to enjoy Madeline cookies without a mold. They were the right shape just a little bigger without a crimp. My recipe called for 12 cookies and I made 8.
Don’t let anyone tell you you can’t succeed. Be innovative and achieve your dreams. With a little tweaking I’m sure I can make these cookies form even better next time.So it’s not a myth, you can make Madeline’s without a mold.
Beets are healthy, and tastier than they look. I wanted beets for dinner, but needed a new way to eat them. Ive had beets pureed, pickled, and roasted, but thats it. I saw a recipe for a beet and rice burger so I figured I could make beet rice.
Beet rice is a great simple way to get more beets in your diet. Saute some beets, garlic, onions, and ginger in a little oil. Add some cumin tumeric, salt, and pepper, and Jasmine rice. Boil the rice following the it’s cooking instructions. For a perfect touch once you cook the rice stir in some fresh cilantro. This was delicious. I paired it with sunflower seeds, and bacon, broccoli slaw, and seared scallops and fish. This meal was appealing in color. Filled with a rainbow of healthy vegtables, seeds, and grains. Beet rice is something I’ll definitely make again. If you want to get your kids eating beets this is a great way.
Eating healthy does not have to be a chore. Have fun trying new things, and the world will open up it’s flavor profile to you. Put your own twist on a recipe you like. Match up meals of interest together and find a new cuisine style. You will not regret creating new meals you never knew existed, and being thankful for it.
Watch me as I put the taste to the test. Sardines in the can are a great source of protein. You can have them for a snack or add them to any recipe. People say they are great cooked hot, or cold out of the can. So let’s see if they taste as good as people say
Tried something new that came out great. I wanted the taste of fennel but sweet, and not savory. First I prepared a simple syrup. Half sugar, and half water in a sauce pan. Cooking it down until ut reduced into a simple syrup. Keeping it warm on low heat so it wouldn’t harden.
I toasted some fennel seeds in a sauce pan. Just enough heat to turn them light brown and get the flavor to release. As soon as the seeds toasted, I stirred in enough simple syrup to coated the seeds over low heat in the sauce pan. Once coated I immediately put seeds on to parchment paper. Smeard them into a thin layer. Let them cool 1 minute. Once semi hardened I began pulling the candy off the paper, and breaking it up.
For a dust of the candy I placed them in a food processor. Taking a small mesh strainer, and seperated the large pieces from the dust. Now I had irregular shapes of candied fennel seeds. A dusting powder, and irregular pieces, could be used many ways, in different recipes.
The taste was exquisite. It tasted like homemade healthy licorice. Candied fennel seeds can be used on salads, in dressing, sauces, desserts, and drinks. Who knew something so simple could be so appetizing to the pallet. I can’t wait to try this candy in different recipes. To start though I put it on a salad.
Cutting onions is never fun, unless your an onion lover. The smell of onions makes your eyes water, and burn. If you have to cut a few pounds your in for a fight, unless you know a few tricks.
Onions are a base, and you can easily escape the pain by neutralizing them with acid. Lemon and vinegar can be great escapes if they go with the ingredients for the meal you are preparing. Just rub your cutting surface with lemon, or vinegar, before you begin cutting. The smell will be balanced as you cut, to get a breath of fresh air.
However, the fool proof way to escape the torture of onion tears, and burns is your breathing. Do not breath through your nose, once you begin cutting. Only breath through your mouth until you finish cutting fresh onions. This will leave your nasal passage, and tear ducts safe from onion aromas. Your mouth can handle the onion aromas in the air. Plus as you inhale through your mouth, saliva will immerse the onion particles that you inhale. Remember wash your hands as soon as you are done handling the onions. You do not want to rub onion juice in your eye. This works well for spicy peppers to like jalapenos. Now next time you want some flavor in your recipe, you don’t have to suffer, or be fearful of pain.