Cooking
The fun's over, but there's plenty of cake left!
A King Cake, replete with a tiny, Made-in-China, plastic baby, to get this house in the Mardi Gras mood. While the recipe called for tinting the icing, I opted to spoon it over the cake, then decorate with purple, gold and green sugars.
I think this is the fourth or fifth King Cake I've made, and Matt thinks it's the best one yet.
(And, yes...I did 'earn' those beads!)
It wasn't all sweetness on Fat Tuesday; I also prepared a fantastic (Foux) Andouille and Chicken (and Shrimp) Jambalaya.
I love this recipe. I made it last year, and despite all the left-over's, I just can't get sick of it. Onions and bell peppers cooked till they're caramelized and brown, chunks of (fake) sausage and (fake) chicken (and in my case, fake shrimp), nicely browned and seasoned, with rice, and cooked down till water evaporates. It's such a fantastic dish!
One day, we'll celebrate in Louisiana. Till then, we'll do our best to recreate the mood...without the drunkenness... right here in Knoxville.
Blog Party 8 has been announced, and this month, we're having Brunch! Turn your favorite breakfast foods into bite-sized treats, and get those entries to me no later than 16 March; Blog Party is 18 March. Hope to see you there!
Tagged with: Food and Drink, Fat Tuesday, Mardi Gras, King Cake, Baking, Jambalaya, New Orleans
- A Tale Of Two Jambalayas
Every year for Mardi Gras, I make jambalaya. I've made other dishes from time to time, and usually a King Cake, too. But if nothing else, there's jambalaya. And every year, I make the same recipe. I think I started using it seven or eight years...
- Summer Jambalaya
Taking full advantage of this wonderful, miraculous 'I'll try everything' phase Alex is going through, we've been trotting out as many of our favorite dishes as we can. For a kid who wouldn't eat rice (beyond sushi) two years ago,...
- Gung Hay Fat Tuesday (again)
I should finally get some text up here. It seems like Mardi Gras (Fat Tuesday) & Chinese New Year land days apart, every year. We like to celebrate, but our way. With food. And ok, we might have a little fun with decorations and costumes, too...check...
- Those Fruits De Mer Are Rotten
Yes, I've been away. I was dealing with some Blogger problems; I couldn't even access this blog. Kind of hard to post when faced with a 'you don't have permission to view this address' message, eh? And then...well, I made Creole...
- Those Ragin' Cajun...
potatoes, that is! As we get ready for Fat Tuesday, I prepared a vaguely New Orleans-ish dinner Monday night. Cajun Potatoes with Spicy Lemons and Onions, from this book; barely boiled potato wedges, roasted with red onions, garlic and lemon, tossed...
Cooking
And now it's time to repent...
The fun's over, but there's plenty of cake left!
A King Cake, replete with a tiny, Made-in-China, plastic baby, to get this house in the Mardi Gras mood. While the recipe called for tinting the icing, I opted to spoon it over the cake, then decorate with purple, gold and green sugars.
I think this is the fourth or fifth King Cake I've made, and Matt thinks it's the best one yet.
(And, yes...I did 'earn' those beads!)
It wasn't all sweetness on Fat Tuesday; I also prepared a fantastic (Foux) Andouille and Chicken (and Shrimp) Jambalaya.
I love this recipe. I made it last year, and despite all the left-over's, I just can't get sick of it. Onions and bell peppers cooked till they're caramelized and brown, chunks of (fake) sausage and (fake) chicken (and in my case, fake shrimp), nicely browned and seasoned, with rice, and cooked down till water evaporates. It's such a fantastic dish!
One day, we'll celebrate in Louisiana. Till then, we'll do our best to recreate the mood...without the drunkenness... right here in Knoxville.
Blog Party 8 has been announced, and this month, we're having Brunch! Turn your favorite breakfast foods into bite-sized treats, and get those entries to me no later than 16 March; Blog Party is 18 March. Hope to see you there!
Tagged with: Food and Drink, Fat Tuesday, Mardi Gras, King Cake, Baking, Jambalaya, New Orleans
- A Tale Of Two Jambalayas
Every year for Mardi Gras, I make jambalaya. I've made other dishes from time to time, and usually a King Cake, too. But if nothing else, there's jambalaya. And every year, I make the same recipe. I think I started using it seven or eight years...
- Summer Jambalaya
Taking full advantage of this wonderful, miraculous 'I'll try everything' phase Alex is going through, we've been trotting out as many of our favorite dishes as we can. For a kid who wouldn't eat rice (beyond sushi) two years ago,...
- Gung Hay Fat Tuesday (again)
I should finally get some text up here. It seems like Mardi Gras (Fat Tuesday) & Chinese New Year land days apart, every year. We like to celebrate, but our way. With food. And ok, we might have a little fun with decorations and costumes, too...check...
- Those Fruits De Mer Are Rotten
Yes, I've been away. I was dealing with some Blogger problems; I couldn't even access this blog. Kind of hard to post when faced with a 'you don't have permission to view this address' message, eh? And then...well, I made Creole...
- Those Ragin' Cajun...
potatoes, that is! As we get ready for Fat Tuesday, I prepared a vaguely New Orleans-ish dinner Monday night. Cajun Potatoes with Spicy Lemons and Onions, from this book; barely boiled potato wedges, roasted with red onions, garlic and lemon, tossed...