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Category Archives: brunch

Of Real Roux and Faux Beignets…

Camellia's Cottage

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‘First you make a roux.’ Those five words are enough to make even the most accomplished cooks cower in fear and turn the page in a cookbook. Now you know I love cookbooks as literature. I’ve warned you to beware that when ladies are sharing ‘held in the vault familyrecipes’ there is almost always a teeny tiny technique or one absolutely critical ingredient that is inadvertently left out. I firmly believe it. I have wrestled a mouth watering recipe from an amazing cook more than once, only to find myself saying-  ‘Well, mine was goodbut darlin’ nobody can make it like you do!’ – that’s music to her ear! She knows it isn’t as good as hers because she left out at least one tiny little detail.img_2244

It’s tradition. It ain’t right, but some secrets are meant to be kept intact, like- ‘First you make a roux.’ They know most folks can’t make it. A real roux isn’t just…

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Posted by on March 20, 2017 in brunch, FRENCH FRIDAYS

 

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“BrunchN ‘JERK CHICKEN’? Jamaica Me Crazy!”

Jerk is a style of cooking native to Jamaica in which meat is dry-rubbed or wet marinated with a very hot spice mixture called Jamaican jerk spice. Jerk seasoning is traditionally applied to pork and chicken. Wikipedia

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Ackee

Ackee and saltfish, served with coleslaw

Ackee and saltfish is a traditional Jamaican dish. The ackee fruit was imported to The Caribbean from Ghana before 1725, as Ackee or Aki is another name for the Akan tribe, Akyem. It is also known as Blighia sapida. Wikipedia

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Wikipedia image

CALLALOO JAMAICAN STYLE
Are you bored with spinach, or kale or looking for a new way to prepare it? Here is a vibrant and fresh way of making kale, spinach and definitely using this Amazing  vegetable- Callaloo.
If you have never heard of Callaloo, I would say it is what some West Africans Countries  call greens. That’s the only way, I ever heard anyone call these leafy vegetables until, I moved to the United States. And there it is disguised as Callaloo.  Also widely known in the Islands as  Callaloo in the Islands.

http://www.africanbites.com/callaloo-jamaican-style/

 
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Posted by on March 20, 2017 in brunch, Monday Madness

 

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BREAKFAST IS NOW BEING SERVED!

BREAKFAST IS NOW BEING SERVED!

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http://www.burligrave.com/breakfast.html

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Posted by on March 20, 2017 in breakfast, brunch, coffee

 

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Hot Sauce and Chilli Pepper Festivals and Events Worldwide

Image credit: http://www.khaleejesque.com

“The flavor used by the Cajuns for world famous Louisiana cooking. This hot sauce is a Louisiana style classic hot …”


Chilli Festivals and Events?

Chilli-Heads like nothing better than to get together and share their passion for all things hot and of course challenging each other to eat hotter and hotter products. Many of the established events now hold competitions where success is prized by producers for International acclaim that frequently translates to economic success!

https://www.chilliworld.com/factfile/chilli-festivals

 
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Posted by on March 17, 2017 in brunch, FRENCH FRIDAYS

 

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New Orleans Style Pain Perdu (French Toast) – The Spiced Life


Ingredients

  • 4 large eggs
  • ¾ cup heavy whipping cream
  • ½ cup 1-2% milk
  • 1-2 T good Irish whiskey (I used 1 because of kids)
  • 1 T vanilla
  • 2 T sugar
  • ½ t fine sea salt
  • 6-7 slices of French bread, sliced 1½ inches thick
  • 1-2 T unsalted butter
  • 1-2 T vegetable oil
  • powdered sugar, for dusting
  • maple syrup, for serving

Instructions

  1. The more stale your bread, the better, but I just left my bread out overnight and this worked fine.
  2. Whisk together the eggs, cream, milk, Irish whiskey, vanilla, sugar and salt. Pour into a shallow, wide bowl.
  3. Soak each slice of bread for about 10 minutes–flip it halfway through if need be to saturate both sides. However, you do not want the bread to be falling apart.
  4. Heat a large, heavy pan or griddle over medium heat (I used enameled cast iron, so as the toast cooked, I gradually turned the heat down to medium low).
  5. Add 1 tablespoon of oil and 1 tablespoon of butter to the pan.
  6. When it is hot, cook the French toast in batches, cooking to lightly crisp and browned on each side. If you need to add more oil or butter, do so.
  7. If you are serving the French toast all at once, place the cooked slices in an oven on low heat. I of course always end up playing the short order cook and serving them to my family as they cook.
  8. Sprinkle powdered sugar over the pain perdu before serving with maple syrup.



Last weekend I decided I was making French toast, and so I picked up some French bread, thinking it might be fun to go fancier than our standard whole grain sandwich loaf. Lo and behold, when I went searching for something a little more interesting than my standard French toast, I came across a recipe for a New Orleans style pain perdu, calling specifically for French bread. And Mardi Gras was coming. And I am a food blogger. So clearly that was the recipe I had to make.


further read from source:

http://www.thespicedlife.com/new-orleans-style-pain-perdu-french-toast/

 
 

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A taste of France in Samoa: Le Petit Café 

Located near the well known Mailelani Samoa Skincare and Natural Beauty products factory at Papauta is a recently opened small homey café that promises to give you a taste of France in Samoa.

Le Petit Café offers French style breakfast served with a smile by a small team of beautiful young ladies whose bubbly attitude will leave customers in a good mood for the rest of the day.

The café which was officially opened on Friday is operated by Tailani Salanoa with family and friends being her pillars of support.

Le Petit is unique in a way that they are strict with serving only French style breakfast (not the traditional toast and eggs).

Motivated by her parent’s wishes to have a café along with their factory, Tailani used her interest in cooking and baking to fulfill both her and her parent’s dreams.


http://www.samoaobserver.ws/en/14_03_2016/local/3626/A-taste-of-France-in-Samoa-Le-Petit-Caf%C3%A9.htm

 
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Posted by on March 17, 2017 in brunch, pacific islands

 

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“Cajun Food” History Of A Cuisine Known For Country Cooking

 

Image:  pinterest.com

Cajun food”comes from the deepest Southern parts of Louisiana and Mississippi. Like the area it originated from, Cajun flavor is spicy, rich, and really, really good! A lot of people don’t know that the typical Cajun food was developed by extremely poor people. Refugees and farmers used what they had to feed large families.

This is one reason that rice is a staple in Cajun food. Adding rice to a stew, or a dish, ‘stretched’ the food so that there would be plenty. Rice is still added to Cajun food, even if it is for the love of the flavor, and not for necessity.

Since Cajun people are so close to the Gulf of Mexico, seafood is a big item in their dishes. Favorites are crawfish, catfish, crabs, and oysters. This is another example of the Cajun people living with what they had. Seafood was available, as there were a lot of fisherman, and that’s what they had to eat.

Cajun spices always consist of three things. Bell pepper, onions and celery are the favorite vegetables to add flavor for the Cajun food. It is referred to as the‘Holy Trinity.’ A couple of other favorites are cayenne pepper and garlic. Cajuns are fond of their spice, and add it to most dishes that they prepare. 

http://www.ethnic-spicy-food-and-more.com/cajunfoodhistory.html

 
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Posted by on March 17, 2017 in brunch, FRENCH FRIDAYS

 

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