Mardi Gras is this Tuesday, with parades, revelry, krewes and their balls and king cakes. It wouldn’t be Mardi Gras without king cakes and hundreds of these are sold in the weeks preceding Mardi Gras in Louisiana and the Golf Coast. These desserts are rich pastries baked in an oval shape and decorated with green, purple and burnt orange sugar or icing. Often they are filled with cinnamon sugar, cream cheese, cherries or countless other fillings. This week, our local newspaper featured recipe for a “Boudin King Cake” which is a savory pastry filled with Cajun Boudin sausage. That’s sort of a unique twist on dessert king cakes, I mused. Why not give it a try. And so I made a variation, “Savory Andouille King Cake.”
We’ve had a bit of warm weather here in Louisiana and my azalea bushes are bursting into bloom. This reminds me that spring — and Mardi Gras — are on the way. Along with spring comes crawfish season. These crustaceans are plentiful this year, so I’m planning on making a several crawfish dishes. This week I’m attempting to cook Crawfish Bisque. This wonderful, thick soup is prepared in a way that is unique to Louisiana. The crawfish add a distinct favor. The traditional way to make Crawfish Bisque is an all-day process, so I’m adapting the recipe to something that I can manage. The bisque is still tasty and delicious!
Here’s decadent and delicious dessert for Valentine’s Day. My “Classic Cheesecake” is is rich — but then it is Valentine’s Day and this cheesecake very much worth it!. I think my recipe is just as good as any traditional New York style cheesecake. And I added a chocolate Oreo crumb crust and served it with a cherry sauce. Yum.
Let’s make “Pico de Gallo” to go along with the Shrimp Quesadilla recipe which I posted last week. Pico de Gallo is a spicy and pungent salsa which extends the flavors of summer. I love fresh, ripe tomatoes but it is difficult to find flavorful tomatoes when they are out of season. This recipe seems to make the best of tomatoes in the wintertime. Plus the recipe uses lots of cilantro — which is plentiful at this time of year — and growing in my garden now. Continue reading