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River Watch Week – New Orleans District Nosh

River Watch Week – New Orleans District Nosh

With the Army Corps of Engineers taking the Flood Fight 2011 – Operation Watershed downriver we will take a culinary tour of the affected areas:

Monday – Memphis District Munchies – Elvis Meatloaf
Tuesday – Vicksburg District Vittles – Mississippi River Chicken & Dumplings
Wednesday – New Orleans District Nosh
Thursday – BBQ Byway
Fishy Friday River Style

Cheese Grits makes a soft landing for the bold regional flavors.

Cheese Grits makes a soft landing for the bold regional flavors.

Here are some city classics and country favorites to add to your dinner plan on days you crave upscale creole as well as those you need down home comfort Cajun.

Menu

Creole vs. Cajun

The Roots of Cajun and Creole Cuisine – There are no quick listings of the difference… it’s a history lesson… but worth the read.

John Besh’s Creole Seasoning – great combination that is light on salt.

Grillades: Cajun vs. Creole – Nice explanation of how this dish differs from North to South and from back woods to country fair.

Entrée

Crawfish Etouffee – works for shrimp as well.

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Posted by on 11 May 2011 in United States of America

 

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River Watch Week – Vicksburg District Vittles – Mississippi River Chicken and Dumplings

River Watch Week – Vicksburg District Vittles – Mississippi River Chicken and Dumplings

With the Army Corps of Engineers taking the Flood Fight 2011 – Operation Watershed down river we will take a culinary tour of the affected areas:

Monday – Memphis District MunchiesElvis Meatloaf
Tuesday – Vicksburg District Vittles – Mississippi River Chicken & Dumplings
Wednesday – New Orleans District Nosh
Thursday – BBQ Byway
Fishy Friday River Style

Creamy Chicken Goodness

Creamy soup, moist chicken, and chewy soft dumplings.

The original recipe from RecipeArchive.net calls for boiling a whole chicken, picking off the meat and building the soup with Cream of Chicken soup.  Here I have used leftover white meat from a previous post (2 May 2011 Dinner News – Abbottabad, Pakistan) and created a simple milk gravy in place of the canned soup.

If you have 6 people to serve this is a great single meal.  If not, I have included my method for individually freezing dumplings and storing the soup in separate containers for later use.

Ingredients

Ingredients for dumplings and soup

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Posted by on 10 May 2011 in United States of America

 

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Brunch News Sunday – Käsewähe

Finished tart for two

Ease into the week with a tart that is cheesier than the average quiche and easily customized with your choice of bacon and onion.

It looks like a simple combination, but there are many options on this theme to play with… Spanish onions, turkey bacon, and a rich Emmental? Sweet Vidalia / Walla Walla, thick cut applewood bacon, and a local smoked Swiss? I used a double smoked hickory bacon with a plain swiss and some baby Vidalia, but the combinations are endless.

The original recipe calls for a single tart pan with a removable bottom, but I decided to make it more leftover friendly by creating two 2-person serving size dishes. With a bright leafy salad or fresh fruit cup it makes a relaxing meal. If you would like to use this as a starter for dinner some regional suggested dishes can be found in the Fat Tuesday 2011 in Switzerland post.

Ingredients

Ingredients for the crust, filling, and custard.

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Posted by on 8 May 2011 in Brunch News, Switzerland

 

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Fishy Friday Dinner News – Good Friday Fish Pie

Individual Mariner Pies to start the Easter weekend.

Today we are swimming up-stream to finish Lent with a Mariner Pie twist to Shepherd Pie. To avoid a Maudy meal I made the Fish Pie from 21 April 2011 Dinner News – Holy Gründonnerstag Food Fest with some adaptations to a more British take on savory “pie.”

Ingredients

Ingredients

Break Down

chop parsley, peel and dice potato, and grate cheese

Poach

Single layer of fish covered in milk baked for 15 minutes at 350

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