Because of my interest in Cajun cooking, and because I know how good it is, I look for articles on Cajun cooking a lot to increase my knowledge of the art. I have been subscribing to Janice Duplantis’ ezine from Bedrock Press for a long time now, and her wealth of information on Cajun cooking is astounding. It is also a source of many good recipes that take over my kitchen throughout the week.
Anyone interested in Cajun cooking can find a ton of information here, and at Bedrock Press. Check it out…
Peace,
Charlie~
Regional Cuisine Of The United States: Louisiana Cajun Cooking
by Kirsten Hawkins

Louisiana Cajun cuisine originated with a group of French residents of Nova Scotia, who were expelled by the British in 1755. They eventually, after years of a nomadic existence, settled in the Southern Louisiana swamplands. There they adapted their native cooking methods to use ingredients that were available in their new land. This cuisine is the food of hardworking country people, used to difficult conditions. It is practical, strong country food, taking advantage of easily available local ingredients, often an entire meal prepared all in one pot. This style of cooking became the hallmark of these people, called Acadians, which was later shortened to Cajuns. Authentic Cajun recipes can be hard to come by, as they were traditionally passed down verbally from one generation to the next. They also tend to change a little with each generation, each adding their own flair. There are hundreds of recipes for most common dishes, as the independent nature is of the Cajun people is reflected in their cuisine, each kitchen adding their own special touches. Some of the specialties of Cajun cuisine include gumbos, stews, etouffees, and rice dishes, such as jambalayas. Cajun dishes often begin with a roux, which is butter or oil cooked with flour. Roux is used to thicken, and for flavor. There are three types of roux, depending upon how long it is cooked. There is light or blond, medium, and dark roux. The light and medium types are primarily used for thickening gumbos, etouffees, and sauces, while the dark roux is used for flavor. The common ingredients of this cuisine are easily available and native to the Southern Louisiana swamplands. Seafood is very common, such as crawfish, shrimp, oysters, red fish, speckled trout, and crabs. Rice is a staple ingredient. Other ingredients frequently used are pork, homemade sausages, beans, black-eyed peas, tomatoes, yams, okra, figs, pecans and oranges. Game is also used, such as wild turkey, duck, turtles and frog. There are relatively few spices used in Cajun cuisine. The unique flavor comes primarily from the long simmering of the dishes prepared. One spice that is used liberally in this cuisine is Cayenne pepper. It is a fiery, finely ground spice made from the Cayenne Chile. It is usually used along with white and black pepper. Another seasoning common to Cajun cooking is file powder, also called gumbo powder. This is made from sassafras leaves that are dried and ground. Creole mustard is also used in many dishes. This is a coarse and spicy local mustard. Tabasco and other hot pepper sauces are standard condiments on the Cajun table Cajun cuisine is unique to Southern Louisiana, making the best of the native resources, but still retaining the French influence brought to it by the migrants many years ago. It is varied and flexible. Whether you are craving a touch of the exotic, or a little down- home comfort food, this cuisine has managed to include both, often in one big pot. There is something for everyone to enjoy when experimenting with this wonderful style of cooking.

About the Author:

Kirsten Hawkins is a food and nutrition expert specializing the Mexican, Chinese, and Italian food. Visit http://www.food-and-nutrition.com/ for more information on cooking delicious and healthy meals.

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Easter will soon be upon us, and finding the best recipe for the traditional meal can be difficult. Although I will be posting several of my own favorites, I find this article on special Easter recipes a good read. I especially like the recipe for Raspberry Glazed Ham. Enjoy…

Peace,

Charlie~

Kael Geary

Special Easter Recipes

As Easter draws near, were often left scrambling trying to find the right ham recipe for easter dinner, or even the right demi-glaze to make for that ham. What about dessert? Surely youre going to need a great dessert recipe, right?

Well, Ive included a couple of my own for your own use. Please feel free to use these recipes for your next family gathering and enjoy the feast that is sure to come.

1) Cinnamon Pork Roast Serves 6 Ingredients: * 3-1/2 to 4 pounds boneless center-cut pork loin roast * 2 tablespoons cinnamon * 2 tablespoons salt * 1 teaspoon freshly ground white pepper * 2 tablespoons sugar * 1 onion (about 1/2 cup), finely grated * 4 garlic cloves (about 2 tablespoons), minced * 1 or 2 tablespoons of soy sauce Recipe Properties:

Combine cinnamon, salt pepper, sugar, onion, and garlic. Blend in 1 tablespoon soy sauce. If not spreadable, add another tablespoon of soy sauce. Rub mixture into loin. Refrigerate 3 hours to overnight. Grill pork over medium-low indirect fire 1-1/4 to 1-1/2 hours or until the internal temperature is 155 degrees F. Allow to rest for 5 to 10 minutes before cutting into thin slices.

2) Raspberry Glazed Ham Ingredients: 1 (4-5 lb.) fully cooked boneless smoked ham 2 tbsp. lemon juice 1/3 c. seedless red raspberry jam 1/4 c. dry white wine 2 tsp. cornstarch 1 tbsp. butter

Recipe Properties: Score ham in diamond pattern, if desired. Place on rack in a shallow roasting pan. Bake, uncovered, in 325 degree oven for 1-3/4 hours. Meanwhile, in small saucepan, blend wine and lemon juice into cornstarch. Add about half of the jam. Cook and stir until thickened and bubbly. Stir in remaining jam and butter. Heat and stir until butter is melted. Brush ham with raspberry glaze. Bake 10 minutes more. Spoon remaining glaze over ham. Garnish with watercress, if desired.

3) Scalloped Zucchini

Ingredients: * 2 small zucchini, cut up and peeled * 1 egg, beaten with one fourth cup whole milk * 1 ounce pepper cheese * 1 small onion, chopped * 1 to 2 slices white bread, torn in pieces * 1-4 ounce can mushrooms or 4 ounces fresh, sliced if large * 1 ounce smoked sausage Recipe Properties:

Mix all ingredients in a buttered casserole dish. Bake at 350F for about 30 minutes. Easy dish to make, goes great as a side dish.

As you can see, there are some great recipes to make for Easter. Go ahead and stop by http://www.easterrecipes.org to find more recipes along with pictures and reviews of your favorites as well as ones youve never heard of. Good eating this holiday!

This article was prepared by Article Authors for this Easter Recipe Site Easter Recipes

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Cajun food has always been one of my biggest pleasures. When building ATBR, I intended to focus on the big, brassy, loud tastes that I adore. Cajun cooking certainly fills the bill..

I have been lucky enough to learn of Janice DuPlantis of ,Bedrock Press and she has been an inspiration to me. My blog would surely suffer if not for her!

I have suffered two major crashes since December - one a server that didn’t have the proper backup system, costing me 42 sites, and then on Christmas Eve a HD crash that about wiped me out - 2 years of work gone. Needless to say, the computer people could not do a recovery, and I am starting from scratch. I apologize to my readers for the lack of content…

This commentary on Cajun cooking is a good read. Enjoy…

Peace,

Charlie~

Elizabeth Catalanotto
A year later, the devastation caused by Hurricanes Katrina and Rita continues to affect the lives those from the affected areas. While some continue to rebuild others are settling into new hometowns and states. But despite all that has been endured many continue to keep the spirit of their Cajun culture alive while adapting to these life changes. This may be in part to the joie de vivre (joy of living) approach to life that permeates throughout Louisiana.

This joy of living attitude is seen in all aspects of Cajun culture from the numerous state festivals and extravagant Mardi Gras celebrations to the family get-togethers centered on traditional Cajun cuisine. It is apparent that Louisianans seek to enjoy life to its fullest throughout the year.

Because many of Louisianas traditions focus on the enjoyment and sharing of food that it is often said that ‘Cajuns live to eat.’ So it seems fitting that those who have suffered in the aftermath of these hurricanes would benefit from eating and sharing familiar comfort foods with each other. Some of the most popular Cajun dishes like red beans and rice, gumbo, etouffee, and jambalaya can help trigger thoughts of home and happier times for those affected by Hurricanes Katrina and Rita.

Since several of the customary dishes in Louisiana are simple one pot meals that can easily feed a large crowd, many shelters served these traditional Cajun meals to provide evacuees with a familiar reminder of home in the early days following storms.

Turning to these traditional Cajun foods for comfort may help evacuees feel more at home even if they now live hundreds of miles from their home state of Louisiana. They can even continue to cook their favorite Cajun meals with Louisiana ingredients by ordering them online. Most Louisiana online stores offer everything from Louisiana hot pepper sauces and coffee to stuffed turduckens and fresh Louisiana seafood.

Simple comfort foods may not be a cure all for the damage caused, but they can certainly put some well needed familiarity back into any true Cajuns life.

Elizabeth Catalanotto is a contributing writer for CajunGrocer Louisianas premier online food store offering a wide selection of Cajun foods including turduckens, andouille sausages, alligator meat and more.

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