| The Classics |
| Figs are in season at the end of June and early July, and they are delicious and high in fiber. Ask any bird they will tell you it is so. To select the perfect fig the trick is picking a ripe one - when it is yielding to finger pressure, it is ripe. When it is mushy, it is past ripe (but I still pick them and can them). Green means "oooooo, not ripe yet and you won't be happy eating it" so don't pick it, but a rich, dark, purply brown color means "you're gonna love it".
My parents always made me wear a long sleeve shirt and long jeans to avoid contact with the fig "milk". Sticky and unbelievably itchy...ahhh I see this has happened to you.
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| A faster way to make roux......for gumbo, stews, fricasse........or as the old joke; you want to make a chocolate cake in Cajun land..first you make a roux. Roux is the basic for many Cajun dishes. |
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| Couche-Couche is a cereal eaten with warm milk or Cafe au lait (coffee-milk). It can take the place of bread or rice or cornbread in dressings. It is delicious served with fried
eggs and sliced tomatoes for breakfast. A real Cajun classic. |
| A special treat in Acadiana is crisp, sugary and light oreilles de cochon. Translated this term means "Pigs Ear". See the cooks rhyme and reason for this. Not yet rated |
| Classic egg white sugar icing..it's like a sugar
icing..it turns hard once applied to cake.. Not yet rated |
| Tarts are a Cajun Classic as well was Johnny Janot. Johnny Janot enjoyed success as a radio deejay in Eunice, LA and Beaumont, TX. He hosted the very popular Cajun Bandstand radio show on KLVI during the 1970's. He also recorded songs in the country, rockabilly and Cajun genres, many of which are included on a Swallow compilation available from Floyds Record Shop. Johnny was also a top ambassador for the Cajun heritage, a way of life built around deep feelings. As he would say, "It's the good times and the hard times. It's good friends and simply letting the good times roll." He had a way of making you feel proud that you were a Cajun and wishing you were even if you weren't. Mr. Janot passed away in 1984.
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| Fresh Picked Fig Preserves |
| One of my favorite foods of all-time growing up. It was what I had for many snacks and even dinner sometimes. |
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| Cooking figs take patience waiting for the sugar to turn into syrup. But as any Cajun will tell you it is well worth the wait. Great with Cush Cush and for making fig tarts and fig cakes. |
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