By Eula Mae Dore, Marcelle Bienvenu
Cooking during the seasons on Avery island in Louisiana.
Read or Download Eula Mae's Cajun Kitchen: Cooking Through the Seasons on Avery Island PDF
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Additional resources for Eula Mae's Cajun Kitchen: Cooking Through the Seasons on Avery Island
I often make this salad for my son who is a vegan. You can make it with any kind of dried bean. dressing 1 cup (100 g) chopped spring onions (white and green parts) 2 cloves garlic, peeled and grated W cup rice vinegar or fresh lime juice 1 teaspoon sea salt V teaspoon freshly ground pepper 1 tablespoon ground cumin V cup (60 ml) olive oil 1. Place the lentils in a medium-heavy saucepan. Pour in the water and cook, uncovered, over medium heat for 30 to 45 minutes (depending on the type of lentils used), or until tender.
Bake in the preheated oven for 15 minutes. 6. Remove from the oven and place on a cooling rack. Garnish with the caramelized barberries. Cut the kuku into pieces according to your fancy. Serve hot, or at room temperature, with lavash bread and Yogurt and Persian Shallot Dip (mast-o musir, page 49). Nush-e joon! pVE VEGETARIAN eggs + kukus : 105 Serves 6 Prep: 20 minutes Cooking: 20 minutes. cauliflower kuku V cup (120 ml) olive oil 1 medium onion, peeled and thinly sliced 2 cloves garlic, peeled and finely chopped 1 small head cauliflower, cut up into florets and coarsely chopped 1V teaspoons sea salt V teaspoon freshly ground pepper 1 teaspoon ground cumin W teaspoon turmeric W teaspoon cayenne V cup (40 g) chopped fresh parsley 4 eggs V teaspoon baking powder 1 tablespoon rice flour or potato starch V cup (100 g) goat-milk cheese, crumbled For this recipe, everything is cooked together in one skillet and finished in the oven.
Peel the eggs and serve with salt and pepper, your favorite bread, and butter. Nush-e joon! 1. Heat an 8in (20cm) skillet over medium heat and add 2 tablespoons olive oil and 1 tablespoon butter. When the oil starts to sizzle, gently break each egg into the skillet. cover, and cook for 4 minutes, or until the whites are softly set and the yolks done to your taste. Alternatively, cook the eggs for 1 minute, or until the whites begin to set, then tilt the skillet and spoon the hot oil in the pan around and over the yolks until they are cooked to your taste, from runny to firm.