We love fresh herbs, this year Monique made a deliberate effort to boost our selection of kitchen herbs. Last year we grew basil only, this year we have 11 different herbs in the kitchen window. The selection includes Orange Mint, Cuban Oregano, Fernleaf Dill, Oregano, Pineapple Sage, Chives, Mother of Thyme, Cilantro, Basil, Purple Basil, and Thai Basil. The basils and chives are in the seedlings stage now, we started those about a month ago, the remaining herbs we bought at a local nursery and transplanted them into the decorative pots. 

We’re making a frittata for dinner tonight and these handily available kitchen window herbs will add fresh flavor to the preparation, depending on the whims of the moment we’ve got a couple to choose. 

Bonne Appetite

Scientific name: Salvia rosmarinus

Rosemary is a member of the sage higher classification and is an herb plant native to the Mediterranean region.

My first experience using Rosemary for culinary purposes was with adding flavor to pizzas.

Rosemary was a key ingredient in the Smoked Leg of Lamb and in the Rosemary Sauce it was served with at the Columns Hotel, another recipe developed by Chef Chris Canan and Sous Chef Bryan Coates. The fresh Rosemary was laid inside the boned out portion of lamb, then the leg tied together before smoking on the pit.

The Rosemary sauce and stuffed lamb was made with fresh Rosemary sourced from Crickhollow Farms out of Jayess, MS.

This Rosemary plant now a part of our garden with our hopes of providing us with years of culinary delights to come.

Bonne Appetite

After a LOT of hard work behind the scenes for the past several months, I’m so excited to finally announce that I have a new book coming out, The Easy Creole and Cajun Cookbook: Modern and Classic Dishes made Simple.

From authentic Shrimp, Sausage, and Grits to aromatic Crawfish Bisque, this complete Creole and Cajun cookbook delivers everything you need to get started simmering up these timeless and tasty family favorites at home. Get expert tips on how to stock your pantry, must-have kitchen appliances, and how to create and use local seasonings like the magical Cajun Trinity of fresh onions, celery, and bell pepper. Bon Appetit!

I would love you to support my book. You can pre-order your copy now. https://www.amazon.com/dp/164739337X/?tag=cajcherya02-20

Stay tuned for sneak peeks in the coming weeks! I’m so excited!

I’ve been hard at work on a special project recently and I’m finally ready to tell you what it is!

I’ve been writing a book and I’m so excited to share more details (including the cover and how to pre-order your copy) with you soon. Be sure to keep an eye out for my official announcement this coming Tuesday!