Chef Ryan

Cajun Chef Ryan

Feeling & sharing a world of cooking ~ more than your average Cajun


Entries from November 2009

Poached Eggs Florentine Espanola

November 17th, 2009 · 25 Comments

Continue to poach the eggs until the desired doneness, timing varies here so be sure to use the slotted spoon and lift one of the first ones out and gently press it with your thumb or forefinger to check. If you like the yolks runny then less time is required, on the other hand if you like your yolks hard then more poaching is required.

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Tags: Breakfast · Recipes

Bon Vivant Travels, Part I

November 16th, 2009 · 9 Comments

I am flying tonight, arriving into S. America (Buenos Aires, Argentina) Sunday morning. I’ll be in Argentina for about 3 weeks. Then I’ll move north (on the west side of the continent), going into Chile, then up into Ecuador, Peru, and Colombia (all combined about 5 weeks). Then I’ll come down into Brazil, take a boat on the Amazon for 3 days until I get to the ocean on the east side of the continent. From there I’ll come down along the coast starting in Salvador, completing my trip in Rio de Janiero in January. My last day in S. America (Rio) will be Jan. 16th.

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Tags: Bon Vivant · Travel

The BloggerAid Cookbook is here!

November 14th, 2009 · 13 Comments

BloggerAid Changing the Face of Famine Bloggers Making a Difference was started out early this year by a small group of foodie bloggers and evolved into the cookbook project “The BloggerAid Cook Book” which is now finally available for purchase online.

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Tags: Commentary

East Meets West Lasagna

November 13th, 2009 · 22 Comments

This recipe is straight from the book Diet for a Small Planet, (1982) by Frances Moore Lappé, which is the 10th Anniversary Edition. I was in New York City and spending a week in June of 1982 with my sister who lived in Manhattan at the time and found this book at a progressive bookstore.  […]

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Tags: College Life Cooking · Entrees · Italian · Recipes · Vegetarian · Whole Foods Cuisine

Cajun En Croute

November 12th, 2009 · 19 Comments

The hot hors d’oeuvre consists of a portion of highly spiced or seasoned sausage such as an Andouille or Cajun smoked sausage and then surrounded by puff pastry dough. Once baked in the oven for about 30 to 45 minutes at 375° F, then served warm on platters or chaffing dishes, it holds up well for several hours of service.

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Tags: Appetizers · Cajun · Recipes