I was watching Emeril Live on the Food Network the other night and the theme of that segment was Onions, so I thought it would make an excellent post topic for the CCR blog. There are so many varieties that fall within the onion culinary category I thought I would touch on a few of them […]
Entries Tagged as 'Ingredients'
Onions
July 8th, 2008 · Comments Off on Onions
Tags: Ingredients · Recipes
Oysters ~ Gulf Coast Variety
June 18th, 2008 · Comments Off on Oysters ~ Gulf Coast Variety
My love of oysters started at a very young age, most likely when I was around 10 or 11 and even my son Ben started liking them around the same time in his life too. In fact, just a few months before Katrina hit he fell in love with them, just as I had done […]
Tags: Cajun · Creole · Ingredients · Seafood
Mirepoix and The Holy Trinity
June 13th, 2008 · 1 Comment
Mirepoix is one of the classic French preparation ingredients found in many classic dishes and still used today. The traditional mirepoix contains onions, celery and carrots, and in a ratio of 2 parts onions, 1 part celery and 1 part carrots, and it is used in the making of stocks, soups, sauces, and stews. Onions, celery […]
Tags: Cajun · Creole · Ingredients
Roux
June 12th, 2008 · 2 Comments
Roux (pronounced somewhat like the English word “rue”) is a mixture of flour and fat which is typically butter, margarine, or vegetable oil and is used as a thickening agent in sauces, stews, gravies, soups, and other culinary preparations. In some cases the fat used in making a roux can be in the form of lard or […]
Tags: Ingredients · Recipes
