There are not many exact recipes in Cajun cooking, because most of it is done to taste not to measurements, and the same dish can be prepared a different way each time, even by the same chef. This is because Cajun cuisine is an art form and the result of the dish depends on the mood of the chef as well as what happens to be in the refrigerator and cupboards.
Although there are plenty of adaptations and tweaks you can make when making Cajun food, if you do want to follow a recipe it can be hard to find the right ingredients outside the New Orleans area. The fresh spices and seasonings can be hard to get, along with ingredients like Andouille sausage and fresh crawfish.
If you want to learn how to make Cajun food though, it is essential to get the ingredients so check grocery stores with Cajun seasonings or visit a specialty food market. A lot of Cajun recipes need time to simmer so set the scene with some jazz music and prepare for a wonderful eating experience like no other.
California is known for its amazing food, earmarked by a tradition of fruit, fresh leafy salads, fresh flavors, and organic dishes, although there is plenty of variety in Californian cooking, including fusion cuisine using fresh local ingredients. An attractive presentation is important in this cuisine.
Californians enjoy cooking with lean meats and seafood, fresh fruit and veggies, and anything low in saturated fat and high in nutrition. Japanese, Chinese, Italian, French, and Mexican cuisines have all influenced the fusion cuisine of California.
California Food Pioneers
Alice Waters has contributed to California cuisine a lot. She opened Chez Panisse restaurant in 1971 in Berkeley, CA, and Wolfgang Puck is another name associated with this style of cooking. Daniel Patterson is another name you might know, and he has emphasized foraged foods and vegetables, keeping the traditional emphasis on presentation, along with using locally sourced ingredients.
This healthy, colorful recipe is rich in vitamins and minerals, and it makes a delicious meal, whether you have it for breakfast or brunch, lunch or dinner. A frittata is an Italian egg-based dish, a bit like a crustless quiche or omelet.
Frittata comes from ‘friggere’ – the Italian word for ‘fried’ – and such a dish can include cheese, vegetables, pasta, eggs, or anything else you like.
This term used to refer to eggs cooked in a skillet, whether you are making an omelet, fried egg or even tortilla de patatas (a Spanish potato omelet). This was the definition of ‘frittata’ until the mid-1950s anyway, but these days it refers to an open-face omelet.
Differences Between Frittata and Omelet
An omelet might or might not have added ingredients, while a frittata always has at least one ingredient besides the eggs, and those ingredients go into the mixture while the eggs are still raw. An omelet is usually almost fully-cooked before the other ingredients go into it.
This is my favorite salad right now. The flavors are simply amazing. I am a fan of chopped salad anyway and often make cobb salad for dinner, but once I heard about this one I just had to find out more about it, and it’s definitely my number one favorite now!
The ingredients are colorful and tasty, and the dressing goes beautifully with the flavors in this Stetson salad. This salad is one of the most popular items on the menu at Cowboy Ciao, a restaurant in Scottsdale, Arizona. Depending where you live you might not be able to get all the ingredients for Stetson salad but that’s OK because they’re quite easy to tweak.
If you don’t like smoked salmon, for example, you can use chopped chicken breast instead. If you can’t get Asiago cheese then fresh parmesan makes a good substitute. Likewise, you can swap the dried berries for currants or raisins.
Some people swap the pearl couscous (Israeli couscous) for regular couscous or even quinoa, but I love pearl couscous. Cook it for 11 minutes though, not 12 (on the package it will probably say 11 or 12) else it gets too sticky and will stick to your hands and the plate when you’re trying to make the rows.
The best thing about using a microwave to cook your vegetables is you can be assured of great results every time. If you boil or roast them you might leave them in there too long and end up overdoing them and, let’s face it, what’s worst than soggy overcooked veggies?
A microwave cooks vegetables by producing electromagnetic waves which force polarized water molecules to oscillate.
This makes the temperature increase. Plant foods, namely fruit and veggies, have more water in them than, for example, meat, making them ideal candidates for the microwave because they cook fast.
You can microwave just about any vegetable in a few minutes, depending on the wattage of your microwave and the amount of food you are cooking, along with how big or small it is cut. A one-inch cube of raw vegetable cooks in about 40 seconds on average, in a 1000-watt microwave.
If you have some chicken legs, or chicken leg quarters, in other words the thigh and drumstick attached, then you might be wondering how to cook them.
The good news is this cut of chicken is not only economical but filling, tasty (because it is higher in fat than the chicken breast) and easy to cook. Although you can slow cook chicken legs, I nearly always bake them in the oven because this gets the skin really crisp, and that’s the best bit!
How to Get Chicken Skin Crispy
You will need to add salt plus some kind of fat to get the skin to crisp up. This doesn’t need to be butter or oil. If you want something lower in fat, consider spray oil. You only need a quick spritz of it. Choose chicken legs the same size, or close enough, so they cook evenly and have the same cooking time.
It’s up to you what else you add to the recipe. You might wish to marinate the chicken legs first or add other herbs or spices, but they’re just as nice cooked plain, with simply salt and fat on the skin, because they have a lovely natural flavor, and you can serve them with any kind of side dish.