What is the difference between a Cajun and a Creole?
Jill, TN
I will give you the definition I grew up with, and if you feel the need for more, please explore all the sites that will give you more detail.
They are both combinations of different styles of cooking. Creole is a combination of African, Spanish, and French. Cajun is a mix of all those also, but they had to adapt in other ways too. Based on what was available to the Cajun people at the time and how they could make it more palatable was just as important. You've heard the saying, a Cajun will eat anything that doesn't eat him first". That is pretty much the truth. We have a uniqueness about the preparation of our food that you don't find anywhere else.
I am always pressed for time during the holidays. Can we organize ourselves in any way months in advance for meal planning?
Bea, LA
You bet! Pre-planning will mean stress free Holidays. Make your menu now. Start buying your groceries, non-perishable now and more perishable later on. Anything that you can cook and freeze now, DO IT! Have a "Holiday Calendar" that has only information on it referring to the holiday in question. When to buy what, when to prepare a certain dish, when to start baking what, etc.
I am a chocolate lover but don't like all the calories and the caffeine. Do you have any recipes to take care of my sweet tooth?
Sue, TX
Have you ever heard of "Carob"? It is a caffeine free "chocolate flavor" product. It comes in blocks and powders. Make a batch of brownies substituting applesauce oil and carob for chocolate. I'll be on the lookout for ways I can substitute things for sugar, oil, and chocolate. My sweetie just found out he is diabetic, so I'll have to alter a lot of our old favorites to match our new eating life style. Watch the site and you may get some new ideas.
Do you have any tips on organizing your kitchen for a smooth flow of meal preparation?
Deb, TN
Only one; REMOVE ALL unnecessary clutter. If you don't have a lot of counter top space, use your kitchen table. If your table is light enough, move it to a more convenient spot to work on when you need it.
Do you have an excellent Oatmeal Cookie recipe? One that is moist to the taste buds?
Brenda, LA
You bet I do. Look up the Colossi ally Good Cookie recipe on my site. Use a box of Spice Cake Mix, 1/2 cup quick cooking oats, and 1/2 cup raisons and the rest of the given ingredients. Bake at 325° for 15 minutes. I've made these and they are exceptionally delicious.
What is the ideal 5-course meal to invite MaryAmy and Mike to enjoy to the max?
Bea & Mick, LA
Remember, they are Cajuns (maybe not Mikie) and will eat anything that will not eat them first (at least MaryAmy). The rule of thumb is that; no matter who you invite, ENJOY them, that is what you wanted them at your home for to begin with. Cook what you enjoy cooking and they will enjoy it too.
Can you tell me what wines go with different meals? Amanda, LA
OK, big secret here. The wine you like goes with the food you eat. There isn't a "hard nose" rule here. If I had my way, I'd drink a really good champagne with almost everything, but I love champagne a bunch. I have experienced drinking a cabernet with a delicate flavored meal that really didn't work, because the wine so overpowered the food, it was lost. And vise versa, a delicate wine with a robust meal. Just a little common sense goes a long way. Hey, it's your party, do it your way.
My little poodle Angel loves homemade doggie treats that are nutritional for her. Do you have any of those recipes?
Bea, LA
Dear friend, get a life. Go to the grocery store, visit a bunch of friends, and buy a box of doggie treats.
(Folks, this is one of my oldest and dearest friends, and she and I have had this animal discussion before, she loves to tease me about HER animals. But I'll tell you this; if when you die and it really is true you come back as an animal, I want to come back as one of her and Mickey's pets. You want to talk about pampered.)
I am trying to cut the fat in my recipes. What do you recommend instead of cooking oil for meals? For cakes? For cookies?
Karen, CA
I use a lot of canned oil sprays. I also use chicken or beef broth to sauté in. I have had good luck substituting applesauce for oil in cakes and cookies. Will keep you updated through my site with updates on this subject.
How do I make my meringue the best that it can be?
Janet, TX
For every 2 eggs use 1/4 cup sugar and 1/2 teaspoon cream of tarter. Beat egg whites until frothy but not stiff, then add cream of tarter and sugar GRADUALLY beating until stiff and peaks form and stay put. Bake at 350° for 15 to 20 minutes, or until golden brown. This is how I do mine and they are great.
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