Baked cornmeal-crusted fish

Perfect for fish tacos, or just with tartar sauce. Crispy, but not greasy.

1/2 cup yellow cornmeal
1/2 teaspoon salt
1/4 teaspoon ground paprika
1/4 cup milk
4 grouper fillets (or other firm white fish, such as tilapia)

Combine cornmeal, salt, and papria in a shallow dish, stirring well with a fork. Place milk in a shallow bowl.

Dip each fillet in milk; dredge in cornmeal mixture. Place fish on a baking sheet coated with cooking spray. Bake in preheated oven at 450° for 10 minutes or until fish is done (flakes easily), turning once.

Broccoli slaw with purple cabbage and bacon

This is an adapted version of Aunt Betty Ann's broccoli salad. I think it's a close relative of broccoli slaw... but my family always talks about it referencing my great aunt.

1-2 heads broccoli, cut into florets

1 small red onion, chopped (I used a shallot)

6-8 slices bacon, well-cooked and crumbled (I used French lardons)

2-3 carrots, grated

1 small wedge purple cabbage, chopped

Dressing: Whisk until smooth.

2 Tbsp mayonnaise

2 Tbsp white vinegar

2 Tbsp sugar

1/4 cup light cream

freshly ground pepper

Mix vegetables. Pour dressing over top and stir until coated. Refrigerate at least two hours.

5- minute banana pudding

I know. It looks awful - and so yellow. But it was so good and exactly what I was craving.

1 package instant vanilla pudding
2 cups cold milk
2 ripe bananas, peeled and sliced
8-12 Vanilla Wafers OR Petit beurre cookies
heavy cream (opt)

Whisk together pudding and milk as directed.

Place a layer of cookies in the bottom of a serving dish. Pour 1/3 pudding over them and spread with a spoon. Add a layer of banana slices. Then cookies, pudding, bananas... Repeat until bananas and pudding run out.

You can serve immediately with a drizzle of cream, but the pudding is really, really good after sitting a couple hours so the cookies soften.

Southern heaven. With bananas.

Brunswick stew

This recipe is from Brunswick, Georgia. It's like a barbecue stew with pork, chicken and/or beef - whatever you've got leftover from other meals works great. So delicious.

1 tsp butter
1 garlic cloves, crushed
1-2 cups chicken broth (or water + bouillon)
1 lg potato, diced
1 cup cooked chicken (grilled is best)
1 cup cooked pork, shredded (smoked is best)
1 lg can crushed tomatoes
1 small can corn, drained
1 cup peas
1 cup lima or white beans
1 cup sweet tomato-based barbecue sauce
hot sauce

Get a BIG pot.

Over medium-low heat, melt the butter and sauté the onions and garlic, stirring frequently, until the onions are translucent. Add the chicken broth, potatoes, chicken, and pork. Increase heat until it reaches a rolling boil, stirring every few minutes.

When the potatoes are soft, add the tomatoes and the liquid. Then add the barbecue sauce, corn, peas, and beans. Reduce heat to low, cover, and let simmer for at least two hours, stirring occasionally. Add hot sauce to taste and serve hot.

Chipolata sausage gravy

Finally, after five years in France, I have figured out a good way for making sausage gravy... as in sausage gravy on biscuits, sausage gravy on eggs, sausage gravy on anything that will stand still.

2 chipolata sausages
pat of butter
2 Tbsp flour
2 cups milk
salt
pepper (lots of it!)

Cook sausage in a heavy skillet. Remove sausage and set aside. Once cooled enough to handle, cut into small pieces.

You want about 2 Tbsp of sausage grease/butter in the pan, so either spoon off a little grease or add a little butter to get the right amount. Over medium heat, stir flour into the grease. Stir constantly until browned. Stirring constantly, pour in 1 cup of regular milk. Once thickened, add 1 more cup. Keep stirring until desired thickness is reached. Season with salt and pepper.

Oven-baked pork chops with rice

Best rice ever. So richly flavored and goes so well with the pork chops, which were really tender. Big fan.

2 pork chops, bone in
1 cup rice (I used some broken rice and wild rice that I had on hand)
1 tsp beef bouillon
1 handful frozen or fresh sliced mushrooms
4 sprigs of rosemary
1 1/2 cups water

In a covered casserole dish, mix together the rice, bouillon, mushrooms, rosemary and water. Place pork chops on top. Cover and bake for about 1 hour at 350° (or until liquid is absorbed by rice). Let stand a few minutes before serving.

Yeast dinner rolls

3 Tbsp sugar
1/4 cup very warm water
½ cup very warm milk
1/4 cup melted butter
1/2 Tbsp yeast
2 eggs
2 1/2 cups flour
1/2 t salt
pinch baking powder

In a large bowl, combine water, milk, butter and sugar. Add yeast and stir until it 'sinks'. Wait about ten minutes until the yeast foams, covering the mixture. Using a whisk, dissolve the foam and beat in the eggs.

In a second bowl, mix together the dry ingredients. Add half to the bowl of wet ingredients and whisk until smooth. Add remaining dry ingredients and stir in with a wooden spoon. Knead the dough on a lightly floured surface until smooth.

Coat larger bowl in oil and place the dough in the bowl, turning it to coat lightly with oil. Let rise in a warm place one hour or until doubled. To test readiness, poke with your finger. If the indention stays, you're good to go.

Cut the dough into 8 pieces. Roll each one into a ball, pinching the ends to form a little belly button. Dip the dough balls in milk, then place them n a baking dish about one inch apart. Cover with plastic wrap and let rise again until doubled.

Let rise 30-45 minutes until doubled in size. Bake in a pre-heated oven at 350 degrees for 10-15 minutes.

Red beans and rice

I love the Cajun recipes on Gumbo Pages. All reliably delicious and flexible. This one I had to adapt to our pantry, but still turned out great. The original recipe can be found here (also a vegetarian option). My version is below... and yes, I'm sure using dried beans would have been better, but this was still really good!

1 lg can red kidney beans, drained
1 small onion, chopped
1/2 bell pepper, chopped
2 ribs celery, chopped
3 cloves garlic, crushed
2 tsp paprika
1 bay leaf
1/2 tsp dried thym
2 dashes Scotch Bonnet hot(!) sauce
2 dashes Worcestershire sauce
dash liquid smoke
Creole seasoning to taste
black pepper
(salt if needed at the end, but be careful - the Creole seasoning can be pretty salty)

The meat options are bvery flexible. I just used a little of everything I had on hand.
1 thick slice of a small ham, chopped
1 Chipolata sausage, cooked and sliced
5 thin slices of spicy paprika smoked sausage
1 thick-cut slice of bacon, cooked and shopped
1 bratwurst sausage, cooked and sliced

Sauté the Trinity (onions, celery, bell pepper) until the onions turn translucent. Add the garlic and saute for 2 more minutes, stirring occasionally. After the beans are drained, add the sautéed vegetables to the beans, then add the meats, seasonings, and just enough water to cover.

Bring to a boil, then reduce heat to a low simmer. Cook for two hours or until the whole thing gets nice and creamy. Stir occasionally, making sure that it doesn't burn and/or stick to the bottom of the pot.

Serve over hot white long-grain rice.

Layered taco dip, made in France

Tex-Mex is one of the hardest cuisines to make in France, but this taco dip quenched a serious craving. Can be made up to a day in advance. Packs easily for picnics or pot-lucks. Dip in!

Layer 1:
1 lg can red kidney beans, drained
1-2 tsp taco seasoning OR ground cumin, if desperate
salt to taste

Using a stick blender or food processor, purée the beans and seasoning. Spread evenly in your serving dish.

Layer 2:
8-10 wedges of cream cheese, like La vache qui rit
1/2-3/4 cup either sour cream, crème fraîche or fromage en faiselle (drained)

Blend well using stick blender. Spread on top of bean layer.

Layer 3: 1 lg tomato, chopped

Layer 4: 1/2 onion, chopped

Then top with whatever sounds good to you! I used pitted black olives, sliced jalapenos and then some chopped fresh cilantro.

Serve with tortilla chips.

Fancy-schmancy pigs in a blanket

2 bratwurst sausages, cooked
2-3 cups good sauerkraut
1 prepared pastry crust
Dijon mustard

Using a pizza cutter, slice the pastry crust into 8 triangles, each about the size of a small slice of pizza.

Cut the brats in half lengthwise and then again in the center to make 8 little brat-lets.

Place one brat-let on the thick end of each pastry triangle. Dot with Dijon, then put a scoop of sauerkraut (not too wet, so drain a second or two if needed) on top. Roll the brat-let and sauerkraut up in the dough, pinching the end to secure it, then place on a backing sheet.

Bake in pre-heated oven at 350° for 20-25 minutes or until pastry is browned.

Mom's yeast biscuits

My mom made these to be smothered in sausage gravy or butter with jam. Unbelievably good.

1 package dry yeast (about 2 1/4 teaspoons)
1/2 cup warm water (105° to 115°)
5 cups all-purpose flour
1/4 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 cup vegetable shortening
2 cups low-fat buttermilk
Cooking spray
1 tablespoon melted butter

Dissolve yeast in warm water in a small bowl; let stand 5 minutes.

Combine the dry ingredients (flour through salt) in a large bowl. Cut in shortening with a pastry blender until mixture resembles coarse meal. Add yeast mixture and buttermilk; stir just until moist. Cover and chill 1 hour.

Turn dough out onto a heavily floured surface; knead lightly 5 times. Roll dough to a 1/2-inch thickness; cut with a 3-inch juice glass. Place on a baking sheet coated with cooking spray. Brush melted margarine over biscuit tops. Bake in preheated oven at 450° for 12 minutes or until golden.

Mom's fish creole

This is a recipe based off a memory from a dish my mom used to make and called 'fish creole'. Internet searches yielded no such recipe that resembled my memory's, so improv it was.

3 Tbsp butter
2 Tbsp flour
1/2 small onion, chopped
2 ribs celery, chopped
1/2 green pepper, chopped
1 lg can chopped tomatoes
1/2 tsp creole seasoning
1 tsp hot sauce
4-6 dashes Worcestershire sauce
1/2 tsp sugar
salt
pepper
1 lg white fish filet, cut into 1 inch pieces
3-4 sardines (opt, but good!)
cooked white rice

In a heavy saucepan over medium heat, melt butter. Stir in flour and cook for about 2 minutes. Add onion, celery and green pepper. Cook until onion is soft, about five minutes. Add tomatoes, creole seasoning, hot sauce, Worcestershire, sugar and black pepper. Cover and simmer 15 minutes. Stir in sardines. Add fish pieces. Cover and cook another 10 minutes. Taste and season as needed.

Serve ove hot rice.

Apple and sausage dressing

1 loaf French baguette bread
2 cornbread muffins
1/2 pound Country sausage OR chipolatas
1/2 onion, chopped
2 ribs celery, chopped
1/2 cup mushrooms, sliced
1/2 apple, chopped
1/6 cup dried cranberries
1 cup chicken broth
1 egg, beaten
1 Tbsp butter
1 tsp sage seasoning mixture
dash pepper

Cut the bread into small cubes and place in baking dish. Crumble the muffins on top.

Cook sausage over medium-high heat, then set aside.

Melt the butter over medium heat, then add onions and celery. Cook until just softened. Add mushrooms and apple. Cook 2-3 minutes. Stir in cranberries and sausage. Combine this mixture with bread in baking dish. Mix until evenly distributed.

Mix broth, egg, and seasonings. Pour over bread mixture.

Bake at 350 degrees for 25 minutes or until browned.

Carrot soufflé

This tastes just like sweet potato soufflé, but uses carrots which are cheaper in France. Surprisingly, sweet potatoes were considered an “exotic” food here up until recently. This recipe serves 6-8.

2 lbs carrots, peeled and chopped
1 medium potato, peeled and chopped (opt)
3 eggs, beaten
1/4 cup butter
3 Tbsp flour
1 tsp baking powder
1/4 cup sugar
nutmeg and cinnamon to taste
3/4 cup pecans or walnuts (opt)
1/3 cup coconut (opt)

Boil the carrots and potato until soft, about 15 minutes. Drain well. You can either use a hand mixer and large bowl or a food processor from here on out. Purée the carrots and potato. Add eggs, 3-4 Tbsp butter butter, 3 Tbsp sugar, nutmeg, and cinnamon then mix very well on high. Pour this mixture into a greased baking dish.

Bake in preheated oven at 350 degrees for 30 minutes. In a bowl, mix the nuts, coconut, and remaining sugar and butter. Sprinkle over carrot mixture and cook until topping is crunchy.

Deviled eggs

6 hardboiled eggs (directions here)
1 Tbsp mayonnaise
1/4 tsp mustard
2-3 sweet pickles, chopped
1 Tbsp sweet pickle juice
paprika

Cut eggs in half. Put the yolks in a bowl. Mash well with a fork. Add mayo, mustard, and pickle juice, mixing until smooth. Stir in chopped pickles.

Spoon the mixture back into the yolks. Sprinkle with paprika, and voila!

Tip: For transporting deviled eggs, try mini-muffin tins!

Cornbread dressing

2 cups Southern Girl's cornbread, crumbled
1 cup day-old bread, torn into small pieces
1 small onion, chopped
1/3 cup celery, chopped
1 egg, beaten
1 cup chicken broth
1 Tbsp butter
1 Tbsp parsley
3/4 tsp sage
salt and pepper to taste

Mix all ingredients until consistency is soft and moist. Bake 25-30 minutes at 350 degrees, or until browned on top.

Pumpkin pie filling from scratch!

It doesn't take long to figure out that bringing cans of Libby's over in your suitcase isn't a light-weight option. There's really no need to as we have great pumpkin and winter squash options in France. (And for those outside of France, consider using carrots. Just don't tell your guests and they'll never know!)



1 large wedge of pumpkin (or winter squash), about 1 kilo
1 cup sugar
2 tsp cinnamon
1 tsp allspice
1 tsp ginger
1/2 tsp salt
1/4 tsp nutmeg
1/4 tsp ground cloves
3 eggs
1 1/2 cup cream (15% or more)

Cut peel off pumpkin then cut into 1 inch pieces. Microwave on high for 5-10 minutes or until soft. Check often to be sure it's not drying out. Sprinkle with water if needed. Drain off liquid. Puree with stick blender or food processor.

Add seasonings.



If you're making this ahead of time, pour mixture into a Ziploc bag and freeze until needed.

Beat eggs, then add to pumpkin mixture. Stir in cream. Pour into prepared pie crust. Bake in preheated oven at 375 degrees for 45-60 minutes or until set. Test by sliding a knife into the center. If it comes out clean, your pie is ready.

Serve warm or cold, with whipped cream.

Sweet potato casserole with coconut topping

A little note about finding sweet potatoes in Lyon, France: In the old days, you had to go the African or Asian markets at the Guillotière or the 'exotique' section of Carrefour to find them. But as of 2008 you can find them easily in most grocery stores (Monoprix, Ed, Casino, Intermarché...) in the produce section. Thay are called 'patates douces' and often come from Israel.

4 cups sweet potatoes (cooked, peeled, and mashed)
2 Tbsp butter
2 eggs, beaten
1/2 cup milk
1 teaspoon vanilla
1/4 cup sugar
1/2 cup brown sugar
1 cup coconut
3 tablespoon butter, melted

In a large mixing bowl, combine mashed sweet potatoes, margarine, eggs, milk, vanilla and sugar. Mix well. Spread into a greased 1 1/2-quart casserole.

Prepare the topping by mixing the coconut, brown sugar and butter. Sprinkle over the potatoes.

Bake at 350 degrees for 35-40 minutes, until potatoes are set and toppings browned and crispy.

Green beans and carrots

3 handfuls fresh (or frozen) green beans, broken into bite-sized pieces
1 handful sliced carrots
1/2 tsp beef bouillon
1/8 tsp rosemary
2 dashes garlic powder
salt and pepper
sprinkle of water

Put all ingredients in a skillet. Cook over medium heat. If needed, add water one spoonful at a time to prevent sticking. We like ours crunchy and brightly colored.

Grandpa Masson's pickled green tomatoes

Grandpa Masson is not my grandfather, but my husband's. I never had the chance to meet him, but this weekend I decided to tackle pickling green tomatoes in the way I'd been told that he used to. Based on the description, he would pickle green tomatoes with dill, garlic, hot peppers and some sort of pickling brine. So that's what I set out to do (minus the hot peppers). Having never tasted his pickles, I don't know if these are an accurate reproduction - but we sure liked them!

10 very green tomatoes (enough to fill a large jar)
5-10 cloves garlic, peeled
1 1/2 cups water
1 1/2 cup white vinegar
2 Tbsp pickling salt (I used kosher I had on hand)
10 sprigs fresh dill



Cut the tomatoes in half or quarters. Cram them into a sterilized jar, along with the garlic cloves and dill sprigs.

In a saucepan, heat the water, vinegar and salt to a boil. Pour slowly into the jar, leaving 1/2 inch at the top. Screw the sterilized lid on tightly. (Watch out - glass will be HOT.) Carefully flip the jar upside down until cooled. Flip back over and store in fridge.

Taste after a week. If not 'dill-ed' enough, wait another week or two. (We tried ours after four days. They were delicious! But we both agreed they'd be even better in a week or so.)