cajun Newsletter

Cajun & Creole

July 27 2007 Cajun & Creole Newsletter

The Cajun Connoisseur From BellaOnline

Laissez le bon temps rouler!

From Your Editor

I recently posted a few new recipes on the Cajun & Creole site at that feature classic egg dishes, perfect for breakfast or brunch on the veranda. Whether you are serving one or a crowd, eggs are the preferred breakfast entree.  Add a basket of home baked muffins or hot fresh Beignets, chunks of fresh fruit, French Market Style Cafe au Lait, and Bloody Mary's or Mimosas to round out the meal.  For a classic 'Blues Brunch', dress the table with linens and China, add some New Orleans Blues in the background and suddenly you're at Antoine's Restaurant in the French Quarter, on a sultry Sunday afternoon.

Creamed Egg Chartres

Creamed Egg Chartres is a basic creamed egg dish. Onions, hard-cooked eggs, milk, Parmesan cheese and a touch of cayenne pepper bake into a creamy, golden, bubbly, delicious casserole that is perfect for brunches, Sunday breakfast, or even as a meatless main course. For brunch, serve with colorful foods – Roasted New Potatoes with sautéed red and green bell peppers, Summer Tomato Corn Salad, and luscious, ripe fresh fruit.

Eggs Sardou

Classic and Elegant, Eggs Sardou is a French Creole egg entree created by Antoine's Restaurant. Learn more about this unique dish and its creator. Explore links to some delicious recipes for preparing Eggs Sardou in your own kitchen.

Links to Recipes and Articles:

I hope to hear from you sometime soon, either in the forum or in response to this email message. If you have any questions regarding Cajun, Creole or New Orleans recipes, please feel free to contact me. Just CLICK Here , scroll down to the comment box, fill in your comment(s) and submit. I will personally answer as many questions as I can.

With Warmest Regards,

Sandie Jarrettrrett
Editor, Cajun & Creole Site

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