Even though I'm based in Taiwan now and most likely will not live anywhere else in the near future, my lovely friends still bring me foreign spices during their visits. Sometimes organic ingredients, such as chocolate and other baking goods, which can be hard to find or come with a hefty price tag. Sometimes they bring me spices, and one of my favorites is Cajun creole seasoning.
Broccoli and cauliflower stir-fry with Cajun creole seasoning -
Ingredients?
- 1 medium broccoli
- 1 medium cauliflower
- 1 box/about 12 medium button mushrooms
- 1 medium squash
- 0.8 lb or about 8 links of spicy sausages
- 4 garlic cloves
- 2 tablespoons olive oil
- 1 teaspoon Cajun creole seasoning
- 1 teaspoon salt
- 1/2 teaspoon black pepper
How?
Break the broccoli and cauliflower into smaller florets. Peel and cut the squash into bite size pieces. Cut the sausages into bite size pieces. Halve the button mushrooms. Peel and finely chop the garlic cloves.
Drizzle some olive oil to a big pan and add in chopped garlic along with 1 teaspoon of salt and 1/2 teaspoon of black pepper. Turn to medium high heat and sear till that garlicky aroma comes out, but not burnt.
Add in the sausages and sear for about one minute.
Add in broccoli and cauliflower. Give it a quick stir and cook till slightly softened.
Transfer the mushrooms and squash to the pan along with 1 teaspoon of Cajun creole seasoning. Mix and cook till both the broccoli and cauliflower reach desired texture. Some like it crunchy, but I prefer soft cauliflower. Adjust the cooking time based on your preference.
Taste and adjust with salt if needed. The flavor varies depend on the sausages used too.
This Cajun creole seasoning not only adds layers of flavors to a rather simple stir-fry dish, but also brings up my tasty memories back in the states. Let's see how long this bottle will last, or perhaps it's my turn to pay my friends a visit instead?
I must get my luggage ready.
Here's one more recipe using Cajun creole seasoning:
My OCD is forcing me to finish up this post despite the fact I was moving with Mister till 2 a.m. this morning and didn't get to bed till 4 a.m. I always set a schedule of when these blog posts will be published, and love to make a little check mark once completed. Since this chocolate mousse recipe was already written on my little note, it must be done. Then off I go to start unpacking the boxes lying on the living room floor.
Cognac infused chocolate mousse for two -
Ingredients?
- 150 grams bittersweet chocolate
- 1 1/2 tablespoons powdered sugar
- 3/4 tablespoon unsalted butter
- 2 eggs
- Few drops cognac
- Some unsweetened cocoa powder (for dusting)
How?
Place two ring molds on two plates. Separate the eggs.
Use a double boiler, melt the chocolate first then add in powdered sugar and butter. Keep folding till the texture become smooth and silky.
Remove the chocolate mixture from heat and stir in just a few drops of cognac. If not a fan of such aroma, maybe at least use a drop of two.
Wait till the chocolate cools down then mix in beaten egg yolks.
Beat the egg white till it can form a soft peak. Be patience, it'll take at least few minutes even with a handheld electric mixer.
Gently fold in the egg white and make sure not to over-mix it. Evenly pour the mixture to the ring molds. Flatten out the surface if needed. Transfer to the fridge for at least four hours.
Remove the ring molds and dust with some unsweetened cocoa powder right before serving. Please devour immediately.
Now off I go to unpack these luggage and boxes.
Other chocolate recipes:
