Living in New Orleans is such a blessing…especially for someone who loves to cook and loves to eat!! We have the most incredible natural resources. Why, we can go into almost any local grocery store and get the freshest seafood, game, poultry, garden vegetables and herbs!!
I planted an Eggplant plant for the first time ever this year. All I can say is, it has been mighty tasty for whatever bugs have been munching on it’s leaves!! I do however have a little crop…two small, but heavy eggplants that are about 6-inches long. That along with some fresh herbs: Basil, Oregano, Bay leaves and Rosemary will be” Dinner From The Garden” tonight.
CHIQUI’S EGGPLANT SPAGHETTI
2 medium eggplants, unpeeled and cut into 1-inch cubes
4 tablespoons olive oil
1 large Spanish onion, chopped
1 heaping tablespoons finely minced fresh garlic
1/2 teaspoon Lemon-Pepper
1 teaspoon Kosher salt
1 teaspoon chopped fresh Oregano*
1 teaspoon chopped fresh Rosemary leaves*
6 large Basil leaves, left whole*
1 fresh Bay Leaf
1/2 teaspoon sugar
2 cans (28 oz. each) whole Italian tomatoes, pureed in a blender
1 (28 oz.) can water
1 cup full-bodied red wine (I used half a bottle…more like 2 cups)
3 Tablespoons unsalted butter
In a large Dutch Oven, heat olive oil. Stir in cubed eggplant and cook 5 minutes to brown slightly. Stir in the chopped onion and garlic; cook 5 minutes more.
Add all remaining ingredients and lower heat to a simmer. Cook gently for about an hour or longer. Taste and correct seasoning.
Serve sauce over your favorite spaghetti or macaroni and top with freshly grated Romano or Parmesan Cheese.
A nice green salad and some crusty French or Italian bread and there is dinner!! Bon Appetit!!
*Dried herbs can replace the fresh with good results.
Rich, Fragrant and an absolute Show Stopper that will thrill the taste buds, GUARANTEED! Tender pork, juicy chicken, yummy calamari, succulent jumbo shrimp surrounded by briny olives, tender vegetables and exotic Saffron……a real “Impress Your Friends” main course.
All this needs is a great Market Basket Tossed Green Salad with Grape Tomatoes, Cucumbers, and a Homemade Creole Vinaigrette. Add some crusty, hot French bread and a lovely bottle of wine…..Bon Appetit!
Aunt Julie’s Paella Page 18. Salad Dressing page 137. Sangria page 50.
I am so proud and extremely excited to announce that after over two years of being out of print, Cookery N’Orleans Style Cookbook will soon be available to purchase!! It has been a long time coming and with the help of some wonderful people, the new books should be here in about a month or two!!
But that’s not all……if you are reading this, you know what else I am so excited about……..my first BLOG!!!!!! Here I will share news about ME, my cooking classes, new recipes, old favorites and of course where you can find Cookery N’Orleans Style cookbooks to purchase as gifts for family and friends.
I also look forward to any questions or comments from you, my friends and fans!! Along with the blog you will find an introduction to my cookbook and my New Orleans. Each month I will highlight one of the recipes from the book with a little commentary about the origin and suggestions of when and with what to serve it!
Please feel free to share this announcement with all your friends who love to cook or just love to read about cooking!
…….until next time, Bon Appetit!! Chiqui
Roasted Antipasto Platter from a recent Cooking Class. From Bottom Left: Eggplant Caponata pg. 3, Whole Roasted Cauliflower, Mrs. Martin’s Bar-B-Que Shrimp pg. 230, Marinated Mushrooms pg.125.
Roasted Cauliflower with Garlic, Caper, Olive, Thyme and Rosemary
Chiqui Collier
1 Large head Cauliflower, trimmed and left whole, blanched in boiling salted water for 15 minutes, drain; trim stems but leave the cauliflower intact.
2 large cloves Garlic, finely minced or sliced
2 Tablespoons drained Capers *(small ones)
1/2 cup Kalamata Olives, coarsely chopped
4 Sprigs fresh Thyme, chopped
1 Tablespoon Fresh Rosemary, chopped
4 tablespoons Olive Oil
Lemon Pepper to taste
Lemon wedges for garnish
4 Tablespoon Italian Bread Crumbs and 4 Tablespoons grated Parmesan or Romano Cheese mixed
Slice garlic, herbs and mix with capers, olives and olive oil in a bowl. Lay cauliflower in a baking dish, stems trimmed to allow the whole head to sit flat facing upwards. Gently pour the olive oil mixture over the top, season with Lemon pepper. Roast for 15 minutes; remove from oven and baste with the drippings. Coat with bread crumb mixture and return to oven for another 10 minutes or until golden brown.
Serve with a lemon wedge on the side.
Cookery N'Orleans Style 
