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
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.