Maureen Fraîche

Mixing Business and Pleasure in the Kitchen

Archive for the month “July, 2013”

Grilled Cajun Shrimp

Cajun Shrimp

One of my favorite dishes in the world is New Orleans-style barbecue shrimp.  If you’ve never had it, you should know it isn’t really barbecued at all.  Rather, the shrimp are seasoned with herbs and spices and then cooked in compound butter and beer, amongst other things.  Served in the shell and with crusty bread, you’ll soon lose any sense of shame as you wolf down each spicy shrimp as quickly as you can peel them, no mind the sauce running down your arms (or chin).

These little lovelies are a bit different.  While I didn’t want anything swimming in butter on such a hot summer day, I did want that flavor.  And how can you go wrong with grilled shrimp?  So I tossed together a marinade with many of the star ingredients found in barbecue shrimp, skewered the lot, and then threw them on the grill.  The results, I must say, were delicious.  Though they really can’t be compared to the real thing, these were loaded with flavor and perfect for a hot summer night.  Crack open your favorite beer and enjoy!

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Apple Kuchen

apple kuchen

Sometimes I like to make something special for Saturday mornings.  To me, nothing says nostalgia like the smell of coffee, bacon, and some sort of baked goodness permeating the house.  Though cinnamon rolls and coffee cake are always a wise choice, I was recently inspired to make apple kuchen.  If you’ve not had kuchen before, it is a German yeasted coffee cake that’s often topped with fruit and served either for breakfast or dessert.

Simply put, this apple kuchen was just lovely.  The wonderful aroma of sweet yeasted dough, spiced apples, and toasted almonds was nothing short of cozy and inviting.

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The Spaghetti Sub

Spaghetti Sub

Howdy folks.

So let me tell you about this beast of a sandwich.  You might be thinking to yourself, What sort of crazy person makes a spaghetti sub??  Honestly, I had never even heard of such a thing, though apparently they do exist and even have quite a little following at the restaurants that offer them.  I think the idea actually came to us one night over a spaghetti dinner.  We were sitting there happily slurping our spaghetti and wiping our plates with crusty bread when the husband had a flash of genius.  Why not stuff a loaf of garlic bread with the spaghetti? The conversation then quickly turned to a better garlic bread, great sauce, and–the crowning glory–bubbly mozzarella cheese.

So here it is.

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Basic Pie Dough

Basic Pie Dough

It is definitely summer around here.  I’m not sure whereabouts you call home, but we live next to a gorgeous lake surrounded by vineyards and orchards.  This past weekend, our crew drove over to a local blueberry farm to do some picking.  We’ve done this the past couple years now and it is always a good time.  Plus, due to our unbridled picking enthusiasm, we end up coming home with a couple buckets of berries that are just begging to be eaten by the handful and hidden in whatever baked goodness comes to mind.  Where in the past I’ve gone for cobblers, boy bait, and slumps, this year the man and I both felt pie was the correct answer to our berry surplus.

Which brings us to pie crust.

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