Boosting your Meals from Good to GREAT!

Louisiana is known for their delicious food above anything else. People travel from all over the world just to eat there. Food is at the very heart of their culture. Having grown up there and learning from generations of Cajun cooks, I learned many of the secrets that set the dishes there miles apart from anywhere else. Only I didn’t know they were secrets until I moved away and realized that not all food is created equal.

I’m going to share a few simple tricks that will bring all of your meals from good to great.

I’ll start with seasonings. Always add onion powder and garlic powder. Use the same amount of each as you use of salt. They are like a spice trio. Use white pepper as well as black pepper – about ½ and ½. Color is key, add a green dried herb. I recommend parsley or chives.

Let’s talk about substitutions. Use shallots instead of onions. They are stronger and sweeter. Use ½ the amount you would for onion. Use real, unsalted butter instead of margarine. Use evaporated milk instead of regular milk. This one I learned from my Maw-maw Betty. They used to call it canned milk. If you’ve ever tasted her food, you’d try anything to replicate it.

I used to steer clear of recipes calling for cream of yuck soups, but I created a little concoction that can be used in place of the soup. While this has no flavor, the other tips I’ve suggested make up for the artificial flavor in those soup cans. Per can of soup, add 1/4 cup of each of the following butter, flour, and heavy cream. This hint alone will make a world of difference in your cooking.

Do you by-pass recipes that have one or two ingredients that your family doesn’t eat? Make it anyway without those ingredients. If you can, think of a replacement – like bacon for ham, or tomatoes for mushrooms. If you can’t think of a substitution, just leave it out or puree it – i.e. onions, bell peppers and celery. You will be amazed at how good the recipe still is, especially if you use the other tips I’ve offered.

I have a couple of more sure-fire tips for spicing up your dishes (no pun intended.) Dissolve a bouillon cube in any water that you are adding to a recipe. This really brings out the flavor in any dish. And last is to add garlic towards the end of cooking. The flavor fades the longer it is cooked, so you’ll want to add it towards the end.

My favorite example of just what a difference these tips can make is my mashed potatoes. Every one who has ever tried my mashed potatoes thinks they are the best they’ve ever had. My secret – garlic powder and onion powder in addition to salt, dried parsley for color, evaporated milk and real unsalted butter. I also use red potatoes with the skin on for a little extra nutrition and color. These potatoes are proof that any meal can go from good to great in a few simple steps.

For more cooking tips, visit me at www.menufortheweek.com