When Jeff visited last week, I served Blackberry Crumble for dessert. He asked for the recipe and I told him I'd trade him the recipe for a guest post on making a do-it-yourself TV antenna. We got the better end of the deal since the recipe is so easy, I could've just given it to him on the spot.
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Since we've arrived in Las Vegas, I've been hard-pressed to keep up with Mary in the cooking department. She's does most of the cooking and sometimes allows me to be the sous-chef, prepping veggies, etc. That's okay with me, she's a terrific cook and seems to do it all effortlessly. I pick up a tidbit or two whenever we cook together. Every once in awhile, however, she's either not around for dinner or needs a break from her cooking duties and I have to dig into my Nine of Cups recipes for something for dinner. Easy and tasty are necessary ingredients for anything I make and Nine of Cups Lasagne fits the bill on both counts. I make this on the boat when I have the ingredients. On land, it's a piece of cake … I mean, lasagne.
Beyond the fresh baguettes, croissants, pains au chocolat, and palmiers, there was definitely a lot of France in French Guiana when it came to cuisine, mixed with the local flavor of spice and tropical fruits. We don't frequent restaurants all that often, but eating out is part of the experience, so we felt obligated.
Moules frites is the the national dish of Belgium, but very popular here. We tried it at Le Mombari, a local, popular restaurant in Saint-Laurent and then again while we were in Cayenne. They serve a kilo of mussels in a marmite (black kettle) with a large plate of frites (French fries) on the side. We found a kilo was plenty enough for two to share.
The traditional way to enjoy mussels is to use the empty mussel shell from the first one you eat as pincers to extract the subsequent mussels. Served with cold white wine, and French bread to soak up the delicious, creamy broth, it was really a feast for the palate.
I checked out several recipes on-line for preparing the mussels. Here's the one I thought most closely resembled what we had.
A couple of other French culinary finds …
Pain perdu – We call it French toast. It's made here with leftover baguettes. Literally, “lost bread” because a day-old baguette is … well, a day-old baguette. It's stale and dry until you dip it in an egg and milk mixture, with a little sugar and nutmeg and fry it up. Oooh, la, la.
Jamais gouté - a fish caught specifically in the Maroni by Amerindian people which translates literally to “never tasted” and unfortunately, we never did get a chance to taste it. Next time maybe?
Hi there and welcome to Just A Little Further!
We are David and Marcie Lynn and we've lived aboard our Liberty 458 cutter-rigged sailboat since 2000.
What began as an urge to travel slowly and economically at our own pace ended up an adventure of a lifetime.
Well, here we are ... nearly 90,000 miles under the keel, 5 continents, 5 Great Southern Capes, 36 countries and almost two decades later, still taking one passage at a time and going just a little further.
