A few months ago I was the very lucky recipient of, "My New Orleans, The Cookbook" by John Besh. Pam from, Pam's Midwest Kitchen Korner hosted the generous giveaway via her blog and upon announcing the winner ~ saw to it the book arrived within days!
Since receiving the cookbook, my husband and I are enjoying learning more about Creole cooking, taking in its stunningly beautiful photography... and perusing all 200 of Besh's favorite recipes!
Besh's connection to New Orleans and its local farms and ingredients is interwoven throughout the book's pages. It's Besh's passion for his city, its people, and those who have shaped his life ...that results in heartwarming stories and sophisticated recipes ~ many of which stem from his childhood.
For my post today, I thought best to begin with Besh's Basic Creole Spice Recipe because (as one might imagine) the mixture appears in so many of his authentic Creole dishes!
On this particular evening we were short on time, so the Creole Seasoning found its way sprinkled atop a beautiful fillet of turbot.
Layered with lemon slices and baked in the oven uncovered at 375, the 1.4 lb piece of fish was cooked to perfection in 15 minutes!
Served with Baby Spinach and side of Creamy Lemon Dill Sauce...it made a delightful midweek meal!
If you love Louisiana Creole/Cajun cooking...or simply appreciate cookbooks chock full of proven recipes and expert technique... "My New Orleans, The Cookbook" by John Besh... is a visually breathtaking page turner that with each recipe challenges you ...to become a better cook.
Here's Besh's Basic Creole Spices recipe as it appears in his book. Just laying the groundwork for many more to come:
23 comments:
I always complain about not having Creole seasonings - looks like I could just make my own! :)
What a fabulous dish and presentation of this fish! Amazing!
This could turn even me into a fish lover! Its absolutely beautiful, seriously it looks like its straight out of a cookbook! Nice job! The creole seasoning sounds quite delightful also. I haven't done hardly any cajun or creole cooking. Me thinks via you and Chef Besh that's about to change. Yippie!
though new to me but presentation is gr8
I am curious to try the creole seasoning. It must be very tasty!
I've been lusting after this cookbook since I've always wanted to experiment more with creole/cajun flavors and now you've made me crave it even more! That fish looks beautiful!
I use Penzey's Creole seasoning, but I will totally try this!! Looks really great, and it would probably also work well with a remoulade sauce??
I've made his Creole spice before..it is fantastic!! Your plate looks fantastic...so light and fresh!! YUM!
This does sound like a perfect Creole spice blend. I am looking forward to more recipes from this book. I am going to remember next time to bake fish with the lemon slices on top as you have shown in your photo.
You are the best! ♥
Thanks so much for getting my wife involved in this creole thingy. I love creole. And that lemon-fish dish has my mouth a'waterin'.
I just love turbot - and this is a lovely way to prepare it - yummmm!
you created such an elegant dish:) i love this. thanks for sharing this with us. the seasoning looks amazing.
I'm so glad you like the cookbook also! The photos are definitely stunning and as good as the recipes. Love that spice blend and your tubot looks mouthwatering delicious!
looks great love New Orleans food
That fish looks wonderful, and I've got very little doubt that most of the recipes from that book look just as good! Besh is a great reference; that seasoning at the end has me smelling some great food even without anything going on in my kitchen ...
The fish looks great, but I have to commend you on an EXCELLENT wine choice. God, I love that stuff.
I've never had turbot. Gonna have to fix that soon.
Sounds like a great cookbook...and this is a fantastic dish, very flavorful :)
Flavorful, healthy and delicious.
Cheers.
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