I’m finally back in my Missoula kitchen, taking a moment to breathe after wrapping up an utterly delicious trip to New Orleans, My tasted buds are still doing a happy dance from the Gumbo, étouffée, beignets…
Coming home after a big trip always feels a bit like a reset button, doesn’t it? Especially now, with the holidays fast approaching, I find these quiet moments invaluable. After unpacking my bags – a task made infinitely more pleasant with a cheeky espresso martini in hand — I decided to indulge in a bit of kitchen experimentation.
There’s something so liberating about cooking purely for the joy of it with no client in mind. I had a few ideas swirling around, inspired perhaps by the rich culinary tapestry of New Orleans, but with a touch of European flair.
I decided to create a crêpe stuffed with softened goat cheese, then draped it in a buttery wine cream sauce dotted with sweet little shrimp, finely chopped red pepper, and shallots. The tang of the goat cheese with the richness of the sauce and the pop of the shrimp was just heavenly.
I rounded out the spread with a generous portion of my homemade pâté, perfectly smooth and savoury, served alongside a freshly baked, crusty baguette. There’s truly nothing better than tearing into a warm baguette, slathered with good pâté.
It was such a treat to simply potter about in my own kitchen, creating something new and utterly delicious. These moments of quiet culinary creativity are, for me, just as fulfilling as cooking for a big event. It’s where new ideas blossom, and where I reconnect with the pure, unadulterated joy of food. Now, if you’ll excuse me, I think there might be another espresso martini calling my name!