# Home cooking
Recipes that use a Roux: Gravy, Pot Pie, and Macaroni
A roux is simply equal parts fat and flour slowly cooked to flavor and thicken dishes. Roux-based sauces may be French, but they're also ubiquitous in American comfort food. When I think of some of my favorite, warm, hearty dishes like macaroni and cheese and pot pies - they're both made with a roux. I recently wrote an article on how to make a proper roux.
Mustard greens stuffed with rice and shrimp
Inspired by stuffed grape leaves which I like to make in late Spring when the leaves of our grapevines need some pruning. This time I used mustard greens which are growing wild in our raised boxes and from what I can tell are about to bolt too or send flower stalks to produce seeds, like the other leafy greens in the backyard garden. For the stuffing, I used rice and shrimp, wrapped in mustard greens and then cooked in seasoned water for about 20 minutes.
Dago's Grocery | Blue Collar Bites | Lydia/New Iberia, LA
Today we travel just up the road a little bit to the small community of Lydia, LA. We stop in your run of the mill convenience store and buy a plate lunch from a true blue collar restaurant! 3902 Darnall Rd, New Iberia, LA 70560 Popping2tops does not accept compensation for their reviews and all opinions expressed are theirs alone.
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Glenda's Creole & Cajun Kitchen | Blue Collar Bites | Breaux Bridge, LA
Today we travel to Breaux Bridge, LA to visit Glenda's Creole and Cajun Kitchen. This food was almost a religious experience for me, it was so darn delicious! Not only do they serve plate lunches every day except Saturday, they also cater. Popping2tops does not accept compensation for the reviews and all opinions expressed are theirs alone.
Pork with backyard apples
Pork chops sliced into cubes and cooked in balsamic vinegar from Modena with freshly picked apples and rosemary from our backyard garden. The taste reminds me of our Filipino adobo although milder in flavor -- with balsamic vinegar instead of the usual soy sauce and cane vinegar on a typical Filipino adobo.
Shakshouka with homegrown tomatoes and herbs
Some juicy and sweet homegrown tomatoes and green bell pepper which I turned into shakshouka seasoned with paprika, cumin, a sprinkle of salt and freshly-cracked black peppercorns. Simmered for about 20 minutes, then I cracked three eggs and then I topped the shakshouka with homegrown herbs - shiso leaves and chives. Also on the table are some nectaplums and apples that were also harvested from the backyard.