Gumbo, jambalaya, étouffée, and red beans and rice. They’re some of the signature dishes of southern Louisiana cuisine. But do you know which are Cajun and which are Creole?  By  Julie Burnham

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 Introduced to Europe during the Crusades limes have been a multi-purpose food throughout the ages. Check out these tips and facts to become an expert on all things lime.

Fun Facts

• British sailors were dubbed “Limeys” because of the daily citrus they were given in the 1800s to prevent scurvy.
• Limes are most plentiful from May through October.
• Romans floated lime leaves in their baths as a grooming aid and to scent their bath water.
• The top five lime-producing countries are the United States, Mexico, Italy, Spain and India.
• Key lime trees are the only lime trees with thorns.
• Limes are used as a natural shampoo and body wash by the Malays and Burmese
• There are several varieties of limes. The limes found at stores are generally Persian limes.
  Key limes are small with a thin, leathery, greenish-yellow skin.
• The most common lime, the Persian (or Tahitian) lime, does not have seeds because it is parthenocarpic—the flowers do not require pollen to produce fruit.
• No one is certain when the first Key lime pie was created, but many date it to the late 1800s.
• Limes and lemons have a similar flavor, but limes are more fragrant and less acidic. Both are important for their juice.

Kitchen Tips

• To get the most juice from a lime, it should be at room temperature. Roll it under your palm on the countertop until it feels softened.
• When selecting limes, choose ones that are firm and heavy—this means they have lots of juice. Depending on the type and size of the lime, it will take between six and 10 to make one cup of fresh juice.

Minnesota’s Twin Cities are consistently ranked among the top cities in which to raise a family, so naturally they’re a great place for families to visit. With all the recreational activities surrounding the parks and waterways and the kid-friendly amusements and museums, it’s a challenge to pack the possibilities into just one weekend. By Rachel Hutton
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Indian food is a jigsaw puzzle,” says Sanjiv Dhar, graduate of prestigious Johnson & Wales University and owner of Kabob and Curry restaurant in Providence, Rhode Island. Dhar sees the amazing variety of Indian cuisine as the product of India’s complicated political and social history. Every area, tribe, religious group and wave of invaders has helped to shape the cuisine’s many dishes and many regional varieties. By Mark Caskie
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 North of San Antonio, the Lone Star State’s ripening wine industry is centered in the Hill Country, a landscape shaped by an ancient earthquake that buckled limestone and granite into rugged hills and valleys. Today a favorite vacation getaway, the region is textured by majestic live oaks, tinted by wildflowers, and is home to parks, antiques shops and an increasing number of quality wineries. By Paris Permenter and John Bigley
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If you think chocolate is just for desserts, think again. Chef Charles Armstrong, an instructor at one of the world’s foremost culinary institutes, Johnson & Wales University, discusses its role as a key ingredient in several traditional Mexican sauces.
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In 1789, Spanish Jesuits brought olive trees to California. The trees flourished until the early 20th century. Since 1995, though, California has been riding the wave of an olive oil renaissance.  By Marlena Spieler
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Many people are quick to embrace dietary solutions for a range of health problems. Naturally, when Lou Ann Weakley complained about insomnia and a friend suggested eating yogurt, she gave it a try. And it worked. Now, instead of tossing and turning in bed, Weakley gets up, tucks away several spoonfuls of yogurt, and she’s off to the Land of Nod.  By Melany Klinck
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You may not know it, but all gumbo and jambalaya start with the holy trinity: chopped celery, green pepper and onion. Learn why these three veggies are so important to this “hot” cuisine.

 Fun Facts

 1. For any cuisine, the holy trinity is the style’s three key ingredients. 

 2. The Cajun/Creole trinity is based on mirepoix, the French trinity of celery, onion and carrot.

3. Creole cuisine is a mix of African, French and Spanish influences. Cajun combines those with Italian and American Indian flavors.

4. In the 1980s, Cajun food became trendy when chef Paul Prudhomme blackened a redfish. Not traditionally Cajun, blackening is now synonymous with the style.

5. Cajun food definitely has a bite to it, but customarily it is a heat that sneaks up on you. If a dish burns your mouth, then it has too much pepper in it.

6. The trinity is sautéed over low heat to slowly “sweat” out the natural sugars and give a dish additional seasoning and zest.

7. Throughout the centuries, celery has been used medicinally as a blood purifier. It originated as a wild plant in marshes from Sweden south throughout Europe.

8. In 1493, pepper seeds were taken from Central and South America to Spain. From there, they later spread to other European and Asian countries.

9. More calories are burned digesting a piece of celery than the piece contains.

10. The sulfuric compounds in onions are what cause your eyes to tear up. To cut down on this unpleasant side effect, chill the onion and cut into the root end last.

Kitchen Tips

• Most recipes say to sauté the trinity until the vegetables are translucent.
• To go the extra mile, cook the ingredients longer, until they are almost a paste.
• A good, basic stock for soups or stews starts with the trinity. Simmer the vegetables
  along with some garlic and parsley in water for an hour.

“My interest in soul food lies in my family history,” says Dedra Blount, owner of Now You’re Cooking  in Chesapeake, Virginia. Blount also served as a former chef and associate instructor for 11 years at Johnson & Wales University, one of the country’s premier culinary institutes.  By Mark Caskie
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