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Stuffed Cabbage with Mustard Mashed Potatoes, Oyster Po’Boys with Coleslaw, and Cran-Apple Crisp

January 10, 2010

We’ve been eating well this week.  And I don’t exactly mean healthy, although cabbage is full of good-for-you stuff, and an apple a day keeps the doctor away, as they say.  The mustard mashed potatoes, made with whole-grain mustard, were a smash hit, and, as predicted, made an excellent accompaniment to the tried-and-true stuffed cabbage.

Stuffed cabbage and mustard mashed potatoes

After much internal debate (not really) I decided on oyster po’boys and coleslaw for Saturday’s dinner.  Saturday morning, I walked around the world (ok, I did the loop of Métro line 11, walking up from Goncourt to Belleville, where the Monoprix’ oyster stand was mysteriously missing, riding up to Télégraphe, where the market was shutting down, walking the wrong direction to Porte des Lilas, then riding back down to Jourdain, walking to Pyrénées and finding the only poissonerie closed, walking back up to Jourdain and another Monoprix bust – some good bread and a handful of parsley, though – then riding down to Arts et Métiers and finally finding an oyster stand set up on the rue de Bretagne, which, now that I think about it, should have been the first place I looked, even though the oysters I ended up buying came from Normandy, and finally walking back up past République such that I arrived home from the opposite direction in which I left) in the freezing cold looking for oysters, thus negating any calories the deep-frying may have added to my dinner.

So.  Cornmeal-crusted, deep-fried oysters.  I slathered the bread with a rémoulade of sorts, fashioned from mayonnaise, whole-grain mustard (hey, now the jar is open…), parsley, capers, and shallot.  And of course the coleslaw, a summer standby, despite being composed of winter-seasonal ingredients.  Plus some oven fries, in an attempt to kid ourselves that we were eating something healthy.

A fine winter dinner

Top it all off with a scoop of warm-from-the-oven apple-cranberry crisp sporting a delectable pecan-studded topping.  (Apples?  Good for you.  Cranberries?  Them, too.  Cinnamon?  Reduces blood sugar.  Oats?  Heart healthy.)

Apple-cranberry crisp

I don’t think anyone needs convincing that leftover crisp makes a delicious breakfast, reheated, with a couple of big spoonfuls of plain yogurt on the side.

Originally published on Seasonal Market Menus.

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4 Comments
  1. January 10, 2010 8:48 pm

    We’re coming to your house next Saturday for dinner. Please make the same exact thing and we’ll bring the wine. 🙂

    Seriously! This looks amazing! And I was just going on about Fried Oyster Po’Boys yesterday. And my husband’s favorite dish from our favorite resto in New Orleans (now closed) was a cornmeal crusted, fried oyster studded Caesar Salad.

  2. January 11, 2010 10:35 pm

    Loulou – Funny, my husband’s standby at our local diner back in Dallas was the chicken strip salad. I guess the salad negates the frying? 😉

  3. January 13, 2010 10:15 am

    Salad always negates frying.
    Doesn’t it?
    🙂

  4. January 13, 2010 8:51 pm

    Always.

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