What's Cooking

[Cheese]

Paul Prudhomme’s Louisiana Kitchen was on my countertop for years when I made this gumbo. I always opened it up to the photos of his roux with the colors identified. It took so long to get a good dark brown/black roux, but I’ve finally got it. This recipe is kind of a mash up between his chicken and sausage gumbo recipe and Emeril’s Turkey gumbo yaya. Not a lot of ingredients, but you have to have good turkey stock (I make gallons with the turkey carcass after Thanksgiving) Tasso ham, and sausage. I have been using Conecuh brand lately. Black roux, trinity, sausage, Tasso, chicken (or leftover turkey), bay leaves, a bit of cayenne. Add okra after a couple hours of simmering and when it’s cooked serve over rice with file powder and a bit of Crystal.

Well screw this Festool tool program...let's talk about What's Cooking.

I've cooked a shrimp & chicken gumbo that's to die for...I think it's from Emeril. I really do need to cook the Paul Prudhomme jalapeño pie as it's probably been close to a year of abstinence...I'm starting to sound like a priest. It's absolutely delicious and even better the next day.

 

[tjbnwi]

Today I made marbled rye bread so I could make patty melts. Next time I’ll take some pictures.

Tom

 

[peter halle]

Speaking about Chef Paul, my first wife was a salesperson for a company in Charlottesville, VA that sold fresh seafood air freighted in multiple times a week from all over the US. One of the other products they carried, early on in its existence was the Chef Paul spices. Before that I really didn't cook much, but watching his show on PBS and having his spices made virtually everything different. In the divorce I somehow ended up with lots of cases and finally threw them away years later. They are now getting harder to find in stores so I order them directly. Recently they added several new blends. What he did, as I understand, for the company employees in the aftermath of hurricane Katrina was inspirational and fully in character for him.

Peter

 

[cdbugler]

Speaking about Chef Paul, my first wife was a salesperson for a company in Charlottesville, VA that sold fresh seafood air freighted in multiple times a week from all over the US. One of the other products they carried, early on in its existence was the Chef Paul spices. Before that I really didn't cook much, but watching his show on PBS and having his spices made virtually everything different. In the divorce I somehow ended up with lots of cases and finally threw them away years later. They are now getting harder to find in stores so I order them directly. Recently they added several new blends. What he did, as I understand, for the company employees in the aftermath of hurricane Katrina was inspirational and fully in character for him.

Peter

I love his blackened steak Magic! And yes, he was a great humanitarian. Jose Andres is cut from the same cloth.

 

[GoingMyWay]

We tried making Toad in the Hole for the first time last week. I think we used the wrong type of sausage and there also wasn't quite enough fat/oil to make the Yorkshire Pudding rise up properly. I liked the same of the coiled sausage better than the links.

 

[tjbnwi]

Time to make croissants.









and chicken salad

 

[P_K]

We tried making Toad in the Hole for the first time last week. I think we used the wrong type of sausage and there also wasn't quite enough fat/oil to make the Yorkshire Pudding rise up properly.

You need to rest the batter overnight in the refrigerator. Also the fat from the sausages needs to be really hot when you pour it into the pan.

 

[Cheese]

Those croissants look delicious...they make me want to become a baker...which I'm not.

 

[GoingMyWay]

You need to rest the batter overnight in the refrigerator. Also the fat from the sausages needs to be really hot when you pour it into the pan.

Ah, only let the batter rest for 1 hour in the fridge. Though I never rest the popover batter before making them and those always rise nicely.