The Rantings and Recipies of a Teenage Foodie
In a “soupy” frame of mind
I made gumbo a few weeks back since I’d never tried Cajun food before, and let me tell you it was wonderful! I’m a big fan of spicy foods so this was perfect for my taste buds. If I were to make it again though I’d find a different roux recipe. My grandmother makes excellent roux so I may be a little biased about how it “should” taste.
Chicken, Andouille, and Oyster Gumbo
Who’s Your Mama, Are You Catholic, and Can You Make a Roux? Ingridients
Season the hen generously with salt and cayenne pepper. Combine the oil and flour in a large, heavy pot or Dutch oven over medium heat. Stirring slowly and constantly, make a roux the color of chocolate. (When I attempted to make my first roux years ago, I remember calling Papa and asking him how long it would take, and he told me “the time it takes to drink two beers.” Not being a beer drinker, I had to come up with my own system. I now put on two record albums, and when they have played out my roux is usually just about right.) Add the onions, bell peppers, and celery, and cook, stirring, until they are soft, 10 to 12 minutes. Add the chicken broth. (I usually warm it up in a pot just a bit before adding it to the roux mixture.) Stir to blend, and bring to a gentle boil. Add the chicken. (There are those who will tell you to brown the chicken first, but I put it in raw.) Add the bay leaves and thyme, and cook at a gentle boil for 1 hour. Add the andouille and cook, stirring occasionally, until the chicken is very tender, an hour to an hour and a half longer. A few minutes before serving, add the oysters and simmer just until the oysters curl, about three minutes. Adjust seasoning to taste. (If the gumbo becomes too thick during cooking, simply add more chicken broth or water.)
Preperation
Read More http://www.epicurious.com/recipes/food/views/Chicken-Andouille-and-Oyster-Gumbo-242925#ixzz0ruqF5q3K
After the success today with the matzo ball soup I’m thinking attempting borscht. It’s a bit of a daunting task, but I feel as though I may be up to it. When I was younger my best friend was a little girl from Ukraine and her mom used to make this for us. Doubt I’ll ever be able to make or find borscht that good.
The weather here in Seattle seems to have forgotten it’s summer. We’re getting some of our ever famous rain and clouds. In late June no less! So to avoid the “winter” blues I made some matzo ball soup. Perfect way to heat up a cold day.
http://accidentalsongs.tumblr.com/
Just had some nice tea, though I wish these pigs had come along with it!
Cream puffs
Although baking isn’t really my forte I’ve always been intrigued my pastries. I love how delicate and beautiful they look! One of my life ambitions is to learn how to make cream puffs. They are the worlds greatest creation. How can you not love them?! But I’ve heard they’re quite a task to make…
