Tag Archives: Louisiana Food blogger

Daube Glace’ – A Perfect Holiday Hor d’oeuvre…

26 Monday Dec 2011

Posted by in Carolyn Wright Blog, Daube Glace'

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As I found myself making my list of different dishes to serve, for my little 3 days of celebrating Christmas with our families, I came across something that I had not made in “eons”…Daube Glace!  A wonderful combination of tender Roast Beef, vegetables and seasonings molded together with gelatin creating a beautiful delicious hor d’oeuvre for the holidays or any special occasion.

In South Louisiana, the first thing that everyone thinks is…Hogs Head Cheese (which a lot of people love, but not everyone!) – so it takes a little explaining to get a few squeamish people to try it.  But once they do – they are sold!!  Serve it on toasted baguettes or crackers with Dijon Mustard…wonderful….

I was so busy (and my stove top and oven were full) with all of the other creations that I wanted to serve, that I decided to cook my big old sirloin tip roast in my slow cooker…yes, you can cook a fabulous roast in a slow cooker – with one golden rule…you have to season and brown it really well “before” putting it in the slow cooker and pour all of those wonderful juices on top of it!  And it has to be cooked with a lot of onions, celery and carrots…

Ingredients:

Large Sirloin Tip Roast (Chuck Roast or Rump Roast)

3 medium onions quartered

2 stalks of celery cut into large pieces

4 large carrots cut into large pieces

5 cloves of garlic

1/4 cup canola oil

Creole seasoning

1/2 cup of dry red wine

1/4 cup water

3 bay leaves

3 sprigs of fresh thyme

2 envelopes plain gelatin

Olives

Medium size mold – any shape will do…depends of the holiday, of course!

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Place onions, celery and carrots in the bottom on a slow cooker – sprinkle with creole seasoning;

Make slits in roast and stuff with garlic cloves – season roast really well with creole seasoning.  (literally covering it on all sides!)

Heat oil in heavy pot and brown roast on all sides;

(It really is darker than it looks in the pic!)

Remove roast and place on top of veggies in slow cooker;

Add red wine to pot, de-glaze – scraping bottom and sides of pot to make sure that you get all of the wonderful flavors of the roast combined;

Pour sauce onto roast and veggies – add 1/4 cup water to cooker;

Add bay leaves and thyme;

Cover and set slow cooker on low for 10 hours – never remove lid!!

When cooked, remove roast and chop into bite size pieces;

Remove veggies with a slotted spoon – make sure that you keep all of the liquid in the pot…

Cut a few pieces of carrots and onions into rectangular pieces for the top of the mold;

Add gelatin to liquid in cooker and stir to dissolve;

Oil mold well;

Carefully place olives, carrot and onion pieces into bottom (which will be the top!) of the mold and add just enough of the roast gravy with gelatin to cover – place in fridge until it sets;

Add chopped roast on top of the veggies and pour gravy/gelatin mixture to fill mold;

Place back in the fridge for at least 8 hours or longer;

To remove mold, carefully run a sharp knife along edges of mold (around the outside and inside;

Place platter on top of mold and turn over and shake slowly;

Slice and serve with toasted baguettes or crackers and Dijon mustard;

This was a huge hit at Christmas and would be great for New Year’s or any special occasion…you just have to keep explaining that it isn’t Hog’s Head Cheese!!! Not from South Louisiana – then you won’t have any explaining to do!  It is gorgeous and delicious…

Just to let you know, I am a recent convert for putting a beautiful roast in a slow -cooker…my sister-in-law convinced me to try it and I am glad that she did!  If your family is having an envie for a roast, rice and gravy and you know that you don’t time after work (or in my case…the oven and stove is “full”) then try cooking it this way – cooks while you are at work or doing other things and is fabulous!  Works…really works…I promise!

For anyone who is interested in knowing more about a little more about Daube Glace’ – I have added what “Wikipedia” has to say about it.  Interesting – at least, I think so!

Daube is a classic Provencal (or more broadly, French) stew made with inexpensive beef braised in wine, vegetables, garlic, and herbes de Provence, and traditionally cooked in a daubière, a braising pan. The meat used in daube is cut from the shoulder and back of the bull, though some suggest they should be made from three cuts of meat: the “gelatinous shin for body, short ribs for flavor, and chuck for firmness.” Although most modern recipes call for red wine, a minority call for white, as do the earliest recorded daube recipes.

A daubière.

Variations also call for olives, prunes, and flavoring with duck fat, vinegar, brandy, lavender, nutmeg, cinnamon, cloves, juniper berries, or orange peel. For best flavor, it is cooked in several stages, and cooled for a day after each stage to allow the flavors to meld together. In the Camargue and Béarn area of France, bulls killed in bullfighting festivals are often used for daube.

Traditionally, it should be cooked for a long-time and prepared the night before it is served.

Daube with lamb is traditionally made with white wine.

Tasting Menus in Lafayette? The French Press!

22 Thursday Dec 2011

Posted by in Carolyn Wright Blog, The French Press Lafayette

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Three times a charm!  Each of the three evenings that my husband and I have been downtown, to The French Press, www.thefrenchpresslafayette.com we have absolutely loved Chef Justin Girouard’s fresh and original “Tasting Menu”…Always different, creative and delicious!!!  Throw in the great atmosphere, that takes you back in time – as you look around and realize that you are dining in the old Tribune Printing Building (yes, where they printed all of our old yearbooks and much more!)  You look around and notice that they kept remnants of the building intack…just love it!

Atmosphere…yes!  Then you are greeted by wait staff that is absolutely wonderful – and, it does matter… I always say that they can make or break your evening.  These guys and gals really make a difference – well spoken, tastefully available and knowledgable about the menu and wines.  I don’t think that they ever receive enough acknowledgment for the service that they provide…can you tell that I love good servers?  I do!  From the hostess to the bus boy…if they are doing a good job – let them know (and leave a generous tip)!  If not, give them a break (and whisper in their ear – they just might pay attention) everyone has a bad day!

On to the food…

1st Course

Butternut Squash Soup with Bacon, Scallions and Pumpkin Seed Oil –  Sooo delicious and the perfect balance of sweet and savory!  The toppings of the fresh crisp bacon and scallions with the swirl of the light fresh pumpkin seed oil sitting on top of this deep rich winter soup was just perfect…left you wanting more!

2nd Course

Potato and Parmesan Gnocchi with Truffle Oil and Louisiana Crab – I can really appreciate good gnocchi, now that I have conquered my fear of making these wonderful little fluffy nuggets…and these were fantastic!  There is just something  about these special little potato “dumplings/pasta” dreams that I can’t get enough of.  Then combine them with a sauce of rich cream, parmesan, crabmeat and just a hint of truffle oil – to die for!  Or maybe the top of my list for “last suppers”!

3rd Course

Louisiana Blue Crab Salad with Basil Israeli Couscous, Louisiana Satsuma Vinaigrette and Radish – The perfect bright and refreshing taste that you need after the delicious richness of the first 2 courses…Plated as a beautiful round mold of fresh crabmeat, tiny bits of locally grown sweet satsumas and little pearls of couscous sitting in the center of a spiral of finely sliced fresh radishes and additional bits of satsuma – all lightly topped with a fresh satsuma vinaigrette – wonderful!

4th Course

Prime Filet Mignon with Blue Cheese, Carmelized Purple Onion, Crisp Potato Cakes, and Cognac Demi – Oh my goodness!  Just when you think it can’t get any better than the first 3 courses, out comes the “grand-daddy” of the night!  A perfectly prepared beautiful filet with a tiny bit of blue cheese – just enough to get the flavor but not overpowering…nestled on top of sweet carmelized onions and the best thinly grated crispy potato cake that I have ever eaten!  Then top it all off with a rich cognac demi-glace sauce – Like I said, “Oh my goodness”!

5th Course

Szechuan Shortbread with Ice Cream and Berry-Champagne Compote – Thinking that you really can’t do that last course, you see this beautiful fresh plate sitting in front of you…ok, maybe one more “bite”!  I just love shortbread because of its salty/sweet flavor, then topped with the sweet house made vanilla ice cream and . of the berry-champagne compote – it was the perfect end to a wonderful meal!

As we were eating our 4th Course,  Manager (and wife of Chef Justin Girouard) Margaret Girouard came by our table to introduce herself and make sure that we were enjoying everything (which, of course, we were!!!) Margaret seems to make it a point to visit all of the tables for a short time during the evening to introduce herself and check on the quality of your experience…great touch, Margaret!  We loved visiting with you…Chef Justin is lucky to have you in front, taking care of the dining guests!!!

The French Press is also open Wednesday – Friday for breakfast and lunch 7 am – 2 pm and on Saturday and Sunday from 9 am – 2 pm. It is a “happening” place for both services…and breakfast really slides right into lunch, so it is one continuous serve. Fine Dining along with their Tasting Menu is available on Friday and Saturday Nights from 5:30 pm – 9:30 pm (It’s always best to make a reservation, so you won’t be disappointed!)

The only thing that I am sorry about is that I had left my camera at home and only had my iPhone to take pictures…they came out terrible!  Actually, too dark to use in this post…would have been an injustice to these beautifully plated courses.  But, trust me – it is all fabulous!

As we were walking out of this old and very well renovated building (stuffed to the gill!) and getting into our car, my husband said…”This is food to write about…talk about food that works!”  So, here you are, Robert!

The French Press – if you haven’t tried it yet…please do….

I just love tasting menus, and always order them (when available) because you get to taste so many of the chef’s specialties in small portions ….literally a “taste” or a small plate of each item.  Works perfectly for Robert and I!  Looking for a Tasting Menu in Lafayette?  Try The French Press…you won’t be disappointed!  Congratulations and thank you to Chef Justin Girouard and your gracious wife Margaret for creating such a warm inviting environment that serves “cutting” edge dishes, but still manages to maintain the integrity of our South Louisiana Culture in every single dish that you serve – that is what I call success in my book!

 

Old Favorite – Poor Boy’s Riverside Inn

30 Wednesday Nov 2011

Posted by in Carolyn Wright Blog, Louisiana, restaurants in lafayette, louisiana

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The week before Thanksgiving… before the marathon of turkey, dressings and “the works” started to take over our home – we decided to have a final regular lunch at one of our old favorite restaurants, Poor Boys Riverside Inn.  www.poorboysriversideinn.com.  I love returning to restaurants that hold sweet memories of our past – nothing is better than walking through a door and immediately having those old familiar scenes and aromas flood your head and heart. 

Maybe it even gets more pronounced with age, but I almost melt like “butter” when I walk up the old ramp, through the door and see the same sights and sounds that have been there since 1977 (when they moved to their “new location!”)  Before that, they were located on the Vermilion River where the Hilton is now located.  That is where it all started for me! 

A little bit of history…“Poor Boy’s”  (the nick name of the founder, Hulo “Poor Boy” Landry) first moved to the the original location on the banks of the Vermilion River in 1939.  The restaurant was completely destroyed by the Flood of 1940, but reopened just 3 months later! In 1946, Poor Boy’s Riverside Inn became the first completely air-conditioned restaurant in Lafayette.  From 1946 until 1977, when they moved to their current location on Tubing Road, memories and traditions were created for most families in Lafayette…

In the early 1970’s (college days) my favorite dish was the Lobster Thermador – especially on a Friday evening, after a long afternoon “social”!  About 20 of my “closest friends” and I would descend upon Riverside Inn for a big meal!  (What a sight we must have been!) I always ordered the same thing…Lobster Thermador and a loaded baked potato.  It has been a long, long time since this has been on their menu, but I still remember this wonderfully rich deeply flavored dish every single time I return.

A few of my other favorites include their fabulous creamy Crabmeat Imperial, and all of their complete dinners – Shrimp Dinner, Crawfish Dinner, Crab Dinner and on this particular day…The Oyster Dinner was what I had an “envie” for.

Since it is “oyster season” in Louisiana, I just had to have this feast of oysters!

You are first served with a cup of oyster gumbo –  plump juicy oysters, swimming in their famous dark roux gumbo is just to die for! 

Then, you are served an oyster shooter – several salty/sweet freshly shucked oysters sitting in a small cup covered with a delicious spicy horseradish based cocktail sauce…sets you up to want a couple of dozen!!! (But you know that you need to save room for the “main event”!)

You are then brought a wonderfully fresh green salad with your favorite house made salad dressing…a perfect refreshing little break before “the feast”!

The Main Event!  Now this is what I call a Feast…Oyster Rockefeller, Oyster Bienville, Oyster Pie, Fried Oysters, Oyster Jambalaya and Oyster en Brochette !  The best of the best…I have to tell you, that it is sooo delicious – just writing about it and seeing the pictures again, makes me want a re-run!

Now, what would a visit to Riverside be without their famous, melt-in-your-mouth homemade dinner rolls?! Just look at these things!  In love…

The view from our table…beautiful!

Besides the fantastic food and atmosphere, the waitresses and waiters (that really know the menu and all about the food!) are warm, friendly,  and just plain ole “down home” kind of wonderful!  These are the people that make or break your dining experience…and we have always had great servers at Riverside.

I wonder how many birthdays, anniversaries, business meetings, pre-holiday celebrations and just plain old “happy” lunches and dinners we have enjoyed at this landmark…(or maybe the number would be scary!?)  All I know, is that we will be back for plenty more – one of our old favorites that always works!!! 

Scalloped Oysters…How Could I Forget!

23 Wednesday Nov 2011

Posted by in Carolyn Wright Blog, Scalloped Oysters

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How could I forget to list oysters on my menu?

Thanksgiving without an oyster dish would be….well, just sad for a few people in my family!  It doesn’t matter what oyster dish I name – when I say “oyster”… faces brighten up, eyes close, this funny looking smile comes across their faces and they rub their stomachs!  Oyster “anything” satisfies a real oyster lover, but scalloped oysters work particularly well on Thanksgiving…

Ingredients

2 pints fresh oysters, with liquid

2 cups whipping cream

1/4 cup butter, melted

1/4 tsp Louisiana Hot Sauce or Tabasco

1 (10-oz) package oyster crackers or  crackers, crushed

1 cup regular breadcrumbs (or try panko bread crumbs for a little more texture!)

1 small onion, chopped finely

3 garlic cloves, chopped finely

3 bacon slices, cooked and crumbled

1/2 tsp salt

1/2 tsp black pepper

1/8 tsp cayenne pepper

To Prepare:

Drain oysters, reserving 1/2 cup liquid.

Stir together oyster liquid, whipping cream, melted butter, and hot sauce.

Mix cracker crumbs and next 6 ingredients in a separate bowl.

Place 3 cups cracker mixture on bottom of a buttered 13 x 9 inch baking dish.

Top with half of drained oysters and half of cream mixture.

Repeat with remaining cracker mixture, oysters, and cream mixture.

Top with Bread Crumbs

Bake at 375° for 45 minutes or until bubbly and lightly brown;

Sweet creamy Scalloped Oysters…how could I forget!  If you love oysters, you will start making this recipe a regular…I promise!!! 

Now, time to get back to cooking…

Thanksgiving – Let The Cooking Begin!!!

22 Tuesday Nov 2011

Posted by in Carolyn Wright Blog, Thanksgiving Meal

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Thanksgiving just happens to be one of my favorite holidays of the year. A holiday that is not overshadowed by gifts, costumes, eggs, beads, fireworks…not that I don’t love all of those things! Ok, the truth is that I really love all celebrations and all of the “thraka” that comes with each one (just give me a reason to put on a costume or a sparkly holiday shirt!)…but Thanksgiving is different, except for the Thanksgiving vest with a giant turkey on the back that I have had for 20 years!

Thanksgiving…a holiday that is centered around family, friends…and yes, food! Giving thanks for all that we have in our own little world – a whole day where everyone’s glass should be “half full”. Not that I haven’t had my share of “not so perfect” Thanksgivings! But, I quickly forget and start planning for the next year… always picturing that perfect Thanksgiving Day…

So, here we are – the Tuesday night before Thanksgiving…that is when my cooking begins! I create the menu, go shopping, then bring out the pots…whatever can be prepared ahead of time, gets done tonight and tomorrow night. It is really nice to just have to roast your turkey and prepare those last-minute dishes that just can’t be done early. It is always my goal – to be able to relax and leave plenty of time to enjoy the day…not always accomplished, but I try!

My menu doesn’t vary much because everyone (including myself) wants their favorites…you know, those dishes that scream “Thanksgiving”!

This year’s menu:

Roasted Turkey

Cornbread Dressing:

Ingredients:

1 lb ground beef

1 lb ground pork

1 onion – chopped

1 bell pepper – chopped

2 stalks celery – chopped

1 Tbsp dark roux

2 small containers of Dressing Mix (preferably Harold’s, but I have a hard time finding this brand, so I use Richard’s or Savoie’s)

1 cup chicken stock

2 boxes Jiffy Cornbread

1 can cream of mushroom soup

1/2 cup green onions – chopped

To prepare:

Cook cornbread as directed on box and set aside;

Brown ground beef and pork;

Add chopped veggies and cook until soft and tender;

Stir in roux and chicken broth over medium heat; Once the roux has dissolved, simmer on low for about 30 minutes;

Add defrosted dressing mix and cook for another 10 minutes;

Stir in cream of mushroom soup until well blended;

Crumble in cornbread and mix well – add additional chicken broth, if needed. This dressing should not be too dry – sort of “wet” without being soggy…don’t let the cornbread overtake the meat mixture! Add salt and pepper to taste.

I make the dressing mixture ahead of time – then heat and add the cornbread and up to 1 cup of chicken stock while the turkey is cooking.

Sprinkle in green onions before serving.

This was my mother’s recipe and I can assure you that everyone loves and asks for every year!

Broccoli Rice Casserole

Macaroni and Cheese

Glazed Carrots

Sweet Potato Orange Cups (Topped with Marshmellows)

Buttered Petit Pois

Cranberry Relish

Rice and Turkey Gravy

Homemade Bread

Mexican Pasta Salad

Desserts:

3 Layer Delight

Mincemeat Pie

Homemade Chocolate Chip Cookies

Gosh, I love Thanksgiving! Three days of preparing – for one glorious meal, followed by football, movies or naps…works for my family, always has!

Happy Thanksgiving…let the cooking begin!

(Pictures coming!)

7 Day Gumbo Marathon – Day 7…Shrimp and Okra Gumbo

26 Wednesday Oct 2011

Posted by in Carolyn Wright Blog, Shrimp and Okra Gumbo

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Day 7 –   Did I really just cook 7 different gumbos in 7 days?  Ask my husband, he just keeps eating and shaking his head!  We keep giving containers to friends and family… and the refrigerator and freezers are well stocked.  Let’s see: Hen, Sausage and Tasso Gumbo; Seafood Gumbo; Gumbo Z’Herbes; Chicken and Okra Gumbo; Quail, Pheasant and Andouille Gumbo; Smoked Duck and Andouille Gumbo; and tonight, the easiest of them all:  Shrimp and Okra Gumbo…

Lord, I am sounding like Bubba in Forest Gump!!!

Ingredients:

2 lbs medium shrimp, peeled and de-veined

2 medium onions, chopped

1 bell pepper, chopped

8 cups of fresh okra, sliced

2 small tomatoes, peeled and chopped

3 quarts of shrimp stock

1 tsp salt

1/2 tsp black pepper

1/4 tsp cayenne pepper

4 drops of Louisiana Hot Sauce

1/2 cup canola oil

1/2 tsp white vinegar

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In a large heavy pot, heat oil and add okra, tomatoes, onions, bell peppers, salt, pepper and vinegar

Cook over a medium heat for approximately 1 hour, until okra is well done and starts to darken, but does not completely break apart.  The smell of okra cooking, just warms my heart…brings me back to a wonderful warm place in my grandmother’s kitchen long ago!

Add shrimp stock and Louisiana Hot Sauce – bring to a boil, then lower to a simmer; Cook for another 45 minutes

Stir in shrimp and cook on a medium heat (don’t let it boil!) just until shrimp turn a light pinkish/orange in color, about 10 more minutes,

Turn off fire and let sit uncovered for at least 30 minutes – longer, if you can.

Taste and season, if necessary.

Serve with white rice and a simple potato salad…

This is one of those gumbos that you can easily make after a long day at work, especially if you have smothered okra already in your freezer!  Easy, easy, easy…and wonderful in the summer or winter.

During the past 7 days,  I have concentrated on the differences that exist with almost every cook and every pot of gumbo. The fact that everyone feels so strongly about their way of cooking gumbo is remarkable!  You know the unwritten rule about social gatherings: “Don’t talk religion or politics” – well in South Louisiana it is more like:  “Don’t talk religion, politics or gumbos!”

Hopefully, you will find one of these gumbos appealing or at least interesting – and with a cold front heading our way, get a big pot out and cook a gumbo this weekend for your family or friends!  I will be hoping that my husband grills a good steak for me…my gumbo pot needs to rest!

C’est tout, my friends, for now…

7 Day Gumbo Marathon – Day 5…Quail, Pheasant and Andouille Gumbo!

24 Monday Oct 2011

Posted by in Carolyn Wright Blog, Quail Pheasant and Andouille Gumbo

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Day 5:  Quail, Pheasant and Andouille Gumbo!

Not a gumbo that I make often… but I got lucky when my sweet son-in-law “gifted” me with a bag of quail and a bag of pheasant that he shot on a hunting trip recently in West Texas.  I have been “sweating it” trying to decide how to cook these delicious little birds – there are so many ways to prepare them…but, since I am on this Gumbo Marathon, everything looks like a gumbo to me!  Throw in some andouille and bake some fresh local sweet potatoes….a cold front must be on its way – let’s do it!

Ingredients:

8 whole quail, skinned

2 breasted quail, skinned

1 lb. andouille sausage, sliced or chopped

2 large onions, chopped

1 bell pepper, chopped

2 stalks celery, chopped

1/4 cup canola oil

1 tsp salt

1/2 tsp ground black pepper

4 drops of Tabasco

1 cup of dark roux

3 quarts of chicken stock

1/4 cup chopped green onions

—————————————–

Heat oil in large heavy pot

Brown andouille sausage for about 10 minutes

Add seasoned quail and pheasant; continue browning on medium heat until all sides are well browned (about 45 minutes), turning them over occasionally

Add onions, bell pepper and celery to pot…scraping bottom and sides – stir and cook for an additional 10 minutes

Add the stock and roux;  Stir constantly until the roux is completely dissolved;

Bring to a boil, then lower to a medium heat and cook until the quail and pheasant are tender (about 1 1/2 hours)

Add chopped green onions and serve with steaming hot white rice, baked sweet potato and a fresh piece of garlic bread… and a good glass of red wine!

Believe me when I tell you that this gumbo is fabulous…the delicate tender white meat of the quail and pheasant marries beautifully with the rich smoked andouille sausage and dark roux flavors!

Sounds like I have found another “favorite”!  Although my house is starting to smell like a roux factory and the squirrels, in my yard, are looking a little worried…  Two more days and two more gumbos to go…

7 Day Gumbo Marathon – Day 3…Gumbo Z’ Herbes

23 Sunday Oct 2011

Posted by in Carolyn Wright Blog, Green Gumbo, Gumbo Z'herbes

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Day 3…Gumbo Z’ Herbes or “Green Gumbo”

Another Saturday morning and the farmer’s market!  It’s a great day when I can take my time getting up, drink a cup of coffee, throw on some old clothes, just run a brush through my hair (to get rid of the “Rod Stewart look”)  and always putting on some lipstick!  Oh, yes, and wear your sunglasses…no makeup?  Wear sunglasses!

As soon as I get out of my car – I hawk-eye the large assortment of beautiful dark leafy greens at Market Basket Youngsville’s booth www.marketbasketyoungsville.com! That’s all it took for me to decide on the gumbo for Day 3: Gumbo Z’ Herbes…perfect! I buy one bunch of each type of green and 2 bags of the most perfect young white turnips.

As I walk off and go on to my car, I am sooo happy with my morning goods…            Of course, I had to make my regular stop by Gotreaux Family Farm’s booth www.gofamilyfarms.com  and get fresh eggs, beautiful baby eggplants, purple baby bell peppers, ground lamb, chicken livers and one of their wonderful whole chickens!

Now, about Gumbo Z’Herbes….

A very different old gumbo that is made with leafy green vegetables, traditionally, on Good Friday – when Catholics abstain from eating meat.  In the many variations of this gumbo, some use ham hocks, pickled or salted pork.  There is a superstition that you need to use seven different greens, to bring good luck, and meet seven new people during that day.

This was not a gumbo that I was brought up eating or cooking.  In fact, I don’t ever remember my mother or grandmother making it…but it is delicious!

Ingredients:

1 bunch finely chopped spinach leaves

1 bunch finely chopped mustard greens

1 bunch finely chopped beet greens

1 bunch finely chopped mustard greens

1 bunch finely chopped kale

1 bunch finely turnip greens

1 bunch finely chopped beet greens

3 tbsp canola oil

1 bouquet garni (4 springs parsley, 4 springs thyme, 2 sage leaves tied together with kitchen twine

1 leek, chopped

2 bay leaves

12 cups water or chicken stock

2 stalks celery, chopped

1 green bell pepper, chopped

2 cloves garlic, minced

1 tablespoon salt

1 tsp black pepper

1/4 tsp cayenne pepper

2 smoked ham hocks

1 quart fresh oysters

8 white young turnips, chopped into small pieces

8 drops of tabasco sauce

______________________

Bring water/stock to a boil, in a large heavy pot

In a separate pot, heat oil and brown ham hocks

Add leeks, garlic, onions, bell pepper and celery into pot with ham hocks and cook until soft and onions are transluscent- pour all into boiling stock

Add chopped greens, bay leaves and bouquet garni to stock and cook on medium/high heat for 1 1/2 hours

Stir in turnips, salt, pepper and tabasco – continue to cook for approximately 30 minutes or until they are fork tender.

Add oysters and cook for 5 additional minutes

Serve with fresh cornbread muffins…

Day 3 complete!  A gumbo that works for green lovers only, though…and I happen to be one of them – Gumbo Z’ Herbes, wonderful! Guess this food works for me…..

7 Day Gumbo Marathon – Day 1…Hen, Sausage and Tasso Gumbo

20 Thursday Oct 2011

Posted by in Acadiana food blog, Carolyn Wright Blog, lafayette, la food blog, Sausage and Tasso Gumbo

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This past week, I watched the weather like a child waiting for Christmas morning! A cold front was on the way – finally!  There is a local saying, “You wouldn’t want to be a chicken in South Louisiana when the first cold front of the season finally comes through”!   When the wind turns north and the temperatures drop below 50 degrees for the first time, there is a run on chickens at the local markets!  You can be sure, if you look in anyone’s basket, you will see some sort of makings for a gumbo…and for that first front, usually a chicken or hen and sausage.

Gumbo season always stirs up old debates on ingredients for gumbos – Chicken or Hen?  Sausage or Andouille?  Roux or Orkra…do you combine the two?  Roasted or Smoked Duck?  And like any good cajun lady, surely I have my opinions – all based on “family history”, of course…

Chicken or Hen – Use a chicken, if you are in a rush; On all other occasions, use a hen (yes, a tough old fat hen!)  Just plan on cooking the thing for hours and hours, but you can’t beat the flavor.

Sausage or Andouille – I like them both, but if you are cooking a duck gumbo – always use andouille!  Straight from my son’s mouth…

Roux or Okra…combine the two?  Never in my house!  I was brought up to believe that it was just about sacrilegious to mix roux and okra in a gumbo – generations of Arnauds and Millers (my mother’s family) have engrained this into my soul!  Now, I love Okra Gumbo as much as I love Roux Gumbo, just never add one to the other!  PERIOD.  (of course, that is in my house!  A lot of great cooks do combine both, I am just not one of them)

Roasted or Smoked Duck – I like both, just depends on time and what you are in the mood for!  Smoked is fantastic, but sometimes you just want the roasted flavor and to taste the wonderful gaminess of the duck.

Now, about that “Marathon”?  For the next week, I will be blogging about different types of gumbos – seven to be exact!  Yes, seven different gumbos in seven days…

Day One:  Hen, Sausage and Tasso Gumbo:

1 hen, cut into pieces

3 lbs of smoked sausage, cut into bite size pieces (try to always use smoked sausage from South Louisiana – others just do not taste the same and tend to give the gumbo an “odd” flavor)

1 lb of Tasso, cut into very small pieces

1/4 cup canola oil

4 medium onions, chopped

2 bell peppers, chopped

2 cups celery, chopped

1 cup of dark roux – You can make your own using 1 cup canola oil and 1 cup of flour:  Blend in a large heavy pot and cook on medium high fire – stirring constantly (and I mean “constantly” because it gets very hot and can scorch easily!)  Continue stirring until it is deep dark copper-colored – takes about 45 minutes; Let cool slightly before using (make sure that you keep stirring occasionally while it is cooling down, because it will keep cooking) OR use any jar of prepared cajun roux

3 quarts of chicken stock

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Heat oil in stock pot or other large heavy pot

Brown hen on medium high heat until all side are deep brown, turning often

Stir in smoked sausage and tasso and continue to brown for about another 30 minutes, stirring and scraping bottom of pot

Remove all meat onto a clean platter or tray

Add chopped vegetables to pot (with all drippings from meat remaining), scraping bottom often; cook for 15 minutes until onions are transparent

Add chicken stock and roux;  Bring to a boil, stirring, making sure that the roux has dissolved completely in stock

Return chicken, sausage and tasso to pot

Bring to a boil, then lower heat to a medium, low heat.

Cook until the big ole hen in tender!  (At least 2-4 hours)  Adding additional water as the gumbo cooks down – depends on how thick or soupy you want it to be…

Degrease the gumbo in the end – Very Important, because you will end up with a lot of fat floating on the top.  Remove as much as you can!

Serve with white rice, chopped green onions and crispy fresh bread…

Last night, I was asked by a close friend, “what would your last meal would be?”
At the time, I thought of so many things that I love and couldn’t pick just one dish.   But after cooking tonight, it’s easy…for sure – good old hen, sausage and tasso gumbo! Last meal? Would take my sweet time and do it up right….

How About Some Chicken Soup?

08 Saturday Oct 2011

Posted by in Chicken Soup, Uncategorized

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It doesn’t take a cold front to give me an “envie” for homemade chicken soup…it just happens – all of a sudden that is what I want!  But, when it is cool or someone is feeling sick, then there it is…a reason to run to the store or farmer’s market for fresh ingredients and “pull out the big pot”!  Or – you can simply clean out your fridge and use all of those leftover veggies that need to be used! There are so many different ways to make a chicken soup, but the basics are always the same: a good chicken (whole or pieces), chicken stock (homemade or store-bought)  onions, carrots, celery, and your favorite pasta.

Now, I sort of obsess over keeping homemade stock in my freezer…every kind of stock!  If I peel shrimp or crabs…I start a stock with the shells; If I roast a chicken, I make a stock with all of the bones and skin; If my son or husband catch and clean fish, I ask for the heads and back bones for – stock!  No plans on a rainy Saturday – sounds like a beef stock kind of day to me;  Steamed lobster – guess what I do with the shells?  Sounds crazy?  It’s really not…almost everything that you cook is sooo much better if you add stock – trust me!

 

I love the way that Thomas Keller makes stock in his book, ad hoc at home

and…

 

 

 

John Besh’s stocks in

My New Orleans

 

 

 

 

I use a combination of the two! Oh my gosh..stocks – each type deserves its own post, another day – soon!

This is what my freezer looks like right now:


This makes me happy…imagine!

Getting back to Chicken Soup, this is the version that I came up with last week…

 

 

 

 

 

 

 

 

1 whole chicken, cut up and seasoned with salt and pepper

1/4 cup extra virgin olive oil

1 cup rough chopped celery

3 medium onions, chopped

3 carrots, cut into thin rounds

1 cup green cabbage, finely chopped

2 bell pepper, finely chopped

2 cloves of garlic, minced

3 ears of corn – cut off of cob and scrape juice with edge of knife

1 Tbsp fresh parsley, chopped

1 tsp fresh thyme, chopped

4 cups fresh or store-bought chicken broth

1 cup fresh or canned tomato sauce

To Start:

Chop all of your vegetables and put in a large bowl. (Don’t try to “chop as you go”!)

Chop your herbs and have in a separate small bowl.

Brown chicken in olive oil on medium/high heat for about 15 minutes.  Turn chicken while it’s cooking.  When all sides are brown, remove and put chicken pieces on platter or tray.

Add celery, onions, carrots, cabbage, bell pepper, corn, and garlic to stock pot and cook on medium heat, until veggies are soft, but not browned. Stir almost constantly, so that they won’t burn or stick to pot.

Add tomato sauce, chicken stock and bring to a boil.

Return browned chicken back into pot, adding parsley, thyme, and enough water to cover by 2 inches.

Bring back to a boil, then lower heat so that the soup is just barely bubbling.

 

 

 

 

 

 

 

 

Cook until chicken is tender, approximately 1 hour. Add water as liquid cooks off…make sure that the soup does not get too thick!

Quick tip…clean the kitchen while the soup is cooking!  I always clean as I cook, but if you don’t…do it now – really!

Take all chicken pieces out of pot and place in clean platter or tray

When cool… de-bone chicken and put pieces back into soup.

Add dry pasta and cook until “al dente”

Season, to taste, with salt and fresh ground black pepper.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

I’m getting hungry for this all over again!!!

Serve with fresh warm bread and “real” butter…I promise that you will make someone feel better or at least, feel special!  Works wonders….Yes, good ole chicken soup!