Thursday, December 24, 2009

Cooking

Looks like chocolate doesn't it?! But it's not! It's roux! How does a Cajun make chili? First he starts with a roux.
This is going to be gumbo though. I cheated with the roux. When Drew down in Freeport/Lake Jackson told me that he used jarred roux...well, if it was good enough for a real life Cajun, then it's good enough for me. Besides, it saves an hour! I forgot to look for andouille, so just put some bacon grease in the bottom of my soup pot; added a cup of roux and a tablespoon of Penzey's seafood soup base. When it got hot, I whisked in a quart of water. The added chopped celery, bell pepper, and onion; along with some minced garlic. Don't forget the salt, pepper, and some kind of fire...I use a seasoning mix Sam's sister Linda makes. What else...Oh! Two bay leaves.
I added a couple of cooked chicken breasts that were hiding out in the freezer. Chopped them and threw them in the pot. Let that simmer an hour or so before adding the shrimp and sliced okra.
If you are not an okra fan, omit it. If you liked tomatoes, add some diced. A recipe is a guideline, not rocket science! Did you pay any attention to the shrimp in the above photo? It's Tony Chachere's...wild shrimp caught off the coast of Louisiana. Try very, very hard not to purchase Chinese shrimp.I made a pan of rice, then we sat down and ate...didn't get a photo of it 'plated.' This is going into the refrigerator for tomorrow's lunch. (I'm not cooking a big meal until Saturday when John and Brook may come in. I also put a couple of 1 quart freezer containers aside in the freezer for future meals.
While the gumbo was cooking, I did some more baking. Another of my New York style cheesecakes. I was excited to try my new glass-bottom springform pan. (More about that later.) The crust is a sweet pastry. Set aside 2/3 cup in the refrigerator and pat the remainder in the bottom of the pan.
Bake it, cool, spread the remaining dough around the sides.
Pour in the filling and bake.
Cool a bit, run a thin-blade knife around the perimeter and try to release the latch. Well, the latch released but the damn pan didn't. Sam had to help me get it open. Then I had to take a long blade knife to cut the cheesecake from the bottom. It stuck. This is the springform pan from hell! As good an idea as I thought the smooth glass bottom was...I won't be using this again. I was so ticked off that I forgot to take a photo. Tomorrow...

My other metal pan was (1) Made in Germany and
(2) was a thicker metal. This pan was (1) Made in Taiwan and (2) was so thin I thought it would bend when we were trying to get it to slide open enough to release the bottom. This is Norpro. Pass it by!
Faked you out with the chocolate look-a-like earlier, so here's the real thing. FUDGE!! Waiting on it to cool.
All cooled and sliced and missing a piece or two. whistle whistle whistle
The recipe can't be simpler. It came out of this cookbook.
The best recipes are the desserts, of course! German Sweet Chocolate Cake, Original Banana Pudding...

3 comments:

Kar said...

I'll be over for dinner! The gumbo looks great! I'm drooling. I've got to make some soon.

Merry Christmas to you and your family! Have a great day dear!

xxxx

Glo said...

Yummy! Lot of work but it looks great! Merry xmas to u and Sam!

Cindy said...

Thanks for buying wild caught Louisiana shrimp!

Cindy Adams-Ardoin
Food Scientist
Tony Chachere's