There is a saying in the biz that you are only as good as the last thing you cooked, rather The Last Supper. If tonight is any indicator then I'm doin' pretty good. Granted there is always room for improvement but for all intents and purposes, I nailed it!
Gumbo is one of those dishes that touches you where it counts, in the heart. I am pretty sure that anyone who takes the time to prepare it absolutely loves food and people, I know I do.
There is something so alluring yet out of reach when you savor, especially the first bite. In a million years the average diner would not guess that flour and fat, roux, could be so luxurious. Elusive at best you just can't put your finger on it yet you just can't stop. Telling yourself just one more bite as your belly grows ever more full, second helping please.
To sum it up; a Louisiana expatriate said to me tonight as he approached in hope of seconds, " thanks for taking me on a trip back home".
Not bad fer a Yankee I guess and I certainly felt that in the heart for as much love as I put into my food, it's nice to have it reciprocated.
Sunday, March 7, 2010
Wednesday, March 3, 2010
Cooking @ Home
So it doesn't happen often these days but I actually cooked at home tonight. What a joy, there is a real sense of peace when it's just me and the ingredients.
I was thinking early on in the prep phase that there was a time when we didn't have food processors, we actually had to use a knife for everything. Fortunately I have knife skills and a processor, at times, is just another dish to wash which is no big deal but I prefer making the mess.
I was once surrounded by all the modern kitchen gadgets but these days in my humble apartment I'm equipped with the bare necessities including lighting. My, my how important it is to have proper lighting. Until tonight this wasn't an issue but with some of the finer details of preparing Eggplant Kuku, which is a souffle, it turned a routine dish into a challenge. You know, are my whites moist and shiny, have I incorporated them properly.
The main attraction of this dish is that it's vintage. I really embrace the idea of making old, new again. There's something comforting about preparing food that so many have enjoyed.
Lastly, it's a good recipe, I used Asiago instead of Parm and kicked the garlic up a notch to two cloves. I made a paste of the garlic but will probably try roasted garlic at some point. The texture was light and fluffy and if you don't mix well and add a pie shell you could call it quiche.
I was thinking early on in the prep phase that there was a time when we didn't have food processors, we actually had to use a knife for everything. Fortunately I have knife skills and a processor, at times, is just another dish to wash which is no big deal but I prefer making the mess.
I was once surrounded by all the modern kitchen gadgets but these days in my humble apartment I'm equipped with the bare necessities including lighting. My, my how important it is to have proper lighting. Until tonight this wasn't an issue but with some of the finer details of preparing Eggplant Kuku, which is a souffle, it turned a routine dish into a challenge. You know, are my whites moist and shiny, have I incorporated them properly.
The main attraction of this dish is that it's vintage. I really embrace the idea of making old, new again. There's something comforting about preparing food that so many have enjoyed.
Lastly, it's a good recipe, I used Asiago instead of Parm and kicked the garlic up a notch to two cloves. I made a paste of the garlic but will probably try roasted garlic at some point. The texture was light and fluffy and if you don't mix well and add a pie shell you could call it quiche.
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