I’m sharing a special love letter with you on this Valentine’s Day. This is not your typical mushy, make-you-blush kind of letter. No, the love letter I’m posting for all the world to see is actually my great-grandmother’s recipe for Turtle Soup as written by her son, my grandfather. I cherish this piece of paper like I would a love letter because it captures not only a special family recipe but a part of my Grandma Kirn who, more than anything, loved to feed us. It’s also the only item I have in my possession with [ ... ]
Archive for the Category »Stock «
14
Feb 2012
Feb 2012
I’m sharing a special love letter with you on this Valentine’s Day. This is not your typical mushy, make-you-blush kind of letter. No, the love letter I’m posting for all the world to see is actually my great-grandmother’s recipe for Turtle Soup as written by her son, my grandfather. I cherish this piece of paper like I would a love letter because it captures not only a special family recipe but a part of my Grandma Kirn who, more than anything, loved to feed us. It’s also the only item I have in my possession with [ ... ]
Category: Christmas, Main Dishes, New Orleans Classics, Seafood, Soups, Stock
Tags: New Orleans Classics, Seafood, Seafood Stock Leave a Comment
06
Dec 2010
Dec 2010
I’ve never liked Shrimp Creole. Maybe it’s because my mom never cooked it or because the few restaurant versions that I’ve tried were disappointing. But oddly enough, it has always been a dish that I wanted to like.
I hadn’t thought much about my dysfunctional relationship with Shrimp Creole until recently while reading through a bunch of recipes and stories on roux-based dishes. Every time a Shrimp Creole reference crossed my desk, my mouth watered. They all sounded so rich, comforting and tasty, but my food memories recalled otherwise. I had never eaten a bowl of Shrimp Creole that was rich, [ ... ]
Category: Main Dishes, New Orleans Classics, Roux, Seafood, Shrimp, Stock
Tags: Creole Cooking, French Bread, New Orleans Recipes, Rice, Roux, Seafood, Shrimp Creole, Shrimp Recipes 6 Comments
31
Oct 2010
Oct 2010
If you’ve ever wondered what sets New Orleans food apart from the rest of the world, it’s the layers of flavor that go into each dish. Two of the most important layers are the roux and the stock. I’ve already posted a bunch about the roux which you can read here:
What’s a Roux?
How to Make a Roux
Top Ten Tips For Mastering a Roux
Now for the stock. This is yet another back-to-basics cooking skill worth the effort.
Making stock from scratch is easy, it just takes a little time. It’s best to plan ahead so you’ll always have a [ ... ]
Category: Beef, Chicken, Gumbo, Stock
Tags: Beef Stock, Chicken Stock, Homemade Stock, Roux, Seafood Stock 5 Comments
