Gumbo Roux-lette

Over the weekend, I made my first attempt in quite a while to duplicate Nanny's gumbo. I studied, gathered information, collected ingredients and propped picture of her on the counter as I prepared the kitchen for a gumbo onslaught. [Here is a photo of Marie Stewart Brewer and W.L. Brewer, Jr., circa 1942] 

Of course, I had to find out more about gumbo - for your sake and mine! Here is what WiseGeek says about gumbo:

Gumbo is a type of spicy stew typical of Louisiana and South Carolina cuisines, but also consumed frequently on the Gulf of Mexico. The hearty dish consists basically of two ingredients: broth and rice. While this may sound boring and limited, gumbo is actually a dish with an extremely large variety of flavors and consistencies, depending on how the broth is made. 

The main varieties of gumbo broth include seafood, chicken, red meats (including sausages), and pork. A vegetarian variety also exists, and it was created for consumption primarily during Lent. Instead of meat, vegetarian gumbo is made using mashed greens that have been thickened with a roux, a mixture of butter and wheat flour.

The word gumbo is a reference to the African word kigombo, meaning okra. This refers to the old tradition of using okra to provide a flavor base. The rice used in gumbo is not cooked on the broth but separately, and only added to the dish at the time of serving. Once the broth is made, you can then add whatever type of meat and vegetables you feel will complement the dish. For example, you can add tasso, a type of Cajun smoked pork to pork gumbo, or shrimp, crabmeat, and oysters to the seafood gumbo. Gumbo is consumed primarily during winter months because its hearty consistence makes it a great choice during cold days. Also, gumbo requires a long cooking time, as the broth must be left to simmer for hours to achieve the appropriate thickness.  

Last week, as if on cue, my weekly produce box was delivered - and it was full of okra! I pulled out my trusty (not-so-rusty) Charleston Reciepts cookbook and quickly realized that the seafood section read like a scene from the movie FORREST GUMP: shrimp for breakfast, shrimp pie, stewed shrimp, shrimp curry, etc.  I also realized that the recipe that most resembled my grandmother's required the aforementioned roux.

I won't tell you the result of my gumbo taste test (although I'm quite proud of it). I will say that it received the thumbs up from my dad and the OTHER gumbo girl. I will say that my most important lesson of the day was creating the roux. Making a good one is risky and if you burn even one tiny grain of flour you have to throw it out. What you read is right: the first ingredient of a good roux is patience. Mine ran out after 30 minutes - but I managed a light roux that created the perfect color in the gumbo. My main victory for the day was that I did not burn my first attempt at a real roux. 

MY NEW ROUX RECIPE:

1 Stick Fleishman's Unsalted Margarine
5 Tablespoons of All-Purpose Flour

Cook over low heat for 30 minutes, 

stirring nearly constantly with a wooden spoon. 

Salads :: Salads :: Salads

I tend to think salads and sandwiches always taste better when someone else makes them, but recently I have found some salad recipes that I actually enjoy making -- and eating.  I've been hooked on a salad this week that is simply a vinaigrette over romaine lettuce with feta cheese and cranberries sprinkled on top.  And this morning for breakfast I was tempted to eat the leftover carrot salad from last night.  Tonight I made my first potato salad.  I'm not a big fan of mayo, but the mustard in this blends into dijonnaise-y deliciousness. 

Although all these are good recipes the one recipe I've become known for is my chicken salad.  The recipe instructs you to poach the chicken, but I'm not sure that is entirely necessary.  You can also bake boneless chicken breast covered with sour cream to keep it moist.  But the secret to the chicken salad is in the dressing and the fresh herbs.  I always use dill, but I might try the tarragon next time.

Chicken Salad

From Food Network Kitchens

Ingredients

• 4 cups diced poached chicken, recipe follows
• 1 stalk celery, cut into 1/4-inch dice
• 4 scallions, trimmed and thinly sliced or 1/4 cup sweet onion cut into 1/4-inch dice
• 1 1/2 teaspoons finely chopped fresh tarragon or fresh dill
• 2 tablespoons finely chopped parsley
• 1 cup prepared or homemade mayonnaise
• 2 teaspoons strained freshly squeezed lemon juice
• 1 teaspoon Dijon mustard
• 2 teaspoons kosher salt
• Freshly ground black pepper

Directions

In a mixing bowl, toss together the chicken, celery, scallions and herbs. Set aside.

In a small bowl, whisk together the mayonnaise, lemon juice, mustard, salt and pepper to taste. Add to the chicken and mix gently until combined. Refrigerate until ready to serve.

Cook's Note: Serve on a bed of lettuce with sliced tomatoes, in half an avocado or in a chicken club sandwich made with artisanal bread, crispy smoked bacon, vine-ripened tomatoes and lettuce.

• POACHED CHICKEN FOR SALADS
• 10 sprigs parsley
• 2 sprigs fresh thyme
• 1 small onion, halved
• 1 small carrot, halved
• 1 stalk celery, halved
• 3 pounds chicken breasts halves, on the bone and fat trimmed
• 5 to 6 cups chicken broth, homemade or low-sodium canned

Put the parsley, thyme, onion, carrot, celery, and chicken breasts in a medium saucepan. Cover with the broth, and bring just to a boil. Lower the heat to very low and cover. Poach the chicken for 20 minutes or until firm to the touch. Remove the pan from the heat, uncover, cool the chicken in the liquid for 30 minutes.
Transfer the chicken to a cutting board and reserve the liquid. Bone and skin the chicken and cut the meat into 1 inch cubes. Discard the bones and skin.
Strain the broth and store, covered, in the refrigerator for 3 days or freeze for later use. Remove any fat from the surface of the broth before using. Yield: 4 cups cubed chicken or 4 to 6 servings

I'll let you know when I find some good sandwich recipes (but I'm not promising anything since I ate plain ham sandwiches growing up). 

Rosemary Chicken with Tomato-Avocado Salsa

One of my other favorite sources for recipes is Cooking Light. I have two or three of their books and recently acquired a magazine from their line of 5 Ingredient/15 Minute Recipes. I have their first book in this line and LOVE it. I have 16 recipes tabbed and use six of these consistently each month.

The latest magazine has excellent, easy recipes and meal ideas. I've already tried a few recipes and this one I've tried twice. Last night I tried it with boneless pork loin chops browned in the skillet, instead of the chicken on the grill. I served it with corn on the cob and a big fat salad. 

Grilled Rosemary Chicken

2 tablespoons olive oil

2 tablespoons red wine vinegar

1 tablespoon chopped fresh rosemary

1 tablespoon minced garlic

4 (4-ounce) chicken cutlets

1/4 teaspoon salt

1/4 teaspoon black pepper

cooking spray

Tomato-Avocado Salsa

1. Combine first four ingredients in a large heavy-duty zip-top plastic bag. Sprinkle chicken with salt and pepper, and add to bag; seal. Marinate in the refrigerator for 30 minutes.
2. Prepare grill.
3  Remove chicken from marinade, discarding marinade. Place chicken on a grill rack coated with cooking spray. Grill three minutes on each side or until done. Serve with Tomato-Avocado Salsa. Yields 4 servings.

Tomato-Avocado Salsa

1 tablespoon chopped fresh oregano

1 tablespoon extra-virgin olive oil

2 tablespoons red wine vinegar

1 garlic cove, minced

2 cups grape tomatoes, halved

1/2 cup (2 oz) crumbled reduced-fat feta cheese with basil and sun-dried tomatoes

1 ripe peeled avocado, chopped

Combine first four ingredients in a large bowl, stirring with a whisk. Add tomato halves, cheese and avocado; toss gently. Yield: 4 servings at 3/4 cup each.

Savory Fig Tart

Ok.  This is my first attempt at blogging.  I don't have the same journalistic background as my sister and fellow gumbo girl and I might not be as eloquent, but I'm hoping my love for food and recipes makes up for that.  I spent this past weekend at the beach with five other gals and I really wanted to write about the wonderful goodies that I made, but I decided that would be too daring for my first blog.  Since I have been asked by two separate friends within the last two hours for my Savory Fig Tart recipe, I decided I would start with that one.

The recipe comes from one of my favorite cookbooks, The 150 Best American Recipes which is a collection of wonderful recipes that are amazingly simple.  The tart recipe is by Heather Ramsdell from her book Whole Foods Holiday Entertaining Guide.  I made it for the first time a couple of years ago for a Ladies' night out and everyone was fighting over the last piece.  I've been making it as an appetizer ever since.  Most of the items I didn't have on hand, but it is worth a special trip to the store.  I hope you love it as much as my girlfriends do.

SAVORY FIG TART

all-purpose flour for dusting

7 ounces frozen puff pastry, thawed

1/2 cup fig spread

4 ounces crumbly fresh goat cheese

4 slices prosciutto, cut  into thin strips

freshly ground black pepper

fresh thyme leaves

serves 8

Preheat the oven to 375 degrees and set a rack in the middle level. Line a baking sheet with parchment paper.

Lightly dust the work surface and the  pastry with flour. Roll the pastry out to a 7x15 inch rectangle. Brush  the perimeter with water. Fold all four edges over, creating a 1/2-inch overlapping frame around the pastry. Transfer to the baking sheet.

Preheat the broiler. Fill the pastry with the fig spread. Crumble the goat cheese over the top and drape strips of prosciutto over the cheese. Broil for about four minutes or until the prosciutto starts to brown and the cheese melts. Let cool for 15 minutes.

Cut into 8 bars, sprinkle with black pepper and thyme leaves and serve warm. 

Note from the Kitchen: Fig spread isn't the same thing as fig jam; it's quite a bit less sweet. You'll find it in gourmet stores and cheese shops. Here's a recipe to make your own.

Moroccan Chicken

Another favorite source of recipes is EVERYDAY FOOD - a Martha Stewart jewel that provides ideas for basics. I like the website, but I've collected over 250 recipes from my magazine subscription in the past few years. 

I love this recipe for Moroccan Chicken and I've made it a few times each summer. I love the zucchini and fresh cilantro. Each month, EVERYDAY FOOD has a cooking for one feature and the portions are ample for one meal plus leftovers. I usually double this for Ace [mon cher] and me.

INGREDIENTS Serves 1. 1 tablespoon olive oil 2 garlic cloves, slivered 2 medium tomatoes, cored and coarsely chopped (about 1 3/4 cups) 3/4 teaspoon ground ginger 1/2 cup packed chopped fresh cilantro 1 1/2 teaspoons honey 1 boneless, skinless chicken breast half (about 6 ounces) 1 small zucchini, quartered lengthwise and thinly sliced crosswise (about 1 cup) Coarse salt and ground pepper Couscous DIRECTIONS So that everything is ready at the same time, start the couscous while the chicken is simmering; then keep the couscous covered until ready to serve. In a large (10-inch) skillet, heat oil over medium-low heat. Add garlic; cook until starting to soften, about 1 minute. Stir in tomatoes, ginger, teaspoon salt, 1/4 teaspoon pepper, half the cilantro, and 2 tablespoons water. Bring to a boil; reduce to a simmer. Cook, stirring occasionally, until most of the liquid has evaporated but is still somewhat saucy, 6 to 8 minutes. Stir in honey; add chicken and zucchini. Return to a simmer; cover. Cook, turning once, until chicken is cooked through and zucchini is tender, about 10 minutes. Stir in remaining cilantro. Serve over couscous.