When Dad makes gumbo it's pretty entertaining to watch him make the roux. I know it looks like he's dancing but he's actually wearing wireless earphones for the t.v. and listening to a show about a dog who guided police and later fire trucks to a remotely located house that was on fire in the middle of the night. Still, he moves all around and I can't get a clear photo of him!
Do you know what he did yesterday?
Do you know what yesterday was?
It was our Love-iversary.
I told Dad I had feelings for him. Yes, I told him first. And when I told him, he was leaning over to take a drink and the straw went right under his glasses and stuck him in the eye! Haha! So yesterday morning, I see this post in the cooking group we belong to:
"18 years ago today my sous chef told me she was in love with me. She told me again this morning. Love you Sandra."
Sweet as can be, right?
The Holy Trinity. In Cajun cooking that's what celery, onion and bell pepper are called.
The okra wasn't the most beautiful. They'll be fine.
Okra's so pretty, I think. Looks like a flower.
When Dad cooks, the whole kitchen blows up. I wanted to make some Cornbread Madeleines from my Cowgirl Chef cookbook. And I did but was relegated to the bar!
Crispy on the outside. Moist and tender on the inside. Another perfect recipe by the Cowgirl Chef. I almost forgot about the madeleine pan. Almost. I have to get one! Can you imagine little shells of cornbread?! I read that the blue steel madeleine pans from France are the best but you have to get them in France, they don't make them here. I wonder if I send Ellise Pearce money when she finishes her book tour...will she get me one? I'm pretty much decided I'm going to ask her. Haha! I have no boundaries! Hey, before I forget, make sure you get a digital scale. It will make a huge difference if you measure ingredients in grams on any recipe that might have those measurements included. Like the Cowgirl Chef's recipes. I actually measured out the cornmeal by cup because I had so little space on the bar. But then I stopped and got out the scale. I was way over! It would've made my corn bread so dry! GET A SCALE! For sure! (P.S. And if you were wondering, she gives permission to use a muffin pan instead of a madeleine pan in her cookbook. And it worked just fine.)
Those green onions on top? Guess where they're from? The garden. They're the tops off some red onions Dad's growing. They taste just like regular green onions.
Dad said he got his recipe from a column on Serious Eats. But I know Dad pretty well. He never follows a recipe exactly. Never. It took some cajoling, but I got him to sit down with me and edit the Serious Eats recipe til it more closely resembled what he actually did. And as I suspected, he made quite a few changes.
All I can say is that Dad and John Besh are my two favorite gumbo experts as of today! The flavor in this gumbo is unbelievable! And Allison? She's my new bff! I think I'll just start cooking whatever she's cooked the day before!
P.S. This recipe fed Dad, me, Erin, and Tim & Patrick each ate two bowls of it after playing golf. I love it when there are people here to feed!
P.P.S. What can I say? Some girls get flowers. I get gumbo!