Monthly Archives: May 2010

really?

How it it possibly the tail end of May already?  I must be dreaming that I blog, because I swear I’ve posted on here since then… yikes. What a shame I’m such a terrible blogger too, because it’s been an amazing few months, food-wise, that I really should have been telling you all about.

The most amazing was the ten-hour jambalaya I made back in April, recipe courtesy of Donald Link’s Real Cajun cookbook (It just recently won the James Beard Award– I called it!).

Look at this gorgeousness:

I’m not kidding when I say 10 hour process! We started by roasting a whole organic chicken in the slow cooker for five hours until done; then made chicken stock from the bones and veggies for another hour; followed by another 3-4 hours of prepping, simmering, etc. the rest of the meal. My god, it was the best jambalaya I’ve ever made (and some of the best I’ve ever had, even compared to my favorite Nola spots) but, damn. Next time I make this I’m splitting the work over a few days!

So good, here’s another picture of it, plated next to my signature maque choux corn recipe.

(On a more serious note, just a few days after I made this meal, that terrible BP oil spill started in the Gulf of Mexico. I still can’t believe how little BP has done to clean up this mess– I don’t believe for a second that they’ve “done all they can” to stem the damage. Having grown up half my life in the Gulf Coast, I am enraged and saddened by the damage this spill is doing not only to the ecosystem, but to the health and livelihood of fisherfolk and residents throughout Louisiana and its neighbors. Please please please continue to pressure BP and the US government to not only clean up this mess, but to stop offshore drilling! )

As for my other half, he’s been getting into making ice cream, frozen yogurt, and sorbets, with the help of our awesome KitchenAid mixer attachment and recipes courtesy of David Lebovitz’s Perfect Scoop cookbook and his blog. My favorite creation so far was this amazingly fresh strawberry frozen yogurt, made with the BEST STRAWBERRIES EVAH, from our CSA (J.R. Organics).

Now that it’s berry season, I can’t wait to see what the Mister whips up next. There’s some blackberries in the fridge as we speak… hmmm.

Since I’ve been blabbering about our latest food adventures with cookbooks, I guess I’ll end this post by sharing with you my latest deal. On a recent trip to New York’s famous book emporium, the Strand, I got a copy of La Cucina for a really great price (ok, which I now see is close to the Amazon 1/2 off price, but whatever, it was exciting at the time!). Have you seen this cookbook, folks? It’s huge- Bible-sized!- and covers everything you wanted to know and more about regional Italian cooking. No Giada Laurentis Italian-Americanish stuff here. I’m talking the offal, the eels, the vegetables you have never heard of in the States. Moreover, the recipes by and large and totally accessible (except for the ones calling for chamois, etc. but substitute!). They’re not overdone, pretentious,  but can be replicated by the home chef.

As someone who loves Italian food but 1. Lives somewhere where Italian food is sadly (and often, badly) underrepresented, and 2. can’t do more than make spaghetti, risotto, and lasagna, this book is a revelation. Whenever I get a random new veggie in my CSA box I don’t know what to do with, this cookbook is one of my first resources, and it hasn’t done me wrong yet.

No pictures of the things I’ve made, sadly, but trust me– this book’s a keeper. Just make sure you have enough shelf space for it- I’m not kidding when I said it was huge!

Now that the school year is almost over (thank jeebus!), I may actually start posting. Hell, I  NEED to since… uh… my dissertation is all about food (or the lack thereof). I’m going to start using this space to begin working out a few ideas/thoughts on organic agriculture, the food justice movement, women and agriculture, and so on. It might mean a few less food porn pictures (I hope not, though!) but I’ll see where this goes.

How goes it with you, foodies?

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