Dateline: September 30, 2020 Shrimp, Scallop, Sausage GUMBO

I had some shrimp and scallops coming from FD, and was going to do a seared thing, but found the okra in the freezer and bingo, GUMBO!

I used NYT recipe by David Tanis with a twist supplied by a review.  Made a dark roux to start.  There is something meditative about making and watching a roux come to color.  Starts out pale yellow ochre-ish and ends up a deep caramel color.  Once it hits the caramel stage, be very attentive, it can go to black in a nano-second.  

I used 1 lb of shrimp and 1/2 lb dry scallops.  Used chicken stock instead of shrimp stock as the shrimp were already peeled and deveined and frozen okra.  Added a glug of white wine as well.

On the left, mid way.  On the right, finished roux.  Probably took 20 minutes or so to get there, chop veggies during the early stage and stir occasionally, as it darkens, it needs your full attention.

Trinity plus garlic on right, and veggies softening in the roux on left.

Reducing and thickening before seafood and okra on left, on right, everybody into the pool

Dateline: May 13, 2020. In honor of Jack, an exploration of soup, Lentil Hodgepodge

So Jack, a twice removed cousin of my husband, Bill, stayed with us for 2 months last fall.  It was lovely having him and truth be told, sorry to see him move into his own apartment.  Currently he is hunkered down with his parents, sister, and soon to be brother-in-law in Rehoboth, Delaware.  He asked if I would write something about soup.  I did.  I was inspired to follow it up by making soup/stew for dinner tonight.

Ingredients

2 carrots, peeled and sliced into spoon-sized chunks

3 stalks of celery, cut into spoon-sized chunks

1 large onion, cut into spoon-sized chunks

1 leek, cleaned and cut into pieces

1 fennel bulb, cored, cut into spoon-sized chunks

4 andouille sausages, cut into rounds

1 T garlic flavored oil

1 T olive oil

1 bunch kale, stripped and chopped into spoon-sized pieces

1 bunch parsley with stems, chopped up

6 small zucchini, cut into spoon-sized chunks

10 small steamed potatoes

1 c brown lentils, rinsed

1 28 oz can diced tomatoes

600 ml dry white wine

1 qt chicken stock, preferably homemade

1/2 packet Goya Sazon

1 T nutritional yeast

Method

Aromatics into the pool

In a large dutch oven or soup pot put the oil.  When it is hot, add the first 6 ingredients and cook until the onions are softened and the sausage gives up some of its fat.  Salt and Pepper the aromatics gently.  

lentils ready for a swim

Add in the lentils and mix well

Add in the tomatoes, and mix

secret ingredient

Add the yeast in, and mix well to blend in.

bubble, bubble

Umami bombs away

Now add in the stock, mix well and bring to a slow simmer














Add in your greens and stir

Use any inexpensive light wine you have on han

Cover and simmer until lentils are almost tender, about 30-35 minutes.  Then add in your zucchini and potatoes.  Cover and simmer until ready.

All together now

And to finish things out, a lovely cucumber, onion, tomato, beet, and feta salad

Dateline: April 3, 2020 Chicken Pot no Pie

I had made some chicken stock the other day and was looking to give some of it to neighbors, when it became clear that they had all left for places outside of NYC!  So sad, with so many containers of stock too!

I took some of the lemon chicken from the other night along with the usual veggies for a stew: carrots, celery, onions, some collard greens, potatoes and the veggies from the roasted chicken.  I sweated the onions a bit, added garlic, salt, dried shallots, and lemon pepper.  Into the pot went the rest of the veggies and after they had wilted a bit, I deglazed with some white wine.  I reduced that and added chicken stock and chopped chicken. Put the lid on and let it bubble away.  I realized I didn't add any flour to the pan in order to thicken the liquid, it is a pot pie after all.  I took about 2 t of soft butter and 2 t of flour and mashed them together to create beurre manie.  I added bits of it to the pot and, voila, beautiful creamy surroundings for the veggies and meat.