Thursday, January 16, 2020
Roux-ing the day
It is funny considering how long I have been cooking, but today I made my first roux.
At least I think it was. I do not think I ever made a roux before. It is noux to me!
I was getting ready to make dinner, and I had a recipe planned out of the new Eating Well magazine. But all of a sudden I found this recipe for Gumbo Zeb in this vegetarian cookbook I had, by the hippie cookbook writer Crescent Dragonwagon. And I had to make it.
These things are unplanned, you know? It looked so onerous, this roux, and this spice blend, and this vegetable saute, and the rice, and what else? It seems there was one more thing. Oh, right, the pot of greens. There is that too. It was amazingly onerous and yet all of a sudden you are into it.
And it came together. I think it is coming together anyway.
It is still simmering on the stove. On three different burners.
I will have to report!
I am not exactly vegetarian so at the end of the recipe I am going to add shrimp. And maybe some sausage.I am not sure yet.
I do like trying different things. Last night I did an Eating Well recipe with roasted broccoli over pasta. I took liberties. I added roasted cauliflower to the broccoli because I did not have quite enough broccoli. I added anchovies because Howard and I both love them.
But at the end, I loved it. It reminded me of how I used to eat. Before I was married I made a lot of these slapdash vegetarian dishes. You get a husband, all of a sudden you have to add bacon to everything. Before that you do not.
Now, as long as all goes as planned, I will know how to make gumbo with roux. As opposed to gumbo with okra, the way I always made it.
It all made me remember fondly Bill Wharton, the Sauce Boss. That is a poster of him up above! He used to come to the Lafayette Tap Room and my friends and I would go.
The Sauce Boss would make a huge pot of gumbo on stage and at the end of the night you would eat it. Meanwhile you would assist in the preparation of it. It was a tremendous gimmick and my hope is that it is going on till this day.
You would get up on stage with your friends looking on and you would stir the gumbo with great pomp and circumstance, as the band played. Then you would hop down and resume drinking your beer.
The gumbo would be served at about 2 a.m. if memory serves me. And it was good!
I wonder if mine will be as good tonight.
I can only hope!!
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