etouffee

I cannot wait for new orleans in april! in the mean time ... i'll enjoy a nice hearty pot of shrimp etouffee.

shrimp etouffee

adapted from a recipe by Rob Newsom

1 large yellow onion, chopped
4 sticks celery, chopped
6 cloves of garlic, chopped
2 bell peppers, chopped (one red, one green)
2 pounds of shrimp
2 bunches of green onions
1 stick of butter
4 cups of shrimp stock* (directions on how to make this below)

for the seasoning mix:
2 tsp salt
1 tsp cayenne
1/2 tsp white pepper
1/2 tsp black pepper
1 tsp basil
1/2 tsp thyme

Mix all of the dry seasonings and set aside. Peel the shrimp, and set aside in a bowl. Put the shrimp shells in 8 cups of water and simer them down to 4 cups of stock. This should take about 30 minutes.

For the roux .. heat 1/4 cup of vegetable oil in a cast iron pot. Stir in 1/4 cup of flour and stir continuously and vigorously to make sure that everything is combined and that the roux doesn't burn. Continue to heat and stir the roux over medicum heat until it develops a nice dark brown color. This can take about 15-20 minutes.

Once the roux gets to the desired color, stir in the onions, garlic, celery and bell peppers and stir for a few minutes. Add 1 tablespoon of the dry seasoning mix and stir well. Stir in 2 cups of the shrimp stock and one stick of butter and stir until melted. Simmer to reduce the liquid. About 20 minutes.

In the mean time, use the remaining shrimp stock for the water to make the rice. When the rice is 5 minutes from ready, add the peeled shrimp and chopped green onions to the etouffee pot. Slowly add the remaining seasoning (to taste) and stir. When the shrimp is done (about 3-4 minutes), pour the etoffee over the rice and serve with crusty bread.

gobbledigook

Some mocksgiving moments ...

yellowy billy balls

elpie setting the table

pomegranate momtails

...and the bird that unites us all

Roasted Turkey.. salt herb brined and cooked with tom collicchio's herb butter

apapted from two Gourmet recipes

For Turkey and Herb Butter

14-16 pound turkey

2 sticks of butter

2 teaspoons, minced, fresh rosemary + 5 sprigs

2 teaspoons, minced, fresh tarragon + 5 sprigs

2 teaspoons, minced, fresh sage + 5 sprigs

2 teaspoons, minced, fresh thyme + 15 sprigs

2 bay leaves, torn into small pieces

1 teaspon, freshly cracked black pepper

4 cups of chicken stock

For Herb Salt .. Dry Brine

1/3 cup of kosher salt

2 teaspoons dried rosemary

2 teaspoons dried rubbed sage

2 teaspoons dried thyme

1 teaspoon cracked black peppercorns

3 small bay leaves, coarsley torn

Brine Directions

24 hours in advance of beginning to roast your bird, rinse the turkey inside and out and pat the herb salt all over the inside and outside of the bird. Place into a roasting bag and refrigerate for 18-24 hours.

Roasting Directions

When you are ready to begin roasting the turkey, remove the bird from the roasting bag and rinse inside and out. Pat dry inside and out.

Mix 1/2 cup butter and all minced herbs in small bowl; season herb butter with salt and pepper. Transfer 2 generous tablespoons to another small bowl and reserve for gravy; let stand at room temperature.

Set rack at lowest position in oven and preheat to 425°F. Rinse turkey inside and out; pat dry. Starting at neck end, slide hand between skin and breast meat to loosen skin. Rub 4 tablespoons herb butter over breast meat under skin. Place turkey on rack set in large roasting pan. Sprinkle main cavity generously with salt and pepper. Place 4 tablespoons plain butter and all fresh herb sprigs in main cavity. Tuck wing tips under. Tie legs together loosely. Rub remaining herb butter over outside of turkey. Sprinkle turkey generously with salt and pepper.
Place turkey in oven and roast 20 minutes. Reduce oven temperature to 350°F. Roast turkey 30 minutes; pour 1 cup broth over and add 1 tablespoon plain butter to roasting pan. Roast turkey 30 minutes; baste with pan juices, then pour 1 cup broth over and add 1 tablespoon butter to pan. Cover turkey loosely with foil. Roast turkey until thermometer inserted into thickest part of thigh registers 175°F, basting with pan juices and adding 1 cup broth and 1 tablespoon butter to pan every 45 minutes, about 1 hour 45 minutes longer. Transfer turkey to platter; let stand 30 minutes (internal temperature will rise 5 to 10 degrees).

Use the pan juices and homemade turkey stock to make a delicious gravy to accompany the bird.

Globble Wobble.

winter greens

The wet Seattle winter has arrived. The beautifully, vibrant mossy greens around the neighborhood inspired me to try a hearty winter greens gratin.

Winter Greens Gratin with Italian Sausage

adapted from a recipe in Edible Seattle

1/2 pound of spicy italian sausage

1 pound of kale (red or green)

1 pound of collard greens

1 pound of mustard greens

1/3 cup of heavy whipping cream

3/4 cup of freshly grated parmesan cheese

Preheat the oven to 375 degrees.

Rinse the greens and remove the bitter core from the center of each leaf. Cut the greens in 1 inch strips and set aside.

Remove the sausage from casings and cook in a cast iron pot over medium-high heat. Separate the sausage into small bits with a wooden spoon. Cook until golden brown. Remove sausage from the pan with a slotted spoon and set-aside.

Add the greens to the pot gradually. Continually adding more greens as the greens in the pot start to shrink and can allow for more room in the pot. Continue stirring the greens until all of the strips fit into the pot. Cover with lid and simmer over medium low heat for 10 minutes, until the greens are tender.

Meanwhile, butter a gratin dish. Once the greens are tender, add the sausage back in the pot and stir to combine. Pour this mixture into the gratin dish. Drizzle the heavy cream over the top of the mixture. Top with grated parmesan cheese, evenly and bake for 20 minutes until the cheese is golden brown and bubbly.