Étouffée

Étouffée simply translates to "smothered" (FYI)

This is my first go at this recipe. I've made gumbo and jambalaya before, but never etoufee. (It should be noted that I'm not going to go through the trouble of using the little accent marks abover the two e's in the word "Étouffée" for the remainder of this blog post. Capitalized or not.)

Ideally, the idea behind etouffee is that it would be made after a big crawfish boil with the uneaten, leftover crawfish tails. I wish this were the case with me. Can you imagine the richness and flavor of a stock benefited from crawfish shells and uneaten heads? Talk about nirvana.

Instead, you ask? Me? Well, I went to Walmart and bought a package of tails that is sourced out of China. I'm sure I'm doing the world and Earth no favors by this fact of the matter. I really have no excuse as to why I didn't seek out crawfish tails from Louisiana either. But that is neither here nor there and what's done is done. SO!

the end! Maybe I'll add some shrimp for heft next time.

Let's get to it, shall we?

Ingredients:
4Tbl unsalted butter
1/4C flour

1 onion
1 green bell pepper
3 stalks celery
3 cloves garlic
4 green onion bottoms

1 14.5oz chopped tomatoes with juice
29oz stock (seafood or chicken)

1 1/2teas Old Bay seasoning
1teas garlic powder
1/2teas cayenne pepper
2 bay leaves
smidgen of fresh thyme (not necessary)

12oz (3/4lb) package of crawfish tail meat

S&P

suggested additions: Louisiana hot sauce & Worcestershire sauce (1 teas each)
Serve over rice with chopped green onion tops as a garnish

Directions:
Add the butter and flour together over low heat with a heavy bottom pot.
Wait until the roux resembles a peanut butter color

Add the trinity
Cook for 10min.
Season with S&P (about 1/2teas each)

Add the garlic, green onion bottoms, tomatoes, thyme (optional) and bay leaves.
Stir
Add the stock

Cook for 30-45min. covered.
**I cook for 30min. covered and the last 10-15min. uncovered. This is because I like a thicker consistency with etouffe. If you like a thinner consistency, then cook covered the entire time.**

Throw in the package of tails. Boil then kill heat and serve. Top with scallion tops and more cayenne if you want.

 

Here are my notes if you wish to take a gander.

 

Ingreeds minus the garlic. (I forgot it. Sorry garlic.)

 

roux. Stage? Peanut Butter. Mine looks like it broke and separated. I don't know for sure if that's what happened. I also don't know if that's a good or bad thing... but I still went on with the dish regardless.

 

adding the "Holy Trinity" cools the roux and stops the darkening of it.

 

See that sticken stuff at the bottom? That's called "fond." I learned this from Chef John via Food Wishes. Check out his blog.

 

 

bring the heat baby

 

I feel like a Cajun Queen

Giada SPLITS from hubby



Big Whoop! Call me later if you have juicier news or something more interesting to talk about... say... FOOD!

If you know me, then you know I have an avid love affair with YouTube. It's part of my everyday lifestyle. Lately, I've been watching videos that feature a former cooking show from the Food Network. The show? Everyday Italian. The host? Giada de Laurentiis.

Which brings me to: Conghilie With Clams and Mussels

 

Clicky Clicky to watch for yourself

Ingredients:
3/4lb medium Shells
3 cloves of garlic (thinly sliced)
2 heads of broccoli
1/2C of white wine
3Tbls EVOO
salt and papper
hefty pinch of red pepper flakes
some flour
some white wine

Directions:
Set a large pot to boil. Clean the clams and mussels by filling a large bowl with cold water. Toss in a couple of handfuls of flour and let set. This will ensure no sand in food. (as Gabrielle Hamilton says: nothing is worse in food than sand. or okay, maybe hair) Thinly slice the garlic cloves, set aside. Chop the broccoli into bite-sized florets, set aside. Salt the boiling water. Add the pasta. Set a cold pan over medium heat and add the garlic immediately. Wait for it to brown. Tilt the pan to encourage this process. Add red pepper flakes by the pinch. Add the clams and wine and cover. Remove when they've all opened. (peaking is allowed) Add the mussels. (same thing about the peaking) Two minutes prior to the pasta being done, add in the broccoli florets. Drain. Add to the pan full of wine and shellfish, metalicky goodness. Toss. Salt and Pepper. Serve. Best when eaten at room temperature & outside. It's perfectly fine eaten cold, straight from the fridge as well.

 

How inviting!

 

tilting. This is also a great trick when making fried rice. to do this trick, add chopped ginger alongside the garlic (I'd say equal amounts) and allow to crisp. Crispy ginger and garlic atop a mound of fried rice truly takes it over the edge of deliciousness.

 

back to the pasta.

 

 

I love the sound of clanking shells. I added both at the same time. This was a rookie mistake since clams take longer to open than mussels by about 2-3min.

 

a chef might say don't peak. and a chef may be right. Lucky for you, I'm a forgiving cook. Peak away! I won't tell.

 

a boiling pot of pasta. so reassuring. so homey.



here's where it gets healthy



Serve

My Great Grandma McVey's Chocolate Cherry Cake

In light of spring cleaning, I've decided to post a recipe I found while rummaging around the house. I'm a rummager. Are you? Anywho! This recipe is one that is totally not my speed... but I'm an open minded person and don't want to exclude anyone with a sweet tooth.

So here goes!!

My Great Grandma McVey's Chocolate Cherry Cake

Cake:
1 box chocolate cake mix
1 can cherry pie filling
2 eggs
1teas vanilla
1/2teas almond extract

Icing:
5Tbl margarine
1C sugar
1/3C milk
6oz. chocolate chips

For cake: Beat eggs, add pie filling, vanilla, and almond extract. Add to cake mix, and mix well. Bake in greased and floured 9x13 cake pan. Bake @ 350 for 40min.

For icing: Bring margarine, milk, and sugar to a boil. Stir in chocolate chips. When chips are melted, pour over warm cake.

Now! The tricky part. I don't know the exact quantity of the cherry pie filling. I also don't bake hardly enough to give a rough estimate (sorry!) And I don't enjoy baking enough to go out and recipe test this one. (sorry! again!)

A shot in the dark guess would be a 16oz (ish) can? I can't ask her this question (looking for an answer) either because she's dead. You see, this is why cooking with your grandmas (or pas) and elders is so important. These little pieces of information are so critical and crucial!! I typed verbatim what my Grandma Ailene wrote to me on an index card. I love nostalgia.