It exceeded my expectations!That looks very delicious! Andouille is not mandatory, and chorizo or kielbasa work well in gumbo. How was it? Did the taste meet your expectations?
Yes, from the supermarket, and these ova are a bit more expensive. The box says, "Happy Egg 'Heritage Breed'." In the box the eggs are large and have brown and blue shells mixed, and both have amber red yolks. They seem to have a nice fresh flavor and the yolks are creamy and rich. They come from a farm in Arkansas, I believe. For baking I will use ordinary eggs, but when egg is the primary ingredient I'm happiest using Happy Eggs.Is that a chicken egg?
Gumbo is one of those dishes that, in spite of the fact that it has tradition and local heritage, gives the chef near total latitude. Other than starting with a dark roux and aromatics, all else is optional, and so each chef's gumbo will differ from others, and will reflect his/her talent and personality, and will also vary with whatever ingredients happen to be on hand.It exceeded my expectations!
Not a fussy meal to prepare and cook (fairly low maintenance while reducing the stock). Not sure how the taste aught to compare to the real deal. I used Cajun seasoning and added extra smoked paprika (one of my favourite spices). I also added some Cayenne pepper for some additional zip.
Really flavourful! Great recommendation
glad for du nød det!Fesenjoon and Shirazi salad.
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Fesenjoon is made by grinding walnuts to a paste and simmering it in water for a couple of hours to a porridge-like consistency then adding pomegranate molasses and using it to stew chicken. It's served over rice and sprinkled with pomegranate seeds.
Shoutout to @rickbern for turning me onto this, it was a sunday afternoon well spent!
Works of art. Thanks for sharing.Winter salad, stewed pear aged blue cheese ,confit with Asian sour apple ,walnuts and baked mustard sour grape vinaigrette.
salmon filet with a dried olive crust, courgette preserve, roasted pumpkin and cêpes risotto
Assortiment of sweets caramel and orange bonbon ,tiramisu ,blueberry brownie, panacotta of fermented fig and port, pistachio macaron with baked chestnut filling.