Gumbo
This soup is one you want to start making in the morning so that it has plenty of time to simmer before dinner time.
Roux: in a oven proof shallow dish (I use a bread pan) whisk 1C. oil and 1C. flour. Cook at 375 for a couple hours whisking 2-3x during. Cook until roux until it is between chocolate and deep brown in color.
I took a picture of the roux once it is done so you can see the color
Roux: in a oven proof shallow dish (I use a bread pan) whisk 1C. oil and 1C. flour. Cook at 375 for a couple hours whisking 2-3x during. Cook until roux until it is between chocolate and deep brown in color.
I took a picture of the roux once it is done so you can see the color
While cooking Roux, Dice:
1 lb. sausage (they have real spicy andouille at Marbergers or you can go with a milder kind just make sure it is the kind of sausage that is stuffed in a casing)
1 – 1 ½ Onion
1 C. celery (you can keep this chopped & in a ziplock bag in your freezer so it is always on hand!)
2 cloves garlic
2 green peppers (I also keep this chopped up in the freezer)
3 bay leaves
1 TBSP basil
2 tsp ground thyme
½ - 1 tsp cayenne pepper
Put into a large soup pot and cook until the vegetables are limp
Dice one tomato (or a 14oz can) and add to vegetables and cook until tomato is limp
Put in 4 C. of water
1-2 C diced chicken
8 Beef Bouillon cubes
1-2 C frozen or fresh shrimp (optional)
Once the roux has cooled, slowly add roux to 2 C water and then add to gumbo.
Let simmer for 2 hours – all day is better!
To serve, place a small amount of white rice in a bowl and spoon the Gumbo over. Feeds about 8-10
Muffuletta Sandwich (click here for the link to recipe)
* you can buy the marinated cauliflower, carrots, and celery all in one jar it is called Itallian Giardiniera
*FYI - Jason's deli makes a great Muffuletta sandwich if you are now a fan!
* you can buy the marinated cauliflower, carrots, and celery all in one jar it is called Itallian Giardiniera
*FYI - Jason's deli makes a great Muffuletta sandwich if you are now a fan!
From Scratch Caesar Salad Dressing Recipe (click here)
*there is also a link on this page for homemade croutons
*I double the chocolate ganache layer
*FYI - each row of oreos in a package equals about 1cup once it is crushed.
*Also for the custard filling I actually like a different recipe a little better, as follows
Custard Filling
Combine 2 Tbsp. cornstarch, 1/2 C. sugar, 1/4 tsp. salt, 2 large eggs, 1 C. milk, and 1 Tbsp. butter in a heavy saucepan over medium heat, whisking constantly. Bring to a boil. Reduce heat to low and cook 30 sec. or until thick. Remove from heat. Add 2 tsp. of vanilla extract. In a separate bowl beat 2 oz. of softened cream cheese until light (about 30 sec.). Add 1/4 C. of the hot custard to cream cheese, and beat just until blended. Stir in remaining custard.
This custard seems to take a little over 5 hrs. to cool and set so to be on the safe side I just make the pie a day in advance.
*Also for the custard filling I actually like a different recipe a little better, as follows
Custard Filling
Combine 2 Tbsp. cornstarch, 1/2 C. sugar, 1/4 tsp. salt, 2 large eggs, 1 C. milk, and 1 Tbsp. butter in a heavy saucepan over medium heat, whisking constantly. Bring to a boil. Reduce heat to low and cook 30 sec. or until thick. Remove from heat. Add 2 tsp. of vanilla extract. In a separate bowl beat 2 oz. of softened cream cheese until light (about 30 sec.). Add 1/4 C. of the hot custard to cream cheese, and beat just until blended. Stir in remaining custard.
This custard seems to take a little over 5 hrs. to cool and set so to be on the safe side I just make the pie a day in advance.
