By the time you’ve finished reading the last two posts, you should be fully equipped to rush out and buy enough seafood to make your own New Orleans-style gumbo. At least, that is my hope. But first, to finish this business of roux. I was intrigued to read Paul Prudhomme’s comment that dark and even [...]
I’ve been making lots of gumbo lately. But not being from the State of Louisiana, I hesitate to post my gumbo recipe because I have some questions of my own. For instance, why is such a big deal made of browning the roux that thickens the gumbo? Is that a Creole thing, or a Cajun [...]
We are engaging the concerns of a hungry planet--slowly--right here in our kitchen garden in the District of Columbia, about a mile from the White House.
What's in your turkey? We killed and butchered more than 80 birds on the farm of Mike and Michelle Klein in Prince George's County. Thankfully, Michelle did the gutting. Unfortunately, Mike bought his turkey chicks earlier than usual and they did not stop growing. Our prize for helping was a carcass that weighed nearly 40 pounds. It barely fit in the oven. Here, Mike is subjecting a slaughtered bird to the "magic fingers," a machine with a nubby, rotating barrel that removes most of the feathers. 
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