This is one of those recipes from the old-country, dating back – literally – over a thousand years. But that doesn’t make it a relic, some phonograph gathering dust in the attic, that’s brought down once a year so that grandchildren can marvel at the sound-machines of yesteryear. This recipe is nothing more than last year’s iPod, ready to figure into the regular rotation of modern life.
This recipe has all the attributes of a modern meal. Continue reading
In many ways, a recipe is like a fingerprint. While the basic curves and contours are always the same, each has an identity of its own. From the portions and ingredients down to the size of the dice and the speed of the whisk, there is always some level of inherent uniqueness to any one recipe. This individuality may not always be apparent at first-glance – a finger-tip is, after all, a finger-tip – but look close enough and you will find it.
Jambalaya, a New Orleans classic, is particularly well-suited to this individuality. The basic structure of jambalaya centers around the “trinity” — celery, onion, and peppers. Rice is almost essential, Continue reading
Sometimes the simplest dinners are the ones that shine and surprise.
This dinner was not inspired or born of a late-night epiphany. Instead, its origins were pedestrian and utilitarian. It was a question of practicality over originality. There was no high math.
It was Saturday morning and I was taking inventory in the refrigerator. I was checking expiration dates, volume levels, and the state of the fruit and vegetable drawers. Milk was running low and the sour cream was running bad. There was plenty of fruit, but not enough vegetables. The cheese still looked strong, but the herbs were getting soft. Continue reading