Gumbo
Warm, sumptuous, and delightfully fatty, gumbo is one of the best things you can do with sausage. It’s important to cook the roux for as long as you dare; what it loses in thickening power it gains in intense, roasty flavor that sets the base for the rest of the dish. Young okra (no more [...]
Posted at 10:36 pm on February 15, 2009 | leave a comment | Filed Under: Recipes, Sausage, Soups/Stews | read on
Herb- and Gorgonzola-stuffed Chicken Breast
This was an impromptu dish I hope to elaborate on later. The browned crust and creamy interior are beautiful, and cutting through the center of the breast means that even thick pieces will cook relatively quicker. Though it worked fine without, pounding it out flat will cook it quicker, cook it more evenly, and distribute [...]
