Gumbo made with roux (done in the oven), shrimps, andouille sausage, chicken thighs, green peppers, tomatoes, onions, celery, okras, garlic, thyme, cayenne and chicken broth. Served over rice
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tell me more about this roux done in the oven? how and why?
looks delish!
It’s much easier than stirring it for a long time - you brown some flour in a dutch oven by cooking it for 5-6 minutes (no oil, just flour). Off heat you add oil and stir it until smooth and then put it with a lid in the oven for 45-50 minutes to get the roux
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If you have a microwave you can also do a decent roux with that. I believe @honkman’s oven technique is a little less hands-on/simpler but if you’re the type to wander off and forget things (like me) or you have a very small batch to make it’s worth trying the microwave method. Either are probably less work than the traditional watch and stir method:
Cooks Country also has a version with slightly different directions under a paywall:
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A variation on Cambodian Amok, a White Pepper Coconut-Curry Chicken based on a recipe from Milk Street - You fry a spice paste made from cracked white peppercorns, lemongrass, lime zest, garlic, ginger, turmeric and canola oil and afterwards braise a mixture of chicken thighs, eggplant and sweet potatoes in coconut milk with fish sauce and some sugar. Served over rice
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Tuscan Shrimp and Beans from a CI recipe - first you make a shrimp broth with the roasted shrimp shells and use it to cook cannellini beans, tomatoes, onions, garlic, anchovies, red pepper flakes and at the very end briefly the shrimps (which get brined in a salt/sugar solution). Finished with some basil, lemon juice and zest and olive oil
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Pressure-Cooker Chili with ground beef, kidney beans, green peppers, tomatoes, onions, jalapeno, garlic, tomato paste, chili powder, oregano, cumin, cilantro and lime juice. Served over rice and with avocado and sour cream
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in the hundred of grilled cheeses ive made, i dont think ive actually ever grilled one…
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Riesling-Chicken with Mushrooms - chicken legs are braised with carrots, onions, flour, bay leaves and garlic in Riesling in the oven. For the last 10 minutes you add sautéed mushrooms (yellowfoot, hedgehog and oyster) and parsley. Served over fettuccine mixed with toasted breadcrumbs
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very nice melt – golden-brown-and delicious! did you use butter or mayonnaise as your fat?
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I used Mayonnaise as my fat. The butter is for the insides of the Grilled/Toasted Cheese.
With Dave’s Killer Bread heated between Low and Medium Low Heat.
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“Grilled cheese” is one of the many American idioms where people say “grill” when they mean “griddle.”
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Roasted Autumn Vegetables with Walnut-Miso Sauce - not the most photogenic dish but a great umami bomb. From a Diane Henry recipe - Carrots, celery root, butternut squash, belgian endive and red onion get roasted in the oven and finished with a sauce made by mixing and slightly warming up evoo, red miso, walnuts, red pepper flakes and garlic
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Mushroom and Kimchi Mapo Tofu from Ottolenghi’s Comfort - nice vegan variation on mapo tofu with diced mushrooms (button and shiitake), kimchi, tofu, scallions, garlic, ginger, shaoxing wine, doubanjiang, light and dark soy sauce, sichuan peppercorn, vegetable broth, corn starch and toasted sesame oil. Served over rice
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Cod with Pesto Polenta and Vegetables - Simple but tasty dish. Polenta made with milk and vegetable broth and finished with some basil pesto. Yellow and orange peppers, onions and cherry tomatoes sautéed in some olive oil and cod filet pan-fried.
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Cuban inspired pork tacos from Lorena Garcia’s New Taco Classics - cubed pork tenderloin get marinated in a mix of garlic, oregano, thyme, olive oil, orange juice and zest as well as lemon juice and zest. After half a day the meat gets pan seared before quickly roasted and finally put under the broiler to brown. Served with lightly caramelized white onions (made with lime juice and white wine vinegar) and cilantro on corn tortillas
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Kimchi-Braised Short Ribs from Korean American by Eric Kim - really nice version of kimchi jjim with bone-in short ribs braised for a few hours in the oven with cabbage kimchi, onions, garlic, gochugaru, soy sauce, sugar, toasted sesame oil and water. Once the meat is shredded you serve it over pappardelle with parsley and parmesan
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