by Joan Nathan was just the enticement I needed to order myself a copy. A great read and a great cookbook!
too pretty to eat
finally open!
in a matter of minutes, three disappeared
93. Lucques Olives. Originally from Lucca, Italy and now found mainly in the Languedoc-Roussillon, this bright green olive has a small crescent shaped stone, crunchy flesh and an incredibly soft, nutty flavour. They're picked early for curing and eating or later, after they've turned black, for olive oil. They are unlike any olive I've ever tasted, not too strong nor too salty.
94. Jambalaya. I've written about jambalaya before. When I started researching the origins of this versatile dish, it became clear that they are muddled, at best. Some say it is a Creole dish while others claim it is a Cajun dish. Some claim that it is a combination of both. I read that some believe the term Jambalaya is Louisiana French, from the Provençal "jambalaia". Others think that it derives from the Spanish jamon or the French jambon, meaning "ham," the French article "à la" and finally, "ya", of West African origin meaning rice OR it could possibly be the combining of the Creole words "Jhamba" (gift) and "laya" (rice). It can be made with various combinations of pork, chicken, duck, oysters, shrimp, sausage, crawfish, tomatoes, celery, green pepper and onions cooked with rice. Here's a recipe for Cajun style Chicken and Andouille Jambalaya from Louisiana Real and Rustic by Emeril Lagasse.
Chicken and Andouille Jambalaya
1/2 cup vegetable oil
3 cups chopped onions
1 cup chopped bell peppers
3 teaspoons salt
1 1/4 teaspoons cayenne
1 pound andouille, chorizo, or other smoked sausage, cut crosswise into 1/4-inch slices
1 1/2 pounds boneless white and dark chicken meat, cut into 1-inch cubes
3 bay leaves
3 cups medium-grain white rice
6 cups water
1 cup chopped green onions
Heat the oil in a large cast-iron Dutch oven over medium heat. Add the onions, bell peppers, 2 teaspoons of the salt, and 1 teaspoon of the cayenne. Stirring often, brown the vegetables for about 20 minutes, or until they are caramelized and dark brown in color. Scrape the bottom and sides of the pot to loosen any browned particles. Add the sausage and cook, stirring often for 10 to 15 minutes, scraping the bottom and sides of the pot to loosen any browned particles.
Season the chicken with the remaining 1 teaspoon salt and remaining 1/4 teaspoon cayenne. Add the chicken and the bay leaves to the pot. Brown the chicken for 8 to 10 minutes, scraping the bottom of the pot to loosen any browned particles.
Add the rice and stir for 2 to 3 minutes to coat evenly. Add the water, stir to combine, and cover. Cook over medium heat for 30 to 35 minutes, without stirring, or until the rice is tender and the liquid has been absorbed. Remove the pot from the heat and let stand, covered, for 2 to 3 minutes. Remove the bay leaves.
Stir in the green onions and serve.
Yield: 10 to 12 servings
(a side note on this recipe; I found using 5 cups water is enough and I lower the heat when I add the rice so it doesn't burn on the bottom)
95. Gianduja Chocolate. (also spelled Gianduia) There's a whole story about the origins of this cocoa and hazelnut confection from Torino, Italy. You can read it here. This is addictive, luscious chocolate! Once I made some Gianduja brownies for a party I catered and guests were literally taking platters of brownies out of my hands, not just a brownie or two, but the entire platter. This is the recipe I used.
Gianduja Brownies
Source: Gourmet - February 1998
1 1/4 cups hazelnuts (about 6 1/4 ounces)
4 ounces fine-quality bittersweet chocolate
(not unsweetened)
3 ounces fine-quality milk chocolate
1 stick (1/2 cup) unsalted butter
1/4 cup Nutella*
1/2 cup all-purpose flour
1/2 teaspoon baking powder
1/2 cup granulated sugar
2 large eggs
*available at specialty foods shops and many supermarkets
Preheat oven to 350°F and butter and flour a 9-inch square baking pan, knocking out excess flour.
Toast and skin hazelnuts (procedure this page). In a food processor pulse hazelnuts until coarsely ground (bits should be about 1/8 inch).
Chop chocolates into small pieces and in a double boiler or a metal bowl set over a saucepan of barely simmering water melt chocolates with butter and Nutella, stirring occasionally until smooth. Remove top of double boiler or bowl from heat.
While chocolates are melting, into a bowl sift together flour, baking powder, and a pinch salt. Whisk sugar into chocolate mixture until combined well. Add eggs, whisking until mixture is glossy and smooth. Stir in flour mixture and hazelnuts until just combined.
Pour batter into baking pan and bake in middle of oven 35 to 40 minutes, or until a tester comes out with moist crumbs adhering to it. Cool brownies completely in pan on a rack and cut into 16 squares. Brownies keep, layered between sheets of wax paper in an airtight container at cool room temperature, 5 days.
Makes 16 brownies.
