The flavors of my gumbo start with smoked andouille sausage and aromatics and ends up wrapped with a rich roux and stock. This provides a wonderful vehicle to carry any number of seasonal options from your garden or the local farmers’ market.
On more than one occasion, sharing a pizza with particularly good crust, someone at the table will remark “It’s all about the crust!” Hearty agreement follows. But sometimes, when the sauce is really good the remark will change to “It’s all about the sauce!” Same with the cheese. Same with the toppings. The fact is pizza is about all four.
My underlying paella recipe starts with Spanish chorizo, saffron and smoked paprika. This flavor profile provides a foundation to make any number of ingredients sing. Here is a template that you can use to highlight whatever is coming from the garden or the farmers’ market.
This delicious and nutritious risotto uses an enameled cast iron Dutch oven and short grain brown rice, and of course, sweet potatoes and kale.
Master the 5 classic French mother sauces, and you can make hundreds of variations. Master a mother dish, and you can use the same technique using whatever produce is fresh and seasonal!
Paella is a famed Spanish dish. It is often associated with seafood or hearty proteins such as rabbit. But, at it’s heart, it is a rice dish.
Ramen is a very versatile dish which can be used with seasonal ingredients any time of the year. Here is a template that you can use to highlight whatever is coming from the garden or the farmers’ market.
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