Posts by SDesforges

 Christmas Eve at my grandmother's house, waiting for her to finish the crabmeat au gratin.  I can still smell the white wine simmering with the heavy cream.  She also added mushrooms with the wine and cream but pulled...

Shrimp etouffee over plain, long grain white rice. Good, hearty stuff on a cool night. Would have been better if I had not added to much shrimp stock thus reducing the viscosity. Next time, I will concentrate more on preparing the...

I want to make New Orleans style French bread since I can't get it where I live now (Alois J Binder is my favorite, BTW). I searched the Internet and found a recipe that many folks said is very close to the real thing. In fact, I found...

I use a 2:1 (liquid:rice) ratio any time I cook rice, either plain (with gumbo) or in dishes such as jambalaya. Since jambalaya is the cousin of paella, I would assume the ratio should be the same.

I am a home cook with no aspirations of a culinary career. I'll leave that to the professionals. They work too hard for their money. Anyhow, I am an intermediate home cook comfortable with the grill or smoker and can saute or braise cuts...

that I grilled last weekend, I made a small pot of turkey and andouille sausage gumbo. Pretty satisfying on a cool winter evening.

Been listening to a lot of Buddy Guy, BB King, and something new (new to me, amyhow)...a bluesman named King Ernest Baker. ...and, as always, plenty Stevie Ray Vaughan. I'll throw in some Sarah Vaughn and Bille Holiday from time to...

with onions, celery, rosemary, lemon, shrimp stock, and cayenne, threw in some sauteed Gulf shrimp, added a handful of grated parmesan cheese and served it over mini rigatoni (easier for the kids smaller mouths). I added a side of garlic...

I just joined this forum last night but have read it for some time. I am passionate about food and cooking but only have ambitions of becoming a better cook in my own home. From all that I have seen and read, food service professionals...