Roger's View of the World, Love and Seafood Gumbo!
Seize the Day! Put no trust in the morrow! — Horace
We had a little family ‘event’ yesterday… and of course, this meant a wonderful ‘Paella’! Everyone seemed to have a great time…
Karen took the time to put together a little movie of our cooking episode!
Dad cooking Paella — the Film!
In case you haven’t seen it… here’s our recipe for Paella!
Bon Apetitite!
Roger Freberg
Some of my favorite recipes are intertwined with personal memories of great times, events or emotional occasions!
Looking back, Laura always prepared this very unusual cinnamon roll for times she wanted to surprise me with something truly delicious. I was always suspicious…. but sometimes… it was just another way to show affection.
I remembered it containing a collection of unusual ingredients for a roll: mashed potatoes, cardamon … along with more familiar… walnuts, bluberries, white raisins… it was and is timeless and mouth watering!
For Christmas breakfast and New Years… with a little coaxing… here is her recipe!
Drizzling with a little Amarula frosting… and it is perfect!
Roger Freberg
I remember the time when one could go to a local store and buy ‘Mirepoix’ already prepared. However, somewhere in time, many folks forgot the joys of cooking and the pleasure of making something extraordinary! As everyone knows, making something really special takes some time.
Although my ‘Mirepoix’ might seem like a recipe for ‘Mantignon’ (meaning that I add some pork fat and cooked down)… it’s the results that count! As a good ol pirate might say: here’s a few ‘guidelines:’
1) Mirepoix imparts a wonderful flavor to certain dishes… but it is an ‘extender’ as well… a kind of renaissance man’s ‘hamburger helper’.
2) The general proportions of Mirepoix are : 2 parts Onion, 1 part Celery and 1 part Carrots.
3) I like to dice my veggies incredibly small. This allows them to cook faster, give off more flavor and be less intrusive in the final product. I also add finely crushed garlic about 1/2 part (many folks protest garlic, but cooked in this manner they hardly know it’s there… except that everything tastes really good!).
4) In a sauce, Mirepoix needs to be precooked ( until the onions are clear). I may help it along by microwaving the mixture before I saute it!
5) MY PREFERENCE: Normally, I sneak a little bacon in many of my recipes ( just as one might use a chicken stock in a soup) and this leaves me with a pan of hot bacon fat. Into the hot fat, I introduce my Mirepoix which glistens as it cooks beautifully and quickly!
Hope this helps!
Roger Freberg
Holidays are made great by good company… and great food!
Karen made some Russian Tea cakes with Amarula… all the more fantastic! She also found a Corn bread recipe from the ‘Epicurean’ made with corn flour cooked in antique cornbread pans that was fantastic!
On the left is my daughter Karen with what looks like little corn! In fact, what is surprising is that it is actually cornbread! The taste is not what we experienced in ‘cornbread’ know to be authentic southern style… it is a bit Yankee.
As we mentioned before, this recipe came from the Chef of the Delmonico’s circa 1890 from New York City in his wonderful 1100 page cookbook the ‘Epicurean.’
For dessert, Laura found a fabulous recipe for a chocolate truffle cake that incorporated raspberries, various beverages ( Grand Mariner, Frambusie, Creme de Cassis)… a spectacular steal from a Neiman Marcus recipe!
Last but not least, thanks to Chef Charles Ranhofer for transcending time to deliver a wonderful horseradish sauce to accent our prime rib of beef!
A wonderful Christmas memory!
Roger Freberg
Karla drew this interesting picture of her family…. everyone preparing for Christmas Day in their own way!
Enjoy your Holidays!
Roger Freberg