Gumbo is one of my favorite meals. This recipe is a traditional okra gumbo. It is easy to make but some sous chef prep is required to make the stock, compose the seasoning mixture, and chop/slice the ingredients.
I suppose this is more of a Creole than a Cajun dish - I took the liberty to designate it as such in the titling. The spices ultimately assign that classification, but one could further paint a Creole character by adding some ripened local tomatoes.
This is a great, simple recipe for a summertime cooler...
There are two general categories of "healthy" foods - organic and local. I am a big proponent of local. It supports the farmer down the street, puts money back into the local economy, and - do I need to add this - FRESH! These Yams are from Louisiana, but were sitting in a box in a Pennsylvania grocery store. Even though they were delicious, I try to buy local products whenever practical. If that is not possible, at least take note of where your food comes from. Read the labels and see where those strawberries were grown and where the apples were picked. The first step to buying local is to just be aware of the geography represented on your plate. Read more for the recipe....
My biggest challenge with apple pie is finding that sweet spot between juiciness and enough firmness so that the integrity of a slice doesn't become a puddle of (delicious) filling on the plate. Even so, I'd still rather err on the side of juicy than firm. I'm still searching for a solution. In the meantime - my anti-Entemann's apple pie is certainly not a flat-top with a rubbery filling. All from scratch, I use locally-grown apples from nearby Solebury Orchard. While conventional wisdom suggests using tart apples such as Granny Smiths, I find sweeter apples such as JonaGolds yield a wonderful and distinctive flavor. This dessert defines the local fall here.
The recipe...
I discovered a great recipe for apple cake, but no sooner was I starting to feel comfortable with it than I found myself having to make two of them at once - for different occasions on the same day. Even though this was a bit outside my comfort zone, it worked beautifully! Assembly is easy, but the real work is in the measuring and slicing. Once everything was lined up, the work was really done...
The expression If you can't stand the heat, stay out of the kitchen is true on many levels. Kitchens naturally tend toward chaos, and imposing structure and discipline is the main ingredient in every recipe.
Here's what works for me...
My biggest challenge with apple pie is finding that sweet spot between juiciness and enough firmness so that the integrity of a slice doesn't become a puddle of (delicious) filling on the plate. Even so, I'd still rather err on the side of juicy than firm. I'm still searching for a solution. In the meantime - my anti-Entemann's apple pie is certainly not a flat-top with a rubbery filling. All from scratch, I use locally-grown apples from nearby Solebury Orchard. While conventional wisdom suggests using tart apples such as Granny Smiths, I find sweeter apples such as JonaGolds yield a wonderful and distinctive flavor. This dessert defines the local fall here.
I discovered a great recipe for apple cake, but no sooner was I starting to feel comfortable with it than I found myself having to make two of them at once - for different occasions on the same day. Even though this was a bit outside my comfort zone, it worked beautifully! Assembly is easy, but the real work is in the measuring and slicing. Once everything was lined up, the work was really done... 
