Cooking Louisiana - Newsletter - October 2003

Bonjour (hello) my fellow home chefs! 

Okay, he's loosing his mind, he's doing egg rolls now! I don't know how much more there it to loose, but, yes I'm doing egg rolls but in Cajun Style. Several folks do these already so this is nothing new, but, I thought I'd share this with you folks in case you wanted to try them yourself. I didn't think they were too hard to do. Check it out... 

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Chopping boards are in most every kitchen. I was given a chopping bowl recently and am really amazed at how well this little rascal works. Known in Italy as a Mezzaluna and in Alaska as an Ulu the curved blade knife is a design dating back hundreds of years. The bowl can be a small cutting board hollowed out up to a 15" wooden bowl. 

uluThe Ulu is operated with one hand with a rocking or chopping motion and is approved by the American Arthritis Association (it's easy to use). 

It's great for chopping herbs such as parsley, basil and thyme and is also good at chopping various dried nuts such as pecans. The bowl contains everything which is also nice. I'm chopping stewed tomatoes here.

You can see a video demonstration on how to use the knife and bowl here. The video shows only a chopping motion using the bowl... try the rocking motion also.

 

Shown here is a somewhat older version. This one has a dual blade that flips over.

I love my Ulu knife and board and I though you might like it too. This would make a great gift for that special home chef!

 

 

 

 

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Do you use scallions (green onions) and parsley? Are you growing your own? Why not? It's very simple and fresh scallions and parsley are just great to cook with. No, you don't need a garden to grow these. All you need is a couple of planter boxes and some potting soil. Scallions and parsley do very well in partial sunlight so you can place the boxes almost anywhere. You can get parley seeds and even plants in some areas. Scallions can be grown from seed also, but let me tell you a little secret. When you buy your fresh green onions at the grocery just use the tops and only cut them about 2" from the root. Put them in a coffee cup with about 1" of water in it. In a few days you'll see them begin to grow! Ah-ha... recycling green onions! All I do is pick off one stem (the largest one) from each plant. They will continue to produce new shoots and grow pretty fast.

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I'm from South Louisiana and have picked, shucked and eaten many an oyster. Down here the "R" month concept does not fully work. The concept (I've heard) was developed up north in the colder regions of the U.S. People have mistakenly adapted it down here. The best months are normally Nov., Dec., and January. In February they start to become milky and loose their firmness. If Iím going to eat raw oysters Iím very selective about where the oysters are picked. For me itís Empire and Grand Isle Louisiana; these areas have good water flow and salt content is high. Iíll also wait until the daily high temperature is at least 45 degrees for several days. Eating raw oysters can be very dangerous. Read more on Seafood.

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Update on no-till Purple Hull Peas? Check it out...  

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Louisiana Cookin' is a fun-filled magazine with stories and recipes from the people who make Louisianaís cuisine so famous. Each of the 6 issues during the year includes articles on food-related topics from the home cook to famous restaurants; Cajun, Creole and all in between Ö all with simple recipes. Also, articles on traveling throughout Louisiana and beyond brings our readers ideas on the best places to stay, dine and festivals to attend, with recipes included. Along with the tasty articles and recipes appearing in each issue, regular features included in this unique magazine are a calendar of food-related events, Gumbo Crossword Puzzle, quick and easy and low fat recipes.

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