Channeling Julia

We just installed our new web site. To find all the past blog entries visit the main page at http://www.evilauntie.net/

Many of the old entries have been condensed into a single post - but all the information is still there.

All jambalayas are blends of meats, vegetables, stock and rice. They are a close relative to paella found in Spanish culture.

The most common jambalaya is the Creole which originated in New Orleans. A meat - usually chicken and sausage - is added to the pot followed by vegetables and tomatoes and finally stock, rice and seafood. The mixture is brought to a boil then allowed to simmer. The tomatoes give Creole jambalaya its characteristic "red" color.

Cajun jambalaya came from rural and low lying parts of Louisiana. Traditionally it contains no tomatoes. It's characteristic "brown" color comes from the bits of meat that stick to the bottom of the pot. Some vegetable oil is added. Historically locally available ingredients are used in the dish: crawfish, shrimp, oysters - even alligator, duck, turtle, boar and venison. It has more of a smoky taste than the more refined Creole variety.

Both varieties use the "holy trinity" of onions, celery, and green bell pepper.

There is a third variety known as "White" jambalya. It is seen by Louisianans as a shortcut and not an authentic recipe. Here the rice is cooked separately in stock to cut down on the cooking time. It is usually not found in Louisiana cuisine but is sometimes prepared in other states.

Jambalaya is considered a much simpler dish to prepare than its cousins gumbo and etouffee.

In our upcoming episode of "Evil Auntie's Jazz & Jambalaya" we have created a "hybrid" dish of Creole and Cajun styles which uses both tomatoes, shrimp and traditional Cajun spices (our private blend of paprika, red and black peppers and other herbs). It's very simple to prepare and quite delicious. Watch for the episode coming soon!

Special thanks to Mission Market Fish & Poultry for their donation of shrimp.

As we're preparing to launch Evil Auntie's Season 3 opening episode which will feature "Cajun" Shrimp Jambalya, we thought it would be a good time to discuss Louisiana cuisines.

Cajun refers to the Arcadian peoples of French origin deported from Eastern Canada to Louisiana by British forces between 1755 and 1763 during the Seven Years War. They brought with them a rustic French provincial (peasant) style of cooking which they adapted to the locally available ingredients - rice, crawfish sugar cane and sassafrass. This cuisine relies heavily on African, Native American and Spanish influences in addition to French. Smoked meats and an accompanying starch such as rice, cornbread or some other grain are characteristic.

Creole refers to European peoples settling in Louisiana who modified classical European styles of cooking to the locally available ingredients. Their cooking was more focused on upper class tastes although lavish expensive ingredients of European cuisines such as Grand Marnier are not included. Citrus marinades, hot peppers and rice are characteristic. Their recipes are based on Spanish, Portuguese, Carribbean, native Indian and African cuisines with Italian, British, Dutch and Greek influences. This cuisine flourished in New Orleans and on the aristocratic plantations of the area. The first Creole cookbook in English was published in 1885.

Thus, Louisiana cuisine has two distinct styles that intersect whenever they use the "holy trinity" of bell pepper, onion and celery. Other seasonings include green onions, bay leaf, parsley and cayenne pepper. Rice and corn, the local starch crops, are important in both styles.

Pasta (a carbohydrate) is not essential for nutrition. Energy can be provided by proteins and fats. Vitamin and mineral content is low.

However, carbohydrates are the most common source of energy and can be converted to energy more rapidly than fats. Although many people avoid "carbs" because they think they are fattening, eaten with potion control they are a satisfying part of any diet - and frankly they make eating fun.

Our dish today is a serving of noodle kugel, a traditional Eastern European side dish. The name means "globe" or "ball" in Yiddish. It's a favorite in the Ashkenazi Jewish community. Made with noodles and eggs. Additions can include cottage cheese, milk, farmer's cheese, apples and raisins. Traditionally flavored with cinnamon. A variation made with sugar and black pepper is popular in Jerusalem.

What would pasta be without a sauce? Each region of Italy has their own special sauce that transforms bland noodles into a regional specialty.

Garlic and olive oil are common elements in many sauces. Meat is more common in Northern Italian dishes, seafood in the South.

The pasta sauces are grouped into red, green and white sauces. We think of the meat sauces as being tomato based, but many predate the introduction of tomatoes in Italian cuisine. Greens include pesto - a comparatively modern sauce based on basil and pine nuts that is traditional in Genoa, and the older green herbs with vinegar and olive oil. White sauces are usually based on besciamella (Béchamel sauce) and may include cheese (in which case it is referred to as Mornay sauce in French cooking). Pasta can be served very simply with butter - with cream and cheese sometimes added to create a Fettuccine Alfredo style sauce.

Since the Renaissance both Italian and French sauces have spread across the world, they've changed quite a bit - Italian American style, Japanese spaghetti style, Hong Kong Western style, and Indian styles all modify the traditional Italian recipes in some way to suit local tastes.