Arts
Joe Dizney learned how to make gumbo from watching his grandmother cook batches of it in her 1950s Louisiana kitchen. Now he makes it out of his own kitchen on special occasions (or whenever he has a poultry carcass lying around) using the same, well-worn cast iron skillet his grandmother used. In this episode, Joe shows Jennifer how to make a proper Cajun roux and how to temper it before adding it to the simmering stock (to minimize its “Cajun napalm” quality), which Joe seasons with his own blend of “leaves and seeds.” Jennifer also learns a thing or two about sassafrass leaves, okra, and the trinity of black, white, and red pepper.Brought to you by Home Cooking New York, New York City's cooking school for home cooks, since 2002.RECIPE: Joe's Andouille and Okra GumboSUBMIT A QUESTION FOR A FUTURE "SIDEBAR" EPISODE @ jennifer@homecookingny.com.COOKBOOK: Take a peek at Jennifer's cookbook, Six Basic Cooking Techniques: Culinary Essentials for the Home Cook, based on the best-selling class at the cooking school. Use code "KitchenRadio25" to receive 25% off!If you enjoyed this episode, please give us a short review so we know you're out there!Thank you for listening, and do come again!