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Louisiana Gumbo, Seasoned with Good Friends and Travel.

I thought about that pot of gumbo, which is so much like my own life. The base is traditional Louisiana spice, but enhanced by international friendships and travel. In England the chorizo took the Andouille sausage’s place. Now in Scotland my substitution was black pudding.

Louisiana Gumbo, Seasoned with Good Friends and Travel. Louisiana Gumbo, Seasoned with Good Friends and Travel.

Dining Trends: A Bread Course in Charlevoix

It appears that dishes with bread as the primary ingredient are gaining a following – and respect. The latest issue even has a recipe for bread salad. As a baker, this is a trend I like.

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It’s been decades, but I still remember the distinct flavor created from the simmering chicken as it melded with the tomatoes and spices. (Story and photo by Denise J. Dubé.)

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Voted the most innovative chef of Flanders in 2010, the Belgian culinary magazine SMAAK called him a star in 2008; and while even younger, in 2007, Vincent Florizoone received the Trophée Champagne Jacquart, a very prestigious prize for a top chef under 35 years old without a Michelin star. (Story by Maria Lisella. Courtesy photo.)

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From the potatoes to the brussell sprouts, and from the goat cheese to the locally milled cornmeal, everything on the next day’s menu was sourced locally. (Story and photos by Richard Frisbie.)

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Plopping a few of the small rectangles on top of my cocoa, I watched as they started melding with the chocolate. The first sip immediately filled my mouth with rich, cinnamon-spicy, chocolate goodness. Wow!

WISCONSIN: Jazzed Up Marshmallows Provide a Perfect Holiday Topping WISCONSIN: Jazzed Up Marshmallows Provide a Perfect Holiday Topping
Louisiana Gumbo, Seasoned with Good Friends and Travel.

Louisiana Gumbo, Seasoned with Good Friends and Travel.

31 March 2013

I thought about that pot of gumbo, which is so much like my own life. The base is traditional Louisiana spice, but enhanced by international friendships and travel. In England the chorizo took the Andouille sausage’s place. Now in Scotland my substitution was black pudding.

Read the full story

Dining Trends: A Bread Course in Charlevoix

Dining Trends: A Bread Course in Charlevoix

25 February 2013

It appears that dishes with bread as the primary ingredient are gaining a following – and respect. The latest issue even has a recipe for bread salad. As a baker, this is a trend I like.

Read the full story

HOME ON THE RANGE

HOME ON THE RANGE

19 July 2011

It’s been decades, but I still remember the distinct flavor created from the simmering chicken as it melded with the tomatoes and spices. (Story and photo by Denise J. Dubé.)

Read the full story

BELGIUM: Vincent Florizoone

BELGIUM: Vincent Florizoone

16 July 2011

Voted the most innovative chef of Flanders in 2010, the Belgian culinary magazine SMAAK called him a star in 2008; and while even younger, in 2007, Vincent Florizoone received the Trophée Champagne Jacquart, a very prestigious prize for a top chef under 35 years old without a Michelin star. (Story by Maria Lisella. Courtesy photo.)

Read the full story

Boston Bakes for Breast Cancer

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27 April 2011

This year, some of the area’s premier restaurants and bakeries will be joining forces to help raise money to benefit breast cancer research and care at the Dana-Farber Cancer Institute.

Read the full story

NEW YORK: FRISBIE AT CIA BOOT CAMP

NEW YORK: FRISBIE AT CIA BOOT CAMP

04 March 2011

From the potatoes to the brussell sprouts, and from the goat cheese to the locally milled cornmeal, everything on the next day’s menu was sourced locally. (Story and photos by Richard Frisbie.)

Read the full story

How Green Is Your Chocolate?

13 February 2011

Valentines Day chocolates -- what's your choice?

Read the full story

WISCONSIN: Jazzed Up Marshmallows Provide a Perfect Holiday Topping

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27 November 2010

Plopping a few of the small rectangles on top of my cocoa, I watched as they started melding with the chocolate. The first sip immediately filled my mouth with rich, cinnamon-spicy, chocolate goodness. Wow!

Read the full story

ISTANBUL: Emilie Harting Attends Istanbul Culinary Institute

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14 November 2010

“Would you like to watch me as I explain the steps, or do you want to cook with me?” Fehmi began setting out a number of bowls, pots, stirrers and measurers out on the long metal table that ran down the middle of the room. Eager to learn from such an accomplished chef, I said I’d like to participate. (Story and photos courtesy of Istanbul Culinary Institute.)

Read the full story

OREGON: Feast On!

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19 October 2010

At the Feast On! website (www.mthoodterritory.com/feaston), users can surf specials in lodging, dining, festivals, wineries and brewery categories. One important reason to check out the website first is to sign up for one of the promotion’s three, $500 getaways to a delicious Mt. Hood Territory destination. Just view the three “Flavor Trip” videos, answer the related questions, and sign up.

Read the full story

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Louisiana Gumbo, Seasoned with Good Friends and Travel.

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By Shannon Hurst Lane

 

Shannon cooking in the Craigdarroch Arm's Hotel kitchen.

A few weeks ago while in Ely, England with friends, we took turns making our favorite dishes. I packed spices to make gumbo, a Louisiana favorite.

I knew the proper Andouille sausage was hard to find. Fortunately, the local Waitrose supermarket offered a nice chorizo as a perfect substitute. The gumbo was a spicy delicious meal, especially comforting on a cold night in our little St. Mary’s Street cottage.

After Hugh Taylor saw a Facebook photo of my gumbo, I promised him and James Gracie that I would make some for them while in Scotland visiting Moniaive, Dumfries and Galloway.

 

I brought the same ingredients, but sometimes the most interesting moments in life are unplanned. On St. Patrick’s Day we went over to the local pub, The Craigdarroch Arms Hotel, for an afternoon music session. Tim, who runs the place, had been promised a taste of real gumbo. When I walked in the door he asked “Did you bring my gumbo?”

“Well,” I replied, “it hasn’t been made yet, but if you have a pot available, I can just make it here for you.”

“Can you make enough for everyone in the pub?” Tim asked.

I found myself in the hotel kitchen preparing a large pot of gumbo and adding whatever I could find in the pantry. I prepared all my ingredients while listening to the strains of music coming from the public area, my feet tapping to the music as I set the stock pot to simmering.

I heard the haunting music of a fiddle with the rest of the musicians playing “Danny Boy.”

I poked my head out the kitchen door to listen and looked around at all the people I would feed that day. The power of food and how it nourishes and comforts people touched me.

I thought about that pot of gumbo, which is so much like my own life. The base is traditional Louisiana spice, but enhanced by international friendships and travel. In England the chorizo took the Andouille sausage’s place. Now in Scotland my substitution was black pudding.

Louisiana Scottish Gumbo topped with white rice.

I went back into the kitchen to prepare the traditional side dish of potato salad. Tim kept the door open so I could hear the music. The aroma of the combined spices and simmering stock wafted through the public rooms. Every once in a while someone would poke their head in and tell me how good it smelled.

Finally the meal was finished and we served the entire hotel Louisiana chicken and sausage gumbo with a Scottish twist. Everyone was excited to see real filé, which is ground dried sassafras leaves. They were even adventurous enough to add a Crystal hot sauce.

For the next ten minutes scraping spoons and sighs of pleasure where the only sounds coming from the Craigdarroch Arms Hotel public rooms. I can’t even begin to express how good it felt watching the crowd smiling and enjoying a Louisiana meal that I prepared.

It was so popular there wasn’t a drop of gumbo left in the pot. Apparently, that old adage: “The way to a man’s heart is through his stomach,” is true. I had three marriage proposals. One handsome man even said: “I’m deeply in love with you.”

That afternoon I was whisked away for a walk around a castle in the snow. When I returned the musicians showed their appreciation by playing:  “Jambalaya, Crawfish Pie, File´Gumbo.”  All I could do was just sit and grin. I guess my gumbo turned out okay.

Scottish Louisiana gumbo. Wonder what gumbo tastes like Venice?

Here’s my recipe for Easy Chicken and Sausage Gumbo

Editors note: Shannon says — and proves — that gumbo is made with whatever is on hand. I’ve made it with sweet hot Italian sausage and it’s fabulous.