There are telltale signs that the end of summer is upon us. There is a chill in the air, the leaves turn, and my freezer is empty. My typical fall Sunday involves watching much football while cooking a huge meal, 90% of which is frozen to fight another day.
Opening day 2010 was no different, in a tribute to the Super Bowl champion New Orleans Saints I cooked up some gumbo and a root vegetable gratin. Both were wonderful, try them for yourself.
Gumbo:
Gratin:
These are really a starting point. On the gumbo I made my own stock, buying stock is a waste of money. I also added some thick cut pepper bacon to give the whole thing some more pork goodness. Be sure to not add the frozen okra too soon as it will turn to mush. Likewise, do not add the celery too late as it will be so crunchy that it will overtake the entire dish.
You can really use anything for the gratin, I opted for zucchini, potatoes, carrots, and leeks. Just be ready for much slicing, a mandolin
is a must for this dish. Adjust cooking time for the thickness of your slices and the depth of your dish. ~Enjoy.
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