The Kitchen Scholar explores the world of food and cooking beyond the levels of nourishment and sensory pleasure by intersecting with different stories that range from personal narratives to third-party perspectives in different academic fields and by promoting the legacy of culinary traditions and cookbook authors.

GUMBO Z’HERBES

GUMBO Z’HERBES

The Kitchen Scholar
Soups

SOURCE: LEAH CHASE. AND STILL I COOK: MORE RECIPES FROM NEW ORLEANS’ DOOKY CHASE RESTAURANT.

Ingredients

3 large eggs, lightly beaten

1 tablespoon/8 grams flour

1/2 teaspoon/3 grams salt

1/8 teaspoon/0.5 gram sugar

1/8 teaspoon/0.3 gram paprika

1/8 teaspoon/0.3 gram turmeric

1 pinch garlic powder

1 pinch onion powder

1 bunch broccoli, cut into florets

3 tablespoons/85 grams finely grated Romano cheese

3 tablespoons/45 mL olive oil

4 cloves garlic, sliced into slivers

Specific Equipment

Large bowl

Wire whisk

Large pot

Colander

Food processor

Nonstick skillet OR sauté pan

Spoon

Chopping board

Sharp knife

Turner

Serves 4

Instructions

1. Beat the eggs and the flour in a large bowl with a wire whisk until smooth and well-blended. Stir in the salt, sugar, paprika, turmeric, garlic powder, and onion powder until well-blended. Set aside.

2. Bring the water to a boil in a large pot set over high heat. Blanch in the broccoli for 5 minutes or until the florets have turned bright green and barely tender. Remove from heat and drain the broccoli thoroughly through a colander.

3. Transfer the broccoli into a food processor and chop finely with several pulses. Stir the broccoli into the egg mixture. Stir in the Romano cheese and set aside.

4. Pour olive oil into a nonstick skillet or sauté pan set over moderate heat. Sauté in the garlic for 2 minutes or until the garlic has softened. Remove the garlic pieces from the nonstick skillet or sauté pan with a spoon and chop finely over a chopping board with a sharp knife. Stir the garlic into the broccoli and egg mixture until well-blended.

5. Drop tablespoonfuls of the broccoli and egg mixture into the nonstick skillet or sauté pan set over medium heat, spreading each to 2.5-inch/6.4-cm rounds. Cook for 3 minutes or until the edges have browned lightly. Flip each omelette over with a turner and cook for another 3 minutes or until the edges have browned deeply.

6. Remove the omelettes from the nonstick skillet or sauté pan and set aside on a large serving plate. Repeat Step 5 for the remainder of the broccoli and egg mixture until all of it has been exhausted.

MOLE ZAPOTEC

MOLE ZAPOTEC
BANANA MOUSSE

BANANA MOUSSE