Suzanne Corbett's Cajun Gumbo
Suzanne Corbett was on Food Talk STL on Saturday talking about Gumbo. Click on the Recipes tab at the top of this page to see her recipe for Cajun Gumbo, as well as her Lenten recipes for Cioppino (fish stew) and New England Clam Chowder.
Here is a link to Gateway Greening’s Vegetable Planting Calendar. It tells you when it is best to plant various garden items. This is a PDF file.
Click here: Vegetable Planting Calendar.
Provided by Joy from The Fountain on Locust
Ingredients:
16 cups natural or high quality prepared chicken broth
16 cups diced potatoes
14 crushed dill pickles
2 cups sour cream
2 cups milk
dill for garnish
Preparation:
Simmer potatoes in broth for 15 minutes
Add crushed dill pickles, simmer for 5 more minutes
Use immersion blender to puree, leaving some chunks of potatoes
Mix sour cream and milk together in separate bowl
Slowly add about a cup of the soup mixture to the sour cream mixture to temper
Add tempered sour cream to soup
Taste before serving
Garnish with a dollop of sour cream
Serve and enjoy!
The Fountain on Locust is at 3037 Locust in the Midtown Alley neighborhood. Call 314-535-7800. Online at fountainonlocust.com.
Ingredients:
8 ripe avocados
1 large red onion
2 garlic cloves
3 large tomatoes
1 tsp. salt
½ tsp. black pepper
Juice of 2 lemons or ¼ cup of Real Lemon juice
Cilantro (one bunch)
1 tablespoon of chopped jalapeno peppers
Directions:
Cut avocados in half, remove pit and scoop avocado out of shells and put into a bowl.
Chop red onions, garlic and jalapenos.
Cut an x across the bottom of the tomatoes and place into a pot of boiling water for 20 to 30 seconds. Remove from water, run cold water over tomatoes and place on chopping board.
Peel skin off tomatoes and then cut into quarters. Remove seeds, rinse, then chop into small pieces.
Using a whisk, mash avocados lightly, stir lemon juice into avocado mix. Add onions, garlic, jalapenos and tomatoes. Add salt and pepper (to taste) Fold everything together.
Chop cilantro and add to the mix or serve on the side.
Enjoy!
Food Talk STL 