Sunday, June 5, 2011

Yes Wheat-free Etouffee.

I love that commercial.  That is basically my favorite type of cooking.  Last week, it was veal stock (oh, can't run to the store, honey, I've got veal stock reducing on the stove.  Which pretty much means walking past it every 20 minutes, skimming off any skum, and not doing much else).  This week, it was a wheat-flour-less oven roux.

Etouffee needs a brown roux.  And a brown roux is very, very easy to make in an oven.  1 part oil (I also used some bacon fat) and 1 part flour.  I started with what I thought was a sohrgum flour blend, but one hour in went "wow, it smells like popcorn, I think I used my corn flour" so I added another non-wheat flour blend and some more oil.  Cooked it at 350 degrees and stirred it every 20-30 minutes until I got the color I wanted.

Cooked up some onion, red pepper (used my green pepper yesterday, oops!), celery and garlic.  Added a couple cups of shrimp stock I had in the freezer, and a cup of the veal stock from last weekend.  Let that simmer with some bay leaves and thyme, and tossed in some crawfish tails and green onion at the end.

Delicious.  Tasted like any other good etouffee.

I need it.

I haven't exactly been happy with food for the past few months.  My allergy to wheat is apparently extremely sensative.  I can't eat candy that has been made on the same lines where they have used any wheat.  Other things that seem to be fine for people with things like celiac are NOT okay for me.  And last Thursday and Friday I was having a reaction to something... the suspected culprit was a friggin' RICE CAKE.  From a package that labels them as wheat free, says they have no wheat where they make them, etc. etc.  Too bad that when they grow the rice for those cakes, they also use oats as a cover crop, and either the oats are tainted enough to impact folks or it's just a sensativity to oats sometimes comes along with wheat stuff... I donno.

When you can be felled by a rice cake, yeah... you might start to have issues with food.

Which is why I need to get back to doing things that are "so good, so easy".  Veal stock.  I can't recall the last time I made garlic confit.  Oven roux.  Simmered heavy cream for a sauce that can even make gluten-free pasta good.

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