re: Cookbook?

Ha! I didn't see your post before I posted.

Actually, I think it's the mixture of the peppers (usually 3) together that make the heat, but I tend to cut the cayenne first. I'm in love with white pepper.

It really is.

It requires some prep time...chop veggies...put spices in a bowl etc...but once everything is prepped....it's a pleasure to cook and a glass of wine helps.

quote:

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I've always backed off on Paul's recipes because of the huge number of ingredients (mostly spices) listed, but I'm gonna have to buy some and try them.

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One of the many lessons in cooking, my Mom taught me was not to be daunted by the list of ingredients or the number of paragraphs in the instructions. Always read the recipes first, before deciding against them.

First, if you nix the spices from the list of ingredients, all of which you need only measure, you really don't have that many left. Also, many of his recipes can be divided in tasks, so that if you don't want to prepare it all at once, you can reach a certain point in time and complete it later.

The gumbo is a good example. It's just not difficult at all. I don't use the recipe any longer as I make my own from my head, now. I use his basic idea, though. I fry the chicken (I use skinless breasts and thighs), usually the day before making the gumbo. Most of the time, I chop the vegetables, the chicken and the andouille the day before as well.

The next day, I get my stock going (he uses water), and throw the fried chicken bones in to simmer while I make the roux and simmer the vegetables in the roux. Then, I remove them, add the roux, add the chicken and simmer about 30 minutes or so. Then, I add the andouille, simmer about 30 minutes, remove the oil/grease that rises to the top, add chopped garlic, simmer a few minutes and top off with chopped green onions. DONE.

Now, this recipe is about 2 pages in the book. It's easily doable at one time, but I just don't usually do it at once. It's simple. I just summed up the entire process above.

Once you make any recipe and get into your own "groove" with it, it's old hat the next time. Oh, and the rewards are plenty.

I had PP's current version of his gumbo recently and mine is so much better, made in his original fashion, if I do say so myself.

My reluctance to cook from PP books isn't from intimidation. It's just that I don't have all those spices on hand. I would have to spend $10-15 on spices just to get started.

If you don't have those spices on hand you need to stock up before you start really cooking...thyme, basil, oregano, red pepper, white pepper, black pepper, hungarian paprika, dry mustard, garlic and onion powder....should be in every cooks pantry. You will be moving to a new level and a great meal is not cheap...just cheaper than a quality restaurant....sometimes

You save those books for the new Grandbaby...congrats

It's out of print now, but if you find a copy of Pierre Franey's 60 minute gourmet, it's gold.