How Miss Mixer loves a holiday! Tomorrow is Mardi Gras. Mama Mixer was always a big fan of Mardi Gras, also known as Fat Tuesday. In fact, Mama Mixer (that's my sainted mother), always loved any holiday where she got to feed people. And she was really, really good at it. I hope to spread a little holiday cheer and some good food any chance I get here in MixerLand.
In honor of the food fest the precedes Ash Wednesday, and the start of the season of Lent, I will be making jambalaya, cornbread muffins, and perhaps New Orleans cheesecake for dessert. And, while I can't have you all over for the goods, here's some suggestions for your own delightful event.
The very best Jambalaya recipe is the one in The Joy of Cooking. It is a true joy. Make your life easier by getting a rotisserie chicken instead of cooking as directed. You must add onion to the recipe. And probably a touch of garlic. Also, don't use boiling water if you have chicken broth on hand-- so much better. If you haven't heard, parsley is awesome. You'll be happy you have it in your house when you buy it for this recipe.
Next tip: Jiffy Cornbread mix rocks. Do not try to reinvent the wheel. The nice people at Jiffy figured it out and you should let them do any and all heavy lifting when given the chance. Make it as directed or add some chopped jalapenos or chiles for a kick. And be sure to not over bake it (perhaps this is just a general rule for life).
Last, but not least: Laissez les bon temps rouler!*
XOXO,
Miss Mixer
*Let the good times roll, y'all!
P.S. Miss Mixer is working on her first baking challenge: The famous Momofuku Crack Pie. It may require a great deal of tasting before I can begin to craft a recipe... It's hard work, but somebody's gotta do it.
Yes, few people know how to throw a party like Mama Mixer did. Will have to figure out how to honor she and Papa Mixer with our Tuesday feast.
ReplyDeleteLove,
Sister Mixer
Question, Miss Mixer: The Joy of Cooking recipe talks about using the drippings from the chicken to cook the pepper, celery, rice, etc. If I use a rotisserie chicken, what drippings should I use in the skillet then?
ReplyDeleteI use butter for coating the items and then I think the broth brings back the chicken-y goodness.
ReplyDeleteDear Miss Mixer, I have a baking challenge for you. In light of our recent visit to New York, I want to make a strudel. Specifically, I want to make a cherry cheese strudel just like Zabar's. Now I know that's a trek for you, but since you live in the land of baked goods, you have a lot of nearby inspiration - much more than in these parts. Let me know what you think :)
ReplyDeleteWith admiration,
The Girl Who Misses the Goods
Okay, I hear you on the jiffy cornbread mix, but seriously, when is the last time you made cornbread from scratch? It is soooo easy, and made out of ingredients you almost always have in the house--I make it from scratch just so I don't have to keep one more box (the mix) in my pantry!
ReplyDelete