Daphne duLibre
Washing Up
- Joined
- Jul 28, 2005
- Messages
- 66
I lean hard toward French Provencal cooking -- probably because it's "honest" -- whole food, reasonably simple preparation -- but I also do a fair amount of Cajun, Italian, Chinese, Japanese preparation.
I live on the Oregon coast and so ocean products are readily available, tuna, salmon, mussels, oysters, halibut . . .
Stir fry veggies is basic, and I pan-fry steaks, fish. But also poach fish, seafood.
My mom is from So. Cal. about three generations removed, and I spent two years in the Army in Texas, so Tex-Mex works its way into the mix. Chilis, frijoles, tortillas . . .
Pork fat and Tabasco . . . seems Cajun, southern.
I can dredge catfish in flour and cook in lard (Southern/Cajun), but I'm inclined toward a court-bouillion, or creme poach, maybe add a roux to the creme sauce . . .
And so, what are the regional approaches to cooking that we integrate into our cuisine? I have a book on "Caribbean" but just don't do a lot of fruit and fish . . .
I live on the Oregon coast and so ocean products are readily available, tuna, salmon, mussels, oysters, halibut . . .
Stir fry veggies is basic, and I pan-fry steaks, fish. But also poach fish, seafood.
My mom is from So. Cal. about three generations removed, and I spent two years in the Army in Texas, so Tex-Mex works its way into the mix. Chilis, frijoles, tortillas . . .
Pork fat and Tabasco . . . seems Cajun, southern.
I can dredge catfish in flour and cook in lard (Southern/Cajun), but I'm inclined toward a court-bouillion, or creme poach, maybe add a roux to the creme sauce . . .
And so, what are the regional approaches to cooking that we integrate into our cuisine? I have a book on "Caribbean" but just don't do a lot of fruit and fish . . .