Done By Desires by Dionne B. and Jhordynn
Requirements: .ePUB, .PDF, .MOBI/.AZW reader, 17 MB
Overview: Done by Desires! What’s behind the name? Every time I step foot in a kitchen, I cook with the intent of people taking a great delight or a desire in my style of cooking. With much confidence in my cooking, when I am done, the quest I so desire is done! Hence came forth the name Done! by Desires because your desire is my pleasure.
To appreciate food, you have to know what it is all about. As a southern girl growing up in Louisiana, I learned to start cooking at the age of 5. I still have the burn marks from the boiling water that scalded the heck out of my 5-year-old skin. I still remember the hog head my grandpa threw up on the counter to turn into the best hog head cheese ever. Oh! Let me not forget about Granny frying up the best chicken in Crisco in the black skillet, or my mama Dorothy who had the best Chayote, or what we called militon, dressing in the south. Oh, but my mom’s peach cobbler with the perfect crust and the right amount of sweet buttery peach liquor. Do you see where I’m going with this? These are all fine memories; the beginnings of my food journey.
My dishes come from experiences. You can’t have a good dish if you do not have a story behind it. Of course, all of the recipes in this book have a little story about them.
Let’s start with the Gumbeaux! It took me some years to really get the perfect pot of gumbo. My first pot of gumbo was made with my uncle. He taught me about the roux. The darker the roux, the deeper the flavor. You would preferably want a dark roux, like the color of dark chocolate. It takes practice to make a roux this color without burning it, and a lot of patience!
Genre: Non-Fiction > Food & Drink
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