Thought for Food

Work of Art, any good?

ehgoodlooking:

Work of Art starts on Saturday for Canada’s version of Bravo, and it’s the first show in a long time I’ve made a conscious effort to set the DVR for. I’m really curious. Has anyone watched it yet, State side? Worth it? 

Yes! I hung around to watch the second episode after the premiere of Top Chef and I was surprised and delighted by how compelling it is. Reality TV and art is an unholy marriage if I’ve ever heard of one and yet they’ve got some truly talented artists doing thoughtful work (invest now in Miles). Art auctioneer Simon de Pury gives Tim Gunn a run for his money in the exceedingly-dapper-gentleman-you’d-most-want-to-be-your-kind-and-encouraging-uncle stakes.

And China Chow? Simply stunning. (Hapas! They’re taking over. Literally.)

Gumbo A-Geaux-Geaux

So what WAS I doing? Only throwing an awesome party, thankyouverymuch.

As you know, the star attraction was gumbo (and M. was MVP). We’ve been cooking for days. Here’s the play-by-play:

On Friday night, Pinchy went in the pot … soon to be joined by her sister Grabby. Then we made shellfish stock with their shells plus shrimp shells.

The traditional assembling of ingredients.

The roux begins…

…and 45 very anxious minutes later achieves the proper shade of deep brown. I should have remembered this from last time. Yesterday, I went into a mild panic at about 3:30 pm, convinced the gumbo wouldn’t thicken in time and I’d have the shame hang over my head for years to come. But of course it did — just as it did before.

Success! Just look at those bulging biceps. ;)

A good gumbo should have a little bit of everything in every bite.

The spread, which included authentic queso — melted Velveeta with RO*TEL. A much-loved Texas recipe that Chris learned in college. So wrong it has to be right.

M. made wonderful hapa-style fried okra — coated in panko and served with a kewpie and ssamjang dipping sauce.

First quarter and all is quiet on the Northern front.

But not for long … I love Liz, Andrea, and Peter’s faces in this one.

No, Julie was NOT a Kappa!

Not everyone digs football. We welcome all kinds.

***

So the question now is … what do we do for the Superbowl? I must admit I was worried the Saints wouldn’t make it, so I took the opportunity to make gumbo for the play-offs (and it was of course perfect that they played my home team).

But now what? Two gumbos in two weeks is a bit much, even for me. Maybe we go in an entirely different direction. Maybe … bo ssäm?

Honey Miso Coleslaw

The coleslaw I was raving about?  It’s the same one Akiko and Cathy made for their first annual Hapa Kitchen BBQ. (Okay, they’re not actually calling it “first annual,” but I missed it and am dreaming of a second chance.)

Cathy has also posted recipes for other Hapa comfort foods: Hoisin Chipotle Baked Beans and Curry Potato Salad with Chickpeas and Rosemary.

Honey Miso Coleslaw
(makes about 8 servings — a party-sized bowl)

1 small head green cabbage, shredded
1 small head red cabbage, shredded
1-2 large carrots, finely shredded
2-3 scallions, both green and white parts, finely chopped
2 tablespoons miso paste
1 tablespoon grated fresh ginger
juice of 2-3 limes
1/2 cup honey
1/3 cup mayonnaise (give or take — and we used Kewpie mayo, which is tasty, if MSG-laden)
black sesame seeds for garnish (optional)

In a food processor or a large bowl with a whisk, combine the mayonnaise, honey, ginger and miso paste. Taste and add more of any ingredient as desired. Fold in the vegetables and chill for at least 30 minutes prior to serving. Top with optional sesame seeds.