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Film recipes: Mrs. Doubtfire's Jambalaya – Italian Cuisine


The Jambalaya recipe, one of the dishes that most symbolizes the contamination between different cultures. Typical of the southern United States, he also became famous thanks to Robin Williams as Mrs. Doubtfire

Stuart Dunmeyer is allergic to chilli. We find out in the last twenty minutes of Mrs. Doubtfire – Mammo forever, the highest grossing film of Chris Columbus and masterfully interpreted by Robin Williams, here in the shoes of a divorced father who chooses to disguise himself as a housekeeper for the sole purpose of spending more time with his children. Stuart is the new companion of Miranda, his ex-wife: a man that Williams hated immediately, confident that his presence could somehow further cool the relationship he has with the woman. Hence the idea, during Miranda's birthday dinner, of breaking into the kitchen and adding the chili to the dish that Stuart has just ordered: the Jambalaya. The dish is typical of New Orleans and it is curious that it is on the menu of a restaurant in San Francisco where the film is set. Of course, also thanks to Mrs. Doubtfire, is one of the most famous delicacies of cinema and southern United States, link between different cultures and ethnic groups.

History

The Jambalaya, in fact, is perhaps one of the dishes that most symbolizes the contaminations and the need to creatively combine the local products available. The dish is unique and is based on rice, meat and shellfish, satisfying all tastes. According to tradition it is typical of Creole cuisine, not new to the fusion of ingredients of African and Caribbean origin with those of the European colonies, especially French, Spanish and Portuguese. The peculiarity of the recipe lies in the use of a single pan that is somewhat reminiscent of Spanish paella and the use of a considerable variety of spices that varies from region to region, from person to person. The Jambalaya counts, in fact, different types and, perhaps, the most famous are the Cajun, typical of southern Louisiana, and the Red one, very popular in New Orleans and characterized, as the same word says, by the presence of the tomato.

The preparation of the red Jambalaya

To prepare the Jambalaya Rossa, start with the chicken broth, which will be made with the coarsely chopped onion, celery and carrots. Add, of course, the chicken drumsticks (about 1.35 kg) taking care to remove the skin, and pour it all into a single container covered with water and flavored with coarse salt and Jamaican pepper grains. Once cooked the broth for 50 minutes, filter it and keep it aside. In the meantime, remove the chicken separating the meat from the bones and the nerves and then proceed to the preparation of the Jambalaya, peeling and cutting the green peppers, onion and celery into small cubes. Once the oil has been heated in a saucepan, add the vegetables and sauté over medium heat for about 10 minutes. Meanwhile, cut the chorizo ​​into cubes and then add it to the sauté together with the meat of the chicken and the mix of cajun spices. After having mixed well for another 10 minutes, add the rice and toast it for a minute, then pour the chicken stock until it is abundantly covered. Only then add the tomato sauce, cover with the lid and cook for about 20 minutes, checking occasionally that the liquid has not dried too much and adding, after 10 minutes, the whole prawns. Once cooked, the Jambalaya should be slightly soupy on the bottom: turn off the heat, adjust with black pepper and chopped parsley and the dish is ready to be enjoyed.

Homemade Strawberry Milk

Homemade Strawberry Milk

by Pam on June 9, 2013

I saw a recipe for strawberry milk on We are Not Martha[1] and decided to make it for my kids’ after school snack. It was simple to prepare made the most delicious strawberry milk. My kids absolutely loved it and asked me to make it again very soon. I love that this milk put a huge smile on my kids’ faces and that it was made with real fruit.

Place the sliced strawberries, sugar, water, lemon juice, and vanilla in a small saucepan over medium high heat and bring to a boil. Lower heat  to medium low and let simmer, stirring often, until mixture thickens into a syrup, about 10 minutes.

Strain liquid into a bowl, pressing with the back of a wooden spoon to extract as much juice as possible. Discard solids (or feed them to your kids… my daughter gobbled them up). Place the strawberry syrup into the refrigerator to chill. Once the syrup is cold, pour about 2-3 tablespoons of the strawberry syrup into a glass of milk. Stir and taste, add more syrup if needed. Serve immediately. Enjoy.



Print[2]

Save[3]



Homemade Strawberry Milk




Prep Time: 5 min.

Cook Time: 10-12 min.

Total Time: 15-17 min.



Ingredients:

2 cups of fresh strawberries, hulled & sliced
1/2 cup of sugar, to taste (my strawberries were extremely sweet so I only used 1/4 cup)
1/2 cup water
1 tsp freshly squeezed lemon juice
1/2 tsp vanilla
4 cups of milk

Directions:

Place the sliced strawberries, sugar, water, lemon juice, and vanilla in a small saucepan over medium high heat and bring to a boil. Lower heat to medium low and let simmer, stirring often, until mixture thickens into a syrup, about 10 minutes.

Strain liquid into a bowl, pressing with the back of a wooden spoon to extract as much juice as possible. Discard solids (or feed them to your kids… my daughter gobbled them up). Place the strawberry syrup into the refrigerator to chill. Once the syrup is cold, pour about 2-3 tablespoons of the strawberry syrup into a glass of milk. Stir and taste, add more syrup if needed. Serve immediately. Enjoy.



Adapted recipe and photos by For the Love of Cooking.net
Inspired by We are Not Martha

References

  1. ^ We are Not Martha (www.wearenotmartha.com)
  2. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  3. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

tips to prepare it and 5 recipes – Italian Cuisine


An easy second that brings the whole family together because children like it too. It is prepared in a moment and you can make different variations

THE meat loaf in general they are always a good idea because they are easy to prepare, can be made in the pan or even in the oven and are versatile so everyone can enrich them as they prefer.
Tuna one in particular it can become a different dish.
It can be made with potatoes, it can be cold and without perfect cooking for the summer, it can be gratinated and baked and can be more or less tasty with the addition of herbs and spices.
Here some ideas to prepare it.

Simple meatloaf

Jumbled up 240 g of canned tuna well drained with 1 egg and 30 g of Parmesan cheese.
Add bread crumbs enough to reach the right consistency, salt and pepper.
Wrap the mixture with the greaseproof paper giving him the oval of a meatloaf and then close the candy wrap using two strings for the ends.
Cook in boiling water for 30 minutes almost completely covering the meatloaf.
Use a lid and always keep the flame low.
Once cooked and cold, cut it into slices.

In the oven with potatoes

Boil 800 g of potatoes, let them cool and mash them.
Mix them with 500 g of tuna in oil, two eggs, salt, pepper, chopped parsley and a handful of Parmesan.
If the mixture is too soft, add breadcrumbs a little at a time.
Then give it the shape of a meatloaf and place it on a sheet of parchment paper.
Season with a little oil and Bake at 200 degrees for about 20-25 minutes.

Steam powered

Prepare the meatloaf with the potatoes as in the previous recipe, but instead of putting it in the oven, wrap it in candy with parchment paper closing the ends well with two strings and cook it in a steamer or in a long, high pot. Cover it 3/4 with water.
Once ready, pass it anyway for a few minutes in the oven.

Baked breaded

If you like meatloaf with a little crust, panatelo.
You can both brush it with the beaten egg and then bread with the breadcrumbs, or simply use the breadcrumbs to sprinkle it before cooking it.
For an extra touch of flavor prepared a mix of breadcrumbs and aromatic herbs type parsley or marjoram and chop everything.

Without cooking

If you do not feel like taking the time to cook in the kitchen raw meatloaf.
But be careful because potatoes, at least those, should be boiled and, once cold, crushed and mixed with tuna. Also add capers and parsley chopped with a knife.
A pinch of salt and pepper and breadcrumbs to give a little firmness.
Wrap the meat loaf in the plastic wrap e let it cool in the fridge.
If you give it the shape of a fish it will become the classic Fake fish that children love so much.
How to accompany it? Certainly with a bit of mayonnaise.