http://www.chefrick.com/a-guide-to-great-gumbo/ Cajun, Soul Food and Lowcountry Recipes Wed, 08 Feb 2012 19:52:14 +0000 http://wordpress.org/ http://www.chefrick.com/a-guide-to-great-gumbo/#comment-36412 July Forage: Sassy-frass « musings of a kitchen witch Tue, 02 Aug 2011 18:53:37 +0000 http://www.chefrick.com/?p=272#comment-36412 [...] Nicholas Monardes, botanist and doctor in 16th century Spain is said to be responsible for naming the Sassafras tree (thought to be a bastardization of the word saxifrage), which was discovered by Ponce de Leon in his quest for the Fountain of Youth (Señor Monardes also has the honor of a genus of herbs including bee balm being named after him, as well as the more dubious claim to an unshakable faith in the curative ability of tobacco smoke). Various Native American tribes used sassafras medicinally, and it was one of the first exports to Europe, while early Colonists popularized the several century long practice of sweetening it with molasses and fermenting it into root beer.  Today sassafras has been somewhat vilified as a commercial food product (more about that later), though many herbalists and foragers remain fans, and it is the traditional component of filé powder (used in making gumbo filé). [...] [...] Nicholas Monardes, botanist and doctor in 16th century Spain is said to be responsible for naming the Sassafras tree (thought to be a bastardization of the word saxifrage), which was discovered by Ponce de Leon in his quest for the Fountain of Youth (Señor Monardes also has the honor of a genus of herbs including bee balm being named after him, as well as the more dubious claim to an unshakable faith in the curative ability of tobacco smoke). Various Native American tribes used sassafras medicinally, and it was one of the first exports to Europe, while early Colonists popularized the several century long practice of sweetening it with molasses and fermenting it into root beer.  Today sassafras has been somewhat vilified as a commercial food product (more about that later), though many herbalists and foragers remain fans, and it is the traditional component of filé powder (used in making gumbo filé). [...]

]]> http://www.chefrick.com/a-guide-to-great-gumbo/#comment-17233 gumbo recipe Thu, 10 Jun 2010 16:54:42 +0000 http://www.chefrick.com/?p=272#comment-17233 I like gumbo a lot. People basically add what ever they like and make their own recipes. That is why is so many different gumbo recipes out there. With a time new recipes emerge, and it is always interesting to see, with what new chefs came up with the next time you come to restaurant! I like gumbo a lot. People basically add what ever they like and make their own recipes. That is why is so many different gumbo recipes out there. With a time new recipes emerge, and it is always interesting to see, with what new chefs came up with the next time you come to restaurant!

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