I understand cooking funk. I seem to have slipped into the opposite. Feel like making fancy stuff. I have a relatively new volunteering partner, about my sons' age who is from China. She loves to cook, so we talk food when there's a break in customers at the cash. Yesterday she brought in some really good dumplings she made in the morning. From scratch, including the dough. Filling was pork, and really nice and spicy. Fun talking to someone with a very different cooking style.
But for tonight, for myself, I am going to make something I did first about 20 years ago, a Paul Prudhomme recipe. It's called Seaside stuffed shrimp, rather time consuming, but so good, and a really nice presentation. I made that the first time when Cindy and her husband came for a visit from California. Bruce loved seafood, but was allergic to fish so ha had to be very careful eating in seafood restaurants.
As it is with so many great recipes, I have the problem of improvising with quantities if making something just for me. I ordered a book called cooking for one thinking there would be some fabulous recipes. but it's basic cooking with the quantities measured for one. That's something I really don't need help with. .
I don't know if any of you here are familiar with Paul Prudhomme's books, but he uses just about as many spices as I find in Indian recipes. So, I read through the recipe for these shrimp (butterflied and stuffed with crab) again, and I remember how good it all was, so I will make the spice mix as large as the recipe calls for 4 people, and keep on hand for another time.
Hope my ambition doesn't disappear today!
Happy New Year All from dreary, wet Niagara.
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