Seafood Gumbo &
Fondue Neuchateloise

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            FOOD FUNNY
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Rosemary Zwick of Cape Town, South Africa says, "My grandfather is
eighty and still doesn't need glasses. He drinks straight out of the
bottle!"

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            TODAY'S RECIPES
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"Gumbo" refers to any soup or stew that is partially thickened
through the use of okra. If okra is not available in your part of the
world then it may be omitted, resulting in a less authentic but
still wonderful version of a Southern classic.

Seafood Gumbo

4 Tbs butter
1/2 lb (250 g) fresh okra, thinly sliced, or 1 10-oz (280 g)
package of frozen okra, thawed and thinly sliced
1/2 cup (125 ml) finely chopped onions
1/2 cup (125 ml) finely chopped green bell pepper
1 tsp (5 ml) finely chopped garlic
1 Tbs (15 ml) all-purpose flour
4 cups (1 L) chicken stock
3 ripe tomatoes, cored and coarsely chopped
6 parsley sprigs and 1 bay (laurel) leaf, tied in a bundle
1/2 tsp (2 ml) dried thyme
Salt and freshly ground pepper to taste
1 lb (450 g) small raw shrimp, peeled and deveined
1/2 lb (225 g) scallops
12 to 18 shucked oysters
1 tsp (5 ml) lemon juice
1 tsp (5 ml) Worcestershire sauce
1/4 tsp (1 ml) cayenne pepper, or to taste

Melt half the butter in a heavy skillet over moderate heat and add
the sliced okra, stirring until the white "strings" produced by the
okra disappear. Set aside. Melt the remaining butter in a 2 to 3 qt.
(2 to 3 L) soup pot over moderate heat. Add the onions, green
pepper and garlic and cook for about 5 minutes. Add the flour and
continue to cook for 2 to 3 minutes, stirring constantly. Pour in
the chicken stock and stir using a wire whisk. Then add the okra,
tomatoes, parsley bundle, salt, and black pepper. Bring to a boil,
reduce the heat, and simmer partially covered for 30 minutes. Just
prior to serving, add the shrimp and simmer for 5 minutes, then
add the scallops and oysters and simmer for 2 to 3 minutes or
until the oysters become plump and the edges begin to curl. Do
not overcook the oysters. Stir in the lemon juice, Worcestershire
sauce, and cayenne. Remove and discard the parsley bundle.
Serves 6.

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This is the recipe my family has used for more than 30 years. We
have it once a year on Christmas Eve, and often several times in
between. It is often served as an appetizer in its native Switzerland,
but we usually make it the main dish. For maximum flavor and
authenticity, use imported cheeses, wine, and kirsch if possible.

Fondue Neuchateloise

1/2 lb (225 g) Gruyere cheese, shredded
1/2 lb (225 g) Emmentaler cheese, shredded
1 Tbs (15 ml) cornstarch (cornflour)
2 cups (500 ml) dry white wine (Neuchatel if possible)
1 clove garlic, peeled and bruised with the flat of a knife
2 Tbs (30 ml) kirsch (kirschwasser)
A grating of fresh nutmeg
Salt and freshly ground pepper to taste
1 large crusty bread such as French or Italian, cut into 1-inch (3 cm)
cubes

Toss the shredded cheeses and cornstarch together in a bowl until
thoroughly combined. Combine the wine and garlic in a 2-quart (2 L)
fondue pot or any flame-proof dish and bring to a boil over moderate
heat. Boil for 2 to 3 minutes before removing and discarding the garlic.
Lower the heat so the wine barely simmers and add the cheese mixture a
handful at a time, stirring constantly with a fork and letting each
handful of cheese melt completely before adding another. When all the
cheese has been added and the fondue is smooth, stir in the kirsch,
nutmeg, salt, and pepper. Place the fondue dish over an alcohol burner
in the center of the table and serve with cubed bread. Traditionally,
each diner spears a cube of bread with a long fondue fork and dips it in
the cheese mixture to coat it completely before eating. Fondue
aficionados know that allowing a crust of burned cheese to form on the
bottom of the pot results in a treat which some consider the best part
of the meal. Serves 6 to 8 as an appetizer, or 4 to 6 as a main dish.
Received on Fri Apr 20 08:46:58 2007