I think I got side-tracked hiding bodies and forgot to tell you about the rest of my Louisiana trip.
There are certain foods I can only get in Louisiana. My absolute favorite is called doberge cake. Years ago you could ONLY get this cake at a handful of bakeries in the New Orleans area. Since hurricane Katrina, regional Louisiana foods have spread out a little. I even saw doberge at a grocery store. And being the sick, sick, doberge addict that I am, I had to try it. The cake wasn’t bad, but it wasn’t Gambino’s. I don’t think they quite understood the intricasies of making a good doberge. I’ve tried making a doberge cake at home and discovered that it uses every damn pan and dish in the kitchen and I still couldn’t quite get it right. Sigh. Every year for my birthday I have one flown in from Gambino’s instead.
So Saturday morning was devoted to acquiring doberge. I was edgy because I’d been there 48 hours already and hadn’t had doberge. I don’t get my doberge and I hide bodies.
I stopped at Gambino’s and they have bite sized cakes and so I picked up a few squares of red velvet cake, another food I have trouble finding outside of Louisiana. However, I’m backing out of my parking space, slam on the brakes, throw open the door and let it all fall out my mouth onto the concrete. My aunt looks at me in dismay and yells “WHAT THE HELL ARE YOU DOING?!” I wiped my mouth and said quite seriously “Life’s too short to eat bad food. It was dried out and chokey. Bleckkk. Hand me a doberge square.” Yes, I had to have some squares as a precursor to the two doberge cakes I just bought because it would be, like, a half hour before I could cut into the cake. I know. I’ve got a problem. Better than crack though….
One of my young cousins stopped by on Saturday. She’s in her very early 20’s, unwed and the mother of a 13 month old. Dad’s already abandoned them. (I’d start on a tirade here about what the hell is wrong with the world bringing all these children into it without two parents, but then I’d get side tracked and all, like I did with the cake. I’m still thinking about the cake, by the way. I like cake. Mmmmm dobergey goodness…..) ANYWAY, I was talking to her about her plans for the future and her plans to support this baby and herself. She was in nursing school when she became pregnant and I encouraged her to go back. She had already applied to go back but get this…..My UNCLE (her father! Not Uncle Fart.) told her not to waste her time going to school, to just find someone to take care of her and the baby. WTF?!?! Who gives that kind of advice to their children!?!?! Don’t be self sufficient! Find someone to depend on! OMFG!!!! I almost fell off my chair. I alternated between wanting to go over and kick his ass and..no….you’re right, I didn’t alternate. Just wanted to kick his ass. What kind of mentality is that?!?! LAWWWWDDD HAVE MERCY! This is what is wrong with the world! Sigh.
I think I forgot to mention that I’d been inviting relatives over every night and cooking. Grandma really enjoys the constant parade of people that make their way over when I’m in town. There was only one minor problem in that I made a huge pot of cuban black beans and certain unnamed relatives were um, banned by their spouses from ever eating beans again because of the um, reprocussions….or percussions as the case may be… No mo’ comment on the beans…
So on Saturday, I promised to make a huge pot of crawfish etoufee. I’d connect you to the wikipedia link on it, except the information in it is wrong. Etoufee means smothered in French (smothered vegetables.) Etoufee is a cajun dish that you used to really only be able to find in the Acadiana region of Louisiana. As the regional lines have blurred in Louisiana and cajun food has become more popular, you’re able to find cajun food in New Orleans. However, if you want a true etoufee, eat it in Acadiana.
The creole influence brought rich, tomato based dishes to Louisiana cuisine. Cajun purists will tell you that a true etoufee has no tomato sauce in it. But as I said, regional lines have blurred and some of the people in my family have started using tomato sauce in the etoufee while others use the “white sauce.” So before I even started cooking, the tomato sauce argument started. And it was a loud argument, lemme tell you. To be honest, I make it both ways. My grandmother made it with tomato sauce, and Auntie Cutsupalot makes it with tomato sauce, but my mother and another one of my aunts use the white sauce. I had intended on being a cajun purist that day and making it with the white sauce (which isn’t really white at all, you should know.) Now before I go on, the information vital to understanding what happened next is this: THE ENTIRE EFFIN’ FAMILY HAS SEVERE A.D.D.!!!! Seriously. The attention span of a gnat’s. And they all get distracted by bright, shiny objects. So with all of them flitting about the kitchen, still arguing about the tomato sauce, I started putting people to work. The Holy Trinity needed to come together. For those of you unfamiliar with the religion of cooking, the Holy Trinity is onions, garlic and bell peppers if you’re from Louisiana. Some people say onions, garlic and celery. All food in Louisiana starts with a roux and the Holy Trinity.
I needed things chopped. And the rule about too many cooks in the kitchen in Louisiana? You just try and keep them out. A fricken’ stranger will go behind you and season your gumbo. Doesn’t matter. Everybody’s gotta fix it.
So I assign Auntie Cutsupalot to chopping. And I showed her the recipe sitting right next to her. Not that any of us usually cook with a recipe, but in this case, for so many people, I did not want any mishaps. I had to leave the kitchen for a minute due to hearing too many children in the bathroom and voices that sounded like MY children. When I returned Auntie had dumped it all in the pot and I dutifully began sauteeing veggies. One of the things Auntie was supposed to chop was fresh parsley. It was also the first time she’d ever seen it. How does that happen?!
Another quality of Louisiana cooks is that we all cook by taste. We taste it, adjust it, and keep on cooking. So imagine my horror when I tasted it sometime later and OMFG! The. Worst. Thing. EVVVAHHHH. It was unbearably bitter! I mean, drag your tongue on the ground bitter with a horrible aftertaste. I bring in Auntie Cutsupalot and my cousin (sister to smart ass cousin cuz smart ass cousin doesn’t cook anything but cereal and milk) and as we’re all standing there with spoons in our mouth and making faces, another aunt comes in and says “It can’t be THAT bad….EEEEEEEEEEEEW! What the hell?!” We ended up concluding that someone had taken Grandma’s spice mix in her cabinet and put in some salt substitute stuff and that was the bitter flavor with the horrible aftertaste. *I* wanted to throw the whole thing out and start over but cousin and auntie were convinced we could save it. ‘Cept I didn’t see Jesus around, so I was still pushing to throw it all out. It also came out at this point that Auntie had not measured and just thrown everything in the pot, including WAY too much parsley which, in case you’re wondering, produces a GREEN etoufee. Sigh. Auntie flitted in and out of the kitchen over the next hour while me and my cousin didn’t leave the pot, trying to produce something edible. Evenutally we were successful. Never let it be said the natives can’t cook….We finally managed to make something that tasted good although it required a team of cooks. Everyone pronounced it delicious and…. green.
I promised the relatives I’d finish telling the whole story so I’ll be back with Tales from the Swamp later….