Tomatoes are rich in the amino acid glutamate essential in umami. thought they'd make a nice accent for the terrine.' You cut the cherry tomatoes in half, sprinkle them with rock salt and then slowly dry them at a low temperature, around 245* F.

That's when my Ma -um, I mean, my mother- taught me how to dry them in the oven. When I was little, I'd help with that part. In the summer we harvest a lot of vegetables and preserve them so we can have them in winter too.

'Y-yes, sir! Back home, winter can be really long. *A possible origin for the word 'gumbo' is the Bantu word for okra- Ngombu.*” Its defining characteristic is that it uses okra as its thickener. At first glance, it closely resembles Japan's take on curry.īut the gumbo recipe doesn't call for curry powder. A thick and spicy stew, it's generally served over steamed rice. Gumbo is a family dish famously served in the American South along the shores of the Gulf of Mexico. It tastes just like home! It looks like curry, but it ain't! It's gumbo!' is why it seems to have hit him way harder than any of us! What on earth is going on?!' 'You got that right! This is a really delicious dish, no two ways about it.

'What a surprise! To take the ingredients we use here every day and to create something out of left field like this!' Overall, I think I managed to make a curry sauce that is mellow enough for children to enjoy and yet flavorful enough for adults to love!' I snuck in a dash of soy sauce, too, to tie the Japanese ingredients together with the European spices I used. seasoning it with a special blend I made from spices, herbs like thyme and bay leaves, and a base of Worcestershire sauce. Then I added fresh shrimp and let it simmer. and then simmered them in a stock I made from seafood trimmings until they were tender. 'I started with the fresh fish and veggies you had on hand. Visions of lush mountains, cool springs and the vast ocean instantly come to mind! She brought out the very best flavors of each and every ingredient she used! It's hot and spicy- and at the same time, mellow and savory! “ Fresh seafood stock made from shrimp and crab.

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