Terri's Kitchen
Recipes from In A Cajun Kitchen  

Excerpt from the introduction to IN A CAJUN KITCHEN
I know exactly why my father was drawn to San Francisco after he left his home in Louisiana. Within days of arriving in Palo Alto in 1932, he headed north to settle in the City by the Bay. It was more than curiosity; instinct pulled him up there. San Francisco was the bayou-country of the West. Its Fisherman’s Wharf overflowed with crab, shrimp, and oysters like the ones Dad left behind in Louisiana. In Chinatown, he found streets lined with open air fruit and vegetable stalls; an Asian version of the French Market in New Orleans. Cafes in North Beach served coffee made from beans roasted deeply enough to please even Dad, who was an avowed coffee aficionado, used to the brew being French-dripped, French-roasted, and sometimes chicory-infused.... Terri Pischoff Wuerthner

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Excerpt from “Dishing up some déjá vu” (San Francisco Examiner)
In the midst of a heated argument in one of their classic films, Katherine Hepburn proceeded to whip up a dessert of Floating Islands for Spencer Tracy, and I became forever enamored of old recipes. Collecting and perusing old Gourmet magazines, I began to wonder why so many once-loved recipes have fallen by the wayside... Believing that many of these basic recipes are worthy of reincarnation, I began to test them, updating each dish by adding ingredients that are now available, by incorporating fresh produce into the recipe, or by reducing the amount of fat. The results were exciting as it was a culinary history lesson to taste dishes that had become no more than a long-forgotten name.... Terri Pischoff Wuerthner

Excerpt from “The Season for Soups” (Washington Post)
Chestnuts are the star ingredient for some people, while others feel Christmas Eve soup must contain mushrooms, sauerkraut, cardoons, oysters, anchovies, garlic or wine. Often as the introduction to the meal, sometimes as the meal itself, Christmas Eve soups usually contain either seafood or combinations of vegetables, but rarely meat, since some religions traditionally fast from meat on the day before Christmas...Whatever the elements, soup as part of the Christmas Eve meal seems to transcend borders, mountains, oceans and languages. In many parts of Italy, soup is made from lentils traditionally given to friends during the holiday season, while other Italian regions must have their Christmas Eve soup made of chickpeas and chestnuts and flavored with olive oil. Those in the Pugliese area enjoy a fennel soup with anchovies, and the southern Italians in Abruzzi choose a soup of rice, chestnuts and cardoons. Zuppa di Pesce, fish stock studded with lobster and prawns and seasoned with anchovies and garlic is popular in many areas of Italy.... Terri Pischoff Wuerthner

Excerpt from “Low-Fat Entrées” (Bon Appétit)
A new American revolution is taking place, one in which cooks are discovering that reducing the fat in a dish doesn’t have to mean sacrificing flavor. Over the last decade, scientific studies have made it clear that cutting back on fat can lower the risk of cancer, heart disease and other ailments, making it one of the most important steps we can take toward good health. And while being aware of calories remains important, cutting fat is a more direct link to improving—and retaining—overall fitness. Even if you do consume excess calories in the form of fruits, vegetables, starches and legumes, they just don’t carry the same threat as too much fat. But while the concern about eating healthfully has grown, it is clear that Americans want food that tastes good. None of us wants to compromise flavor.... Terri Pischoff Wuerthne

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