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If you are daring enough to actually add butter to a recipe,
Seasoned America by Paul Prudhomme has dozens of flavorful
renditions of American favorites. Prudhomme relies heavily
on spices, fresh ingredients and, of course, plenty of butter
and/or cream to release the maximum flavor potential in his
dishes. Prudhomme likes to compare preparing a recipe to building
a house: each component is essential to the overall design.
But my favorite element in the these recipes is Paul Prudomme's
signature combination of seasonings, which he compares to
windows "of maximum size to let in the most sparkle and
sunshine possible for each dish."
His techniques are not difficult. All of the steps are clearly
worded and self- explanatory. It is advised that you actually
READ THE WHOLE RECIPE through and prep all of the ingredients
before you start cooking. Prudhomme mentions in the introduction
that timing is essential in building a dish. Consequently,
you will simply NOT have time to slice, mix or measure in
between steps. So be ready to dirty quite a few bowls and
spend extra time prepping for most recipes.
Most recipes include a preface outlining where the dish originated
or was popularized. You really get the sense that Prudhomme
has his finger on the pulse of culinary America. Clam chowder,
fried chicken, strawberry shortcake--here are some of our
favorite dishes with a Cajun flare. Even your pickiest eaters
will enjoy Paul Prudhomme's versions of these American classics!
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