A few weeks ago at Sunday Night Dinner we had a short conversation about the difference between jambalaya and gumbo. None of us actually knew what the difference was so the conversation didn’t really go anywhere. But I’m not going to leave you hanging like that. Apparently jambalaya is cooked with the rice it’s served with and gumbo is cooked with the rice on the side. So according to that definition, we had gumbo tonight but the recipe called it jambalaya and I have a feeling there are a few more differences than just where the rice was cooked.
All that to say, we had some awesome jambalaya/gumbo situation going on for dinner. I was so hungry when we went over for dinner and as we walked in the door, Jen and Evan’s house was filled with the most delicious aroma. The jambalaya was bubbling away in the pot and looked and smelled amazing. They key to this meal was getting more broth than you thought you needed. I had to go back a few times to get some more, but in the end, I gobbled up everything on my plate and finished the meal full and content. Days later, I’m still thinking about that jambalaya…
For dessert, I brought over two tarts I was testing for an upcoming event. The one on the left is a chocolate crust, lined with slivered almonds, with an orange filling and topped with a chocolate ganache. The one on the right is an almond crust, lined with chocolate, with a blood orange filling, and a chocolate ganache garnish. The chocolate-crusted one was by far the winner. The blood orange and almond tart was a bit too sweet for everyone’s liking. It was a little cloying. The chocolate crusted one had better balance in the sweetness department, but I think could use a little more curd. Plus, my crust needs working on. I guess that means back to the kitchen for round two…
[yumprint-recipe id=’35’]