Seafood gumbo

This was something I just threw together with what I had in the house, so the ingredient list is rather long. I'm writing it up because my father really liked it. I might have a stab at a simplified version in the future.

INGREDIENTS:

• 6 cups of chicken broth
• 1/2 bottle of white wine
  
• 3 oz dried shiitake mushrooms
• 3 oz dried portabello mushrooms
• 1 dried pasilla chipotle pepper
• 3 medium onions, sliced
• Olive oil for sautee
  
• 28-oz can whole tomatoes
• 1 lemon, juice and zest
  
• 2 tbsp reduced sodium tamari
• 2 tbsp cornstarch
• 1/2 lb frozen peas
• 1 lb frozen cut okra
  
• 1 lb shellfish (I used Trader Joe's frozen "seafood medley")

INSTRUCTIONS:

1. In a small bowl, immerse the mushrooms and chipotle in enough boiling water to cover; let stand covered for ten minutes. Do not drain!
2. Sauté the onions over medium-high heat until golden.
3. Meanwhile, combine broth, tomatoes, lemon juice and zest, okra, peas, tomatoes, and tamari in a soup pot.
4. Transfer the mushrooms and chipotle to the soup mixture. Strain the soaking liquid and add it to the soup.
5. Transfer the onions to the soup. Deglaze the pan with the wine, then transfer this liquid to the soup.
6. Bring soup to a boil. Reduce to simmer, and allow to cook, covered, for 1 hour.
7. Remove a few tablespoons of broth in a cup. Add the cornstarch and stir vigorously until dissolved. Stir back into the soup.
   
8. Add the seafood to the soup. Even if frozen, it will cook very quickly. Do not boil.

Adjust salt to taste. Keeps for several days.

Walnut herb vinaegrette

This is a variation on a salad dressing that my mother used to make us growing up. Squeezing the shallots under running water gets rid of the chemicals that give us bad breath and making us cry, leaving only a sweet, spicy note in its place. You may also opt to include them whole.

One great thing about fresh herbs is that they intensify flavors without salt, meaning that this dressing tastes a lot saltier than it is.

The classic salad with which my mother made this dressing was a bed of Boston and Romaine lettuce with chopped walnuts and aged gruyere cheese. The gruyere must reach room temperature!

INGREDIENTS:

• 3/4 cup red wine vinegar (NOT balsamic!)
• 1/2 tbsp olive oil
• 5 oz (2 large) shallots, minced
• 3 tbsp walnuts
• 1 tbsp fresh chives, rough chopped
  
• 1 tbsp fresh parsley, rough chopped
  
• 1/2 tbsp dried tarragon
• 1/2 tsp salt

DIRECTIONS:

1. In cheesecloth, squeeze out the minced shallots under running cold water for about a minute.
2. Combine all ingredients in a blender until very smooth.

Store in the refrigerator. Serve at room temperature if possible.