The Comforts of Sher's Home: File' Gumbo & Sharp Cheddar Mac & Cheese

This post and all the links contained in it are dedicated to Sherry Cermak, author of the What Did You Eat blog who died of a sudden heart attack a week ago today.  Sher was my friend, my confidante, and my personal cheerleader for the last decade.  I loved her, I miss her, and I cherish every memory of the friendship we shared.  I am a better person for having had the good fortune of having her in my life and I will always be grateful to Heavenly Father for allowing our paths to cross.  The fact that we met on a Robert Redford fan site is the ultimate proof that God does, indeed, have a sense of humor as twisted and perverse as our own.

All over the food blogging community today, you will find Sher's friends cooking her recipes in her honor as our way to say "Good bye and We love you, Sherry."

Personally, I couldn't decide which one dish to make from Sher's blog to honor her by so I picked the two dishes we probably talked about the most over the years.  The first is Sher's family's File'  Gumbo.  I love this dish not only for it's deeply comforting taste but for the stories Sher would tell about it and how hilariously offended she would get when her family's file gumbo was confused with regular gumbo.  She told me many times, proudly, that her family's gumbo was a thing of purity and should be touched by no Andouille, no chicken, and certainly no okra, not that they had anything against okra per se, it just didn't belong in their gumbo pot. According to Sher who was passionate on this subject, to say the least, it was actually close to heresy to even mention the words "okra", "sausage", and/or "chicken" in the same breath with Gumbo.  Shrimp and crab only, please.

As for the second dish, if you asked Sherry her favorite food she would say "Cheese", or at least that's what she always told me.  Her all time favorite was Cowgirl Creamery's Triple Cream.  She said it was heavenly.  I keep intending to mail order some but haven't gotten around to it yet.  When I do, you'll be the first to hear about it.

Sher's mac & cheese dish from Martha Stewart has no Triple Cream Cowgirl Creamery cheese in it but it was damn good anyway.  Sher and I used to laugh about how we both loved mac & cheese so much even the Kraft blue box was a treat now and then.  Yeah, except the blue box has no actual cheese in it, ahem. But it's the taste of childhood so it's still worth a splurge now and then.

The tomatoes in this recipe are a wonderful addition, roasted with thyme for summery herbiness.  When I first saw this on her blog, I thought "Tomatoes????"  But they really are necessary for the full effect.  No wonder Sherry was drawn to this recipe.  I have a feeling her love for fresh tomato, home-made bread, and real mayo sandwiches from the first sun-warmed tomatoes from her back yard were legendary to more folks than just me.

Sherry made this recipe in the winter of 2007, a recipe from Martha Stewart's Living magazine.  It's technically a "lighter" dish but I was feeling depressed and lonely without Sherry so I decided "screw it" and used half and half instead of low fat milk. Wow.  It is truly wonderful, although while eating a portion I certainly had to face the fact that I am obviously an emotional eater. In spite of that fact, I'll be making it again, that's for sure.  Sherry said it was THE mac & cheese recipe to suit for her childhood memories of perfect mac & cheese, and she was right.  This one is not to be missed.  The tomatoes cut through the richness and leave a tangy taste behind that makes you never want to eat mac & cheese without roasted tomatoes again.

This photo is Sher's from her blog--isn't it gorgeous?

Lighter Mac-N-Cheese            (Martha Stewart Living)

6 small (3-inch) vine-ripened tomatoes, cut into twenty-four 1/4-inch-thick slices

3 tablespoons extra-virgin olive oil

1-1/2 teaspoons fresh thyme leaves, plus sprigs for sprinkling

Coarse salt and freshly ground pepper

5 slices white sandwich bread, with crust

2 tablespoons unsalted butter

1 pound elbow macaroni

2 cups homemade or low-sodium store-bought chicken stock

5 tablespoons all-purpose flour

Pinch of freshly grated nutmeg

Pinch of cayenne pepper

2 cups low-fat (1 percent) milk

8 ounces extra-sharp cheddar cheese, grated (about 2 1/4 cups)

1/2 cup Parmesan cheese, freshly grated

1.   Preheat oven to 400°. Spread tomatoes in a single layer on 2 rimmed baking sheets. Drizzle each sheet with 1 tablespoon oil; sprinkle each baking sheet with 1/2 teaspoon thyme, and season with salt and pepper. Bake until tomatoes have softened, about 20 minutes. (Leave oven on to bake the mac-n-cheese.)

2.   Process bread in a food processor until coarse crumbs form. Melt 1 tablespoon butter with remaining tablespoon oil in a medium skillet over medium heat. Add breadcrumbs, and toss to coat. Season with salt and pepper; set aside.

3.   Bring a large pot of water to a boil over high heat. Add 1 tablespoon salt and the pasta. Cook pasta until almost al dente, about 5 minutes. Drain, and run under cold water to stop cooking. Transfer to a large bowl; set aside.

4.   Whisk 1/2 cup stock into the flour in a medium bowl; set aside. Melt remaining tablespoon butter in a medium saucepan over medium heat. Stir in nutmeg, cayenne, remaining 1/2 teaspoon thyme, and 1 teaspoon salt. Add milk and remaining 1 1/2 cups stock. Whisk in flour mixture. Bring to a boil, whisking frequently. Reduce to a simmer. Cook 8 minutes, whisking frequently. Add cheeses; cook, stirring, until melted. Pour over macaroni, stirring to combine.

5.    Put some tomato slices in bottom of a baking pan and spoon the macaroni mixture into it. Top with tomato slices. (Don't use too many or the flavor will be overwhelmed.) Sprinkle with breadcrumbs and thyme sprigs. Bake until bubbling and golden brown, about 30 minutes. Serve immediately.

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The other recipe, Sher's family's Gumbo is a thing of beauty. I'm not kidding.  It was everything she said it would be. The "gravy" is rich, comforting, and earthy, a perfect foil for the lightness of the seafood. FAN-FREAKING-TASTIC!  You must make this immediately. 

I do have one small confession.  Upon tasting this dish I accidentally thought "This is GREAT, but you know, I think it would be different but also good to make it with the chicken, Andouille, and okra."  Holy Shit! The cardinal gumbo sin.  Of course, I immediately washed my own mouth out with soap and castigated myself for hours for having thought such a nasty think. I'm wondering, and somewhat hoping, that she'll have to come haunt me for my sacrilege.

Shrimp and Crab File Gumbo

  Makes  6-12 Servings  (I tripled this amount--Sher)

Note:  Shrimp stock is best, but if you don't have it--use water.  If your peel your own shrimp, save the shells (even better if you have shrimp heads) and cover them with cold water in a large pot. Cook for about 30 minutes, then strain the shells out. I freeze batches of it every time I peel shrimp.

Ingredients

2 cups     chopped onions
1½ cups     chopped green bell peppers
1 cup    chopped celery
2      whole bay leaves
2 teaspoon     salt
½ teaspoon     pepper
½ teaspoon     red pepper flakes
½ teaspoon     thyme
¼ teaspoon     oregano
¾ cup     vegetable oil
¾ cup     flour
1 cup tomato sauce
5-1/2  cups   water or shrimp stock
1 tablespoon     minced garlic
1-1/2 pounds     crabs, bodies and claws
2-3 pounds shrimp; deveined and shelled
(use shells to make stock )
dash of Tabasco
file powder

Put the flour and oil in a heavy skillet over medium high heat. Stir constantly until it turns dark brown. Be very careful not to splash any of the roux on yourself as you cook it.   Do not let the roux burn.  Adjust the heat lower if it looks like it may burn.

When the roux is done, immediately begin adding the chopped vegetables to the roux in the skillet.  Saute For about 6-8 minutes, stirring constantly. 

Have the stock or water ready and hot in a large pot. Bring to a boil and begin adding the roux vegetable mixture to the boiling stock, stirring after each addition.  Add the salt and the tomato sauce.   Note:  If I don't have any shrimp stock and have to use water, I add about 1pound of the shrimp and a can of crab meat and cook it for flavoring the stock. Cook about 1 hour.  Taste to see if it needs more salt.  This base can be refrigerated until you're ready to eat the gumbo.  In fact, it tastes better if it sits for a day or so.

When you're ready to eat the gumbo, bring stock to a boil and add the peeled shrimp and crab.  Cook for about 10 minutes, then turn the heat off and let it sit for a few minutes more.  Serve over hot rice.  Sprinkle file over the top, being careful to add and sample. If you're heavy handed it will make your gumbo too thick.

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The following links are to other tributes to our dear friend, Sher.  I will continue to update the list as links come in.  Please be patient with me.  I've worked the last three nights overnight. I'll post what I've gotten up until now but I need to sleep until about 3pm my time because I work again tonight 6pm-7am. Tomorrow morning, I'll again update the list with anything that comes in after I leave for work.

LINKS:

www.blogher.com/memoriam-remembering-sher-what-did-you-eat

Katie -- http://thyme2.typepad.com/thyme_for_cooking_/2008/07/chickpea-patties-for-sher.html

Shannon -- www.mouseinthesauce.blogspot.com/2008/07/shers-scallion-ginger-chicken-linguini.html

http://wellfed.net/2008/07/22/farewell-to-a-fit-fare-friend

Kate -- www.cooknkate.wordpress.com/2008/07/25/sorrow-in-the-blog-world/

Ilva -- http://lucullian.blogspot.com/2008/07/chickpea-and-eggplant-salad-with-fresh.html

Barbara -- http://www.winosandfoodies.com/2008/07/tribute-to-sher.html

Allen -- http://www.eatingoutloud.com/2008/07/edamame-with-mint-pecans-and-scallions.html

Lisa --http://llcskitchen.blogspot.com/2008/07/thanks-sherry.html

Kalyn -- http://kalynskitchen.blogspot.com/2008/07/asian-style-cole-slaw-for-sher-who.html

Eve, the Chocolate Lady -- http://inmolaraan.blogspot.com/2008/07/eggplant-with-herbed-walnut-sauce-in.html

Ulrike -- http://ostwestwind.twoday.net/stories/5086156/

Karen -- http://bakemyday.blogspot.com/2008/07/poilne-and-embroidered-panties-for-sher.html

Grace -- http://asoutherngrace.blogspot.com/2008/07/tribute.html

Mary -- http://shazaminthekitchen.blogspot.com/2008/07/goodbye-sher-hunka-burning-love.html

Susan -- http://foodblogga.blogspot.com/2008/07/remembering-sher-of-what-did-you-eat.html

Update  7/27  4pm

Kelly-- http://www.barbaricgulp.com/2008/07/shers-lentil-spinach-patties.html

Karen -- http://sassymonkeyreads.wordpress.com/2008/07/27/shers-southern-baked-beans/

Karina -- http://glutenfreegoddess.blogspot.com/2008/07/mexican-black-bean-soup-in-memory-of.html

Sara -- http://iliketocook.blogspot.com/2008/07/sher.html

Mike -- http://iatethat.wordpress.com/2008/07/27/sherry/

Sheryl -- http://saveyourfork.wordpress.com/2008/07/27/remembering-sher/

Michelle -- http://accidentalscientist.blogspot.com/2008/07/tribute-to-sher.html

Update 7/28 8am

Kathy -- http://kathybou.wordpress.com/2008/07/27/what-we-ate-tonight-with-thoughts/
Christine -- http://christinecooks.blogspot.com/2008/07/sher.html

Andrea -- http://www.andreasrecipes.com/2008/07/27/in-memory-of-sher/

Astrid -- http://foodblog.paulchens.org/?p=1243

Babs -- http://www.strohmaier.biz/blog/index.php?/archives/130-what-did-you-eat.html

Lynn -- http://cookiebakerlynn.blogspot.com/2008/07/meatballs-for-sher.html

Sue -- http://coffeepot.wordpress.com/2008/07/27/for-sher-a-celebration-of-food/

Teresa -- http://imrunningtoeat.blogspot.com/2008/07/tribute-to-sher-eggplant-and-goat.html

Gaye (Cakelaw) -- http://kitchenlaw.blogspot.com/2008/07/remembering-sher-buntys-empire-biscuits.html

Kristen -- http://dineanddish.net/2008/07/a-foodie-friend-tribute/ 

Simona -- http://briciole.typepad.com/blog/2008/07/dedicato-a-sher.html

Rosa -- http://rosas-yummy-yums.blogspot.com/2008/07/potatoes-baked-with-parmigiano.html

Monique -- http://livingonbreadandwater.blogspot.com/2008/07/for-sher.html

Comments

[Susan from Food Blogga]

This is such a beautiful way to honor a beautiful friend. Thank you, Glenna.

[Jenny]

Sorry Glenna, was I supposed to let you know I did my own post for her today as well?
Your choices look wonderful and I hope you get that haunting you deserve (no chicken, no chicken, No Chicken!)
Hugs and Kisses,
Jenny

[Kalyn]

I remember both these posts from Sher very well. That's one way I know how much she impacted me; every recipe post I've seen so far, I vividly remember when she posted it on her blog. What a bittersweet day this will be, seeing all these tributes to her. I hope she would be pleased to know how many people have good thoughts about her. I will update my post now so it points people here to the list of links.

[Butta Buns]

That's a lovely pairing of her recipes, they're making my stomach growl. I agree with Kalyn this will indeed be bittersweet but I think Sher would be very proud.

[katie]

This is a very bittersweet walk down memory lane. Sher would/must be proud/tickled that she made such an impact on so many.

[Astrid]

thanks Glenna for providing all the links it indeed is a bittersweet walk on the memory lane but like Kalyn I remember most of the recipes posted so far and I remember to have talked about a few with her smiling and laughing of course ;) that's just how she was...

an I am sure she is there above us seeing our efforts and smiling!

[Baking Soda]

Thank you Glenna for taking the time out of your grief and schedule to write another beautiful post to remember Sher by. I hope this and seeing all love floating around the blogosphere will also comfort you.

[Lynn]

You put so much emotion into two wonderful meals. What wonderful memories of Sher will live on as others discover and cook her favorite dishes.

[barbara]

Thank you for doing this Glenna. I'm enjoying finding all these different blogs and I'm especially enjoying Sher's writings and recipes.

[MyKitchenInHalfCups]

Beautiful again Glenna. Great choices too. I'll be looking at meatballs when I get home.

[MyKitchenInHalfCups]

Beautiful again Glenna. Great choices too. I'll be looking at meatballs when I get home.

[Sue (coffeepot)]

Beautiful post Glenna.

Here is my URL
http://coffeepot.wordpress.com/2008/07/27/for-sher-a-celebration-of-food/

[Cakelaw]

Hi Glenna

These dishes have done Sher proud.

I have posted about Sher's Empire Biscuits in her honour:

http://kitchenlaw.blogspot.com/2008/07/remembering-sher-buntys-empire-biscuits.html

[Shannon]

Glenna, thank you so much for doing this. I just read through all of the tributes and although I tried to leave a comment on each one, I had to stop for too many tears in my eyes. This makes me realize that I want to start paying tribute to every person that I've bookmarked a recipe from, ya know?

[Bob]

Glenna, thank you for honoring Sherry in this way. She would have loved it! Gumbo was our special meal when Sherry's family gathered in our house. She would start planning the preparation days in advance and search for just the right shrimp. Thank you for being such a good friend to her.
Bob

[Rosa]

A great choice of dishes! Really yummy! What a wonderful roundup!

Here's my tribute:
http://rosas-yummy-yums.blogspot.com/2008/07/potatoes-baked-with-parmigiano.html

Cheers,

Rosa

[breadchick]

Glenna,

Here is a link to the post on The Sour Dough: http://breadchick.com/?p=467

I also have an email started to you with links that folks sent me. I think several are already up on your page but just in case.

hugs,

[Tartelette]

I made one of her pasta dishes for us last night. I kept it between us, my personal choice. I looked into her dessert files and noticed that most of them were DB challenges so I will dedicate my challenge post to her instead. One I did while thinking that she would actually enjoyed bathing in all that chocolate ganache :)

[Karen H]

Really enjoy your blog and don't post -- sorry! Altho today I had to add my condolences about your friend Sherry.
I lost my BFF of 35 years 2 years ago to a sudden heart attack as well.
I have moved to Houston from New Orleans after Katrina due to work demands and went back 2 years ago for a scrapbooking weekend convention to see her and other old friends. I came back to Houston on Sunday evening and less than 24 hrs later, she passed away. I am still dealing with some guilt along with the loss. I still want to call her on the phone and tell her this or that, so I know what you are going through.
If you want to talk, I would be happy to listen!

Karen H

[Deborah Dowd]

Glenna,
I had not come across Sherry's blog in my travels, but from your heartfelt posts, I can see what a wonderful person she was and what an impact she had. What a wonderful way to honor her. My sincerest condolences to you and Sher's real and extended family!

[Glenna]

Thank you so very much for all of your comments. You have touched my heart and those of Sher's family and friends.

Thanks for commenting too, Bob. That means a lot to me.

[Kristi]

This was a beautiful tribute. I am so sorry for your loss. Here is my own tribute to Sher:
http://interruptedwanderlust.blogspot.com/2008/07/goodbye-sher.html

[We Are Never Full]

what a wonderful tribute. i never knew sher or visited her blog often, but since her death, i feel the loss. She seemed like a wonderful person who touched many. and a damned good cook to boot!

[Lisa]

Oh my goodness, I'm just finding out about all this. What a shock it is. Sher was so supportive of me when I started my own blog. And I loved all of her photos (of food, cats, and squirrels!) so much, and of course the recipes -- so many of hers are in my del.ico.us catalog. I want to make something from her blog, too; that's such a great idea.

I'm very sorry for your loss and I hope you're finding comfort.

[Glenna]

Again, thank you all so much for the love and support and your memories of Sher. It's wonderful to know how many people she touched.

[Melanie D]

Wow. This is the best post i've read so far today. I love the Mac and cheese and the tomatoes of course. Thanks for sharing this recipe. I'll definitely make a mac and cheese according to your recipe when i'm finished with my tomato poke: http://www.foodista.com/2008/07/28/garden-fresh-tomato-poke-tomato-week-part-1/

Check it out, you might also like it.

[grace]

this is a most amazing homage, glenna. i sincerely hope you're able to find comfort during your time of grief.

[Avra]

I was on vacation and has computer issues on the day of the original tribute - but here is my link:

http://ivegotfoodonmybrain.blogspot.com/2008/08/edamame-for-sher.html

Thanks for organizing this.