Getting back to my roots - and vegetables, fruits, and restaurants

 Originally this column was my bid at fame and perhaps fortune (Sell ads in the blog for a royalty)  It began as restaurant reviews, hence the title Word of Mouth - cute, eh?  Occasionally a recipe so you could make dishes like Maderna's cheese-stuffed, bacon wrapped shrimp at home.

I haven't done any recipes for awhile - The Virus kept us all at home, and the restaurants, source OF any recipes were closed.

And then house cleaning turned up The Little New Orleans Cookbook by native Gwen McKee.  Which in turn had a great variety of good eats.  Let's.

The only local Cajun/Creole place around is The Ragin Cajun.  One of my favorite things of theirs is corn and crab bisque.

CORN AND CRAB BISQUE  

1/2 lb. butter

3T flour

1 large onion, chopped - more toward minced than chunked

1 quart milk 

1 16 oz can of creamed corn

1 can Cream of Potato soup*  Doubling for Mornais sauce?

1/4teas mace (I think the mace adds that  faintly smoky taste)

pinch of red pepper

1 pint picked over crab meat

1/4 lb. grated Swiss cheese (say "huh"?) 

Melt the butter, sifting in the flour, then the onions  to be soft-cooked for about 10 minutes to get them that way.  When this has all died down, add the milk a little at a time.  The author left this step out, but it makes sense.  

*Bisque could be described as white gravy - Mornais sauce - with a bunch of crab in it.  Picked over crab, of course.