Thursday, December 18, 2008

 

It's almost March here in the land of Mardi Gras and Mudbugs (Crawfish). We had our one week of winter and have already started experiencing the start of Summer (who needs Spring anyway, right?). The flowers have already sprung and the sun is shining with only a hint of rain clouds on the horizon.

It has really been an adventure these last few months here in Louisiana, watching the casinos fill up with people from 7 am to 4 am, seeing the 18 wheeler trucks driving down the road with 100 - 50 lb sacks of rice on the back, and working in a place that not only asks for my opinion, but also lets me create entire Asian menus for their buffet.

Next we moved to Mardi Gras (a really big event in Louisiana). Decorations went up, parties were planned, and things went well even without special promotions. What's next you ask? Glad you asked.

March 17 is a day of "Luck o’ the Irish" when everybody wears green, drinks green beer, and celebrates St. Patrick's Day for just being Irish. The standard, "Kiss Me, I'm Irish" pins abound and everybody celebrates "just because they can". My brother's favorite line is, "My mother always told me never to eat anything that has turned green". In most instances, this can be a good motto to live by, but we do have plenty of green food that is not only edible but it is good for us.

Enjoy St. Patrick's Day with your favorite green food, drink, and (hopefully not green) friends. Enjoy my food suggestions for a good party and enjoy the party :-).

Take care all and Bon Appetit!

ROSEMARY SALMON

Salmon fillet

Fresh rosemary leaves

Honey

Butter

(Paul Prudome's seafood magic - where available)*

Sprinkle seafood magic on both sides. Press rosemary leaves into top of fillet.

Heat a heavy skillet or pan with butter. Place salmon, herb side down, into the skillet and sear the salmon, allowing a light crust to form - about 5-10 minutes. Turn the salmon and pour a little honey over the salmon. Place in oven and bake in a hot oven for 10 -15 minutes more or until salmon is cooked through. Be careful not to overcook the salmon or it will turn too dry and flaky.

To serve: Place fillet on plate, pour juices from pan over salmon. Let the salmon rest for 10 - 15 minutes before cutting into serving pieces.

*If you cannot find seafood magic, try a combination of herbs that you like. For example, parsley, sage or thyme (which also goes well with rosemary)

PECAN FLORENTINE BASKETS

16 oz (480 g) sugar

4 oz (120 g) honey

6 oz (180 g) butter; melted

5 fl oz (150 ml) water

8-½ oz (255 g) flour

10 oz (30 g) pecans; crushed

additional melted butter and 1 cup of cold water, as needed

Combine sugar, honey, and butter. Add water then flour and stir in pecans. Cut wax or other paper for lining into large squares. Brush the sheets pan (cookie sheet) with melted butter, lay paper on the sheet pan and butter the paper. Using a small scoop, drop one scoop of mixture on each square. Dip a fork in water, and press down on the dough.

Bake at 500° F (260° C) until lightly brown around the edges. QUICKLY lay the baked

Mixture over soufflé cups and cover with monkey bowls. Cool. Remove the dishes and carefully peel away the lining paper. Store in an airtight container.

LIME MOUSSE

1 Cup (8 fl oz / 2 dl / 250 ml) cold water

¾ oz (22.5 g or 5-6 gelatin sheets) unflavored gelatin

2 Tbsp lime zest

1-½ Cups (12 fl oz / 375 ml) fresh lime juice

1 qt (4 Cups / 8 dl / 1 liter) heavy cream

2 Cups (4 dl) sugar

12 egg whites (use homogenized)

Dash of salt

Combine water, gelatin*, zest and juice in small sauce pan; bring to boil and remove from heat. Cool gelatin mixture in ice bath (do not allow to congeal).

Whip the cream with 1-½ cups (3 dl) of sugar until stiff peaks form. Whip the egg whites; slowly add ½ cup (2 dl) sugar and salt and continue whipping until stiff.

Fold whites into cream with a wooden spoon and then into gelatin.

Chill in covered glass bowls 4-6 hours or overnight. Serve with a touch of whipped cream and grated zest of 1 lime.

* If you use gelatin sheets, soak them in cold water first.

---

CHOCOLATE SOUFFLÉ

(Serves 6)

3 Tbsp butter, melted

3 Tbsp flour

¼ tsp salt

1 Cup (8 fl oz / 2 dl / 250 ml) milk

2 eggs, separated

4 Tbsp sugar

1 oz (30 g) chocolate, melted

1. Blend butter, flour and salt.

2. Add milk and chocolate.

3. BTB (Boil To Blend) stirring constantly.

4. Combine yolks with sugar.

5. Pour chocolate mixture over the yolk mixture; beat until thick, like

yogurt.

6. Beat egg whites until stiff.

7. Fold chocolate batter into beaten egg whites.

8. Pour batter into greased baking dishes.

9. Bake at 350° F (180° C) in a water bath until firm. ( 50-60 minutes )

10. Serve at once!

-----------------

ITALIAN CHEESE CAKE

(A very large cheese cake)

2 Cups (2 dl) sugar

1 Cup (8 fl oz / 2 dl / 250 ml) heavy cream

10 eggs

15 egg yolks

Vanilla essence to taste

3 lbs cream cheese

1-½ lbs marscapone cheese

1. Blend cheeses together.

2. Add sugar.

3. Add cream.

4. Add eggs and vanilla. Blend well.

5. Pour into 2 spring form pans.

6. Bake in water bath at 500° C (260° ) for 10 minutes.

7. Reduce heat to 375° F (190° C) and bake about 40 more minutes.

8. Cool.

9. Carefully remove from pan, sprinkle with a little freshly grated

nutmeg, slice and serve.

 

---

RED VELVET CAKE

Cake

1 Cup (2 dl) butter

2 Cups (4 dl) sugar

3 Eggs, beaten

1 Tbsp cocoa

1 Tbsp vinegar

½ tsp salt

2-½ Cups (5 dl) flour

1 Cup (8 fl oz / 2 dl / 250 ml) buttermilk

1 tsp vanilla

2 oz (60 g) (ca. 2-½ Tbsp) red food coloring

 

Frosting

1-½ Cups (12 fl oz / 375 ml) milk

3 Tbsp flour

1-½ Cups (3 dl) butter

1-½ Cups (3 dl) sugar

1-½ Cups (3 dl) coconut, shredded

¾ Cup (1-½ dl) pecans, chopped

¾ Cup (1-½ dl) (black) walnuts, chopped

1. Cream butter and sugar; add eggs, beat until fluffy.

2. Make a paste with the cocoa and vinegar and add to mixture.

3. Sift together flour, soda, and salt.

4. Alternate adding flour mix and buttermilk to mixture.

5. Add vanilla and food colouring.

6. Pour into 3 9 inch (97 cm) round pans that have been greased,

floured and lined.

7. Bake at 350° F (180° C) for 20-30 minutes.

8. Cool.

 

Frosting:

1. Cook milk and flour in saucepan; remove from heat. Cool.

2. Combine butter with sugar; whip into cooled milk.

3. Add remaining ingredients. Let cool and spread over cake.

 

---------

KATHY'S CHOCOLATE CAKE

(This is a fairly large cake or cakes)

 

36 oz (2 lbs / 1 kg) sugar

20 oz (1-¼ lbs / 600g) Crisco (vegetable lard)

9 eggs

33 oz 2 lbs + 1 oz (2 lbs + 30 g) flour

5 oz 150 g) cocoa

1 tsp baking powder

1 Tbsp salt

1 Tbsp + 1 tsp baking soda

4 Cups (1 quart / 1 liter) cool water

1 Tbsp vanilla extract

1. Grease and flour three spring form pans.

2. In a large mixing bowl beat the sugar, Crisco* and eggs until well combined; mix on high until fluffy.

3. Sift dry ingredients together.

4. Alternately add the dry and wet ingredients and mix, until all is combined.

5. Bake for about an hour at 350° F (180° C).

6. Cool; remove from pans; wrap.

 

* Crisco is vegetable shortening (lard).

To serve: reheat in microwave, serve with rum sauce.

---

Short Cake 

2 Cups (4 dl) flour 
½ Cup ( 1 dl) butter 
2 Tbsp baking powder 
¼ tsp salt 
2 Tbs sugar 
¾ Cup buttermilk 
1 egg 

Heat oven to 375° F (180° C). Grease round layer pan ca. 8 x 1-½ inches (20 x 4 cm). Measure flour, salt and baking powder into a bowl. Cut in the butter until mixture looks like meal. Combine eggs and buttermilk and add to flour mixture until just blended. Pat into cake pan. Bake 20 - 25 minutes or until wooden pick inserted in center comes out clean.

Good with crème fraiche (light sour cream) and peaches.

--------

Chicken or Veal Picata 

(Makes one portion) 
This is an easy recipe and particularly suited for one. 
One piece chicken breast or veal cutlets 
A little Rosemary, and sage 
1 Tbsp flour 
Butter or olive oil 
1 Tbsp Capers 
½ - 1 tsp lemon juice 
*sundried tomatoes - optional 
Little cream - optional 

Lightly season meat portion; dredge through flour. Sauté in hot butter and cook until done. Add capers and lemon juice; then sundried tomatoes. Add a little cream and gravy browning if you wish to have a 
little sauce. Season with salt and pepper and serve with freshly cooked rice or pasta and a green salad.

---

APRICOT-NUT TART

1Cup (2 dl) almonds, chopped coarsely

1 Cup (2 dl) walnuts, chopped coarsely

1Cup (2 dl) pecans, chopped coarsely

1-½ Cups (3 dl) flour

1-¼ Cups (2-½ dl) light brown sugar

6 Tbsp butter

½ Cup (1 dl) dried apricots, diced

4 large eggs

½ Cup (1 dl) light corn syrup

¼ Cup (½ dl) butter

2 Tbsp apricot nectar

1 Tbsp vanilla

1-½ tsp grated lemon rind

1. Toast nuts in shallow baking pan at 350° F (180° C) for 5-7 min. Stir once.

2. Pulse flour, ¼ cup, brown sugar, and butter in processor until crumbly - or use a pastry cutter if you are doing this by hand.

3. Add 1 egg, pulse until a ball forms or use a wooden spoon or fingers and lightly work the egg into the dough until a ball forms..

4. Press dough into the bottom and up the sides of an 11-inch (27.5 cm) tart pan.

5. Freeze two hours.

6. Stir together 1 cup brown sugar, 3 eggs, apricots and the rest of the ingredients, including the nuts and pour into the crust.

7. Bake on bottom rack at 350° F (180° C) for 35-40 minutes or until the filling is set.

CREME BRULEE

2-¼ Cups (4-½ dl) sugar

9 eggs

4-½ cups (1 quart plus ½ Cup / 9 dl 1 liter plus 1 dl) milk

¾ Cup (6 fl oz / 1-½ dl / 190 ml) heavy cream

A dash of vanilla essence (¼ tsp vanilla sugar)

1. Combine all ingredients.

2. Pour into four-ounce ramekins.

3. Bake in water bath at 350° F (180° C) for about one hour.

4. Remove from oven and cool in the refrigerator.

5. Remove from ramekin onto small plates.

6. Sprinkle granulated sugar on top, ( optional - burn with propane flame).

7. Garnish with whipped cream and berries.