PORK CHOPS AND APPLESAUCE my way...

 This morning I could not decide if I wanted to make a pork roast or gumbo.  My darling husband was the tie breaker.  He wanted pork.

I started off thinking about marinating my rib roast in red wine, then I started thinking about the sweetness level and soon was thinking about what fruits I could use instead.  Eventually I ended up go to the classic that everyone loves...

PORK CHOPS AND APPLE SAUCE

Well, not quite.  I think it was a 6 lb rib roast.  I  rubbed it down with a mix of: garlic, dijon mustard, rosemary and pepper.  Then I grated onion and mixed it with applesauce and poured it over the top.  I cooked it at 225 for about 4 hours.

There was so much amazing juice from it that I mixed flour into the sauce to make a gravy.

To accompany this, I wilted some thin sliced leeks with butter and used liquid from yogurt I was draining for the potatoes.   

This will be done again.

Ingredients:

RUB

2 T garlic

2 T dijon mustard

2 T rosemary fresh chopped, or 1 T dry

1 T pepper

TOPPIING

2 c applesauce

1 c sweet onion, grated

POTATOES

2 leeks

1/4 c butter

3 2/3 c yogurt liquid ( you could also use half yogurt or buttermilk and half water or make them normally, substituting 1 c sourcream for 1/2 milk. 

1 pkg Honest Earth mashed potatoes

COOKING DIRIECTION-for those needing more guidance  tee-hee

1) mix the rub and smother your roast with it

2) put it baking dish

3) mix applesauce and onion and pour over pork

4) cover and bake at 225 for 3 hours covered

5) uncover and bake for an additional hour to form a crust.  

     for more crust, uncover sooner, or don't cover at all

***Once you pull it from the oven, drain the juice into a sauce pan and whisk in 2 T flour for every cup (for a thick gravy, or 1 T flour per cup of juice for a thin gravy), bring to a boil, wisking until it becomes glossy and translucent.

Below is a link to the potatoes I use.  Freeze dried without any preservatives:

1) put leeks and butter in  covered sauce pan on medium, stirring occasionally until wilted

2) add half of liquid and bring to boil

3) stir in potatoes

4) add remaining liquid and stir until well combined

5) turn off heat and let sit until ready to serve.

***  Though I made this with a rack roast, in the future I would use a standard pork roast, as I lost the beautiful crust in the cutting.  We still put the sauce back on for eating.***

https://www.amazon.com/Honest-Earth-Creamy-Mash-Potatoes/dp/B09XSTKHQL/ref=sxin_17_pa_sp_search_thematic_sspa?cv_ct_cx=mashed+potatoes&sbo=RZvfv%2F%2FHxDF%2BO5021pAnSA%3D%3D&sr=1-3-6024b2a3-78e4-4fed-8fed-e1613be3bcce-spons&sp_csd=d2lkZ2V0TmFtZT1zcF9zZWFyY2hfdGhlbWF0aWM&psc=1

Spice Cake

A family friend has their birthday today and according to my sources they *LUV LUV LUV* spice cake.  After perusing the web for a while I found a few themes, or key ingredients, that I think are required,  For a good spice cake it must contain buttermilk for richness.  It should also have a combination of butter and oil for moistness and mouthfeel.  The spices should not only have more cinnamon than other spices but also contain clove, nutmeg, allspice, and ginger.  Last but not least it should be made with brown or raw sugar instead of granulated.  I supposed you could always add molasses to get the same feel, but why add another ingredient when it is not necessary?

SPICE CAKE

1 stick butter (1/2 c)
2 c raw sugar
4 large eggs
1/2 c olive oil
1 1/2 t cinnamon
1/2 t clove
1/2 t nutmeg
1/2 t allspice
1/2 t ginger
1/2 t salt
1/8 t chipotle
2 t baking powder
1 t baking soda
1 t vanilla
3 c cake flour

DIRECTIONS:

1)  Preheat oven to 350

2)  Cream butter in stand mixer

3)  Cream raw sugar into butter

4)  Slowly add eggs into mixture one at a time

5)  Add oil in slowly

6)  Add in cinnamon, nutmeg, clove, allspice, ginger, chipotle, baking soda, baking powder and vanilla

7)  Slowly mix in buttermilk

8)  Mix flour in 1 cup at a time

9)  Grease and flour your pan

10)  Bake for about 1 hour until a toothpick comes out clean

SUGGESTED FROSTING

There are several different flavors for the frosting, but the only acceptable frosting is a cream cheese buttercream.

INGREDIENTS:
1 lb creamcheese
2 sticks butter
1 lb powdered sugar
1 T desired flavor (vanilla, maple, orange, orange zest, rum, etc...)

BROWNIES and RUM BALLS

This year in my Christmas boxes I am making Rum Balls.  I was disappointed when I discovered my dear grandmothers recipe called for Nilla Wafers held together by corn syrup.  I was more disappointed when I discovered that was the standard.  Do not get my wrong I LOVE my grandmothers Rum Balls.  I just can not bring myself to using a commercial cookie filled with all kinds of crap when I am making goodies to send them to my loved ones.  Realistically I could have just make sugar cookies or shortbread for the base but I, being who I am, decided to find something that would be closer to the origination of Rum Balls.  That it starts with a cookie tells me that it was a way of not letting stale baked goods go to waste.  That is when I found Martha Stewart's Rum Ball recipe.  She made it with Brownies and Rum.  It made perfect sense, after all all of the Rum Ball recipes I found also had chocolate.  I had to scour the web to make certain it was not a fluke.  No I do not think it is likely that they originated with brownies.  But, I do think they were stale confections mashed up with rum and the chocolate aspect may have been added later.

This post will have recipes for both Brownies and Rum Balls.

The brownie recipe I am posting is not an original.  It has some modifications from a recipe I have had for over 20 years.  But it makes some of the best brownies I have ever had.

BROWNIES

INGREDIENTS

1 c butter
1 c coffee (hot)
1/4 c cocoa powder
2 c flour

2 c raw sugar

1/2 c buttermilk
2 eggs
1 t baking soda
1/2 T vanilla

DIRECTIONS
1)  preheat oven to 400
2)  mix coco powder into coffee and bring to boil
3)  pour coffee & cocoa mixture over butter to melt it
4)  mix buttermilk and rum into coffee and cocoa (this shall now be called liquids)
5)  in mixing bowl beat eggs until light and fluffy
6)  mix sugar into eggs until thick and creamy
7)  mix liquids into egg mixture until smooth
8)  sift together flour and baking soda and add to combined ingredients being careful not to over mix.
9)  pour into a well buttered 11x17 pan and bake for 20 minutes
10)  cool and frost if desired then serve

Timpano

I have no idea how I have not published this recipe yet.  Timpano, Italian for little drum, is a decadent and fun casserole/pie.  I do love it.  When I make it I usually make several small batches and freeze them because it is a fair bit of work.  You could also make the components over a few days.

TIMPANO

INGREDIENTS

FILLING
I love to layer 3 meats, 3 cheese, 3 pastas, and a red sauce inside the crust.
Meats:  1 lb meatballs
             1 lb hot italian sausage
             1/2 lb peperoni or salami, thinly sliiced
Cheese:1 lb mozzerella
            1/2 lb ricotta
            1/2 lb romano, or other hard italian cheese
Pasta:  1/2 lb spaghetti
            1/2 lb tube pasta like rigatoni
            1/2 lb tortilini or other small filled pasta
Sauce  48 oz tomato sauce
            1 large red onion
            8 oz crimini mushrooms
            1 T garlic
            1/2 T salt
             1 T crushed red pepper flake
            1/2 T marjoram
            1 T basil
            1/2 T oregano
            1/2 T thyme
            1 T fennel

Crust-a good crust makes all the difference.  It took several tries to make it just right.
           4 c flour
           2 t baking powder
           2 t salt
           1 c milk
           1 c olive oil
           2 eggs

DIRECTIONS

CHOCOLATE ALMOND BISCOTTI-gluten free

 I have long held that Juilia's Biscotti could be made with almond flour.  Before today, I have never tried it.

This comes from my beloved mother in law.   This biscotti will last for a week easily, if you don't eat it all first. It has only lasted more than a few days in my house because it was misplaced. INGREDIENTS 1/2 c butter 2 T olive oil 3 egg yolks 3 eggs 1 1/2 c sugar ( I prefer the rich flavor of raw sugar) 1 T anise seed 2 t vanilla 6 c almond flour 1 c cocoa powder 1 c almonds 1 bag dark chocolate chips 5 t baking powder  3/4 t salt DIRECTIONS 1)  preheat oven to 375 2)  melt butter and cool by adding olive oil 3)  beat eggs until soft and foamy 4)  mix sugar into eggs until thickened and lemon color 5)  mix in oil butter mixture then slowly add chocolate chips, almonds, vanilla and almond 6)  sift together almond flour, cocoa powder, baking powder and salt then mix into wet ingredients in about 3 additions 7)  divide dough into half and like cookie sheet with parchment paper 8)  form two long, flat bars the length of the cookie sheet and bake for 30 minutes 9)  cut each bar crossways into 16 cookies and lay on cut sides then bake for 10 more minutes 10)  cool and serve This is very rich.   The texture is just a bit different, but not in a bad way.

French Onion Soup

 Due to health issues, some members of my family can only eat things with a clear broth base.  I decided to get creative and bring out the classics

French Onion Soup

4 sweet onions

4 T butter

2 t salt

1 T garlic

1 c dry white wine

1/4 c whiskey

7 c beef broth

1 t thyme

Directions

1) thin slice onions

2) put in pan with butter and salt on Medium High

3) let carmelize and stir until they are almost a marmalade

4) add wine, whiskey, beef stock and time

5) bring to a boil and serve with bread and a nice cheese like Cambazola

Chili, RED, Texas style

 My husband and I had a long time dialog about proper Chili.  It usually started with him saying something about it not having beans.  He had never come up with anything compelling.  Chili, it is as controversial as BBQ and who is from the South.  Finally he came to me with the idea that beans do not grow well in Texas. This I can work with. Beans like a hot, humid climate.  Most of Texas is quite arid.  Then he started bringing me recipes.  The recipes reminded me of Mexican recipes for met that was stewed all day.  The ingredients made sense.  We eventually found this recipe.  

My husband is not a fan of a lot of heat, so we had to make a few modifications.  Anyone who knows me knows that I can not help myself but to adjust. 

 “The code is more what you'd call 'guidelines' than actual rules." -Hector Barbossa

That being said, here is what we did...

We dropped the bacon and either use Beef Heart or substitute Beef Broth for the water-this makes it richer.

For the Chili Powder, we get large packages of dried Ancho, Juajillo or whatever peppers are available, seed them and grind them.  One of these days I will try it with the seeds in, and a second batch with store bought chili powder, if I can find it without anti-caking agents.

And here is what we came up with...

TEXAS RED mild a.k.a. Chili to us Yankees and Northerners

Ingredients

3 lbs Beef or Beef heart in a large grind or small cubed

1 onion finely chopped

1 T garlic minced

1 T cumin powder

1 T salt

1 c ground chili's (ancho and guajillo perferred)

4 c water or Beef Broth if using Beef and not the Heart

Directions

1    mix all ingredients in a pan and bring to a boil

2    simmer on low for 4 hours, stirring occasionally

3    serve with; hot sauce, sour cream, grated cheese and biscuits

Notes

1    Different peppers will change the flavor mildly

2    Leave in as many seeds as you want heat.  We take out all the seeds for my husband, I add hot sauce to mine.

3    Beef heart gives a richer flavor but does not have the, "Off" flavor often found with organ meats.  It is also awesome because it has extra bioavailability and is cheap.

I hope this inspires you to try something old and something new.

Anthoinette

Flavorful Flourless Chocolate Cake

Tonight I wanted CHOCOLATE!!!  I looked for the Pierless Cholcolate Mousse recipe from Alton Brown to no avail.  I decided to look for a flourless chocolate cake instead.  I found this one by King Arthurs Flour.

So, I did what I do and here it is.

FLAVORFUL FLOURLESS CHOCOLATE CAKE

INGREDIENTS:
170 g (1 c) 70% chocolate chips
1/2 c butter
3/4 c raw sugar
1/4 t salt
1 t vanilla
3 large eggs
zest 1 mandarin orange, or 1/4 regular orange
1/2 t cinnamon
1/8 t clove
1/8 t nutmeg
1/2 c cocoa powder

DIRECTIONS:

1) . Preheat oven to 375

2) . Melt chocolate and butter in a double boiler, mix until smooth

3).  Mix in; raw sugar, salt, vanilla, cinnamon, clove, nutmeg & orange zest

4). Beat in eggs, one at a time until fully incorporated

5) . Beat in cocoa powder until smooth

6) . Place in 12 cupcake cups or an 8" round pan lined with parchent paper
and bake until a broken skin apears on top.  For a cake this should take about 25 minutes, for cupcakes 15-18. 

NOTES:
Both my husband and I agreed this needs no frosting, the orange and spices punch right through.

Ratatouille

Ratatouille, made famous by the French and even more famous by the movie, I believe originated in India.  When I look at it I see plants and a cooking method all appropriate for India.  The key to my Ratatouille is Fennel.  If you change the origin, you change the flavor just a bit and go from there.

If you want it to be completely authentic you would probably cook to whole spices until they pop, then saute the onion until tranlucent slowly adding all of the other ingredients and simmering all day.  My method is easier, and I will even give you a crock pot method.

RATATOUILLE

Ingredients

1/2 c butter or olive oil(vegan)
1 medium onion-perferably sweet
1 medium egglplant
1 large green bell pepper
1 large yellow or red bell pepper
1 large zucchini
1 large yellow summer squash
2 28oz cans of whole peeled tomatoes-preferably without any additives like Calcium Chloride
2 bay leaves
1/4 c garlic
1 t cumin
1 t coriander
1-1 1/2 T fennel
1 t crushed red pepper(or 1/2 jalepeno seeded)
1 c fresh basil chopped
salt

DIRECTIONS

1)  Dice eggplant into 1/2" cubes

2)  salt eggplant liberaly and place in colander inside of bowl and weigh it down with a bowl to extrude bitter juices

3)  cut all vegetables into a small dice

4)  once eggplant has extruded about 1/2-1 c juice rinse it under cold running water until salt flavor is almost gone

5)  open tomatoes, retaining juice, squeeze each tomato, crushing it into several pieces


Crock Pot

After completing steps 1-5 above

6) Put all ingredients into crockpot and cook at a low simmer all day

7) adjust salt before service


Stove Top

After completing steps 1-5 above

6) melt butter or heat oil in pan and saute onions until translucent

7) add next 5 ingredients and stir until hot

8) add remaining ingredients, except for basil and salt, bring to a boil

9) reduce to simmer for 1-2 hours, stirring occasionally

10) 5 minutes before service add basil and adjust salt as desired


Traditional

After completing steps 1-5 above

5) heat pan dry and roast cumin, coriander, fennel and crushed red pepper seeds until they pop

6) add onions and saute until translucent

7) add remaining ingredients, bring to boil

8) reduce to simmer for 1+ hours

9) serve with rice

NOTES

1) this is great on its own or served with bread.  I believe it would traditionally be served with rice or and Indian flat bread like Naan.  It also makes a great pasta sauce and I have even made Lasagna with it.  You could also simmer a roast in it or serve it as a side dish.

Mitchell's COME BACK SAUCE will have you coming back for more

We have some great friends here that we have shared some great food with.  Mitch surprised us with a bottle of his Come Back Sauce.  I have had and made come back sauce in Virginia.  Mine was great with seafood.  Mitches is great with everything!  We have used it as a salad dressing, on cooked vegetables, with steak, chicken, pork, potatoes.  It is great on everything!  He has not only given me the recipe but encouraged me to share it.  So, I am posting it on my blog.

Mitchell's Come Back Sauce

INGREDIENTS

1 c Mayonaisse-Blue Plate
1/2 c Olive Oil
1 T Prepared Mustard
1 T Worchestershire Sauce
1/2 t Black Pepper
1/2 t White Pepper
1 clove Garlic-minced or equivalent in liquid or powder
1 Onion, juice of or equivalent in liquid or powder
few dashes Tabasco
dash Paprika
1 T Water
a couple dashes of Dill Weed
dash Curry Powder

Combine all ingredients using and electric mixer.

My take on how to put this together

1 c Mayonaisse
1/2 c Olive Oil
1 T Yellow Prepared Mustard
1 T Worchestershire Sauce
1/2 t Black Pepper
1/2 t White Pepper
1t Garlic-minced
1 Onion
1 t Tabasco
1/2 t Paprika
1 T Water
1 t Dill Weed
1/2 t Yellow Curry Powder

Directions

1) Grate onion and strain to get juice

2) Put onion juice and remaining ingredients in mixer until will combined

3) Let sit for at least 1 hour, preferably 24 hours before using so that flavors can properly meld. 

I look forward to making and using this when we are done with the move.  In the mean time we will share what we have left with friends.

Donut Bread Pudding

Bread Pudding is a classic in most Southern homes.  In Mississippi they make it exceptionally well!  As always I have to put my particular stamp on it.  Or, in this case, find a way to use the excess donuts they have at Church. 

I have two variations that I use of this recipe and I will put them below. 

INGREDIENTS(for 2)

2 donuts
1 extra large egg
1/4 c milk
1 t butter

PAN SIZE:  Two donuts make two cupcakes or a 5" tart pan
                    Six donuts makes a small loaf pan (9"x5")
                    A Dozen Donuts will make a 9" pie tin, an 8"x8" or 9"x9" square pan
                    18 Donuts will make a 9"x13" rectangular pan

DIRECTIONS

1)  Preheat oven to 350

2)  Butter baking dish

3)  Cut donuts into 1/8ths and put in pan

4)  Beat eggs and milk until smooth and pour over donuts

5)  Press donuts down into milk and egg mixture and let soak for 10+ minutes

6)  Bake until golden brown and knife inserted comes out clean

VARIATIONS

Rich-Use heavy whipping cream instead of milk

Almond-mix 1 T slivered almonds into donuts, top with 1 T slivered almonds & 1 T sugar before baking

NOTES:  Serve with ready whip.  You can used whipped cream, but I think the richness might be overpowering.  The airy sweetness of the ready-whip really compliments this recipe.  You could also try vanilla ice cream.

Beef simmered in red sauce over a bed of polenta with gorgonzola

Last nights supper was inspired by a recipe I saw for Polenta with Gorgonzola which I immediately decided needed to be cooked with Steak.  Unfortunately, I was unable to pull up the original recipe as we had some harsh weather.  Here it is, it was so drool worthy that my husband and our friend both licked their plates.

INGREDIENTS

Polenta with Gorgonzola

1 3/4 c polenta
1 qt chicken stock
1 1/2 c water
4 oz gorgonzola

Steak in red sauce

2 lbs Beef(see note below)
1 t kosher salt
1 t black pepper
2 T crushed garlic
1/4 bunch flat leaf parsley
1 t oregano
1/2 t crushed red pepper
1/2 c extra virgin olive oil
1 15oz can crushed tomatoes
2 c white wine
4 oz Asiago

DIRECTIONS

1S)  Sprinkle beef with salt and pepper

2S)  Make marinade of garlic, parsley, oregano, crushed red pepper and olive oil

3S)  Rub marinade on beef and let sit for 1 hour to three days

4P)  Bring water and chicken stock to a boil and slowly whisk in polenta until it starts to thicken

5P)  Lower heat to simmer, cover and stir occasionally

6S)  In a separate pan, preheated to high, brown steak on both sides

7S)  Mix remaining marinade, tomato and wine and bring to a boil, lower to a simmer, cover and cook until tender

8S)  Remove steak from pan and let rest before slicing

9P)  Stir gorgonzola into polenta

9)   Pour polenta into bowls or onto plates, top with sliced steak, red sauce then grate asiago over the top.  Serve while it is hot.

NOTES
1* Beef-  I used London Broil.  I think a Flank, Flat Iron, Eye of Round or any other mediocre steak would work.  You could also use cheaper cuts of meat, like chunks of stew meat or a chuck roast, if you chose to freeze them in the marinade and thaw, or cook longer.  This could definitely be done in the crock pot.

2*  Polenta, when you are simmering polenta it needs to be on the lowest setting available.  If it should happen to get too stiff you can add small amounts of water to loosen it up.  It will loosen up when you add the gorgonzola.

Red Beans & Rice - the old Gulf Coast Way...

Red Beans and Rice is one of the oldest Gulf Coast food traditions, along side Hoppin John.  Like many foods it has been bastardized over the years, its roots long forgotten...

Long ago Red Beans and Rice would have been cooked on Mondays, washdays, and simmered on the stove all day.  It may well have had a ham bone if one was available.  As much as this dish should not be rushed, I have both a quick and slow version.  It can also be pressured canned or frozen.

This dish should have a creamy consistency, much like a thick gravy.  If you really want to retain the integrity of the original dish, that people fell in love with you might try Crowders instead of kidney beans, and definitely serve it over long grain brown rice assuming you are not one of the rare people with access to Carolina Gold Rice.  Sweet onions are definitely an assest for this dish and let us not forget a good quality Andouille.  I know that Chicken Andouille is not traditional, but AMYLU makes one that is every bit as good as the best Andouille we had in New Orleans.  

I digress...

After doing my usual research and taste tests with old locals I feel I can confidently share my recipe.

RED BEANS & RICE

Ingredients

1 lb dry red beans-I think the smaller ones work better, but Kidneys are perfectly acceptable
1 lb good Andouille
1 Large Onion-preferably sweet, if not a yellow or red will work nicely
1 Large Green Bell Pepper
2 stocks Celery
2 T Garlic
2 large Bay Leaves
1 t Thyme
1 t Sage
1/2 c butter (1 stick)
1/2 t Salt
1/2 T Pepper
to taste Cayenne Pepper
2 lb rice


Directions

1) Soak the beans overnight in cold water

2) Drain and rinse beans well and put into crock pot, or pot to slowly simmer all day.

3) Dice onion and bell pepper, slice celery, mince garlic and chop andouille into bite size pieces.

4) Put first 10 ingredients, into pot and add water to cover.

5) If using a crock pot, cover it tightly, put it on high and leave it there all day, stirring when ever...
    If using the stove top method, bring to a boil, stir, cover and put on the lowest heat possible,
    stirring as necessary.

6) Add remaining ingredients to taste.

7) If the Red Beans are not creamy from stirring either use a potato masher or your blender to make
    a paste out of half of your beans

8) About an hour before service cook rice according to directions.  If you are using white rice,
    please wash it until the water runs clear.  With brown rice you should only need to rinse it once.

9)  When you serve it place a goodly amount of rice in the bowl and top with about half as much
      of the Red Beans.


QUICK VERSION:

4 15 oz cans of Kidney beans with liquid               (please be mindful of the ingredients as
            you only want beans, salt, water and (sadly) calcium chloride)
1 lb good Andouille
1 Large Onion-preferably sweet, if not a yellow or red will work nicely
1 Large Green Bell Pepper
2 stocks Celery
2 T Garlic
2 large Bay Leaves
1 t Thyme
1 t Sage
1/2 c butter (1 stick)
1/2 t Salt
1/2 T Pepper
to taste Cayenne Pepper
2 lb rice

1) About an hour before service cook rice according to directions.  If you are using white rice,
    please wash it until the water runs clear.  With brown rice you should only need to rinse it once.

2) Do not drain the beans as the liquid is part of the flavor.

3) Put two of the cans of beans through your blender with the butter until they form a smooth paste.

4) Dice onion and bell pepper, slice celery, mince garlic and chop andouille into bite size pieces.

5) Put first 10 ingredients, into pot and add water to cover.

6) Bring to a boil, stir, lower to a simmer,  cover and stir as necessary.

7) Add remaining ingredients to taste about 15 minutes before your rice is ready.

8) When you serve it place a goodly amount of rice in the bowl and top with about half as much
      of the Red Beans.

I know this dish does not look like much, but, when cooked correctly is an easy crowd pleaser!

Creole Sausages Andouille vs Chaurice

By the time you read this, we will have made authentic Andouille and Chaurice.  



Having been in the Gulf Coast region for over a year I have had to perfect the food.  It would not be me if I did not.  I have made some amazingly authentic food that has locals questioning exactly where I hail from.  Sausage is an integral part of much of the food down here and the part of the local cuisine that has yet eluded me as my recipe geek requires historic recipes to find the true essence.  The most commonly called for sausage is Andouille.  I have yet to make any recipes that call for Chaurice and Budin is eaten by itself as a snack. 

When locals speak of the difference between Cajun and Creole they universally bring up the French and African influences.  The thing no one mentions is the German influence.  The only reason I know about his is because of this cookbook.   Memere's Country Creole Cookbook is where I finally found a recipe for Andouille.  My other reference cookbook is The Picayune's Creole Cookbook which is the from the French influence and has the Chaurice recipe.  I have yet to find a proper Cajun cookbook.  

I digress...

When my Lovely husband and I first got into sausage making and were mere Northerners, ignorant of what Cajun and Creole food actually was we made what we *thought* was a good and proper Andouille.  Not so fast.  It is a good sausage that has a lot of the local flavors but is *not* Andouille.  It is actually closer to Chaurice.

Memere's Andouille recipe is very mild and heavily smoked.  It is definitively German.  I know there are many recipes that have thyme in them, but they are more likely based in the French.  Unfortunately Picayune does not give me an Andouille recipe.

4 1/2 lb pork butt
1/2 lb pork fat
5 t salt
2 t black pepper
2 t garlic powder
1 t cayenne
casing

In contrast we have Picayunes Chaurice recipe:

4 lb lean fresh pork
2 lb fat fresh pork
2 large onions-minced very fine
1 clove garlic-minced very fine
1 t Cayenne or other very hot chili pepper
1 t red pepper (hot Paprika)
1 T salt
1 t black pepper-finely ground
1 sprig of thyme-well minced
2 bay leaves-chopped or minced fine
1/2 t allspice-very fine


Now for the sausage formerly known as Andouille.  It is definitely more closely related to the Chaurice than the Andouille and has many of the flavors popular down here, but it is neither.  It is still a fine sausage and will be used in the future.  It is never to go near my Red Beans and Rice again. 

6 lb pork
3 T salt
3 chipotle
1 T cayenne
1 T sage
1/2 T nutmeg
1 T allspice
1 t black pepper
3 bay leaf
1/2 t thyme
3 clove garlic
* this is great smoked

Spinach Artichoke Dip

I do not know about everyone else, but...  If I am throwing a party in cold weather I want hot dips.  My favorite of these is Spin(ach)Art(choke) Dip.

After researching and looking for the flavors I want, I came up with this recipe which goes equally as well with a French Baguette or Sourdough.  It goes together so quick.  You can make it in a crock pot, the oven or on the range.  It is even better the second day.  So, do not be afraid to make ahead and cook or reheat in when you need it.

Spinach Artichoke Dip

INGREDIENTS

8 oz cream cheese
1/4 c sour cream
4 oz asiago, or other hard Italian cheese
4 oz mozzarella
1 (15 oz) can artichoke hearts in water
6 oz frozen spinach1 1/2 T garlic
1 t salt
1 t red pepper flake



DIRECTIONS

1)  Grate Asiago and Mozzerella

2)  Roughly chop Artichokes and mince Garlic

3)  Combine all ingredients and heat to 165, stirring occasionally

4)  Serve with slices of bread, chips or crackers

Eggs Benedict with Asparagus in 15 minutes

Angel Food Cake

We are having another dinner party and wanted to keep the menu light and fun.  My darling husband requested my Strawberry Spinach salad.  I really wanted beef and found some great skirt steak at the grocery store.  We needed something light to go with that.  Since the temperatures are in the mid 80's this week, we wanted it cool.  With strawberries already in the salad, strawberry shortcake was out.  We decided on trifle with blue berries.  We were not quite up for the classic trifle, so I gave my husband the choice of Angel food cake with a lemon custard or Bishops cake ( lemon pound cake) with whipped cream.  He chose the Angel Food.  I have no idea when I made one last time, so to the internet, I go.  I found a great article on the origination of Angel Food cake.

CAKE FOOD of the ANGELS

INGREDIENTS
8 oz Egg Whites
8 oz Sugar
4 oz Cake Flour
1 T Cream of Tartar
1/4 t Almond Extract

DIRECTIONS
1) . Preheat oven to 350 and put rack at lowest setting
2) . Let egg whites come to room temperature, 15-30 minutes
3) . Sift flour and cream of tartar together 7 times as this will mix, aerate, and get rid of any lumps
4) . Beat egg whites, on high) until they are a dry stiff foam.  The original recipe says until they will support and egg.  I use the standard of holding your bowl upside down without anything moving.
5) . Slowly add sugar to egg whites, 2 T at a time
6) . Add Almond extract to egg whites
7) . Fold flour mixture into egg whites in several additions
8) . Gently spoon batter into ungreased tube pan and immediately bake for 20-30 minutes, until the top is lightly browned
9) . When you pull it from the oven immediately turn it upside down to cool for 1 hour
10)  .Use knife to cut away from sides and remove from pan.
11) . Serve as desired.

NOTES:
1) . Please do not attempt this without an electric mixer.
2) . When making this please, remember that the slightest bit of fat will wreck havoc with your egg whites stiffening, especially egg yolk.  Freshly wash everything with dish soap and when you separate the eggs, scoop out any yolk that may have fallen in, immediately!
3) .The pan must be ungreased so the cake can climb it.
4) .You want it upside down to cool so that it does not compress on itself.

Beef Barley Soup

My darling husband has been a bit under the weather.  For us that always calls for Soups!  I have made Pho, Ramen, French Onion and now Beef Barley.  I still have to make an Irish Wild Mushroom Soup and Chicken (probably noodle) soup and what ever else pops into my head.

Tonights concoction was the Beef Barley.  I tried making it in our new rice cooker, because I could.  That worked out well.  The soup was exceptional, even by my strict standards.  So, here is how I made it.

BEEF BARLEY SOUP

INGREDIENTS:

2 T oil

2 carrots, chopped

1 parsnip, chopped

1 red onion, diced

3 stalks celery, chopped

1 1/2 T garlic, minced

2 T "Spice Rub" from the Feast Hall

1/2 c barley

2 lb beef

2 qt beef stock

2 qt water

DIRECTIONS:

1)  Heat pan, put in oil and onions and saute for a few minutes before adding carrots, parsnip and celery

2)  Cut beef into small bitesize pieces and mix with spice rub and mix into pan with all remaining ingredients, mix and cover

3)  Bring to a rolling boil for about 30 minutes then drop to a simmer until reduced by 1 qt

4)  Serve with a good bread to soak up all the juices

NOTES:

If you do not have beef stock I have found "Better than Boullion" to be a fine substitute.  I unfortunately have not been able to find good beef stock here so, it has been my saviour.  I used 4 qt water and 2 T Better than Boullion.

Makes 4 qt of soup

Pimento Cheese

I have no idea how I have not posted this before!  I have been using this recipe for about two years and kept having to refer to an email I sent it to a friend in to find it.   So, here it is!!!



PIMENTO CHEESE

Ingredients
1/2 lb Sharp Cheddar
1/2 lb Pepper Jack
4 oz Jar Pimentos
1 t Chipotle
4 oz Cream Cheese

DIRECTIONS
1)  Grate Cheddar and Jack
2)  Drain Pimentos
3)  Place all ingredients in mixer and mix until mostly smooth
4)  Refrigerate until service


NOTES
1)  If you can not get Pimentos you can use roasted red peppers
2)  If you can not get Chipotle use 1/2 t Cayenne & 1/2 t Paprika
3)  I originally used Mayonaisse, but the cream cheese gives better flavor, texture and mouth feel.

Rouladin Meatball Gnocchi Beef Stew

Tonight I played with fusion between German and Italian, which makes it very American.

Let me go back.  I gave my husband the choice between chicken, pork and hamburger.  He chose hamburger.  The inspiration was not coming to me.  I was racking my brain for what to do with that hamburger.  I questioned him for any ideas.  He came back talking about hamburgers, which require pickles.  That got me thinking about rouladin.  I taught a very dear friend in Virginia how to make rouladin.  I advised her that it could even be made from hamburger, if that is what you had.  Yes, I know it is not traditional.  That being said, anyone who knows me knows that I can work with an empty pantry to make gourmet whatever.  So, I digress...

I did not fully feel like rouladin, so I thought I could make rouladin meatballs, and a tasty soup with noodles.  After formulating the flavors I decide on a meatball with the mustard and pickles and a beef broth with noodles, onions, mushrooms.  After debating the merits of diced potatoes, gnocci or egg noodles, I realized I was really looking for the flavor and texture of the gnocci.  That being said, here is the recipe.

INGREDIENTS
     Meatballs:
1 lb hamburger
2 eggs
1/2 c breadcrumbs
1/2 c dill pickle relish or diced dill pickles
1/4 t salt
1/2 t pepper
1/8 t nutmeg (because I can not cook german without it)
1 T stone ground mustard
1 T garic, minced
1 T Bacon Drippings or Grape Seed Oil

     Soup
1 red onion, thin sliced
1/4 lb mushrooms, sliced
1 lb gnocci
1 qt beef stock

DIRECTIONS
1). Put Onion and mushroom in 8 qt stock pot on high, stirring with regularity

2). Mix all meatball ingredients, except oil and let sit for 5 minutes

3). Heat saute pan and put oil in it.  Make meatballs into 1 T balls and cook.

4)  Add beef stock to onions and mushrooms and bring to boil and add gnocci.

5). Stir in meatballs

6). Bring to boil.

7). Dice 2 pickles to garnish

8). Garnish and serve!

Viola!!!

Steak and Spinach Salad

Recently Tomato Girl, a friend of mine, asked me to come up with a briney dressing to be served with a steak salad.  She also had the amazing idea to add some steak drippings to it.

So, off I went on my research tangent of different French small sauces and sauces that include red wine.  My idea at the time was based on my Balsamic Honey Mustard.  As I researched I looked at butter, like a buerre rouge.  Many of the sauces had tarragon and shallots.

I had formulated, then I started the trials.

I started with Balsamic, but did not find it briney.  So, I ended up mixing it half and half with red wine vinegar.  I also tried using butter to cook the steak, but the consistency wasn't quite right.  Enter the EVOO Extra Virgin Olive Oil.  I really wanted to use that for the flavor.  After many trials, darn, steak again?  I came to this secret formula.  

For the steak for this salad I love a flat iron or london broil.  You could also use a cube steak or a fillet or any other good steak.  The thing is that it needs to be tender.  

This is probably the only time you will see me do something in single servings.

Ingredients for the dressing:

1 T Red Wine Vinegar

1 T Balsamic Vinegar

1/2 T Extra Virgin Olive Oil

1/2 T Stone Ground Mustard

1 t Garlic, minced

1/2 t Shallots

1/2 t capers (include the brine)

1/2 t Tarragon, chopped

Ingredients for steak:

6 oz steak

1 t Extra Virgin Olive Oil

1/2 t salt

3/4 t pepper

Ingredients for the Salad:

4 oz Spinach-prewashed

1 oz Blue Cheese

1 Carrot-sliced

2 Mushrooms-sliced

Directions:

Dressing 

just mix all of the ingredients and let it sit, UNTIL...

the Steak is done.  Once the steak is removed from the pan deglaze it with dressing and immediately pour onto salad.

Steak

Equally salt both sides of steak

I like to jaccard it after I season it, to make certain that it is seasoned inside and out and oh-so-tender.

Coat it in EVOO

Cook it to the correct doneness, let it rest then slice it against the grain.

Salad

Put the spinach on the plate, top with carrots and mushrooms then dressing.  Put the sliced steak on top then crumble the blue cheese on top and serve!

This salad is a full meal. 

Notes:

If you are using this dressing independent of this salad put 1/4 t salt and 1/2 t pepper into the dressing.  

It can also be used as a marinade for pork, beef or game.

If you are curious about a meat tenderizing Jaccard, they are inexpensive and definitely can make the cheapest of steaks tender.  And they are great for stress!  I love using them because it easily makes cheap steaks much better.  You can even use it on roasts.  Unless you have a dishwasher, get one with only a single row of blades.

Here is how to use one:

Here is one on Amazon

https://www.amazon.com/Flytt-Tenderizer-Stainless-Blades-Chicken/dp/B01MSSR3J1/ref=sr_1_2_sspa?ie=UTF8&qid=1519426784&sr=8-2-spons&keywords=jaccard+meat+tenderizer&psc=1

Oyster Stew

When we first got to Virginia we had an amazing oyster stew at a local restaurant.  We later returned to the same restaurant with the intent of trying to duplicate it.  Unfortunately it was not the same that night.  It was mediocre at best.  I have tried a few recipes since and not been elated.  

Fast forward a few months and my husband finds a recipe in Garden and Gun Magazine.  I look at it, we get the fresh oysters to shuck along with a few ingredients.   Of course there are a few modifications along the way.  So, here it is.

OYSTER STEW for two
1 dozen salty oysters
4 t butter
1/4 t celery seed
1 T shallot
1 c milk
1 c heavy whipping cream
1/2 t chulula
1/4 t Worcestershire
1/4 t pepper


DIRECTIONS
1). Shuck the oysters, saving the juice and straining it through a coffee filter
2). Mince shallots and saute in pan with celery seed and 2 t butter, until tender
3). Add milk, cream, oyster juice and bring to low simmer
4). Cook oysters in base for 2-3 minutes and remove, dividing between two bowls.
5). Add 1 t butter and 1/8 t black pepper to each bowl
6). Add Worcestershire and Chulula to soup and cook for 1-2 minutes before dividing between bowl

NOTES
1). Most people recommend oyster crackers.  My husband and I prefer a good cheesy bread, and a nice white wine, like a Pino Gregio.

1).  Where I love the Chulula, my husband finished it with some Chipotle Tabasco.

BCM BRONDIES

Bacon

   Chipotle

      Maple

          Brownies Blondies    

                                                                                                                                                                                                                    

                 BCM BRONDIES                

                                                                                                                                                                                                   

                                                             

I have been playing around with this recipe for about a year and a half.  Creating it was really a balancing act with getting each of the special ingredients and sweetness just right, without overpowering anything.   I think we finally perfected it and so now it must be published!  From our testers comments it is sweet enough for Southerners without being too sweet for our Northern tastebuds.  This would be a great recipe for gluten free flours.  Even though there are many parts to this recipe, it is not difficult.  Just read the entire recipe through before you start.

BCM BRONDIES

Bacon

                         3/4 lb bacon

Directions

1.   Cut bacon strips into 1/2" pieces

2.  Cook until they are as crispy as you dare, almost burnt

3.  Drain dripping and set bacon on paper towel to cool

Brownies Ingredients

• 2 sticks unsalted butter,
• 2 c sugar
• 4 large eggs
• 2 t whisky
• 2/3 c good-quality unsweetened cocoa powder
• 1 c all-purpose flour
• 1 t cinnamon 
• 3/4 t chipotle
• 1/2 t kosher salt
• 1/2 t baking powder
•                 12 oz bittersweet chocolate chips (Giradeli 60% cocoa prefered)

ADD CHECKED ITEMS TO GROCERY LIST

Directions

1. Melt butter in bacon pan, deglazing it, being careful to get all of the bacon goodness

2. Pour butter into mixing bowl, cooling slightly, then mix in sugar

3. Add the eggs and whiskey and mix until evenly homogenous

4. Add the cocoa, flour, cinnamon, chIpotle, salt and baking powder and mix until smooth. 

5.    Mix in chocolate chips.

Blondie Ingredients

• 1 c unsalted butter
• 1 1/3 c raw sugar
• 2/3 c pure maple syrup
• 2 large egg, at room temperature
• 1 T whiskey 
• 1/2 t salt
• 2 c flour

Directions

1. Cook butter in a heavy saucepan over medium heat, stirring constantly until it foams, turns clear, and then turns a deep brown, about 6 minutes. 
2. Pour butter into a medium mixing bowl and let cool to room temperature
3. whisk in raw sugar and maple syrup. 
4. Add egg, whiskey, and salt, whisking to combine. 
5. Fold in flour just until incorporated.

Maple Butter Glaze

• 4 T unsalted butter
• 1/2 c pure maple syrup
• 1/2 t salt

Directions

1) Bring all ingredients to boil, for 1-2 minutes, stirring constantly

2) Pour onto hot brandies

DIRECTIONS

1) Preheat the oven to 350 degrees. 

2) Butter and flour pan or use bakers choice baking spray.

3) Chop and cook 3/4 lb bacon, until crispy, drain

4) Prepare brownie batter and put into prepared baking dish; smooth top. 

5) Evenly spread bacon on top of brownie batter

6) Prepare blondie batter and evenly spread on top of bacon and smooth top.

7) Bake at 350 for 30-45 minutes, or until knife comes out almost clean.

8) Cook Maple Glaze and spread evenly on top while still hot

9) Cut into 1x1 1/2” pieces and cool before serving

NOTES:

1.  If you are gluten free, I believe this recipe will work perfectly with gluten free flours because it is mostly steam leavened, using butter and eggs.

2.  We believe this is the *perfect* sweetness.  But, if you want it sweeter, substitute milk chocolate chips for the bittersweet in the brownies and in the blondies use brown sugar instead of raw sugar.  Also, If you put the blondies on the bottom you taste more sweetness.

Southen Biscuits - Buttermilk Angel Biscuits

Southern biscuits are an art form.  I grew up thinking that everyone wanted that fluffy, moist, flakey biscuit.  I have long hunted the ability to make this gold standard of biscuits.  It remained elusive to me.

In my search I happened across many historic recipes that had a lot of egg but hardly any fat.  Then I came upon "the Southerner's Cookbook".  They call it "the ABC's of Southern Biscuits".  This describes the following:  Angel Biscuits which have added yeast, Beaten biscuit which is all about air incorporation, and cathead biscuits that are as large as a cats head.

It is the Angel biscuit that we will focus on.

I was focused on making buttermilk biscuits.  My first question was if buttermilk would work with the yeast.  My concern was that the buttermilk.  I know that salt retards salt growth, so I had to be sure.  After searching the web for a bit, all I could find was that you had to use more yeast with buttermilk.  So I changed my plan to proof the yeast with whole milk instead.  I then started just searching for Angel biscuit recipes, not expecting to find one with buttermilk, when I happened upon this recipe.

I followed it with just a few changes.

Here is what I did .

Buttermilk Angel Biscuits

Ingredients
7 g active dry yeast (1 pkg)
1/4 c warm water
1/4 c Sugar
6 1/4 c AP Flour
1 T Baking Powder
1 t Baking Soda
1 t Kosher Salt
1 c Bacon Drippings
2 c Buttermilk
1/4 c Unsalted Butter


Directions
1). Proof yeast by mixing with 1/4 c water and 1 T sugar, let sit until foamy

2). Sift together 6 c flour, remaining sugar, baking powder, baking soda and salt.

3). Using your preferred method cut the lard into the flour mixture, until a course crumb like
      texture is achieved.
     ( I prefer my kitchen aid for this, a food processor would also make this easy)

4). Add buttermilk and yeast mixture, stirring in only until dough comes together.

5). Let rise until doubled in size.

6). Spread remaining flour onto board and knead dough on it 16 times.

7). Roll dough to 1/3" thick and  cut as many biscuits as possible, roll out scraps and cut as many more as possible.  Toss scraps.

8). Place biscuits on a sheet pan with parchment, touching each other.

9). Melt butter and brush on top of biscuits.

10). Let rise in warm spot until doubled in size.

11) Bake at 425 for 10-15 minutes, until golden brown.



NOTES:

I would probably add a touch more buttermilk.  The dough was very stiff and difficult to roll.

Now I am not going to say this recipe is bulletproof.  With that being said, I missed adding the yeast mixture until after I had combined the dough, which ended in it being overmixed because I had to add it.  Despite this they were still light, fluffy and just flakey enough to pull apart.

Despite my errors, our friends, who have strong opinions about biscuits, turned down chocolate croissants for more biscuits.

With that being said, despite the extra time these take, they are worth it!