The Food Hub

Creole Cream Cheese Ice Cream

2010-05-02T19:53:00.000-04:00

Post by guest blogger David:
One of the many memories I have of my Pepere Lucien was his talking about one of the foods he use to eat for breakfast as a kid growing up in Ama, Louisiana: Creole Cream Cheese. While most people are familiar with cream cheese in general, unless you live near south Louisiana or are well versed in Cajun/Creole Cooking you probably never heard of or much less tasted it. So what is the difference? Well according to others on the internet it is grainier without the stabilizers of a conventional Philadelphia brand. Lorin Gaudin wrote in the Cooking Blog on emerils.com on August 28, 2000 that it was traditionally a “tart single curd cheese made with clabbered milk and then hung in cheesecloth under the oak trees to drip whey.” I seem to remember Pepere Lucien discussing the cheesecloth and hanging it from a tree. While this probably provides a detailed description to the makers of cream cheese or a cream cheese aficionado, to me, a common consumer it doesn’t mean a whole lot. The best description I could find came from Chef John Folse’s The Encyclopedia of Cajun and Creole Cuisine: “Creole cream cheese is a farmer-style cheese similar to a combination of cottage cheese and sour cream.” This would be how I described it when I tried it for the first time back in March of 2010, but with also a hint of the flavor of the conventional cream cheese. One of the recipes I have wanted to try for a while also comes from Chef John’s Encyclopedia: Creole Cream Cheese Ice Cream.

NOTE: I read that others have used mascarpone cheese or a mixture of equal parts plain yogurt and sour cream as a suitable substitute for Creole Cream Cheese (or buy it directly from Chef John Folse’s website).

Creole Cream Cheese Ice Cream:
click here for printable version
by John Folse

1 (11.5 ounce) package Creole Cream Cheese
1.5 cups sugar
3 eggs
1.5 cups half and half
1.5 cups heavy whipping cream
2 tablespoons pure vanilla extract
1/8 teaspoon cinnamon
1/8 teaspoon nutmeg

Directions:

1.) In a large mixing bowl, combine sugar and eggs.

2.) Whisk until fluffy and pale yellow in color.

3.) In a saucepan, combine half and half and cream. Bring to a simmer, careful not to boil.

4.) Remove the milk mixture from the heat and slowly blend, one ladle at a time, into the egg mixture. Stir constantly to keep the eggs from scrambling. Continue blending until incorporated.

5.) Add vanilla, nutmeg and cinnamon.

6.) Strain the mixture through a fine sieve and chill overnight, or a minimum of 4 hours.
7.) When ready to use, thoroughly blend the Creole cream cheese into the custard mixture and whisk until all lumps are removed.

8.) Pour mixture into a home-style ice cream maker and freeze according to manufacturer's directions.

9.) Place ice cream in the freezer and allow to temper 2 hours before serving.

Hot Cross Buns

2010-04-02T11:35:00.000-04:00

These buns are traditionally made on Good Friday and I was bound and determined to make them this year. They turned out well, but I may add a little more sugar next time, I like my sweets sweet. Feel free to add or delete any dried fruit. I've seem them made with regular raisins, however I really liked them with golden raisins and dried cherries.

Hot Cross Buns:

click here for printable version

adapted from Martha Stewart

1 cup plus 3 tablespoons milk

3/4 cup granulated sugar

1/2 ounce (4 1/2 teaspoons) active dry yeast

1.5 tablespoons butter, melted and cooled

salt

1/2 teaspoon nutmeg

1/2 teaspoon cinnamon

4 large eggs, lightly beaten

5 1/2 cups flour

4 ounces dried cherries

4 ounces golden raisins

1 large egg white

1 tablespoon water

2 cups powdered sugar

1/2 teaspoon vanilla

1.) Heat 1 cup of milk in a small pot over medium heat until it reaches 110 degrees. Pour milk into the bowl of a mixer (fitted with a dough hook.)
2.) With the mixer on low speed, add the sugar, yeast, butter, 1.5 teaspoons salt, nutmeg, cinnamon and eggs.

3.) Add the flour, 1 cup at a time, mixing thoroughly in between each cup.

4.) Run mixer with dough hook for about 4 minutes (or knead by hand.)

5.) Add the cherries and raisins and knead to incorporate.

6.) Spray a bowl with non-stick spray.

7.) Shape dough into a ball and put in bowl.

8.) Cover with plastic wrap and let rise 1 hour.

9.) Remove dough to a floured surface and divide into 3 pieces.

10.) Divide each piece into 10 and roll into tight balls.

11.) Put on a buttered (I used parchment paper instead) baking sheet, 1/2 inch apart.

12.) Cover with plastic wrap and let rise 1 hour.

13.) Preheat the oven to 375 degrees.

14.) Whisk the egg white and water together and brush on the tops of the buns.

15.) Bake 20-22 minutes until golden brown.

16.) Let cool for 30 minutes.

17.) Whisk the 3 tablespoons milk, powdered sugar, vanilla and a pinch of salt together.

18.) Use a pastry bag to pipe the icing in the shape of a cross on the tops or spoon the icing on top.

Coq Au Vin

2010-03-30T10:50:00.007-04:00

This is the real deal folks; the full Julia Child Coq Au Vin. It is time-consuming so I wouldn't recommend it for a weeknight meal. My husband (yes, I married a man who can cook) has perfected this recipe. If you have never cooked a Julia Child recipe get ready, she is extremely meticulous. This is why the directions are very specific. We usually make this with a whole cut-up chicken. This time we only used thighs and drumsticks and thought it had even better flavor, the breasts tend to get a little dry. This dish makes an amazing meal, if you have the time to make it.

Coq Au Vin:

click here for printable version

adapted from Mastering the Art of French Cooking, Vol. 1

4 ounces thick cut bacon-cut into rectangles 1/4 long across and 1 inch long

2.5-3# cut-up chicken, or only thighs and drumsticks

1/2 teaspoon salt

1/8 teaspoon pepper

1/4 cup cognac

3 cups red wine-we use Merlot

1-2 cups chicken or beef stock

1/2 tablespoon tomato paste

2 cloves mashed garlic

1/4 teaspoon thyme

1 bay leaf

3 tablespoons flour

4 tablespoons butter

BROWN-BRAISED ONIONS

12-24 pearl onions

1.5 tablespoons butter

1.5 tablespoons oil

1/2 cup chicken or beef stock

salt and pepper to taste

herb bouquet-4 parsley sprigs, 1/2 bay leaf, and 1/4 teaspoon thyme tied in cheesecloth

SAUTEED MUSHROOMS

2 tablespoons butter

1 tablespoon oil

1/2 # mushrooms, quartered

salt and pepper

DIRECTIONS:

1.) Bring 2 quarts of water to a simmer, add the bacon and simmer for 10 minutes. Rinse in cold water. Dry.

2.) Using a Dutch oven, saute the bacon in 2 tablespoons of the butter until it is lightly browned. Remove the bacon to a plate.

3.) Rinse and thoroughly dry the chicken pieces. Brown in the hot butter and bacon fat.

4.) Season the chicken with 1/2 teaspoon salt and 1/8 teaspoon pepper, return the bacon to the pot. Cover and cook slowly for 10 minutes, turn the chicken once.

5.) Uncover, and pour in the cognac. This is the fun part....keeping your face away from the pot, ignite the cognac with a match, shake the pot back and forth for several seconds until the flame stops.

6.) Pour the wine into the pot. Add enough stock (1-2 cups) to cover the chicken.

7.) Stir in the tomato paste, garlic and herbs.

8.) Bring to a simmer, cover and cook slowly for 25-30 minutes.

9.) While the chicken is cooking, prepare the onions and mushrooms.

BROWN-BRAISED ONIONS:

1.) Peel the onions

2.) Heat the butter and oil in a skillet.

3.) When the fat is bubbling, add the onions and saute over medium heat for about 10 minutes, rolling the onions so they brown evenly and don't break their skins.

4.) Pour in the stock, season to taste and add the herb bouquet.

5.) Cover and simmer slowly for 40-50 minutes until tender, and the liquid has evaporated.

6.) Remove the herb bouquet

SAUTEED MUSHROOMS:

1.) Heat the butter and oil in a skillet over high heat.

2.) Add the mushrooms, toss and shake the pan for about 4-5 minutes.

3.) As soon as the mushrooms have begun to brown, remove from the heat. Season to taste.

BACK TO THE CHICKEN:

10.) Remove the chicken to a plate.

11.) Simmer the chicken, cooking liquid in the pot for a minute or two, skimming off the fat.

12.) Raise the heat and boil rapidly, reducing the liquid to about 2 1/4 cups.
13.) Correct the seasoning, remove from heat and remove the bay leaf.

14.) Blend the butter and flour together into a smooth paste.

15.) Whisk the paste into the liquid. Bring to a simmer, stirring for a minute or two. The sauce should be thick enough to lightly coat a spoon.

16.) Remove the chicken from the bones and add the meat back into the sauce.

17.) Add the mushrooms and onions to the pot.

18.) Bring to a simmer and heat through.

19.) Serve with buttered noodles, potatoes or crusty bread.

Ragu Sauce

2010-03-19T00:00:00.002-04:00

This was the first recipe that we tried from Classic Pasta Cookbook and we keep coming back to it. It is very easy and has a rich flavor. It is better with homemade pasta, but for a weeknight it is fine on box pasta.

Ragu Sauce:
click here for printable version
adapted from Classic Pasta Cookbook

2 tablespoons olive oil
2 tablespoons butter
2 tablespoons finely chopped onion
2 tablespoons diced carrot
2 tablespoons diced celery
3/4 pound lean ground beef
1 teaspoon salt
1 cup dry white wine (we usually use Pinot Grigio)
1/2 cup whole milk
1/8 teaspoon nutmeg
1-28 ounce can whole tomatoes, cut up with juice
1/2 cup grated parmesan cheese

Heat the olive oil and butter over medium-high heat in a deep saucepan. Add the onion, carrot and celery. Saute for about 5 minutes.
Add the beef and salt, cook until the meat is browned.
Add the wine.

Cook until the wine has completely evaporated. Add the milk and nutmeg, cook until most of the milk has evaporated.
Add the tomatoes.

Turn the heat down to very low. Simmer, uncovered for about 1.5-2 hours, stirring occasionally.

Mix with about 3/4 pound thin spaghetti and serve with Parmesan cheese.

Caramelized Brussel Sprouts with Lemon

2010-03-18T00:00:00.000-04:00

I may have actually found a way that I can eat Brussel sprouts. I used to just steam them whole, but found myself having to choke them down, yuk! This method makes them actually taste good! It is very easy and my boys didn't complain too much when I made them eat them.

Caramelized Brussel Sprouts with Lemon:
click here for printable version
adapted from Everyday Food

12-16 ounces Brussel sprouts, halved
salt and pepper
2 tablespoons olive oil
lemon juice

In a skillet add the sprouts and 1/2 cup water. Season them with salt and pepper.

Bring to a simmer over medium heat. Cover and cook until most of the water has evaporated, about 7-8 minutes. You can add more water if the skillet gets dry, you want the sprouts to be crisp tender.

Increase the heat to medium high and add oil. Cook, uncovered, without stirring until they are golden brown, about 6-7 minutes.

Remove from heat and stir in lemon juice to taste, season with salt and pepper to taste.

Roasted Chicken

2010-03-17T00:00:00.002-04:00

Sometimes the simplicity of a roasted chicken dinner hits the spot. I especially like that it is easy to prepare and very forgiving. This chicken is no exception, it does call for fresh basil and lemon, but I have used dried basil and omitted the lemon when I didn't have one. I also like to put wine in the pot, if I have some leftover. It seems that whatever I throw in, it always produces a great roasted chicken!

Roasted Chicken:
click here for printable version
adapted from For the Love of Cooking

1- 4-5 pound chicken
1 tablespoon olive oil
1 lemon
1 handful fresh basil
salt
pepper
garlic powder
onion powder
dried basil
6-8 cloves garlic
1 onion, quartered
1 pound (or more if you want them) potatoes, peeled and quartered

Preheat the oven to 350 degrees. Rinse and dry the chicken.

Squeeze the lemon juice all over the chicken and put halves inside the chicken along with the fresh basil, garlic and some of the onion. Season outside of chicken liberally with salt, pepper, garlic powder, onion powder and dried basil. Put potatoes and remaining onion in a large Dutch oven, add olive oil and season with salt, pepper, garlic powder, onion powder and dried basil. Set chicken on top of potatoes.

Cover and put in oven for 1.5-2 hours, checking the temperature with a thermometer at 1.5 hours. The breast should read 170, the thigh 180 degrees.
Remove and let rest for about 10 minutes.

Calzones

2010-03-16T00:00:00.012-04:00

I am not sure why I have never thought of making calzones before. I make homemade pizza all the time and it never crossed my mind to even try these. It turns out, they are really easy and are a fun alternative to pizza. This is the kind of recipe that you really can add whatever you like to the filling. We had: genoa salami, sopressata, fresh basil, kalamata and black olives, smoked and whole milk mozzarella cheese. I made the kids' with pepperoni and cheese because that is all they like. They actually ate and didn't complain AT ALL, and in my house that is a miracle!

Calzones:
click here for printable version

Dough:
1 package active dry yeast
1 cup warm water (110 degrees)
pinch sugar
1 1/2 teaspoons salt
1 1/2 tablespoons olive oil
2 1/2-3 cups flour

Pizza Sauce
**Typically, I make this sauce and freeze it in 1 cup measurements in Ziploc bags. I just pull out a bag or two when I make pizza. For the calzones I only used 1 cup for 4 of them. This sauce makes about 6-8 cups.
3-15 ounce cans tomato sauce

1-6 ounce can tomato paste

1/4 cup olive oil

1 cup chopped onions

1 ounce minced garlic

2 tablespoons fresh parsley

1 1/2 teaspoon salt

1 teaspoon black pepper

1/2 teaspoon garlic powder

1/2 teaspoon oregano

1/2 teaspoon basil

Saute onions and garlic in olive oil. Add remaining ingredients, simmer 2-3 hours.

Fillings:

Anything you like!

Examples:

pepperoni, sausage, olives, mushrooms, peppers, basil, cheese etc.

Directions:

In a bowl, combine yeast, water and sugar, stir well and let sit for 5 minutes.

In a stand mixer, combine the salt, olive oil, 2 1/2 cups flour and yeast mixture.

The dough should be slightly sticky to the touch, if it is too sticky add flour in 1/4 cup measurements until it is the right consistency.

Using the dough hook attachment, mix dough in stand mixer on low speed for 5 minutes.

Spray a bowl with non-stick spray, add dough and cover with plastic wrap. Let sit for 1-2 hours.

Preheat the oven to 475 degrees.

After the dough has risen, divide it into 4 even balls. Transfer to a lightly floured surface and roll out into 4-8 inch circles.

Place sauce, filling and cheese in the center of 1 side of the circle, then fold dough over the filling.

Crimp edges together with your fingers and/or a fork until the edges are sealed. Cut a small slit in the top of the calzone.

Cook on a preheated pizza stone or a baking sheet for about 15 minutes, or until lightly browned.

St. Patrick's Day Chocolate Stout Cupcakes

2010-03-14T19:59:00.003-04:00

Okay, seriously...with a name like Chocolate Stout Cupcakes how could you go wrong? Well, with this recipe you can't! I found it on www.foodnetwork.com while searching for a good St. Patrick's Day treat to make. I probably don't need to tell you this, but they are delicious. I was surprised that you can really taste the stout, and that it goes really well with chocolate. We did sprinkle some with green sugar for the boys. I think next year I might put some green food coloring in the frosting too! Happy St. Patty's Day!

St. Patrick's Day Chocolate Stout Cupcakes:
click here for printable version
adapted from Dave Lieberman

CUPCAKES:
3/4 cup unsweetened cocoa
2 cups sugar
2 cups flour
1 teaspoon baking soda
pinch of salt
1 bottle Guinness stout beer
1 stick butter, melted
1 tablespoon vanilla extract
3 eggs
3/4 cup sour cream

Preheat the oven to 350 degrees.
Combine the stout, butter and vanilla. Beat in the eggs. Mix in the sour cream until smooth, then add the cocoa, flour, sugar, baking soda and salt.
Spray 24 muffin tins with non-stick spray.
Fill each tin 3/4 full. Bake for about 23 minutes, until the cupcakes have a dome on them.
Cool before taking out of tins.

FROSTING:

1- 8 ounce package cream cheese, softened at room temperature
3/4 cup to 1 cup heavy cream
1- 1# box powdered sugar

Beat the cream cheese with a hand mixer until light and fluffy. Gradually beat in the cream. Slowly add the sugar until smooth. Refrigerate frosting if you are not using immediately.
Frost the cupcakes when cooled completely.

White Whole Wheat Bread with Olive Oil

2010-03-05T00:00:00.002-05:00

I found this recipe on a food blog. It is from the cookbook Healthy Bread in Five Minutes which I don't own yet, but I plan on buying soon. The bread was very easy to make. Just to make it clear, it is obviously not "made" in five minutes, that is just the amount of hands-on time that it takes. There is about 3 1/2 hours of rising that you need to account for.
We were happy with the bread, but one tip is to not judge the breads' "doneness" by the darkness of the outside. I ended up taking it out too early because it looked done, but it wasn't quite finished on the inside.

White Whole Wheat Bread with Olive Oil:
click here for printable version
adapted from Healthy Bread in Five Minutes

3 1/2 cups white whole wheat flour
3/4 tablespoon instant yeast
1 tablespoon salt
2 tablespoons vital wheat gluten
1 3/4 cup warm water
1/4 cup olive oil

In the bowl of a stand mixer, mix together the flour, yeast, salt and vital wheat gluten.
Then, using the low speed, mix in the olive oil and water.
Cover the bowl with plastic wrap and let sit for about 2 hours.
Sprinkle the dough with flour and remove to a piece of parchment paper. Shape into a loaf.
Let sit for 90 minutes.
Preheat oven to 450 degrees, with the baking sheet in the oven.
Take sheet out of oven and put parchment and bread on the sheet and put back in the oven.
Using another metal pan (I used another baking sheet) pour one cup of hot water into the baking sheet and put on the rack under the bread. Doing this will create steam in the oven and will give the bread a crispy crust.
Bake bread for 30 minutes.

Tuscan White Bean & Garlic Soup

2010-03-04T18:45:00.002-05:00

So this is the week for recipes that don't take good pictures, but remember...you can't put taste in a picture! This is a really easy soup that everyone in my family ate (with a little bit of coaxing.) I added a lot of extra seasoning to the original recipe, because I found that it was too bland. This is a definite do-over for me; easy, healthy and all my boys ate! We paired the soup with a loaf of freshly baked bread, the perfect compliment.

Tuscan White Bean & Garlic Soup:
click here for printable version
adapted from Giada De Laurentiis

2 tablespoons butter
1 tablespoon olive oil
2 shallots, chopped
2 teaspoons dried sage
2-15 ounce cans cannelloni beans, drained and rinsed
4 cups chicken broth
6 garlic cloves, cut in 1/2
1/2 cup cream
1/2 teaspoon black pepper
salt to taste

Heat the butter and oil in a medium soup pot over medium heat. Add the shallot and cook until soft, about 5 minutes.
Add the sage and beans. Add the broth and bring mixture to a boil. Add the garlic and simmer for about 10 minutes.
Use an immersion blender to blend the soup and make smooth.
Add the cream, pepper and salt to taste.

Chicken Fricassee with Red Cabbage

2010-03-03T07:52:00.003-05:00

This is one of those recipes that just doesn't present itself well. It is the kind of picture that I feel like I have to say "No, it really does taste great!" With that said, I know by the picture you might not be inclined to make this, but it really does taste great! With a simple list of ingredients you get a dinner of chicken pieces smothered in tender, sweet red cabbage. This time I made it with chicken thighs, but we have done it with a whole cut up chicken before and the results were just as good. If you are making this for a weeknight dinner, I would suggest going with only the thighs, because it is faster. I am going to double the cabbage from now on because it cooks down a lot and for me that is the best part.

Chicken Fricassee with Red Cabbage:

click here for printable version

adapted from Essentials of Classic Italian Cooking by Marcella Hazan

2 cups onion sliced very thin

1/2 cup extra virgin olive oil

4 garlic cloves, peeled and minced

8 cups red cabbage, shredded (roughly 1 head of cabbage)

3-4 # chicken, cut up into 8 pieces OR 1.5# chicken thighs

1 cup dry red wine

salt and pepper, to taste

Put the onion, oil and garlic in a large saute pan over medium heat. Cook until the garlic becomes a golden color. Add the shredded cabbage. Stir thoroughly, sprinkle with salt (roughly 1 1/4 teaspoons.)

Adjust heat to a simmer and cover. Cook for 40 minutes, or until the cabbage is very tender and has reduced in bulk, stirring from time to time.

Wash the chicken pieces and pat dry, season with salt and pepper.

In another skillet, over medium heat, heat 1 tablespoon olive oil. Add chicken and brown on all sides.

Remove all of the chicken, EXCEPT for the breasts (if you are using a whole chicken), to the pan with the cabbage. Add the wine and pepper.

Cover the pan, with the lid slightly ajar and cook at a slow simmer. Turn the chicken over once in a while. After 20 minutes add the breasts (if you are using a whole chicken.) Continue cooking until the thigh registers 180 degrees and the breast 170 degrees, about 30-40 minutes.

Remove chicken to a pan, and take the meat off the bones. Add the meat back into the cabbage and stir to reheat.

Beef Stroganoff

2010-02-21T20:35:00.000-05:00

I have always liked Beef Stroganoff and have been trying to perfect it for awhile. I think I may have finally found the right mix of ingredients. One note regarding this recipe; make sure that you cut the meat into small pieces and pound it thin, if you don't the meat will be tough.

Beef Stroganoff:

click here for printable version

1 1/2 pounds sirloin tip (cut into bite size pieces and pounded very thin)

5 tablespoons butter

4 tablespoons vegetable oil

2 tablespoons flour

2 cups beef stock

1 onion, diced

8 ounces mushrooms, thinly sliced

6 tablespoons sour cream

2 teaspoons Dijon mustard

salt & pepper

Season the meat with salt and pepper. Heat 2 tablespoons vegetable oil in a large skillet. Brown meat (use additional 2 tablespoons vegetable for second batch if you need it.)

Remove meat to a plate, add 3 tablespoons butter to the skillet.

When butter is melted, add mushrooms and onions. Saute for about 5 minutes.

Add 2 tablespoons flour and stir for one minute.

Add beef broth and meat back in.

Stir, partially cover and let simmer for 30 minutes.

While simmering, heat water for egg noodles.

Cook noodles according to package, drain and mix with remaining 2 tablespoons butter, salt and pepper.

Add sour cream, mustard and salt and pepper to taste, to the stroganoff.

Serve over noodles.

Granola Bars

2010-02-17T11:56:00.002-05:00

Did you know that the average granola bar has 26 ingredients??! I didn't either until I happened to actually take the time to count...I was astonished!
This prompted me to try and find a homemade granola bar recipe. You can wrap the bars in plastic wrap and store them for a week too (if they last that long!)
These can be made with an endless variety of extras: almonds, sunflower seeds, wheat germ, peanut butter, chocolate chips, coconut and many different types of dried fruit. I made mine with Craisins and wheat germ. My kids loved them and I feel better about them eating these than the old box of Quaker granola bars. I think I will be making them much more often!

Granola Bars:
click here for printable version
adapted from Alton Brown

2 cups old fashioned oats
1/2 cup almond slivers
1/2 cup wheat germ (optional)
6 ounces honey
1/4 dark brown sugar
2 teaspoons vanilla
1/2 teaspoon salt
2 tablespoons butter
6 ounces dried fruit, chocolate chips, coconut or anything you want!

Preheat oven to 350 degrees.
Butter an 8x8 or 9x9 baking dish.
Spread oats, wheat germ and almond slivers on a 9 x 13 baking sheet.

Bake for 15 minutes.
Meanwhile, heat honey, sugar, vanilla, salt and butter over medium heat until combined.

Reduce oven to 300 degrees.
Stir toasted oat mixture into honey mixture.
Pour into buttered dish and press down.

Bake for 30 minutes.
Allow to cool completely and cut into rectangles.

King Cake

2010-02-13T20:48:00.001-05:00

Every year I try to find the perfect King Cake recipe. Usually the cake is too bland and is overpowered by the bitter taste of the colored sugar. I think I may have finally found the right balance of sweetness. I found this recipe on the King Arthur Flour website, but made some changes to it. Hurry and try it, you only have 3 more days!!!
Laissez les bons temps rouler!

King Cake:
click here for printable version
adapted from King Arthur Flour

Dough:
1/2 cup butter, melted
3/4 cup lukewarm milk
2 eggs + 1 egg yolk, white reserved
3 1/2 cups flour
1/2 cup sugar
1/4 nonfat dried milk powder
1 1/4 teaspoons salt
2 1/2 teaspoons instant yeast
1/4 teaspoon nutmeg
1/2 teaspoon cinnamon
1 teaspoon grated lemon rind

Filling:
8 ounce package cream cheese
1/2 cup sugar
3 tablespoons flour
1 egg, beaten
2 teaspoons vanilla

Icing:
2 cups powdered sugar
pinch of salt
1 teaspoon vanilla
2 tablespoons + 1-2 teaspoons milk, you want the icing to be a thick pourable glaze

Topping:
yellow, purple and green sprinkles

Spray a baking sheet with nonstick spray.
Using a stand mixer, mix all of the ingredients together to form a smooth dough. Allow the dough to rise for 1 hour, covered.
Transfer the dough to a lightly greased surface. Pat into a 24 x 6 inch rectangle.
Beat together the cream cheese, sugar, flour, egg and vanilla. Beat until smooth.
Put the filling down the center of the dough.

Fold up each edge to meet at the top; roll and pinch the edges together to seal the filling inside.
Place the log of dough onto the baking sheet seam side down. Pinch the ends together to make a circle. I used a measuring cup in the middle to keep the dough from baking together.

Cover and let rise for 1 hour. Preheat the oven to 350 degrees.
Whisk the reserved egg white with 1 tablespoon water. Brush over the dough. Bake the cake for 20 minutes, then lightly tent with foil and back for 25 minutes more.
Remove from the oven and let cool on a rack.

When the cake is cool, beat all of the icing ingredients together. Add the final 1-2 teaspoons milk to make the icing pourable, but not too thin. Pour over the cooled cake and sprinkle with the colored sugar.

Beef and Barley Soup

2010-02-03T00:00:00.011-05:00

I recently found this recipe on another food blog and am so glad that I made it. I served it with King Arthur's Dinner Rolls and everyone loved it.

Beef and Barley Soup:
click here for printable version
adapted from For the Love of Cooking

olive oil
2 pounds chuck, diced
1 small onion, diced
5 cloves garlic, minced
8 cups beef broth
2 bay leaves
8 ounces mushrooms, sliced
3 stalks celery, diced
3 carrots, diced
3 potatoes, diced
1/2 cup pearled barley
1/2 cup frozen peas
2 tablespoons cornstarch
salt and pepper, to taste

Preheat the oven to 275 degrees. Put about 1-2 teaspoons olive oil in a large Dutch oven and heat over medium high. Brown the meat, add the onion and garlic and cook until they are soft, about 5 minutes. Add the broth, bay leaves and salt and pepper. Cover and put in the oven for 2 1/2 hours.
Remove the soup from the oven and add the carrots, celery, potatoes, mushrooms and barley to the soup. Cover and place over medium high heat, when it is boiling lower heat and simmer for about an hour. Mix in the cornstarch with 1-2 tablespoons water and add to the soup. Increase the heat until the soup is boiling, stir. Remove from heat and serve.

Braised Pork Chops with Tomatoes and Sage, Modena Style

2010-02-02T00:00:00.006-05:00

We found this recipe in one of our favorite cookbooks Essentials of Italian Cooking by Marcella Hazan. When you braise the pork chops the meat becomes tender and the sauce is the perfect blend of tomatoes and sage. I love this recipe because it requires minimal prep work and no chopping, but is still rich enough to enjoy for a special dinner.

Braised Pork Chops with Sage and Tomatoes, Modena Style:
click here for printable version
adapted from Marcella Hazan

2 tablespoons butter
1 tablespoon olive oil
4 pork loin chops (about 2#)
flour
6-8 fresh sage leaves
3/4 teaspoon salt
1/2 teaspoon black pepper
15 ounce can whole tomatoes, broken up in pieces with juice

Heat the butter and oil in a large skillet over medium high heat. Turn the chops in the flour and shake off the excess.

Put chops in skillet with the sage leaves and cook until they are brown, then turn over.

Add the salt, pepper and tomatoes. Adjust heat until it is at a slow simmer, cover the pan with the lid ajar.
Cook for about 1 hour, until the meat is tender, turning about every 20 minutes.

Chicken Tikka Masala

2010-01-31T16:56:00.002-05:00

Thomas persuaded me to eat at an Indian restaurant a couple of years ago, and I am so glad that he did. I had a lot of misconceptions about it but have found that I really like most of it. Some would say that Chicken Tikka Masala isn't authentic Indian food, but I don't care because it tastes amazing! If you have been thinking of trying something Indian, this would be a great place to start!
NOTES:
Check out your local Indian grocery store to find garlic paste, ginger paste, red chili powder and garam masala. You may be able to find these at the regular grocery store but you will pay much less at the Indian store.

Chicken Tikka Masala:
click here for printable version

Marinade:
2 pounds boneless, skinless chicken cut into bite-sized pieces
1 cup plain yogurt
3/4 teaspoon red chili powder
1 tablespoon garlic paste
2 tablespoons ginger paste
1 teaspoon cumin
1 teaspoon garam masala
5 teaspoons lemon juice
1 teaspoon salt
Sauce:
2 tablespoons vegetable oil
1 tablespoon ginger paste
2 tablespoons garlic paste
1/2 large onion, diced
15 ounce can tomato sauce
1 1/2 teaspoon cumin
2 1/4 teaspoons coriander
2 tablespoons garam masala
2 teaspoons sugar
1/2 teaspoon salt
2 tablespoons butter
1 cup heavy cream

Mix the ingredients for the marinade in a bowl and add the chicken. Cover and refrigerate for at least one hour.

Preheat the oven to 400 degrees. Skewer the chicken, and lay over a foil-lined pan.

Bake chicken for 22 minutes. While the chicken is baking, heat the oil in a large skillet. Add the ginger and garlic paste to the skillet and cook for 2 minutes.
Add the onions and cook until soft, about 5 minutes, over medium heat.
Add the tomato sauce, spices and butter, cook for 5 minutes.
Meanwhile, remove the chicken from the oven and take off skewers.
Add the heavy cream to the sauce and stir until combined.
Add the chicken and salt and let simmer on low for about 10 minutes.
Serve over basmati rice, garnish with parsley, if desired.

Mirliton & Shrimp Casserole

2010-01-08T00:00:00.002-05:00

Posted by: David Hubbell

Our family comes from Louisiana, specifically the River Parishes. These three parishes are included among the designated 22 in a region known as Acadiana, AKA Cajun Country. One of the many benefits our ancestors had living in this area was the melding of the foods typically associated with the Cajuns as well as the foods that were popular down river in New Orleans (normally associated with the Creoles). Although we didn’t live in this region, we were blessed to be exposed to many of the Cajun/Creole dishes while growing up about a decade before the Cajun food craze hit in the 1980s. Despite this, as a child, we weren’t always appreciative of some of the vegetable dishes associated with this type of cuisine. One in particular that comes to mind is the mirliton (pronounced MEL-lee-tawn ) which to those outside of south Louisiana is known as a chayote squash. These squash grow on a vine, which can produce as many as 50-100 between late September and November. As such, they have traditionally been incorporated into Thanksgiving and Christmas dishes such as the one I discuss below: Mirliton & Shrimp Casserole.

It should be noted that the mirliton vine was a common fixture to many New Orleans backyards in decades past, but has diminished in popularity recently and further met its demise by the salty waters brought in by Hurricane Katrina. Despite being able to find chayote squash in a number of supermarkets, many of these are grown in areas such as Costa Rica and are a smaller variety than those traditionally grown in south Louisiana.

Mirliton & Shrimp Casserole:

click here for printable version
adapted from Chef John Folse and the other from our distant cousins on the La Vacherie Forum.

8 Louisiana mirlitons (or 11 smaller chayote squash)
4 tbsps crab boil (liquid)
1 cup onion, diced fine
½ cup red or green bell pepper, diced fine
½ cup celery, diced fine
1/4 cup butter

1 1/2 cup green onions, sliced
2 lbs shrimp, peeled & deveined (cut or chopped into small pieces reserving 6-9 whole)
4 garlic cloves, minced
1/2 cup parsley, diced fine
1 cup Italian breadcrumb
salt & black pepper & garlic powder & Cajun seasoning to taste
1/4 cup butter

Directions:
1.) Fill a large pot with water and add 1 tbsp salt and 4 tbsps of liquid crab boil. Boil mirlitons until tender, approximately 40 minutes. Test by sticking a sharp knife into it. If it goes in easily as when testing a potato then they are ready. Do not overcook.

2.) Drain and cool. Peel and cut in half removing the seed. It should be noted that they are somewhat sticky or gluey, so don’t be alarmed.

3.) Cube the pulp. Place in colander to drain some more.

4.) In a heavy skillet or pot, sauté garlic, bell pepper, celery, onions, green onions, and parsley in ¼ cup melted butter over medium heat. Approximately 3-5 minutes or until wilted.

5.) Add shrimp (excluding the whole ones) and sauté until pink, approximately 5-7 minutes.
6.) At this point you can either, chop the mirliton fine and mix with the contents of the pot or add the mirliton, mix with vegetables and shrimp then coarsely chop all of the mixture in a food processer.
7.) Add salt, pepper, garlic powder, and Cajun seasoning to taste (I start with ¼ tsp each then adjust to taste).

8.) Add Italian bread crumbs. (NOTE: If the mixture is dry once it is all mixed, you can add a little water or chicken broth a little at a time until it is just a just pasty.)

9.) Pour everything into a 9”x13” casserole dish, which has been greased with the other ¼ cup butter (NOTE: not all may be required).
10.) Sprinkle with additional bread crumbs.

11.) Sauté reserved shrimp in a tablespoon of the butter until pink. Arrange shrimp on top of the casserole and bake for 20-25 minutes at 350 degrees F or until browned and bubbly. Remove from the oven and let rest for 10 minutes before eating.

You can make this ahead of time and freeze before baking.

Take it out the day before you need it and let it thaw in the refrigerator and bake right before serving. Serves 10-12 or 4 hungry Cajuns (just kidding).
* - This recipe is a combination of 2 others, one from Chef John Folse and the other from our distant cousins on the La Vacherie Forum.

Introducing....David!

2010-01-07T00:00:00.000-05:00

Let me introduce you to our most recent guest blogger, David!

How lucky are we that our families are full of foodies?! David is my brother-in-law and he and his wife also love to cook. From an early age he became interested in his German-Acadian ancestry and the customs of his family that settled along the Mississippi River between Baton Rouge and New Orleans . Always a fan of good food, David has been cooking and grilling for over 15 years, but with the birth of his children and nieces and nephews he has become passionate and determined to learn and pass on many of the traditional River Parish Cajun/Creole recipes and cooking techniques. In addition to cooking the traditional foods, David is also an avid backyard vegetable gardener who has also been experimenting with many of the heirloom varieties of vegetables found in south Louisiana.

Check out David's recipe on Friday!

Buttermints

2010-01-06T19:32:00.001-05:00

Am I the only one who never thought about how buttermints are made? It has never crossed my mind that these little candies could be made at home. I found a recipe this year and made them for Christmas, but I think they could be offered for any occasion.

Buttermints:
click here for printable version
adapted from Land O' Lakes

1/2 cup butter, softened
5 1/4 cups powdered sugar
3 tablespoons half & half or heavy whipping cream
1 teaspoon peppermint extract
green food coloring (or any color you choose!)

Put the butter in a large bowl. Beat on low speed, with an electric mixer, until creamy. Add the sugar, half and half and peppermint. Continue beating until the mixture forms a soft dough (about 2-5 minutes.)

Add the food coloring and beat until dough is light green.

Wrap dough in plastic wrap. Lightly sprinkle powdered sugar on counter and, using about a 1/4 cup of dough, roll into a rope. Add more sugar when necessary.

Cut into 1 inch pieces. Place pieces on a waxed paper-lined baking sheet.

Repeat with remaining dough. Let mints stand uncovered at room temperature until dry (6-8 hours.)

To store, layer mints between sheets of waxed paper in airtight container. Refrigerate up to 1 month, or freeze up to 2 months.

2009-12-21T14:09:00.001-05:00

Taking a break for the holidays, see you next year!

Pecan Crescents

2009-12-18T05:00:00.003-05:00

These are another holiday favorite in our house. Pecan Crescents, which are very similar to Mexican Wedding Cookies, are a buttery, pecan cookie covered in powdered sugar.
These use a lot of butter and don't make a lot, which makes for some tasty cookies!

Pecan Crescents:
click here for printable version

2 sticks butter, softened
6 tablespoons sugar
1 teaspoon salt
1/2 cup chopped pecans
2 cups flour
powdered sugar

Preheat the oven to 325 degrees.
Cream the butter and sugar.
Add the remaining ingredients.

Shape dough into crescents, put on ungreased baking sheet.
Bake for 15-18 minutes. Remove from oven and let them cool on the sheet for a couple of minutes.

After the cookies have sat for about 5 minutes, roll them in powdered sugar.

Yum!

Crescent Scramble

2009-12-17T05:00:00.002-05:00

Save the egg whites and Pam for the weekdays…Weekend eggs need to be just a little naughty. Good eggs require butter. Mix in whatever other ingredients you like, but don’t skip the butter!

Crescent Scramble:

By: Jean Johnson (inspired by First Watch’s “Breakfast Scramble”)

click here for printable version

(serves 2-3)

1 package Pillsbury crescent rolls

2 TBSP butter, divided

¼ cup diced ham

¼ cup diced mushrooms

5 whole eggs

2 TBSP half and half (or heavy cream, milk, etc.)

Salt and pepper, to taste

¼ cup shredded cheese (I use whatever is on hand, usually a “Mexican” blend.)

Bake the crescent rolls according to the package directions.

While the rolls bake, prepare the ingredients, but don’t start cooking anything else yet!

Whisk together the eggs, half and half, salt, and pepper.

Melt 1 TBSP of butter in a non-stick skillet over medium-high heat.

Saute the ham and mushrooms until lightly browned. (If using other ingredients, substitute any veggies and meats being included here.)

Set the mixture aside.

Remove the pan from the heat, allowing it to cool to a medium heat. Return to the stove with the burner set to just below medium. Melt the 2^nd tablespoon of butter in the pan.

Add the eggs. Immediately begin swirling back and forth with a spatula. Keep the eggs moving, scraping and swirling the entire egg surface in a ritualistic kind of way. If you find yourself entranced by the magic of cooking eggs, you are doing this correctly.

When the eggs look set, add the ham and mushrooms into the mix. (Everyone’s idea of “set” is different. Many people would say I like my eggs overcooked. Eat yours however YOU like…)

Add in the cheese.

Plate the dish by using 2 or 3 crescent rolls and adding the eggs in the middle. Top with some dried thyme or other favorite herb for some color.

Chicken Marsala

2009-12-16T05:00:00.001-05:00

Yum, that is all I have to say about this recipe. I have tried Chicken Marsala at a few Italian restaurants and nothing beats this, my mother-in law's, recipe. The sauce has the perfect balance of garlic, lemon and Marsala wine. Pair it with homemade Fettuccine Alfredo for a rich, delicious Sunday dinner!

Chicken Marsala:
adapted from Mary Hubbell
click here for printable version

1 1/2 # boneless, skinless chicken breasts, pounded thin
1 cup flour
3/4 cup Marsala wine
8 ounces fresh mushrooms, sliced
1 ounce fresh garlic, mashed with 1 teaspoon salt in a mortar and pestle
1 lemon, juiced
1 tablespoon fresh parsley, minced
2 tablespoons butter
2 tablespoons extra virgin olive oil, plus more for browning chicken
salt
black pepper
garlic powder
cayenne pepper

Preheat the oven to 200 degrees.
Lightly season the chicken breasts with salt, pepper, garlic powder and cayenne. Lightly flour chicken. Coat the bottom of a pan (preferably cast iron) with olive oil, heat over medium heat.

Cook breasts until browned on both sides.

When the chicken is browned evenly put in oven to cook through and to keep warm.
Deglaze the pan with the Marsala wine.

In a separate skillet, heat the butter and 2 tablespoons of olive oil over medium heat. Saute the garlic for 2 minutes, then add the mushrooms and parsley. Cook until the mushrooms are soft. Add the lemon juice, set aside.

Pour the wine and drippings into mushroom sauce. Add the chicken and stir to coat.
Serve over noodles.

Fettuccine Alfredo

2009-12-15T05:00:00.008-05:00

We finally found an alfredo sauce that has just the right balance of creaminess and garlic. We served it with Chicken Marsala, which will be posted tomorrow. And apologies again for the not-so-great picture. Everything I take after the sun goes down looks like this, but we don't eat dinner at 4:30!

Fettucine Alfredo:
(for 1 # of pasta)
click here for printable version

3 tablespoons butter
1 cup heavy cream
3 cloves of garlic mashed with 1/2 teaspoon salt (in mortar and pestle)
pinch of nutmeg
3/4 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon fresh parsley, minced
1/2 cup grated parmesan cheese

Boil water for pasta.
Put the butter, cream and garlic mixture in a large skillet and cook over medium high heat until it reduces by half, stirring frequently.

Add the nutmeg, salt, pepper and parsely. Remove from heat and set aside.
Cook pasta. Toss the sauce with the pasta and cheese.