Belle of the Kitchen

A Year in Review...and Smoky Chicken Chili

noreply@blogger.com (Dorothy at Belle of the Kitchen) — Sat, 16 Mar 2013 23:36:00 +0000

I know that I cannot include every bit of my past year on these pages here, but I do want to share a glimpse of that year between graduation and this new phase.

Our traditional summer trip to the gulf followed my graduation. That trip, though a welcome respite, was overshadowed by job applications, transcript requests and updated résumés. My husband had a final year of seminary, and I was the designated (and slightly reluctant) primary breadwinner while he finished.

At the end of my second month of searching, I was interviewed by a preschool and day care facility director. She assured me that working with two-year-olds would be in many ways very similar to my previous experience working with middle schoolers. Assured by her confidence that I could handle the job, I accepted. And so began one of the most challenging and humbling years of my life.

My position was as assistant teacher, which translated to changing diapers, assisting toileting, monitoring sink usage, wiping runny noses, staffing the “thinking chair,” disinfecting tables, sweeping floors, etc. The calmest time of my day was, of course, naptime, but contrary to popular belief, even naptime could be distressing if one of my 12 lambs refused to nap or woke up fussy. Two-year olds can push your buttons faster than all get out, but they can be incredibly sweet, too. Despite how difficult the job was, I love those little ones and find myself wondering how they are doing these days. I learned so much and I hope that I will be just a little more prepared, should we be blessed with little lambs of our own.

While my year with the two-year olds was anything but restful, this year has come with fits and starts. I am enjoying the busy times, while cherishing the quiet, restful days, knowing that they will not always be so abundant. Today was one of those days. A late winter snowy mix has kept us indoors, and we’re not complaining. It was a perfect day to enjoy some warming smoky chicken chili, before spring brings its lighter fare.

Smoky Chicken Chili

Adapted from Southern Living

2 poblano chile peppers, diced

1 red bell pepper, diced

1 large Vidalia onion, diced

4 garlic cloves, minced

2 tablespoons olive oil

1 28 ounce can diced tomatoes

1 10 ounce can tomatoes with green chilies

5-6 cups shredded smoked chicken

1 15 ounce can navy beans, drained

1 15 ounce can black beans, drained

1 quart chicken broth

1 pound frozen whole-kernel corn

1 teaspoon oregano

2 teaspoons cumin

2 teaspoons hot Mexican chili powder

1 teaspoon chipotle chili

¾ teaspoon salt

½ teaspoon white pepper

¼ teaspoon cayenne

In a large heavy-bottomed pot, heat the oil over medium-high heat. Add the chilies, pepper, and onion and sauté for 7 minutes. Add the garlic and sauté for one more minute. Add the two cans of tomatoes, chicken, beans, corn, broth and spices.* Bring to a boil. Reduce to a simmer and cook for 1 ½ hours.

Serve with cheese, sour cream, lime wedges, sliced green onions, and corn bread.

*Chili can be prepared up to this point in advance, transferred to a crock-pot and cooked on low for 8-10 hours, or refrigerated and finished later.

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New Beginnings...and Curried Sweet Potato Butternut Squash Soup

noreply@blogger.com (Dorothy at Belle of the Kitchen) — Thu, 21 Feb 2013 20:24:00 +0000

I realize that I have this blog, and that I have not written here for two years. In fact, for the past two years, my husband has reminded me frequently and indirectly of this little space by telling others, proudly, of “The Belle.” Other sweet friends, those who knew about the blog, would also ask me “…when are you going to blog?” And so here I am, starting again.

Graduation Day

So much has happened since I was last here. Twelve months ago, my husband was entering into his last semester of seminary and was spending any free time contacting churches, talking to references, writing application essays and mailing resumes. Nine months ago and over 100 contacts later, we celebrated my husband’s graduation from seminary, but still anxiously awaited a call to a church. Eight months ago we were encouraged to know that my husband was one of the final candidates over ten times, but were still waiting for the one. Seven months ago we found ourselves eating dinner in a small town in rural Pennsylvania, discussing a possible call to a church in that town. Six months ago we were introduced to that church, my husband the new pastor of discipleship on staff. And so, our new beginning.

Please be patient with me, y'all. It's been a while. Even this blog will be new in many ways for me. But I would love to hear from you, too! What have you been missing from the Belle?

Our Backyard

I’ll fill in more details soon, but for now, let’s move to the food. While our groundhog predicted an early spring, we have had a regular dusting of snow the past few weeks and so I’m not quite ready to give up my soups and stews and winter comfort foods. This sweet potato butternut squash soup has been a favorite of ours this year, and has certainly kept us warm and comfortable even on the chilliest night.

Curried Sweet Potato Butternut Squash Soup

Inspired by Screen Doors and Sweet Tea by Martha Hall Foose

2 tablespoons unsalted butter

2 ½ pounds sweet potatoes, unpeeled, diced

1 large butternut squash, peeled, seeded and diced

2 leeks, white and light green parts, chopped and rinsed well

1 ½ tablespoons grated fresh ginger

1 tablespoon minced lemongrass

2 garlic cloves, minced

4 teaspoon curry powder (I use 2 teaspoons regular and 2 teaspoons garam masala)

7 cups chicken broth

12 ounce frozen sweet white corn, divided

1 (14.5-ounce) can lite coconut milk

Pomegranate seeds or crumbled bacon, for garnish

In a large dutch oven, heat butter over medium heat. Add the sweet potatoes and squash. Cook for about six minutes. Add the leeks, ginger and lemongrass. Cook for about five minutes. Add the garlic and curry and cook for one minute. Stir in the broth and one cup of corn and stir well, using a wooden spoon to incorporate any browned bits from the bottom of the pot. Bring to a simmer and cook for 20 minutes, stirring often.

Use an immersion blender to puree the soup. Stir in the remainder of the corn and the coconut milk. Heat until warm through, but do not return to a simmer.

Serve with pomegranate seeds or crumbled bacon.

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Happy graduation, birthday, anniversary, independence, vacation day...and orzo salad with lemon, feta and pine nuts.

noreply@blogger.com (Dorothy at Belle of the Kitchen) — Wed, 17 Aug 2011 17:00:00 +0000

Well, you know I have a lot of catching up to do. So, after friendly nudges, sweet "we miss you" e-mails, comments from my mom and husband, and straightforward "when are you going to start blogging again?," I am finally going to give up my blogging hiatus and get things back in gear. I have no excuse, but that I work better on a schedule, and have been largely schedule-less since May.

Here's a quick re-cap, in pictures.

Summer Starts with a Graduation Celebration!

We celebrate our 6th Anniversary in Chattanooga, TN with a stay at Chanticleer Inn, great food, hiking, and city-exploring.

Visits with family include a trip to Arrington Vineyards near Nashville, the Naval Museum in Pensacola, pre-Independence day celebrations, family meals, and time with friends.

Independence day celebration in Philadelphia include a picnic near the Philadelphia Museum and a fireworks show over the Schuylkill River.

Since returning from our Southern tour, my days have been relatively unhurried. Window units notwithstanding, the heat still seems to slow things down to a molasses speed. The job search, household chores, cooking (and apparently blogging) have all responded in kind, following snaillike paces of their own.

While I've occasionally turned on my oven for an occasion (pulled pork for Independence day, cookies for Bible study, brownies for my husband's guy-weekend retreat), it has been largely avoided on account of it's kitchen-stifling tendencies. So, we've enjoyed our fill of grilled fare, sandwiches, and dishes which require minimal heat, like this delicious orzo salad.

This has to be one of my favorite summer sides, one that I make often in warmer weather, and always elicits recipe requests. The flavors just work so well together, it can be served cold or at room temperature, and goes well with almost anything you could throw on a grill.

Orzo Salad with Lemon, Feta and Pine Nuts

Barely adapted from Bride & Groom First and Forever Cookbook

1/4 cup extra virgin olive oil
2 tablespoons lemon juice
1 garlic clove, minced
1/2 teaspoon dried oregano
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
1/2 teaspoon sugar
1 cup orzo
1/4 cup pine nuts, toasted
1/4 cup golden raisins
3 tablespoons chopped kalamata olives
1/4 finely chopped red onion
1/4 cup basil, julienned
2 ounces good quality feta cheese, crumbled

In a medium pot, cook the orzo to al dente in salted water. Drain pasta.

In a small bowl, whisk together the olive oil, lemon juice, garlic, oregano, salt, pepper and sugar. Pour over the warm pasta, and let the pasta cool to room temperature.

Add the pine nuts, raisins, olives, onion, basil and feta to the pasta, stir well. Store Orzo salad in the refrigerator.

This salad can be made up to two days in advance. Salad is best at room temperature, but can be served cold.

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Summer Already?...and Sweet Corn Fritters with Creole Remoulade

noreply@blogger.com (Dorothy at Belle of the Kitchen) — Wed, 08 Jun 2011 11:00:00 +0000

I cannot believe that we are already well into summer! I feel like I'm constantly saying this, but as soon as Easter hit, the weeks started flying by! Final papers, exams, parties and, yes, graduation followed soon thereafter. As a friend of mine quipped, I am now no longer a student, but an unemployed counselor.

I have lots of catching up to do, but I wanted to start by sharing a very special celebration. Just last week my husband turned the big 3-0! It was a number that, I think, he has been dreading for a while, but when the day finally came around, he did too. I think what really brought him around was a couple of big celebrations with friends and family to commemorate the completion of his third decade. How can you be sad at a party?

Our backyard bash was a blast! You know it's a good night when the last guest leaves at 1:00 AM. Of course, we enjoyed a feast to offer our friends, a mix of old and new favorites. One favorite of the night, which received a number of comments including "what is it?," "I want that recipe," and "is that on the blog?," was a newbie, introduced to me by Eating for England. I gave it a Southern twist with creole remoulade sauce, and a star was born. I think these could be prettied up a bit with halved cherry tomatoes, a sprinkle of crumbled bacon, or chives, but they are delicious as is.

Sweet Corn Fritters with Creole Remoulade

Sweet Corn Fritters adapted from Eating for England
Creole Remoulade adapted from Myrecipes

1/4 cup mayonnaise
1 tablespoon chives, chopped
1 tablespoon parsley, minced
2 teaspoons sweet pickle relish
2 teaspoons whole grain mustard
1 teaspoon capers, chopped
3-4 dashes hot sauce

1 jalapeño pepper, seeded and coarsely chopped
3 garlic cloves, crushed
1 bunch chives, coarsely chopped
1/4 cup cilantro
2-15 ounce cans sweet corn, drained
2 teaspoons salt
2 teaspoons chili powder
1 1/2 cups all purpose flour
2 teaspoons baking powder
2 eggs
2 teaspoons vegetable oil

Combine the mayonnaise and the next six ingredients in a small bowl. Cover and refrigerate the remoulade sauce until serving.

In the bowl of a food processor, combine the jalapeño and garlic. Pulse 5-6 times. Add the chives, cilantro and corn and pulse 5-6 more times. Add the salt, chili powder, flour, baking powder and eggs and blend until smooth.

Heat the vegetable oil in a skillet over medium-high heat, swirling to coat the pan. Add 1 tablespoon of batter to the hot pan and flatten with the back of a spoon. Cook for about 2 minutes, then flip and cook for 2 minutes, until golden on each side. Place cooked fritters on a platter in a warm oven (about 180 degrees) while preparing the rest of the batter, until ready to serve.

To serve, top warm fritters with 1 teaspoon remoulade sauce. Garnish with crumbled bacon, cherry tomato halves, cilantro, chives or cheese.

Make Ahead: The remoulade sauce can be made up to two days in advance. The fritters can be made several days (or weeks) in advance and frozen in an airtight container, with parchment paper between layers. Defrost the fritters in the refrigerator. Arrange the fritters on a baking sheet in a single layer and re-heat in the oven at 220 degrees for 20-25 minutes.

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Happy Birthday to My Love, and Happy Summer to All!

An Easter Breakfast...of Sun Dried Tomato, Basil, and Goat Cheese Breakfast Casserole

noreply@blogger.com (Dorothy at Belle of the Kitchen) — Sat, 23 Apr 2011 11:00:00 +0000

Sunday mornings are often a time of hurried breakfast-ing and dressing and rushing to church. Over the past couple of months, we have set our alarm a bit earlier so that we can enjoy the morning, lingering a little longer over a cappuccino (complements of my husband) or a cup of tea. Sometimes we succeed, and sometimes we linger just a little too long and end up in the same hurried mess.

Easter is one of the most beautiful celebrations of the church, and we wouldn't want to enter that frazzled and distracted. But on Easter morning, we are trying on new clothes, opening up Easter baskets and gifts, and trying to enjoy that same breakfast before heading to the church. It has high potential for failure.

This breakfast casserole is here to help with those hurried Sunday mornings. It can be prepared the night before and baked while you enjoy your coffee, try on your new clothes, check your e-mail, and linger for a few minutes before church or wherever you might be heading. While you can use a cup of oil-packed sun dried tomatoes, the home-made oven-dried tomatoes really do make this casserole outstanding.

Sun Dried Tomato, Basil, and Goat Cheese Breakfast Casserole

Adapted from Whipped

1 quart grape (or cherry) tomatoes, halved
Olive Oil (to taste)
Pinch of sugar, salt and pepper
8 cups day-old French bread, cut into 1 inch cubes

2/3 cup crumbled goat cheese

1/2 cup basil, julienned

1 1/4 teaspoon salt

1 1/4 teaspoon pepper

9 eggs

3 cups milk

The day before:
Preheat the oven to 225. Arrange the halved tomatoes cut-side up on a baking sheet. Drizzle with olive oil and sprinkle lightly with the sugar, salt and pepper. Bake the tomatoes for 3 to 3 1/2 hours. Chop the dried tomatoes.

Butter a 9 x 13 inch casserole. Scatter the bread evenly in the dish. Sprinkle evenly with chopped tomatoes, goat cheese, basil, salt and pepper.

In a small bowl, whisk together the milk and eggs. Pour evenly over the bread mixture. Cover tightly and refrigerate overnight.

In the morning:
Remove the casserole from the refrigerator and uncover. Preheat the oven to 350. Bake the casserole for about 40 minutes, or until the middle is cooked (test with a knife) and the casserole is browned and puffed all over. Cut into squares.

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Spring Break and Hot Cross Buns for Good Friday

noreply@blogger.com (Dorothy at Belle of the Kitchen) — Fri, 22 Apr 2011 16:00:00 +0000

It is amazing how fast our Spring Break has passed. It is already Friday, and the next couple of weeks promise to bring lots of work, final papers, and exams, and then not too long after that, graduation.

I told my husband just last night that, although I am thankful for the week-long break, true rest will not come until Summer is here (and it is, indeed, just around the corner). Spring Break is nice, but there still remains so much to be done, most of which is written down on a neglected to-do list for this week.

Instead of focusing on that homework and other household chores, I trekked across New York City with friends on Monday, spent the day shopping on Wednesday, had a Wine, Cheese and Chocolate Night with some of my favorite girl friends on Thursday, and have spent much time resting.

Not only is it a wonderful week to rest (and ignore that to-do list and coming deadlines), but it is also Holy Week and a great time to prepare for Easter. I love the traditions that are reminders of what this week means. Today is Good Friday, and traditionally, Hot Cross Buns are made and eaten on Good Friday as a reminder of Christ's death on the cross. While I did not grow up eating these delicious buns, they have become a Good Friday tradition for us over the past few years, and I have adapted this sweet roll recipe to our liking. They are sweet and tender and full of fruit, while not being overly dessert-like. While these rolls are traditional for Good Friday, they can also be enjoyed for Easter breakfast or brunch.

Hot Cross Buns

Adapted from Allrecipes

2 1/4 teaspoons active dry yeast
1/4 cup lukewarm water (110-120 degrees)
1 tablespoon honey
4 1/4 cups all-purpose flour
1/4 teaspoon salt
1/2 cup sugar
1/2 teaspoon cardamom
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1 1/4 cups lukewarm milk
1/2 cup butter, melted
1 egg
3/4 cup dried fruit (raisins, cherries, currants, cranberries) or candied citrus peel, chopped
1 egg, beaten with 1 tablespoon cream
1 1/2 cups powdered sugar
2 tablespoons milk
1 teaspoon almond extract

In the bowl of a stand mixer, combine the yeast, water and honey. Let the mixture sit for 5-10 minutes, until bubbly.

Add 2 cups of flour, salt, sugar, spices, milk, butter and 1 egg to the bowl. Using a dough hook, mix for 1 minute on medium speed, until well combined. Add the remaining flour and mix for 8 minutes on medium. Add the fruit and mix until well dispersed.

Transfer the dough to a well-greased bowl; turn to coat the top. Cover and let rise for 1 hour, until doubled in size. Punch down the dough and allow it to rest for 10 minutes. Divide the dough into 12 portions. Shape into rolls and place in a buttered 9 x 13 inch pan. Cover and refrigerate overnight.

Before baking, remove the rolls from the refrigerator for 30 minutes.

Preheat the oven to 350 degrees. Using a sharp knife, cut crosses into the buns. Brush with the egg and cream mixture. Bake for 20-25 minutes, until the buns are golden.

Combine the powdered sugar, milk, and extract in a small bowl. Transfer to a small bag and snip the corner of the bag. Pipe a cross on each bun with the icing.

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Flying Time...and Molasses Wheat Pizza Crust

noreply@blogger.com (Dorothy at Belle of the Kitchen) — Mon, 11 Apr 2011 19:00:00 +0000

Where did the past three weeks go? I cannot believe that we are already well into April. Where have we been while those weeks flew by? Like time, we have been flying from day to day and place to place. Our weekdays have been full of class, paper-writing, presentations, a new babysitting job, and a school culture night (we represented the South again this year; this time with all desserts and a pitcher of sweet tea!). Our weekends have been full of studying (of course), but also baby showers, art shows, flower arranging, church anniversaries, dinners with friends, dates-nights, and the occasional crash-and-do-nothing weekend. Our weather has been full of sporadic changes; with snow, rain, and 70 degree days all within the span of a few short days. And our kitchen has been full of good food, but we have rarely slowed down enough to photograph any of it! For that I am sorry, because we have truly enjoyed some treats.

Clockwise:

Desserts from Culture Night (Pecan Pie, Praline Cake, Coconut Cream Pie, and Cream Cheese Pound Cake)

The Amazing Flower-Arranging Team (Flowers in celebration of our Church's 4th Anniversary Celebration)

The Pretty Mom-to-Be

That's an overview of our past few weeks. But there's something else I have been keeping from you; something we have enjoyed for a few months, actually. This semester, we have started a tradition of Sunday night pizza. That means we've made over half a dozen pizzas, and not one of them has made it on the blog! In fact, not one has been photographed, and it's not that we have not enjoyed them.

The process of pizza making has become almost a science in our kitchen. Every other week I have made a batch of my favorite pizza dough (which has been slightly updated). Once it rises, the dough is split, and half is wrapped up and frozen for the next week. I lay a piece of parchment over my pizza peel and sprinkle it with cornmeal, then press the prepared dough out with floured hands. I "dress" the pizza with our desired toppings and then use the peel to transfer the pizza (and parchment) to a hot pizza stone in the oven. After 10-12 minutes in the hot oven, we'll be having yet another conversation about how good this pizza is, and we'll discuss how this one might be our favorite, or tied with the Thai Chicken Pizza...or the Gorgonzola Mushroom Pizza...or the Caramelized Onion and Goat Cheese Pizza...and we go on and on. Again, I am sorry that I have not shared these with you.

This week's option was a Breakfast Pizza, complete with ricotta, snipped basil, spinach, slightly runny eggs and a drizzle of truffle oil. And while this pizza combination is completely delicious, I don't want to neglect the crust itself. It has evolved ever-so-slightly over the past year or two, and I think this is where it will stay. I prefer to use half of the dough to make a thin 12-inch crust, but you could certainly make it smaller for a thicker crust.

Molasses Wheat Pizza Crust

2 tablespoons molasses

1 cup warm water (110-120 degrees)

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

1 cup whole wheat flour

1 1/2 cups all purpose flour

1 1/2 teaspoons salt

1 1/2 teaspoons dried herbs (optional, I usually use a combination of basil and oregano, but I can imagine an Italian blend or Herbes de Provence would be wonderful)

1 tablespoon olive oil (plus a little more)

cornmeal (for sprinkling the pan)

Stir together the molasses, water, and yeast in the bowl of a stand mixer. Let the mixture sit for 5-10 minutes, until bubbly.

Add the flours, salt, herbs and olive oil, and mix with a dough hook for 6-8 minutes, until smooth and elastic.

Grease a medium bowl with olive oil. Transfer the dough to the bowl and turn to coat the top with oil. Cover with a clean dish towel and set in a slightly warm place for 30 minutes.

While the dough rises, place a pizza stone in the cold oven. Preheat the oven (and stone) to 425 degrees.

Divide the risen dough into two portions.* Place a piece of parchment over a pizza peel, and sprinkle with cornmeal. Press one portion of dough into a 12 inch circle with well-floured hands. Arrange toppings over pizza crust. Transfer the parchment and crust to the hot oven, and bake for 10-12 minutes, until the crust is cooked through and the toppings are beginning to brown. Remove the stone and pizza from the oven, cut and enjoy.**

*If you plan on freezing the second portion of dough, wrap it well in Saran wrap and freeze. To prepare, transfer dough to the refrigerator for eight hours to thaw, then let sit at room temperature for 15 minutes before shaping into the crust.

**If you plan on preparing two pizzas, you should leave the stone in the oven. Prepare the second pizza while the first is baking, remove the first pizza from the stone with the pizza peel, and transfer the second pizza to the stone, leaving the stone in the oven the entire time.

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Stopping to enjoy Beef and Guinness Stew for St. Patrick's Day

noreply@blogger.com (Dorothy at Belle of the Kitchen) — Wed, 16 Mar 2011 19:30:00 +0000

I spent much of this morning finishing a book for one of my classes. As I sat down to lunch and was ruminating over what I read, I looked back over the class syllabus to find that I read twice as much as needed! Of course, I was a little irked at myself, but then again, the book was so good, encouraging, and challenging that I am glad I finished it. I'm not sure I would have the self-control to finish it had I not assumed the assignment entailed as much, at least not in the middle of the semester.

The book was stimulating, and really spurred me to think about how much I pursue joy in my life. How often do I proverbially "stop and smell the flowers?" I go through phases in life where I rarely slow down for weeks on end, and I forget to enjoy life. I forget to enjoy the flavors, the colors, the sounds, and bits of sweetness that are a part of life. They are there, I just overlook them!

The book reminded me that we pay attention to these gifts and details of life because they are signposts. They point us to greater gifts. I think that's one reason why I love celebrating and feasting so much; our feasts point to a greater feast. Our fellowship points to a greater fellowship.

Right now, we're enjoying this Irish-inspired meal of Beef and Guinness Stew, Roasted Cabbage and Apples, and Raisin Stout loaves. The past few weeks have been busy for all of us around here; mid-terms and papers and such. How sweet is it to stop, even for a few moments, and enjoy a good meal? It really is a cause for joy.

Beef and Guinness Stew

Slightly Adapted from Cooking Light

3 tablespoons canola oil, divided

2 pounds chuck roast, trimmed and cut into 1 inch cubes

1/4 cup all purpose flour

1/2 teaspoon salt

5 cups chopped onion

1 tablespoon tomato paste

4 cups beef broth

12 oz Guinness

1 tablespoon raisins

1 teaspoon caraway seeds

3/4 teaspoon freshly ground black pepper

4 carrots, peeled and sliced 3/4 inch thick

3-4 parsnips, peeled and sliced 3/4 inch thick

2 turnips, peeled and cubed 3/4 inch thick

parsley, for garnish

Pat the beef cubes dry. Combine the beef, flour and salt in a large zip-top bag. Shake to coat the beef.

Heat half of the oil in a large Dutch oven over medium high heat. Add half of the beef and cook for six minutes, until the beef is browned all over. Remove to a plate. Repeat with the remainder of the oil and beef.

Once the beef is removed, cook the onion in the empty pot for five minutes, stirring often. Add the tomato paste and cook for one minute. Add the broth, beer, raisins, caraway and pepper. Scrape the bottom of the pot with a wooden spoon to loosen the browned bits. Bring to a boil, then reduce to a simmer. Cover and cook for 1 hour, stirring occasionally. Uncover and cook for 30 minutes. Add the vegetables, cover and cook for 50 minutes, stirring occasionally. Uncover, raise the heat to medium, and cook for 10 more minutes. Sprinkle with parsley.

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Waves, and Shrimp and Grits worth Making Twice

noreply@blogger.com (Dorothy at Belle of the Kitchen) — Mon, 07 Mar 2011 05:00:00 +0000

Last summer, a wise woman shared with me that grief is like standing on the shoreline; sometimes the water ripples and tickles your toes, sometimes a surprise wave hits and gets you all wet, and sometimes a surge hits you so hard that it knocks you over. I think that life acts the same way; there are waves of emotion, but also waves of busyness, of good relationships, of daily enjoyment, and so much more.

Last weekend was a wave of good fellowship with friends, but it also coincided with a wave of busyness this week. And while we delight in enriched friendships and a challenging week of classes, sometimes those waves mean that our marriage receives very little attention.

Love and Joy in Waves: Summer 2010

My husband and I enjoyed some time investing in our own marriage this weekend. On Friday night, we watched The King's Speech at a little community theater. As we walked the Main Street of the little town after the movie, we enjoyed the rippling wave of the sweet, deepening friendship that will grow for the rest of our lives. On Saturday, in between studying and chores, we ran errands together and again enjoyed good conversation and sweet fellowship. And of course, we enjoyed good food.

This Shrimp and Grits recipe may just be my favorite so far. It is easy, delicious, and perfect for both guests and date night. It is excellent with collard greens and cornbread.

Louisiana Shrimp and Andouille over Grits

Adapted from John Besh's My Louisiana Kitchen

For the Grits:

4 cups water

1 teaspoon salt

1 cup stone ground grits

1/2 cup goat cheese

1 tablespoon butter

1/4 cup half & half

For the Shrimp:

2 pounds medium wild shrimp

1 tablespoon cajun seasoning (I use a mix of Tony Cachere's and Old Bay)

1 tablespoon olive oil

1/3 cup andouille or spicy smoked sausage, diced (I use Conecuh Sausage)

2 garlic cloves, minced

1 shallot, minced

2 roasted red peppers from a jar, drained and diced

1 tablespoon chopped fresh thyme

1 cup vegetable broth

1 tablespoon butter

1/2 teaspoon lemon juice

15 oz diced tomatoes (no salt added)

1 tablespoon chopped fresh chives

chopped parsley, for garnish

For the grits:

In a medium pot, combine the water and salt. Bring to a boil. Whisk in the grits, and reduce the heat to low. Cover and cook for 20 minutes, stirring often.

Add the butter and cheese to the grits, stirring until the cheese is melted. Stir in the half and half, cover and remove from heat. Keep warm until serving.

For the shrimp:

Combine the shrimp and spices in a small bowl. Heat olive oil in a large skillet over medium heat. Add the shrimp and cook until the shrimp become opaque, but are not quite done. Remove the shrimp to a bowl as they become opaque.

In the same skillet, add the sausage, garlic, shallot, red peppers and thyme. Cook for about five minutes. Add the vegetable broth and butter, and cook for six minutes. Add the shrimp and cook for three minutes. Stir in the lemon juice, tomatoes, and chives. Cook until warmed through, and remove from heat.

Serve the shrimp and sauce atop the grits in a bowl, and sprinkle with chopped parsley.

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Dreaming of NOLA and a Mardi Gras Menu

noreply@blogger.com (Dorothy at Belle of the Kitchen) — Fri, 04 Mar 2011 12:55:00 +0000

Last summer, we celebrated our five-year anniversary wandering the streets of New Orleans. It was my first trip to the Crescent City, and it was completely enchanting. The beautiful streets, the art, the music, and the food was all everyone said it would be, and more. I do hope we are able to visit again.

If you are like me, and will not be making it to New Orleans or Mobile for Mardi Gras, we can at least dream, and cook, like we are! Here are my suggestions for a delicious Fat Tuesday feast.

Mardi Gras Feast:

Shrimp and Sausage Gumbo

Mixed Green Salad with Pecans, Goat Cheese and Fruit

Cornbread

Bread Pudding with Bourbon Sauce

Some other main dish suggestions are:

Red Beans and Rice

Creole Shrimp and Grits

Roasted Shrimp Po'Boys

Crawfish Etouffee (Stay Tuned)

Louisiana Shrimp and Andouille over Grits

Enjoy, and Laissez les Bon Temps Rouler!

Les Bons Temps for Roasted Shrimp Po'Boys

noreply@blogger.com (Dorothy at Belle of the Kitchen) — Wed, 02 Mar 2011 05:00:00 +0000

From mid-January to late February (or, in this year's case, early March), the celebration and anticipation of Mardi Gras leaves me craving the flavors of the South's coast and New Orleans (never mind that I have never actually been to NOLA, or even Mobile, during Mardi Gras). It just seems right to eat Gumbo, Etouffee, Shrimp Creole or Bread Pudding during those few weeks. It fits the weather outside, the duldrums of winter are losing their grip, and that deserves a celebratory, albeit comfortable meal.

I was all prepared to share my new favorite Shrimp and Grits, but we gobbled this Cajun-spice laden dish up before I had a daylight hour to photograph it (and while this delicious meal traditionally belongs to Charleston and the Lowcountry rather than NOLA and the Gulf coast, the recipe is from John Besh's My New Orleans and is his Cajun take on the Lowcountry favorite).

In lieu of another Shrimp and Grits recipe, I have another delicious Cajun offering: Roasted Shrimp Po'Boys, which we shared with some friends who were in town last weekend. I will say, I barely got a picture of this sandwich, and the one I took isn't all that enticing. You'll just have to take my word for it; this sandwich is a flavorful taste of NOLA!

Roasted Shrimp Po'Boys

Inspired by CBS News
Remoulade Sauce adapted from Cooking Light

1/4 cup reduced fat mayonnaise

1 tablespoon sweet (Vidalia) onion, minced

1 tablespoon fresh parsley, minced

2 teaspoons sweet pickle relish

2 teaspoons whole grain mustard

1 teaspoon capers

1/2 teaspoon hot sauce
2 12-inch soft French bread loaves
1 pound large wild shrimp, peeled
1 teaspoon Cajun seasoning (such as Tony Cachere's)
dash cayenne pepper
2 tablespoons cornmeal
3 tablespoons panko
1 tomato, sliced
green leaf lettuce

Preheat oven to 375. In a small bowl, combine the mayonnaise, onion, parsley, relish, mustard, capers and hot sauce, stirring to combine. Set remoulade sauce aside. Slice the French bread loaves in half lengthwise. Place on a baking sheet.

In a small bowl, combine the Cajun seasoning, cayenne, cornmeal and panko. Add the shrimp and toss to coat. Spread the shrimp in a single layer in a roasting pan lined with parchment paper.

Place both the bread and the shrimp in the oven. Roast for five minutes, then remove the bread and turn the broiler on high. Broil the shrimp for three more minutes.

While the shrimp are finishing in the broiler, spread the remoulade sauce on both halves of the bread. Divide the shrimp between the two loaves, then top with lettuce and tomato. Cut each loaf in half to make four sandwiches.

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Chipotle Chicken Soup for Late February

noreply@blogger.com (Dorothy at Belle of the Kitchen) — Wed, 23 Feb 2011 05:00:00 +0000

A couple of weeks ago, a renowned weather forecaster named Phil predicted that spring was just around the corner. And although I don't want to complain about the snow and all-too-often grey skies, I was pretty excited last week when it seemed as though he was right, and we enjoyed a couple of sunny, 65 degree days.

But with last night's snow and tonight's 14 degree forecast, I'm going to have to take it back. Phil was wrong. Good thing he doesn't control these things anyway! Besides, who would trust a hairy furball of a groundhog?

And I'm still not complaining; today was actually pretty beautiful from my upstairs window vantage point. The snow covered rooftops and trees and sunny skies were really delightful, and I stayed warm inside with a cup of hot chocolate and a bowl of soup. I really am quite content.

This spicy soup was a great surprise. The flavors were bright and fresh, and my husband pronounced it one of his favorite soups ever.

Chipotle Chicken Soup

Adapted slightly from Cooking Light

1 (7 oz) can of chipotle chilies in adobo sauce, divided

1 tablespoon olive oil

1 large onion, chopped

2 carrots, diced

1 stalk celery, diced

3 garlic cloves, minced

1 teaspoon ground cumin

1/2 teaspoon dried oregano

1/2 teaspoon dried thyme

6 cups chicken broth

1 1/2 pounds boneless, skinless chicken breasts

2 medium red potatoes, cubed

15 oz can hominy, rinsed and drained

1/4 cup half & half

2 plum tomatoes, diced

1/4 cup fresh cilantro, chopped

1/2 teaspoon salt

1 lime, cut into 8 wedges

Remove one chipotle chili and one teaspoon adobe sauce from the can; freeze or refrigerate the remaining chilies and sauce for another use. Place the 1 teaspoon adobe sauce in a small bowl with the tomato, cilantro and salt; set aside. Chop the chipotle chili.

Heat the olive oil in a large Dutch oven over medium heat. Add the chopped chili, onion, carrots, celery, garlic, and spices. Cook, stirring often, for seven minutes, or until the onion is translucent. Add the broth and chicken breasts; bring to a simmer. Reduce heat to medium low, cover and cook for thirty minutes.

Carefully remove the chicken to a cutting board and allow to cool slightly. Shred the chicken; cover and keep warm.

Using an immersion blender, puree the soup. Alternately, carefully puree in batches in a blender and return to the pot.

Stir in the cubed potatoes and hominy; bring to a simmer and cook, uncovered, for twenty minutes. Stir in the chicken and half & half; cook for five minutes. Remove the pot from heat; stir in the adobo sauce, tomatoes, cilantro, and salt. Serve with lime wedges.

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Loved, and Strawberry Almond Dream Cream

noreply@blogger.com (Dorothy at Belle of the Kitchen) — Wed, 16 Feb 2011 05:01:00 +0000

Wow. I don't know what to say, but that I am blessed with a wonderful husband and fabulous friends. There are so many adjectives I could use here, but it suffices to say that I feel so loved.

This post might not begin far from the facebook status updates, tweets, and blog posts from many other happy and in-love husbands, wives, friends, children, or parents over the past few days. After all, most of us celebrated love on Monday.

My husband and I joined in these amorous festivities. On Saturday night, I prepared an elaborate menu for two, in the comfort of our own kitchen. I served a Pomegranate Arugula Salad to start, an entree of Passionfruit Glazed Salmon and Green Beans followed by a cheese course, and Strawberry Almond Dream Cream for dessert. We ate, talked, danced to a jazzy mix of Harry Connick, Jr., Michael Buble, and Norah Jones, and oogled at each other across the candlelit table. And, for as much as I cook for him, it always delights me when he says, "this is spectacular."

Our celebration of love didn't stop there (and I hope it never stops, ever). But on Monday night, I returned home from an afternoon full of classes to a wonderful smelling apartment and a delicious meal, cooked by my sweet husband. He prepared a stuffed pork loin, roasted winter vegetables, green beans, and a divine bourbon panna cotta. It was a treat and a blessing, and I was very impressed with his culinary skills!

This two-part celebration of love is enough for me to express how blessed I am, what a wonderful husband I have, and how much I love and am loved by him. But I cannot leave it there. I have to tell you about Sunday night.

You see, on Sunday night, we were invited to a birthday celebration for a friend. It was a surprise party, and there were a few glitches with the timing of the event, but we finally arrived, pulled our cameras out and went to join the others in anticipation for the birthday girl to arrive. I came around the corner to join my friends who I knew were waiting in the living room, and SURPRISE!, the birthday party was for me! I was completely blown away. One of my friends, a fabulous artist, painted a "Belle of the Kitchen" sign; everyone prepared a recipe from the blog (recipes posted below); and best of all, I was so honored by all of these sweet friends who took their time to bless me (not to mention messages, texts, and cards from those near and far). Yes, I am honored and blessed, and feel so completely loved, and the older I am, the more I realize and appreciate this.

With all of this love around, I wanted to share with you a recipe that expresses the same. This Strawberry Almond Dream Cream is a sweet treat to share with those whom you love, whether you are celebrating Valentine's day, a Birthday, or just love, in general. It is best served the day it is prepared.

Strawberry Almond Dream Cream

Adapted from The Bride & Groom First and Forever Cookbook

1 1/4 teaspoon plain gelatin
3/4 cup whole milk
1/4 cup amaretto
1 cup half & half
1/3 cup sugar
1/4 teaspoon vanilla extract
1/4 teaspoon almond extract
4 strawberries, sliced
Strawberries and Basil or Mint sprigs, for garnishing

In a small bowl, whisk together the gelatin, milk, and amaretto.

In a small saucepan, combine the half & half and sugar. Heat to about 175 degrees (when you can just see steam rising from the pan, but not to a full simmer). Remove from the heat and whisk into the amaretto mixture until combined. Whisk in the extracts.

Divide the sliced strawberries among four parfait or martini glasses. Pour the warm mixture over the strawberries and refrigerate for 2 to 3 hours. Garnish with a strawberry and basil sprig just before serving.

This is best served on the day it is prepared, particularly when it is just set and very tender.

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Want to know what my friends prepared for my surprise birthday party? Here are the recipes:
Aniversary Shrimp and Grits
Mixed Green Salad with Pecans, Goat Cheese and Fruit
Artichoke Bruschetta
Cheese Straws
Hummus
Tomato Salsa
Peanut-Peanut Butter Brownies

Black Russian Cake

Ways to say "I Love You," and Grand Marnier Cake

noreply@blogger.com (Dorothy at Belle of the Kitchen) — Wed, 09 Feb 2011 20:00:00 +0000

Valentine's day is approaching, and it seems appropriate to talk about love. In January, I took a class which emphasized the essential qualities of a counselor. The subject matter was largely introspective and reflective, but even so, I think the class could have been alternately titled "How to love others well."

As I took this class in January and had a proverbial mirror held before me, I realized how little time and effort I spend intentionally seeking to love those in my life. I think it is easy to go on "auto-pilot" when it comes to loving family and friends. We let the days and weeks pass us by, while we love one another only clumsily, if we make any effort to love at all. So, in light of Valentine's day, a day to celebrate love (whether romantic or not), I want to reflect a bit on practical ways to love others intentionally.

Call, Text, or E-mail. My tendencies concerning communication revolve around necessity rather than love. If I need something, or I need to communicate something, I will pick up my phone or computer. But rarely do I purposefully seek to encourage or love others without prompting. I hope to be more purposeful in initiating loving and encouraging words using these oh, so easy conveniences! I know those words will be appreciated and the recipients will certainly feel loved.

Write a hand-written letter. This is another area where I struggle. I want my letters to be heart-felt and well-worded, and so I tend to put off letter-writing for another time when I can invest more time and thought. But the truth is, hand-written letters will be greatly appreciated, no matter how brief or brilliantly stated.

Spend time together. Whether time is spent together studying over books, chatting one-on-one over tea, or savoring the company of friends and a good meal, I am learning more and more the benefits of setting aside time for others. I find that I am more purposeful about this when I put it on the calendar. When we do spend this time together, I am learning to make sure that I will not be distracted, so that I can truly enjoy and love those in my company.

Do something for them. As I am learning to be more intentional in loving others, I realize that sometimes lives can become hectic and there is little time for tea, much less dinner together. But loving well might mean going to the store for a friend, or proof-reading a paper, or doing something else that might make their "to-do" list a little lighter.

Give them a gift. This is easiest for me, but I still need to strive to seek to love others in a way that they would feel loved. A trip to a favorite store, a box of a favorite kind of tea, tickets to a movie, or a thoughtful after-school snack will all be sweet reminders that "I love you." And, of course, chocolate, especially in cake form, being synonymous with love, also expresses that sentiment.

I hope that my musings and strivings to love others well have encouraged you to think about how you can intentionally love those in your life. I would love to hear your ideas of how you purposefully show love to your loved ones!

Grand Marnier Chocolate Bundt Cake

Adapted from Mom's Special Company Cake, Cooking Light, September 1998

For the Cake:

1 1/2 cups all purpose flour
1 1/4 cups sugar
1/2 cup unsweetened cocoa
1 1/4 teaspoons baking soda
1 teaspoon salt
1 cup buttermilk
1/3 cup vegetable oil
1/3 cup Grand Marnier or other orange-flavored liqueur
2 large eggs
Zest of one orange

For the Glaze:
1 cup sugar
1/4 cup stick margarine or butter
1/3 cup Grand Marnier or other orange-flavored liqueur
1/4 cup water

Preheat oven 350.

Butter and flour a bundt pan. In a large bowl, combine all of the cake ingredients except the orange zest. Using a hand mixer, beat the ingredients for 30 seconds, then increase the speed to medium and beat for three minutes. Using a spatula, stir in the orange zest. Pour the batter into the prepared bundt pan.

Bake at 350 for 50 minutes or until a wooden pick inserted in center comes out clean. Leaving the cake in the pan, prick the cake all over with a fork or wooden pick. Combine the glaze ingredients in a small saucepan, and bring to a boil for one minute. Pour the glaze over the cake; allow the cake to cool completely in the pan. Once cooled, remove to a serving plate and store in an airtight container.

This cake is even better on the second or third day, and would be excellent with Frangelico, Kahlua, Amaretto, or other chocolate-friendly liqueurs in place of the Grand Marnier.

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Hospitality, Entertaining, and Scrambled Eggs with Mushrooms and Truffle Oil

noreply@blogger.com (Dorothy at Belle of the Kitchen) — Thu, 03 Feb 2011 12:00:00 +0000

When we open our home for others, there is often a silent heart struggle between whether we are showing hospitality, or merely entertaining. Sometimes the two concepts seem synonymous and they look largely the same, but I am coming to understand how largely different they are as a matter of the heart.

Entertaining is welcoming someone who you love and enjoy into your home. It is largely about spending time together and enjoying the company of one another. You bring out your best things and you serve your best meal. The problem with entertaining is that it all too often becomes all about me, the host or hostess. The focus can quickly change from loving and serving your guests to impressing your guests; it can quickly become self-centered. Everything can turn into a show, an occasion for praise; the focus is no longer on serving or even enjoying the company of your guests but impressing them. When opening your home turns this direction, you find yourself becoming frazzled if things do not go as planned, and a successful evening is judged by the number of compliments offered. I speak from experience here, can you tell?

Hospitality, on the other hand, is welcoming someone into your home in order to love, serve, and enjoy them. The actions might look the same, but the heart is different; it is others-centered. You bring out your best things and serve your best meal in order to honor your guest. Your time together is less about you, and more about how you can serve, love and enjoy them. The focus is not on the success of a well-executed meal, but rather is on blessing those who are in your home.

I don't want to come across saying that it is wrong to have friends over for an impressive meal, but I hope that each year I might do less entertaining, and more hospitality. Hospitality seems to emphasize love of others despite myself; it calls me to open my home and life to both friends and strangers, to those who I enjoy and those who annoy, whether I am on top of my game or exhausted at the end of a week. Being a gracious hostess means that when others walk away from our home, they take a blessing with them. It is an embodiment of true love.

We are beginning a new semester today (my final semester), and one thing that I hope to keep before me throughout this semester is to love others well, even in the busyness of life. With this in mind, we decided to seize our last "free" morning to open our home to some of our best friends for brunch, with the hope of loving them well. I hope that our friends enjoyed this delicious meal (including these wonderful scrambled eggs), but more importantly, I hope they left our house feeling blessed and loved.

Scrambled Eggs with Mushrooms and Truffle Oil

1/2 tablespoon butter
8 oz mushrooms (Cremini or a mix of wild mushrooms), chopped
2 green onions, sliced (divided)
1/4 teaspoon kosher salt
1/2 tablespoon butter
8 large eggs, lightly beaten
2 tablespoons half & half
1/2 teaspoon kosher salt
1/4 teaspoon ground pepper
1 teaspoon truffle oil

Heat 1/2 tablespoon butter in a large nonstick skillet over medium heat. Add the mushrooms and 1 tablespoon sliced green onions for 5-10 minutes, until the mushrooms are tender and most of the liquid evaporates, stirring often. Season the mushrooms with 1/4 teaspoon salt and transfer the mushrooms to a small bowl, set aside.

Stir together the eggs and half & half. In the same skillet in which you cooked the mushrooms, melt 1/2 tablespoon butter over low heat. Add the eggs to the skillet and cook, without stirring, for 1-2 minutes. Once the edges start to set, gently stir the eggs once every 30 seconds until the eggs are almost completely set; remove from heat. Season the eggs with salt and pepper. Pour the eggs onto a warmed serving platter and drizzle truffle oil over the eggs.

Return the mushrooms to the hot skillet and cook over medium heat until they are warm; pour over the scrambled eggs. Sprinkle the remaining green onions over the top.

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(In case you're wondering, that not-so-lovely but oh-so-yummy treat in the background of these photos is praline bacon).

Better Together eating Tuscan White Bean Soup

noreply@blogger.com (Dorothy at Belle of the Kitchen) — Tue, 25 Jan 2011 22:00:00 +0000

Sometimes you realize just how much better life is when you share it with someone else. Shopping is much more fun with a friend. Dancing is better with a partner. Studying is more productive with a motivated classmate. And, I might add, driving from point A to point B in icy conditions is much, much safer because I have a sweet husband who is willing to also be a perpetual driver.

For the past few years, each January, my husband and I have decided to subject ourselves to a "detox" fast of sorts. My in-laws call it the "Nuts and Berries" diet (I wonder if they are discretely calling us nuts); for a few weeks we cut out meat, refined sugar, butter, beer and wine, and processed foods in general. The result is that we have a great increase of fruits and vegetables in our diet; our insane sugar cravings (which have been piqued by all of the holiday sweets) subside as do those for rich, buttery foods; and we feel much better in general. Even as we add those eschewed ingredients back into our diet in moderation, our eating habits continue to carry a healthy dose of those good fruits and vegetables whose appearances had dwindled during the holidays.

The thing is, while we both find ourselves craving this time of discipline after a few weeks of out of control eating, it's much more difficult to carry out after a week or two. A trip to the grocery (or even a glance in our pantry) leaves us gazing longingly at blocks of cheese, bottles of wine, or bags of chocolate rather than our intended destination of dried fruit or raw vegetables. If either of us were to go at this alone, I have a feeling we wouldn't make it an entire month. But we encourage one another and hold each other accountable. And we both look forward to the day that we "break our fast" together.

This white bean soup may just be my favorite recipe from our January detox ritual; it has even made appearances in our regular menu planning! It is fresh and flavorful, perfect for a healthy lunch or dinner.

Tuscan White Bean Soup

Adapted from Care2

1 pound white navy beans
2 tablespoons extra virgin olive oil
3 leeks, white and tender green parts, cleaned well and chopped
1/2 onion, diced
5 celery stalks, diced
3 carrots, diced
3 garlic cloves, minced
5 cups water
5 teaspoons vegetable base (such as Better than Bouillon brand), or bouillon cubes
1 1/2 teaspoons fresh rosemary, minced
1/2 teaspoon ground black pepper
juice of 1/2 lemon
minced fresh rosemary, lemon wedges, and grated fresh parmesan cheese, for serving (optional)

Sort the beans and place them in a medium heavy pot. Add enough water to cover the beans by two inches. Bring to a boil and cook for 1 minute. Turn off the heat and let the beans sit for 1 hour. Drain and rinse the beans; set aside.

In the same pot, heat the olive oil over medium heat. Add the leeks and onion and cook for 5 minutes, stirring often. Add the celery, carrots, and garlic and cook for 10 minutes more, stirring often. Add the beans and water. Bring to a boil, then reduce the heat to a simmer and cook for 30 minutes. Add the vegetable base, rosemary, and pepper, and cook for 40 minutes more, until the beans are soft.

Carefully transfer 3 cups of the soup to a blender. Puree and return to the pot. Stir in the lemon juice. Add salt and pepper to taste.

Sprinkle each bowl with a pinch of extra rosemary and Parmesan cheese if desired, and serve with a lemon wedge.

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Reasons to Celebrate and Shrimp and Sausage Gumbo

noreply@blogger.com (Dorothy at Belle of the Kitchen) — Thu, 13 Jan 2011 12:00:00 +0000

We’re finally back in our Yankee home after a two-and-a-half week trip to the South. It was such a joy to spend time with our family and friends. For the most part, we did just that; we sat back, relaxed, and enjoyed our time! I hardly cooked a thing while we were on the road. Most of the time, I would regret that fact, especially since I didn’t spend any time making holiday treats during exams, but it was time for everyone else’s culinary skills to shine and for us to relish our cherished time at home.

Of course, the holidays are really a time for us to celebrate! We did so from our arrival until our departure.

We arrived in Knoxville after a long journey, and spent the next few days, celebrating both Christmas and family reunions, but also the baptism of our youngest cousin.

A few days later, after a family Christmas trip to Nashville, we took the short trip to Montgomery for another family celebration, and celebrated the birth of Christ with a feast.

Everywhere we went, the halls were decked.

Everywhere we went, there was wonderful food to be had (including the “roast beast”).

The days after Christmas were cause to celebrate in and of themselves; on those days we did whatever we wished. Finished a puzzle, read a book (or kindle), visited, gathered in the kitchen for leftovers, watched a few movies. It was delightful.

And then we celebrated some more; we ate a delicious meal during the last few moments of 2010, and cheered in 2011 with some of our dearest friends. We gathered after supper to make resolutions and predictions for the New Year. We spent the next day with many of these friends watching football and babies.

After most of the delicious Christmas goodies had been eaten, it was finally time for me to spend some time in the kitchen. I wanted to make something comforting, but not too rich; something that would move us away from the sweets and towards a healthier New Year. Gumbo seemed just the thing. This gumbo is full of vegetables, is just a bit spicy, and even my brother, who eschews okra and the like, seemed to enjoy it.

We’re back up north, and I have one more reason to celebrate. War Eagle!

Shrimp and Sausage Gumbo

Adapted from Southern Living's Homestyle Cooking

2 pounds frozen okra
¼ cup vegetable oil
2 tablespoons vegetable oil
2 tablespoons all-purpose flour
2 small onions, diced
2 celery ribs, diced
1 green bell pepper, finely diced
1 cup chopped green onions
2 garlic cloves, minced
1 6-oz can tomato paste
3 large bay leaves
¼ teaspoon dried thyme
1 teaspoon kosher salt
1 ¾ teaspoon Cajun seasoning (Pilleteri’s, Cachere’s, or equivalent)
¼ teaspoon hot sauce
½ teaspoon ground red pepper
½ teaspoon freshly ground black pepper
dash white pepper
1 tablespoon Worcestershire sauce
1 14.5-oz can diced tomatoes (undrained)
7 cups water
1 pound spicy link sausage, cut into ½ inch lengths (Conecuh, Andouille, or equivalent)
2 ½ pounds medium fresh wild shrimp, peeled
2 tablespoons chopped fresh parsley
4 cups hot cooked rice

Heat ¼ cup oil in a large Dutch oven. Add okra and cook over high heat for 5 minutes. Reduce heat to medium-low and cook for 35 minutes, stirring often. Remove okra from the pot and set aside.

In the same pot (there will still be some bits of okra in there), combine 2 tablespoons of oil and flour in the pot and cook over medium-high heat for 5 minutes, stirring constantly with a roux whisk, until the mixture is fragrant and has darkened in color. Add onion and celery; cook 5 minutes. Add bell pepper, green onions, and garlic; cook 3 minutes. Add the tomato paste and the next eleven ingredients (through water), and the reserved okra; stir well. Bring to a boil; reduce to a simmer and cook, uncovered, for 25 minutes. Add the sausage and cook for 5 minutes. Add the shrimp and heat until the shrimp are cooked through, 5 to 10 minutes. Remove from heat. Remove and discard the bay leaves, and stir in the parsley. Serve over hot rice.

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Christmas Break...and our Tradition of Christmas Fettuccine

noreply@blogger.com (Dorothy at Belle of the Kitchen) — Fri, 17 Dec 2010 12:00:00 +0000

Thank you to everyone who commented and encouraged me as I worked through my exams. I finished my last one this morning, and that noise you just heard was a sigh of relief! I spent the rest of the day catching up with many of you on Christmas baking and preparing, packaging and Santa-ing, and am truly looking forward to a good post-exams nights sleep tonight. We'll be South-bound early tomorrow morning!

Since we're so far from our families, we have become creative with our Christmas traditions. Thankfully, some traditions remain untouched, like the cookies we (two adults) leave for Santa, but there are many more that have been abandoned or modified. When we first got married, we decided that we would always wake up in our own bed on Christmas morning. That went out the window as soon as we decided to move 12 (or more) hours away from everyone. Family is much more important than our "tradition!" A couple of years ago we decided to start a tradition of Christmas fettuccine (à la The Holiday), on Christmas eve. Well, I don't think that tradition is going to happen this year, although I am thrilled to be going to my home church for the beautiful candlelight Christmas eve service. While we will not be eating fettuccine on Christmas eve this year, we celebrated a bit early with the meal so it would not be completely missed.

This Fettuccine is jam packed with vegetables, making it closer to a Primavera than a simple Alfredo. This year, we made it extra rich by adding fresh crab. I thought the crab overwhelmed the dish a little bit, but my husband loved it and deemed it the best yet. Either way, it is a delicious celebratory dish, worthy of a yearly tradition.

Christmas Fettuccine

12 oz fresh fettuccine
1 bunch broccoli, stems removed and cut into bite-sized pieces.
2 tablespoons butter
2 garlic cloves, minced
8 oz sliced wild mushrooms
5 oz fresh spinach
3 tablespoons flour
2 cups whole milk
1 cup vegetable broth
½ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon white pepper
½ teaspoon nutmeg
½ cup Parmesan cheese
¼ cup Romano cheese
8 oz fresh crab (optional)
4 Roma tomatoes, seeded and diced
2 tablespoons fresh minced parsley

Before beginning, prepare all of the ingredients, as things move quickly.

In a large pot with a steamer insert, steam the broccoli for 8 minutes, or until tender. Meanwhile, in a large saucepan over medium heat, melt the butter. Add the garlic and cook for 2 minutes. Add the mushrooms and cook for 2 minutes. Add the spinach and cook until slightly wilted. Sprinkle the flour over the vegetables and cook for 1 more minute (the flour will clump a bit on the bottom of the pan and vegetables). Add the milk, broth, salt, peppers, and nutmeg, making sure to stir the bottom of the pan well. Cook for 6 more minutes, or until thick, stirring occasionally.

While the sauce is cooking, drain the steamed broccoli and add to the sauce. In the same pot, bring 1 quart of water and 1 teaspoon of salt to a boil. Add the pasta and cook according to the package directions. Drain and keep warm.

When the sauce has thickened, stir in the cheese and crab (if using) and stir until the cheese has melted. Stir in all but ½ cup of the diced tomatoes. Serve the sauce over the pasta, and top with the remaining diced tomatoes and parsley.

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One Down...Christmas Stollen makes Good Study Food

noreply@blogger.com (Dorothy at Belle of the Kitchen) — Fri, 10 Dec 2010 12:00:00 +0000

I just finished the first of four exams! I am thrilled to say that by this time next week, I will be finished for the semester, and can ponder the season without worrying about how much studying I need to do or what chapters I need to finish reading. I absolutely love what I am learning; it is life-changing! I even love how exams bring 12 weeks of classroom material and makes it "stick," in distilled form. However, the plight of school is the never-ending to-do list that is always rumbling in the back of our minds until that last exam is submitted, and so until these tests are done I'll probably grumble and complain about them. Thankfully, semesters end and the break ushers in a restful reprieve, and much more appreciation for my professors and their assignments!

As a teacher or student, sometimes it is hard to enjoy the Advent season and to enjoy those festivities which lead up to Christmas day because there is so much to do scholastically with final papers, exam prep, studying, and those pesky exams. So we take our holiday cheer and make traditions where we can, even during study sessions. I had some classmates over yesterday for a study session and decided to make a loaf of Christmas stollen for our brunch meeting.

I'll be honest; stollen is far from traditional Christmas fare for me. I had never made nor tasted it and none of my study-mates had even heard of it, so I cannot attest to its authenticity. But that didn't keep us from immensely enjoying the loaf of fruit-studded and marzipan stuffed bread. And it certainly didn't keep my husband from devouring the few leftover slices, while talking in a pseudo-"German" accent. Authentic or not, we may have just added a new tradition to our holiday study time!

Christmas Stollen

Adapted from Cooking Light, November 1999

Give yourself plenty of time when making this. While the hands-on time is relatively short and the work easy, there is a lot of resting time in this recipe (several hours plus an overnight rise, and cooling time after baking).

3 tablespoons brandy
1 tablespoon cherry juice
1 cup mixed dried cherries, golden raisins, dried cranberries, and currants
2 1/4 teaspoons yeast (1 package)
1/4 teaspoon sugar
1/4 cup warm water (110 degrees)
3 1/2 cups flour, divided
1/2 cup milk
1/4 cup sugar
1/4 cup butter, melted
1 teaspoon salt
1 large egg
1/2 cup sliced almonds
zest of 1 orange
zest of 1 lemon
1/2 teaspoon cardamom
7 oz. box of marzipan
1 tablespoon butter, melted
2 tablespoons powdered sugar

In a small bowl or measuring cup, combine the brandy, cherry juice, and dried fruit. Stir and let the fruit marinate for 1 hour.

In the bowl of a stand mixer fitted with a dough hook, combine the yeast, 1/4 teaspoon sugar, and warm water. Let this sit for five minutes, or until bubbly. Turn the mixer on low and strain the liquid from the fruit into the bowl, then add 1 1/2 cups flour, milk, sugar, butter, salt, and egg. Increase the mixer to medium-low speed and mix for 2 minutes, until combined. Add the fruit, almonds, zests, cardamom, and an additional 1 1/2 cups flour and continue to mix for 6 minutes. With the mixer still on, add up to 1/2 cup of the remaining flour, 1 tablespoon at a time, until the dough no longer sticks to the sides of the bowl.

Transfer the dough to a second metal bowl that has been lightly greased. Turn the dough to coat the top. Cover with a clean towel and set the dough in a warm, draft free place to rise for two hours. The dough will not double, but an indentation should remain when you push two fingers into the dough when it is ready. Punch the dough down and let it rest for five minutes.

Turn the dough out onto a greased baking pan and stretch the dough into a large oval, about 13 x 8 inches. Cut the marzipan in half length-wise and put the two pieces end-to end in the center of the dough. Fold the two long sides over the marzipan, seal the ends, and flip the loaf over, reshaping it as needed (it should now be about 12 x 4 inches oval). Cover with a layer of saran wrap and a towel, and refrigerate overnight.

In the morning, take the baking pan out and let it sit at room temperature for 30 minutes. Preheat the oven to 350 degrees. Bake the loaf for 30 minutes. Remove from the oven and cool for 30 minutes, then brush with butter and sift powdered sugar over the top of the bread.

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Window Shopping Gift List and Cherry Almond Granola

noreply@blogger.com (Dorothy at Belle of the Kitchen) — Wed, 08 Dec 2010 12:00:00 +0000

When I was young, Christmas seemed to be all about what I would get. I wouldn't sleep well on Christmas eve because I was dreaming about what might be waiting for me the next day. Now, I find that I love pouring my energy into what I will give others. I still don't sleep well on Christmas eve, but my excitement is more over sharing the day with others, and being able to bless them with gifts!

When it comes to gifts, I'm more of a window shopper. I love looking at the gift guides, seeing what's new and what's wanted, but I don't do much of the actual purchasing. Apart from my husband and a few family members, most of my gifting is of the home-crafted kind. But since I do love window shopping, I wanted to share my "window shopping" gift list with you. Many of these things I already have and love, and others are on my wish list. Maybe my little window shopping list will help you fill in those last few gifts that you have been looking for.

My favorite gifts for the food lover:

Conecuh Sausage; Bottle of Beaujolais Nouveau; Oakview Farms Granary Stone Ground Grits

Peppermint Hot Chocolate (Williams-Sonoma); Tucker Honey Glazed Pecans; Crate of Clementines

Shoreline Olive Oil; Terry's Dark Chocolate Orange (Amazon); O&H Almond Kringle

My favorite gifts for the host:

Mug Cozy (Socks and Mittens); Monogrammed Mug (Anthropology); Dorothy Gail Apron (ImaginAprons)

Latte Bowls (Anthropology); Alabama Dish Towel (Catstudio); Provence Platter (Williams-Sonoma)

12 Days of Christmas Napkins (Williams-Sonoma); Cow Creamer (Williams-Sonoma); Bon Appetit, Y'all (Amazon)

My favorite gifts for the chef:

Peppermate Pepper Mill (Amazon); Henckels Twin Cuisine 7 Inch Santoku (Amazon); Le Creuset Oval French Oven (Amazon)

Smart Stick Hand Blender (Amazon); Mini Spatula and Spoonula Set (USPHome); Multi Mount Oven Thermometer (Sur La Table)

Retro Kitchen Timer (Amazon); Kitchen Twine with Cutter (Sur La Table); Nielsen-Massey Madagascar Vanilla (Amazon)

In case you're like me and prefer to give gifts of the homemade variety, here are a few ideas that go beyond the cookie jar. I love the combination of Colonial Oatmeal bread with Apple Butter, or a pretty glass container of pimento cheese. And a bag of granola will always be welcome.

Colonial Oatmeal Bread; Pimento Cheese; Orange Rolls

Whole Wheat, Oatmeal and Fruit Muffins; Cherry Almond Granola; Cheese Straws

Black Russian Cake; Apple Butter; Coconut Banana Bread with Lime Glaze

Cherry Almond Granola

1 cup packed brown sugar

½ cup powdered milk

½ cup honey
1/3 cup 100% cherry juice
2 tablespoons canola oil
1 tablespoon almond extract
5 ½ cups old fashioned oats
¼ cup wheat germ
¼ cup oat bran
½ cup millet
1 ½ cups dried cherries
1 cup slivered almonds

Preheat the oven to 350 degrees.

In a small saucepan, stir together the sugar, powdered milk, honey, juice, and oil. Cook over medium heat for 2-3 minutes. Remove from the heat and stir in the extract.

In a large bowl, combine the remaining ingredients. Pour the sugar mixture over the oats and stir well.

Spread the oatmeal over a large baking sheet. Bake for 20 minutes, stirring 2-3 times. Reduce the heat to 250 and bake for 20 more minutes, stirring occasionally. Cool completely and store in an airtight container.

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In Between Holidays...and My Favorite Apple Crisp

noreply@blogger.com (Dorothy at Belle of the Kitchen) — Mon, 06 Dec 2010 19:00:00 +0000

I know we're all Christmas-minded these days, but I just had to post some pictures from our past couple of weeks. We've been busy!

I am proud to say that my husband ran the Philadelphia Half-marathon two weeks ago. He did a great job!

A few days after the race, we had our family in town for Thanksgiving and some vacation time together. They were so gracious to drive for two days both directions to spend this precious time with us! For all of their driving, we could at least share a delicious meal with them:

And the turkey! It was one of the best roast turkeys I have ever had!

We actually ate that meal on Wednesday, and then packed up to spend Thanksgiving day in New York City. We enjoyed exploring the city, watching Macy's parade, walking up 5th Avenue and window shopping, wandering through bustling Rockefeller Plaza, and heading back down Broadway through flashy Times Square. There's just something exciting about New York during the holidays!

After watching the parade, we ate a lunch of turkey sandwiches, broccoli salad, sweet potato chips, and chocolate dipped pecan bars in Central Park.

On Friday, we did a quick tour of Philadelphia, including a trip to legendary Pat's King of Steaks and Geno's for cheese steaks, the Rocky Statue at the Philadelphia Museum of Art, Independence Hall and the Liberty Bell, the light display accompanied by the Wanamaker Organ at Macy's, and lunch at Reading Terminal Market.

Last week was full of paper-writing and late night studying, but I won't bore you with the details of that. I am just happy to say that all of the papers are in, and we just have exams to go! Everything will be done by next Friday, and we will be homeward bound.

I haven't quite moved into the Christmas baking and goodies yet; exam time just doesn't allow enough time for everything. That means that our break time with family, and the food we eat then will be all the more enjoyable (and we can really splurge!)! If I only get to make one thing this year, I'm hoping to make my favorite gingerbread cookies before the season is out.

I made this apple crisp long before Thanksgiving, but I think it's a great low-fuss dessert that carries right through the winter. My husband calls it "apple deliciousness," but I just call it perfectly comforting.

Apple Crisp

From The Bride & Groom First and Forever Cookbook

Filling:

5 Granny Smith apples, peeled, cored and sliced

1/2 cup sugar
2 teaspoons fresh lemon juice
1 teaspoon vanilla extract
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon kosher salt

Topping:
1 stick unsalted butter
1 cup light brown sugar
1/4 teaspoon kosher salt
1 cup flour
1/3 cup rolled oats

Preheat the oven to 350°. Stir together the filling ingredients in a small baking dish (8 inch square or equivalent).

In a small saucepan, melt the butter. Remove from heat and stir in the brown sugar and salt until well combined. Gently stir in the oatmeal and flour until just incorporated. Crumble the topping over the apples. Bake until golden brown and bubbling, 50 to 60 minutes. Serve with sweetened whipped cream or vanilla ice cream.

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Thankful Days...(Leftover) Turkey Soup

noreply@blogger.com (Dorothy at Belle of the Kitchen) — Thu, 25 Nov 2010 12:00:00 +0000

I hope that this day is full of blessing and thankfulness for you and your family. One thing that has been on my mind recently is that a spirit of thankfulness kills a spirit of selfishness. In selfishness, I seek what I can get from others and want the world to revolve around me. In thankfulness, I realize the blessings that I have been given, and I want to bless others in return. I pray that attitude of thankfulness will be predominant in my life, and in yours. I also hope that you are enjoying sweet time with family today, large or small, in person or via Skype, immediate family or a "family" of friends. I just hope it's sweet.

Today, we're spending the day watching the Macy's day parade in similar fashion to last year, but are so happy to have family along for the ride this time. Even though we did it all last year, I still get super excited about the parade and floats, and especially the grand entrance of Santa, bringing with him the official start of the Christmas hustle and bustle.

After our busy day in the Big Apple, I don't think we'll be jumping up at the wee hours tomorrow to participate in that hustle and bustle with much of America. But, like many, we will have a refrigerator full of leftover turkey to contend with. If you find yourself in the same boat, and can't imagine eating that many turkey sandwiches, do I have a soup for you! This recipe, from my grandmother, is a perfect foil for whatever ails on the day after Thanksgiving: too much rich food, too much of a blustery day, too much chaotic shopping, too much turkey in your refrigerator. It's nice to sit down with a bowl of this soup, and remember to be thankful.

Turkey Soup

Bones from 1 whole cooked turkey
3 quarts of water
Leftover turkey, pulled (as much or as little as you have left)
1 cup onion, diced
1 cup bell pepper, diced
1/2 cup celery, diced
1 pound sliced mushrooms
1 lemon, sliced and seeds removed
2 cans cream of mushroom soup
1 tablespoon Worcestershire sauce
2 tablespoons sherry
1 bay leaf
2 teaspoon parsley flakes
1 cup of Basmati rice

In a large pot, simmer the turkey bones with 2 quarts of water for about 30 minutes. Use a slotted spoon to remove the bones from the pot. Pull any remaining meat off of the bones and return the meat to the pot; discard the bones.

Add the remaining pulled turkey, plus the next ten ingredients (through parsley flakes). Simmer for 30 minutes. Add the rice and simmer for 15 minutes more, or until the rice is done.

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Patiently Waiting...for Frozen Cranberry Grand Marnier Mini Tortes

noreply@blogger.com (Dorothy at Belle of the Kitchen) — Fri, 19 Nov 2010 12:00:00 +0000

The closer we get to this Thanksgiving, the more excited I get! Although I made a full Thanksgiving meal last year for the two of us, and I've made Thanksgiving-like meals when hosting supper clubs and dinners, this is my first time to host a family Thanksgiving dinner.

My husband is excited, too, and he keeps asking me what our menu will be. His responses of jubilation when I run down the list, or when he comes into the kitchen to see and smell a freshly baked loaf of bread or muffins (which are shortly wrapped up and moved to the freezer), is praise enough, and that's before he's even feasted! Poor thing, he's tasted all of these things at previous Thanksgiving meals and knows how good they are, but I am pretty strict on no pre-holiday sampling. He'll just have to wait.

While the Cajun Cornbread Dressing is definitely the star of the meal, my husband's other favorite part of the meal is our very non-traditional dessert. We find other occasions for pecan bars or sweet potato pies, but I don't think they elicit quite as much excitement from him as these frozen mini-tortes.

Frozen Cranberry Grand Marnier Mini Tortes

Adapted from Bon Appetit

4.5 oz chocolate wafer cookies or 9 chocolate graham crackers
1/4 cup semisweet chocolate chips
1 1/2 tablespoons sugar
3 1/2 tablespoons butter, melted
4 large egg yolks
1/2 cup sugar
2 tablespoons water
1/4 teaspoon nutmeg
dash of allspice
1 cup heavy cream
1/4 cup plain Greek yogurt
2 1/2 tablespoons Grand Marnier
1 1/2 tablespoons orange juice
1 1/2 teaspoons grated orange peel
1/4 cup port wine
1 1/2 teaspoons cornstarch
1/2 cup sugar
2 tablespoons honey
1/2 teaspoon nutmeg
1/2 teaspoon allspice
1/4 teaspoon cinnamon
2 1/2 cups fresh or frozen cranberries, divided

In a food processor, process the cookies, chocolate chips and sugar until finely ground. Add the melted butter and pulse 6-7 times. Reserve 1/4 cup of the cookie mixture. Divide the remaining mixture between 12 standard muffin cups.

Whisk the eggs, sugar and water in a medium metal bowl. Cook over simmering water, whisking constantly until the mixture reaches 175 degrees. Remove from the heat. Add the spices, and beat with an electric mixer for 5 minutes.

In a large bowl, whisk the whipping cream, yogurt, Grand Marnier, orange juice and grated orange peel with an electric mixer until peaks form. Fold in the egg mixture. Spoon the mixture half-way up the sides of the muffin cups. Sprinkle 1 teaspoon of the remaining chocolate crumb mixture into each cup, and top with the remaining whipping cream mixture. Cover and freeze overnight. (You may have some left over; it can either be enjoyed frozen or chilled).
Whisk the wine and cornstarch together in a saucepan. Add the sugar, honey and spices. Set over medium-high heat until the mixture boils. Add 1 1/2 cups cranberries; return to a boil and cook for 5 minutes. Mix in the remaining 1 cup cranberries. Refrigerate overnight.

To serve, run a butter knife around the mini tortes to release (some crumbs will remain in the pan). Serve each torte topped with 4-6 tablespoons of the cranberry wine mixture.

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Where's the turkey, Chuck?...Holiday Broccoli Salad

noreply@blogger.com (Dorothy at Belle of the Kitchen) — Wed, 17 Nov 2010 12:00:00 +0000

"What kind of Thanksgiving dinner is this? Where's the turkey, Chuck? Don't you know anything about Thanksgiving dinners? Where's the mashed potatoes? Where's the cranberry sauce? Where's the pumpkin pie?"

We have a lot on our dinner plates right now, and we're not talking Turkey and dressing. Within two weeks we have all of this: A weekend in Virginia, a half marathon, writing two papers, reading three books, class, homework, dinner with friends at our apartment, crafting Christmas presents, cleaning the house. But wait, "where's the turkey, Chuck?"
I can hardly believe that Thanksgiving is next week! I am so excited to have family coming in town to visit. In addition to all we've been up to recently, I've been excitedly baking, cooking, mixing, blending, and dicing, all in preparation for their stay. Needless to say, we are both really looking forward to putting aside the books and schoolwork in favor of fellowship and family. And we're both looking to full plates of yummy Thanksgiving food!

I have a couple more recipes that I would love to share with you for Thanksgiving day, including this delicious Broccoli Salad. Whether you're looking for something to bring along with you, or if you're looking for something green and festive to add to your Thanksgiving table, this salad is for you.

Holiday Broccoli Salad

5 cups fresh raw broccoli florets, chopped
1 cup dried cranberries
1 can water chestnuts, drained and finely chopped
1/2 medium red onion, finely diced
7 slices bacon, cooked until crisp and crumbled
1/2 cup salted sunflower seeds
1/3 cup mayonnaise
2/3 cup plain Greek yogurt
2 tablespoons cider vinegar
2 teaspoons sugar
pinch of salt

Combine the mayonnaise, yogurt, vinegar, sugar and salt in a large bowl. Add the remaining ingredients and toss well.

This salad can be made up to 24 hours in advance.

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The Thanksgiving Star...Cajun Cornbread Dressing

noreply@blogger.com (Dorothy at Belle of the Kitchen) — Fri, 12 Nov 2010 12:00:00 +0000

A recent conversation...

Classmate: So, do you make some awesome dish for Thanksgiving?
Me: Well, my absolute favorite part of the meal is the dressing. My family has this special dressing with sausage. In fact, I brought back a special sausage from the south, because the sausage we've tried up here doesn't compare.
Him: So, is this some kind of gravy?
Me: No, it's dressing. You know, dressing. As in, Turkey and.
Him: Like a salad dressing?
Me: (Realizing now that the kind of dressing that I'm talking about is a foreign entity to him) Hmmm. How do I explain? I guess it's like stuffing. But it's not stuffing. We don't put it inside the bird.
Him: So it's stuffing, but you call it dressing?
Me: Yes, but it's not stuffing. It's different. We don't put it inside the bird. And it's made with cornbread. In a casserole dish...

I still don't think this poor soul quite has a firm understanding of what dressing is. And he cannot possibly understand how fabulous it is. Otherwise, he would be beating our apartment door down for me to make some right now!

What I told him is true, though. It is the best part of the Thanksgiving meal. And the sausage that we use? Well, there's just no comparison to Conecuh sausage. If you live anywhere in the Southeast, try to get your hands on some. If you can readily get your hands on some, I am jealous of you. We brought enough back with us at the end of the summer to last us until our trip home at Christmas, including enough to make this dressing. If you aren't blessed to have access to this wonderful gift, use the best spicy smoked sausage that you can find.

I will be honest with you; this dressing does require a little bit of time to put together. But it can be made in advance and frozen for several weeks, making the actual day of the feast much simpler. And the praise you will receive is well worth the effort.

Cajun Cornbread Dressing

From my Mom's kitchen, adapted from Paul Prudhomme's Louisiana Kitchen

For the cornbread:

2 cups buttermilk
8 tablespoons butter, melted
2 cups self-rising cornmeal
1 cup Aunt Jamima buttermilk pancake mix
4 eggs
2 tablespoons sugar

Preheat the oven to 425 degrees. Butter a large skillet or 9 x 13 baking dish. Combine all ingredients and bake for 30 minutes. Set aside to cool.

For the dressing:

3 teaspoons salt
½ teaspoon white pepper
½ teaspoon ground cayenne pepper
½ teaspoon black pepper
2 teaspoons dried oregano
1 teaspoon thyme
6 tablespoons butter
1 ½ cups finely chopped onions
1 ½ cups finely chopped bell pepper
1 cup finely chopped celery
2 tablespoons minced fresh garlic
2 bay leaves
1 pound link smoked sausage
1 14 ½ oz. can chicken stock or homemade chicken or turkey stock
1 12 oz. can evaporated milk
6 eggs, beaten
Butter two casserole dishes, one large (9 x 13) and one small (8 x 8).

Thoroughly combine first 6 ingredients in a small bowl and set aside.

Boil sausage in a pan in 2 inches of water for 12 minutes. Drain the water and grind the sausage in a food processor. Set aside.

In a large skillet, melt the butter. Add the onions, bell peppers, celery, garlic and bay leaves. Sauté about 2 minutes on high heat. Add seasoning mix and continue cooking until vegetables are barely wilted, about 5 minutes. Stir in the ground sausage and stock; cook for 5 minutes, stirring frequently. Turn off heat. Remove bay leaves.

In the large bowl, crumble the cornbread. Add the milk and eggs, stirring well. Add the vegetable and sausage mixture to this and mix well. Divide the dressing between the two buttered casserole dishes.

Bake at 350 until brown on top and bubbly in the middle, about 45 minutes.

Freezing instructions: If you decide to make this in advance and freeze it, wrap it well with aluminum foil and freeze. To defrost, move the frozen casseroles to the refrigerator for 36 hours. Put the defrosted casseroles in a cold oven. Turn the oven to 350 and bake for 50 to 60 minutes, until bubbly. Do not overbake.

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