tag:blogger.com,1999:blog-20031073948724610262024-03-14T00:13:09.922-07:00Crescent RollsMy husband & I moved to New Orleans after Hurricane Katrina to be closer to my family & help in the rebuilding process (no, we aren't crazy). I love to cook & want to use this blog to document my food adventures (sometimes terrific, sometimes tragic). The goal is to cook through the cookbooks that my mom has written. That should be interesting as my mom has recipes for things like brains and cherry bounce (not as one dish!) in her cookbooks.Charlenahttp://www.blogger.com/profile/18062301509250251043noreply@blogger.comBlogger15125tag:blogger.com,1999:blog-2003107394872461026.post-8092723533703370012009-02-04T20:12:00.000-08:002009-02-04T20:44:43.646-08:00Asian-themed supper club - dessert?My husband & I go to a supper club that meets at a different host's home every month. We've have been really lucky to meet so many great friends through the club. The host usually makes the main dish and the guests bring the rest. January's hosts chose an asian theme and made pad thai. The others brought lots of great food - gyozas, coconut chicken, spring rolls and lumpia. I could fill up on just the appetizers! Everything was delicious!<br /><br />I thought that we might be missing dessert so I thought I'd make a dish that my husband always loved at a Thai restaurant in Hattiesburg, MS. I remember how excited we were to hear that Hattiesburg had gotten its first Thai place, Suwanna's. One night soon after, we ventured out to see if it would have all our favorite dishes. They had most of them and everything we ate was very good. My husband decided to try their dessert, coconut rice with mango. Since we moved, we've gone to lots of Thai places and he always looks for that dessert. He has never found THE ONE that matches Suwanna's. <br /><br />I thought that this might be the perfect opportunity to try to recreate the recipe. I found one on the internet that sounds similar. Here are the results: <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjd_AEVkQk7CaUeOTIRv2Qd2-FkbYXA7OeHR8XDWbNWnOzI2jJ5W8B2SN53X3qci4NE1DibE0CMYjVO2J-LC2ZhFhO1Lvks93pQjz0Yv5lhnd4EofJYCicKvDtpJm0Yv_V-9WOkb_kqN7h1/s1600-h/P2010146.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjd_AEVkQk7CaUeOTIRv2Qd2-FkbYXA7OeHR8XDWbNWnOzI2jJ5W8B2SN53X3qci4NE1DibE0CMYjVO2J-LC2ZhFhO1Lvks93pQjz0Yv5lhnd4EofJYCicKvDtpJm0Yv_V-9WOkb_kqN7h1/s320/P2010146.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5299165805153446946" /></a><br /><br />I made a few changes and I thought it matched the Suwanna's dessert pretty well, although not exactly. Maybe it always tastes better the first time. <br /><br />1 1/4 cups raw sticky rice (sweet or glutinous rice). Use Thai sticky rice if possible. (I used sticky rice like that you'd use for sushi.)<br />3/4 cup very thick coconut milk for mixing with rice (do not shake the coconut milk can before opening. Spoon out only the thick part that's usually on top)<br />1/4 cup sugar<br /><br />For topping: <br />3/4 cup very thick coconut milk for topping the rice (freeze the rest of the coconut milk for other use later)<br />1/8 tsp salt for the topping<br />2 Tbsp. sugar<br /><br />1/2 tbsp salt for mixing with rice<br />6 medium mangoes -- peeled and sliced<br /><br />Directions:<br /><br />Wash and rinse the sticky rice well. Add enough water to the rice so until the water is about 1/4" above the rice surface. Cook rice in an automatic rice cooker or in a bowl in a steamer. Do not open the rice until fully cooked (about 20-25 mins).<br />Heat, on low, 3/4 cup of coconut milk in a small saucepan. Add sugar and 1/2 tbsp salt to the coconut milk and cook until dissolved. Remove from heat and pour into cooked rice. Stir to mix well and set aside to let stand for about 15 mins.<br /><br />Sauce for topping<br />Heat the rest of coconut milk and add salt.<br />Stir until the salt is dissolved.<br />This makes the topping sauce.<br /><br />To serve, place sliced mangoes on a side of a serving disk. Spoon some seasoned sticky rice on the other side. Top the rice with 1 or 2 tsp of coconut sauce and serve.<br />Makes about 6 servings.<br /><br />I made three times as much for the club and I didn't find any problems in adapting the recipe to the group. I think most people liked it. I find it a heavy dessert that is best served with a lighter main dish.<br /><br />Recipe Credit: <a href="http://www.asiarecipe.com/thaidesserts.html#mango">Asiarecipe.com</a>Charlenahttp://www.blogger.com/profile/18062301509250251043noreply@blogger.com0tag:blogger.com,1999:blog-2003107394872461026.post-56789747908966873422009-01-25T20:17:00.000-08:002009-01-27T16:09:40.659-08:00Tapas<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifDEaQbqVknK7_j_O9c6QIKG_Dw1eDkTpaE1IeZMuL-Ae9HSUTA8FjsiCjCU_t-fy6JPkIUjLsPr0FCTBT23vauG9Na8US0Pg4zoFZidQMLut4jTB15wSniVGaKRUHRgi8aldkg2T_bX8j/s1600-h/P1240140.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifDEaQbqVknK7_j_O9c6QIKG_Dw1eDkTpaE1IeZMuL-Ae9HSUTA8FjsiCjCU_t-fy6JPkIUjLsPr0FCTBT23vauG9Na8US0Pg4zoFZidQMLut4jTB15wSniVGaKRUHRgi8aldkg2T_bX8j/s320/P1240140.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5296128229198955474" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLhhAKHZEM14RgeuPDFEP1celEPF9oFpTy48ZOwwagYklKl3iBwNVBjb53TvMeN74X1r6A2gYaD6XWhBBxVWPmXipkG3yNdTVJylW0Bcx7VVJt2y4S8PDdDcHo1JD7syD-rwvYJDz72c9C/s1600-h/P1240139.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLhhAKHZEM14RgeuPDFEP1celEPF9oFpTy48ZOwwagYklKl3iBwNVBjb53TvMeN74X1r6A2gYaD6XWhBBxVWPmXipkG3yNdTVJylW0Bcx7VVJt2y4S8PDdDcHo1JD7syD-rwvYJDz72c9C/s320/P1240139.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5296128218732732626" /></a><br />I have been wanting to try my hand at two things that I generally avoid in the kitchen: dough and the fryer. I have had too many instances where I tried to make pie crust, bread or really dough of any kind, which have resulted in disaster. I've resorted to buying pie crusts ready-made for fear of repeating past mistakes. The other is the deep fryer. I'm convinced that I will either burn myself, dinner or the entire house. So, when my neighbor told me that she'd found a fool-proof fryer, easy to use and clean and that I could borrow it if I wanted to see for myself, I decided to be brave and try it. <br /><br />My friend was having a birthday party with a Spanish theme. Lots of small plates. She said that we were welcomed to bring a little something, if we were interested. I decided to try making empanadas. This would force me to face two of my fears in the kitchen and it wasn't so bad after all. In fact, it was fun and the results were really yummy!<br /><br />I got the recipe from allrecipes.com. Here is the <a href="http://allrecipes.com/Recipe/Fried-Empanadas/Detail.aspx">link.</a> As far as I can tell, the recipe is Argentinian, but I'm not sure. I left out the hard-boiled eggs because I don't really like them..with beef. This recipe makes a lot. I think that I made 45 empanadas! You should definitely try it! <br /><br />Tips: <br /><br />Use a lot of flour on your rolling pin and surface so the dough doesn't stick. <br />Get a pair of metal tongs to use to flip your empanadas after 1-2 minutes in the fryer. <br />I don't think that the recipe mentions it but you may want to close your empanadas by pressing the edges with a fork. <br />My neighbor's deep fryer is a GE Deep Fryer Model # 169168. Very easy to use and clean!Charlenahttp://www.blogger.com/profile/18062301509250251043noreply@blogger.com0tag:blogger.com,1999:blog-2003107394872461026.post-30886530923336397202008-05-29T19:54:00.000-07:002008-05-29T20:36:24.725-07:00it's not over, 'til the....last bite is eaten?<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXWyT6cE4YAJ8dzjpiJGgN8B4wkAFHYK6hv-voojHrsHGVXA7dK1KYc_u__GT470o2f3L3zcOitwPHTn4WaYPpozNC1WM2AurcHss8sDPHStQxpn1PtHEkOphsPDz6wvfes0Eiuj4LrmCp/s1600-h/opera_cake_final.jpg"><img id="BLOGGER_PHOTO_ID_5206008100909097986" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXWyT6cE4YAJ8dzjpiJGgN8B4wkAFHYK6hv-voojHrsHGVXA7dK1KYc_u__GT470o2f3L3zcOitwPHTn4WaYPpozNC1WM2AurcHss8sDPHStQxpn1PtHEkOphsPDz6wvfes0Eiuj4LrmCp/s200/opera_cake_final.jpg" border="0" /></a><br /><br /><br />This month's daring baker challenge was to make an Opera Cake. The challenge (other than having to put together this complicated cake) was to make it with light flavorings, invoking thoughts of summer and dedicated to Barbara of Winos and foodies dot com and her sponsorship of A Taste of Yellow a way of celebrating LIVEStrong Day.<br /><br /><br /><br />An Opera Cake consists of layers of syrup-soaked joconde (almond sponge cake), separated by buttercream and covered by a thin glaze (generally chocolate). I understand that a ganache can be involved as well but I did not make ganache, mainly because I am running late in the completion of the challenge.<br /><br /><p>I wish that I had given the flavorings more thought because I made everything almond flavored. It is a bit overpowering. I loved reading of everyone else's flavor concoctions. If I made it again, I might make lemon & raspberry or peanut butter and jelly (weird, but it could be cool, right?) They all sounded yummy! To see the other Daring Bakers Opera cakes, see <a href="http://daringbakersblogroll.blogspot.com/">the Daring Baker blogroll</a>. </p><p>I wasn't pleased with the way my cake rose. Otherwise, it was pretty easy. I lined my jellyroll pans with parchment paper sprayed with Baker's Joy spray, so that they wouldn't stick. It was pretty, but next time I'll get extra chocolate to make shapes to decorate the cake. That would have been the icing on the cake!</p><p>If you would like the recipe, check the blogroll or send me a comment and I'll be happy to send it to you. It is rather long, so be prepared! Don't worry. It isn't too difficult!<br /></p><br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiA1Hg1q1zzW3giyUDqstrsg-ZySFpZ08pkYMKCMLfW2AEiAgAaN3V5kkNxqyi0otw1d1c4zG_KrkVP5fGGZau6hNNTPEhrKTSFeOMT2VgxOky3elYYy_jsiJ_u5c5ID8ibGRFsmnR1tTWL/s1600-h/full_opera3.jpg"><img id="BLOGGER_PHOTO_ID_5206008547585696786" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiA1Hg1q1zzW3giyUDqstrsg-ZySFpZ08pkYMKCMLfW2AEiAgAaN3V5kkNxqyi0otw1d1c4zG_KrkVP5fGGZau6hNNTPEhrKTSFeOMT2VgxOky3elYYy_jsiJ_u5c5ID8ibGRFsmnR1tTWL/s320/full_opera3.jpg" border="0" /></a>Charlenahttp://www.blogger.com/profile/18062301509250251043noreply@blogger.com13tag:blogger.com,1999:blog-2003107394872461026.post-2947248882890749242008-05-14T19:34:00.001-07:002008-05-14T19:52:54.704-07:00Eat Down!We are on an "eat down", as my mother-in-law calls it. An eat down is when you start looking through your pantry and freezer and find uses for the strange (or ordinary) ingredients that ended up there. I am not sure when my mother-in-law initiates an "eat down" but I generally start one when I notice an accumulation of things that I will never use unless I sit down and plan menus around them. <br /><br />Like 4 boxes of Cheez-its?<br />Or 8 cans of peas? <br />Tamarind paste?<br />ghee? <br />chorizo? <br />tart cherries?<br />countless boxes of JELL-O pudding and gelatin?<br /><br />So, my eat down is all about finding creative ways to use these ingredients (not all together) in recipes. We'll start with the Cheez-its....<br /><br />My husband thinks that we need Cheez-its every time that we go to the grocery store, hence the 4 boxes in my pantry. His favorite thing to do with them is to dip them in cream cheese and pepper jelly. Unfortunately, I am out of both and the main objective of the "eat down" is to use ingredients that you already have in the kitchen. <br /><br />#1) Cheez-it trail mix<br />2 cups Cheez-it<br />1 cup chocolate chips or peanut butter chips<br />1 cup raisins<br /><br />I brought this to my sister's house for a party. I thought it would be good beer-snacking food. She laughed at me. <br /><br />#2) Cheez-it chicken<br />5-6 chicken breasts<br />1 stick butter<br />1 egg white mixed with water.<br />2-3 cups Cheez-its (Tabasco-flavored), crushed<br />1 tsp. hot sauce<br /><br />Put each chicken breast through the water-egg white mixture then coat with cracker crumbs. Place on a baking sheet sprayed with non-stick spray like Pam. Do this with each of the chicken breasts. Melt butter, add hot sauce and drizzle over the chicken. Bake 40-45 minutes at 375° F.<br /><br />This one was met with good reviews from the husband. Sorry, no pictures. It was that good!<br /><br />Next, 8 cans of peas....Charlenahttp://www.blogger.com/profile/18062301509250251043noreply@blogger.com1tag:blogger.com,1999:blog-2003107394872461026.post-72691373620576673552008-04-27T17:41:00.000-07:002008-04-27T18:09:14.927-07:00Daring Bakers- April: Cheesecake Pops<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhr3i3-phrwcSY6MzPgzkw5S8uzGF_ZA0GR9IInSrmxkTrVcYHjxOfnQPZFIv7ZZbpIYVpP3hDFXOfssjMNJArDWGX0P7qm3LpMMNr99z_H1DKNT9r19C-f5OIDhkSKotaKoATD1duYXlT6/s1600-h/april08DB.jpg"><img id="BLOGGER_PHOTO_ID_5194096594020313042" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhr3i3-phrwcSY6MzPgzkw5S8uzGF_ZA0GR9IInSrmxkTrVcYHjxOfnQPZFIv7ZZbpIYVpP3hDFXOfssjMNJArDWGX0P7qm3LpMMNr99z_H1DKNT9r19C-f5OIDhkSKotaKoATD1duYXlT6/s400/april08DB.jpg" border="0" /></a><br /><div><div><div><div>I've missed the last few Daring Bakers challenges. They have been some interesting ones, too. I definitely want to try to make french bread on my own and homemade white cake with buttercream frosting, but ran into too many obstacles these last few months. Mainly, I've been having trouble with my oven temperature. I finally got an oven thermometer and calibrated it properly, so I'm back in the kitchen! </div><br /><div></div><div>The April recipe is for Cheesecake pops from “Sticky, Chewy, Messy, Gooey” by Jill O’Connor, and the recipe was picked by <a href="http://feedingmyenthusiasms.blogspot.com/">Elle from Feeding My Enthusiasms</a> and <a href="http://workingwomanfood.blogspot.com/">Deborah from Taste and Tell</a>. I was really excited to make these pops. The recipe was surprising easy. I thought of the endless possibilities in decorating them. Unfortunately, I did not have much time to put into decorating. I just went with a love theme and sprinkled them with multi-colored hearts. One of them ended up looking like a heart, so I picked that one for the picture. I tried the sanding sugars, but they just melted in with the chocolate. I probably should have used more. I think that they would be great rolled in any kind of nuts (walnuts, almonds, salted peanuts), but my husband doesn't really like nuts so I didn't try it. Maybe I'll try it for supper club sometime. These would be a good finger food for a cocktail party. They were a great treat after a long day outside at Jazz Fest! </div><div></div><p>I didn't have any lollipop sticks so I used toothpicks and made the pops with a small ice cream scooper. I've noticed that other Daring Bakers used cocktail stirrers, which I thought was very cute and creative. </p><p>Here is the recipe: </p><div></div>Cheesecake Pops<br />Makes 30 – 40 Pops<br />5 8-oz. packages cream cheese at room temperature<br />2 cups sugar<br />¼ cup all-purpose flour<br />¼ teaspoon salt<br />5 large eggs<br />2 egg yolks<br />2 teaspoons pure vanilla extract<br />¼ cup heavy cream<br />Boiling water as needed<br />Thirty to forty 8-inch lollipop sticks<br />1 pound chocolate, finely chopped – you can use all one kind or half and half of dark, milk, or white (Alternately, you can use 1 pound of flavored coatings, also known as summer coating, confectionary coating or wafer chocolate – candy supply stores carry colors, as well as the three kinds of chocolate.)<br />2 tablespoons vegetable shortening<br />(Note: White chocolate is harder to use this way, but not impossible)<br />Assorted decorations such as chopped nuts, colored jimmies, crushed peppermints, mini chocolate chips, sanding sugars, dragees) - Optional<br />Position oven rack in the middle of the oven and preheat to 325 degrees F. Set some water to boil.<br />In a large bowl, beat together the cream cheese, sugar, flour, and salt until smooth. If using a mixer, mix on low speed. Add the whole eggs and the egg yolks, one at a time, beating well (but still at low speed) after each addition. Beat in the vanilla and cream.<br />Grease a 10-inch cake pan (not a springform pan), and pour the batter into the cake pan. Place the pan in a larger roasting pan. Fill the roasting pan with the boiling water until it reaches halfway up the sides of the cake pan. Bake until the cheesecake is firm and slightly golden on top, 35 to 45 minutes.<br />Remove the cheesecake from the water bath and cool to room temperature. Cover the cheesecake with plastic wrap and refrigerate until very cold, at least 3 hours or up to overnight.<br />When the cheesecake is cold and very firm, scoop the cheesecake into 2-ounce balls and place on a parchment paper-lined baking sheet. Carefully insert a lollipop stick into each cheesecake ball. Freeze the cheesecake pops, uncovered, until very hard, at least 1 – 2 hours.<br />When the cheesecake pops are frozen and ready for dipping, prepare the chocolate. In the top of a double boiler, set over simmering water, or in a heatproof bowl set over a pot of simmering water, heat half the chocolate and half the shortening, stirring often, until chocolate is melted and chocolate and shortening are combined. Stir until completely smooth. Do not heat the chocolate too much or your chocolate will lose it’s shine after it has dried. Save the rest of the chocolate and shortening for later dipping, or use another type of chocolate for variety.<br />Alternately, you can microwave the same amount of chocolate coating pieces on high at 30 second intervals, stirring until smooth.<br />Quickly dip a frozen cheesecake pop in the melted chocolate, swirling quickly to coat it completely. Shake off any excess into the melted chocolate. If you like, you can now roll the pops quickly in optional decorations. You can also drizzle them with a contrasting color of melted chocolate (dark chocolate drizzled over milk chocolate or white chocolate over dark chocolate, etc.) Place the pop on a clean parchment paper-lined baking sheet to set. Repeat with remaining pops, melting more chocolate and shortening (or confectionary chocolate pieces) as needed.<br />Refrigerate the pops for up to 24 hours, until ready to serve.<br /><div></div><br /><br /><br /><br /><br /><div></div></div></div></div>Charlenahttp://www.blogger.com/profile/18062301509250251043noreply@blogger.com2tag:blogger.com,1999:blog-2003107394872461026.post-69664299641803406672008-01-28T20:32:00.000-08:002008-01-28T20:35:33.696-08:002008 Resolutions - Late!I'm sorry that I haven't posted lately. I do intend to post more and get through more of my mom's recipes in the new year. Run more and read more. Learn to play at least one song on the mandolin. <br /><br />Since Mardi Gras is so early this year (Feb. 5th), it will be difficult to get started on any resolutions before Fat Tuesday. <br /><br />More posts following Mardi Gras. I might even work in a king cake!Charlenahttp://www.blogger.com/profile/18062301509250251043noreply@blogger.com0tag:blogger.com,1999:blog-2003107394872461026.post-51811094401873110002008-01-28T20:08:00.000-08:002008-01-29T19:50:54.374-08:00Lemony Bliss!<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-daZIAhDxWRpjcpJ8_CJDfkbdzSBYJQbl4UCtCVXx1DnrUURhyphenhyphen8aoS5u-uDvuQObg90Bp3DZoyWgFDrW-NMcAyyLlIkPdk7zzfUty5-1QGvhISd3a3v641lxT5cr0OQBlR5hI9vv4zHOX/s1600-h/DSCN0553.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-daZIAhDxWRpjcpJ8_CJDfkbdzSBYJQbl4UCtCVXx1DnrUURhyphenhyphen8aoS5u-uDvuQObg90Bp3DZoyWgFDrW-NMcAyyLlIkPdk7zzfUty5-1QGvhISd3a3v641lxT5cr0OQBlR5hI9vv4zHOX/s400/DSCN0553.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5160751595235158594" /></a><br />I love lemon meringue pie! What's not to love - lemon curd, pie crust and fluffy clouds of meringue. Lemon meringue pie is one of my favorite desserts, but I've never made one on my own. I was delighted to see it listed as the January Daring Bakers challenge. <br /><br />I was a little apprehensive about this challenge, though. I've never made a successful pie crust. They are either too crumbly to form anything resembling a crust or so sticky that I can't get it from the counter to the pie pan. I was pleasantly surprised about this pie crust. It was easy. Not just easy - simple! I used the food processor method and had no problems at all. <br /><br />So far, it looks great! I'm saving it for tomorrow when my dear husband returns home. I did sneak a taste of the lemon curd bowl and it was wonderful! I'll update the post tomorrow with the DHR (Dear Husband Rating). <br /><br />Recipe: <br />Lemon Meringue Pie<br /><br />Makes one 10-inch (25 cm) pie<br /><br />For the Crust:<br /><br />¾ cup (180 mL) cold butter; cut into ½-inch (1.2 cm) pieces<br /><br />2 cups (475 mL) all-purpose flour<br /><br />¼ cup (60 mL) granulated sugar<br /><br />¼ tsp (1.2 mL) salt<br /><br />⅓ cup (80 mL) ice water<br /><br /><br />For the Filling:<br /><br />2 cups (475 mL) water<br /><br />1 cup (240 mL) granulated sugar<br /><br />½ cup (120 mL) cornstarch<br /><br />5 egg yolks, beaten<br /><br />¼ cup (60 mL) butter<br /><br />¾ cup (180 mL) fresh lemon juice<br /><br />1 tbsp (15 mL) lemon zest<br /><br />1 tsp (5 mL) vanilla extract<br /><br /><br />For the Meringue:<br /><br />5 egg whites, room temperature<br /><br />½ tsp (2.5 mL) cream of tartar<br /><br />¼ tsp (1.2 mL) salt<br /><br />½ tsp (2.5 mL) vanilla extract<br /><br />¾ cup (180 mL) granulated sugar<br /><br /><br />For the Crust: Make sure all ingredients are as cold as possible. Using a food processor or pastry cutter and a large bowl, combine the butter, flour, sugar and salt. Process or cut in until the mixture resembles coarse meal and begins to clump together. Sprinkle with water, let rest 30 seconds and then either process very briefly or cut in with about 15 strokes of the pastry cutter, just until the dough begins to stick together and come away from the sides of the bowl. Turn onto a lightly floured work surface and press together to form a disk. Wrap in plastic and chill for at least 20 minutes.<br /><br />Allow the dough to warm slightly to room temperature if it is too hard to roll. On a lightly floured board (or countertop) roll the disk to a thickness of ⅛ inch (.3 cm). Cut a circle about 2 inches (5 cm) larger than the pie plate and transfer the pastry into the plate by folding it in half or by rolling it onto the rolling pin. Turn the pastry under, leaving an edge that hangs over the plate about ½ inch (1.2 cm). Flute decoratively. Chill for 30 minutes.<br /><br />Preheat oven to 350ºF (180ºC). Line the crust with foil and fill with metal pie weights or dried beans. Bake for 20 to 25 minutes. Carefully remove the foil and continue baking for 10 to 15 minutes, until golden. Cool completely before filling.<br /><br /><br />For the Filling: Bring the water to a boil in a large, heavy saucepan. Remove from the heat and let rest 5 minutes. Whisk the sugar and cornstarch together. Add the mixture gradually to the hot water, whisking until completely incorporated.<br /><br />Return to the heat and cook over medium heat, whisking constantly until the mixture comes to a boil. The mixture will be very thick. Add about 1 cup (240 mL) of the hot mixture to the beaten egg yolks, whisking until smooth. Whisking vigorously, add the warmed yolks to the pot and continue cooking, stirring constantly, until mixture comes to a boil. Remove from the heat and stir in butter until incorporated. Add the lemon juice, zest and vanilla, stirring until combined. Pour into the prepared crust. Cover with plastic wrap to prevent a skin from forming on the surface, and cool to room temperature.<br /><br /><br />For the Meringue: Preheat the oven to 375ºF (190ºC). Using an electric mixer beat the egg whites with the cream of tartar, salt and vanilla extract until soft peaks form. Add the sugar gradually, beating until it forms stiff, glossy peaks. Pile onto the cooled pie, bringing the meringue all the way over to the edge of the crust to seal it completely. Bake for 15 to 20 minutes, or until golden. Cool on a rack. Serve within 6 hours to avoid a soggy crust.<br /><br />I made one pie and 4 little tartlets! I wish that I would have had time to make them this weekend while my in-laws were here. I think that they would have enjoyed it, too. <br /><br />Thank you, Daring Bakers!<br /><br />DHR: Very tasty! <br />He loved the pie! It almost made him forget that he is sick with bronchitis. <br /><br />Note: I had problems with weeping meringue. My mom says it is because I did not let the sugar dissolve. More tips for weeping meringues <a href="http://www.baking911.com/howto/meringues.htm">here</a>.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtsQqZ5EmmvPLlzSc46ul9413QSLC2qASn4-xYDV_0mWGs3Mf-9ZpRhJvdGctRueyfXr55qZMZZrfWAC1itlEAvW9dAQFciwVVWslCS7b-pni6j2QoivhZS-fs9I-EqzlOlmpUnNcDEfTW/s1600-h/DSCN0552.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtsQqZ5EmmvPLlzSc46ul9413QSLC2qASn4-xYDV_0mWGs3Mf-9ZpRhJvdGctRueyfXr55qZMZZrfWAC1itlEAvW9dAQFciwVVWslCS7b-pni6j2QoivhZS-fs9I-EqzlOlmpUnNcDEfTW/s400/DSCN0552.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5160751024004508210" /></a>Charlenahttp://www.blogger.com/profile/18062301509250251043noreply@blogger.com16tag:blogger.com,1999:blog-2003107394872461026.post-16700402921111132952007-12-22T20:24:00.000-08:002007-12-23T11:44:09.714-08:00Yule Stump<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAixHbAJ6HPY1qjce_6Tvgd6scvTnW3Ap2iZQ96GEM-XwMvaptCh0DuHTBIU3M3Sg3NzxtRHh0RZZgkGDKWxKpjjMG8Vfy_I966hGHD1GA-bknSV1bjE4oK7Xun3_q1bbOt9yJ_Ri4MKl_/s1600-h/silueta3.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAixHbAJ6HPY1qjce_6Tvgd6scvTnW3Ap2iZQ96GEM-XwMvaptCh0DuHTBIU3M3Sg3NzxtRHh0RZZgkGDKWxKpjjMG8Vfy_I966hGHD1GA-bknSV1bjE4oK7Xun3_q1bbOt9yJ_Ri4MKl_/s200/silueta3.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5147256127920089298" /></a><br /><br /><br />To be a Daring Baker! I have been so excited about being brought into the fold of daring baker bloggers all over the world. I planned and plotted my first challenge. Before it was over, I would call my challenge disastrous, delightful, dangerous and delicious. Daring, it is, to be a blogging baker!<br /><br />I gathered the ingredients and started early. We were planning to go to a special Christmas supper club and I had told everyone that I would bring a yule log. I didn't tell them it was a blogger challenge. I just committed to bringing the dessert.<br /><br />So, the day came. I thought "genoise, schmenoise -- it's nothing more than a jelly roll cake". I guess that I stopped thinking there because I doubled the recipe due to the evite guest list for supper club increasing rapidly. When I got to the part of the recipe that says, "Scrape the batter into the prepared pan and smooth the top.", somehow I interpreted this to say "smooth TO THE TOP" of the cookie sheet. My double batch wouldn't fill 2 cookie sheets (or jelly roll pans as my Mom likes to call them - {more from Mom later}). So, I thought that maybe I didn't beat the genoise long enough. Maybe I needed to put the double batch in 1 pan to bake. It baked beautifully. I turned the cake out onto another pan. <br /><br />Now, the buttercream. I wasn't too worried about it. I've made buttercream before. Mom has several cake mixes that have different flavored buttercreams as frosting. Egg whites, sugar and butter - the mixer was doing beautifully. Fluffy buttercream - yum. Then, I added the espresso powder, which had been dissolved in rum. I had doubts. Alcohol in my fluffy buttercream, won't it separate? I added it anyway. I set the mixer to beat it in. It still looked funny. Taste - very yummy. Oh well, on to the filling. <br /><br />I had plans to use this caramel frosting (store-bought) to fill the cake. I pulled it out and the plastic container cracked while in the pantry. It was as hard as a brickbat. Microwave for 30 sec - still hard. What else could I use? Coffee buttercream and raspberry preserves didn't sound good to me at all. Lemon curd - no. fig preserves - no way. Ok, just use the buttercream. So, I filled it with buttercream, being sure to leave enough to frost the yule log. <br /><br />On to the rolling! I helped my granny roll jelly rolls many times. This would be a cinch. I remembered that granny used to use a clean dish towel sprinkled with sugar for rolling. I started to roll. Something is not right. The genoise is too thick and already cracked with the first turn of the roll. More cracks - crack, crack for a splintered yule log and buttercream mess! Maybe I could cover it up with the rest of the buttercream. <br /><br />And then, a knock at the door! Mom & Dad arrived to pick up a picture that my husband took at Thanksgiving for their Christmas card. I answered the door with a mixture of embarrassment and relief. My mom can fix any kitchen disaster. She has been known to burn the bottom off a pan and still get dinner for 12 on the table. I say, "I'm making a yule log!". Mom says, "I've always wanted to make a yule log!". Great, today is your lucky day, I think to myself. <br /><br />I explain how I've ended up with a great big yule mess in my refrigerator and how I am just going to cover it with buttercream frosting to mask my great mistakes. <br /><br />Of course, she wouldn't hear of it. <br />Mom: Where is your recipe? <br />Me: Daring Bakers blog. <br />Mom: What's that? <br />Me: Never mind, Mom. It's on the computer. <br />Mom: Why didn't you cut the double-batch genoise in half lengthwise when I realized it was too thick? <br />Me: I don't know. Too late now. <br />Mom: We'll make another genoise. <br />Me: Do we have to? <br />Mom: Of course! I've always wanted to make a yule log!<br /><br />I made a single batch genoise. Mom starts juicing <a href="http://en.wikipedia.org/wiki/Mikan">satsumas</a> (seedless oranges of Japanese origin, also called mikan) for her favorite son-in-law. Satsumimosa recipe post to follow. Glass breaks all over the kitchen floor. My crystal stirrer for the martini pitcher has gotten loose, fallen to the floor and broken in a million pieces. This really makes me want to give up on the whole yule log. Mom insists that we carry on. All yule log ingredients remain safe and without glass bits. <br /><br />Mom says that I didn't beat the buttercream long enough, which is why the frosting appeared to separate. Mom scraped the filling from yule mess in the frig to use as filling in the new genoise cake. Beat the buttercream more. We filled and rolled the genoise with coffee buttercream. It reminds me of granny and helping her get ready for her <a href="http://www.djmcadam.com/pokeno.html">pokeno</a> games. <br /><br />The yule log looks pretty good. We arrange it with a piece jutting out from the main branch and it looks almost real. One problem: not enough frosting to cover the log. I explain to Mom that it would be a violation of Daring Blogger rules to vary from the recipe to frost the log. She doesn't understand any of that. I don't have another 3 sticks of butter to dedicate to another batch of buttercream, so we improvise. <br /><br />I think that the frosting that we used consisted of: <br />powdered sugar<br />cocoa<br />butter (only one stick) <br /><br />I made the marzipan while Mom put together the improvised frosting. We shaped the mushrooms and I put together holly to garnish the top of the log. We dusted the mushrooms with cocoa powder as they all fell over on their sides. We covered it with toasted almonds to look like wood chips. Off to the party! <br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggd1kWoA1E8Uso3_sO_egSRVMC2YFxyIVJeXv9y9sm5yXE6wE5WxnIASJjQp9QjeI8X6qXqCkwt63aJLeVX-o3_csarT_Qao9PEiI1MIvuwUsl4SJSXRdGTHDy-0F-oKvxMNCORMV1P6RH/s1600-h/yule_log3.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggd1kWoA1E8Uso3_sO_egSRVMC2YFxyIVJeXv9y9sm5yXE6wE5WxnIASJjQp9QjeI8X6qXqCkwt63aJLeVX-o3_csarT_Qao9PEiI1MIvuwUsl4SJSXRdGTHDy-0F-oKvxMNCORMV1P6RH/s200/yule_log3.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5147254156530100418" /></a><br />Everyone seemed to like the yule log. It is certainly festive-looking. The next day I had a cookie swap and used my leftover log - the yule stump - as a dessert. <br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWt1gwy_22j45oEy2SaGLvJWFU3yH_tjQjcz4KZgyLsaE-kTrY28w9q61068SUMo8zaC1qegvAKbUS3nRYW12Z6MiXZTlN3_b_52BbPgO1R2Tylgsp2EiYQcV9pnUIcaoKiDi-8_Qjch6N/s1600-h/riche_yule_log.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWt1gwy_22j45oEy2SaGLvJWFU3yH_tjQjcz4KZgyLsaE-kTrY28w9q61068SUMo8zaC1qegvAKbUS3nRYW12Z6MiXZTlN3_b_52BbPgO1R2Tylgsp2EiYQcV9pnUIcaoKiDi-8_Qjch6N/s200/riche_yule_log.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5147246597387659442" /></a><br />This is the yummy yule log that I ordered at Todd English's restaurant, Riche, a week later. I bet that they didn't have nearly as much danger and delight making their log as I did with mine. <br /><br />Looking back, I'm glad that it was a disaster at first. Making my second yule log and Mom's first yule log together will be a holiday memory that I will remember for years to come. <br /><br />The yule log recipe, taken from <a href="http://www.amazon.com/Perfect-Cakes-Nick-Malgieri/dp/0060198796">Nick Malgieri’s Perfect Cakes</a>. Since this post is so long, I'll just link to <a href="http://creampuffsinvenice.ca/">Cream Puffs in Venice</a> for anyone interested in getting the recipe. Please visit the <a href="http://www.daringbakersblogroll.blogspot.com/">blogroll</a>, to see other blogger's attempts (hopefully, less disastrous) at this holiday treat!Charlenahttp://www.blogger.com/profile/18062301509250251043noreply@blogger.com12tag:blogger.com,1999:blog-2003107394872461026.post-36520617849264490432007-11-18T19:45:00.000-08:002007-11-28T20:26:28.681-08:00Mirliton Stuffed with Shrimp (page 18)<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfenxk4wrAZhmNM-N0ujJn9MK1CgU_lH-9o7FBN1PKZpB_Pxu2yXI-3XMf3EkeJDqK3yKn3s3ebKl8KDJH8u6trmXvTBKqkJM6jy0m6Yk3LbUOWydccaTqw9-4vKtSDqymjhN1ZUpOkGr9/s1600-h/IMG_0110.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfenxk4wrAZhmNM-N0ujJn9MK1CgU_lH-9o7FBN1PKZpB_Pxu2yXI-3XMf3EkeJDqK3yKn3s3ebKl8KDJH8u6trmXvTBKqkJM6jy0m6Yk3LbUOWydccaTqw9-4vKtSDqymjhN1ZUpOkGr9/s200/IMG_0110.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5138113921938377202" /></a><br /><br /><div>I was so excited to see fresh mirliton at the Farmer's Market a few weeks ago. Unfortunately, I they ran out before I could get any for this recipe. Luckily, it was the weekend of the Mirliton Festival, so I was able to get some there and enjoy a lively show by Morning 40 Federation. I saw them in Hattiesburg a few years ago. I don't remember enjoying the Hattiesburg show. It was in a tiny bar and was too loud. This show was great! What a fun band! </div><br /><div></div><br /><div>This dish was one of my favorites as a child. My granny made it with shrimp and crabmeat. It was often served as a side dish. I've heard of other versions with beef and seafood. </div><br /><div></div><br /><div>I didn't have any fresh parsley or shallots. I just used dried parsley. I also used some stale sourdough bread that I had around. I served it with creamed spinach (also pictured). The resultant dish got rave reviews from my husband and my sister! </div><br /><div></div><br /><div>Stuffing: </div><br /><div>6 medium sized mirliton</div><br /><div>3 Tbsp. butter</div><br /><div>2/3 cup finely chopped onion</div><br /><div>2 cups medium shrimp, peeled & deveined</div><br /><div>1/4 cup shallots</div><br /><div>1/4 cup chopped parsley</div><br /><div>1/4 tsp. black pepper</div><br /><div>1 tsp. salt</div><br /><div>3 slices bread, soaked in water & squeezed </div><br /><div></div><br /><div>Topping:</div><br /><div>3 Tbsp. melted butter</div><br /><div>1/4 cup plain or Italian bread crumbs</div><br /><div></div><br /><div>Cut mirlitons in half lengthwise. Place in pot of boiling water. Cover and boil for 25 to 30 minutes or until tender. Remove seeds. Scoop out. Reserve pulp & shells. Saute onions in butter for 5 minutes. Add shrimp. Continue cooking for approximately 8 minutes. Add mirliton pulp, bread, shallots, parsley, salt & pepper. Mix well. Cook for 10 minutes stirring constantly. Pile into shells. Top with buttered bread crumbs. Bake 20 minutes at 350 degrees Fahrenheit. </div><br /><div></div><br /><div>Serves 6 to 8. </div><br /><!-- Site Meter --><br /><script type="text/javascript" src="http://s22.sitemeter.com/js/counter.js?site=s22crescentcounts"><br /></script><br /><noscript><br /><a href="http://s22.sitemeter.com/stats.asp?site=s22crescentcounts" target="_top"><br /><img src="http://s22.sitemeter.com/meter.asp?site=s22crescentcounts" alt="Site Meter" border="0"/></a><br /></noscript><br /><!-- Copyright (c)2006 Site Meter -->Charlenahttp://www.blogger.com/profile/18062301509250251043noreply@blogger.com1tag:blogger.com,1999:blog-2003107394872461026.post-30377827803219712892007-11-12T19:12:00.000-08:002007-11-18T20:32:31.229-08:00Sundried Tomato & Pesto Torta<script src="http://www.google-analytics.com/urchin.js" type="text/javascript"><br /></script><br /><script type="text/javascript"><br />_uacct = "UA-1937210-2";<br />urchinTracker();<br /></script><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqhcSf4DGieFtkody_YMNisJkZOqphHB0rz-n6Z0ywczT9RBdV85AIoi31hKEriVYRfAFXSwj_y3dndJGQ-ZY5vW7xA55punjk5qsCCUXn8wP5_nIPcNnUhU4Y21f3C9DU8wU1pDIUqJ-Y/s1600-h/IMG_0107.jpg"><img id="BLOGGER_PHOTO_ID_5132163677323329090" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqhcSf4DGieFtkody_YMNisJkZOqphHB0rz-n6Z0ywczT9RBdV85AIoi31hKEriVYRfAFXSwj_y3dndJGQ-ZY5vW7xA55punjk5qsCCUXn8wP5_nIPcNnUhU4Y21f3C9DU8wU1pDIUqJ-Y/s200/IMG_0107.jpg" border="0" /></a><br /><div>This is a great appetizer that doesn't require any real cooking. The three colorful layers make the presentation of this dip really impressive. It is really easy and it tastes good, too! You can also use store-bought pesto to make it even easier. </div><br /><div></div><br /><div>Pesto Layer: </div><br /><div>1/2 cup basil leaves</div><br /><div>2 Tbsp. freshly grated Parmesan cheese</div><br /><div>1 Tbsp. toasted pine nuts</div><br /><div>1 clove minced garlic</div><br /><div>1/4 tsp. salt</div><br /><div>1 Tbsp. EVOO</div><br /><div>3 Tbsp. cream cheese</div><br /><div>salt & pepper to taste </div><br /><div></div><br /><div>(OR 1/2 cup store-bought pesto + 3 Tbsp. cream cheese)</div><br /><div></div><br /><div>Boursin Layer: </div><br /><div>1 (5.2 oz.) package Boursin cheese (I used the pepper flavor) </div><br /><div>1/4 cup heavy cream</div><br /><div></div><br /><div>Sundried Tomato Layer: </div><br /><div>1/3 cup sun-dried tomatoes, pack in oil, drained</div><br /><div>2 Tbsp. tomato paste</div><br /><div>1 clove minced garlic</div><br /><div>1 Tbsp. freshly grated Parmesan cheese</div><br /><div>salt & pepper</div><br /><div></div><br /><div>Crackers or bread</div><br /><div></div><br /><div>1) Pesto layer: With a food processor, combine the fresh basil, cheese, pine nuts, garlic and salt. Process until finely chopped. Drizzle the olive oil in using the feed tube. Add cream cheese and pulse to combine. Add salt & pepper and refrigerate. </div><br /><div>2) Cheese layer: Mix together the Boursin cheese and cream until smooth. Refrigerate. </div><br /><div>3) Tomato layer: Remove oil from sundried tomatoes by squeezing. Use the food processor to chop these to a very fine texture. Add tomato paste, garlic, parsley and cheese. Puree. Taste and add salt & pepper, as needed. Refrigerate. </div><br /><div>4) Line the springform pan with parchment paper or waxed paper. Spread 1/2 cup of sundried tomato mixture in the pan. Layer 1/2 cup cheese mixture on top. Finish with 1/2 cup of refrigerated pesto/cream cheese layer. Cover with plastic wrap & refrigerate. </div><br /><div></div>5) Refrigerate for at least 30 minutes. Plate torta by turning springform pan over onto serving plate. Release the pan and remove the paper covering the tomato layer. Serve with bread or crackers. <br /><div></div>Charlenahttp://www.blogger.com/profile/18062301509250251043noreply@blogger.com0tag:blogger.com,1999:blog-2003107394872461026.post-89591245842915426052007-11-05T19:58:00.000-08:002007-11-18T20:33:02.599-08:00Grits and Grillades: Part 1 (page 11)<script src="http://www.google-analytics.com/urchin.js" type="text/javascript"><br /></script><br /><script type="text/javascript"><br />_uacct = "UA-1937210-2";<br />urchinTracker();<br /></script><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6ZmEJ2OoR7RBiJt6jukzG163LkMZu2AOGVK-ysrLIki8Qtj6VzuIBveY1wRuQXLVftI9dHixYVlcsntGHSJ9bGawV0iXU1LBW2NR5WWIY5j6SXspkLE1BwwUSpz7tCGgaIThYMf_4FBsZ/s1600-h/IMG_0101.jpg"><img id="BLOGGER_PHOTO_ID_5132164192719404626" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6ZmEJ2OoR7RBiJt6jukzG163LkMZu2AOGVK-ysrLIki8Qtj6VzuIBveY1wRuQXLVftI9dHixYVlcsntGHSJ9bGawV0iXU1LBW2NR5WWIY5j6SXspkLE1BwwUSpz7tCGgaIThYMf_4FBsZ/s200/IMG_0101.jpg" border="0" /></a><br /><div>I have had grits and grillades on the brain lately. They seem to be popping up everywhere that I look. I even had a request for the recipe on the blog! So, it seemed like a good time to do some research! We had some friends in town last weekend, so I thought we'd go to breakfast at Luke, a local restaurant owned by John Besh. This wasn't our first time at Luke. In fact, we went there for brunch on our wedding anniversary a couple months ago and have been fans ever since. I couldn't resist the blackberry-cane syrup pancakes there the first time and have been pleased with everything that we have ordered. Unfortunately, my order for grits and grillades wasn't as pleasing as the other dishes that I have ordered there. The gravy for the grillades was thick and dark like my mom's but terribly salty. They seemed to be trying to cut the saltiness of the sauce by putting fresh herbs on top but that didn't help. I didn't complain. Everyone has off-days. I'm sure that is all it was. Luke's grits are wonderful - creamy and delicious! I'd had shrimp and grits there several weeks before. I love the grits and the bacon is yummy there, too!<br /><br />Ok, so how did it compare with mom's grits and grillades? Mom's gravy is dark and flavorful. The thin strips of pork are so tender you barely have to cut them with a fork. So, I set out to make grits and grillades following mom's recipe.<br /><br />The pork browned fine. My grits were looking good. I tasted them to make sure that they weren't too gritty and flavorless. Added butter and salt. Now, for the gravy. Mom says add water and reduce to make pan gravy. What? Water and pork bits will cook down to make the thick gravy that I have grown accustom to every Easter? I have my doubts. I wait 10 minutes like the recipe says. I wait 20 minutes. It looks like pork-flavored water. The husband circles the kitchen, hungrily asking about the ETB (Estimated Time of Breakfast). I have to think quickly. The mom is in France. She won't be home until the evening, so I can't call her. Must make gravy.<br /><br />I may not have mentioned this before now, but my husband is not from New Orleans or Louisiana. He is from Mississippi and his definition of gravy sometimes differs from mine. His favorite breakfast is buttermilk biscuits with country gravy (white gravy) and Jimmy Dean sage sausage. I had to think quickly. I threw 3 tbsp. of flour in the pan with my pork-water and added 3 tbsp. butter. In no time, I had gravy. Not rich, dark gravy but it would due, for the husband, for now.<br /><br />Breakfast was on the table. The husband was happy. He said it was delicious and I shouldn't change a thing! What am I going to tell Mom?<br /><br />I polled my friends on the light versus dark gravy in grillades issue. It is definitely supposed to be dark. I made a desperate call to Mom when she arrived from France. How was the trip? Great. By the way, I need some help with the grits and grillades. No problem. The recipe is how Granny Tregre made it, but Mom has a trick and she'll share it with me. Whew!<br /><br />To be continued....</div>Charlenahttp://www.blogger.com/profile/18062301509250251043noreply@blogger.com0tag:blogger.com,1999:blog-2003107394872461026.post-71890412094514126792007-10-10T18:41:00.000-07:002007-11-18T20:33:46.267-08:00Pecan Gralee (page 30)<script src="http://www.google-analytics.com/urchin.js" type="text/javascript"><br /></script><br /><script type="text/javascript"><br />_uacct = "UA-1937210-2";<br />urchinTracker();<br /></script><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyUsu_ZuO19xleAOSuR3gbcoXIf9scZ4m6HnPvjFTJQfgB_V8DYEkV9XzgAHahNSx7g3l7OZDKExBJFdq-8Y8FhkO55RahcX9LputO-p_WWmhJIHMbU9m5G3EnRtkqSY45zbn_oFdYI8b-/s1600-h/pecan_gralee2.jpg"><img id="BLOGGER_PHOTO_ID_5119889013229439170" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyUsu_ZuO19xleAOSuR3gbcoXIf9scZ4m6HnPvjFTJQfgB_V8DYEkV9XzgAHahNSx7g3l7OZDKExBJFdq-8Y8FhkO55RahcX9LputO-p_WWmhJIHMbU9m5G3EnRtkqSY45zbn_oFdYI8b-/s200/pecan_gralee2.jpg" border="0" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-SEmjGRvmcI0omht8fsdODn6GUb_ETjvpG-3mPP1rkc6Ai-ZsX_2xiAjNnR9cMfoQMxmQFpKFAqb54VA5i_jbCCuWdJfuQ7kpwYXUtFs0LuVNnAHBxdfsm1GVL_KEXovUGkEEnI1P9x1j/s1600-h/pecan_gralee.jpg"><img id="BLOGGER_PHOTO_ID_5119890104151132386" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-SEmjGRvmcI0omht8fsdODn6GUb_ETjvpG-3mPP1rkc6Ai-ZsX_2xiAjNnR9cMfoQMxmQFpKFAqb54VA5i_jbCCuWdJfuQ7kpwYXUtFs0LuVNnAHBxdfsm1GVL_KEXovUGkEEnI1P9x1j/s200/pecan_gralee.jpg" border="0" /></a><br /><br /><p>This is one of my favorite recipes. My mom usually makes it around Christmas. It is pronounced "gra-lay". A friend recently told me that she knew someone whose family made it all the time and even named their dog Gralee, although they spelled it gralet. </p><p>This was the first time that I made gralee by myself. Ok, I DID have to call mom once while making it. Mine came out more like praline pieces, but everyone seemed to enjoy it. Mom is right about this one - once you start eating these, you can't stop! </p><p>Recipe:</p><p>2 cups white sugar</p><p>2/3 cup evaporated milk</p><p>2 Tbsp. dark cane or corn syrup (I used corn syrup)</p><p>1/2 tsp. vanilla</p><p>4 cups pecan halves (roast these first - I didn't and had to cook them longer) </p><p>3 Tbsp. butter</p><p>pinch of salt</p><p>Cook sugar, milk, corn syrup, and salt to the soft ball stage (235 degree F) . Add butter, vanilla, and pecans. Continue cooking and stirring until pecans have a slightly roasted flavor. Remove from heat and stir until pecan halves separate. Place in a single layer on waxed paper to cool. Makes approximately 6 cups.<br /></p><p><em>Note: I love this candy thermometer from The Pampered Chef. It is digital and works for meat and candy. There is an alert when it reaches the temperature for the chosen meat or candy stage.<br /></em><br /><br /></p><br /><br /><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRAXPWVRVBJbDEiMrOdreEmy89vWygct25O3SYQrn-q3fQAtjZAp5NUV9Ay_mnXs8frrlPzwgYwtm1PTqsj7ll2zvshkfI0gZMJUSvzETL1fMdmBuqRbl_ATXOP0sPyAk1-ze2SNniZWn6/s1600-h/pecan_gralee.jpg"></a></div>Charlenahttp://www.blogger.com/profile/18062301509250251043noreply@blogger.com3tag:blogger.com,1999:blog-2003107394872461026.post-44705288189516989292007-09-08T08:23:00.000-07:002007-11-18T20:34:09.947-08:00Memere's Morning Crepes (page 25)<script src="http://www.google-analytics.com/urchin.js" type="text/javascript"><br /></script><br /><script type="text/javascript"><br />_uacct = "UA-1937210-2";<br />urchinTracker();<br /></script><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbWrSL2OPO_uPGa6Njdv0MLvSxOitYNl3UlZWvuQ_esaSqdDrRmEUuG1CY-c3cL_nd2WTpdrJBRjUKW8TBxuBWI_V57rvP3O-TKYufodbkhOZLfKDz9BazcTl6c9of349mUxdSJlfyvaCE/s1600-h/Memeres+morning+crepes.jpg"><img id="BLOGGER_PHOTO_ID_5107855280137917154" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbWrSL2OPO_uPGa6Njdv0MLvSxOitYNl3UlZWvuQ_esaSqdDrRmEUuG1CY-c3cL_nd2WTpdrJBRjUKW8TBxuBWI_V57rvP3O-TKYufodbkhOZLfKDz9BazcTl6c9of349mUxdSJlfyvaCE/s320/Memeres+morning+crepes.jpg" border="0" /></a><br /><br /><br />I can finally get started with Mam Papaul's Country Creole Basket. As I've already said, the cookbook was written & published by my mom. I realized that I have to have written permission to reproduce any of her recipes. I had told her of my intention to blog about it but I don't think that she realized her recipes would be all over the internet. Anyway, I reached a deal to link to her site in exchange for reproducing the recipes. If you are interested in buying the cookbook, it is only $6.50 and can be purchased via <a href="http://www.mampapaul.net/index.php?act=viewProd&productId=15">Mam Papaul's website </a>. It was really no big deal but I wanted to make sure that I cover myself since she has 3 lawyers in the family to give her advice.<br /><br />We'll start with my favorite, Memere's Morning Crepes. I have made these several times since we moved to New Orleans. Our neighbor said that he had not eaten crepes like these since he was a kid.<br /><br />Recipe:<br /><br />2 eggs<br />2 cups milk<br />2 Tbsp melted butter<br />1/2 tsp. salt<br />1-1/2 cups sifted all-purpose flour<br />2 Tbsp. sugar<br />1 tsp. baking powder<br />oil for skillet<br /><br />Sift flour, sugar, baking powder and salt together. Beat together eggs, milk and butter in the blender. Add flour mixture and blend well. Oil & heat skillet.<br /><br />Here my technique is different from mom's. Recently, my sister gave me a crepe maker (see picture) and it is really efficient and helps to spread the batter thinly over the surface. So, I pour the batter in the dish for the crepe maker, dip the crepe-making apparatus in the batter and wait. After about 10-15 seconds, you can use a spatula to pull the crepes edges away from the sides. The timing depends on how you like them. Eat them with butter, syrup, lemon curd, jam or cane syrup (like mom's way). <div style="CLEAR: both; TEXT-ALIGN: center"><a href="http://picasa.google.com/blogger/" target="ext"><img style="BORDER-RIGHT: 0px; PADDING-RIGHT: 0px; BORDER-TOP: 0px; PADDING-LEFT: 0px; BACKGROUND: 0% 50%; PADDING-BOTTOM: 0px; BORDER-LEFT: 0px; PADDING-TOP: 0px; BORDER-BOTTOM: 0px; moz-background-clip: initial; moz-background-origin: initial; moz-background-inline-policy: initial" alt="Posted by Picasa" src="http://photos1.blogger.com/pbp.gif" align="middle" border="0" /></a></div>Charlenahttp://www.blogger.com/profile/18062301509250251043noreply@blogger.com5tag:blogger.com,1999:blog-2003107394872461026.post-70835228986491828322007-09-07T19:56:00.000-07:002007-09-07T20:40:00.745-07:00Tart Tatin - not mom's<script src="http://www.google-analytics.com/urchin.js" type="text/javascript"><br /></script><br /><script type="text/javascript"><br />_uacct = "UA-1937210-2";<br />urchinTracker();<br /></script><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhB6rQCG4bM_0yJ-9YKfwODfA9OufP3Iw9i-Xwi1vWBmWDvLSAcuNTelEHZCxFP6K16iXcpaeGvCGbDHp8L_esoUhHEWchO-I40fIC1qAN47MY_sMhQ7B3EJvHbFvbI8FUxvEQ2cJqf1W2G/s1600-h/DSCN0240.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhB6rQCG4bM_0yJ-9YKfwODfA9OufP3Iw9i-Xwi1vWBmWDvLSAcuNTelEHZCxFP6K16iXcpaeGvCGbDHp8L_esoUhHEWchO-I40fIC1qAN47MY_sMhQ7B3EJvHbFvbI8FUxvEQ2cJqf1W2G/s320/DSCN0240.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5107667852060086866" /></a><br />My dear friend, Mary, & I attended a cooking school a few years back and had a great time learning lots of new recipes! Jim complained that I always go to these cooking classes but never make the recipes again, so he never gets to see (or taste) the fruits of my small cooking education. So, I decided that I needed to pick a few favorites and share them with Jim, plus I had some apples and rosemary that I needed to use. <br /><br />According to whatscookingamerica.net, the origin of tart tatin begins with the l'Hotel Tatin (in the a town called Lamotte-Beuvron in the Loire Valley of France - see map) by two unmarried sisters who owned and ran the hotel. They cooked for the guest as well. Their specialty was an apple tart. It sounds as if the tart tatin, an upside-down apple tart was actually an accident made by one of the sisters in a hurried tourist season. <br /><br /><iframe width="425" height="350" frameborder="0" scrolling="no" marginheight="0" marginwidth="0" src="http://maps.google.com/maps?f=q&hl=en&geocode=&q=Lamotte-Beuvron&sll=37.0625,-95.677068&sspn=25.449614,105.820313&num=10&ie=UTF8&ll=47.634858,2.040367&spn=0.09372,0.31929&z=12&om=1&output=embed&s=AARTsJrg1yhMQ3MCtldUwqVR3LK_6RDHfg"></iframe><br /><small><a href="http://maps.google.com/maps?f=q&hl=en&geocode=&q=Lamotte-Beuvron&sll=37.0625,-95.677068&sspn=25.449614,105.820313&num=10&ie=UTF8&ll=47.634858,2.040367&spn=0.09372,0.31929&z=12&om=1&source=embed" style="color:#0000FF;text-align:left">View Larger Map</a></small><br /><br />This rosemary brown sugar version of the tart was a hit with Mary and me, not so much with the husband. He said that there was too much rosemary in it, but it didn't stop him from eating it with vanilla ice cream! <br /><br />Recipe: <br /><br />1 1/2 cups all-purpose flour<br />1/4 cup brown sugar<br />2 tsp minced fresh rosemary<br />1/4 tsp salt <br />10 Tbsp cold unsalted butter, cut into pieces<br />2 egg yolks<br />3 Tbsp cold water<br /><br />Place flour, sugar, rosemary and salt in food processor fitted with a metal blade. Process to combine. Add butter & pulse until coarse meal consistency (work quickly to keep butter cold). Whisk egg yolks & water in a small bowl to thoroughly combine. Add all at once to food processor & pulse several times to bring dough together. <br /><br />Remove dough from processor; place on a large piece of plastic wrap and refrigerate for 30 min. <br /><br />Filling: <br />4 Granny Smith apples<br />1 tsp fresh minced rosemary (you may want to use a little bit less, depending on your taste)<br />1/2 cup granulated sugar<br />2 Tbsp water<br />3 Tbsp cold unsalted butter, cut into pieces<br />finely minced zest of one orange<br /><br />Preheat oven to 400 degrees Fahrenheit. <br />Peel apples, cut in half & remove core and stem. Slice each in half and cut into think slices. <br /><br />Place apple slices in a mixing bowl and toss with rosemary and zest. Combine sugar & water in a heavy saute pan (with an oven-safe handle). Place pan over med-high heat. Do not stir sugar. Cook until sugar is a golden brown. Remove from heat & add butter. Whisk to incorporate butter. <br /><br />Overlap the apple slices in a circular pattern in the pan. Fill the entire bottom portion of the pan. <br /><br />Flour dough lightly and place it between 2 sheets of waxed paper. Roll dough out into a circle a little bigger than your pan. Place dough in pan and trim edges, but make sure that it covers the apples completely. <br /><br />Place pan in the oven and bake for 20-25 min. Remove from the oven when golden brown and let it rest for a couple minutes. Invert onto a serving platter (watch out! - this can be a messy & scorching hot process). Serve with ice cream.Charlenahttp://www.blogger.com/profile/18062301509250251043noreply@blogger.com1tag:blogger.com,1999:blog-2003107394872461026.post-16587183883107900022007-09-06T17:25:00.000-07:002007-09-07T20:40:19.042-07:00Goals<script src="http://www.google-analytics.com/urchin.js" type="text/javascript"><br /></script><br /><script type="text/javascript"><br />_uacct = "UA-1937210-2";<br />urchinTracker();<br /></script>I've tried this blog thing before now. I have decided that it did not work out because I didn't have a goal. I've read food blogs where the blogger makes food of a certain cuisine, comes up with new and exciting recipes or cooks everything in a cookbook. I think that for me it will have to be food & family related. After all, I moved here to get closer to my roots. So, I am planning to make all of the recipes in my mom's cookbook, <a href="http://www.mampapaul.net/index.php?act=viewProd&productId=15">Mam Papaul's Country Creole Basket</a>. Mam Papaul was my great-grandmother, whose name is also the brand for my family's line of dinner and cake mixes. My mom wrote the cookbook three years before I came into the world. I think that this mission will help me learn more about my family's history & maybe the readers will enjoy it, too. I hope so. I cannot promise that I will stick with this theme all of the time, but it's a start!Charlenahttp://www.blogger.com/profile/18062301509250251043noreply@blogger.com1