Here is a great recipe from years ago in culinary school. Pastry Chef Debbie had a nice repertoire of desserts and pastries. These are very easy and work well if you have a crowd, especially around the upcoming holidays.
Chef Debbie's Fruit Squares
1 3/4 cups sugar
2 sticks butter
4 eggs
1/2 tsp. almond extract
3 cups all purpose flour
1 1/2 tsp. baking powder
21 oz. pie filling; such as cherry, apple, blackberry, etc. (Debbie made her own filling, but you can used canned)
Glaze
3/4 cups powdered sugar
1 Tbl. butter, melted
3 Tbl. milk
Drop of almond extract
Preheat oven to 350 degrees. Cream sugar and butter until fluffy. Add eggs, one at a time until incorporated. Add the almond extract and beat well. Whisk together the flour and baking powder. Turn mixer to low and add flour mixture until incorporated, scraping down sides. Spread half of the mixture onto an ungreased 15x10 baking sheet. Spread pie filling over the top of batter. Drop remaining batter onto the pie filling by spoonfuls and with an offset spatula try to spread out as much as possible. Bake for 45 to 50 minutes or until golden brown. Remove to wire rack to cool. In a small bowl, combine glaze ingredients and drizzle over warm bars. Cool before cutting into bars.
I have also been thinking about Low Country food recently, it's one of my favorites. Dirty Rice, Collard greens, Hoppin John and Country Captain just to name a few. I hope you try them and don't forget to try the Lane Cake, it's delicious.
Louisiana Dirty Rice - one of my favorites
1 lb. pork sausage
1 lb. chicken livers, chopped
1 onion, chopped
3 cloves garlic, chopped
1/2 cup Italian parsley, chopped
4 celery stalks, finely chopped
1 green bell pepper, finely chopped
2 cups long grain white rice
4 cups chicken stock (good quality)
salt and freshly ground black pepper
1/2 tsp. red pepper flakes
1 tsp. "Slap ya mama" seasoning (this is great seasoning from Louisiana* and there is only one place in Austin to purchase it. I have also seen it on Amazon) If you can't find this, just use a Cajun spice blend
Tabasco sauce, to taste (I like a lot)
4 scallions, chopped, including green part (garnish)
In large saute pan, cook the pork and livers, chopping them up until nicely browned. Add vegetables (except scallions) and saute until softened. Add rice and chicken stock, bring to a boil; cover and cook on low for about 20 minutes until rice is cooked. Taste and with salt, pepper, Slap Ya Mama and Tabasco. *Note: When Jerry and I go to Louisiana we hit the grocery store and stock up on all condiments Louisiana. The grocery clerks always say in that great Louisiana twang " y'all must not be from around here are ya?"
To serve; place dirty rice on platter and sprinkle with chopped scallions, be sure to have a bottle of Tabasco to serve with your rice.
Hoppin John - This is a Southern New Years Day tradition. It's believed to bring good luck for the coming year. I don't believe in that, all I know is it's good.
3 Tbl. olive oil
1 large onion, chopped
4 scallions, sliced including green part (divided)
3 garlic cloves, minced
salt and freshly ground black pepper
1/4 tsp. cayenne
1 lb. collard greens, tough stems removed, leaves washed and shredded
1/2 lb. smoked sausage, cut into 1-inch slices
1 (10 oz) package frozen black eyed peas
1 1/2 cups long grain white rice
3 cups chicken stock (good quality)
In large Dutch oven, heat oil and add onion, garlic and 1/2 of scallions, cooking until softened. Add the collard greens, season with salt, pepper and cayenne. Cook until greens wilt about 1 or 2 minutes. Increase heat and add sausage, black-eyed peas, rice and cook stirring for about 2 minutes. Add chicken stock and reduce heat to low. Cover pot and cook until rice is tender about 25 minutes. Taste and adjust seasonings. To serve, place on large platter and sprinkle with remaining scallions. I like to serve mine with Tabasco.
Creamy Blushed Shrimp Pasta
1 lb. Penne Pasta
2 lbs. large to extra large shrimp (raw)
3 Tbl. unsalted butter
3 Tbl. extra virgin olive oil
1 onion, chopped finely
4 cloves garlic, minced
1/2 cup tomato sauce
1 cup heavy whipping cream
1/4 cup dry sherry
1/4 cup Italian parsley, chopped
1/4 cup fresh basil, chiffonade
1/2 cup fresh Parmesan cheese (optional)
salt and freshly ground black pepper to taste
Note: some purists say cheese and seafood is a no-no, but I like it, so I use it.
In a large pot of salted boiling water, add pasta and cook al dente. Drain well. Drizzle a little olive oil over pasta so it does not stick. Clean, peel and devein shrimp. In large saute pan, add 1 Tbl. butter and 1 Tbl. olive oil, add shrimp and cook until pink, remove to plate to keep warm. In same pan, 2 Tbl. butter and 2 Tbl. olive oil, add onion, garlic cook until softened. Add sherry and reduce by half. Add whipping cream and tomato sauce and stir. Turn heat to simmer. Add cooked pasta to sauce, season with salt and pepper, add parsley, stir to incorporate, add cooked shrimp. Taste and adjust seasonings. Remove pasta to platter, garnish with basil and Parmesan cheese.
Country Captain - This dish got it's name from ships captains in port cities such as; Charleston and Savannah who traded spices during their travels abroad. It's a Southern, Low Country dish. I remember my mom making this dish growing up in WA.
1 (4 lb.) chicken cut into pieces
6 slices bacon, chopped
2 green bell peppers, chopped
1 large onion chopped
3 ribs celery, chopped
4 garlic cloves, minced
3 Tbl. curry powder
1 (28 oz) can whole tomatoes, chopped do not drain
1/2 cup chicken stock (good quality)
2 bay leaves
2 Tbl. butter
1/4 cup canola oil
1 tsp. thyme
salt and freshly ground black pepper, to taste
1/3 cup dried currants, plus extra for garnish
1/2 cup blanched almonds, lightly toasted and chopped
1/4 cup Italian parsley, chopped
Cooked white rice
Season chicken with thyme, salt and pepper. In large Dutch oven heat oil over high heat and add chicken, skin side down and cook, until golden brown. Transfer chicken to plate and keep warm. Discard oil and return Dutch oven to medium heat. Add bacon and cook stirring until crisp. Remove to paper towels and set aside. Add garlic, celery, peppers and onions and cook until soft. Add tomatoes and their juice and cook about 10 minutes. Stir in curry powder, butter, currants, bay leaves, chicken stock and season with salt and pepper. Reduce to medium low and cover and simmer for about 30 minutes. Heat oven to 325 degrees. Add chicken back into pan including juices from plate, spoon some of the sauce over the chicken. Cover and cook in oven about 1 hour 15 minutes. Remove to platter and sprinkle with cooked bacon, chopped parsley, almonds and currants. Serve with hot cooked rice.
Southern Barbecued Pork Burgers with Crunchy Slaw - my new favorite burger
2 lbs. ground pork
1 small onion, finely chopped
1/4 tsp. cayenne
1/3 cup Barbecue sauce - make your own or purchase your favorite from grocery
salt and freshly ground black pepper
Hamburger buns
butter
In a bowl, add ground pork, onions, season with salt, pepper, cayenne and barbecue sauce. Mix gently and form into 3/4 inch patties. Heat grill and grill pork burgers until cooked through, baste with more barbecue sauce if desired. Butter the buns and lay on grill for a couple of minutes. To serve; place burgers on buns and add cabbage mixture on each one. Yummm
Slaw
3 cups green cabbage, shredded
1 cup red cabbage, shredded
1 large carrot, shredded
1/2 cup red radishes, thinly sliced julienne
1/2 green bell pepper, sliced thinly
1/4 cup Italian parsley, chopped
1/4 - 1/2 cup mayonnaise (start with 1/4 depending on how wet you like your slaw)
3 Tbl. buttermilk
2 Tbl. chives, minced
1/4 tsp. sugar
1 tsp. Dijon
2 tsp. celery seeds
salt and freshly ground black pepper
1 Tbl. cider vinegar
In a large bowl, add shredded cabbages, shredded carrot, green pepper, radishes, parsley and toss. In a bowl add mayonnaise, buttermilk, chives, Dijon, sugar, celery seeds, vinegar, salt and pepper. Whisk well, taste and adjust seasonings and stir into slaw mix. Cover and place in frig.
Chicken Livers with Leeks and Orange Sauce - this one is for my friend Lisa K. in Del Mar, CA who also loves chicken livers
1 lb. of chicken livers
6 slices of thick cut bacon, chopped
1 leek, white part only, sliced thinly
1/4 cup all purpose flour, seasoned with salt and pepper
1/4 cup fresh squeezed orange juice
1 Tbl. brandy
zest of 1 small orange
In large saute pan, fry the bacon until crisp. Remove to paper towels to drain. Pour off all bacon fat except 1 Tbl. In another smaller saute pan, add butter and cook sliced leeks slowly under tender. Heat the bacon fat in the other saute pan and dredge livers in seasoned flour, shaking off excess. Cook livers until done and browned on each side. Remove to platter, cover and keep warm. Add the orange juice and zest to the pan with the leeks over high heat and bring to boil for 3 minutes. Remove pan from heat and add brandy, flame if desired. Pour this mixture over the liver on platter and sprinkle bacon pieces on top. Serve with mashed potatoes, a crisp green salad and sauteed green beans. Heavenly!
Tempura Prawns with Dipping Sauce - this recipe comes from a fishing friend in WA
24 large prawns, peeled, cleaned and deveined - leave tails on
2 eggs
2 cups ice water
2 cups all purpose flour
3 tsp. baking powder
salt and freshly ground black pepper
2 tsp. soy sauce
2 tsp. sake
vegetable oil for frying
Dipping Sauce
1/2 cup fish sauce
1 cup rice wine vinegar
1/2 cup sugar
1 cup water
1/4 cup shredded carrots
1/4 cup chopped peanuts
For Tempura batter; beat together eggs and ice water. Combine flour, baking powder and salt and add to egg and water mixture. Stir just until blended. After you have cleaned prawns, be pat dry with paper towels. Also, so they don't curl during frying, take a paring knife and add a couple of slits to underside of prawns. Sprinkle prawns with soy sauce, sake and toss. Heat cooking oil to 350 degrees. Working in small batches; drop prawns in batter and lift out letting excess batter drain back into bowl. Add a few prawns to batter and dry for about 3 minutes or until nicely golden browned. Drain on paper towels. For sauce; in a small attractive bowl, mix fish sauce, vinegar, sugar, water, carrots and peanuts. Place prawns on platter with sauce in the middle and serve.
Heavenly Crab Hash
3 lbs. potatoes, peeled and cut into 1-inch pieces
12 slices thick cut bacon
1 onion, chopped
salt and freshly ground black pepper
Tabasco, to taste
6 oz. cream cheese
1/2 cup milk
3 tsp. Worcestershire sauce
2 lbs. lump crabmeat
6 scallions, chopped including green part
In a pot of boiling salted water, add potatoes and cook until tender, about 15 minutes. Drain well. In large saute pan cook bacon until crisp, remove to paper towels to drain. Reserve 1 Tbl. fat in pan. Add onion and cook until lightly browned. Remove with slotted spoon and set aside. Clean out pan. Add some more of the bacon fat, or healthier version a little olive oil, heat up and add potatoes, season with salt and pepper. When browned on one side, stir continue cooking until nicely browned on all sides. Add the onion and bacon to pan. In a small saucepan, heat the milk, Worcestershire sauce, cream cheese & Tabasco, stirring until hot and smooth. Add the crab and gently stir until warmed through. Stir in scallions then pour over potatoes and mix gently. Serve.
Sweet Potato and Chicken Chowder
3 Tbl. butter
2 Tbl. olive oil
2 lbs. boneless skinless chicken breasts, cut into 1-inch pieces
1 onion, finely chopped
2 garlic cloves, minced
5 leeks, thinly sliced
4 large sweet potatoes, peeled and cut into 1-inch dice
5 cups chicken stock (good quality)
1 Tbl. fresh sage, sliced
2 Tbl. Italian parsley, chopped
1 large bay leaf
salt and freshly ground black pepper
1 cup milk
1 cup heavy whipping cream
Melt butter, add olive oil in large Dutch oven, add chicken, season with salt and pepper and cook until nicely browned. Remove to plate and keep warm. Add onion, garlic and leeks and cook until softened. Add sweet potatoes and cook about 5 minutes. Return chicken to pan and add stock, sage, parsley, bay and bring to a boil. Cover and simmer over low heat until chicken and potatoes are fully cooked. Remove with spoon about 2 cups sweet potatoes to blender and puree until smooth, return to saucepan and stir in. Stir in milk and cream. Taste and adjust seasonings more salt and pepper. Simmer for about 20 minutes.
Lane Cake - this cake was created by Mrs. Emma Rylander Lane of Alabama. A delicious cake of raisins, pecans and coconut. Mrs. Lane first entered her cake at a county fair in Columbus, Georgia and won first prize. Mrs. Lane initially called her cake the Prize cake. She published the recipe in her cookbook "Some Good Things to Eat" in 1898. All I can say is this cake is a culinary delight.
Cake
3 1/2 cups cake flour
2 tsp. cream of tarter
2 tsp. baking soda
1/4 tsp. salt
1 cup milk, room temp.
1 tsp. pure vanilla extract
2 sticks unsalted butter, softened
2 cups sugar
8 large egg whites, room temp.
Filling
12 large egg yolks
1 1/2 cups sugar
1 1/2 sticks unsalted butter, melted and cooled
1 1/2 cups pecans, finely chopped
1 1/2 cups raisins, finely chopped
1 1/2 cups freshly grated coconut
1/2 cup bourbon
1 1/2 tsp. pure vanilla extract
1/4 tsp. salt
Preheat oven to 325 degrees. Butter three 9-inch round cake pans and line the bottoms with parchment paper. Butter the paper and dust with flour, tapping out excess.
Sift the flour, cream of tarter, baking soda and salt into a medium bowl. In a small container combine milk and vanilla. In a large bowl, beat the butter on medium speed until creamy. Slowly add the sugar and beat until light and fluffy, scraping down the sides of the bowl. On low speed, alternately add the dry ingredients and the milk in 3 batches. Beat the batter until smooth, scraping down the sides of the bowl as necessary.
In another bowl, using clean beaters, beat the egg whites until they form soft peaks. Stir one third of the eggs whites into the cake batter to lighten it. Using a rubber spatula, fold in the remaining egg whites until no white streaks remain.
Pour the batter into the cake pans and smooth tops. Tap the pans lightly on work surface to release any air bubbles. Bake for about 30 minutes shifting pans halfway though until tops spring back when lightly touched. Let cakes cool in pans for about 5 minutes, then invert the cakes onto wire rack to cool completely. Peel off the paper.
In large saucepan, combine egg yolks and sugar and stir until smooth. Add melted butter and cook over medium heat stirring until thick enough to coat back of spoon, about 6 minutes, do not let mixture boil. Stir in pecans, raisins and coconut and cook for 1 minute. Add bourbon, vanilla and salt and let cool to lukewarm.
Place a cake layer on serving plate, right side up and spread with 1 1/4 cup of filling. Repeat with second layer and another 1 1/4 cups filling. Top with last layer and frost cake with remaining filling. Let cake cool before serving. This cake is best when it's allowed to sit and served the next day. Refrigerate this delicious cake in tightly covered container for up to 1 week.
Bon Appetit
"For we must all appear before the judgement seat of Christ,
so that each one may receive what is due for what
he has done in the body, whether good or evil."
2 Corinthians 5:10
No comments:
Post a Comment