The Joys of Baking Homemade Bread

It's a beautiful day here in Georgetown. The sky is blue and a light breeze is rustling through the trees. I have an urge to bake some homemade bread, but I don't want to get too involved with the process, so I've opted for Rhubarb Tea bread. The aroma of the bread is making the house smell fantastic. I took it out of the oven about 1/2 hour ago and it smells so good I can't wait for a bite. The first bite of something you anticipate is heavenly and this bread is so moist and delicious. I made a nice cup of hot tea and took the dogs out to the patio to enjoy a lovely afternoon break. The dogs wanted a little bite and after looking at me those sweet faces I indulged them. I'm here to tell you, they enjoyed the rhubarb tea bread as much as I did.


Bread is a staple food prepared by cooking a dough of flour and water and possibly more ingredients. Doughs are usually baked, but in some cuisines breads are steamed, fried or baked on a skillet. It may be leavened or unleavened. Salt, fat and leavening agents such as yeast and baking soda are common ingredients, though bread may contain other ingredients, such as milk, eggs, sugar, spice, fruit (such as raisins), vegetables (such as onion), nuts (such as walnuts) or seeds (such as poppy seeds). Bread is one of the oldest prepared foods, dating back thousands of years.


Fresh bread is prized for its taste, aroma, quality and texture. Retaining its freshness is important to keep it appetizing, as no one likes stale bread. Although you can use stale bread for certain baked goods such as bread pudding or bread crumbs.


The soft, inner part of the bread is known to bakers and other culinary professionals as the crumb, which is not to be confused with small bits of bread that often fall off, called crumbs. The outer hard portion of bread is called the crust.


There were multiple sources of leavening available for early bread. Airborne yeasts could be harnessed by leaving uncooked dough exposed to air for some time before cooking. Parts of the ancient world that drank wine instead of beer used a paste composed of grape juice and flour that was allowed to begin fermenting, or wheat bran steeped in wine, as a source for yeast. This process is still commonly used today by some professional "artisan" bakers. The most common source of leavening however, was to retain a piece of dough from the previous day to use as a form of sourdough starter. Once again, many artisan bakers such as Nancy Silverton of La Brea Bakery use this process and many farm women used this process.


A major advance happened in 1961 with the development of the mechanical working of dough to dramatically reduce the fermentation period and the time taken to produce a loaf of bread. The process, whose high-energy mixing allows for the use of inferior grain, is now widely used around the world in large factories. Does anyone really like eating this type of bread? I call this air bread and it has no nutritional value whatsoever.


There is not much to dislike about bread, except the factory produced bread all us "baby boomers" grew up on. Growing up, my family was blessed, as my mom made homemade bread frequently and one of my favorites of hers was 7-grain whole wheat bread. Of course she purchased store bought bread, but tried to find the good stuff; whole grain, rye, pumpernickel, etc. My brother-in-law's (my sister Sandy's husbands) mom, Sylvia made some great bread too and loved using anise in some of her bread which was wonderful. If it wasn't for bread, I would probably still be my thin, anorexic self that I was in my 20's and early 30's. But unfortunately, I love it too much and my husband, Jerry makes great artisan breads in his spare time, so I suffer and go to the gym, although it doesn't seem to be helping too much!


Note: If any bread recipe calls for scalded milk, you still must do this step. Bring the milk to near boil (185 degrees) in a thick bottomed pan, stirring constantly. The whey proteins in milk need to be inactivated. They can weaken gluten in bread dough and produce a dense loaf if you don't scald your milk.

Swallow your pride, it contains no calories...

I hope you enjoy the recipes listed below. Try a few and make your family some delicious homemade bread. The recipes I've given are not hard, and no starters are required.

When we lived on the "farm" my husband Jerry started making bread as a hobby, and it was awful. He was using rice flour, spelt, etc., and all these healthy alternatives which in my opinion did not make a good bread. Finally, after months of experimentation he finally decided to listen and make bread using regular types of flour and ingredients. He would still experiment, but the results were fantastic. Our daughter, Britt and I were rejoicing and praising his efforts. One year for Christmas, he made all our family and friends the most fantastic Christmas Stollen Bread and Jerry has been baking amazing bread ever since.

Jerry's Thanksgiving Bread - this is my husband Jerry's recipe. We call it Thanksgiving bread because it smells just like Thanksgiving stuffing. Makes great turkey sandwiches the next day with cranberry orange mayonnaise.

5 cups unbleached white flour
1 cup wheat germ
1/2 cup rolled oats
1/4 cup instant non-fat dry milk
1/4 cup wheat bran
5 tsp. active dry yeast (or 2 packages)
4 Tbl. sugar
1 tsp. sea salt
1 1/2 Tbl. dried parsley flakes
1 1/2 tsp. each of: oregano, thyme, marjoram, and freshly ground black pepper
1/2 tsp. sage
1/4 tsp. celery seed
2 1/4 cups hot water
1/4 cup canola oil
1 large egg
2 Tbl. onion, finely minced (or you can use dehydrated onion flakes)
1 cup whole wheat flour


Preheat oven to 400 degrees. In a mixing bowl with bread hook, combine 2 cups white flour, wheat germ, oats, bran, dry milk, yeast, sugar, sea salt and seasonings; mix thoroughly. Add hot water and oil; beat at medium speed for 2 minutes. Add 1 cup white flour and egg; beat on high for 1 minute. Stir in onion. Combine 2 cups white flour and 1 cup whole wheat flour; stir into dough. Place on floured surface and knead until smooth. Let stand 20 minutes. Punch down. Divide in half and shape into 2 loaves. Place in 2 greased 9x5 pans. Cover and let rise in warm place 1 to 2 hours until doubled in bulk. Bake approximately 20 minutes and cool on cooling racks.

Mom's Yeast Rolls (my mom Dorothy)


3 cups all-purpose flour
1 tsp. salt
1 cup whole milk
5 Tbl. unsalted butter, diced
4 Tbl. sugar
1 (1/4 oz) package active dry yeast
2 large eggs, beaten
2 tsp. olive oil


In the bowl of a standing mixer, sift flour and salt; set aside. In a 2-quart saucepan, heat milk to 180 degrees. Add 4 Tbl. of the butter and 1 Tbl. of the sugar; stir. Let milk mixture cool to 115 degrees. Stir in yeast and let sit until foamy, about 10 minutes. Add remaining sugar; stir to dissolve. Add yeast mixture to flour mixture; stir to combine. Stir in eggs and knead with the mixer using the dough hook, on medium-speed until dough forms into a ball and pulls away from the sides of the bowl, 6-8 minutes. Grease a large bowl with the oil; nestle dough inside. Cover bowl with a towel; let rise in a warm spot until dough has doubled in size about 2 hours.


Grease a nonstick muffin pan with remaining butter. Divide dough into 12 equal-size pieces. Gently roll each piece of dough to form a smooth ball. Repeat with remaining pieces. Divide dough balls between muffin cups. Cover with a towel and let rise in a warm spot for 30 minutes. Uncover and let rise until 2-inches above the pan, about 1 1/2 hours. Heat oven to 400 degrees. Bake the rolls until puffed and light brown, 8-10 minutes. Let cool slightly in the muffin pan before removing.


Easy Oatmeal Bread

1 1/4 tsp. salt
1 package (1 Tbl.) yeast
1/4 cup lukewarm water
2 cups regular rolled oats (not quick cooking)
5 to 6 cups all-purpose flour
1/4 cup brown sugar, packed
2 Tbl. vegetable shortening
2 cups whole milk
butter, melted for brushing on tops
oats (optional to sprinkle on top before baking)


Scald the milk and stir in the shortening, brown sugar and salt. Stir until dissolved and cool to lukewarm. In a large mixing bowl, soften the yeast in the water. Stir in the lukewarm milk mixture, add the oats and enough flour to make a soft dough. Turn the dough out on a lightly floured board. Knead until smooth and elastic, or about 10 minutes; the dough will spring back when pressed with a finger. Place the dough in a lightly greased bowl, grease the surface, cover and let rise in a warm place until doubled, about 2 hours; the dough will retain a finger imprint when pressed. Turn the dough out on a lightly floured surface and divide into thirds and shape into loaves. Place the loaves, sealed edges down, in greased 9x5 inch loaf pans. Brush the tops with melted butter (add sprinkling of oats if desired) cover and let rise until almost doubled in bulk, about 1 hour. Bake in a preheated 400 degree oven about 45 minutes. Remove from pans and cool the baked loaves on racks before slicing.


Rhubarb Bread (tea bread)


1 1/2 cups brown sugar
2/3 cup oil
1 large egg
1 cup buttermilk
1 tsp. baking soda
1 tsp. pure vanilla extract
2 1/2 cups all-purpose flour
1 1/2 cups rhubarb, finely diced
1/2 cup chopped pecans or walnuts

Stir together wet ingredients and incorporate dry ingredients. Do not overmix or bread/muffins will be tough. Pour into 2 greased and floured loaf pans. Bake at 325 degrees for 40 to 60 minutes or until a pick inserted in center comes out clean. Remove from oven and place on cooling racks. Remove from pans after about 10 minutes. Makes 2 loaves. You can drizzle a powdered sugar glaze on top if desired (add lemon juice and zest to glaze)


Rhubarb Muffins - to make the above into muffins follow the directions below and add topping.


In a large bowl, mix wet ingredients and fold in dry ingredients. Fill 2/3 full, paper-lined muffins tins. Sprinkle with topping. Bake at 350 degrees until pick comes out clean.


Topping
1/2 cup pecans, chopped
1/3 cup sugar
1 1/2 tsp. all-purpose flour
1 Tbl. butter, melted


Mix together; sprinkle over unbaked muffins. Bake as directed


Cranberry Tea Bread with Glaze

1 1/2 cups butter, softened, plus more for buttering pan
1 1/2 cups sugar
4 large eggs
1 cup fresh orange juice
1 cup sour cream (not light)
2 Tbl. freshly grated orange zest
2 tsp. pure vanilla extract
4 cups all purpose flour
1 Tbl. baking powder
1/2 tsp. salt
1 1/2 cups dried cranberries
2 cups powdered sugar
7 to 8 Tbl. orange liqueur


Preheat oven to 330 degrees. Butter two loaf pans. With an electric mixer on medium, cream butter and sugar together in a large bowl until pale and fluffy. Add eggs one at a time, mixing well after each addition. Add orange juice, sour cream, zest, and vanilla; mix until blended. In a separate bowl, whisk together flour, baking powder and salt. Add flour mixture and cranberries to wet ingredients and mix just until dry ingredients are absorbed; do not overmix. Pour batter into prepared loaf pans. Bake until a toothpick inserted in centers of bread comes out clean, or 1 hour to 1 hour 15 minutes. Cool on racks, remove from pans and glaze.


Glaze: in a small bowl, whisk together powdered sugar and 7 Tbl. orange liqueur. You don't want it too thick or too thin.


Let loaves cool in pans for 10 minutes, then remove and transfer to a cooling rack set over a large baking sheet. With a thin skewer or long toothpick, poke deep holes in tops of loaves. Drizzle with orange liqueur glaze so that it coats the top, runs down the sides and seeps through the holes. Let loaves cool completely, then slice.


Julia's Corn Bread (one of many, we love corn bread)


1/2 lb. butter, softened
4 large eggs
1 cup sugar
1 can creamed corn
1 cup each; shredded jack and sharp cheddar cheese
4 scallions, thinly sliced including green part
1 cup all purpose flour
1 cup yellow cornmeal
4 tsp. baking powder
1/2 tsp. salt
1 small jalapeno, seeded and diced small
Tabasco, to taste (I like a lot)


Preheat oven to 350 degrees. Cream butter and sugar. Add eggs one at a time, then corn, scallions, jalapeno, Tabasco and cheeses. Add flour and cornmeal, baking powder and salt. Mix well. Grease and flour a 8x12 pan. Bake for approximately 1 hour or until pick inserted in center comes out clean. Remove from oven and place on cooling rack.


Irish Raisin Soda Bread


2 cups white whole wheat flour
2 cups all purpose flour
1 cup quick oats
1 1/2 Tbl. baking soda
1 1/2 Tbl. salt
3/4 cup sugar
2 cups buttermilk
3 Tbl. molasses
2 cups golden raisins

Preheat oven to 425 degrees. On your baking sheet place a silpat mat or parchment paper. In a large bowl, combine the flours, oats, baking soda, salt and sugar then use your hand to mix. Form a well in center of dry ingredients. In the well, pour the buttermilk and molasses. Mix until combined. Add the raisins then use your hands to knead the dough several times to work in the raisins. On a lightly floured surface, divide the dough in two. Shape each into a round. Transfer to baking sheet and cut a large X in the top of each loaf. Place in oven and bake for 15 minutes then reduce heat to 325 and bake for another 40 to 45 minutes. You want the loaves to be lightly browned. Remove to cooling rack before cutting and slathering with soft butter.


Braided Sweet Potato Bread with Glaze

2 packages dry yeast
1/4 cup warm water (110-115 degrees)
1 cup whole milk
1/4 cup sugar
1 1/2 tsp. salt
1 tsp. cinnamon
1 tsp. pumpkin pie spice
4 1/2 cups all purpose flour
1/2 cup butter
1 1/2 cups sweet potatoes - cooked, cooled and mashed
1 cup rolled oats
1 large egg, beaten with 2 Tbl. milk


Preheat oven to 400 degrees. Dissolve yeast in warm water. Heat the milk with sugar and salt and stir until dissolved. Remove from heat and let cool to room temperature. Cream the butter and the sweet potatoes well. Add the dissolved yeast, milk mixture and then all dry ingredients. Beat well, then turn out on lightly floured surface. Knead well about 10 minutes.

Place dough in lightly sprayed bowl, cover and let rise in warm place until doubled about 1 hour. Punch down and divide into 2 equal portions. Divide each portion into 3 parts. Roll each part to form a rope. Place side by side on ungreased baking sheet. Braid the bread and tuck under ends. Cover loosely and let rise until doubled, about 1 hour. Repeat with 2nd piece of bread dough. Bake in oven for about 20 minutes, then brush with glaze and continue baking another 15 minutes. Remove to cooling racks.


Cheddar Dill Bread


3/4 cup whole milk
1 1/2 Tbl. dill seeds, chopped
1 Tbl. honey
1/4 cup canola oil
3 large eggs, beaten
2 1/2 cups whole wheat flour
1 package dry yeast
1 1/2 tsp. salt
3 1/2 cups sharp Cheddar cheese, grated
4 Tbl. fresh dill, chopped


In a saucepan simmer milk, dill seeds and honey, cool to 120 degrees. Whisk in oil and eggs. Combine 1 1/2 cups flour, yeast, salt and 2 cups cheese in large bowl of electric mixer. Add warm liquid mixture and fresh dill and beat 3 minutes. Add remaining 1 1/4 cups flour; beat 2 minutes. Scrape down sides of bowl. Cover with plastic wrap. Let dough rise in warm area until doubled about 1 1/2 hours.


Preheat oven to 350 degrees. Butter a 9x5x3 loaf pan. Do not stir batter down. Spoon half of batter into pan and sprinkle remaining 1 1/2 cups cheese over. Cover with remaining batter. Place towel over bread and let rise in warm area until batter reaches top of pan about 30 minutes. Bake until golden brown and sounds hollow when tapped approximately 45 minutes. Remove to cooling rack and turn out. Cut when cooled if you can wait that long. Delicious!

Grandmother's Rye Bread


1 envelope dry yeast (1/4 oz)
1 Tbl. sugar
3 Tbl. butter, melted
2 eggs (1 beaten, which will be used for brushing on top of dough)
1 cup warm milk (110 degrees)
1 1/2 tsp. salt
1 cup rye flour
2 1/2 cups all purpose flour
1 1/2 Tbl. caraway seeds
1 tsp. vegetable oil

Combine yeast, sugar, butter, 1 egg and milk in bowl of mixer with dough hook. Beat on low for 1 minute, add the salt, rye flour, all purpose flour and caraway seeds and beat until incorporated for about 1 minute. Then beat at medium speed until mixture forms a ball, leaving the sides of bowl. Remove dough. Form the dough into a smooth ball. Lightly oil a bowl and place dough inside and turn around so oil touches all the dough. Cover and set aside in a warm draft free place until it doubles about 1 hour.


Preheat oven to 350 and lightly grease a 9x5 1/2 inch baking pan. Remove the dough from bowl and place on lightly floured surface. Gently knead several times. Form into shape and place seam side down in baking pan and cover again set in warm draft free place to double in size about 1 hour. When doubled, brush top with the beaten egg. Bake until golden about 45 minutes and remove to cool on rack before slicing into this delicious goodness.


French Bread - so easy, yet so good. When I was in high school I was crazy about making French bread, which I braided, as I thought it looked good that way.


2 packages dry yeast
2 1/2 cups warm water (110 - 115 degrees)
1 tsp. sugar
6 cups all purpose flour
1 1/2 tsp. salt
cornmeal for dusting


Place water in large bowl and sprinkle with yeast and sugar. Let stand for about 5 minutes until yeast dissolves and starts to foam. Stir in 2 cups of flour and salt, cover and let rise for 1/2 hour. Next, gradually stir in enough of the remaining flour to make a soft dough. Turn the dough out onto lightly floured surface and knead for 10 times. In a large mixing bowl, grease bowl with oil and place dough inside. Turn around so all of dough is greased.


Cover with a towel and let rise in a draft free area for about 2 1/2 hours until doubled. When doubled, punch down the dough and divide in half and place one half on lightly floured surface. Using a rolling pin, roll dough into 12x6 rectangle. Roll up long side, seal seams and edges by pinching. Repeat with remaining dough. Grease a baking sheet and lightly sprinkle with cornmeal. Place loaves on baking sheet, cover and let rise in draft free area until doubled about 1 hour.


Preheat oven to 425 degrees. Spray loaves with a mist of water, then using a sharp blade, make a few slashes across top of each loaf. Bake for about 25 to 30 minutes or until golden. Remove to cooling rack.


Christmas Stollen Bread - Traditional German bread with dried and candied fruits, nuts and spices


1 package active dry yeast
1/4 cup warm water (110-115 degrees)
1/3 cup butter, melted
3/4 cup milk
1 tsp. pure vanilla extract
1/3 cup sugar
1/4 cup good quality brandy
1 tsp. salt
1 lemon, zested
2 eggs, beaten
4 cups all purpose flour
1/2 cup blanched almonds, chopped
1/2 cup mixed candied fruits, chopped
1/2 cup raisins
1/2 cup dates, chopped
Powdered sugar (for glaze)
whipping cream or milk (for glaze)
whole candied cherries use green and red (garnish)
slivered almonds, garnish


In a small bowl, add raisins, dates and brandy, let soak for 1 hour. In large mixing bowl, dissolve yeast in 1/4 cup water. Melt the butter in small saucepan and add the milk and heat to warm about 110 degrees. Combine milk mixture with yeast mixture, 1/3 cup sugar, salt, lemon zest,vanilla, eggs and 2 cups of the flour. Beat on low until blended and smooth. Cover and let rise for about 45 minutes in a draft free area. Drain the raisins and dates, discard brandy. Stir in the chopped almonds, candied fruits, raisins and dates. Beat in remaining flour 1/2 cup at a time.

Turn dough out onto lightly floured surface; knead until smooth and elastic about 10 to 12 minutes. Divide in half and shape each half into a 12x8 oval loaf. Brush each loaf with melted butter and fold lengthwise and press edges together. Place on greased baking sheet and let rise for about 40 minutes, until almost doubled. Bake in preheated 350 degree oven for about 30 minutes. Remove to cooling rack, when cool drizzle with glaze.  Glaze; Mix 1 1/2 cups powdered sugar, with 1 Tbl. milk or cream and 1 Tbl. fresh lemon juice. Mix well and drizzle over bread. Garnish with candied cherries and almonds.




Bon Appetit

"You are just a vapor that appears for a little while and then vanished away"

James 4:14

Texas and Seafood - Gulf Coast Cuisine

When people think of Texas they associate beef, not seafood. The Gulf Coast of Texas stretches approximately 350 miles with beautiful beaches from South Padre Island to Beaumont and the Louisiana border. The region is known for its natural beauty and coastlines that border the Gulf of Mexico.

A brief history about the great state of Texas. Europeans who first settled in the Gulf Coast were primarily French and Spanish. The Louisiana Purchase and the Texas Revolution made the Gulf Coast part of the United States. The term "six flags over Texas" came from the several nations that had ruled over the territory. Spain was the first European country to claim the area of Texas. France held a short-lived colony in Texas. Mexico controlled the territory until 1836 when Texas won its independence, becoming an independent Republic. After the war and its restoration to the Union, Texans fought and won the Texas Revolution in 1835-36. In 1845, Texas joined the United States, becoming the 28th state. The state's annexation set off a chain of events that caused the Mexican-American War in 1846. Texas declared its secession from the United States in early 1861, joining the Confederate States of America during the American Civil War. Texas now became an independent nation, the Republic of Texas. Moving ahead, oil was discovered in 1901 producing the "Oil Boom" and permanently enriched the economy of Texas.

Fishing abounds in Texas on the coastline offering fishermen year-round opportunities. Flounder, Speckled Trout, Red fish, Shark, Grouper, Snapper and Tuna just to name a few. The Texas Gulf also has abundant shrimp and oysters to be had.

Stephen F. Austin (Nov. 3, 1793 - Dec. 27, 1836), known as the "Father of Texas," led the second and ultimately successful colonization of the region by bringing 300 families to his settlement (The Austin Colony) known in Texas history as The Old Three Hundred. He apparently once said "Give Me Texas Oysters or Give Me Death." I'm not a big oyster fan, but they must be very good in Texas if someone is willing to die for them! Texas produces well over 3.4 million pounds of oyster meat.

Did you know that women who eat a 3.5 oz. serving of fish 2-4 times a week lower their chance of stroke by 27%.  Fish is high in Omega 3 fatty acids and is called "good brain food" another great reason to eat fish. I hope you enjoy the recipes listed below.

Deviled Crab

8 Tbl. mayonnaise
8 Tbl. Dijon
2 Tbl. Worcestershire
salt and freshly ground black pepper
4 Tbl. red bell pepper, finely chopped
4 Tbl. scallions, finely chopped
4 Tbl. celery, finely chopped
2 lb. lump crabmeat
4 Tbl. butter
1/3 cup fine fresh bread crumbs

Mix mayonnaise, mustard, Worcestershire and Tabasco with chopped vegetables. Gently fold in crabmeat and place in eight buttered ramekins. Melt butter and stir in bread crumbs. Top each ramekin with crumbs. Place in 350 degree oven for about 15 minutes, then turn on broiler and broil until top is browned.

Heavenly Lobster or Crab Salad

4 tsp. Dijon
2 Tbl. white wine vinegar
4 Tbl. olive oil
4 Tbl. heavy whipping cream
Tabasco, few dashes
4 yolks, from hard boiled eggs
3 anchovies
salt and freshly ground black pepper
1 English cucumber, thinly sliced
2 stalks celery, sliced thinly
3 scallions, sliced thinly including green part
3 cups cooked lobster or crabmeat
Fresh chives, (garnish)

Mash egg yolks and anchovies, whisk together with mustard, vinegar, cream, olive oil, season with salt, pepper, Tabasco. Add vegetables and mix well, gently stir in lobster or crab or a combo of both. Serve on Boston leaf lettuce lined plates. Garnish with snipped fresh chives.

Scallops with Zesty Lime Sauce

2 lbs. sea scallops
6 Tbl. olive oil, divided
2 Tbl. all purpose flour
salt and freshly ground black pepper
3/4 cup white wine
3 garlic cloves, minced
1/2 cup heavy whipping cream
1/4 cup fresh lime juice
zest of lime
1/3 cup basil, chiffonade cut
Tabasco

Toss scallops in flour seasoned with salt and pepper, shake off excess. In a saute pan melt 4 Tbl. butter and saute scallops and garlic. Remove from pan. Add remaining butter to pan and whisk in flour to make a roux, cook for about 1 minute. Add wine stirring to make a sauce. Add cream and stir until smooth. Stir in lime juice, zest, basil, Tabasco and season with more salt and pepper. Drain liquid from scallops and add to sauce, heat through.

Ahi Tuna Au Poivre - love, love, love this dish

4 (8 oz) tuna steaks
4 Tbl. Dijon
Salt
6 Tbl. cracked black pepper peppercorns
olive oil
1/2 cup scallions, sliced thin including green part
1/4 cup red bell pepper, chopped fine
2 oz. brandy
2/3 cup heavy whipping cream

Rub steaks with mustard and place black peppercorns on each steak. Heat oil in skillet and sear steaks, on each side add scallions and red pepper. Cook about 2 minutes and remove pan from flame and add brandy, put back on flame and allow to cook for about 1 minute. Add cream and turn up heat, cook for about another 2 minutes. Remove fish to platter and pour over sauce. Serve with a nice salad and rice pilaf.

I have always loved chowders or seafood soups with cream and loaded with seafood. Here is a lovely seafood stew I hope you enjoy. I created this when I was Executive chef at House of Representatives in Olympia, WA and it was always a big hit.

Julia's Seafood Stew

1/2 lb. raw shrimp, cleaned and shelled
1/2 lb sea scallops
1/2 lb. crabmeat
2 cups whole milk
2 cups heavy whipping cream
1 cup seafood stock
1 onion, finely chopped
3 garlic cloves, minced
3 Tbl. butter
olive oil
3 heaping Tbl. of all purpose flour
6 Yukon gold potatoes, peeled and cut into 1-inch cubes
2 tsp. good curry powder
3 Tbl. good sherry
Italian parsley, chopped

Cook potatoes until fork tender, drain and set aside. In a large deep pan, heat butter, add onions, garlic and curry and cook until softened, do not brown. Sprinkle in some flour and whisk about 1 minute, continue whisking adding stock, cream and milk. Reduce this mixture, then stir in sherry and gently stir in shrimp and scallops cooking until shrimp turns pink. Gently fold in crab. To serve; place in large tureen or soup bowls and sprinkle with chopped parsley. Serve with a crisp Caesar salad and bread.

Cornbread Dressing with Texas Shrimp and Andouille - this recipe comes from my friend Bettie L. who is a wonderful cook.  Thank you Bettie for sharing this recipe.

1 (12-inch) pan of baked cornbread
1 stick unsalted butter
2 medium onions, diced
1 large red bell pepper, diced small
1/2 cup celery, diced small
2 Tbl. garlic, chopped
1 lb. Andouille sausage, diced
1 lb. medium shrimp, peeled, cleaned and deveined
1/4 cup fresh basil, thinly sliced
1 Tbl. fresh thyme
2 Tbl. Cajun seasoning, such as Tony's
Tabasco, to your taste
1 cup chicken broth
13 oz. can evaporated milk
4 eggs, beaten

Make your cornbread, cool and crumble into a large bowl; set aside. Cook sausage in a saute pan and when done, drain on paper towels. Melt butter in large saute pan and cook onions until soft about 5 minutes. Add bell pepper, celery and garlic cook about 5 minutes. Add cooked andouille sausage and saute about 5 minutes. Add shrimp and seasonings cooking for about 1 minute, shrimp will not be completely cooked, but will continue cooking when baked.

Pour vegetable/sausage/shrimp mixture into the bowl of crumbled cornbread. Add chicken broth, evaporated milk and beaten eggs. Mix all ingredients well. Place in 9x13 baking dish and bake at 375 degrees for 30 minutes or until set.

Shrimp Po Boy Sandwich (you can use oysters too)

2 French baguettes, split and cut into 6-inch lengths
4 Tbl. butter, softened
1 cup mayonnaise
2 Tbl. Dijon
Tabasco (to taste, I like a lot)
1 tsp. Worcestershire sauce
Cooking oil
1 cup whole milk
2 eggs, beaten
3/4 cup yellow cornmeal
1/2 cup all purpose flour
salt and freshly ground black pepper
1/2 tsp. cayenne
1 1/4 lbs. large shrimp, cleaned, shelled
2 cups romaine lettuce, shredded
2 large ruby red tomatoes, sliced thin

Heat oven to 350 degrees. Remove soft centers inside the baguette, leaving about 1/2 inch shell. Brush insides with butter and heat in oven until warmed, set aside. In a bowl, mix mayonnaise, mustard, Tabasco and Worcestershire sauce. Spread liberally onto inside of bread.

In a large deep sided pan, heat oil to 360 degrees. In a bowl combine milk and eggs. In another bowl, combine cornmeal, flour, salt, pepper and cayenne. Dip the shrimp into the wet mixture then into the cornmeal mixture and shake off excess. Fry the shrimp in batches until golden brown about 2 to 3 minutes. Drain on paper towels. Repeat with remaining shrimp.  Place lettuce, tomatoes and shrimp into baguettes and enjoy. Add extra Tabasco if desired.

Trout Amandine with Browned Butter - This recipe is a good old standby, which I think has been around since the 50's possibly earlier. I have used this dish many times for catering.

4 (8 oz.) trout fillets
salt and freshly ground black pepper
1/2 cup milk
1/2 cup all purpose flour
1 cup butter
1 cup sliced almonds, toasted
juice of 1 lemon
zest of lemon
Italian parsley, chopped

Sprinkle fillets with salt and pepper, dip in milk and roll in flour. Heat a saute pan with oil and fry trout until golden on both sides. Remove to platter and keep warmed. Clean out saute pan, add butter and melt until lightly browned and frothy. Add sliced almonds, lemon juice and zest. Pour sauce over fillets and sprinkle with parsley.

Stuffed Shells with Spinach, Ricotta and Crab (or you can use manicotti) This dish is one of my daughter Britt's all time favorites.

24 Jumbo Shells
1 lb. Ricotta cheese
1 onion, chopped fine
olive oil
1 small box frozen spinach, thawed, drained and squeezed dry
Fresh Parmesan cheese, grated
Fresh mozzarella cheese, shredded
1 lb. fresh crabmeat
salt and freshly ground black pepper
Marinara sauce; make your own or use good quality sauce from grocery store

In a saute pan, add olive oil onions and garlic and cook until soft. In a large bowl, add ricotta, cooked onion, garlic, spinach, 1/3 cup Parmesan cheese, salt, pepper and gently mix in crab.

Bring a large pot of salted water to a boil and add shells. Cook for about 5 minutes, drain and let cool slightly for handling. In a large casserole dish, add some sauce. Fill shells generously with ricotta mixture and place open side up in casserole dish. Pour sauce over top of shells and top with grated Parmesan cheese and mozzarella. Bake for about 30 minutes until heated through, turn on broiler and let cheese get bubbly. Watch so cheese does not burn. Remove to cooling rack and let rest for about 10 minutes before serving. Serve with crisp salad and hot garlic bread.

Grilled Grouper with Spicy Salsa - Groupers are fish of the family which include seabass. The word "grouper" comes from the word for the fish, most widely believed to be from the Portuguese name, garoupa. Several species of grouper are depleted, but red grouper from the Gulf of Mexico is no longer overfished. One reason for the groupers' dwindling numbers is their unusual mating ritual: mature fish come together to spawn in huge numbers that make them easy targets for fishermen. This removes many reproducing fish and threatens the recovery of depleted populations.

4 (8 oz.) pieces of Grouper
Salsa - my sister Kristin gave me this salsa recipe, and I though it would be good on grilled grouper
1 large Haas avocado, chopped and sprinkled with fresh lemon juice
1 small English cucumber, seeded and chopped fine
4 nice red tomatoes, peeled, seeded and chopped fine
1/2 yellow bell pepper, seeded and chopped fine
1/2 red bell pepper, seeded and chopped fine
1/2 serrano chili, seeded and chopped fine
1 small jalapeno pepper, seeded and chopped fine
1 small sweet onion, chopped fine
salt and freshly ground black pepper
olive oil
3 limes, juiced
zest of 1 lime
Tabasco
5 scallions, sliced thin, including green part (garnish)
Italian parsley, chopped (garnish)

Combine all salsa ingredients and mix well. Rub fish with a little olive oil, season with salt and pepper and grill until done. Place fish on platter, pour over a little salsa on each piece and garnish with chopped scallions and parsley. Serve with warm flour tortillas, rice and black beans.

Crunchy Fried Fish - Some of the best fried fish I ever ate was at a family reunion in Nebraska. My cousin Leisa's boyfriend, Dave cooked fresh walleye he had caught and it was so delicious you could not stop eating it. I think my recipe for this fish is pretty good too.

3 lbs. fish, nice white firm fish
3 cups milk
2 eggs, beaten
2 Tbl. Dijon
Tabasco, lots and lots of Tabasco (or as much as you can take)
3 cups yellow cornmeal
salt and freshly ground black pepper
1 Tbl. garlic powder
1 Tbl. Cajun seasoning
3 Tbl. Italian parsley, chopped
Peanut oil

Cut fish into nice size pieces. Whisk milk, egg, mustard and Tabasco. Mix cornmeal, parsley, and seasonings together. Dip fish pieces in milk mixture, then into cornmeal, coating well. Shake off excess. Heat up oil in a large saute pan (350 degrees). Add fish and do not overcrowd, fry until crispy and golden brown on both sides. Remove and drain on paper towels. Serve with fresh tarter sauce if desired. Serve with crisp coleslaw and corn muffins.

Julia's Tarter Sauce

1 cup mayonnaise
3 Tbl. capers, chopped
1 Tbl. good quality pickle relish (not sweet type)
2 Tbl. Italian parsley, chopped fine (plus extra for garnish)
1/2 lemon, juiced
zest of lemon
Tabasco, to taste
3 Tbl. black olives, chopped fine

In small mixing bowl, combine all ingredients. Chill before serving. Serve in dish sprinkled with parsley.

Next few recipes are for some side dishes.

Julia's Vinaigrette Coleslaw

1/2 cup vegetable oil
1/2 cup cider vinegar
3/4 cups sugar
1 Tbl. celery seeds
1 large cabbage, chopped
1/2 cup cilantro, chopped
1/2 tsp. ground cumin
7 red radishes, sliced thinly (or you can use 1 small Diakon radish)
1 medium green bell pepper, chopped
1 sweet onion, finely chopped
salt and freshly ground black pepper

In a saucepan heat oil, vinegar, sugar, cumin and celery seeds until mixture comes to a boil and sugar dissolves, simmer for a couple of minutes. Combine vegetables, season with salt and pepper and pour dressing over. Place in refrigerator and let stand at least 2 hours before serving. Remove with slotted spoon to lettuce lined platter and drizzle a little of the vinaigrette mixture over top.

Julia's Quick Easy Rice

1 1/2 cups rice
2 cups good quality chicken stock
1/2 cup tomato juice
4 ruby red tomatoes, peeled, seeded and chopped
salt and freshly ground black pepper, to taste
2 garlic cloves, minced
Tabasco sauce
1 onion, chopped
Fresh basil, chopped

In a saucepan, add stock and bring to a boil, add rice and tomato juice, cover reduce to simmer and cook about 20 minutes. In a saute pan, add some butter and oil and cook onions and garlic until soft. When rice is done, stir in tomatoes, cooked onions, garlic and season with salt, pepper and Tabasco. Stir in fresh basil and place on platter to serve.

Baked Herb Tomatoes (easy side dish)

6 ruby red tomatoes
1 1/2 cups fresh white bread crumbs
1/4 cup scallions, minced including green part
1/4 cup fresh basil leaves, minced
2 Tbl. Italian parsley, minced
2 tsp. garlic, minced
2 tsp. Italian seasonings
1/2 tsp. thyme leaves, remove from stem and mince
salt and freshly ground black pepper
1/2 cup Gruyere cheese, grated (can also use Swiss)
olive oil

Preheat oven to 400 degrees. Cut the cores from tomatoes, removing as little as possible. Cut them in half crosswise and with a spoon remove the seeds and juice. Place the tomato halves on baking dish lightly oiled.

In a bowl combine the bread crumbs, scallions, basil, parsley, Italian seasonings, garlic, thyme, salt and pepper. Fill the cavities and cover the tops of the tomatoes with the bread crumb mixture, drizzle with a little olive oil. Bake the tomatoes for 15 minutes or until tender. Sprinkle the cheese on top, drizzle with a little olive oil on each tomato and place under broiler for about 1 minute until cheese is bubbly and lightly browned.

Julia's Pesto Potatoes

3 lbs. red potatoes, quartered with skin on
1/2 cup chopped sun-dried tomatoes in oil
Pesto, make your own or already prepared
salt and freshly ground black pepper
Fresh Parmesan cheese, grated

In a large pot of boiling, salted water, add potatoes and cook potatoes until fork tender. Drain. Put potatoes in a large bowl, add salt and pepper, sun-dried tomatoes and gently mix with pesto (to your taste). Transfer to serving bowl and add a little freshly grated Parmesan cheese.

Desserts: I love my mom's pineapple upside down cake. I don't know of too many people who make them anymore. It was a very popular dessert in the 1950's. I had always thought it was a 50's creation, but apparently it originated in the 1920's. My mom's is rich, moist and delicious and served with freshly whipped cream. I hope you try it and enjoy too.

1/2 cup butter
1 cup brown sugar
1 (20 oz) can sliced pineapple, reserve 5 Tbl. of juice
Maraschino cherries (I know, but you just have to use them)
whole pecans, lightly toasted
1 cup all purpose flour, sifted
1 cup sugar
1 tsp. baking powder
pinch of salt
1 tsp. rum extract
1/2 tsp. pure vanilla extract
3 eggs, separated

Preheat oven to 350 degrees. In saucepan melt butter and place in a 9-inch round baking pan. Sprinkle with brown sugar evenly over the butter. Add 6 pineapple slices and place a cherry inside each one. Fill in the blank areas with whole pecans. In a mixing bowl, combine flour, baking powder and salt and stir. Using a mixer in a glass bowl, beat egg whites at high speed until fluffy. Set aside.

In a separate bowl beat egg yolks with sugar until creamy. Add pineapple juice, rum and vanilla and beat well. Add the flour mixture to the creamed mixture and beat until well combined. Fold in the egg whites. Pour cake mixture evenly over the fruit, and smooth. Bake for 40 minutes or until cake is golden and a toothpick inserted into the center comes out clean. Place on a wire rack to cool for about 10 minutes. To remove, run a dinner knife around the edges of the pan to loosen the cake. Invert onto a serving plate. Serve with freshly whipped cream which you have whipped in a little powdered sugar and vanilla extract. Or serve with French vanilla ice cream. Yummm

Mincemeat Sundaes - I am a huge fan of mincemeat and these are delicious! We were in a restaurant in New Orleans and the waitperson divulged the recipe. Sorry, I don't remember the name of the restaurant.

1 large jar of prepared mincemeat - the restaurant prepared their own special mincemeat
1/4 cup brandy
1/4 cup fresh orange juice
1 cup pecans, lightly toasted and chopped
French vanilla ice cream

In a saucepan, add mincemeat, brandy, orange juice and pecans. Cook until heated through and bubbling. In bowls, add scoops of ice cream and pour over some sauce on each serving. Serve with shortbread cookies. Did I just die and go to heaven? Maybe, I think I hear angels singing.

Julia's Spicy Gingerbread with Lemon Sauce - Oh so good!

2 1/3 cups all purpose flour
1/3 cup sugar
1 cup molasses
3/4 cup hot water
1/2 cup butter, soft
1 large egg
1/2 tsp. salt
1 tsp. baking soda
2 tsp. ground ginger
1 tsp. cinnamon

Preheat oven to 325 degrees. Grease and flour a 9-inch square baking pan. Combine all ingredients in a mixing bowl; beat on low speed until ingredients are combined. Scrape the sides of bowl and increase mixer speed to medium; beat for about minutes longer. Pour the batter into the prepared baking pan. Bake for 45 to 55 minutes or until a toothpick inserted into the center comes out clean.

Lemon Sauce
1/2 cup sugar
2 tsp. cornstarch
1/2 tsp. salt
1 cup cold water
2 egg yolks, lightly beaten
2 Tbl. butter
1 tsp. lemon zest
3 to 4 Tbl. fresh lemon juice

In a saucepan, mix together sugar, cornstarch and salt. Gradually stir in 1 cup of cold water. Cook over low heat, stirring constantly until thick and clear. Stir small amount of hot mixture (called tempering) into egg yolks then return to hot mixture. Cook and stir one minute. Remove from heat and add butter, lemon zest and lemon juice. Taste and if you want it more lemony, add extra juice. Return to heat for 1 minute and stir until butter is melted and ingredients are well combined. Serve this luscious sauce over a piece of warm gingerbread. What a comforting homey dessert.

Bon Appetit

"God's mercies are new every morning"