The Press-Register published several recipes for casseroles recently. This is the first one we've tried.
This cornbread is a meal all by itself. Add a salad for your green veggies, and dinner is done.
Jane's Mexican Cornbread
Jeni Whitehurst, Fairhope
1 pound ground beef
1 medium onion, chopped
8 ounces sharp cheddar cheese, cubed or shredded
2 cups self rising white cornmeal
1 egg
cup oil
1 can whole kernel corn, un drained
1 cup buttermilk
Sliced jalapenos (optional) (We used a can of green chiles, instead, but it really needed two cans.)
Brown ground beef and onion until done. Turn off heat and melt cheese into mixture. Set meat mixture aside. In a large bowl, mix cornmeal, egg, oil and corn (and jalapenos, if using). Add buttermilk. Mixture should be runny. If not, add additional buttermilk.
Pour half of this mixture into a 9x13 casserole dish. Add the meat mixture, using a spoon, and spread it evenly over the cornmeal mixture. Top with the remaining cornmeal mixture. Bake at 370 degrees for approximately 35 minutes or until browned. Cooked casserole freezes well.
Tuesday, October 28, 2008
Sunday, October 19, 2008
Widmer Beer & Cheese Soup.
I was looking online for a version of Swensen's amazing cheese soup, but did not immediately find one. However, I did see this one, and it looks quite good. I don't know Widmer beer, but they have a restaurant attached to the brewery, and this soup is served there.
Widmer Beer & Cheese Soup
Yield: 1 gallon
6 oz whole butter
1 small white onion, finely chopped
3 celery stalks, finely chopped
6 oz all-purpose flour
1 Bottle Widmer Blonde ale
1 quart plus 1 cup chicken or vegetable stock
1 1/2 lb. grated Tillamook extra sharp cheddar cheese (plus another cup for garnishing)
1 quart plus 1 cup half and half
1 tsp freshly ground black pepper
Salt to taste
chopped scallion or chives (for garnish)
Heat butter, onion, and celery in a large saucepot at medium heat until onions turn translucent.
Add flour and stir until completely blended. Set aside.
In a separate pot, bring beer and stock to a boil.
Bring celery, onion and butter back to medium heat. Using a fine wire whisk, slowly whisk in heated stock and beer until any lumps disappear. Turn to a low simmer then stir in cheese and half and half until smooth. Lower heat to simmer for about 20 minutes, stirring occasionally.
Add pepper then salt to taste, if needed. Garnish with more cheddar cheese and chopped scallions or chives.
Note: Here at the Gasthaus we strain the soup for a smoother texture, I recommend doing so.
{EDIT January 6, 2010 - It's cold here today, and I was thinking about the Swensen's soup again. I ran across this recipe that was recently posted on another site purporting to simulate the divine offering at Swensen's. I will have to try this immediately!}
CHEESE SOUP
4 Tbsp butter
3 stalks celery{minced of chopped}
4 green onions minced or chopped
2 cans chicken broth
12 to 16 slices cheese
1 (10 3/4 oz) can condensed cream of chicken soup
2 cans full of half and half/cream
Saute celery in butter then add green onion and saute more. Add broth, cheese and condensed soup and stir often so cheese won't stick. Add half and half last.
Widmer Beer & Cheese Soup
Yield: 1 gallon
6 oz whole butter
1 small white onion, finely chopped
3 celery stalks, finely chopped
6 oz all-purpose flour
1 Bottle Widmer Blonde ale
1 quart plus 1 cup chicken or vegetable stock
1 1/2 lb. grated Tillamook extra sharp cheddar cheese (plus another cup for garnishing)
1 quart plus 1 cup half and half
1 tsp freshly ground black pepper
Salt to taste
chopped scallion or chives (for garnish)
Heat butter, onion, and celery in a large saucepot at medium heat until onions turn translucent.
Add flour and stir until completely blended. Set aside.
In a separate pot, bring beer and stock to a boil.
Bring celery, onion and butter back to medium heat. Using a fine wire whisk, slowly whisk in heated stock and beer until any lumps disappear. Turn to a low simmer then stir in cheese and half and half until smooth. Lower heat to simmer for about 20 minutes, stirring occasionally.
Add pepper then salt to taste, if needed. Garnish with more cheddar cheese and chopped scallions or chives.
Note: Here at the Gasthaus we strain the soup for a smoother texture, I recommend doing so.
{EDIT January 6, 2010 - It's cold here today, and I was thinking about the Swensen's soup again. I ran across this recipe that was recently posted on another site purporting to simulate the divine offering at Swensen's. I will have to try this immediately!}
CHEESE SOUP
4 Tbsp butter
3 stalks celery{minced of chopped}
4 green onions minced or chopped
2 cans chicken broth
12 to 16 slices cheese
1 (10 3/4 oz) can condensed cream of chicken soup
2 cans full of half and half/cream
Saute celery in butter then add green onion and saute more. Add broth, cheese and condensed soup and stir often so cheese won't stick. Add half and half last.
Galatoire's Bread Pudding.
From the world-famous Galatoire's on Bourbon Street.
Bread Pudding with Banana Sauce
There was a time when the dessert was often overlooked at Galatoire’s. Our patrons were prone to eat and drink heartily throughout the savory portions of their meals and seemed to regard our desserts as little more than adequate supports for celebratory candles.
This simple, elegant dish changed all that. Unlike most bread puddings, this one is light and airy, its texture resembling that of pain perdu, or “French toast."
If you do not have an oversized muffin pan, one-cup ramekins or baking dishes that have been well buttered may be used to cook the puddings.
11 large eggs
1 1/3 cups granulated sugar
1 quart while milk
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
Twenty-four 4-inch slices of French bread (baguette)
1 pound salted butter
1 pound light brown sugar
4 bananas
½ cup praline liqueur
Preheat the oven to 350˚ F.
In a large mixing bowl, combine the eggs, granulated sugar, milk, vanilla, and cinnamon and whisk until well blended. In a nonstick oversized muffin pan (for 2), place 2 slices of the bread into the bottom of each muffin cup. Pour the egg and milk mixture into each muffin cup. Allow the bread to absorb the mixture and repeat the process until the bread is saturated and the muffin cup is full (it might take 3 or 4 fillings to totally saturate the bread and fill the cup). Bake the pudding mixture for 35 minutes, or until the pudding has turned golden and set in the pan.
While the pudding is in the oven, melt the butter in a 2-quart saucepan over medium heat. Add the light brown sugar and whisk over the heat until smooth. Slice the bananas, stir them into the sauce, and add the praline liqueur. Reduce the heat to low to keep the sauce warm.
When the pudding is baked, remove from the oven and allow to sit for 15 minutes to cool. Invert the muffin pan to remove the puddings and expose the custard. Place each on the center of a plate and ladle the sauce onto the pudding. Serve immediately.
Serves 12
Bread Pudding with Banana Sauce
There was a time when the dessert was often overlooked at Galatoire’s. Our patrons were prone to eat and drink heartily throughout the savory portions of their meals and seemed to regard our desserts as little more than adequate supports for celebratory candles.
This simple, elegant dish changed all that. Unlike most bread puddings, this one is light and airy, its texture resembling that of pain perdu, or “French toast."
If you do not have an oversized muffin pan, one-cup ramekins or baking dishes that have been well buttered may be used to cook the puddings.
11 large eggs
1 1/3 cups granulated sugar
1 quart while milk
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
Twenty-four 4-inch slices of French bread (baguette)
1 pound salted butter
1 pound light brown sugar
4 bananas
½ cup praline liqueur
Preheat the oven to 350˚ F.
In a large mixing bowl, combine the eggs, granulated sugar, milk, vanilla, and cinnamon and whisk until well blended. In a nonstick oversized muffin pan (for 2), place 2 slices of the bread into the bottom of each muffin cup. Pour the egg and milk mixture into each muffin cup. Allow the bread to absorb the mixture and repeat the process until the bread is saturated and the muffin cup is full (it might take 3 or 4 fillings to totally saturate the bread and fill the cup). Bake the pudding mixture for 35 minutes, or until the pudding has turned golden and set in the pan.
While the pudding is in the oven, melt the butter in a 2-quart saucepan over medium heat. Add the light brown sugar and whisk over the heat until smooth. Slice the bananas, stir them into the sauce, and add the praline liqueur. Reduce the heat to low to keep the sauce warm.
When the pudding is baked, remove from the oven and allow to sit for 15 minutes to cool. Invert the muffin pan to remove the puddings and expose the custard. Place each on the center of a plate and ladle the sauce onto the pudding. Serve immediately.
Serves 12
Arnaud's Caramel Cup Custard.
This is from the world-famous Arnaud's in New Orleans.
Caramel Cup Custard
serves 6
Simplicity and elegance are underscored in this deceptively modest dessert. It comes to table molded as the cup shape in which it is baked, then overturned on a saucer for presentation. The silky smoothness of the custard is a revelation. It has long been a standard at Arnaud’s and would be impossible to remove from the menu.
1/2 cup granulated sugar, for the caramel
1 tablespoon water
3 large eggs
1/4 cup granulated sugar
2 cups whole milk, scalded
1/2 teaspoon best quality pure vanilla extract
Preheat oven to 275°.
In a small, heavy skillet over low heat, stir the 1/2 cup sugar and 1 tablespoon water until the sugar melts, is free of lumps and turns a light caramel color.
Divide the caramel among six 4 ounce custard cups and let stand until cooled.
Beat the eggs with the 1/4 cup sugar and add the scalded milk slowly, while stirring. Add the vanilla and strain carefully into the prepared cups, to avoid disturbing the caramel.
Place cups in a pan of hot water. The water should come almost to the top of the cups. Cover with foil. Bake slowly for 1-1/2 to 1-3/4 hours, or until a knife inserted in the center comes out clean.
Remove from the water and cool to room temperature. Chill until
serving time.
To serve, run a knife around the edge of the custard and invert the cup onto a small plate.
Caramel Cup Custard
serves 6
Simplicity and elegance are underscored in this deceptively modest dessert. It comes to table molded as the cup shape in which it is baked, then overturned on a saucer for presentation. The silky smoothness of the custard is a revelation. It has long been a standard at Arnaud’s and would be impossible to remove from the menu.
1/2 cup granulated sugar, for the caramel
1 tablespoon water
3 large eggs
1/4 cup granulated sugar
2 cups whole milk, scalded
1/2 teaspoon best quality pure vanilla extract
Preheat oven to 275°.
In a small, heavy skillet over low heat, stir the 1/2 cup sugar and 1 tablespoon water until the sugar melts, is free of lumps and turns a light caramel color.
Divide the caramel among six 4 ounce custard cups and let stand until cooled.
Beat the eggs with the 1/4 cup sugar and add the scalded milk slowly, while stirring. Add the vanilla and strain carefully into the prepared cups, to avoid disturbing the caramel.
Place cups in a pan of hot water. The water should come almost to the top of the cups. Cover with foil. Bake slowly for 1-1/2 to 1-3/4 hours, or until a knife inserted in the center comes out clean.
Remove from the water and cool to room temperature. Chill until
serving time.
To serve, run a knife around the edge of the custard and invert the cup onto a small plate.
Saturday, October 18, 2008
Recipes from Tom Fitzmorris.
Thanks to the amazing book about New Orleans food tradtions, Gumbo Tales, I have also discovered Tom Fitzmorris' daily food column. Tom is a New Orleans native and long-time food critic & commentator in the city. In addition, his site has a treasure-trove of recipes. I'm adding a direct link to the recipes in the sidebar, but please consider adding the daily column to your bookmarks! Also, be sure to take a look at his list of the top 100 dishes in New Orleans!
Natchitoches Meat Pies.
Last week, I happened upon a copy of the cookbook "Cane River Cuisine" in a local antique shop. It was produced by the Service League of Natchitoches, Louisiana back in 1974. My copy was from the fifth printing in 1983. It is seemingly out of print now, but much sought after. I found it for sale on Amazon & Ebay for around $80. I felt much better about the $10 that I paid. Natchitoches is famous for "meat pies," and although I have not had the pleasure of having one, I've heard a lot about them. They even have a Meat Pie Festival, which is going on THIS WEEKEND! I wish that I had known sooner....... Anyway, the official recipe of the festival is from this cookbook. Here's another blogger's take on the matter, complete with a photo.
Natchitoches Meat Pies
Meat Pie Filling
1 teaspoon shortening
1 pound ground beef
1 pound ground pork meat
1 bunch green onions, chopped
1 pod garlic, minced
1 bell pepper, chopped
1 medium onion, chopped
Salt, black pepper and red pepper, to taste
1 tablespoon flour
Meat Pie Crust
1 quart plain flour
2 teaspoons salt
1 teaspoon baking powder
2 eggs
1/2 cup shortening + 1 T
1 cup milk
Melt shortening in heavy pot. Add meat. Cook until pink is gone. Add vegetables and season to taste. (Season well, as meat will lose seasoning during frying.) When meat is completely done and vegetables glazed, remove from heat and drain excess liquid. Stir in 1 tablespoon flour.
Sift dry ingredients together. Cut in shortening. Beat egg and add to milk. Work gradually into dry ingredients until proper
consistency to roll. Break into small pieces and roll very thin. Cut into rounds using a saucer as a guide.
To assemble:
Place a large tablespoon of prepared meat along edge and halfway in the center of round dough. Fold the other half over, making edges meet and seal with water. Form edges with fork. Drop in deep fat and cook until golden brown. Drain and serve hot. Makes approximately 18.
Mrs.
L.J. Melder
Natchitoches Meat Pies
Meat Pie Filling
1 teaspoon shortening
1 pound ground beef
1 pound ground pork meat
1 bunch green onions, chopped
1 pod garlic, minced
1 bell pepper, chopped
1 medium onion, chopped
Salt, black pepper and red pepper, to taste
1 tablespoon flour
Meat Pie Crust
1 quart plain flour
2 teaspoons salt
1 teaspoon baking powder
2 eggs
1/2 cup shortening + 1 T
1 cup milk
Melt shortening in heavy pot. Add meat. Cook until pink is gone. Add vegetables and season to taste. (Season well, as meat will lose seasoning during frying.) When meat is completely done and vegetables glazed, remove from heat and drain excess liquid. Stir in 1 tablespoon flour.
Sift dry ingredients together. Cut in shortening. Beat egg and add to milk. Work gradually into dry ingredients until proper
consistency to roll. Break into small pieces and roll very thin. Cut into rounds using a saucer as a guide.
To assemble:
Place a large tablespoon of prepared meat along edge and halfway in the center of round dough. Fold the other half over, making edges meet and seal with water. Form edges with fork. Drop in deep fat and cook until golden brown. Drain and serve hot. Makes approximately 18.
Mrs.
L.J. Melder
Chocolate Chip Cheese Ball.
Lorraine ran across this sweet version of the standard cream cheese ball, and hopes to try it during the holidays.
Chocolate Chip Cheese Ball
Chocolate Chip Cheese Ball
Cheese & Onion Souffle.
Cheese & Onion Souffle
24 ounces cream cheese
10 ounces frozen chopped onion
1/2 cup mayo
2 cups parmesan cheese
Mix all together, place in dish, and bake at 425 until brown and bubbly. Serve with chips and crackers.
24 ounces cream cheese
10 ounces frozen chopped onion
1/2 cup mayo
2 cups parmesan cheese
Mix all together, place in dish, and bake at 425 until brown and bubbly. Serve with chips and crackers.
Pasta Jambalaya.
This was another recipe from the hospital Cajun Cookoff.
Pasta Jambalaya (aka: Pastalaya)
Multiply this recipe X3 for tailgating/ large gatherings, cook in a large gumbo pot over butane burner and stir with boat oar
1 lb #3 spaghetti
1 ½ lbs chicken thighs
½ lb pork tenderloin
½ lb sausage
1 ½ onion
1/3 bunch of celery
1 medium bell pepper
2 bunches green onions
3 ½ cloves garlic
¾ quart chicken broth
1/8 cup Worcestershire sauce
½ Tbs kitchen bouquet
1/8 tsp sage
1/8 tsp thyme
½ Tbs black pepper
1/8 tsp red pepper
½ Tbs salt
1/8 tsp tobasco sauce
4 oz. tomato paste
½ can Rotel tomatoes
½ Tbs Italian seasoning
½ Tbs basil
½ Tbs sugar
Cube and brown all meats. Add celery and bell pepper to meat and sauté until wilted. Add rest of ingredients (except green onions) and bring to a low boil for 15 minutes. Break spaghetti in half and add to pot. Do not open lid for 20 minutes. Turn off heat and let sit for 10 minutes. Add green onions.
Pasta Jambalaya (aka: Pastalaya)
Multiply this recipe X3 for tailgating/ large gatherings, cook in a large gumbo pot over butane burner and stir with boat oar
1 lb #3 spaghetti
1 ½ lbs chicken thighs
½ lb pork tenderloin
½ lb sausage
1 ½ onion
1/3 bunch of celery
1 medium bell pepper
2 bunches green onions
3 ½ cloves garlic
¾ quart chicken broth
1/8 cup Worcestershire sauce
½ Tbs kitchen bouquet
1/8 tsp sage
1/8 tsp thyme
½ Tbs black pepper
1/8 tsp red pepper
½ Tbs salt
1/8 tsp tobasco sauce
4 oz. tomato paste
½ can Rotel tomatoes
½ Tbs Italian seasoning
½ Tbs basil
½ Tbs sugar
Cube and brown all meats. Add celery and bell pepper to meat and sauté until wilted. Add rest of ingredients (except green onions) and bring to a low boil for 15 minutes. Break spaghetti in half and add to pot. Do not open lid for 20 minutes. Turn off heat and let sit for 10 minutes. Add green onions.
Wednesday, October 8, 2008
Candied Bacon Ice Cream.
Tonight on an episode of Bizarre Foods, Andrew was in Paris. While there, he met up with David Lebovitz, a very well known American pastry chef who now lives in Paris. We knew who he was immediately, because I have two of his amazing cookbooks - Ripe for Dessert & The Perfect Scoop.
David made his Candied Bacon Ice Cream for Andrew. My wife seemed intrigued. I've made candied bacon, and it is really good. I just don't know that I want it in ice cream. I checked The Perfect Scoop to see if the recipe was included there, but it is not. However, it is online, and with great photos & step-by-step instructions. If any of you try, PLEASE let me know.
David also has a wonderful collection of recipes on his site, which I direct you to here. I am also adding the link in the sidebar for future reference.
David made his Candied Bacon Ice Cream for Andrew. My wife seemed intrigued. I've made candied bacon, and it is really good. I just don't know that I want it in ice cream. I checked The Perfect Scoop to see if the recipe was included there, but it is not. However, it is online, and with great photos & step-by-step instructions. If any of you try, PLEASE let me know.
David also has a wonderful collection of recipes on his site, which I direct you to here. I am also adding the link in the sidebar for future reference.
Saturday, October 4, 2008
Chicken Spaghetti.
I've never been a big fan of chicken spaghetti. However, the rest of my family loves it. Lately, I've tried three or four recipes, and while they were all good, and were consumed by the rest of the household, I was not blown away. A couple of days ago, Lorraine made her Aunt Suzanne's recipe. It is fantastic! I really enjoyed it. I hope that you do as well. The only thing that I changed was the addition of a small jar of pimentos. I also make it easier on myself, and instead of cooking chicken, I usually just buy a rotisserie chicken at Wal-Mart or the closest grocery and just de-bone it. It's fast, cheap, easy, and tasty.
Chicken Spaghetti
aka Chicken Rotel
4 chicken breasts, poached & chopped (or 1 rotisserie chicken, de-boned and chopped)
12-16 ounces thin spaghetti
1 pound Velveeta, cubed
1 stick butter
2 onions, chopped fine
1 bag frozen green peas
1 can Rotel
1 medium jar diced pimentos
1-2 cups shredded cheddar
Cook spaghetti according to package instruction (cooking in chicken broth adds flavor) until done. In a skillet, melt butter, then add onion and saute for several minutes. Add peas, Rotel, & pimentos and cook on low for several minutes. Add Velveeta and let melt into a sauce. Mix all together and bake at 350 for about 30 minutes, or until bubbly. Top with shredded cheddar. (Add some chicken stock if it needs some extra liquid.)
This recipe is easily doubled, and it freezes well. Cook once, eat at least twice!
Chicken Spaghetti
aka Chicken Rotel
4 chicken breasts, poached & chopped (or 1 rotisserie chicken, de-boned and chopped)
12-16 ounces thin spaghetti
1 pound Velveeta, cubed
1 stick butter
2 onions, chopped fine
1 bag frozen green peas
1 can Rotel
1 medium jar diced pimentos
1-2 cups shredded cheddar
Cook spaghetti according to package instruction (cooking in chicken broth adds flavor) until done. In a skillet, melt butter, then add onion and saute for several minutes. Add peas, Rotel, & pimentos and cook on low for several minutes. Add Velveeta and let melt into a sauce. Mix all together and bake at 350 for about 30 minutes, or until bubbly. Top with shredded cheddar. (Add some chicken stock if it needs some extra liquid.)
This recipe is easily doubled, and it freezes well. Cook once, eat at least twice!
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