A classic morning cocktail in New Orleans.
Milk Punch
1 ½ ounces brandy or good quality bourbon
1 ounce simple syrup
½ tsp. high quality vanilla extract
2-3 ounces half-and-half
Cubed ice
Grated nutmeg
Pour brandy, simple syrup, vanilla extract and half-and-half into a pint glass. Add ice to a shaker and shake the concoction until well mixed and frothy. Add cubed ice to a rocks glass and, using a strainer, pour the mixture into it. Top with a bit of grated nutmeg.
Friday, August 27, 2010
Almond Cream Cake.
Almond Cream Cake
1/2 c. slivered or sliced almonds
2 tbsp. coconut
1/4 c. honey
2 tbsp. butter, melted
1/8 tsp. almond extract
1 tsp. active dry yeast
1/3 c. warm milk (105 - 115°F)
2/3 c. sugar
1/3 c. butter, softened
2 eggs
1/2 tsp. vanilla
1 c. all purpose flour
3/4 tsp. baking powder
In small bowl combine almonds, coconut, honey, 2 tablespoons melted butter and almond extract. Spread mixture in bottom of greased 9 inch round pan. Dissolve yeast in warm milk. In medium bowl cream sugar and 1/3 cup butter. Add eggs and vanilla; mix well. Lightly spoon flour into measuring cup. Level off. Combine flour and baking powder. Add flour mixture alternately with milk and yeast, beginning and ending with flour mixture. Pour batter over almond mixture, in pan, and bake in preheated 350 degree oven for 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool 1 minute. Remove from pan. Cool completely.
FILLING:
1 c. milk
1/2 c. whipping cream
1 tbsp. honey
1/8 tsp. almond extract
3 1/2 oz. pkg. instant vanilla pudding
Combine all ingredients in large bowl. Beat with electric mixer on medium speed for 2 minutes. Let stand 5 minutes. Slice cooled cake into 2 layers. Remove top layer. Spread filling over bottom layer; replace top layer, almond side up. Chill 1 hour before serving.
1/2 c. slivered or sliced almonds
2 tbsp. coconut
1/4 c. honey
2 tbsp. butter, melted
1/8 tsp. almond extract
1 tsp. active dry yeast
1/3 c. warm milk (105 - 115°F)
2/3 c. sugar
1/3 c. butter, softened
2 eggs
1/2 tsp. vanilla
1 c. all purpose flour
3/4 tsp. baking powder
In small bowl combine almonds, coconut, honey, 2 tablespoons melted butter and almond extract. Spread mixture in bottom of greased 9 inch round pan. Dissolve yeast in warm milk. In medium bowl cream sugar and 1/3 cup butter. Add eggs and vanilla; mix well. Lightly spoon flour into measuring cup. Level off. Combine flour and baking powder. Add flour mixture alternately with milk and yeast, beginning and ending with flour mixture. Pour batter over almond mixture, in pan, and bake in preheated 350 degree oven for 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool 1 minute. Remove from pan. Cool completely.
FILLING:
1 c. milk
1/2 c. whipping cream
1 tbsp. honey
1/8 tsp. almond extract
3 1/2 oz. pkg. instant vanilla pudding
Combine all ingredients in large bowl. Beat with electric mixer on medium speed for 2 minutes. Let stand 5 minutes. Slice cooled cake into 2 layers. Remove top layer. Spread filling over bottom layer; replace top layer, almond side up. Chill 1 hour before serving.
Chicken & Potato Pancakes.
Chicken-and-Potato Pancakes
2 cups instant pancake mix
2 cups milk
2 cups shredded cooked chicken
1 1/2 cups (6 oz.) shredded Colby-Jack cheese blend
1 cup refrigerated shredded hash browns
4 green onions, finely chopped
2 tablespoons butter, melted
1/2 teaspoon salt
1/4 teaspoon pepper
Quick Cream Gravy (optional)
Whisk together pancake mix and milk in a large bowl, whisking just until dry ingredients are moistened. Stir in chicken and next 6 ingredients, stirring just until blended. Pour about 1/4 cup batter for each cake onto a hot (350°), lightly greased griddle or large nonstick skillet. Cook pancakes 3 minutes or until tops are covered with bubbles and edges look dry and cooked; turn and cook other side 5 to 6 minutes or until done. Serve with Quick Cream Gravy, if desired.
Quick Cream Gravy
Bring 1/4 cup dry white wine to a boil over medium heat in a small saucepan. Reduce heat to medium-low, and cook 1 minute. Add 1 cup water; whisk in 1 (1.2-oz.) package roasted chicken gravy mix and 1/4 tsp. pepper. Increase heat to medium, and return to a boil. Reduce heat to low, and simmer 3 minutes or until thickened. Whisk in 2 Tbsp. heavy cream.
2 cups instant pancake mix
2 cups milk
2 cups shredded cooked chicken
1 1/2 cups (6 oz.) shredded Colby-Jack cheese blend
1 cup refrigerated shredded hash browns
4 green onions, finely chopped
2 tablespoons butter, melted
1/2 teaspoon salt
1/4 teaspoon pepper
Quick Cream Gravy (optional)
Whisk together pancake mix and milk in a large bowl, whisking just until dry ingredients are moistened. Stir in chicken and next 6 ingredients, stirring just until blended. Pour about 1/4 cup batter for each cake onto a hot (350°), lightly greased griddle or large nonstick skillet. Cook pancakes 3 minutes or until tops are covered with bubbles and edges look dry and cooked; turn and cook other side 5 to 6 minutes or until done. Serve with Quick Cream Gravy, if desired.
Quick Cream Gravy
Bring 1/4 cup dry white wine to a boil over medium heat in a small saucepan. Reduce heat to medium-low, and cook 1 minute. Add 1 cup water; whisk in 1 (1.2-oz.) package roasted chicken gravy mix and 1/4 tsp. pepper. Increase heat to medium, and return to a boil. Reduce heat to low, and simmer 3 minutes or until thickened. Whisk in 2 Tbsp. heavy cream.
Mississippi Fried Catfish & Hushpuppies.
From Chef Martha Foose’s "Screen Doors and Sweet Tea"
HUSH PUPPY BATTER
2 cups self-rising cornmeal
1/2 cup self-rising flour
1/2 teaspoon salt
1/4 teaspoon sugar
1/2 cup grated onion
1/4 cup finely chopped bell pepper or jalapeno
1 cup buttermilk
1 large egg
CATFISH
8 (6-ounce) U.S. Farm-Raised Catfish fillets, patted dry
2 cups corn flour
Salt and freshly ground black pepper
Vegetable oil, for frying
1. MAKE THE HUSH PUPPY BATTER. In a mixing bowl, whisk the cornmeal, flour, salt, and sugar to mix and remove any lumps. In a separate bowl, combine the onion, bell pepper, buttermilk, and egg. Mix the wet ingredients into the dry, stirring well to combine. Let the batter sit for 15 minutes of until after the fish has been fried.
2. COOK THE FISH. Season both the fish and the corn flour liberally with salt and pepper. Place the seasoned corn flour in a bag. Add the fish pieces one by one, and shake until completely covered. Set the coated fish on a wire rack to dry slightly while the oil heats.
3. Set a wire rack over a baking sheet lined with newspaper or paper towels. In a deep pot or fryer, heat at least 4 inches of oils to 375 degrees Fahrenheit. Drop the fish filets into the hot oil, being careful not to crowd the pot, and fry until ginger tan, slightly curled, and floating, about 4 minutes (8 to 10 minutes for whole fish). Remove with a skimmer or slotted spoon. Set the fish on the rack to drain while frying the hush puppies.
4. Do not stir the hush puppy batter, which would deflate it. Dip two spoons in the hot oil. Then with one of the coated spoons, scoop up a spoonful of batter and carefully slide the batter into the hot oil, using the other spoon to help guide the hush puppy into the pot. Repeat, dipping the spoons again if the batter begins to stick, until all the batter has been used. Be careful not to overcrowd the pot. Fry the hush puppies until crisp, turning them as needed, until they turn deep reddish brown and begin to float. Remove from the pot and rain on the wire rack before serving.
Notes:
I am a strong proponent of cottonseed oil for fish frying. It is an excellent medium: It has a high smoke point of 450 degrees Fahrenheit and does not impart as strong a flavor as peanut oil. Dark cottonseed oil straight from the mill is termed "crude" and must be refined further for most culinary uses. Some cotton-land residents swear by it because of the nutty flavor it imparts.
Never fill a vessel to be used for frying more than two-thirds full. The grease will rise and sputter violently. Mary fires have happened because this rule was overlooked.
Never, ever, throw water on a grease fire.
Many an experienced fish-camp cook checks the oil temperature by flicking a Diamond Strike Anywhere Match across the surface of the hot oil. If it lights, the grease is ready.
Look for corn flour sold boxed or bagged as fish fry, like Zatarain's. It is very finely ground cornmeal.
Hushpuppies fried after the fish are much more flavorful than those fried before. Mixing the hush puppy batter and letting it rest while the fish is crying bestows the ethereal crispness.
If desired add 1/2 cup of fresh, in-season corn kernels to the hush puppy batter.
HUSH PUPPY BATTER
2 cups self-rising cornmeal
1/2 cup self-rising flour
1/2 teaspoon salt
1/4 teaspoon sugar
1/2 cup grated onion
1/4 cup finely chopped bell pepper or jalapeno
1 cup buttermilk
1 large egg
CATFISH
8 (6-ounce) U.S. Farm-Raised Catfish fillets, patted dry
2 cups corn flour
Salt and freshly ground black pepper
Vegetable oil, for frying
1. MAKE THE HUSH PUPPY BATTER. In a mixing bowl, whisk the cornmeal, flour, salt, and sugar to mix and remove any lumps. In a separate bowl, combine the onion, bell pepper, buttermilk, and egg. Mix the wet ingredients into the dry, stirring well to combine. Let the batter sit for 15 minutes of until after the fish has been fried.
2. COOK THE FISH. Season both the fish and the corn flour liberally with salt and pepper. Place the seasoned corn flour in a bag. Add the fish pieces one by one, and shake until completely covered. Set the coated fish on a wire rack to dry slightly while the oil heats.
3. Set a wire rack over a baking sheet lined with newspaper or paper towels. In a deep pot or fryer, heat at least 4 inches of oils to 375 degrees Fahrenheit. Drop the fish filets into the hot oil, being careful not to crowd the pot, and fry until ginger tan, slightly curled, and floating, about 4 minutes (8 to 10 minutes for whole fish). Remove with a skimmer or slotted spoon. Set the fish on the rack to drain while frying the hush puppies.
4. Do not stir the hush puppy batter, which would deflate it. Dip two spoons in the hot oil. Then with one of the coated spoons, scoop up a spoonful of batter and carefully slide the batter into the hot oil, using the other spoon to help guide the hush puppy into the pot. Repeat, dipping the spoons again if the batter begins to stick, until all the batter has been used. Be careful not to overcrowd the pot. Fry the hush puppies until crisp, turning them as needed, until they turn deep reddish brown and begin to float. Remove from the pot and rain on the wire rack before serving.
Notes:
I am a strong proponent of cottonseed oil for fish frying. It is an excellent medium: It has a high smoke point of 450 degrees Fahrenheit and does not impart as strong a flavor as peanut oil. Dark cottonseed oil straight from the mill is termed "crude" and must be refined further for most culinary uses. Some cotton-land residents swear by it because of the nutty flavor it imparts.
Never fill a vessel to be used for frying more than two-thirds full. The grease will rise and sputter violently. Mary fires have happened because this rule was overlooked.
Never, ever, throw water on a grease fire.
Many an experienced fish-camp cook checks the oil temperature by flicking a Diamond Strike Anywhere Match across the surface of the hot oil. If it lights, the grease is ready.
Look for corn flour sold boxed or bagged as fish fry, like Zatarain's. It is very finely ground cornmeal.
Hushpuppies fried after the fish are much more flavorful than those fried before. Mixing the hush puppy batter and letting it rest while the fish is crying bestows the ethereal crispness.
If desired add 1/2 cup of fresh, in-season corn kernels to the hush puppy batter.
Saturday, August 21, 2010
Chocolate Fudge Bars.
Chocolate Fudge Bars
2 cups firmly packed brown sugar
1 cup butter, softened
1 tsp vanilla extract
1 large egg
2 (7.4 oz) packages Chocolate Chip Muffin Mix
1 1/2 cups quick cooking oats
1 (14 oz.) can sweetened condensed milk
1 (12 oz.) package semi-sweet chocolate chips, (2 cups)
3/4 cup chopped walnuts
Preheat oven to 350ยบ F. Coat a 13 x 9-inch pan with no-stick cooking spray. Beat brown sugar and butter in large bowl with electric mixer at medium high speed until light and fluffy. Beat in vanilla and egg. Stir in muffin mix. Stir in oats until well blended. Reserve one cup of mixture. Set aside. Pat remaining mixture into prepared pan with oiled hands. Combine condensed milk and chocolate chips in medium saucepan. Cook over low heat until chocolate is melted, stirring constantly. Remove from heat. Stir in walnuts. Quickly spread evenly over muffin mixture covering completely to edge of pan. Drop reserved oat mixture by teaspoonfuls over chocolate mixture. Spread slightly. Bake 35 to 40 minutes or until golden brown. Cool completely on wire rack. Cut into bars.
2 cups firmly packed brown sugar
1 cup butter, softened
1 tsp vanilla extract
1 large egg
2 (7.4 oz) packages Chocolate Chip Muffin Mix
1 1/2 cups quick cooking oats
1 (14 oz.) can sweetened condensed milk
1 (12 oz.) package semi-sweet chocolate chips, (2 cups)
3/4 cup chopped walnuts
Preheat oven to 350ยบ F. Coat a 13 x 9-inch pan with no-stick cooking spray. Beat brown sugar and butter in large bowl with electric mixer at medium high speed until light and fluffy. Beat in vanilla and egg. Stir in muffin mix. Stir in oats until well blended. Reserve one cup of mixture. Set aside. Pat remaining mixture into prepared pan with oiled hands. Combine condensed milk and chocolate chips in medium saucepan. Cook over low heat until chocolate is melted, stirring constantly. Remove from heat. Stir in walnuts. Quickly spread evenly over muffin mixture covering completely to edge of pan. Drop reserved oat mixture by teaspoonfuls over chocolate mixture. Spread slightly. Bake 35 to 40 minutes or until golden brown. Cool completely on wire rack. Cut into bars.
Friday, August 20, 2010
Espresso Pots de Creme.
From New Orleans chef Susan Spicer, whose cookbook, Crescent City Cooking, is truly excellent!
Espresso Pots de Creme
2 cups heavy cream
2 cups half and half
1/2 vanilla bean, split open and scraped
3/4 cup sugar
1 tablespoon instant espresso
6 egg yolks
1 teaspoon pure vanilla extract
Whipped cream for garnish, optional
Chocolate-covered espresso beans for garnish, optional
Preheat oven to 275 degrees.
Heat a kettle of water. Combine the cream, half and half, vanilla bean (and inside scrapings), and
sugar in a heavy saucepan. Cook over low heat until the mixture just barely reaches a simmer. Stir in the espresso until dissolved.Whisk the egg yolks in a small bowl, then temper the yolks by whisking in a little hot cream. Add the remaining cream in a slow, steady stream. Whisk the cream mixture back into the pan. Stir in the vanilla, adjusting amount as necessary. Strain the mixture though a fine strainer. Ladle 5 or 6 ounces into eight custard cups, ramekins or coffee cups. Place the containers in a baking dish and
add enough hot water to come halfway up the sides; cover the dish with foil. Bake in the water bath for about 45 minutes, or until the cream is set around the edges; the centers will not be quite firm. Let the
cups cool in the water bath, then serve at room temperature or chilled, garnished with whipped cream and chocolate-covered espresso beans.
Makes 8.
Espresso Pots de Creme
2 cups heavy cream
2 cups half and half
1/2 vanilla bean, split open and scraped
3/4 cup sugar
1 tablespoon instant espresso
6 egg yolks
1 teaspoon pure vanilla extract
Whipped cream for garnish, optional
Chocolate-covered espresso beans for garnish, optional
Preheat oven to 275 degrees.
Heat a kettle of water. Combine the cream, half and half, vanilla bean (and inside scrapings), and
sugar in a heavy saucepan. Cook over low heat until the mixture just barely reaches a simmer. Stir in the espresso until dissolved.Whisk the egg yolks in a small bowl, then temper the yolks by whisking in a little hot cream. Add the remaining cream in a slow, steady stream. Whisk the cream mixture back into the pan. Stir in the vanilla, adjusting amount as necessary. Strain the mixture though a fine strainer. Ladle 5 or 6 ounces into eight custard cups, ramekins or coffee cups. Place the containers in a baking dish and
add enough hot water to come halfway up the sides; cover the dish with foil. Bake in the water bath for about 45 minutes, or until the cream is set around the edges; the centers will not be quite firm. Let the
cups cool in the water bath, then serve at room temperature or chilled, garnished with whipped cream and chocolate-covered espresso beans.
Makes 8.
Perfect Creamed Spinach.
Creamed spinach can either be divine, or taste very earthy, which is my way of saying nicely that it tastes like dirt. I ran across it in the Times-Picayune column that gathers recipes from local restaurants, and it is purportedly the one served at Ruth's Chris. Having been lucky enough to sample the creamed spinach at Ruth's Chris several years ago, I have very high hopes for being able to create it at home.
Perfect Creamed Spinach
1/2 cup (1 stick) butter plus 2 tablespoons softened
1/4 cup all-purpose flour
2 cups milk or half and half
2 tablespoons chopped onion
1 small bay leaf
1/4 teaspoon salt
1 pound fresh spinach
Salt
Freshly ground black pepper
In a small saucepan, melt 1 stick butter over medium heat until foamy, then add flour and stir until light brown in color. Add onion and seasonings and then whisk in milk, stirring until the mixture comes to a boil and thickens.
Reduce the heat and cook for 5 minutes. Pass through a fine strainer and reserve. The sauce will be very thick.
Cook 1 pound spinach immersed in boiling water for one minute. Remove and immerse in ice water to stop the cooking process. Squeeze spinach until very dry and puree in a food processor. Set aside.
Just before serving, combine the sauce with the pureed spinach and cook on low heat, stirring often, for about 5 minutes. Season to taste with salt and freshly ground black pepper. Finish by stirring in the remaining 2 tablespoons softened butter. Serve warm.
Perfect Creamed Spinach
1/2 cup (1 stick) butter plus 2 tablespoons softened
1/4 cup all-purpose flour
2 cups milk or half and half
2 tablespoons chopped onion
1 small bay leaf
1/4 teaspoon salt
1 pound fresh spinach
Salt
Freshly ground black pepper
In a small saucepan, melt 1 stick butter over medium heat until foamy, then add flour and stir until light brown in color. Add onion and seasonings and then whisk in milk, stirring until the mixture comes to a boil and thickens.
Reduce the heat and cook for 5 minutes. Pass through a fine strainer and reserve. The sauce will be very thick.
Cook 1 pound spinach immersed in boiling water for one minute. Remove and immerse in ice water to stop the cooking process. Squeeze spinach until very dry and puree in a food processor. Set aside.
Just before serving, combine the sauce with the pureed spinach and cook on low heat, stirring often, for about 5 minutes. Season to taste with salt and freshly ground black pepper. Finish by stirring in the remaining 2 tablespoons softened butter. Serve warm.
Roasted Potato Salad.
I saw this one in the local newspaper this week, and it spoke to me. Maybe I'll actually find time to make it soon.
Roasted Potato Salad
1 small (4.5 ounce) can mild green chiles, undrained
3 pounds red new potatoes, cut into halves or quarters
3 tablespoons corn oil
½ cup olive oil
3 tablespoon white wine vinegar
1/3 cup chopped purple onion
1 teaspoon salt
½ cup crumbled Queso fresco (optional but tasty)
Preheat oven to 400 degrees. Place potatoes in a large ziploc bag and toss with corn oil to coat; then spread potatoes out onto a large baking sheet a single layer. Bake the potatoes for 35-40 minutes, stirring them once or twice during cooking.
While potatoes are cooking combine chiles, olive oil, white wine vinegar, onion and salt. Pour hot potatoes into a large bowl and pour dressing over all, stirring to combine. Cover bowl with foil and leave to cool for an hour or so. Serve at room temperature. Just prior to serving crumble cheese over potatoes, if desired.
Roasted Potato Salad
1 small (4.5 ounce) can mild green chiles, undrained
3 pounds red new potatoes, cut into halves or quarters
3 tablespoons corn oil
½ cup olive oil
3 tablespoon white wine vinegar
1/3 cup chopped purple onion
1 teaspoon salt
½ cup crumbled Queso fresco (optional but tasty)
Preheat oven to 400 degrees. Place potatoes in a large ziploc bag and toss with corn oil to coat; then spread potatoes out onto a large baking sheet a single layer. Bake the potatoes for 35-40 minutes, stirring them once or twice during cooking.
While potatoes are cooking combine chiles, olive oil, white wine vinegar, onion and salt. Pour hot potatoes into a large bowl and pour dressing over all, stirring to combine. Cover bowl with foil and leave to cool for an hour or so. Serve at room temperature. Just prior to serving crumble cheese over potatoes, if desired.
Wednesday, August 11, 2010
Oatmeal Coconut Pecan Cookies.
I ran across this recipe this morning on another food blog (can't remember which one, sadly) and made them tonight. They are fantastic!
Oatmeal Coconut Pecan Cookies
1 cup granulated sugar
1 cup brown sugar
2 eggs
1 cup (2 sticks) butter, softened
2 teaspoons vanilla
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 1/2 cups all-purpose flour
1 cup shredded sweetened coconut (toasting is optional)
1 cup quick oats
1 cup chopped pecans (again, toasting first is optional)
Preheat oven to 350 degrees. In a large bowl cream together the sugars, eggs, butter and vanilla until light and fluffy. Add the dry ingredients and mix until combined. Drop by spoonfuls onto cookie sheet. Bake for about 12 minutes until cookies are lightly browned. Made 95 cookies for me. Recipe could be easily halved if necessary, although I can't imagine why anyone would.
Optional additions:
1 cup chocolate chips
1 cup rice krispies
1 cup crushed corn flakes
1 tsp. almond flavoring
Oatmeal Coconut Pecan Cookies
1 cup granulated sugar
1 cup brown sugar
2 eggs
1 cup (2 sticks) butter, softened
2 teaspoons vanilla
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 1/2 cups all-purpose flour
1 cup shredded sweetened coconut (toasting is optional)
1 cup quick oats
1 cup chopped pecans (again, toasting first is optional)
Preheat oven to 350 degrees. In a large bowl cream together the sugars, eggs, butter and vanilla until light and fluffy. Add the dry ingredients and mix until combined. Drop by spoonfuls onto cookie sheet. Bake for about 12 minutes until cookies are lightly browned. Made 95 cookies for me. Recipe could be easily halved if necessary, although I can't imagine why anyone would.
Optional additions:
1 cup chocolate chips
1 cup rice krispies
1 cup crushed corn flakes
1 tsp. almond flavoring
New Blogs!
I have meant to reconfigure the sidebar section of other food blogs for quite a while. After adding quite a few new ones to the list recently, I finally took the time to do it today. Now, the blogs will automatically update in the sidebar as new posts are added to each one. It will greatly enhance the experience. Hope you enjoy it and find some great dishes!
Tuesday, August 10, 2010
Sweet Potato Hash.
Sweet Potato Hash
1 large or 2 small sweet potatoes, peeled and quartered (about 1 lb.)
1 Tbsp. vegetable oil
1 11-oz. can Southwestern-style corn with black beans and peppers, rinsed and drained
1/2 cup dairy sour cream
2 Tbsp. chipotle salsa
3 medium avocado, peeled, pitted and sliced
Fresh cilantro leaves and chili powder (optional)
Place sweet potatoes in a microwave safe dish; cover and cook on 100 percent power (high) for 5 to 8 minutes or just until tender enough to chop. Cool slightly; cut into chunks. Sprinkle lightly with salt.
In large skillet, heat oil over medium heat. Add potatoes; cook until browned and crisp-tender, about 3 minutes. Add drained corn to skillet. Cook 3 minutes or until potatoes are tender.
Meanwhile, stir together sour cream and chipotle salsa.
To serve, divide sweet potato mixture among 4 plates. Top with avocado and serve with chipotle sour cream sauce. Add cilantro and sprinkle chili powder. Makes 4 servings.
1 large or 2 small sweet potatoes, peeled and quartered (about 1 lb.)
1 Tbsp. vegetable oil
1 11-oz. can Southwestern-style corn with black beans and peppers, rinsed and drained
1/2 cup dairy sour cream
2 Tbsp. chipotle salsa
3 medium avocado, peeled, pitted and sliced
Fresh cilantro leaves and chili powder (optional)
Place sweet potatoes in a microwave safe dish; cover and cook on 100 percent power (high) for 5 to 8 minutes or just until tender enough to chop. Cool slightly; cut into chunks. Sprinkle lightly with salt.
In large skillet, heat oil over medium heat. Add potatoes; cook until browned and crisp-tender, about 3 minutes. Add drained corn to skillet. Cook 3 minutes or until potatoes are tender.
Meanwhile, stir together sour cream and chipotle salsa.
To serve, divide sweet potato mixture among 4 plates. Top with avocado and serve with chipotle sour cream sauce. Add cilantro and sprinkle chili powder. Makes 4 servings.
Quick Hummus.
- Quick Hummus
- 1 15-ounce can chickpeas, rinsed
- 1 clove garlic
- 1⁄4 cup olive oil, plus more for serving
- 2 tablespoons fresh lemon juice
- 2 tablespoons tahini (sesame seed paste; optional)
- 1 teaspoon ground cumin
- kosher salt
- 1/4 teaspoon paprika
- In a food processor, puree the chickpeas and garlic with the olive oil, lemon juice, tahini (if using), cumin, and ¾ teaspoon salt until smooth and creamy. Add 1 to 2 tablespoons water as necessary to achieve the desired consistency. Transfer to a bowl. Drizzle with olive oil and sprinkle with the paprika before serving.
Friday, August 6, 2010
Revelatory Caramel Cake.
This is a recipe for caramel cake that will be included in the forthcoming Southern Foodways Alliance cookbook, a book that I can NOT WAIT to get my hands on in October. I have great respect for both of the editors, Sara Roahen and John T. Edge. It is assured to be a treasure of southern cuisine. (Just in case the link changes or disappears, I'm copying the recipe below as well.)
Cake:
1 cup whole milk
4 large egg whites, at room temperature
2 1/4 teaspoons pure vanilla extract
3 cups sifted cake flour
1 1/2 cups sugar
4 teaspoons baking powder
3/4 teaspoon salt
1 1/2 sticks unsalted butter, cut into tablespoons, softened
3/4 cup heavy cream
Icing:
3 cups sugar
3 tablespoons light corn syrup
1 1/2 cups whole milk
1 stick unsalted butter, softened
1 teaspoon pure vanilla extract
1/2 cup heavy cream
Preheat the oven to 350°. Butter three 8-inch cake pans; line the bottoms with parchment paper. Butter the parchment and flour the pans, tapping out the excess.
In a bowl, mix 1/4 cup of the milk with the egg whites and vanilla extract. In the bowl of a standing mixer fitted with the paddle, mix the flour with the sugar, baking powder and salt. Add the butter and the remaining 3/4 cup of milk. Beat at low speed until blended, then beat at medium speed until smooth, 1 minute. Beat in the egg white mixture in 3 batches.
In another bowl, using an electric mixer, beat the cream until soft peaks form. Stir one-third of the whipped cream into the batter, then fold in the rest. Divide the batter between the pans and smooth the tops. Bake for 25 minutes, until a toothpick inserted in the centers comes out clean. Let the cakes cool on a rack for 10 minutes. Unmold the cakes and peel off the parchment. Invert the cakes and let cool completely.
In a saucepan, stir 2 1/2 cups of the sugar with the corn syrup and milk. Cook over moderate heat, stirring until the sugar dissolves. Keep warm.
Sprinkle the remaining 1/2 cup of sugar in a deep, heavy saucepan. Cook the sugar over moderate heat, swirling occasionally, until an amber caramel forms. Carefully pour the warm milk mixture over the caramel. Cook over moderately high heat, stirring, until the caramel dissolves. Stop stirring and cook until the caramel registers 235° on a candy thermometer. Remove from the heat. Stir in the butter, vanilla and 1/4 cup of the heavy cream. Strain the caramel into the bowl of a standing mixer. Let cool for 15 minutes.
Beat the caramel at medium speed, gradually adding the remaining 1/4 cup of cream, until creamy, about 15 minutes.
Set 1 cake layer on a plate. Pour enough icing over the layer to cover the top. Top with a second cake layer and cover it with icing. Add the final cake layer and pour the rest of the icing over the top of the cake, letting it run down the sides. Working quickly, use an offset spatula to spread the icing gently around the cake. Let the cake stand for 2 hours to set the icing before serving.
NOTES
Cake Tip This cake is even better the day after it's made.
Cake:
1 cup whole milk
4 large egg whites, at room temperature
2 1/4 teaspoons pure vanilla extract
3 cups sifted cake flour
1 1/2 cups sugar
4 teaspoons baking powder
3/4 teaspoon salt
1 1/2 sticks unsalted butter, cut into tablespoons, softened
3/4 cup heavy cream
Icing:
3 cups sugar
3 tablespoons light corn syrup
1 1/2 cups whole milk
1 stick unsalted butter, softened
1 teaspoon pure vanilla extract
1/2 cup heavy cream
Preheat the oven to 350°. Butter three 8-inch cake pans; line the bottoms with parchment paper. Butter the parchment and flour the pans, tapping out the excess.
In a bowl, mix 1/4 cup of the milk with the egg whites and vanilla extract. In the bowl of a standing mixer fitted with the paddle, mix the flour with the sugar, baking powder and salt. Add the butter and the remaining 3/4 cup of milk. Beat at low speed until blended, then beat at medium speed until smooth, 1 minute. Beat in the egg white mixture in 3 batches.
In another bowl, using an electric mixer, beat the cream until soft peaks form. Stir one-third of the whipped cream into the batter, then fold in the rest. Divide the batter between the pans and smooth the tops. Bake for 25 minutes, until a toothpick inserted in the centers comes out clean. Let the cakes cool on a rack for 10 minutes. Unmold the cakes and peel off the parchment. Invert the cakes and let cool completely.
In a saucepan, stir 2 1/2 cups of the sugar with the corn syrup and milk. Cook over moderate heat, stirring until the sugar dissolves. Keep warm.
Sprinkle the remaining 1/2 cup of sugar in a deep, heavy saucepan. Cook the sugar over moderate heat, swirling occasionally, until an amber caramel forms. Carefully pour the warm milk mixture over the caramel. Cook over moderately high heat, stirring, until the caramel dissolves. Stop stirring and cook until the caramel registers 235° on a candy thermometer. Remove from the heat. Stir in the butter, vanilla and 1/4 cup of the heavy cream. Strain the caramel into the bowl of a standing mixer. Let cool for 15 minutes.
Beat the caramel at medium speed, gradually adding the remaining 1/4 cup of cream, until creamy, about 15 minutes.
Set 1 cake layer on a plate. Pour enough icing over the layer to cover the top. Top with a second cake layer and cover it with icing. Add the final cake layer and pour the rest of the icing over the top of the cake, letting it run down the sides. Working quickly, use an offset spatula to spread the icing gently around the cake. Let the cake stand for 2 hours to set the icing before serving.
NOTES
Cake Tip This cake is even better the day after it's made.
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