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31 October 2009

13 Lollapalooza Halloween Posts to Make You Grin!



From Denny: Here's a roundup of all the funny and informative Halloween posts from this week - Dennys Blog Feeds where you can view all the blogs at a glance for description and headlines to recent posts:

5 Crazy Funny Halloween Posts for Recipes, Costumes, Parties

From Denny: I've been writing intensely all day to get out all the funny Halloween related videos I've found and tasty recipes! I'm downright bug-eyed that I'm not sure which end is up - literally by the funny odd photo I found on StumbleUpon.

You will enjoy all these crazy posts as they were great fun to write:

5 Campy Halloween Posts, Costume Ideas and Recipes

Halloween Italian Comfort Food: Halloween Purses, Pumpkin Risotto, Chocolate Pudding Cake, Pumpkin Bread Pudding, Nutella Apples

Video: Halloween Campy Cakes - Chocolate Spider Cakes, Ghoulish Ghost Cakes

4 Campy Halloween Drinks for Your Party, Find Out Halloween Trivia



This little kittie is staying indoors come Halloween night... smart move, Oh, Wise One...

From Denny: What is Halloween without something a bit campy and ridiculous? The first post has a recipe and some sophisticated inexpensive decorating ideas. The costume ideas for you and your soon-to-look-ridiculous dog are the funniest. I like the X-Ray Machine costume best.

The second recipe shows you how to easily assemble your own Oreo cookie black Halloween spider cookies which are sure to be a hit with the kids at the door or your friends at your posh Halloween party!

Halloween

Video and Recipe: Halloween Pumpkin Chocolate-Chip Pound Cake, Decorating Ideas, Pumpkin Carving Tips, Amusing Costume Ideas for You and Your Pets

Recipe: Fun Halloween Oreo Spider Cookies



OK, these posts are so scary they are funny! (Lame, I know... I just love it when people over-hype their products. It's so outrageous.)

Funny

Lampooning Perfectionists is the latest Cheeky Quote Day! segment over at The Social Poets to get you laughing and thinking about how to improve your life without making it stressful.

Lampooning Perfectionists - Cheeky Quote Day 28 Oct 2009

I went cruising the web looking for more funny chocolate quotes than I already have stashed on Romancing The Chocolate blog and ran into funny Sandra Boynton's site. She has a new movie short just released a couple of days ago. B. B. King sings alongside his famous sidekick Lucille.

Let's all support her as this is her first movie debut. The little documentary that sidekicks it is interesting as to how many people it really takes, all the hoops they have to jump through, just to make a tiny film - and she made it funny too!

5 Funny Chocolate Quotes, Sandra Boyntons B. B. King Video

In case you missed any of these cute little Halloween funnies over at Dennys Funny Quotes, here's a repeat:

(Featured new today) Video: Creepy Hotels for Halloween Getaways

Repeats:

Funny Halloween Quotes, Halloween Cartoon

Cheeky Quote Day at The Social Poets, Funny Halloween Animation

*** Handmade Unique - lists posts from several blogs around the blogosphere with Halloween posts.

*** Thanks for visiting, everyone, and thanks for your great support! Have a fun and safe Halloween!

*** Editorial political cartoons will be here tomorrow for Sunday's post. Come on, you know that Halloween is so campy and funny that no writer can resist the temptation of writing posts for the silly holiday we enjoy so much. It's just too much fun! You know me; I'm always up for a good grinner! :)

30 October 2009

Halloween Italian Comfort Food: Halloween Purses, Pumpkin Risotto, Chocolate Pudding Cake, Pumpkin Bread Pudding, Nutella Apples

From Denny: Italian cooking goes Halloween! Featured is Pumpkin Risotto, Trick-or-Treat Halloween Bags which are phyllo dough purses with stacked layers of eggplant, prosciutto ham, mozzarella cheese, tomato, basil. More goodies from this chef family are the recipes for Baked Pumpkins filled with Pumpkin Bread Pudding topped with Pomegranate Sauce, Bittersweet chocolate pudding cake with butterscotch sauce and Caramel Nutella apples.

All of these recipes come from Chefs Marion, Anthony, Rosanna, John and Elaina of the New York City restaurant Fresco by Scotto. These chefs are exceptionally clear on fast-paced television.





Bittersweet chocolate pudding cake with butterscotch sauce

From: The Scotto Family

Makes: 10 servings

INGREDIENTS

For chocolate pudding cake

• 1 3/4 cup all-purpose flour
• 1/4 teaspoon salt
• 1 teaspoon baking soda
• 1/2 cup plus 2 tablespoons unsweetened cocoa powder
• 1 cup butter
• 1 3/4 cups firmly packed light brown sugar
• 4 eggs
• 1 teaspoon vanilla extract
• 3/4 cup hot water

For butterscotch sauce

• 2 cups firmly packed light brown sugar
• 1 cup butter
• 1 cup heavy cream
• 3 tablespoons light corn syrup

DIRECTIONS

1. To make chocolate pudding cake: Sift together the flour, salt, baking powder, and ½ cup of the cocoa powder.

2. In a large bowl, beat the butter and 1 cup of the brown sugar at medium speed until light. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla. Stir in the flour mixture.

3. Preheat the oven to 350°. Lightly grease a 2-quart baking dish. Spoon the batter into the dish.

4. In a small bowl, mix together the remaining ¾ cups brown sugar and 2 tablespoons cocoa powder and the hot water. Pour the liquid over the batter and place the baking dish into a larger pan. Place the pan in the oven and pour enough hot water into the pan to reach halfway up the sides of the baking dish.

5. Bake for 40 to 45 minutes, or until the pudding is barely set and has begun to pull away from the sides of the baking dish.

6. To make butterscotch sauce: Combine all the ingredients in a medium saucepan, bring to a boil, and remove from the heat. Serve the pudding warm with the warm butterscotch sauce.



Trick-or-treat Halloween bags

From: The Scotto Family

Makes: 6 servings

INGREDIENTS

• 1 box phyllo dough sheets
• 1/4 cup extra-virgin olive oil
• 12 slices eggplant, 1/4 inch thick, brushed with olive oil and grilled on both sides
• 8 Italian plum tomatoes, cut 1/4 inch thick
• 6 slices fresh mozzarella, cut 1/4 inch thick
• 18 fresh basil leaves
• 1 tablespoon dried oregano
• 1/2 cup Parmesan cheese
• 6 slices prosciutto, sliced thin, 8 inches in length
• Salt and pepper to taste

DIRECTIONS

1. Stack 1 slice of eggplant, 2 slices tomato, 1 slice mozzarella, 2 basil leaves, and top with 1 more slice of eggplant. Season with a pinch of oregano and top with ¼ teaspoon Parmesan cheese. Assemble 5 remaining stacks the same way.

2. Place 2 prosciutto slices lengthwise on work surface. Place stack in middle of prosciutto slices and fold prosciutto over the top to wrap stack.

For phyllo bags:

1. Place one sheet of phyllo on work surface. Brush a little olive oil all over sheet, especially the edges of phyllo. Place a second sheet on top in the opposite direction to make a cross. Brush oil on top of second sheet as before. Salt and pepper entire surface.

2. Place vegetable prosciutto filling in middle of the phyllo. Pull all the sides up toward the center to make a bag. Pinch all four corners of phyllo dough together with your forefingers and thumbs. Brush the outside of each bag with olive oil. Continue the same procedure to make a total of 6 bags.

3. Place the assembled bags on a baking tray brushed with olive oil. Bake for 15 to 20 minutes or until phyllo bags become a light golden brown.

4. Place a few spoonfuls of Halloween sauce on the bottom of each serving dish, add a phyllo bag and serve (see recipe below).



Halloween sauce

From: The Scotto Family

INGREDIENTS

• 1/4 cup extra-virgin olive oil
• 3 cloves garlic, finely minced
• 2 shallots, peeled, finely minced
• 2 yellow peppers, split in half, deseeded, rough-chopped into small pieces
• 2 yellow tomatoes, cored, rough-chopped
• 1 small yellow squash, split in half lengthwise, deseeded, rough-chopped
• Salt and pepper to taste

DIRECTIONS

1. Heat olive oil in sauté pan over medium to high heat. Sauté garlic and shallots for approximately 5 minutes until soft and translucent. Add peppers, tomatoes and squash all together. Season with salt and pepper. Cook over medium to low heat for 20 minutes.

2. Allow vegetables to cool off for 10 minutes, place in blender and puree to smooth consistency.



Pumpkin risotto with toasted almonds

From: The Scotto Family

Makes: 4 servings

INGREDIENTS

Pumpkins

• 4 small pumpkins, weighing 2 pounds or less, tops removed, insides scraped and deseeded

Risotto

• 6 cups chicken stock
• 1 tablespoon extra-virgin olive oil
• 1 small onion, finely diced
• 1/2 cup white wine
• 2 cups Arborio rice
• 1 cup canned pumpkin puree
• 2 tablespoons unsalted butter
• 6 tablespoons grated Parmesan cheese
• 1/2 cup toasted sliced almonds; set aside 1/4 cup for garnish
• Salt and freshly ground black pepper to taste

DIRECTIONS

1. Preheat oven to 350 degrees. Bring chicken stock to a boil in a medium saucepan, then reduce the heat and keep at a bare simmer.

2. Warm the olive oil in a large, heavy saucepan over medium heat. Add the onion and wine and cook, stirring constantly with a wooden spoon until the onions are translucent and the white wine is reduced. Add the rice and cook, stirring for about 3 minutes, until every grain is coated the liquid.

3. Place pumpkins in preheated oven.

4. Add 1 cup of the chicken stock until the liquid is absorbed. Continue adding stock, about ½ cup at a time, stirring frequently and making sure all the liquid is absorbed before adding more stock. When half the stock has been added, add pumpkin puree. Continue to add stock. Cook until the rice is tender and creamy, about 15 to 20 minutes.

5. Remove the pan from the heat, stir in the butter and Parmesan cheese and toasted almonds.

6. Remove pumpkins from oven, fill with risotto, top with almonds and serve immediately.



Baked pumpkins filled with pumpkin bread pudding topped with pomegranate sauce

From: The Scotto Family

Makes: 6 servings

INGREDIENTS

Pumpkin bread pudding

• 3 medium-size pumpkins, tops removed, insides scraped and deseeded
• 2 cups half-and-half
• 1 (15 ounce) can pure pumpkin
• 1 cup (packed) plus 2 tablespoons dark brown sugar
• 2 large eggs
• 1 1/2 teaspoons pumpkin pie spice
• 1 1/2 teaspoons ground cinnamon
• 1 1/2 teaspoons vanilla extract
• 10 cups 1/2-inch cubes egg bread or brioche (about 10 ounces)
• Powdered sugar

Pomegranate sauce

• 4 large pomegranates (about 3 pounds)
• 3 tablespoons cornstarch, sifted
• 3/4 cup sugar

DIRECTIONS

For pumpkin bread pudding:

1. Preheat oven to 350°F. Whisk half-and-half, pumpkin, dark brown sugar, eggs, pumpkin pie spice, cinnamon and vanilla extract in large bowl to blend. Fold in bread cubes.

For pomegranate sauce:

1. Cut the pomegranates in half. Place a fine-mesh sieve over a large bowl. Using a spoon or your fingers, scrape the seeds into the sieve.

2. Using a wooden spoon or a flat meat pounder, press on the seeds to extract 2 cups of juice. Discard the seeds and set the juice aside.

3. In a medium saucepan, mix the cornstarch with the sugar. Slowly stir in the pomegranate juice and mix well. Cook the sauce over medium heat, stirring constantly, until the sauce begins to thicken and darkens to a deep wine color and the sauce coats the back of the spoon.

4. Remove from the heat and let cool. The sauce may be made ahead and stored in a jar in the refrigerator. It will thicken somewhat if stored. When ready to use, thin with a little warm water if necessary.



Caramel Nutella Apples

From: The Scotto Family

Makes: 6 servings

INGREDIENTS

For caramel apples

• 1/2 cup butter
• 1/2 cup light corn syrup
• 1/2 can sweetened condensed milk, about 3/4 cup
• 1 cup packed light or dark brown sugar
• 1/2 teaspoon vanilla
• Wooden candy apple sticks
• 6 apples

For Nutella apples

• Wooden candy apple sticks
• 6 apples
• 1 jar Nutella

DIRECTIONS

1. To make caramel apples: Mix all ingredients in a 2-quart pot. Cook over medium heat, stirring constantly, until soft ball stage (about 230 to 236°F on a candy thermometer). Remove from heat. Cool for about 5 to 10 minutes. Skewer apples; dip one by one in caramel.

2. To make Nutella apples: Heat Nutella in the top of a double boiler. Skewer apples; dip one by one in Nutella.

*** Thanks for visiting, everyone!

*** For more Halloween recipes and funny Halloween videos:

Video: Halloween Campy Cakes - Chocolate Spider Cakes, Ghoulish Ghost Cakes

4 Campy Halloween Drinks for Your Party, Find Out Halloween Trivia

*** Handmade Unique - lists posts from several blogs around the blogosphere with Halloween posts. Pay her a visit!

Video: Halloween Campy Cakes - Chocolate Spider Cakes, Ghoulish Ghost Cakes

From Denny: Chef Annabel Karmel keeps us laughing and baking fun cakes for campy Halloween. I had more fun finding these crazy Halloween videos for you on all my blogs... :)



Ghoulish ghost cakes

From: Annabel Karmel

Makes: 10 cakes

INGREDIENTS

• 1 3/4 sticks unsalted butter plus extra for greasing
• 3 quarters cup plus 1 tablespoon superfine sugar
• 1 tsp vanilla essence
• 3 large eggs
• 1 1/2 cups self-raising flour
• Cornstarch for dusting
• 1 1/3 pounds white rolled fondant icing
• 1 tube of black writing icing

DIRECTIONS

Beat together the butter, sugar and vanilla essence until light and fluffy. Add one egg at a time, adding a tablespoon of flour with each egg. Beat well and fold in the remaining flour.

Preheat the oven to 350 F. Spoon the batter into 10 greased and floured dariole moulds till just over half full. Place on a baking tray and bake for 20 minutes.

Remove from the oven and leave to cool. Allow to cool, cut off the top of the cakes to form a flat surface, then turn out onto a board or plate. Allow to cool completely.

Dust your work surface with cornstarch and roll out the icing.

Cut out 8x6'' circles. You can use a saucer as a guide.

Drape these over the sponge cakes to form ghosts. From the trimmings either use a mini cutter to cut out some tiny white oval shapes or roll out some tiny balls of white icing into oval shapes.

Dampen them with a little water and stick them onto the front of the ghost.

Use a blob of black writing icing for the pupils of the eyes.



Chocolate spider cakes

From: Annabel Karmel

Makes: 16 cakes

INGREDIENTS

• 1 cup bittersweet chocolate chips
• 1 1/2 sticks butter, cut into 2cm cubes and softened
• 1 cup packed plus 2 tablespoons soft light brown sugar
• 3 eggs, at room temperature
• 1 tsp vanilla extract
• 2 tbsp sour cream
• 1 cup plus 2 tablespoons self-rising flour
• 2 tbsp cocoa powder
• Pinch salt
• 1/2 cup milk chocolate chips (optional)

Decoration

• 1/2 cup milk chocolate chips
• Licorice laces
• 16 mallowmars
• Licorice allsorts
• Mini candy-coated chocolates (mini M&Ms)
• 1 tube writing icing

DIRECTIONS

Preheat the oven to 350 F. Line 2 muffin pans with 16 paper liners.

Put the chocolate, butter and sugar in a heatproof bowl and melt, stirring frequently. You can melt the chocolate in the microwave (about 3 minutes, stirring after each minute) or over a pan of warm water (make sure the base of the bowl doesn't touch the water). Leave to cool slightly.

Whisk together the eggs, vanilla and sour cream. Stir this into the cooled chocolate.

Put the flour, cocoa powder, and salt in a strainer or sifter and sift over the chocolate mixture, then fold in, along with the milk chocolate (if using). Spoon into the paper liners, filling to around 2/3 full (an ice-cream scoop is good for this).

Bake in the preheated oven for 18-20 minutes, until the muffins are risen and just firm to the touch. Let cool for 5 minutes, then transfer to a cooling rack.

Now for the decoration: Melt the chocolate in a heatproof bowl over a pan of simmering water.

Using a palette knife or flexible spatula, cover each cake with some of the melted chocolate.

Arrange eight licorice strips for the spider's legs and stick a mallowmar in the center of each. finish with licorice allsorts and chocolate candy eyes. You can use a blob of writing icing to stick the candy on the licorice allsort.

*** Thanks for visiting, everyone!

*** For more Halloween recipes and funny Halloween videos:


4 Campy Halloween Drinks for Your Party, Find Out Halloween Trivia

Halloween Italian Comfort Food: Halloween Purses, Pumpkin Risotto, Chocolate Pudding Cake, Pumpkin Bread Pudding, Nutella Apples

*** Handmade Unique - lists posts from several blogs around the blogosphere with Halloween posts. Pay her a visit!

4 Campy Halloween Drinks for Your Party, Find Out Halloween Trivia

From Denny: What is Halloween but the time of year to get campy and poke fun at death and all other weirdness? There are so many funny and fun Halloween clips I found. The campy Halloween party adult drinks were so funny and tasty I thought you would enjoy them. Also, for trivia buffs there are Halloween facts in the second video. Take a look!



Blood orange harvest cocktail

From: Maureen Petrosky

INGREDIENTS

• 2 ounces Charbay blood orange vodka
• Juice of 1 whole (blood) orange (or 1.5 ounce fresh blood orange juice)
• 1 ounce simple syrup

red food coloring. Drizzle around edge of martini glass to look drippy and oozy.

Mix ingredients in a shaker with ice; shake and strain into an oozy-rimmed martini glass, garnish with a skewer of Halloween candy — see eyeball ideas below.



Eyeball martini

From: Maureen Petrosky

INGREDIENTS

• 2 1/2 ounces vodka
• 1/2 ounce dry vermouth
• 2 radishes, hollowed out to hold an olive, peeled or carved with a paring knife to look like veins
• 2 pimento-stuffed green olives

DIRECTIONS

Peel and hollow out radishes so they can hold an olive. Then drop them into a Crystal Head Vodka martini, which also doubles as a centerpiece.

If you want more radishes and olives to show lots of eyeballs, it's easy to display these in an ice cube tray — you can also freeze this garnish into ice cubes to use in drinks on the rocks.

TIPS

Use a paring knife to peel or carve the radishes. It will help add the appearance of veins.



Halloween punch in a pumpkin

From: Maureen Petrosky

INGREDIENTS

• 1 part Midori melon liqueur
• 1 part dark rum
• 1 part light rum
• 2 parts white cranberry juice
• 1 part unfiltered apple juice
• 1 part simple syrup
• Juice of one lemon

DIRECTIONS

For a punch bowl (32 ounces), use this recipe times 8. Add the liquid ingredients and mix well.

If you'd like, you can top with apple slices, blueberries and melon balls.



Pumpkin pie milkshake

From: Maureen Petrosky

INGREDIENTS

• 1/2 gallon Edy's Slow Churned Limited Edition Pumpkin Ice cream, softened
• 2 teaspoons pure vanilla extract
• 2 to 2 1/2 cups whole milk (depending how thick you like it)
• Whipped cream for garnish
• Cinnamon for garnish
• Straws for serving

DIRECTIONS

Place the ice cream, vanilla, and milk into a blender. Puree until desired thickness. Pour into mini pumpkins, top with whipped cream and sprinkle with cinnamon.

Sip on devilish Halloween drinks
Oct. 30: Maureen Petrosky, author of “The Wine Club,” shows you how to mix up some festive cocktails for Halloween.



Fun Halloween Trivia



*** Thanks for visiting, everyone!

*** For more Halloween recipes and funny Halloween videos:

Video: Halloween Campy Cakes - Chocolate Spider Cakes, Ghoulish Ghost Cakes

Halloween Italian Comfort Food: Halloween Purses, Pumpkin Risotto, Chocolate Pudding Cake, Pumpkin Bread Pudding, Nutella Apples

*** Handmade Unique - lists posts from several blogs with Halloween posts from across the blogosphere. Pay her a visit!

29 October 2009

7 Tasty Posts 4 Halloween AND Funny, What More Do You Want?



This little kittie is staying indoors come Halloween night... smart move, Oh, Wise One...

From Denny: What is Halloween without something a bit campy and ridiculous? The first post has a recipe and some sophisticated inexpensive decorating ideas. The costume ideas for you and your soon-to-look-ridiculous dog are the funniest. I like the X-Ray Machine costume best.

The second recipe shows you how to easily assemble your own Oreo cookie black Halloween spider cookies which are sure to be a hit with the kids at the door or your friends at your posh Halloween party!

Halloween

Video and Recipe: Halloween Pumpkin Chocolate-Chip Pound Cake, Decorating Ideas, Pumpkin Carving Tips, Amusing Costume Ideas for You and Your Pets

Recipe: Fun Halloween Oreo Spider Cookies



OK, these posts are so scary they are funny! (Lame, I know... I just love it when people over-hype their products. It's so outrageous.)

Funny

Lampooning Perfectionists is the latest Cheeky Quote Day! segment over at The Social Poets to get you laughing and thinking about how to improve your life without making it stressful.

Lampooning Perfectionists - Cheeky Quote Day 28 Oct 2009

I went cruising the web looking for more funny chocolate quotes than I already have stashed on Romancing The Chocolate blog and ran into funny Sandra Boynton's site. She has a new movie short just released a couple of days ago. B. B. King sings alongside his famous sidekick Lucille.

Let's all support her as this is her first movie debut. The little documentary that sidekicks it is interesting as to how many people it really takes, all the hoops they have to jump through, just to make a tiny film - and she made it funny too!

5 Funny Chocolate Quotes, Sandra Boyntons B. B. King Video

In case you missed any of these cute little Halloween funnies over at Dennys Funny Quotes, here's a repeat:

Video: Creepy Hotels for Halloween Getaways

Repeats:

Funny Halloween Quotes, Halloween Cartoon

Cheeky Quote Day at The Social Poets, Funny Halloween Animation

28 October 2009

5 Funny Chocolate Quotes, Sandra Boyntons B. B. King Video



Chocolate in fashion, fashion in chocolate - gives new meaning to wearing your food...

From Denny: Researching on the internet is such hard work it ends up as play time. I go looking for chocolate quotes and one thing leads to another and there is this wonderful little musical ditty from B. B. King by a funny lady known for kid's humor and a new chocolate book. Enjoy her quotes and video.

Quotes by Sandra Boynton, children's author and chocolate lover

* As with most fine things, chocolate has its season. There is a simple memory aid that you can use to determine whether it is the correct time to order chocolate dishes: any month whose name contains the letter A, E, or U is the proper time for chocolate.

* Research tells us fourteen out of any ten individuals likes chocolate.

* Carob is a brown powder made from the pulverized fruit of a Mediterranean evergreen. Some consider carob an adequate substitute for chocolate because it has some similar nutrients (calcium, phosphorus), and because it can, when combined with vegetable fat and sugar, be made to approximate the color and consistency of chocolate. Of course, the same arguments can as persuasively be made in favor of dirt.

* "Chocolate -- The Consuming Passion" was written for the Chocolate Elite -- the select millions who like chocolate in all its infinite variety, using 'like' as in 'I like to breathe.'

* The greatest tragedies were written by the Greeks and by Shakespeare. Neither knew chocolate. The Swiss are known for nonviolence. They are also known for superb chocolate.

And now, here's B. B. King in a funny musical short from Sandra Boynton:

One Shoe Blues starring B.B. King from Sandra Boynton on Vimeo.



And the thrilling historically significant documentary of the making of One Shoe Blues with B. B. King:

The Making of One Shoe Blues from Sandra Boynton on Vimeo.



*** Thanks for visiting, everyone, come back often!

*** For more funnies over at another of my wild blogs, The Social Poets (after all, poets love to lampoon society and humanity in general): Lampooning Perfectionists - Cheeky Quote Day 28 Oct 2009

27 October 2009

5 Cajun, Creole Recipes: 2 Gumbos, Dirty Rice, Pickled Shrimp, Shrimp Stuffed Vegetable Pear



Chef Emeril Lagasse's Creole Dirty Rice dish

From Denny: This is a continuation of last week's post about the Association of Food Journalists annual conference held in New Orleans this month. There were so many recipes posted in our local newspaper! They were skimpy on the photos though.

Some more history on how Louisiana cuisine developed over the centuries with the melting pot of immigrant cultures... Did you know there are two kinds of Italian cooking in New Orleans? One is with the Arab Slavic influence and the second is more French and Spanish seasoning.

What food stands out as an example contrasting the two cultures? Red gravy (think spaghetti sauce). The Arab Slavic seasons with a pinch of cinnamon and sugar to their version of red gravy as a way to take the edge off the sourness of the tomatoes, especially if they are not fresh but canned. (I use dark brown sugar.) The French and Spanish don't use sugar at all. They also don't use a roux base to make their gravy.

What about Creole? They employ a roux to thicken the red gravy, use tomato sauce but never tomato paste. From Chef Leah Chase who cooks Creole style, "Vegetables were cooked down or stuffed in the Creole kitchen. We stuff everything, including people.”

Typical ingredients in the Creole kitchen are garlic, bell peppers, onions, tomatoes, salt, pepper, bay leaves, thyme and paprika. Celery was not on their radar most of the year until the holidays. And they love to use wine in their cooking too.

For the Creole table, Sunday was gumbo day, Monday was red beans and rice day. Turtle stew was served on Easter holiday. Fridays you were out of luck to get a meal with meat as they observed the old Catholic custom of sacrifice that day, substituting fish.

The following recipes are a sampling of the food loved centuries later to this day that is Creole and Cajun. Hey, if it tastes good, eat it! That's the motto in Louisiana!



Seafood Gumbo

From: Chef Poppy Tooker

Serves: about 10

Ingredients:

Gumbo crabs are small crabs mainly used for flavor.
2 lbs. shell-on shrimp
1 medium yellow onion, chopped, onion skin reserved
1 gallon plus 1 cup water
Vegetable oil for frying as needed, plus 1/2 cup
2 lbs. okra, cut in 1/4-inch slices
1 cup all-purpose flour
3 stalks celery, chopped
1 medium green bell pepper, chopped
4 gumbo crabs
1 (1-lb.) can whole tomatoes
2 tsps. fresh thyme
1 bay leaf
1 clove garlic, peeled and smashed
Salt and pepper, to taste
1 bunch green onions, chopped
Cooked rice

Directions:

1. Peel and devein shrimp, set shrimp aside; save shells. Combine shells and onion skins in a stock pot. Add 1 gallon plus 1 cup water; boil for 20 minutes. Strain; reserve shrimp stock.

2. In a large skillet over medium-high heat, add 1/2-inch oil. Add okra and fry until light browned. Remove from skillet and drain on paper towels.

3. In a large stockpot, make a dark roux by whisking 1/2 cup oil and flour together over medium heat. Cook — stirring frequently — until the color becomes milk chocolate brown, about 30 minutes. Add onions to the roux, stirring until it darkens to a bittersweet chocolate brown color, about 5 minutes more.

4. Add celery and bell pepper. Sauté for 5 minutes, then add the gumbo crabs, tomatoes, okra, thyme, bay leaf and the shrimp stock. Add garlic and salt and pepper to taste. Simmer 45 minutes or longer.

5. Ten minutes before serving, add shrimp and green onions. Serve hot over cooked rice.



Chicken Andouille Gumbo

From: Broussard’s Restaurant

Serves: 12

Ingredients:

1-1/2 lbs. chopped andouille sausage
3 cups chopped onion
1/2 cup green pepper
1/2 cup celery
1 lb. chopped okra
Water or half water/half chicken stock
1 tbl. oregano
1 tbl. thyme
2 tbls. filé
1/4 cup butter
1/4 cup flour
1 lb. chopped chicken (white and dark)
Salt and pepper
Cooked rice

Directions:

1. Sauté the sausage then add onions, bell peppers, celery and okra. After, add 1 gallon of water or stock or half water and half stock and all spices. Cook for 30 minutes.

2. In a separate pot, melt 1/4 cup butter. Add 1/4 cup flour and cook until dark brown.

3. Add roux to gumbo and stir to mix in. Then add chopped chicken and cook 30 more minutes. Season with salt and pepper. Serve with plain white rice.

Note: Can also be made with seafood, such as shrimp and crabs.



Ashley’s Pickled Shrimp

From: Susan Spicer of Bayona

Serves: 8 to 10

Ingredients:

1/4 cup lemon juice
1/2 cup apple cider or red wine vinegar
2 tsps. Dijon mustard
1/4 cup sugar
1 clove garlic, minced
1 cup olive oil
1/2 tsp. kosher salt
1/2 tsp. freshly ground black pepper
1 large red onion, cut in half then thinly sliced
3 tbls. capers
2 bay leaves (preferably fresh)
2 tbls. chopped flat-leaf parsley

For shrimp:

1 lemon, quartered
2 bay leaves
1 tbl. coriander seeds
1 tbl. mustard seeds
1 tsp. black peppercorns
1 tsp. crushed red pepper flakes
2 tbls. salt (kosher or sea salt)
2 lbs. medium or large shrimp, peeled and deveined, tails on

Directions:

1. In a large bowl, whisk together lemon juice, cider or vinegar, mustard, sugar, garlic, olive oil, salt and pepper, onion, capers and bay leaves.

2. Place a large pot filled with about 1 gallon water over high heat. Squeeze the lemon quarters into the water, dropping rinds into the pot. Add bay leaves, coriander seeds, mustard seeds, peppercorns, pepper flakes and salt to the pot; bring to a boil. Reduce heat and simmer for about 5 minutes, then add shrimp and return to the boil. Cook until shrimp become opaque and the tails turn bright pink, about 3-4 minutes.

3. Drain well then transfer the still-warm shrimp to bowl of marinade. Marinate shrimp for at least 15 minutes before serving. If made ahead, remove shrimp from marinade before refrigerating; reserve marinade. Dress shrimp with marinade and sprinkle with parsley before serving.

Note: One bag crab boil can be used in place of the bay leaves, coriander seeds, mustard seeds, peppercorns and crushed red pepper flakes.



Stuffed Mirliton With Shrimp and Ham

From: Chef Frank Brigtsen, Brigtsen’s Restaurant

Makes: 13-1/2 cups (12-15 portions as a side dish).

Chef’s Notes: The mirliton, also known as chayote, vegetable pear, or christophene, is a member of the squash family, but is a very unique vegetable with its smooth texture and sweet flavor. In New Orleans, the pale green, pear-shaped mirliton is a “backyard” vegetable, grown in home gardens on trellised vines and harvested in the fall, just in time for holiday tables. Found in specialty grocery stores.

Ingredients:

6 large mirlitons
2 tbls. unsalted butter
2 cups diced ham (1/2-inch pieces)
2 cups finely diced green bell peppers (1/4-inch pieces)
4 cups finely diced celery (1/4-inch pieces)
6 cups finely diced yellow onions (1/4-inch pieces)
2 bay leaves
4 tsps. salt
1/4 tsp. finely ground black pepper
1/4 tsp. ground white pepper
1/4 tsp. ground cayenne pepper
1/2 tsp. whole-leaf dried thyme
1 tsp. whole-leaf dried oregano
2 tsps. whole-leaf dried sweet basil
1 tbl. minced fresh garlic
2 cups peeled medium-size Louisiana shrimp
1 cup shrimp stock
4 tbls. unsalted butter
1 cup finely grated Parmesan cheese
3 cups finely ground plain French bread crumbs
2 eggs

Directions:

1. Preheat the oven to 350 degrees.

2. Prepare the mirlitons: Place the mirlitons in a large pot and cover generously with water. Bring to a boil. Reduce heat to medium-low and simmer until the mirlitons are tender, 40-45 minutes. Drain the mirlitons and cover with ice until fully chilled. Peel the mirlitons with a vegetable peeler. Slice in half lengthwise. Remove the seeds. Slice the peeled mirliton halves in half again, lengthwise, and slice into wedge-pieces about 1/4-inch thick. (This should yield about 8 cups of mirliton meat.) Set aside.

3. Heat 2 tablespoons butter in a heavy pot over high heat. Add the ham and cook, stirring constantly, until brown.

4. Add 1-1/2 cups of bell peppers, 3 cups of celery, 4 cups of onion and the bay leaves. Cook, stirring occasionally, until the onions turn dark brown (caramelized).

5. Add the remaining bell peppers, celery and onions. Cook, stirring occasionally, until the second stage of onions turn soft and clear.

6. Reduce heat to low. Add the salt, black pepper, white pepper, cayenne, thyme, oregano, basil and garlic. Cook, stirring constantly, for 1-2 minutes.

7. Add the shrimp and cook until pink on the outside. Add the shrimp stock and cook for 1-2 minutes. Add the mirliton and heat until warm. Remove from heat.

8. Mix in remaining 4 tablespoons butter.

9. Fold in the cheese and bread crumbs.

10. Temper the eggs: In a small bowl, add the eggs. Add 3 spoonfuls of the mirliton dressing, one spoon at a time, until the eggs are heated through. Fold the egg mixture back into the dressing and blend well.

11. Transfer the mirliton dressing to a shallow pan (sheet pan) and bake at 350 degrees until brown and crusty on top, 35-40 minutes.



Creole Dirty Rice

From: Chef Emeril Lagasse

Makes: about 3 cups, serves 4. It is served at Emeril’s Delmonico restaurant with pork cheeks.

Ingredients:

1 tbl. vegetable oil
1 tbl. butter
1/2 cup chopped yellow onion
1/2 cup chopped bell pepper
1/4 lb. ground pork
1/4 lb. chicken livers, puréed
2 bay leaves
1 tbl. finely chopped jalapeño, seeds and membranes removed, if desired
1/2 tsp. salt
1/4 tsp. ground coriander
1/4 tsp. ground cumin
1/4 tsp. cayenne
2 cups cooked long-grain, white rice
1/4 cup beef stock or canned, low-sodium beef broth
Kosher salt and black pepper, to taste
Dash of Tabasco or other Louisiana hot sauce, to taste

Directions:

1. In a large skillet, heat the oil over medium-high heat. When hot, add the butter, onion, and bell pepper; sauté vegetables until tender and lightly caramelized, about 4 to 6 minutes.

2. Add the pork and cook, using the spoon to break the pork into small pieces of meat, until well-browned, 1 to 2 minutes. Add the liver purée, bay leaves, jalapeño, salt, coriander, cumin and cayenne. Cook until spices are fragrant and liver is cooked through, 2 to 3 minutes.

3. Add the rice and beef stock; continue to cook, stirring, until well-combined and rice is heated through, 2 to 3 minutes longer. Add kosher salt and pepper, if necessary. Finish with hot sauce, to taste.

*** For part one of the food conference - 3 Oyster Recipes: Awesome Louisiana Food From National Food Conference

*** Thanks for visiting, everyone, come back often and eat well!

Video and Recipe: Halloween Pumpkin Chocolate-Chip Pound Cake, Decorating Ideas, Pumpkin Carving Tips, Amusing Costume Ideas for You and Your Pets

From Denny: Since so many are searching for Halloween recipes I thought I'd put up a few of my favorites recently featured on NBC, enjoy! I never get to actually watch these clips in real time so I'm always cruising the site for what I've missed. These are really cute and were done for the countdown to Halloween series.

Chef Lauren Chattman demos how to make a simple Pumpkin Chocolate-Chip Pound Cake:



Pumpkin Chocolate-Chip Pound Cake

From: "Cake Keeper Cakes" by Lauren Chattman

Makes: 8 servings

INGREDIENTS

• 1 3⁄4 cups unbleached all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon ground cloves
• pinch nutmeg
• 1⁄2 cup (1 stick) unsalted butter, softened
• 1 1⁄4 cups sugar
• 3 large eggs
• 1 cup canned pumpkin purée
• 1 teaspoon pure vanilla extract
• 1⁄3 cup milk
• 1 cup miniature semisweet chocolate chips
• 1 cup chopped walnuts

DIRECTIONS

1. Preheat the oven to 350 degrees Fahrenheit. Coat the inside of a 9-inch by 5-inch loaf pan with nonstick cooking spray and dust it with flour.

2. Combine the flour, baking soda, baking powder, cinnamon, salt, cloves and nutmeg in a medium mixing bowl.

3. Combine the butter and sugar in a large mixing bowl and cream with an electric mixer on medium-high speed until fluffy, about 3 minutes, scraping down the sides of the bowl once or twice as necessary.

4. With the mixer on medium-low speed, add the eggs, one at a time, scraping down the sides of the bowl after each addition. Stir in the pumpkin purée and vanilla. Stir in the milk.

5.Turn the mixer to low speed and add the flour mixture, 1⁄2 cup at a time, scraping down the sides of the bowl after each addition. Stir in the chocolate chips and walnuts.

6. Scrape the batter into the prepared pan and smooth the top with a rubber spatula. Bake the cake until it is firm to the touch and a toothpick inserted in the center comes out clean, 55 minutes to 1 hour. Let the cake cool in the pan for 5 minutes, invert it onto a wire rack, and then turn it right side up on a rack to cool completely.

TIPS

Store uneaten cake in a cake keeper at room temperature for up to three days or in the refrigerator, wrapped in plastic, for up to one week.



How to use Halloween candy to decorate your table. Yeah, like that's going to last very long in my house! :) This year's best-selling Halloween candy is still candy corn - and sour watermelon rinds. I really like what she did with the various new flavors of candy corn for a floral decoration. Her ideas are fast and easy too!





Pumpkin Carving Tips and Demos - this is too funny - they now have power tools to gut that pumpkin called, creatively enough, The Pumpkin Gutter:





Creative costume ideas - I still like it best when a 10-year-old girl came to my door on Halloween. I didn't recognize what she was supposed to be since she had all these weird magazines hanging off of her clothes and her wide-brimmed crunched hat was askew, so I asked. Her answer was hilarious. She said, "I'm an attacking tourist!" For families searching for inexpensive non-scary costumes for the whole family these selections are both creative and pretty tame, some amusing.





Creative costumes for your pets! From the DIY guys comes inexpensive funny costumes for your dog like going as a piece of tuna sushi, a Hershey's kiss or a skunk, a unicorn, a camel or the Best of Show: an X-Ray machine...





*** Cute owl blog divider is from Shabby Blogs

*** Thanks for visiting, everyone, and come back often for a good grin along with a yummy chocolate recipe!

Video and Recipe: Garlicky Fish Dish From Puerto Rico

From Denny: Here's a cuisine we don't hear much about and oh, this sounds so delicious for we seafood lovers! This is an economical dish where you can use fish like red snapper, tilapia or flounder for equally great results. The garlicky sauce would be yummy used on chicken or turkey or pork as well. Now that's versatile! I like sauces I can make up ahead of time and use for a variety of dishes. Bravo, Puerto Rico!





Sauteed Red Snapper Fillets with Garlicky Paprika Sauce

From: Denisse Oller

INGREDIENTS

• 4 6-ounce red snapper fillets with skin
• 2 tablespoons canola oil
• Salt and pepper

Mojo picon (garlic/paprika sauce)

• 2-3 cloves garlic, peeled
• 2 teaspoons sweet paprika
• 1 teaspoons ground cumin
• 1/2 teaspoon coarse salt
• 5 tablespoons extra virgin olive oil
• 2 tablespoons white wine vinegar
• 1/4 teaspoon red pepper flakes (optional)

DIRECTIONS

Fish preparation:
Pat snapper dry and season with salt and pepper. In a large non-stick skillet heat oil over moderate heat until hot but not smoking and cook fish, skin sides down, about 3 minutes, or until skin is golden brown. Turn fish over and cook 2 minutes more, or until just cooked through.

Note: The mild, slightly sweet flavor and flaky texture of red snapper takes well to light seasoning and a quick saute. The skin is edible and crisps nicely in a skillet.

For mojo picon (garlic/paprika sauce):
Slice the garlic cloves. Process the garlic, paprika, cumin and salt in a food processor or blender to create a paste. While blending, drizzle in olive oil gradually, drop by drop initially, until the ingredients emulsify. Add vinegar and blend until the sauce is thick and creamy.



Taro root (malanga) puree

From: Denisse Oller

INGREDIENTS

• 5 malanga or taro root, peeled and sliced
• 3 tablespoons butter
• 1/2 cup milk
• Salt and pepper to taste

DIRECTIONS

Preparation:
Boil malanga or taro root in a large pot of salted boiling water until tender.

Drain malanga and reserve cooking water. Mash and mix with butter and milk. Season with salt and pepper to taste. Add cooking water or more milk to thin mixture if it is too thick.

25 October 2009

Editorial Cartoons over at The Social Poets 24 Oct 2009



From Denny: Help me celebrate The Social Poets one year blog anniversary by laughing at today's editorial cartoons of the week collected into one post. There is certainly plenty going on in American culture that the cartoonists are not short of issues to lampoon.

Editorial Cartoons This Week 24 Oct 2009 at The Social Poets, go here.

*** Thanks for visiting, everyone, and for all your great support! Certainly never expected so many by the hundreds to show up so quickly; glad you are enjoying what I find and post, thanks again!

24 October 2009

22 Interesting Varied Blog Posts, 23 Oct 2009



Photo from Stripes Photography group on StumbleUpon - wonderful photo - if anyone knows the photographer, please pass it along so they can receive attribution...

From Denny: In case you missed a goodie, here are some of the best from all the blogs this past week, enjoy! Thanks for all your support, everyone, and have a great weekend too! XXOO, Denny

Video: Americas Republicans Losing Support Even in Bad Economy

Video: Restaurant Foods Compost Great Wines

Busy Day at The Social Poets, Posts on Dan Browns Book The Lost Symbol and Obama

Video: 2,700 Year Old Mystery Mummy Surfaces at Miami Museum

Video: Meet the Human Calculator

Video: Noetic Science Examines Consciousness

Video: Pregnant Mother Dies of Swine Flu Misdiagnosis

Cool Video: Prez Obama Honored for Nobel in Sand Sculpture

10 Funny Quotes, Late Night Show Funnies, Spiritual Thought of the Day, Why Obama Deserves Nobel Peace Prize

4 Funny Posts and 4 Yummy Recipes

Chocolate, Pecan and Coconut Cookies

Recipe: Velvet Chocolate Cheesecake

Recipe: Fun Halloween Oreo Spider Cookies

2 Easy Basic Brownie Recipes

2 Easy Cake Recipes: Louisiana Praline Toffee Bundt Cake, Southern Livings Popular Praline Cake

Recipes: Make Your Own Cajun Blackened Seasoning for Fish or Chicken!

3 Recipes: 3-Step Slow Cooker Baby Back Ribs, Sweet Tangy Slaw, Sweet Potato Roasted Garlic Turnovers

Do You Remember Your Dreams and Know Why It Is Important?

Haiku Style Imagination Quote and Photo

How Do You Know Your Creativity is Art?

How is the Dream Helpful on Our Life Journey?

Why is Joy Important to Cultivate in Your Life?

23 October 2009

Videos and Recipes: Italy's Chocolate Bread Parfait, Chocolate Caramel Banana Upside Down Cake, Chocolate Coconut Bread

From Denny: Once you have seen the video, you see how beautiful that bread looks soaked in chocolate to the point you might think it started off as chocolate bread, wow! Another winner of an easy recipe from Lidia!



*** Note: I have the pasta recipes on this video parked over at another food blog: Unusual 2 Tasty, go here.

Chocolate bread parfait (pane di cioccolato al cucchiaio)

Chef shares authentic, regional tastes of Italy in her new cookbook

From: "Lidia Cooks From the Heart of Italy" by Lidia Bastianich
Makes: 6 servings

This recalls for me the chocolate-and-bread sandwiches that sometimes were my lunch, and always a special treat. And it is another inventive way surplus is used in Umbrian cuisine, with leftover country bread serving as the foundation of an elegant layered dessert. Though it is soaked with chocolate and espresso sauce and buried in whipped cream, the bread doesn’t disintegrate, and provides a pleasing textural contrast in every heavenly spoonful.

INGREDIENTS

• 8 ounces bittersweet or semisweet chocolate, finely chopped
• 8 ounces country-style white bread, crusts removed
• 1/2 cup freshly brewed espresso
• 2 tablespoons dark rum
• 2 tablespoons sugar
• 1 1/2 cups chilled heavy cream
• 1 cup sliced almonds, toasted

DIRECTIONS

Put the chopped chocolate in a bowl set in a pan of hot (not boiling) water. When the chocolate begins to melt, stir until completely smooth. Keep it warm, over the water, off the heat.

Slice the bread into 1/2-inch-thick slices, and lay them flat in one layer, close together, on the tray or baking sheet.

Pour the warm espresso into a spouted measuring cup, stir in the rum and sugar until sugar dissolves, then stir in half the melted chocolate. Pour the sauce all over the bread slices, then flip them over and turn them on the tray, to make sure all the surfaces are coated. Let the bread absorb the sauce for a few minutes.

Meanwhile, whip the cream until soft peaks form, by hand or with an electric mixer.

To assemble the parfaits: Break the bread into 1-inch pieces. Use half the pieces to make the bottom parfait layer in the six serving glasses, dropping an equal amount of chocolatey bread into each. Scrape up some of the unabsorbed chocolate sauce that remains on the baking sheet, and drizzle a bit over the bread layers. Next, drop a layer of whipped cream in the glasses, using up half the cream. Top the cream layer with toasted almonds, using half the nuts.

Repeat the layering sequence: Drop more soaked bread into each glass, drizzle over it the chocolate sauce from the tray and the remaining melted chocolate. Dollop another layer of whipped cream in the glasses, using it all up, and sprinkle the remaining almonds on top of each parfait.

This dessert is best when served immediately while the melted chocolate is still warm and runny.



From Denny: Upside down cakes are so ridiculously easy they are a great introduction for beginner bakers or kids to enjoy success! With autumn here, caramel comes to mind and this is the first recipe I've seen combining the favorite tastes of many into an easy upside down cake. Give it a try in your home this cold weather season!

Chocolate-caramel-banana upside-down cake

From: "Cake Keeper Cakes" by Lauren Chattman
Makes: 8 servings

INGREDIENTS

Topping:

• 1⁄2 cup (1 stick) unsalted butter
• 3⁄4 cup packed light brown sugar
• 3 ripe bananas, peeled and cut into 1⁄4-inch-thick slices

Cake:

• 3⁄4 cup plus 2 tablespoons unbleached all-purpose flour
• 6 tablespoons unsweetened Dutch process cocoa powder, sifted
• 3⁄4 teaspoon baking soda
• 1⁄4 teaspoon salt
• 6 tablespoons (3⁄4 stick) unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 2 teaspoons pure vanilla extract
• 2⁄3 cup buttermilk

Directions:

Topping:

1. Preheat the oven to 350 degrees Fahrenheit. Grease a 9-inch round nonstick pan and dust with flour.

2. Heat the butter in a medium saucepan over medium heat until foaming. Whisk in the brown sugar, turn the heat to low, and cook, whisking, for 2 minutes. Scrape the mixture into the prepared pan and smooth with a spatula. Arrange the banana slices in concentric circles on top of the sugar mixture. Set aside.

Cake:

1. Combine the flour, cocoa powder, baking soda and salt in a medium mixing bowl.

2. Combine the butter and granulated sugar in a large mixing bowl and cream with an electric mixer on medium-high speed until fluffy, about 3 minutes.

3. With the mixer on low speed, add the eggs, one at a time, scraping down the sides after each. Turn the mixer to high speed and beat until the mixture is light and increased in volume, about 2 minutes. Stir in the vanilla.

4. With the mixer on low, stir in 1⁄3 of the flour mixture. Stir in 1⁄2 of the buttermilk. Repeat with the remaining flour and milk, ending with the flour. Scrape down the sides of the bowl and beat the batter on high speed for 30 seconds.

5. Pour the batter over the bananas, gently spreading it into an even layer.

6. Bake until a toothpick inserted into the center comes out clean, 40 to 45 minutes. Transfer the pan to a wire rack and let stand for 5 minutes. Holding the pan and a plate together with oven mitts, immediately invert the hot cake onto the plate. If necessary, replace any fruit stuck to the bottom of the pan.

Let the cake cool for 20 minutes and serve warm, or serve at room temperature.

TIPS

Store uneaten cake in a cake keeper, or wrap in plastic and store at room temperature for up to 2 days.



From Denny: I've always loved to bake bread in the cold winter months. The smell of baking bread wafting through the house is nothing short of heavenly! Surely, Heaven must smell like warm chocolate chip cookies and baking bread... :)

It's a great video but they never put up the recipe online. (Makes you want to growl a perfectly intoned unhappy grrrr...) If you already know how to bake sweet bread, just add the chocolate chunks and fresh shaved coconut. But, hey! The video ends up looking like funny slapstick, unintentionally, as the news crew was getting punchy at the end of their day, so I put it up here. Also, you get a chance to see the finished product and see if you want to purchase the baker's new cookbook with the recipe in it. Either way, it's still informative and entertaining!

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