Recipe: Cajun Red Beans and Rice

Cajun Red Beans and Rice: "It's another Saturday night in Baton Rouge, Louisiana, and we are hungry for some Red Beans and Rice with Andouille Sausage. Um Um! That's some good stuff cher!" 1 video.

By Mike Stokes

Recipe: Black Caviar Pie

Caviar Pie

Serves 6 to 8.

From: artist Marguerite Robichaux, of Baton Rouge, Louisiana and Maine

The artist says she first tasted a version of this caviar pie in Perth, Australia in 1978 when she flew there to celebrate friend Jud Strunk’s 50th birthday. This dish is one of the favorites the honoree’s wife prepared. Over the years, Robichaux has adapted it to her taste.


Ingredients:

6 eggs, hard cooked and chopped fine

6 Tablespoons mayonnaise

Black pepper to taste

6 Tablespoons grated onion

1 (8-oz.) package cream cheese, room temperature

1 (8-oz.) container sour cream, room temperature

4 ozs. red or black caviar, drained and chilled

Lemon wedges

1 French bread banquette, thinly sliced and toasted


Directions:


Mix eggs and mayonnaise and season with pepper. Spread in bottom of a glass pie plate.

Sprinkle grated onion over egg mixture and press lightly. Chill.

Mix cream cheese and sour cream until smooth. Drop by spoonfuls onto the layers in the pie plate. Smooth over the top and seal the edges. Chill.

Just before serving, sprinkle caviar on top and garnish with lemon wedges. Serve with toasted baguette slices.

Recipe: Chocolate Carrot Cake

CHOCOLATE CARROT CAKE

From: mOOnchild

Ingredients
For cake layers:

2 cups all-purpose flour

2 cups granulated sugar

1/3 cup unsweetened cocoa powder (not Dutch-process)

1 teaspoon salt

1 teaspoon each baking powder and baking soda

4 large eggs

1 1/2 cups vegetable oil

4 medium carrots, shredded coarse (about 2 cups)

For cream cheese frosting:

4 ounces cream cheese, softened

2 tablespoons unsalted butter, softened

1 tablespoon vanilla

1/2 cup confectioners' or powdered sugar

For chocolate glaze:

1/2 cup semisweet chocolate chips

3 ounces fine-quality BITTERSWEET chocolate
(not unsweetened)

6 tablespoons heavy cream

1 tablespoon unsalted butter

1/2 teaspoon vanilla

1 cup confectioners' or powdered sugar


CAKE LAYERS:

Preheat oven to 350ºF. and grease and flour two 9 by 2-inch round cake pans, knocking of excess flour. Into a bowl sift together flour, sugar, cocoa powder, salt, baking soda and baking powder. In a large bowl with an electric mixer beat together eggs and oil on low speed until combined well. Add flour mixture and beat until just combined. Stir in carrots and devide batter between pans. Bake cake layers in middle of oven 35 to 50 minutes, or until tester comes out clean. Cool cake in pans on a rack 10 minutes and invert onto rack to cool completely.

CREAM CHEESE FROSTING:

In a bowl with an electric mixer beat together cream cheese and butter until smooth. Add vanilla and confectioners' sugar and beat untl creamy. Spread frosting on top of 1 cake layer and top with other layer

CHOCOLATE GLAZE:

In a small saucepan combine glaze ingredients and cook over moderate heat, stirring frequently, until chocolate is melted and glaze is smooth. Remove from heat and cool glaze slightly. Spread glaze over top and sides of cake and chill 1 hour, or until set.

Serves 6 to 8.


Photo by scubadive67 @ flickr

Simple Easy Ways to Update Loved Recipes to Healthy

Simple Easy Ways to Update Loved Recipes to Healthy: "Bon Appetit!
There are small tweaks you can do to update and still retain the pleasure of eating well! 4 videos."

Have you learned how to make ghee or clarified butter yet? It's easy AND healthier! The taste is awesome too.

In this article I took an already tasty Swiss Green Bean Casserole and tweaked it to a healthier and still tasty version. Try it yourself on your old but well-loved recipes!

By Denny Lyon
Photo by iLoveButter @ flickr

Neighborhood Restauraunts of New Orleans

Neighborhood Restauraunts of New Orleans - Plan on visiting New Orleans soon and want to make your dollar stretch? Then do what the locals do and go eat where they eat. Here are several choices.

By NOLA in the ocho
Photo by Lyndi & Jason @ flickr

Happy Marti Gras!

Laissez le bon temps rouler! (Let the good times roll!)

Fat Tuesday - Marti Gras - is finished and New Orleans and parts of Louisiana are hung over, sleep-deprived and letting loose the street cleaners to sweep away debris from thousands of partying visitors. A good time was had by all! :) After all, New Orleans IS known as Sin City. A three hundred year history has earned its name.

Now begins Ash Wednesday when it's time to put away the excess and begin a 40 day period of learning a new self-discipline in some area of life choice. People give up all kinds of things like chocolate, all sweets, eating meat, you name it.

While it sounds a bit odd to still observe a centuries old religious custom whether you are religious or not, it does have its benefits. It's like re-starting New Year's again with a new resolution because chances are you didn't keep it at New Year's and are feeling a bit sheepish. Ash Wednesday is your second chance! Make it a good one.

And remember, a life of excess suffers much and lives short. A life of balance is serene, peaceful and fulfilling. You live a lot longer in good health. Who said that? Uh... me and just now! I'm good, baby, I'm really good! :)

Confessions of a Cajun Traiteuse - A Bite Of Armadillo - Part V

Confessions of a Cajun Traiteuse - A Bite Of Armadillo - Part V: "It isn't very often that you get to meet a real heroine or hero. I'm not talking about the ones who are famous, but the real ones, the selfless individuals who make a difference in this world, without much of the world taking notice. Even more amazing, is that most of them don't even realize the status they have achieved, and the significance of their achievements. Many of them would be embarrassed to be recognized publicly."

By Jerilee Wei

Recipe: Espresso Fudge Cake with Kahlua Glaze

Espresso Fudge Cake with Kahlua Glaze

From: Bon Appétit May 2001

Yield: One 10” tube cake

Difficulty: Easy

Preparation: 30 minutes plus baking and cooling times

This simple Bundt cake is a stunner: The sour cream and eggs make it ultra-moist and rich, while the espresso ups the intensity of the chocolate and downplays its sweetness.


Cake:

4 ounces semisweet chocolate, chopped

One 18.25-ounce box Betty Crocker Super Moist Devil’s Food Cake Mix with Pudding

1 cup sour cream

½ cup vegetable/canola oil

3 large eggs

1/3 cup Kahlua liqueur

3 Tablespoons instant espresso powder, such as Medaglia D’Oro


Kahlua glaze:

3 Tablespoons unsalted butter, melted

1 cup confectioners’ sugar, sifted

3 Tablespoons Kahlua liqueur


Make cake: Position rack in center of oven and preheat to 350° F. Coat inside of 10” Bundt pan with nonstick cooking spray.

Two methods to melt chocolate, your choice

Melt chocolate: In a microwave place coarsely chopped chocolate in a proper container and microwave at medium (50%) for 1 ½ to 4 minutes, stopping and stirring often until chocolate is shiny and melted. If overheated chocolate can become grainy.

Melt chocolate: On top of the stove place coarsely chopped chocolate in top of a double boiler over hot, not simmering, water. As the chocolate melts, stir until melted and smooth.

Let melted chocolate cool to room temperature.

Place cake mix in bowl of electric mixer fitted with whisk attachment. Add sour cream, vegetable oil, eggs, Kahlua, espresso powder and cooled chocolate. Mix on low speed for 2 minutes, or until just combined. Remove bowl from mixer and scrape down sides with rubber spatula, folding in any remaining unincorporated ingredients.

Pour batter into prepared pan and smooth top. Bake for 45-5-0 minutes, or until skewer inserted in center comes out clean. Cool cake on wire rack for 5 minutes, and then turn cake out of pan onto wire rack. Allow to cool completely.

Make glaze: Combine melted butter, confectioners’ sugar and Kahlua in small bowl; whisk until smooth. Pour glaze over top of cake, allowing it to run down sides and center of cake.

Introduction to Common Cajun Instruments -- Part IV -- The Triangle or Ti-fer (and other)

Introduction to Common Cajun Instruments -- Part IV -- The Triangle or Ti-fer (and other): "In the history of traditional Cajun music, the loud and attention getting 'triangle or ti-fer' (little iron) is often an overlooked part of the sound and feel of this musical genre (pronounced tee fair)." 6 videos.

By Jerilee Wei

Recipe: Chunky Guacamole

Louisiana food has long been influcenced by our immigrants. When Asian and Mexican restaurants began appearing about 20 years ago Louisianians were quick to support them - especially when the food was declared as awesome! :)

Looking for a simple guacamole recipe you can make up fresh without resorting to the grocery store deli section and preservatives? Look no further as here is a basic and simple recipe to pair up with your favorite tortilla chips on the weekend!



Chunky Guacamole

Serves 6.


Ingredients:


4 ripe avocados

¼ cup fresh lime juice

¼ cup chopped red onion

1 Tablespoon minced garlic

Salt and pepper to taste


Directions:


Cut the avocados in half by running a paring knife around them.

Use a teaspoon to scoop the pit out of each one.

Now run the spoon between the flesh and the skin. Place the avocado flesh into the mixing bowl.

Coarsely mash the avocado with a dinner fork. Add in the lime juice.

Add in onions, garlic, salt and pepper to taste. Serve immediately. If you need to hold the guacamole for a few hours, try placing a layer of sour cream over the top, cover with plastic wrap and refrigerate. Usually, it won’t turn brown this way.

Overview of Common Cajun Instruments -- Part II -- The Cajun Fiddle

Overview of Common Cajun Instruments -- Part II -- The Cajun Fiddle: "The backbone of any Cajun music, is the Cajun fiddle. Basically, any violin is technically called a fiddle, no matter what genre of music is being played. The difference with Cajun fiddling is that traditionally, there are two fiddlers. One Cajun fiddler plays the melody, while the other echoes with the rhythmic complement (sometimes called bassing or seconding).



The Cajun fiddle came to Louisiana with our Acadian ancestors. In reality, it was the only instrument used in our early music." 4 videos.

by Jerilee Wei

Overview of Common Cajun Instruments - Part I -- The Cajun Accordion

Overview of Common Cajun Instruments - Part I -- The Cajun Accordion: "In the beginning, Cajun music originated in the late 1800s, in South Louisiana. I'm not going to rehash the whole story of how our Acadian ancestors came to Louisiana, here in this hub. Let's just say our ancestors transported many pleasing ballads of old Acadian stories. Some of those songs came from Old World France. They are the foundation of Cajun music.



Our neighbors, other settlers to Louisiana, were primarily German settlers. They were the ones that gave us the Cajun accordion. It wasn't always a part of our music, just a delightful addition to it. In the days before amplifiers, no doubt it's popular addition to Cajun bands had a lot to do with it's ability to be played loud over the noise of a typical dance hall." 8 videos.

By Jerilee Wei

Recipe: Curried Cheese Paté

With the Marti Gras season upon us here is an easy recipe to consider for your guests and family to enjoy. This is a popular appetizer at parties and can be made ahead and frozen until your gathering. It looks beautiful on the serving platter.


Curried Cheese Paté

From: Cooking and Gardening with Dianne by Dianne Cage, Monroe, Louisiana



Ingredients:


2 (8 oz.) packages light cream cheese, room temperature

2 cups grated sharp Cheddar cheese, room temperature

6 Tablespoons sherry

2 Tablespoons Worcestershire sauce

2 Tablespoons curry powder

½ teaspoon salt

½ teaspoon red pepper


Ingredients for Topping:


1 (8 oz.) jar chutney, chopped small if necessary (cranberry chutney or Major Grey’s)

½ cup chopped peanuts

½ cup chopped green onion (tops and all)

½ cup grated coconut


Ginger snaps or assorted crackers


Directions: Cream together the cheeses with sherry, Worcestershire sauce, curry powder, salt and pepper.

Pour and mold on a large plate or cheese board. Cover with plastic wrap and chill 4 hours. This can be made 2 or 3 days ahead or made earlier and frozen. If frozen, defrost at room temperature before garnishing with condiments.

Garnish in layers with chutney, peanuts, onions and coconut. Serve with thin gingersnaps or saltine crackers.

Recipe: Flourless Chocolate Cake with Coffee Liqueur

Flourless cake is great for two reasons: one, it means more chocolate and two, less flour means less gluten which means your metabolism can stay on higher rev. Gluten has the bad habit of slowing down the metabolism and causes swelling and eventual weight gain. Bummer! Kudos to the genius who invented flourless chocolate cake for us!

Photo by starmist1 @ flickr


Flourless Chocolate Cake with Coffee Liqueur

From: Chef Ray Johnson of Café Mundo, San Jose, Costa Rica

Yield: 12 servings

Serve this with coffee ice cream or whipped cream, if desired. Beaten eggs make this cake lighter in texture than most other flourless chocolate cakes.


Ingredients:

1 pound semisweet chocolate, chopped

1 cup (2 sticks) unsalted butter

¼ cup coffee liqueur

1 teaspoon vanilla extract

7 large eggs, room temperature

1 cup sugar

Powdered sugar


Directions: Preheat oven to 350° F. Butter 9-inch diameter springform pan with 2 3/4 –inch-high sides. Line bottom of pan with parchment paper. Stir chocolate, butter, coffee liqueur and vanilla in heavy large saucepan over low heat until melted and smooth. Cool to lukewarm.

Using electric mixer, beat eggs and 1 cup sugar in large bowl until thick and pale, and slowly dissolving ribbon forms when beaters are lifted, about 6 minutes. Fold 1/3 of egg mixture into lukewarm chocolate mixture. Fold remaining egg mixture into chocolate mixture.

Place prepared pan on baking sheet. Transfer batter to prepared pan. Bake until tester inserted into center comes out with moist crumbs attached, about 55 minutes. Cool 5 minutes. Gently press down edges of cake. Cool completely in pan.

(Cake can be prepared up to 1 day ahead. Cover with plastic wrap and refrigerate. Let stand at room temperature 1 hour before continuing.)

Run knife around pan sides to loosen cake. Remove sides of pan; transfer cake to platter. Remove parchment paper. Sprinkle cake with powdered sugar and serve.

Recipe: Ubiquitous Aubergine (Egglplant)

Ubiquitous Aubergine - "Aubergine, eggplant, call it what you may, it’s a strange fruit. By itself, it’s nothing – bland – tasteless - so why would anyone choose to use it. The answer is simple, tart it up with a few other ingredients and wow - it magically changes. It takes on a charisma all of it’s own."

From my friend Anthony in Spain, read about what other cooks worldwide do with this lovely versatile vegetable!

By ajbarnett
Photo by woodleywonderworks @ flickr

Creole Vs. Cajun - Kissing yet Distant cousins

Creole Vs. Cajun - Kissing yet Distant cousins - "To start with, as far as Creoles go, it seems that if you put two New Orleans historians in a locked room and ask "What exactly is a Creole?" only one will come out alive."

By NOLA in the ocho
Photo by snuzzy @ flickr

Recipe: Strawberry White Chocolate Napoleons

Napoleons are a popular sweet in Louisiana and especially New Orleans. Even the restaurant chain of La Madaleine features them daily as do other pastry shops.

This recipe is easy to make because of the purchased frozen puff pastry. All you do after baking is fill them with an easy white chocolate mousse mixture and top with fresh strawberries. Of course, the final garnish is a lovely drizzle of melted semi-sweet chocolate.

Strawberry White Chocolate Napoleons

Yield: 12 servings

From: Kraft Foods


Ingredients:


1 sheet frozen ready-to-bake puff pastry

1 package (6 squares) premium white baking chocolate

1 ½ cups heavy or whipping cream, divided

1 1/3 cups sliced strawberries

2 squares semi-sweet baking chocolate, melted


Directions: Thaw pastry sheet at room temperature 30 minutes. Heat oven to 400 degrees F.

Unfold pastry sheet on lightly floured surface. Cut into 3 strips along fold marks. Bake on cookie sheet 15 minutes or until golden. Remove from cookie sheet. Cool on wire racks.

Microwave white chocolate and ¼ cup of the cream in large microwavable bowl on HIGH 2 minutes or until white chocolate is almost melted, stirring halfway through heating time. Stir until white chocolate is completely melted. Cool 20 minutes or until room temperature, stirring occasionally.

Beat remaining 1 ¼ cups cream in chilled medium bowl with electric mixer on medium speed until soft peaks form. DO NOT OVERBEAT. (It will separate and become useless.) Fold ½ of the whipped cream into white chocolate mixture. Fold in remaining whipped cream just until blended.

Split each pastry strip into 2 layers. Set aside 2 of the top layers. Spread remaining 4 layers each with ½ cup of the white chocolate mousse and 1/3 cup of the sliced strawberries. For each dessert assemble 2 layers and top with 1 of the reserved layers. Drizzle with melted chocolate.

Refrigerate up to 4 hours. Makes 12 servings.

Roux - The Secret to Great Cajun Cooking

Roux - The Secret to Great Cajun Cooking: "Traditionally, Creole roux is used with lard or bacon fat, while Cajuns utilized butter. Modern-day Cajuns now use vegetable oil and it is usually cooked until the color appears copper to dark brown. However, some do use a light brown roux in their recipes. Cooking it until it reaches a dark brown color imparts a unique and rich flavor like no other to whatever dish is being prepared."

By Cayenne_Pepper

Have the Time of Your Life - Mardi Gras in Louisiana

Have the Time of Your Life - Mardi Gras in Louisiana: "Mardi Gras began in New Orleans in 1927 with the first street parade and is often referred to 'the greatest free show on earth!' It is the city's largest celebration and attracts hundreds of thousands of visitors from all over the world."

By Cayenne_Pepper

Newest Health Care Plan: Food as Medicine

Newest Health Care Plan: Food as Medicine - "OK, so what does the minor political rant have to do with food as medicine you ask? Plenty. When jobs are scarce or people are underemployed – like most of America right now with 100,000 each week entering those unhappy ranks – people make really bad food choices.

Because of job and ensuing financial stress they go to sugar, lots of carbohydrates and low quality meats. With stress on the rise during this tough economic time worldwide, wallets and bank accounts depleted, it’s time to think of food as medicine."

By Denny Lyon
Photo by Zest-pk @ flickr

Valentine's Day, isn't love complicated enough?

Valentine's Day, isn't love complicated enough?: "It seems that in the old days there where two saints who were called Valentine and which both have been assassinated on 14 February. And that is the best reason to have a party for loved ones of course!"

How do you like the photo of a man AND chocolate - does it get any better than this, ladies? I collected this photo months ago and was trying to figure out where and when I could use it - wow!

By Lazur
Photo of heart by Lazur @ hubpages
Photo of man and chocolate love picked up from StumbleUpon and have no clue as to copyright

Recipe: Espresso-Ganache Tartlets

Espresso-Ganache Tartlets

Yield: 6 servings

From: Bittersweet Pastry Shop, Chicago, Illinois.



Crust:

½ cup (1 stick) unsalted butter, room temperature

¼ cup sugar

1 large egg

1 ½ cups all-purpose flour

¼ teaspoon baking powder

1/8 teaspoon salt


Ganache filling:

¼ cup hot water

1 Tablespoon instant espresso powder

¾ cup whipping cream

2 Tablespoons sugar

10 ounces bittersweet (not unsweetened) OR semisweet chocolate, chopped


Directions for crust: using electric mixer, beat butter and sugar in medium bowl until light. Beat in egg. Add flour, baking powder and salt; beat just until blended. Divide dough among six 3-inch-diameter tartlet pans with 1-inch-high sides and removable bottoms. With floured fingertips, press dough into pans. Refrigerate 1 hour, then freeze 10 minutes.

Preheat oven to 350° F. Bake tartlets until golden brown, about 25 minutes. Transfer to racks and cool completely.

Directions for filling: Mix ¼ cup hot water and espresso powder in small bowl until espresso dissolves. Bring cream and sugar to simmer in heavy medium saucepan, stirring until sugar dissolves. Remove from heat. Add chocolate; stir until melted and smooth. Mix in espresso mixture. Pour hot filling into tartlets. Chill until chocolate sets, at least 2 hours. (Can be made 1 day ahead. Cover and keep refrigerated.) Remove tart pan sides from tartlets. Transfer to plates and serve.

Recipe: Graham Cracker Torte & Lemon Buttermilk Ice Cream

Graham Cracker Torte & Lemon Buttermilk Ice Cream

How many times when you had just a few leftover graham crackers languishing in the back of your pantry? What to do with them? Along comes this easy fun recipe to solve the dilemma of frugality that even has some protein in it! The torte combined with the tart ice cream will remind you of lemon meringue pie.

While for February it's too cold in most climates to eat ice cream, just keep this recipe on hand for when the weather does heat up to intolerable and cooling lemon is just wonderful to beat the heat! Right now try out the torte to see how easy it is and enjoy.

Crazy weather this year in Louisiana! Cold below freezing for days then up to pleasant in the 70's for several days and you never know what to expect. You never know when you might want to make some ice cream in February! :)



Yield: 6 – 8 servings

From: Betty Berry


Ingredients:

3 egg whites at room temperature

1 cup sugar, divided

¾ cup fine graham cracker crumbs

1 teaspoon baking powder

2 cups chopped pecans

1 teaspoon vanilla extract

Sweetened whipped cream, optional

Directions: Preheat oven to 300° F. Beat egg whites until stiff; gradually add ½ cup sugar.

Combine remaining sugar, graham cracker crumbs and baking powder. Add to egg whites along with pecans and vanilla. Blend lightly but well.

Pour into a buttered 8-inch pie plate. Bake for 25 – 30 minutes.

Cool, slice into wedges and top with whipped cream or Lemon Buttermilk Ice Cream.

Note: Torte will fall and crack in center when cool, so don’t panic!)


***


Lemon Buttermilk Ice Cream


Yield: 8 (1/2 cup) servings


Ingredients:

2 cups sugar

6 large lemons

1 quart low-fat organic buttermilk

1/8 teaspoon salt

2 teaspoons lemon peel zest


Directions: Place sugar in a medium-size bowl. Grate the zest of 2 – 3 lemons to produce 2 teaspoons of zest. Juice as many lemons as needed to get ½ cup lemon juice. Add zest and juice to sugar. Mix well.

Add buttermilk and salt. Stir until sugar dissolves Chill 4 hours or overnight.

Freeze in an ice cream maker according to manufacturer’s instructions.

Makes 8 (1/2 cup) servings

Nutrition: 243 calories, 1 gram fat, 1 milligram cholesterol and 153 milligrams sodium.

Bruce Springsteen in 1981 - Jole Blon

Goes with article: Guide to Traditional Cajun Songs

Guide to Traditional Cajun Songs

Guide to Traditional Cajun Songs: "Much like the raconteur tales of old, according to the tastes of the performer, the lyrics of the songs were often improvised or made up as they went along. This created an on-going evolution as the songs were in a constant flow of change. These early Cajun songs were generally performed as unaccompanied ballads. They were narrative songs."

Serious in depth article about the evolution of Cajun folk songs. 5 videos for your listening pleasure too!

By Jerilee Wei
Video above of Bruce Springsteen, rock version of Cajun Jole Blon

Ten Illustrated Quotes: Humor

Ten Illustrated Quotes: Humor: "Collecting humorous quotes is always a laugh out loud moment well spent. Well, I’m always advising people to live out loud…"

We do so love a good laugh down here in Louisiana, enjoy!

By Denny Lyon
Photo by Midnight-digital

Recipe: Rich Chocolate Cake with Fluffy White Frosting

Rich Chocolate Cake with Fluffy White Frosting

Yield: 16 servings from 13x9-inch cake or 8-inch 3-layer cake.

From: Good Housekeeping Great Baking: 600 recipes for cakes, cookies, breads, pies and pastries, published 2003

This is a great cake for birthdays; it’s easy and has a Mexican Chocolate Spice version.


Ingredients for cake:

2 cups all purpose flour

1 cup unsweetened cocoa

2 teaspoons baking powder

1 teaspoon baking soda

½ teaspoon salt

1 1/3 cups milk

2 teaspoons vanilla extract

2 cups sugar

1 cup butter (2 sticks), softened

4 large eggs

Fluffy White Frosting


Directions: Preheat oven to 350° F. Grease 13x9x2-inch baking pan or three 8-inch round cake pans. Line bottom/s with waxed paper; grease and flour paper.

In medium bowl, stir together four, cocoa, baking powder, baking soda and salt. In measuring cup, mix milk and vanilla.

In large bowl, with mixer at low speed, beat sugar and butter until blended. Increase speed to high; beat until creamy, about 5 minutes. Reduce speed to medium-low; add eggs, 1 at a time, beating well after each addition (mixture may appear grainy).

Reduce speed to low; add flour mixture alternately with milk mixture, beginning and ending with flour mixture. Beat until batter is smooth, scraping bowl occasionally with rubber spatula.

Pour batter into prepared pan/s. Bake 40 to 45 minutes for 13x9-inch cake, 30 minutes for 8-inch cake layers or until toothpick inserted in center of cake comes out clean. Cool in pan on wire rack 10 minutes. With small knife, loosen sides of 13x9-inch cake or 8-inch layers from sides of pan; then invert cake onto wire rack to cool completely.

Meanwhile, prepare Fluffy White Frosting. Frost side and top of 13x9-inch cake; or use to fill and frost layer cake.

Makes one 13x9-inch cake, 16 servings or one 8-inch 3-layer cake, 16 servings.

Nutritional analysis per serving of 13x9-inch cake: about 355 calories, 5 grams protein, 54 grams carbohydrate, 15 grams total fat (8 grams saturated), 2 grams fiber, 87 milligrams cholesterol and 365 milligrams sodium.



Alternate Version of Cake: Mexican Chocolate Spice Cake

Prepare batter as for Rich Chocolate Cake but use only 2/3 cup milk and add 2/3 cups strong black coffee; add 1 teaspoon ground cinnamon and 1/8 teaspoon ground cloves with flour mixture. Bake and frost as directed.

Rich Chocolate Cupcakes

Prepare batter as for Rich Chocolate Cake. Line (36) 2 1/2 –inch muffin-pan cups with fluted paper liners. Pour batter into prepared pans. Do not bake all cupcakes at once. Bake only as many as will fit on center rack of oven. Bake 25 minutes, or until toothpick inserted in center comes out clean. Repeat with remaining batter. Cool in pans on wire rack 10 minutes. Remove cupcakes from pans to cool completely. Frost tops of cupcakes with Fluffy White Frosting or desired frosting. Makes 36 cupcakes.

Each cupcake: 155 calories, 2 grams protein, 24 grams carbohydrate, 6 grams total fat (4 grams saturated), 1 gram fiber, 39 milligrams cholesterol and 160 milligrams sodium.


Fluffy White Frosting

2 large egg whites

1 cup sugar

¼ cup water

1 teaspoon light corn syrup

¼ teaspoon cream of tartar

Directions: In top of double boiler, or in medium stainless-steel bowl, set over 3 to 4 quart saucepan, over 1-inch simmering water (double boiler top or bowl should be about 2 inches from water), with hand-held mixer at high speed, beat egg whites, sugar, water, corn syrup and cream of tartar until soft peaks form and temperature reaches 160° F. on candy thermometer, about 7 minutes.

Remove double boiler top or bowl from saucepan; beat mixture 5 to 10 minutes longer, until stiff peaks form.

Makes about 3 cups.
Nutritional analysis per Tablespoon: about 15 calories, 0 grams protein, 4 grams carbohydrate, 0 grams total fat, 5 grams fiber, 0 milligrams cholesterol and 5 milligrams sodium.

Harvest Moon Frosting variation:

Prepare as above but use 1 cup packed dark brown sugar in place of white sugar. As to nutritional analysis this frosting is 20 calories.

Recipe: Green Spinach Noodles - casserole

Green Spinach Noodles Casserole

Serves 6 to 8. From Betty Istre.

Here’s an easy fast dish to prepare on a cold winter’s night. Use some of that leftover ham, chicken or turkey from the holidays that was not enough to serve alone. Combined in this comfort pasta dish it’s a real winner!


Ingredients:

½ chopped onion

½ cup chopped celery

1 stick butter

1 can cream of celery soup

1 can cream of mushroom soup

1 (8-oz.) can sliced mushrooms

Water

2 cups chopped cooked ham, chicken or turkey

1 (6-oz.) package spinach noodles, boiled until barely done, drained

1 cup diced cheese (Colby cheese is really good)

1 (8-oz.) carton sour cream

1 cup shredded Cheddar cheese


Directions: Sauté onions and celery in butter until clear.

Add soups and mushrooms. Mix well and gradually add 1 soup can of water.

Stir in meat and noodles and season to your taste. Stir in diced cheese and sour cream. If not very soupy, add a little water.

Bake in a greased casserole dish at 350 degrees F. until bubbly (about 35 minutes).

Sprinkle with grated cheese on top and let sit 10 minutes in oven that has been turned off.

How to Catch Catfish

World Record HUGE Catfish!!!!!

How to catch Catfish: "I remember when me and a buddy went night fishing for the Big Blue Cats back in the 70s.We used nightcrawlers and chicken livers for bait. We built a bon fire to keep warm by and to entice the fish to come closer to shore.



We fished all night and caught at least 50 Blue Cats that night.Some of them weighing up to 20 pounds.Here are a few ideas if you haven't cat fished..."



This man loves to fish and so do people from Louisiana! They don't call Louisiana the Sportsman's Paradise for nothing! He provides a recipe too and some interesting videos you will enjoy.



By flread45

Molecular Gastronomy – Where Science Meets Cuisine

Molecular Gastronomy – Where Science Meets Cuisine: "The science of molecular gastronomy has given us knowledge about why foods do what they do, under what circumstances, and how. And it has fascinated us by busting myths..."

By Sallys Trove
Photo by Claire L. Evans @ flickr

Recipe: Triple Chocolate Fudgsicle Panna Cotta

Triple Chocolate Fudgsicle Panna Cotta

From: Pastry Chef John Miele, from restaurant Aureole, New York City

Yield: 6 servings

Easy as any other panna cotta Italian dessert! Takes only 35 minutes preparation time plus chilling time.


Ingredients:

¼ cup water

1 envelope powdered unflavored gelatin (about 2 ¼ teaspoons)

1 ½ cups whole milk

1 ½ cups heavy cream

2 Tablespoons sugar

4 ½ ounces milk chocolate, finely chopped

1 ½ ounces bittersweet chocolate, finely chopped

½ ounce unsweetened chocolate, finely chopped

1 ½ teaspoons vanilla extract


Garnish:

Whipped cream

Fresh berries


Directions: Have ready six 10-ounce martini glasses. Pour water into small bowl. Sprinkle gelatin over water and set aside to soften for 5 to 10 minutes.

Combine milk, cream and sugar in medium-sized, heavy saucepan. Bring to simmer over medium heat, stirring until sugar is dissolved. Reduce heat to low and add chocolates. Whisk until chocolates are melted and mixture is smooth. Remove from heat and immediately add softened gelatin mixture. Whisk until dissolved. Whisk in vanilla.

Strain mixture through fine-mesh sieve into pitcher or large glass measuring cup with pouring spout and fill martini glasses. Refrigerate until set, at least 6 hours.

Garnish each dessert, if desired, with whipped cream and fresh berries.

Aureole
34 East 61st Street
New York, New York 10021
212 – 319 - 1660

Recipe: Lemon Tart with Almond Crust

Here in Louisiana we are big fans of the taste of lemon! We love lemon desserts, especially cakes, tarts and cookies. From a home cook in Paris, France comes this lovely easy tart. Enjoy!



Lemon Tart with Almond Crust
From: Alexandra de Waresquiel, Paris, France

Yield: 8 servings


Ingredients for the Crust:

1 ¼ cups all purpose flour

1/3 cup whole almonds, toasted

1/3 cup sugar

½ teaspoon (scant amount) salt

½ cup (1 stick) chilled unsalted butter, cut into 1/2-inch pieces

3 Tablespoons (about) ice water

½ teaspoon almond extract


Ingredients for the Filling:


2/3 cup fresh lemon juice

½ cup plus 2 Tablespoons sugar

2 teaspoon grated lemon peel

4 large eggs


Optional garnishes:
Toasted sliced almonds

Lemon slices

Whipped cream


Directions for Crust: Blend flour, whole toasted almonds, sugar and salt in processor until almonds are finely ground. Add chilled butter and cut in using on/off turns until mixture resembles coarse meal. Mix 3 Tablespoons ice water and ½ teaspoon almond extract in small bowl; add to processor and blend until moist clumps form, adding more water by teaspoonfuls if dough is dry. Gather dough into ball and flatten into disk. Wrap disk in plastic; refrigerate 1 hour. (Can be prepared 1 day ahead. Soften dough slightly at room temperature before continuing.)
Preheat oven to 375° F. Roll out dough on floured surface to 12-inch round. Transfer to 9-inch-diameter tart pan with removable bottom. Press dough into pan. Fold in dough overhang, pressing to adhere and forming double-thick sides. Pierce dough all over with fork. Freeze 20 minutes. Bake crust until golden brown, piercing with fork if crust bubbles, about 30 minutes. Cool crust on rack 15 minutes. Maintain oven temperature.

Directions for Filling: Whisk lemon juice, sugar and lemon peel in medium bowl to blend. Add eggs and whisk until well blended. Pour mixture into crust. Bake tart until filling is set, about 25 minutes. Cool completely.
Garnish tart with toasted almonds and lemon slices and pipe whipped cream rosettes around edges, if desired. Cut into wedges and serve.

Video: The Don't Quit Poem

Inspirational video! Great for creative people to help with discouragement and burnout. Good images and music. Worth the listen.

Recipe: Macaroon Kiss Cookies

The photo is similar only of peanut butter chocolate kiss cookies to give anyone who is unfamiliar with this kind of cookie a better visual. Sorry I couldn't find a photo of the actual cookie. This is an easy recipe and a real yum! factor for fans of coconut, cream cheese AND chocolate!


Macaroon Kiss cookies
Ingredients:

1/3 cup butter, softened

3oz cream cheese, softened

3/4 cup granulated sugar

1 egg yolk

2 teaspoons almond extract

2 teaspoons orange juice

1 1/2 cups unsifted all-purpose flour

2 teaspoons baking powder

½ teaspoon salt

5 cups flaked coconut

Chocolate kisses

Preheat oven to 350° F.

Directions:

Cream together butter, cream cheese and sugar in large bowl until light and fluffy.

Add egg yolk, almond extract and orange juice; beat well.

Combine flour, baking powder and salt, gradually add to creamed mixture.

Stir in 3 cups coconut. Cover tightly and chill 1 hour.
Shape dough into 1" balls, roll in remaining coconut. Place on ungreased cookie sheet.

Bake for 10 - 12 minutes, or until lightly browned.

Remove from oven; immediately top with a chocolate kiss. Let cool on a wire rack.

Photo of peanut butter chocolate kiss cookies by bonimo @ flickr

Molecular Gastronomy – Where Science Meets Cuisine

Molecular Gastronomy – Where Science Meets Cuisine: "The science of molecular gastronomy has given us knowledge about why foods do what they do, under what circumstances, and how. And it has fascinated us by busting myths..."

By Sallys Trove
Photo by Claire L. Evan @ flickr

Recipe: Tea-Flavored Molten Chocolate Cakes

Tea-Flavored Molten Chocolate Cakes

What chocolate lover does not like these molten chocolate cakes oozing with warm chocolate spilling out over the dam of the cake to greet your fork for approval? Here’s a new and flavorful twist on the lava cake from Paris, France for your enjoyment!


Yield: 6 servings

From: Chef Alain Dutournier,
Carré des Feuillants, Paris, France
Featured in Bon Appetit magazine

Note: The chef used bergamot essence to flavor the dessert. In America it’s easier to find and use Earl Grey tea leaves in place of the essence.


Ingredients:


1 cup boiling water

2 teaspoons Earl Grey tea leaves

8 ounces bittersweet (not unsweetened) OR semisweet chocolate, chopped

7 Tablespoons unsalted butter

4 large eggs, separated

¼ cup unsweetened cocoa powder


Directions: Preheat oven to 400° F. Butter six ¾ cup soufflé dishes or custard cups. Sprinkle each with sugar; shake out excess. Place dishes on baling sheet. Combine water and tea leaves in small bowl; steep 5 minutes. Strain tea; discard leaves.

Combine chocolate and butter in heavy medium saucepan. Stir over low hat until mixture is smooth; cool to lukewarm. Whisk in egg yolks, then ¼ cup liquid tea and cocoa (reserve remaining tea for another use). Using electric mixer, beat egg whites in large bowl until soft peaks form. Gradually add sugar, beating until stiff but not dry. Fold egg whites into chocolate mixture in 3 additions. Divide batter among prepared dishes.

Bake cakes on baking sheet until puffed and set but still soft in center, about 16 minutes. Serve immediately.

Note: For other recipes visit my other fun blog:
Romancing The Chocolate

Recipe: Sweet and Sour Salmon with Horseradish Sauce

Sweet and Sour Salmon with Horseradish Sauce

This salmon would also be an easy dish to do ahead during a hot summer and good for entertaining and special occasions like Passover. Can be prepared up to 2 days ahead. The horseradish sauce can be prepared up to one week ahead.


Yield: 12 servings.

From: Susan Baum for Passover meal


Ingredients for Horseradish Sauce:


1 (8 to 10 oz.) horseradish root, trimmed, peeled, chopped (about 1 ¾ cups)

½ cup water

3 Tablespoons white vinegar

1 Tablespoon sugar


Ingredients for Salmon:

4 cups water

2 cups dry white wine

½ cup fresh lemon juice

½ cup sugar

20 black peppercorns

12 large fresh dill sprigs

2 bay leaves

4 teaspoons salt

12 (3 to 4 oz.) salmon fillets with skin

3 tomatoes, sliced into ½ -inch-thick rounds

1 cucumber, thinly sliced



Directions for Horseradish Sauce: Blend all ingredients in processor until almost smooth. (Can be prepared 1 week ahead. Cover and refrigerate.)

Directions for Salmon: Combine 2 cups water, 1 cup wine, ¼ cup lemon juice, ¼ cup sugar, 10 peppercorns, 6 dill sprigs, 1 bay leaf and 2 teaspoons salt in each of 2 large skillets over medium-high heat.

Bring to boil, stirring occasionally until sugar and salt dissolve. Reduce heat to medium-low.

Add 6 salmon fillets to each skillet; cover and simmer 3 minutes. Turn salmon over. Cover and simmer until just opaque in center, about 3 minutes. Cool 5 minutes.

Divide salmon and marinade into two 13x9x2-inch glass baking dishes. Refrigerate until cold, at least 3 hours. (Can be made 2 days ahead. Cover; keep refrigerated.) Using large spatula, lift salmon from marinade; transfer to plates. Remove skin, if desired. Garnish with tomatoes and cucumber slices. Serve with horseradish sauce.


Note: For other recipes visit my other fun blog -
Romancing The Chocolate

How To Make Chocolate From Scratch At Home

How To Make Chocolate From Scratch At Home - If you want to learn how to make your own chocolate from the very beginning, as in roasting your own beans and tempering it, you will enjoy this writer's tutorial.

It's in depth and an easy to follow step by step. You can try any level, go back later and learn the next level.

This tells you whether you would like to take it a step further and become a professional as it really gives you a great feel for the chocolate business.