Recipe: White Chocolate Walnut Bread Pudding

Image by jwinfred via Flickr

White Chocolate & Walnut Bread Pudding

Photo of another version of white chocolate bread pudding. Awesome presentation, wow!


From: O'Donnell's Restaurant, Chef Phil O'Donnell

Ingredients:

1½ quarts milk

2 teaspoons vanilla extract

6 large eggs

3 cups sugar

1- to 1 ½ lbs. stale New Orleans style French bread

½ lb. white chocolate

1 cup chopped walnuts


Directions: Add milk and vanilla to a sauce pot and scald. Set aside.

Put eggs and sugar into mixing bowl and whip until doubled in volume.

Slowly whisk scalded milk into egg and sugar mixture.

Add this mixture to the bread in large mixing bowl and let soak for 20 minutes.

Fold in the white chocolate and walnuts.

Put into a 13” x 9” casserole dish and bake at 350 degrees for 45 minutes to 1 hour. Check for doneness by placing a toothpick into the center of the dish. If it pulls out clean, the bread pudding is done. Serves 8-10.

Recipe: Seasoned Rump Roast

Image by mrlerone via Flickr

From Denny: Sometimes simple and rustic is best!

From: Cochon Butcher

Ingredients:

4 lbs rump roast

2 cups crimini mushrooms, chopped in ½ inch pieces

1 cup carrots, chopped in ½ inch pieces

1 cup onion, chopped in ½ inch pieces

1 cup par cooked potatoes, chopped in ½ inch pieces

2 cups red wine

1 cup stock (or water)


Directions: Place roast in a roasting pan or rack and cook at 450 degrees for about 30 minutes to form a nice brown crust. Add the chopped vegetables and the wine and reduce heat to 300 degrees. Cook for about one hour and 15 minutes for medium rare. Remove meat from pan and place the roasting pan over a medium high burner. Add stock and cook vigorously for 3 to 5 minutes to slightly intensify broth. Serve to accompany the roast.

Recipe: Fried Oysters on the Half Shell with Bacon Horseradish Hollandaise

Image by pieboy75 via Flickr

Photo of oysters getting ready to be fried

From: Mr. B's Bistro

Yield: Serves 4


Ingredients:

1 lb shucked oysters (1 pint)

2/3 cup Crystal hot sauce

1 large egg, lightly beaten

canola oil for frying

For 3-2-1 breading:

¾ cup all-purpose flour

1/2 cup corn flour

1/2 cup cornstarch

1/4 cup cornmeal

1 tsp kosher salt

¾ tsp granulated onion

¾ tsp granulated garlic

¾ tsp paprika

½ tsp chili powder

½ tsp white pepper

rock salt for serving

2 dozen oyster shells

1/2 cup bacon horseradish hollandaise sauce

Directions:

Drain oysters and toss with Crystal and egg. Marinate oysters, chilled and covered, 2 hours and up to overnight.

In a deep heavy saucepan heat about 2 inches oil until it registers 350 degrees on a deep-fat thermometer.

Make 3-2-1 breading: In a large bowl combine all ingredients.

Toss oysters in breading, shaking off excess, and fry in batches of 6 until golden brown, about one and a half minutes, making sure oil returns to 350 degrees before adding more oysters. Drain on paper towels and season with salt.

To serve arrange rock salt on 4 plates. Arrange oysters on half shells and place over salt. Top each oyster with a teaspoon of hollandaise

I Love You!

Sunday is a great time to thank God for inventing chocolate and wonderful readers like YOU!

Also, let me take this time to say a huge THANK YOU to everyone who subscribes via feeds and email. THANK YOU for reading this amusing little chocolate blog! It's a repository of awesome chocolate recipes as I run across them or have the time to transpose them from aging cookbooks in my own collection or cookbooks I find at book fairs.

Thanks for visiting, keep coming back and keep letting me know about new chocolate recipes and products - thanks for your emails!

Recipe: Oyster Pan Roast

Image by MarxFoods.com via Flickr

Photo of another version of baked oysters with mushrooms

Oyster Pan Roast

From: The Palace Cafe

Yield: Serves 4

Ingredients:

4 pieces French bread, 2-3 inch slices cut on a bias

1 Tbsp Butter, softened

4 Tbsp Breadcrumbs

2 Tbsp Freshly grated Parmesan cheese

1 qt Heavy cream

1 Tbsp Fresh rosemary, minced

1 Tbsp Shallots, minced

20 P & J Oysters

1 Tbsp Parsley, finely chopped for garnish

4 sprigs Fresh rosemary

Salt and white pepper to taste


Directions:

To make croutons, butter both sides of each piece of French bread and season with salt and pepper. Toast in a 350° oven until crisp.

Mix breadcrumbs and Parmesan cheese in a small bowl and reserve. Reduce cream by ½ over medium-high heat in a heavy saucepot. Stir in rosemary and shallots and reduce sauce until it thickens a bit. Strain to remove shallots and rosemary. Ladle cream into an oven-safe skillet and bring to a boil.

Add oysters and season to taste with salt and white pepper. Be careful not to over-salt the dish! Remember, the oysters are somewhat salty. Cook for 1-2 minutes, or until the ends of the oysters start to curl, then remove from heat. Sprinkle breadcrumbs and Parmesan cheese over oysters. Broil in a 350° oven until breadcrumbs are toasted and golden brown.

To serve, place a French bread crouton in the center of each serving plate. Spoon oysters and sauce around crouton. Spear rosemary sprig through crouton and sprinkle dish with parsley.


At the Palace Café this signature dish is served in individual 4 oz. French pans. For this pan roast presentation without all of the pans, serve Oyster Pan Roast family style from a cast iron skillet.

Recipe: Chocolate Sin Cake

Image by Bev (Sugarbloom Cupcakes) via Flickr

Photo of another kind of chocolate cake as it was so beautiful!

From: Café Sbisa

Ingredients:


2 lbs chocolate chips

1 1/3 lb butter

2 cups sugar

2/3 cup water

16 eggs


Directions: Heat chocolate and butter (chunks) in double boiler. Combine sugar and water in a sauté pan and simmer until dissolved, combine with chocolate mixture. Blend until smooth, then remove from heat. Whisk eggs lightly, avoiding excessive air. Gently combine egg and chocolate mixtures.

Using 2 loaf pans lined with parchment, pour cake mix about 1 ½ inch thick. Place pans into a large roasting pan. Place in oven and fill the pan with water being careful not to float the cake pans. Bake at 300 degrees for 2 hours. Remove and let cool.

Refrigerate to remove from parchment, slice prior to service.

At Café Sbisa, we whip 1 teaspoon finely ground espresso with heavy cream and powdered sugar and top the cake. Add berries and a mint sprig for garnish.

Recipe: Seafood Gumbo from a Louisiana Chef

Image by Southern Foodways Alliance via Flickr

Seafood Gumbo

From: Chef Forest Dillemuth


Ingredients:

1 lb Louisiana crawfish tails

1 rabbit (store-bought will work)

1 duck breast (trim any fat and again, store-bought will work)

1 lb Andouille sausage

1/2 lb boneless buffalo stew meat

1 lb shrimp

3 cloves garlic, chopped fine

1/4 cup chopped parsley

1 tsp ground thyme

1 tsp salt

1 Tbsp oregano

1 chopped purple onion

2 bell peppers (1 red and 1 yellow)

2 gallons water

2 Tbsp of roux mix

1 tsp filé powder

2 cups white rice

1 Tbsp olive oil


Directions:

Bring two gallons of water to boil. Add 1 clove of chopped garlic, parsley, thyme, oregano and salt to water. Once boiling place whole rabbit and boil slowly (until meat is soft and tender). Once rabbit is boiled pull from pot, let cool, remove all meat from bone and set aside. Also pull out 4 cups of water from the stock and set aside.

In new pot add olive oil and heat. Once heated add remaining garlic, onion and bell pepper and sauté until vegetables are tender. Now add sausage, duck, buffalo, shrimp and crawfish and sauté until cooked. Then add 2 tablespoons of roux mix and 1 teaspoon of filé into pot and sauté at high heat for 2-3 minutes. Add remaining stock from rabbit and cook on medium heat for 45 minutes to 1 hour.

To cook the rice take the 4 cups of stock you set aside and place into small pot. Bring to boil and add 2 cups of rice. Stir and then reduce to low heat. Cover and let simmer for 20-25 minutes or until thoroughly cooked.

Recipe: Blackened Redfish with Corn Cake

Photo by Chasqui @ flickr of another version of Blackened Redfish with Risotto and Asparagus at the Ritz Carlton Hotel in New Orleans.


Blackened Redfish with Corn Cake

From: Hosea Rosenberg, Top Chef Season 5

Prep time: About 45 minutes

Yield: Serves 12


Ingredients:

For Fish:

12 small cubes redfish (about 1 ounce each)
4 Tablespoons Blackening Spice (you will have extra)
Vegetable oil for cooking

For Corn Cakes:

4 ears fresh corn, kernels removed
3 eggs
3 egg whites
1 cup half-and-half
1 cup potato puree (boiled russet potato pressed through mill)
1 ½ cup all-purpose flour
1 ½ Tablespoons baking powder
2 ounces melted butter
Salt and pepper

For Remoulade Sauce:

2 egg yolks
1 teaspoon Tabasco hot sauce
1 teaspoon lemon juice
Pinch salt
8 ounces canola oil
1 Tablespoon tomato paste
1 clove garlic, minced
1 Tablespoon yellow onion, finely chopped
1 Tablespoon red bell pepper, finely chopped
1 Tablespoon green bell pepper, finely chopped
1 Tablespoon celery, finely chopped
½ teaspoon Creole spice
½ teaspoon cayenne pepper
½ Tablespoon fresh chopped herbs like parsley, thyme and oregano

Garnish:

Fresh Cilantro
Canned baby corn

Directions for Fish:

Press one side of fish into blackening spice. Over medium-high heat, sear seasoned side of fish for about one minute, then flip and cook one minute on other side, or until it is just cooked through. Set aside.

Directions for Corn Cakes:

In blender, puree half of corn with whole eggs and half-and-half. In mixing bowl, combine flour, baking powder and remaining kernels of corn. Add wet to dry and mix until just combined. Whip egg whites till soft peaks and fold in. Slowly drizzle in melted butter. Season with salt and pepper. Cook small scoops of batter on to griddle or non-stick pan over medium heat with a little oil until cooked through, flipping once. They should look like mini pancakes. Keep warm.

Directions for Remoulade Sauce:

Sautee garlic, onion, peppers and celery in small amount of oil over medium heat until cooked through and wilted, about 5 minutes. Add tomato paste, spices, and herbs. Cool. In food processor, place eggs, lemon, salt and Tabasco. While processing, slowly drizzle in oil. Once this “mayonnaise” (remoulade) is finished, mix in the vegetables. Check seasoning.

To Serve: Place small amount of remoulade sauce on pancake. Top with fish and garnish with fresh cilantro and corn shoots.

Recipe: Chocolate Waffle Cookie

Image via Wikipedia

From Denny: There are plenty of variations of this one. I like to use brown sugar instead of white sugar. In place of expensive and often too rich unsweetened chocolate squares I use cocoa.

Forget about margarine as it ruins the taste of chocolate, in my not so humble opinion. You can get the no cholesterol benefits by taking a little extra time and clarifying your butter which I do all the time. The taste is awesome, especially when used in a baking recipe.

This recipe is fun just to cook it on a waffle iron! (Nonstick is preferred.)


Chocolate Waffle Cookie

Yield: about 3 dozen small cookies

Ingredients:

1/2 cup clarified butter

1 cup light or dark brown sugar

2 eggs

1 teaspoon vanilla extract (no cheating by using imitation!)

6 Tablespoons unsweetened Hershey's cocoa

1 cup all-purpose flour


Directions: In a large bowl, combine the butter and sugar. Add in the eggs and vanilla and beat. In a smaller bowl combine flour and cocoa. Add flour mixture to butter mixture.

Drop by large tablespoonfuls one-inch apart on a pre-heated waffle iron. Bake for one minute or so. Adjust your baking time as needed as you will have to test this.

Lift the cookie carefully from the waffle iron, easing it off with a fork. Lift gently as you remove it to a wire rack to cool.

To serve: dust lightly with powdered sugar!

Recipe: Jalapeño Hush Puppies

Image via Wikipedia

From Denny: Making these becomes an art like making perfect biscuits. It takes a little practice. It also depends upon your climate and humidity level as to how the batter will come together and behave so you will have to rely upon your judgment.

After the batter is mixed try a small test ball to see how the batter behaves. From the recipe author: "The object of this recipe is to have light, fluffy hush puppies. If heavy and do not rise enough, use more baking powder. If hush puppies are greasy and break apart, add more flour."

And hey! When you go to chopping those jalapenos, make sure you use gloves, and, if not, make sure you wash your hands well before any bright ideas of thinking you can wipe your eyes or touch your mouth or you will be letting out one (maybe more) loud yelp from the pain!

Jalapeño Hush Puppies

From: The Cotton Country Collection


Ingredients:

2 cups cornmeal

1 cup flour

2 eggs, beaten

3 teaspoons baking powder

1 ½ teaspoons salt

1 small can cream style corn

3 jalapeño peppers, chopped

¼ bell pepper, chopped

1 small onion, minced

Buttermilk

Pinch of baking soda (about ½ teaspoon)


Directions: Mix all ingredients. Use enough buttermilk to make this the consistency of cornbread batter. Test batter by scooping up a portion on a spoon and with your thumb push portion into medium hot grease. The object of this recipe is to have light, fluffy hush puppies. If heavy and do not rise enough, use more baking powder. If hush puppies are greasy and break apart, add more flour. If you want more tang, add some jalapeno pepper juice.

Chocolate and Zucchini Cake

From Denny: From the almost 6-year-old blog Chocolate and Zucchini, written by a French woman and offered in American-style very good English as well as French.

It is also in the top 100,000 traffic ranking, an admirable feat for any blog other than an IT one. Congrats to Clotilde Dusoulier for getting recognized as a fabulous blog! For more interesting recipes and reading just click on the title link.

For recipe conversions there is a link for your convenience to that page just below my posting area if you are unsure about any of her measurements.

Chocolate & Zucchini Cake

Yield: Serves 10


Ingredients:

1 1/2 C (180 g) all-purpose flour

1/2 C (60 g) whole wheat flour (of course, you can just use 2 C / 240 g all-purpose flour, I was just trying to be good)

1/2 C (40 g) unsweetened cocoa powder

1 tsp baking soda

1/2 tsp baking powder

1/2 tsp salt

1/2 C (110 g) butter, softened

1 C (160 g) light brown sugar

1 tsp vanilla extract

1 tsp instant coffee granules (the Nescafé type, the stronger the better)

3 eggs, at room temperature

2 C zucchini, unpeeled, grated (about 280 g, two medium)

1 C (170 g) chocolate chips

Topping :

40 g (1/2 cup) light brown sugar

1/2 C (70 g) hazelnuts, toasted and chopped


Directions:

Preheat the oven to 180°C (360°F). Grease a 3 quart (3 L) springform cake pan, and flour it or sprinkle with cocoa powder : this is to help the cake unmold easily, especially if you're not using a magic non-stick pan.

In a large bowl, whisk together the flours, cocoa powder, baking soda, baking powder and salt.

In your food processor, combine the sugar and butter, and mix until fluffy. Add in the vanilla extract and espresso powder, then the eggs, one at a time, mixing thoroughly between each addition.

Spoon in the flour mixture, reserving the last half-cup of it. Mix thoroughly, the batter will be thick.

Add the grated zucchini and the chocolate chips to the reserved flour mixture, and toss to coat. Fold in the batter, and blend thoroughly, it's fun. Pour into the prepared cake pan, and flatten the surface with a spatula.

In a small bowl, combine the topping ingredients, and sprinkle all over the batter. Bake for 40 to 50 minutes, until a cake tester comes out clean. Turn out on a rack to cool for half an hour, then unmold.

Recipe: Sweet Potato Pancakes

From Denny: Ready for a cool idea for a brunch or weekend breakfast like we often do in Louisiana? Here's one of my all time favorite recipes I've developed over the years. You can find many variations of this pancake recipe throughout Louisiana. This is a great way to use up mashed or baked sweet potato leftovers from a previous meal!

Sweet Potato Pancakes

From: Denny Lyon

Yield: about 20 pancakes


Ingredients:

1 ½ cups flour

½ teaspoon baking powder

1 teaspoon salt

½ teaspoon freshly grated nutmeg

½ teaspoon ground cinnamon

2 eggs, beaten

1 ½ cups lowfat organic milk

1 ¼ cups melted clarified butter or canola oil (clarified butter tastes better! Once it’s clarified it’s as healthy as canola oil cholesterol wise.)

1 ¼ cups mashed, cooked fresh sweet potatoes (or canned)


Directions: In one larger bowl combine the dry ingredients of flour, baking powder, nutmeg, cinnamon and salt. I like to use a wire whisk to combine so it is well distributed.

In a smaller bowl, combine the wet ingredients of the eggs, milk, butter, and sweet potatoes.

Now add the wet ingredients to the dry ingredients. Just mix it only until blended. Drop batter by spoonfuls (I like to use a gravy ladle as it pours onto the ladle easier.) Try a small test pancake to check the heat of your burner. Depending upon whether you are using gas or electric will determine if you require medium or medium low heat.

You can cook these pancakes like regular pancakes except you do need to watch them a bit more since the sweet potato has a lot of sugar in it and can burn easier than a regular plain pancake. Fry on about medium heat until browned on one side well and then turn over to brown the other side for not quite as long.

Serve with clarified butter (you tend to use less as the taste is wonderful!) and we like heated (melted) orange marmalade into which we dip each perfect bite of pancake.

Makes about 20 sweet potato pancakes.

Photo by foodistablog @ flickr

Books and Chocolate

Books and Chocolate: "Give me a stash of books and a sack of melt-in-the-mouth chocolate and you can lock me up in a room and throw away the key. That comes pretty near my idea of heaven, never mind that I might resemble something really not divine by the time you let me out of there! But what are a few extra pounds around the waist in the pursuit of knowledge? I'm kidding!

Pursuit of knowledge? I didn't say anywhere that those books had to be edifying works of literature. In fact while I'm making suggestions I may as well add that crime fiction would do very well, and some gooey nut encased dark chocolate. And do add a box of tissues so that I don't ruin the pages of those books with messy fingerprints.

It happened to me today and I could have wept. Engrossed in the misadventures of a harassed young woman trying hard to find a man (well sometimes you need a break from hardened gumshoes blowing smoke rings in your face) I was also working my way through a decadent block of almond-orange chocolate and as I absentmindedly turned the pages I left an ugly smudge on one of them. Horrors! I hadn't licked my fingers completely clean and the evidence was right there on the pristine pages of a brand new book."

By Feline Prophet @ HubPages

Recipe: Flourless Chocolate Cake with Coffee Liqueur

Photo by Svadilfari @ flickr

Flourless Chocolate Cake with Coffee Liqueur

From Denny: OK, have any of you actually ever met a flourless chocolate cake you didn't like? Come on, now, we all LOVE this stuff - and shamelessly! :) This chef makes an awesome version AND it's lighter too. Take a look.


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: Buttermilk Chocolate Cake

Buttermilk Chocolate Cake

Yield: One 9x13 cake

From: Brenda Caruso, Port Allen, Louisiana

This is one of those really easy cakes that does not require a lot of technical ability or knowledge, perfect for a beginner to get their feet wet in the world of baking and easy enough to do with children. And it’s chocolate! It breaks all the baking world’s rules: no need to properly cream the sugar and butter and no waiting to ice a cake after it is cooled down from the oven. This crazy cake gets iced while hot!


Ingredients for Cake:


2 sticks butter

4 Tablespoons cocoa

1 cup water

2 cups sugar

2 cups all purpose flour

2 eggs

½ cup buttermilk

1 teaspoon baking soda


Ingredients for Frosting:

1 stick butter

6 Tablespoons buttermilk

4 Tablespoons cocoa

1 teaspoon vanilla

1 box confectioners’ sugar

1 cup chopped toasted pecans


Directions for Cake: Bring 2 sticks butter, cocoa and water to boil.

Put sugar in large bowl. Pour the hot cocoa mixture over the sugar. Mix in flour, eggs, buttermilk and baking soda.

Pour the batter into a greased and floured 9x13-inch pan. Bake at 350° F. for about 30 minutes. When cake is done, test with a toothpick and it comes out clean; remove from the oven.

Directions to make Frosting: Melt 1 stick butter and mix with 6 Tablespoons buttermilk, 4 Tablespoons cocoa, vanilla, confectioners’ sugar and pecans to make frosting. Ice the cake while still hot.

Photo by Harris Graber @ flickr

Confessions of a Cajun Traiteuse - More Than Herbs - Part IV

Photo by *L*u*z*a* @ flickr

Confessions of a Cajun Traiteuse - More Than Herbs - Part IV: "When I was a nine year old girl, I found myself sitting in the confessional booth of St. Lawrence Church, in Chacahoula, Louisiana without any sin I was readily willing to own up to. The priest on the other side kept clearing his throat in impatience. I felt the cold knot of dread in my stomach, accompanied by my sweaty palms, and feelings similar to the major anxiety of a prisoner about to be executed.

On the other side of the stifling hot creaky booth sat Father Charles prepared to listen to my penitents and mete out my penalties. I certainly wasn't going to tell him I was the girl who stole the cookies and blamed it on her little brother. I wasn't going to admit I'd sassed my mama. Nor, was I willing to concede that my prayers of late, were more along the lines of, 'Please send me a new dress for the first day of school,' when I knew we were supposed to pray for the sick and the poor." 3 videos.

By Jerilee Wei @ HubPages

Chocolate Quiz for your intellectual nourishment

From Denny: These folks over at flyerchocolate.com are real characters.

Take their quiz "for your intellectual nourishment." And I thought I had the corner on being cheeky...! :)

***

From their recipe section, salivate over these chocolate darlings:

WARM FLYER CHOCOLATE CHEESE CAKE
by Chef Jen Neil

Provence Restaurant, Cape Coral, FL

Number of Servings: 12

Preparation Time: 45 minutes

5 eggs

2/3 C sugar

10 oz. Flyer Gold Plane 4 Fine Dark Chocolate with a Touch of Milk

2/3 C butter

1/3 C sifted flour

2 tbs bittersweet cocoa powder

2 oz. favorite liquor

Pinch of salt

Raspberries

1. Using a Kitchen Aid type appliance or egg beaters, combine eggs and sugar in a bowl and whip for approximately 20-30 minutes.

2. Over a double-boiler melt chocolate and butter together.

3. Once egg/sugar mixture is ready, slowly add the flour. Mix thoroughly. Turn machine off and scrape all sides and bottom of the bowl.

4. Mix again and add the cocoa powder, liquor and salt.

5. Spray individual mold, soufflés or muffin tins with a heavy coating of Pam.

6. Fill molds half way; add two raspberries, then continuing to fill the rest of the way.

7. Bake in a 375 oven for approximately 8-10 minutes

8. To serve, invert the cake onto a plate, garnish with fresh raspberries and whipped cream.

***

FLYER CHOCOLATE MOUSSE


by Chef Claude-Alain Solliard

Seppi's Restaurant, New York, NY

Number of Servings: 8

Preparation Time: approximately 45 minutes, allow at least three hours in refrigerator before eating

16 oz. Flyer Gold Plane 4 - Fine Dark Chocolate with A Touch of Milk

1 pt. of heavy cream

4 egg whites

1 oz. orange liqueur

double boiler, whisk, spatula, individual serving cups or one large bowl

1. Slowly melt the chocolate in a double boiler and stir as needed to prevent burning. Turn heat down or off after initial melting and continue to stir until smooth.

2. Whip the cream to a soft, thick peak.

3. Whip the egg whites to soft peak.

4. Add one-half of the egg whites to the chocolate using a whisk until the egg whites are evenly mixed into the chocolate.

5. Using the spatula, fold in the remaining egg whites and the whipped cream into the chocolate until well-mixed and very smooth. The mixture should now be all the same color and filled with air.

6. Place the mixture into serving cups or the large bowl and then into the refrigerator for at least three hours until it has cooled and set.

***

FLYER DOUBLE CHOCOLATE CHEESECAKE!

(Flyer Chocolate Cheese Cake With Chocolate Mousse)

by Chef Claude-Alain Solliard

Seppi's Restaurant, New York, NY


Number of Servings: 8

Preparation Time: 45 minutes + baking and cooling time


The Cake

8 oz. Philadelphia cream cheese

¾ lb. cottage cheese

¼ cup sugar

2 whole eggs

4 oz. Flyer Gold Plane 4 Dark Chocolate

2 tsp. vanilla extract

The Crust

1 oz. butter
8 oz. Graham cracker crumbs

The Mousse


4 oz. Flyer Gold Plane 4 Dark Chocolate

6 oz. heavy cream

1. To make the crust, melt the butter in a pan and thoroughly mix in the Graham cracker crumbs.

2. Place the butter and cracker mixture evenly in a 9 in. spring-form or cake pan.

3. To make the cake, slowly melt the chocolate in a double boiler.

4. While the chocolate is melting, add the cream cheese, cottage cheese, sugar, eggs, and vanilla to a mixing bowl and thoroughly blend with an electric mixer until smooth.

5. Quickly add the melted chocolate and mix in very quickly to avoid clumping.

6. Place the batter in the baking pan with the crust and bake in a preheated oven at 350 degrees for 40 minutes.

7. Remove the cake from the oven and let cool for 30 minutes.

8. Place in the refrigerator for 2 hours or until cold and top with the mousse.

9. To make the mousse, slowly melt chocolate in a double boiler and stir as needed to prevent burning. Turn heat down or off after initial melting and continue to stir until smooth.

10. Whip the cream to a soft peak.

11. When the chocolate has cooled but not begun hardening, fold in the whipped cream, 1/3 of the cream at a time.

12. Smoothly and evenly spread the mousse over the cooled cheesecake and place in the refrigerator until the mousse has set.

Recipe: Garlic Cheese Grits

Photo by Daniel Greene @ flickr of garlic cheese grits with a huge grilled pork chop and green beans!

From Denny: Yet another easy recipe for the weekend! This from an aging cookbook from 1984. Quick! Digitize it before the paper disintegrates! :)


Garlic Cheese Grits

From: Talk About Good! Cookbook


Ingredients:


1 cup grits

4 cups water

1 teaspoon salt

1 roll Kraft garlic cheese

1 stick butter (Denny: I like to clarify my butter for taste and less cholesterol)

2 eggs, well beaten

¼ cup milk

Salt and pepper to taste


Directions: Cook grits in water with salt added. After grits are cooked, add one roll Kraft garlic cheese. Break in pieces and add 1 stick of butter, 2 eggs well beaten, salt and pepper to taste, milk. Put in a casserole (1 ½ quart) and bake 40 minutes to 1 hour at 300 to 350-degrees F.

Variation: Separate eggs and fold in 2 stiffly beaten egg whites before putting in casserole to bake.

Funny Chocolate Quote

From Denny: Of course, when someone threw this talented chef some lemons he made an awesome chocolate cake! Wouldn't you like to invite this guy to come bake at your house this weekend?!

"When life hands you lemons, throw them back and demand chocolates." ~ unknown

Photo of lemon chiffon chocolate cake by stu_spivack @ flickr

Heidi Klum's chocolate-flavoured lips

From Denny: I told you we don't have to give up chocolate to be beautiful! I have it on the highest authority: model Heidi Klum who is quite a fun character.

"Heidi Klum uses chocolate-flavoured lip balm to satisfy her sweet cravings.

The German supermodel often longs for chocolate cake from her homeland, but has discovered a secret weapon to curb her desires.

She is quoted as saying: 'I love chocolate. I have a chocolate lip gloss that tastes like a German chocolate cake. It is very good. It tastes so good that I constantly have to lick my lipstick off and re-apply.'

Heidi isn't the only supermodel who has confessed to secret cravings."

Louisiana Culture: Sicilian Tradition of St. Joseph's Altar

Louisiana Culture: Sicilian Tradition of St. Joseph's Altar: "This is a lesson from hundreds of years ago, still celebrated today, of what it is to give to others even when you are in your time of need. The act of gratitude has been with us for generations. 9 recipes."

By Denny Lyon

From Denny: I started out writing this for the blog to give out the recipes and before I knew it I was researching a centuries old tradition of gratitude that turned into a full blown article!

Cool link to a virtual St. Joseph's Altar where you can give virtual food offerings, read a blog, offer prayers for loved ones, learn the history of the tradition and much more.

It's a good story about how even when we think we don't have much it's important to remember others who have less. Louisiana has always been about sharing food generously with others and creating recipes to share too.

Recipe: Jambalaya Grits

Another version of a dinner with grits: Cajun Shrimp, Cheddar Cheese grits and sugar peas, yum! This is a typical weekend meal in south Louisiana when shrimp are fresh.

Photo by Bethany L. King @ flickr

From Denny: In Louisiana and throughout the American South we just love grits the way folks in Italy love their polenta. It's similar as both are a type of soft cornmeal dish. Their name sounds better! :)

Here, with our French influence, we always cook with the Holy Trinity: onions, bell pepper and celery. I like to add garlic.

Try this different version of grits if you don't like them plain with salt and butter. We serve them any time of day or night. We even eat breakfast all times of the day and night. Americans love breakfast foods!


Jambalaya Grits

From: Jambalaya Cookbook

Yield: Serves 6


Ingredients:

2 Tablespoon bacon grease

2 Tablespoons flour

½ cup chopped onion

1 green bell pepper, chopped

½ cup chopped celery

1 cup quick grits

3 fresh tomatoes, peeled and chopped (about 1 cup)

1 cup ground ham

Bacon, cooked to crispy and crumbled


Directions: In a heavy skillet, heat bacon grease and gradually add flour, stirring constantly, until roux becomes light brown. Add onion, green bell pepper and celery; cook 5 minutes. Cook grits according to package directions and add to roux and vegetable mixture. Add tomatoes and ham. Sprinkle with bacon and serve immediately.

Recipe: Hot Fudge Sundae Cake

Hot Fudge Sundae Cake

From Denny: This is one of those ridiculously simple recipes that can be thrown together quickly. Read that as when you have a chocolate craving you will get satisfaction in about one hour! Even a child can make it and is a good one for a beginner cook.

Hot Fudge Sundae Cake

From: The Best of South Louisiana Cooking

Yield: Serves 8


Ingredients:


1 cup flour

¾ cup sugar

2 Tablespoons cocoa

2 teaspoons baking powder

¼ teaspoon salt

½ teaspoon milk

2 Tablespoons canola oil

1 teaspoon vanilla extract

1 cup chopped nuts

1 cup brown sugar

¼ cup packed cocoa

1 ¾ cups hottest tap water

Favorite ice cream


Directions: Heat oven to 350 degrees F. In ungreased 9 x 9-inch pan, stir together flour, sugar, 2 Tablespoons cocoa, baking powder and salt. Mix in milk, oil and vanilla with fork until smooth. Stir in nuts. Spread evenly in pan.

Sprinkle with brown sugar and ¼ cup cocoa. Pour hot water over batter. Bake 40 minutes. Let stand 15 minutes then cut into squares. Invert onto dish. Spoon on ice cream and then sauce that is formed on bottom of cake pan.

Confessions of A Cajun Traiteuse - Saving Seeds and Making Wine Part II

Confessions of A Cajun Traiteuse - Saving Seeds and Making Wine Part II: "As I continue to share inside stories of my journey as a child Cajun traiteuse, I've thought a lot about everything that this entailed, and wrestled with what I was taught to tell others and what don't you tell. As a girl, I remember thinking time and time again -- 'What does all of this have to do with being a faith healer?' as my Grandpere would have me doing tasks, that seemed to have nothing to do with folk remedies and helping people get well.

I also wrestled with myself over, 'If you have knowledge that can help others, why keep it to yourself and only share with one other person (ie. the one you train to replace you)?'

Two key two key alternative medicine practices of his -- haunt and follow me to this day. The first, was the very involved process of seed saving. This is something that people have been doing all over the world for tens of thousands of years out of necessity.

The other passion had to do with making various homemade wines. These practices haunt and follow me, because I lived long enough to know how important knowing how to do both are to being self-sufficient."

By Jerilee Wei

From Denny: The generation of the cultural folk faith healer is fading. There was a time when knowledge of herbs as medicine was common throughout America and Europe. Since drug companies moved in and began growing, producing and selling the results of the healers' knowledge much of the knowledge has ceased to be passed down.

As Americans began moving from the farm in the 1950's into city and suburban situations a lot of knowledge has no longer been taught or cultivated. This article is a look into a fading world with an eye to write down what was once orally taught only to small groups or one individual per generation. This is a special treat for someone to be writing on this subject without monetary gain.

Chocolate Facts: Storing Chocolate

Chocolate Facts: Storing Chocolate

Keep in a cool, dry place and away from any light, moisture or odors. Any one of these can affect the flavor and also the texture of chocolate.

Bloom

If chocolate gets too warm it can develop what is known as “bloom.” “Fat bloom” leaves a grayish cast to the surface of the chocolate because the cocoa butter has risen to the surface.

Another kind of “bloom” is a white, crusty formation of sugar crystals. “Sugar bloom” results from the chocolate being stored where there is too much moisture.

Neither kind of bloom will hurt using the chocolate in recipes as they are not indicators that the chocolate has spoiled. What is spoiled is the texture and appearance of the chocolate and it is less appetizing to eat as is.

Storing in the refrigerator

Many people choose to break large amounts of chocolate into smaller pieces, wrap it firmly in plastic wrap and store it well covered in the refrigerator. When ready to use it, take out what you need and allow it to reach room temperature before using in a recipe. If you unwrap the chocolate while it is still cold, moisture can collect on the surface as it warms.

What is so bad about moisture on the surface of the chocolate? Well, you are toast if you plan to melt the chocolate as it will “seize.” What that means is that the chocolate will become dry and stiff as well as lose its attractive glossiness which we find so appealing.

General guidelines for time of storage

Stored properly most bittersweet and unsweetened chocolate will keep a year or longer. Milk chocolate and white chocolate will keep for several months as a general guideline.

How I store my chocolate treasure

I live in the humid sunny South and I don’t use the refrigerator to store my bittersweet and unsweetened chocolate. I place it well wrapped into old-fashioned tins, then store it in a cool, dark pantry, the coldest part of the house.

We do use air-conditioning but when the temperatures are really high I do check the chocolate every week to see how it is doing. “Hey, guys, are ya happy in there?” And they usually reply, “Yep, happy as clams at low tide; shut the lid, lady!”

For me the refrigerator trick doesn’t work well as I often have chopped onion in the fridge. No amount of baking soda is going to keep that odor out of chocolate.

From the grocery store on the ride home

Also, when you buy your chocolate at the grocery store make sure they don’t place it in a bag with fresh garlic and onions. On a summer day the chocolate can absorb the odors on the short trip home. Personal experience, trust me, don’t go there!

*If you have some tips and tricks you would like to share, feel free to email me or leave a comment, much appreciated, thanks!

Recipe: Chicken and Sausage Gumbo

When folks in Louisiana can’t afford the seafood version, seafood is out of season or they really want their favorite sausage this is their go-to recipe. If you can’t find andouille sausage in your area, try one of your favorites as a substitute!

I'll be posting many versions of this gumbo from a variety of sources so you can see just how versatile this stew really is!

Chicken and Sausage Gumbo

From: “Food Made Fast Slow Cooker” cookbook by Williams-Sonoma

Yield: Serves 4 to 6



Ingredients:

2 Tablespoons olive oil

4 boneless, skinless chicken thighs, cut in 1-1/2-inch pieces

3/4 pound andouille or other spicy sausages, cut in 1-inch slices

1/2 pound fresh okra, cut into thick rounds

1 red or green bell pepper, seeded and chopped

3 stalks celery, chopped

1 yellow onion, chopped

2 Tablespoons flour

2 cups chicken broth

1 (14-1/2-oz.) can diced plum Roma tomatoes

1/2 teaspoon salt

1/4 teaspoon cayenne pepper

Steamed white rice for serving


Directions:

1. In a large frying pan over medium-high heat, warm 1 tablespoon of the oil. Add the chicken and cook, stirring occasionally until lightly browned on all sides, about 8 minutes.

2. Transfer chicken to slow cooker, then add the sausage. Scatter the okra, bell pepper, celery and onion on top.

3. Return frying pan to medium heat and add remaining 1 tablespoon oil. Sprinkle the flour in the pan and cook, stirring constantly until golden brown, about 4 minutes.

4. Stir in broth and tomatoes with their juice and raise the heat to medium-high. When mixture boils, remove pan from the heat. Season with 1/2 teaspoon salt and the cayenne and then pour over the vegetables, chicken and sausages.

5. Cover and cook on High for 4 hours or Low for 8 hours. Season to taste with salt and cayenne. Ladle the gumbo over steamed rice and serve.

Enjoyed best when served to lots of friends!

Recipe: Double Chocolate Coconut Cookies

Double Chocolate Coconut Cookies

Martha Stewart knows her chocolate and her cookies. Check out her site for more tempting cookie treats!

“Two kinds of chocolate plus walnuts and coconut equals one tempting treat.”

From: MarthaStewart.com

Ingredients:

Yield: Makes about 5 dozen.


1 cup (2 sticks) unsalted butter, softened

1/2 cup granulated sugar

3/4 cup packed light-brown sugar

2 large eggs

1 teaspoon pure vanilla extract

1 3/4 cups all-purpose flour

1/4 cup unsweetened Dutch-process cocoa powder

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon coarse salt

2 cups white-chocolate chunks (about 9 ounces)

1 3/4 cups sweetened flaked coconut

1 3/4 cups coarsely chopped walnuts, (about 6 ounces)

Directions:

1. Preheat oven to 350 degrees. Put butter and sugars in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until smooth, about 2 minutes. Mix in eggs, 1 at a time. Stir in vanilla.

2. Sift flour, cocoa powder, baking soda, baking powder, and salt into a medium bowl. Mix into butter mixture on low speed until well combined. Stir in chocolate, coconut, and walnuts.

3. Using a 1 1/2-inch ice cream scoop, drop batter onto baking sheets lined with parchment paper, spacing 2 inches apart. Flatten slightly. Bake until set, 10 to 12 minutes. Let cool on sheets on wire racks 2 minutes. Transfer cookies on parchment to racks to cool completely. Cookies can be stored in airtight containers at room temperature up to 1 week.

Copyright 2008 Martha Stewart Living Omnimedia, Inc. All rights reserved.

Recipe: Chocolate and Peanut Butter Streusel Cake

Chocolate and Peanut Butter Streusel Cake

This cake is fast and easy, always getting rave reviews from American kids and their parents alike as well as their French friends.

From: American Debra Sostrin, living in suburb outside Paris, France.

Yield: 12 servings


Ingredients:

2 ¼ cups all purpose flour

2 cups packed golden brown sugar

1 cup creamy peanut butter

½ cup (1 stick) unsalted butter, room temperature

3 large eggs

1 cup whole milk

1 teaspoon vanilla extract

1 teaspoon baking powder

½ teaspoon baking soda

1 (12 oz.) package semisweet chocolate chips (about 2 cups)


Directions: Preheat oven to 350° F. Butter 13x9x2-inch metal baking pan. Combine first 4 ingredients in large bowl. Using electric mixer beat on low speed until streusel is blended and crumbly. Transfer 1 cup lightly packed streusel to small bowl and reserve.

Add eggs, milk, vanilla, baking powder and baking soda to remaining streusel in large bowl. Beat at low speed until evenly moist. Increase speed to medium and beat until well blended, scraping bowl occasionally, about 3 minutes. Stir in 1 cup chips. Transfer batter to prepared pan. Sprinkle with reserved 1 cup streusel and remaining 1 cup chips. Bake cake until tester inserted into center comes out clean, about 35 minutes. Cool cake in pan on rack.

Recipe: Alberta Fudge Cake

Basically, this cake has a thick layer of real pecan fudge laying on top as the icing. This cake is so very rich you might want to serve only in very small portions or keep it for the holidays.

Note: Be specific about cooking the fudge until it registers 236 degrees on a candy thermometer.

Alberta Fudge Cake

From: Michael Doumit, from Lafayette, Louisiana, originally featured in Travelhost Magazine.

Yield: Makes a 9x13-inch cake.

Ingredients:

2 sticks butter

2 cups sugar

4 eggs

1-1/2 cups flour

6 tbls. cocoa

2 tsps. vanilla

2 cups chopped pecans

Fudge Icing

4 cups sugar

1 stick butter

1 (12-oz.) can evaporated milk

12 ozs. semisweet chocolate chips

1 (7-oz.) jar marshmallow crème

3 cups chopped pecans

1 tsp. vanilla


1. For the cake: Preheat oven to 350 degrees. Grease or line a (9x13x2-inch) baking pan with parchment paper.

2. In mixer, blend butter and sugar until thoroughly mixed and creamy. Add eggs one at a time and blend.

3. Sift flour and cocoa together and add to above mixture. Add vanilla and chopped pecans.

4. Pour into greased or parchment-lined pan. Bake in preheated 350-degree oven for 30 minutes. Cool, then top with Fudge Icing.

Fudge Icing

1. In heavy saucepan, combine sugar, butter and milk. Cook, stirring constantly, until mixture registers 236 degrees on candy thermometer.

2. Remove from heat and stir in chocolate chips and marshmallow crème. Stir until chocolate is melted. Stir in pecans and vanilla and pour over cake. Cool until fudge sets.

Recipe: Hush Puppies for Seafood

Image via Wikipedia

Trust me; these won't last long! Often they are served as appetizers here in Louisiana at casual or seafood restaurants. People love them! Simple to make.


Hush Puppies for Seafood

(Cornmeal Fritters for the uninitiated)

From: Louisiana’s Original Creole Seafood Recipes


Ingredients:

1 cup flour

2 cups corn meal

2 Tablespoons baking powder

1 egg

1 Tablespoon sugar

1 teaspoon salt

1 Tablespoon onions, finely chopped

Milk


Directions: Mix all ingredients with enough milk to make a thick dough. Wet fingers and roll into balls and fry in deep fat like peanut oil. Remove when browned on both sides.

Recipe: Ginger Chicken with Chocolate Reduction

Image via Wikipedia

Ginger Chicken with Chocolate Reduction

Photo: cocoa beans in the pods

For your Sunday dinner try this interesting recipe from a long-time famous French chef we all have watched on TV for years.

From: “A Year in Chocolate: 80 Recipes for Holidays and Special Occasions” by chef Jacques Torres.

Yield: Serves 4.

Ingredients:


4 boneless chicken thighs

2 tablespoons honey

4 tablespoons of Olive Oil, divided

1 red pepper, diced

½ cup fresh ginger –peeled and julienned

1 small onion

1 clove of garlic, finely minced

Salt to taste

Pepper to taste

Paprika to taste

1 cup of white wine

2 Tablespoons 100% cocoa

Directions:

Marinate thighs in honey, 3 tablespoons of olive oil, red pepper, ginger, onion, garlic, salt, paprika, and pepper.

Sauté in pan with 1 tbsp of olive oil until chicken is brown. Honey will caramelize in the pan.

In a separate pan, melt chocolate with 1 tbsp of butter and stir until smooth.

Divide chicken and vegetables evenly among four plates. Deglaze hot pan with wine and reduce by half.
Add in melted chocolate and reduce down. Drizzle over and around the chicken.

Recipe: Blintz Brunch Bake

From Denny: We just love cheesey dishes in Louisiana and when better than for breakfast on the weekend? Try this little lovely next time you need to bake for a number of people and don't feel like a lot of different dishes when one will do so you can relax with your company!


Blintz Brunch Bake

From: KraftFoods.com

Prep Time: 15 min

Total Time: 1 hr

Makes: 16 servings



Ingredients:

2 packages (8 ounces each) PHILADELPHIA Cream Cheese, softened

1 container (15 oz.) BREAKSTONE'S or KNUDSEN Ricotta Cheese

5 eggs, divided

3/4 cup sugar, divided

2 teaspoons grated lemon peel

3 Tablespoons fresh lemon juice

1 cup flour

1 cup (2 sticks) butter or margarine, melted

1/4 cup milk

1 Tablespoon CALUMET Baking Powder


Directions:

PREHEAT oven to 325°F. Beat cream cheese, ricotta cheese, 2 of the eggs, 1/4 cup of the sugar, lemon peel and lemon juice in large bowl with electric mixer on medium speed until well blended; set aside.

PLACE flour, butter, remaining 3 eggs, remaining 1/2 cup sugar, milk and baking powder in separate large bowl; beat with wire whisk until well blended. Spread 1/3 of the dough onto bottom of greased 13x9-inch baking dish; cover with cream cheese mixture. Gently spoon remaining dough over top.

BAKE 45 minutes or until center is set. Cut into 16 pieces to serve. Sprinkle with powdered sugar, if desired.

Calories 310

Total fat 26 g

Saturated fat 15 g

Cholesterol 140 mg

Sodium 340 mg

Carbohydrate 12 g

Dietary fiber 0 g

Sugars 11 g

Protein 7 g

© 2008 Kraft Foods Inc. All rights reserved