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Showing posts with label desserts. Show all posts
Showing posts with label desserts. Show all posts

15 June 2010

5 Tasty Sweet as Candy Chess Pie Recipes

*** Taste a slice of Heaven of the most divine pie recipes to thrill your sweet tooth!




Lemon Chess Pie Recipe and Photo by little blue hen @ flickr


From Denny: Chess pie is an old time favorite in the South just like apple pie is across the country. This is a simple pie like our great-grandmothers would have made. You still find it in Amish country.

This is a sweet pie as Southerners do like sweet desserts. It is so rich and intensely sweet that you might wonder if you are eating candy instead of a slice of pie. So, for the calorie conscious you might want to serve this pie in small servings.

The foundation of this pie is the simplicity of eggs, butter and sugar. From there the variations jump off to tasty delights. The history of the chess pie dates back to when farm wives and busy homemakers had to get a good meal on the table without complication. Early farm wives had to use what they had on hand in quantity and butter and eggs were their products. Over the years, the recipes they created were handed down for generations in the families.

How did the name of chess pie come to be? Food historians like John Egerton, author of "Southern Food," speculates the pie may have derived its name from a similar one that was a British cheese pie. Egerton wonders if the name came from the old pie safe or pie chest in which the pies were stored before today's refrigeration. Maybe it was originally named "chest pie" that over time slid into "chess pie."

From the Louisiana perspective and Southern slang, Jody Harper Waggenspack of Houma, Louisiana, claims the name came from Civil War days. The story goes that whenever someone asked the family cook what kind of pie they were serving the answer was, "It's 'jes' pie" which eventually became spelled as chess pie.

Recipes for this pie generally use one stick of butter, almost two cups of sugar, three eggs and some vinegar as their common ingredients. Remember that baking times and addition of other ingredients can create the difference in how the pies taste and look.

A few pointers for great chess pie:

* Always check your milk products by smelling and tasting to make sure they are not about to turn sour as that will ruin a pie taste and texture.

* Always use pure vanilla extract. Skip the imitation product as it just doesn't work well in most baking goods, especially a pie like this based on a custard filling. Custard fillings have a way of amplifying a flavor so if the taste isn't simply divine, the custard will scream it and ruin all your hard work.

* If you have the problem of your chess pie puffing up too fast and quite high, then your oven temperature may be too high.

* Make sure not to over beat your eggs for the filling. What can happen when you beat too much air into the eggs is that the filling can become grainy and unpleasant in texture.

* To get the best flavor and texture for your chess pie, partially pre-bake your pie shell. The reason for this is that because it is a custard pie you can't cook this pie as long as others like a fruit pie. Usually, for a custard pie it is baked just barely until set in the center but not soupy. As it cools the center will firm up.

*** And be sure to try out this recipe from the photographer of the photo: Lemon Chess Pie Recipe and Photo by little blue hen @ flickr

Enjoy these recipes from many Southern families and handed down for generations to this day.






Homestead Chess Pie

From: “Pie: 300 Tried-and-True Recipes for Delicious Homemade Pie” by Ken Haedrich, published by the Harvard Common Press, 2004.

Makes: 1 pie

From Ken: This recipe from the famed Homestead Restaurant in Lexington, Ky., first appeared in the Louisville Courier-Journal. The pie embodies the genius I so appreciate about chess pies: that so few simple ingredients can make such a wonderful pie. I really am crazy about this pie, which can be served warm, at room temperature, or slightly chilled. Note: The recipe calls for a refrigerated unbaked pie shell, but Haedrich says that he often partially prebakes his pie shell. (Directions follow). If the pie shell is partially prebaked, it would not be refrigerated. He uses cider vinegar but believes that white vinegar will probably work, too.


Ingredients:

1 pie shell, refrigerated
3 large eggs
1-1/2 cups sugar
7 tbls. salted or unsalted butter, softened
1 tbl. fine yellow cornmeal
1 tbl. vinegar
1 tsp. vanilla extract


Directions:

1. Place the pie shell in the freezer for 15 minutes. Preheat oven to 350 degrees.

2. In a large bowl, combine all the filling ingredients. Whisk well to mix thoroughly, then pour into the chilled pie shell.

3. Place the pie on the center oven rack and bake until a knife inserted in the center comes out clean, 30 to 35 minutes. Rotate the pie 180 degrees about halfway through the baking, so that the part that faced the back of the oven now faces forward. When done, the top of the pie will be a rich golden brown.

4. Transfer the pie to a wire rack and let cool for at least 30 minutes.


Ken Haedrich’s method of prebaking a pie shell:

1. Freeze the shell first. Then put a sheet of aluminum foil in the inside and fill the pan with pie weights or dried beans.

2. Put the pie shell in a preheated 400-degree oven on the center rack for 15 minutes to set the crust.

3. Without removing the pie, pull out the oven rack and gently lift the aluminum foil sheet and the pie weights. Take a fork and prick the pastry all over the bottom, seven or eight times, moving the fork to make the pricks a little bigger.

4. Lower the temperature to 375 degrees and continue to bake the shell for 10 to 12 minutes for a partially prebaked pie shell or 15 to 17 minutes for a fully prebaked pie shell.

5. Use the back of the spoon to gently press down any part of the shell that has puffed up.





Dussie’s Chess Pie


Makes: 1 pie.

From: Jody Harper Waggenspack of Houma, Louisiana. Dussie was her mother and this was her recipe.


Ingredients:

1/4 lb. real butter
1-1/2 cups sugar
2 tbls. mild vinegar
2 tsps. cornmeal
3 whole eggs
1 (9-inch) unbaked deep-dish pie shell


Directions:

1. In a saucepan over low heat, melt the butter slowly. Add sugar. Remove from heat and cool.

2. Add vinegar and cornmeal.

3. Beat the eggs slightly and add to butter mixture.

4. Pour into an unbaked pie shell and bake in a preheated 400-degree oven for 10 minutes. Reduce heat to 275 degrees and continue to bake until filling shakes slightly and is a little brown. Don’t overcook.






Chess Pie

From: Jane Winfree Flowers

Makes: 2 pies or 1 (9 x 13-inch) pie to cut into squares. Recipe is from Jane Winfree Flowers. Her mother, the late Winnie Winfree, got the recipe from the late Mary Lil Ford. “This pie has been such a staple in our home,” Flowers said.

Ingredients:

2 sticks butter
3 cups sugar
1 tbl. flour
2 tbls. white vinegar
1 tbl. water
6 large eggs
1 tbl. vanilla
2 (9-inch) unbaked, deep-dish pie shells or 1 (9x 13-inch pan) with pastry on bottom and sides


Directions:

1. In a saucepan over low heat, melt butter and add sugar, flour, vinegar and water. Cook, stirring constantly, until sugar is somewhat dissolved and not so granular. Cool.

2. Beat eggs well until yellow but not foamy. Combine with cooled butter mixture. Add vanilla and blend well.

3. Pour into two unbaked pie shells or into the (9 x 13-inch) baking dish. Bake in a preheated 425-degree oven for 10 minutes. Reduce heat to 350 degrees and bake for an additional 25 to 30 minutes. Cool before cutting.





Sally’s Chess Pie

From: Sally James

Makes: 1 pie. Recipe is from Sally James, given to her by her grandmother, the late Jean Curet.

Ingredients:

3 whole eggs
3/4 stick butter, melted, not hot
1-1/2 cups sugar
1 tsp. vanilla
1 tbl. cornmeal
1 tbl. vinegar
1 (9-inch) unbaked deep-dish pie shell


Directions:

1. Mix eggs, butter, sugar, vanilla, cornmeal and vinegar in the order given. Pour into unbaked pie shell.

2. Bake at 350 degrees for 40-45 minutes until golden brown and set in the middle.



*** THANKS for visiting, feel welcome to drop a comment or opinion, enjoy bookmarking this post on your favorite social site, a big shout out to awesome current subscribers – and if you are new to this blog, please subscribe in a reader or by email updates!

12 February 2010

Valentines Day, Mardi Gras: 7 Yummy Snack Recipes



From Denny: During any holiday we can get rushed and need recipes that are easy to do and soul satisfying, especially during winter holidays like Valentine's Day and Mardi Gras season. What I like about these recipes is that you could plate them as small meals when you are on the go or as appetizers for a large gathering.



Carol Poche and her husband Gerry owned and managed Mamacita’s Restaurant and Cantina for 16 years, closing in 2001. Carol is now a real estate agent, mailing out her newly tested recipes every month to friends and business associates. She was featured in our local newspaper food section this week at 2theadvocate.com.

The Advocate archives the recipes and food articles within a week and they are no longer available unless purchased. So, I try to park the best ones over here on this blog. It's still a delight to visit their food section as many times it's a wonderful selection, everything from busy moms on the go, kid friendly recipes and lots of comfort food and slow cooker recipes.

There are three savory recipes from Carol and four chocolate recipes from cake to fudge to enjoy during the holidays.

Recipes Featured:

Artichoke Cheesecake
Braised Sirloin Tips
Corn and Crab Bisque
Starlight Double-Delight Cake
Hershey's Mocha Glazed Brownie Cups
Chocolate Sweetheart Cakes for Two
Here's my Heart Fudge


Photos from 2theadvocate.com and Hersheys.com.



Artichoke Cheesecake

From: Carol Poché

Makes: 20 squares

Ingredients:

1/4 cup Italian-style bread crumbs
2 tbls. Italian seasoning
1/4 cup grated Parmesan cheese
2 (8-oz.) pkgs. cream cheese
1 cup feta, crumbled
3 large eggs
1 (8-oz.) carton sour cream
1 (14-oz.) can artichoke hearts, drained and chopped
3/4 cup chopped red pepper
3/4 cup chopped green pepper
3/4 cup chopped green onions
1 garlic clove, pressed
1 tsp. dried tarragon
1 tsp. dried basil

Directions:

1. Generously grease a (9x11-inch) baking dish.
2. Mix bread crumbs, Italian seasoning and Parmesan. Coat bottom of pan with mixture.
3. Process cream cheese in food processor until smooth. Add feta, eggs, and sour cream. Process until smooth.
4. Add chopped artichoke hearts, peppers, onions, garlic, tarragon and basil. Stir well and pour into pan.
5. Bake in preheated 375-degree oven for 45 to 50 minutes. Cool completely, then chill for 2 hours. Slice and serve.







Braised Sirloin Tips

From:
Carol Poché, adapted from a recipe from her mother, the late Hazel Walters

Serves: 6 to 8

Ingredients:

1 lb. fresh mushrooms (my mother used canned)
1/4 cup butter, divided
Meat tenderizer
1 tbl. vegetable oil
1 (3-lb.) sirloin tip, cut in 1-inch cubes (my mother used stew meat)
3/4 cup plus 1/3 cup beef broth, divided
3/4 cup red wine
2 tbls. soy sauce
2 cloves garlic, minced (my mother used garlic powder)
1 onion, chopped
2 tbls. cornstarch
1/2 (10-1/2-oz.) can cream of mushroom soup (my mother used the whole can)
Salt, to taste

Directions:

1. Sauté mushrooms in 2 tablespoons of butter and spoon into a (3-quart) ungreased casserole. Season meat with meat tenderizer.
2. Add remaining butter and oil to skillet. Add meat and just brown. Do not cook completely. Spoon over mushrooms.
3. Combine 3/4 cup broth, wine, soy sauce, garlic and onions. Add to skillet, scraping bottom often.
4. Blend cornstarch with remaining 1/3 cup of broth and stir into wine mixture. Cook, stirring constantly, until smooth and thick. Spoon over meat, stirring to blend.
5. Cover and bake at 275 degrees for 1 hour.
6. Add mushroom soup and season with salt, if needed. Serve over noodles or rice.






Corn and Crab Bisque

From:
Carol Poché

Serves: about 8. This is a family favorite requested each Thanksgiving and Christmas!

Ingredients:

1 stick butter
2 tbls. flour
1/2 cup chopped onions
1 lb. white crabmeat (I use lump)
1 qt. whole milk
1 (15-oz.) can cream-style corn (white or golden)
1 (15-oz.) can white corn
1 (10-1/2–oz.) can cream of potato soup
1/2 tsp. Accent
1/2 tsp. Worcestershire sauce
Pinch mace
Tabasco sauce, to taste
Tony Chachere’s Original Seasoning, to taste
1/4 cup grated Parmesan cheese
1/4 cup chopped parsley
1/4 cup chopped green onions

Directions:

1. Melt butter. Add flour and blend thoroughly. Add onions and cook slowly for 10 minutes until onions soften.
2. Add crabmeat, milk, corn, soup, Accent, Worcestershire, mace and Tabasco. Cook slowly for 15-20 minutes.
3. Add Tony’s. Just before serving, garnish with cheese, parsley and green onions.






Starlight Double-Delight Cake

From:
Mrs. Samuel P. Weston

Ingredients:

Makes 1 (9-inch) layer cake. Recipe by Mrs. Samuel P. Weston, of La Jolla, Calif., is from “Pillsbury’s Best 1,000 Recipes Best of the Bake-Off Collection.” The recipe was the grand prize winner in the Third Grand National Bake-Off, 1951. A bit of mint flavor is carried into this beautifully moist, fine chocolate cake from the frosting mixture. There are those recipes that stand the test of time - like the chocolate chip cookie recipe!

For Chocolate Frosting:

2 (3-oz.) pkgs. cream cheese
1/2 cup shortening
1/2 tsp. vanilla extract
1/2 tsp. mint flavoring
6 cups (1-1/2 lbs.) confectioners’ sugar, sifted
1/4 cup hot water
4 (1-oz.) squares unsweetened chocolate, melted

For Chocolate Cake:

2-1/4 cups sifted Pillsbury’s Best All Purpose Flour
1-1/2 tsps. baking soda
1 tsp. salt
1/4 cup shortening
2 cups Chocolate Frosting
3 eggs
3/4 cup milk

Directions:

1. To make frosting, cream 6 ounces cream cheese with 1/2 cup shortening, vanilla and mint flavoring; blend well.

2. Add sifted confectioners’ sugar alternately with hot water to cream cheese mixture. Blend in melted unsweetened chocolate.

3. To make cake, sift together all-purpose flour, soda and salt. Set aside.

4. Combine 1/4 cup shortening and 2 cups of Chocolate Frosting; cream well. Blend in eggs one at a time, beating well after each.

5. Add the dry ingredients alternately with milk. Blend well after each addition.

6. Turn into two (9-inch) round layer cake pans, well on the bottoms. Bake at 350 degrees for 30 to 40 minutes. Cool; frost with remaining Chocolate Frosting (thin with a few drops cream if necessary.

Note: If using self-rising flour, omit soda and salt.







Hershey's Mocha Glazed Brownie Cups

Makes: 24 brownie cups

Ingredients:

1/4 c. butter or margarine
2 egg whites or 1/3 c. liquid eggs
1 egg
3/4 c. sugar
2/3 c. flour
1/3 c. Hershey's cocoa
1/2 t. baking powder
1/4 t. salt

MOCHA GLAZE

Directions:


Heat oven to 350 degrees F. Line small muffin cups (1 3/4" diameter) with paper bake cups or spray with oil.

Melt butter in small saucepan over low heat; cool slightly.

Beat egg whites and egg in a small bowl on medium speed of mixer until foamy. Gradually add sugar until slightly thickened and light in color. Stir together cocoa, sugar, salt and baking powder gradually adding to egg mixture, beating until blended. Gradually add melted butter, beating just til blended. Fill muffin cups 2/3 full.

Bake 15 to 18 minutes or until toothpick inserted in center comes out clean. Remove from pan to wire rack. Cool completely. Prepare Mocha Glaze; drizzle over tops of brownie cups. Let stand until glaze is set. Store, covered, at room temperature.

Mocha Glaze

Ingredients:


1/4 c. powdered sugar
3/4 t. Hershey's cocoa
1/4 t. powdered instant coffee
2 t. hot water
1/4 t. vanilla extract

Directions:

Stir together powdered sugar and cocoa in small bowl. Dissolve instant coffee in water; gradually add to sugar mixture, stirring until well blended. Stir in vanilla.

70 calories each with 2.5 g of fat.






Chocolate Sweetheart Cakes for Two

From:
Hershey's Cocoa

Prep Time: 17 min
Cook Time: 20 min
Skill Level: Beginner

Ingredients:

3/4 cup all-purpose flour
1/4 cup granulated sugar
1/4 cup packed light brown sugar
3 tablespoons HERSHEY'S Cocoa
1/2 teaspoon baking soda
1/8 teaspoon salt
1/2 cup water
3 tablespoons vegetable oil
1/2 teaspoon white vinegar
1/2 teaspoon vanilla extract
CHOCOLATE FROSTING(recipe follows)

Directions:

1. Heat oven to 350°F. Grease and flour 8-inch square baking pan.

2. Stir together flour, granulated sugar, brown sugar, cocoa, baking soda and salt in medium bowl. Add water, oil, vinegar and vanilla; beat with whisk or spoon until smooth. Pour batter into prepared pan.

3. Bake 18 to 20 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pan to wire rack. Cool completely. Transfer to cutting board. Using 3-1/4 inch heart-shaped cookie cutter, cut cake into 4 hearts. Spread CHOCOLATE FROSTING on top of two hearts; place remaining two hearts on top. 2 small cakes.

CHOCOLATE FROSTING

1 tablespoon butter or margarine
2/3 cup powdered sugar
1 tablespoon HERSHEY'S Cocoa
2 to 3 teaspoons milk
1/8 teaspoon vanilla extract

Directions:

Place butter in small microwave-safe bowl. Microwave at MEDIUM (50%) 20 seconds or until butter is melted. Stir together powdered sugar and cocoa; add to butter mixture alternately with milk, beating with spoon or whisk until smooth. Stir in vanilla. About 1/3 cup frosting.





Here's my Heart Fudge

Skill Level:
Intermediate

Ingredients:

2 cups (12-oz. pkg.) HERSHEY'S Premier White Chips, divided
1 teaspoon almond extract
1/2 cup HERSHEY'S Cocoa or HERSHEY'S SPECIAL DARK Cocoa
1/4 cup (1/2 stick) butter or margarine, melted
1 teaspoon vanilla extract
4-1/2 cups sugar
1 jar (7 oz.) marshmallow creme
1-1/2 cups (12-oz. can) evaporated milk
1/4 cup (1/2 stick) butter or margarine
1 cup candied red cherries, quartered
Few drops red food color(optional)

Directions:

1. Line 13x9x2-inch pan with foil.

2. Place 1 cup white chips and almond extract in medium bowl. In second medium bowl, stir together cocoa, 1/4 cup melted butter and vanilla extract until mixture is smooth; add remaining 1 cup white chips (chips do not need to melt).

3. Combine sugar, marshmallow creme, evaporated milk and 1/4 cup butter in heavy 4-quart saucepan. Cook over medium heat, stirring constantly, until mixture comes to full rolling boil (bubbles can't be stirred down); continue boiling and stirring 5 minutes. Remove from heat. Immediately add half of hot mixture to bowl with white chips only. Pour remainder into cocoa mixture; stir to blend.

4. Beat white chip mixture until chips are completely melted; stir in cherries. Add red food color, if desired. Spread evenly in prepared pan. Beat cocoa mixture until chips are melted and mixture thickens slightly. Spread evenly over top of white chip layer.

5. Cover; refrigerate until firm. Remove from pan; peel off foil. Cut with heart-shaped cookie cutters or cut into squares. Cover; store in refrigerator. About 8 dozen squares.

NOTE: For best results, do not double this recipe.

*** THANKS for visiting, come back often, feel welcome to leave comments, a big shout out to awesome current subscribers, have a fabulous holiday and festival season - and if you are new to this blog, please subscribe in a reader or by email!






09 February 2010

Easy Party For a Crowd: Marti Gras King Cake, Kicked Up Red Beans



Photos from 2theadvocate.com


From Denny: Two recipes are easy to make and real crowd pleasers for the Marti Gras season of parades when you invite a lot of people over to your house to view the parades. Even if you live in a part of the country that does not celebrate Marti Gras the way we do you will still find these recipes a lot of fun. You could serve these even at a family reunion gathering or at Easter. The recipes? They are a red beans and rice dish and King Cake from a local food writer in Baton Rouge.

Do you know anything about the history of the King Cake? General opinion dates it back to the Middle Ages in Europe. It was made to honor the Magi, the famous three kings (who may have also been astronomers) who came to visit Jesus Christ as a child. In the 1700's when the Acadian French were chased out of Canada all the way down into the malaria infested swamps of Louisiana they still clung to many traditions. The King Cake custom was one of them, celebrated on the Feast of the Epiphany.

In 1800's Louisiana was when the Marti Gras Krewes (clubs) began forming in New Orleans. When was the official kickoff date of the Carnival season? You guessed it: the Feast of the Epiphany and the King Cake became associated with the Carnival. We always top the cake with colored sugars in three colors: purple, green and gold. The colors represent special elements: purple for justice, green for faith and gold represents power.

There are many pastry and grocery shops from New Orleans to Baton Rouge to Lafayette that make dozens of varieties of King Cake like stuffed with blueberries and cream cheese, chocolate fudge, boston creme and an endless variety of creative ideas that all taste awesome.

Why make you own? Awww, come on, why not? Besides, if you are like me there are times when you have lived away from an area that makes these and it's wonderful to make your own. Baking sweetened bread is so easy like making the old-fashioned Swedish cinnamon breakfast rings. You can involve the kids in this recipe too. There is something so rewarding about baking your own bread and even more so when it is for a holiday.

This recipe for a cinnamon version is easy and makes for a very light and moist King Cake. It does take some time, like any bread recipe from scratch. So make sure you allow time for the dough to rise for the full 60 to 90 minutes recommended - or at least until it's doubled its size. It's the doubling that is the key to a light and moist dough that can hold that fragrant cinnamon filling.


*** Feel free to comment as I enjoy hearing from all of you!


Homemade King Cake

From:
Tracey Koch

Serves: 12

Dough Ingredients:

1 (3/4-oz.) packet or a little more than 1 tsp. rapid-rise yeast (Be sure to check the expiration date before using.)
1 tbl. sugar
1 cup warm water (about 105 degrees)
3-1/4 cups all-purpose flour, divided
1/4 cup sugar
1/2 tsp. salt
2 eggs (slightly beaten)
4 tbls. butter (melted and cooled)
Purple, Green and Gold Sugar Toppings (see recipe)

Filling Ingredients:

1/3 cup sugar
2 tbls. cinnamon
2 tbls. softened butter

Directions:

1. To make the dough: In a 2-cup measuring cup dissolve the yeast and 1 tablespoon sugar in the warm water and allow it to sit for 3 to 4 minutes or until it becomes frothy.

2. In a large mixing bowl, sift together 3 cups of the flour, 1/4 cup sugar and salt.

3. Make a well in the sifted flour and add in the frothy yeast mixture along with the eggs and cooled melted butter. Using a wooden spoon, combine ingredients until all is incorporated and a sticky ball is formed.

4. Sprinkle the dough with a tablespoon of flour, and sprinkle an additional tablespoon of flour onto a work surface. Knead the dough for 1 minute and then return it to the mixing bowl to rise.

5. Cover the bowl with a dish towel and place in a warm, draft-free place. Allow the dough to rise for 1 to 1-1/2 hours or until doubled in bulk.

6. Cut out a piece of parchment paper to measure 15x10 inches and sprinkle with a little of the remaining flour. Roll dough out on the parchment paper to about 1/2-inch thick and into a 14x9-inch rectangle.

7. Preheat oven to 375 degrees.

8. For filling, combine sugar and cinnamon and set aside.



9. Spread softened butter onto the rolled-out dough and then sprinkle the top with the cinnamon-sugar.



10. Roll the dough up lengthwise to form a log, sealing the seam to keep the cinnamon-sugar inside. Bring both ends of the log together to form a ring. Press the ends together to connect them.

11. Line a baking sheet with a fresh sheet of parchment paper. Place the ring of dough on the parchment paper.



12. Stretch the dough to form an oval shape. Pulling the dough ring will also help to make the king cake even all the way around and bake more evenly.

13. Sprinkle the ring with purple, green and gold sugar and bake 20 to 30 minutes or until puffed and golden.



Purple, Green and Gold Sugar Toppings

Ingredients:

6 tbls. sugar

Yellow, green, red and blue food coloring

Directions:

1. Divide the sugar among three bowls, placing 2 tablespoons in each bowl.

2. To make the gold sugar use 2 to 4 drops of the yellow food coloring. Use the back of a teaspoon to mash the food coloring into the sugar. Repeat the steps, using green food coloring, to make green sugar.

3. For the purple, use 3 drops of blue food coloring followed by 2 to 3 drops of red. Mash the colors into the sugar until you reach the desired hue.

Kitchen helpers: This is a great way to introduce your children to working with yeast dough. It is easy to make and doesn’t require any electrical appliances. Youngsters will also enjoy coloring the sugar.


This is one of the simplest red bean recipes and it derives most of its flavor from the turkey tasso. If you are unable to acquire tasso, whether pork or turkey, just substitute your favorite sausage or prosciutto. This simple savory recipe would appeal to a wide range of people.

You can make this easily in a slow cooker. It's also topped with a tapenade to give the plain red beans more interest and kicked up flavor. Any time you add fresh vegetables to a slow cooked dish it gives it another dimension.

You can always place Tabasco sauce and Cajun seasoning on the side for people who want to kick up their bowls with more spice. :) Many times for families with small children we cook a less spicy version and then offer spices on the side for the adults to add to their personal taste.


Three-Step Red Beans

From:
Tracey Koch

Serves: 6

Ingredients:

1 (1-lb.) pkg. dried red kidney beans
1 tbl. olive oil
1 lb. smoked turkey tasso (cut into chunks)
1 cup chopped onions
2 tbls. minced garlic
4 cups low-sodium chicken broth
Salt and pepper, to taste

Directions:

1. Put beans in large pot and add in enough cold water to cover them. Bring beans to a rolling boil; allow beans to boil for 15 to 20 minutes, remove from heat and drain well.

2. Meanwhile, in large skillet, heat oil and sauté tasso, onions and garlic for 3 to 4 minutes or until onions are translucent.

3. Return drained beans to pot and add sautéed onions and tasso. Pour in broth and slowly bring beans to a boil. Cover and reduce heat to low. Simmer 2 to 3 hours, stirring occasionally to prevent sticking. Adjust seasonings, serve.

Note: You can do Step 3 in a slow cooker. Put all prepared ingredients in slow cooker and set on High. Once beans begin to boil (takes about 1-1/2 hours), reduce heat to Low and cook for an additional 2 to 3 hours.

Kitchen helpers: Kids can be a big help in chopping the onions and tasso. They can also help watch the beans as they cook.


Marinated Veggie Tapenade

From:
Tracey Koch

Serves: 6

Ingredients:

1 English cucumber (seeded and diced)
1 cup chopped grape tomatoes
1 cup chopped kalamata olives
1 cup seeded and chopped banana peppers
1/4 cup chopped red onions
1/4 cup white balsamic vinegar
1/2 cup olive oil
Salt and black pepper, to taste

Directions:

1. In a large mixing bowl, combine the cucumbers, tomatoes, olives, peppers and red onions.

2. In a measuring cup, whisk together the vinegar and oil and pour the mixture over the vegetables.

3. Season with a little salt and pepper and cover.

4. Chill the marinated vegetables for an hour or so before serving.

Kitchen helpers: Kids will enjoy mixing up this colorful vegetable medley. It is great tossed in a salad, but the cool, crisp and tangy tapenade will add another dimension of taste and texture to red beans. This is a great way to sneak more vegetables into the meal. It is also a great way to let your kids experience a variety of textures using flavors that are very family friendly.


ALSO: 5 Slamming Valentine Godiva Chocolate Recipes

*** THANKS for visiting, come back often, feel free to leave comments, a big shout out to current subscribers - and if you are new to this blog, please subscribe in a reader or by email!

07 February 2010

Popular Posts 2009 at Comfort Food From Louisiana, Thank YOU!



Photo by Lyndi&Jason @ flickr

From Denny: What a year it has been! THANK YOU for all your support! These are the most popular posts since May of this year when I found a couple of sites to keep track of it.

Louisiana has had a tough time since Hurricane Katrina hit in August 2005. Thanks to people like yourselves we have come back strong, rebuilding the damage and living the wonderful food culture we love to share with you.

While I'm pulling together this post I'm listening around the corner to the New Orleans Saints playing in the Super Bowl in Miami. Wow! They just won their first Super Bowl!!!! New Orleans down in the French Quarter is rocking with people clogging the streets like it's Marti Gras! It's funny how everyone here in Louisiana was convinced the Saints would win - and they did. I can't wait to update this post with a video of the winning run by the Saints down the field that put them ahead, winning by a score of 31 to 17 against the Colts.

Marti Gras starts early in New Orleans and this will be the first time it becomes a nine day celebration! :)




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29 December 2009

Fun Kid Recipes, Activities Keep Them Busy For Holidays



From Denny: These chefs came up with some great food ideas of keeping little hands and minds busy during those long holiday visits away from home. First up in this video is an adorable cut and paste arts and crafts collage project for collecting images of what they best hope for the New Year of 2010.

The fashion projects are especially clever! They use out of fashion costume brooches as refrigerator magnets. (Now why didn't I think of that one? I was just going through my closet the other day and wondering what to do with those same items. Will definitely use this useful idea.)

Then for the youngest kids they came up with using different colored beans and lentils to create the "sand" for an indoor winter sandbox to for play! Hey, you can always make soup out of it as soon as the weather warms up and they can go outside to play. :) At the end of the video they even offer a few local travel tips to keep kids entertained.

How do you like this cute little bird gif I just found today? He sure is one tolerant bird! Feel free to use him on your blog or site as he is free.

Featured recipes:

Whoopie Pie cookies
Winter Apple Charlotte dessert


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Whoopie pie

From: Chef Jansen Chan, executive pastry chef at Oceana restaurant

Serves: 12

INGREDIENTS

For the pies

• 2 cups all-purpose flour
• 1/2 cup cocoa
• 1 tsp. baking powder
• 1/2 tsp. baking soda
• 3/4 tsp. salt
• 4 oz. (1/2 cup) butter
• 1 1/4 cups brown sugar
• 1 egg
• 1 tsp. vanilla extract
• 1 cup buttermilk, at room temperature

For the vanilla fluff filling

• 1 3/4 cup. plus 2 T. sugar
• 10 T. water
• 1 envelope gelatin powder (1/4 oz.)
• 3/4 cup egg whites
• 1 1/2 pounds butter, room temperature (substitute 1/2 pound of peanut butter for butter and omit vanilla for a peanut butter filling)
• 1/8 tsp. salt
• 1/2 tsp. vanilla extract

DIRECTIONS

For the pies:


In a bowl, stir together the flour, cocoa, baking powder, soda and salt together. In a mixer, cream the butter and brown sugar until light and fluffy.

Slowly add the egg and vanilla extract. Scrape the bowl thoroughly and add little bit of the dry ingredients. Mix and then add a little bit of the buttermilk. Alternate this process until all the drys and buttermilk are used.

Scoop 1/4 cup of batter on to a parchment-lined sheet tray and bake at 375 degrees F for 15-18 mins., rotating once.

Remove from ovens and let cool on trays.

For the vanilla fluff filling:

Soak gelatin in 2 tbls. of water. In a heavy-duty pot, stir together sugar and water until dissolved. Cook at a high heat until 266 degrees F.

Meanwhile, in a mixer, whisk whites until light and foamy and carefully slowly pour hot syrup into the whipping whites. While still hot and whisking, add bloomed gelatin and continue whisking until cool.

On the machine still, slowly add butter, a tablespoon at a time, until the butter is fully incorporated. Add salt and vanilla extract and mix.

Ready to use immediately.



Winter Charlotte

From:
Chef Jansen Chan, executive pastry chef at Oceana restaurant

Yields: 8” d x 3” h cake pan or 9” d x 2” h cake pan

INGREDIENTS

• One 8” d x 3” h cake pan or 9” d x 2” h cake pan
• 1 loaf of brioche, challah or white bread
• Butter (for coating)
• Sugar (for coating)

For the filling

• 2 pounds Golden Delicious apples
• 2 pounds Granny Smith apples
• 2 pounds Bosc pears
• 1 cup dried cranberries or raisins
• 1/3 cup lemon juice
• 1 cup sugar

DIRECTIONS

For the Winter Charlotte filling:

Peel and chop each fruit. Cut pieces into about 1/2” cubes. Random sizes are OK. Place all ingredients except dried fruit in a wide sauté pan.

Cook over medium heat, stirring constantly for ten minutes, or until juices are released. Turn heat to medium high and continue cooking for another 10-15 mins, or until juices are evaporated. Add dried fruit and transfer to a bowl and allow to cool slightly.

To assemble:

Line the bottom of the cake pan with a circular piece of parchment paper. Butter the top and sides. Then, coat the inside with sugar, releasing any excess sugar.

Cut brioche into rectangles (2” or 3” high, depending on the height of the pan) and triangles. Brush lightly with melted butter. Line the bottom of the pan with triangular pieces, overlapping pieces of bread, butter side down. Line the sides with the rectangular pieces of bread, again, overlapping the pieces of bread.

Fill cavity with slightly hot fruit filling. Don’t worry if the mound is higher than the pan, the fruit will sink and shrink.

Top pieces with any remaining buttered brioche. Don’t worry about being decorative as this will be the bottom of the charlotte. Place a piece of foil loosely on top to prevent overbrowning.

Bake at 400 F for 40 mins, rotating once in the middle. Remove foil and continue baking for another 10 minutes, or until golden brown on top.

Remove from oven and allow to cool for 15 minutes before unmolding. Place a plate upside down on the charlotte and flip the entire charlotte. Carefully remove the cake pan, releasing the charlotte. Let cool for an hour.

Serve warm with crème anglaise or whipped cream.


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*** ALSO: 8 Easy Yummy New Years Recipes to Warm Your Guests

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