Check out some healthy vegan substitutes from funny chef author of Skinny Bitch Cookbook.
From Denny: President Bill Clinton is the most recent celebrity to go vegan to help regain a healthier heart after years of dietary abuse. His daughter Chelsea is a vegan, a former dancer, now gaining a Master's Degree in International Health, read her father "the riot act" about his poor diet. He is now a convert.
There are a lot of great vegan subsitutes for many common familiar ingredients we use in our everyday cooking. In this video clip, Chef Kim Barnouin, author of the popular "Skinny Bitch: The Ultimate Everyday Cookbook," talks with Steven Fabian about those vegan substitutes and the easiest ways to eat out vegan. This cookbook is toatlly vegan, full of recipes for tasty appetizers and tantalizing desserts, simple to make and good for you.
These recipes are from "The Early Show on Saturday Morning"'s "Chef on a Shoestring" challenge of preparing a three-course vegan dinner on the wallet skinny budget of $40.
In her first recipe using kale in a soup, remember that kale is high in calcium. Calcium helps you lose weight. It's important to take in a lot of calcium every day because it does leach out of your body at a high rate.
Dark, leafy green vegetables like kale are great for your liver too. It helps boost the liver function to detoxify better. Dark, green leafy veggies are also great for your nervous system and eyes.
Why not take a diet vacation every now and then and try vegan? You might find some favorites to add to your regular diet and enjoy healthy eating!
Recipes Featured:
Kale and White Bean Soup
Polenta Crusted Eggplant Parmesan
Chocolate Cupcakes with Peanut Butter Frosting
Exploring the world of food and bringing home my finds for you! Lots of chocolate recipes, Italian, comfort food like Louisiana Cajun and food videos.
Showing posts with label food video. Show all posts
Showing posts with label food video. Show all posts
03 November 2010
12 October 2010
Cake Tuesday: Bobby Flays Awesome German Chocolate Cake
A special cake for celebrations and the holidays! Recipe and video.
From Denny: We love the Food Network at our house and often watch Bobby Flay on his show "Throwdown!" You get to find out what other people are cooking throughout the country as well as view a trained chef figure out how to match their recipes. It's a friendly "show-off cook-off" and always entertaining. Chef Bobby Flay has compiled his best - and most popular - recipes from the show into a new cookbook called "Throwdown!"
Here's a bit of cake trivia: Did you know that German Chocolate Cake is not from Germany? It's actually named after Sam German because he was the guy who created the type of distinctive chocolate baked into the cake. Technically, says Chef Flay, it should be called German's Chocolate Cake. Well, oops, too late, Bobby. America calls it German Chocolate Cake.
This recipe is a great idea to serve for the upcoming holidays. OK, since it's chocolate I'd serve it year 'round since chocolate seems to make the most mundane suddenly special... :)
From Denny: We love the Food Network at our house and often watch Bobby Flay on his show "Throwdown!" You get to find out what other people are cooking throughout the country as well as view a trained chef figure out how to match their recipes. It's a friendly "show-off cook-off" and always entertaining. Chef Bobby Flay has compiled his best - and most popular - recipes from the show into a new cookbook called "Throwdown!"
Here's a bit of cake trivia: Did you know that German Chocolate Cake is not from Germany? It's actually named after Sam German because he was the guy who created the type of distinctive chocolate baked into the cake. Technically, says Chef Flay, it should be called German's Chocolate Cake. Well, oops, too late, Bobby. America calls it German Chocolate Cake.
This recipe is a great idea to serve for the upcoming holidays. OK, since it's chocolate I'd serve it year 'round since chocolate seems to make the most mundane suddenly special... :)
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09 August 2010
4 Easy Summer Dishes When Its Just Too Hot to Cook
*** Try some easy and quick summer recipes to beat the crazy heat - and avoiding cooking with any heat.
From Denny: Try something as simple as these sliced tomatoes and avocado with a side of cooked crabmeat and a few slices of lemon and you have a simple easy meal. Food writer, Mark Bittman ("Bittie") from The New York Times, dishes out three more easy recipes you can whip up in very little time.
It's important to eat lots of fruits and vegetables when the weather is this stifling to keep up hydration and vitamins and minerals when our bodies work overtime to keep cool. Try a little vinegar in your glass of water and you will find it helps to keep you cooler. (Sour foods like vinegar or apples helps to cool the liver. Cool the liver and you help to cool the body.)
This summer has been extremely hot all over the world. Right about now - in the "dog days of August" these cooling recipes sure look mighty good! :)
Crab-stuffed Avocado Halves
From: Mark Bittman, food writer at The New York Times
Makes: 4 servings
Time: About 10 minutes
Ingredients:
About 1/2 pound cooked crabmeat
2 to 3 tablespoons freshly squeezed lime juice
1 teaspoon grated lime zest
1/4 cup chopped fresh cilantro, plus more for garnish
1 small fresh hot chile (like Thai), seeded and minced
Salt and freshly ground black pepper
2 large avocados
Directions:
Pick through the meat to remove all remaining shell, being careful not to shred it too finely. Gently toss the crab with the lime juice, zest, cilantro and chile, and season with salt and pepper. If you have time, refrigerate for 1 hour, stirring occasionally.
Cut the avocados in half lengthwise and remove the pit. Fill the center with the crab salad and serve garnished with more cilantro.
Cantaloupe Soup with Prosciutto
From: Mark Bittman, food writer at The New York Times
Makes: 4 servings
Time: 20 minutes
Ingredients:
1 1/2 to 2 pounds ripe cantaloupe, peeled, seeded, and chopped
3 tablespoons freshly squeezed lemon or lime juice
1 teaspoon grated lemon or lime zest
1/2 cup apple juice, white wine or water, or more as needed
Salt
2 ounces prosciutto, torn into thin strips
Directions:
Put the cantaloupe, lemon juice, zest and apple juice in a blender and purée until smooth, adding a bit more juice if needed to thin. Sprinkle with salt and taste for seasoning. To serve, ladle into bowls and top with the torn prosciutto.
Shrimp and Mango Romaine Rolls
From: Mark Bittman, food writer at The New York Times
Makes: 4 servings
Time: 20 minutes
Ingredients:
1 head romaine lettuce
3/4 pound cooked shrimp, halved lengthwise
2 tablespoons freshly squeezed lime juice
Salt and freshly ground black pepper
1 cup cooked white rice, optional
1 mango, peeled, seeded, and sliced
1 cup bean sprouts
Directions:
Separate the head of romaine into leaves and lay them on a clean work surface. Toss the shrimp halves with the lime juice and sprinkle with salt and pepper.
If using the rice, put about 2 tablespoons at the base of each leaf, top with a couple shrimp halves, a couple slices of mango, and a small handful of bean sprouts. Working from the end closest to you, fold the sides of the lettuce leaf in to secure the filling and then roll from the bottom up as you would a burrito. Repeat with the remaining leaves and filling and serve.
*** Avocado photo by Andrea.Pacheco @ flickr
*** Slices of tomato and avocado photo by jronaldlee @ flickr
*** Cantaloupe photo by Kabsik Park @ flickr (Royalty free images collection)
*** Shrimp photo by Laurel Fan @ flickr
*** 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!
*** Come by for a visit and check out my other blogs:
The Social Poets - news, politics
The Soul Calendar - science, astronomy, psychology
Visual Insights - photos, art, music
Beautiful Illustrated Quotations - spiritual quotes, philosophy
Poems From A Spiritual Heart - poetry
The Healing Waters - health news
Dennys People Watching - people in the news
Dennys Food and Recipes
Dennys Funny Quotes - humor
From Denny: Try something as simple as these sliced tomatoes and avocado with a side of cooked crabmeat and a few slices of lemon and you have a simple easy meal. Food writer, Mark Bittman ("Bittie") from The New York Times, dishes out three more easy recipes you can whip up in very little time.
It's important to eat lots of fruits and vegetables when the weather is this stifling to keep up hydration and vitamins and minerals when our bodies work overtime to keep cool. Try a little vinegar in your glass of water and you will find it helps to keep you cooler. (Sour foods like vinegar or apples helps to cool the liver. Cool the liver and you help to cool the body.)
This summer has been extremely hot all over the world. Right about now - in the "dog days of August" these cooling recipes sure look mighty good! :)
Visit msnbc.com for breaking news, world news, and news about the economy
Crab-stuffed Avocado Halves
From: Mark Bittman, food writer at The New York Times
Makes: 4 servings
Time: About 10 minutes
Ingredients:
About 1/2 pound cooked crabmeat
2 to 3 tablespoons freshly squeezed lime juice
1 teaspoon grated lime zest
1/4 cup chopped fresh cilantro, plus more for garnish
1 small fresh hot chile (like Thai), seeded and minced
Salt and freshly ground black pepper
2 large avocados
Directions:
Pick through the meat to remove all remaining shell, being careful not to shred it too finely. Gently toss the crab with the lime juice, zest, cilantro and chile, and season with salt and pepper. If you have time, refrigerate for 1 hour, stirring occasionally.
Cut the avocados in half lengthwise and remove the pit. Fill the center with the crab salad and serve garnished with more cilantro.
Cantaloupe Soup with Prosciutto
From: Mark Bittman, food writer at The New York Times
Makes: 4 servings
Time: 20 minutes
Ingredients:
1 1/2 to 2 pounds ripe cantaloupe, peeled, seeded, and chopped
3 tablespoons freshly squeezed lemon or lime juice
1 teaspoon grated lemon or lime zest
1/2 cup apple juice, white wine or water, or more as needed
Salt
2 ounces prosciutto, torn into thin strips
Directions:
Put the cantaloupe, lemon juice, zest and apple juice in a blender and purée until smooth, adding a bit more juice if needed to thin. Sprinkle with salt and taste for seasoning. To serve, ladle into bowls and top with the torn prosciutto.
Shrimp and Mango Romaine Rolls
From: Mark Bittman, food writer at The New York Times
Makes: 4 servings
Time: 20 minutes
Ingredients:
1 head romaine lettuce
3/4 pound cooked shrimp, halved lengthwise
2 tablespoons freshly squeezed lime juice
Salt and freshly ground black pepper
1 cup cooked white rice, optional
1 mango, peeled, seeded, and sliced
1 cup bean sprouts
Directions:
Separate the head of romaine into leaves and lay them on a clean work surface. Toss the shrimp halves with the lime juice and sprinkle with salt and pepper.
If using the rice, put about 2 tablespoons at the base of each leaf, top with a couple shrimp halves, a couple slices of mango, and a small handful of bean sprouts. Working from the end closest to you, fold the sides of the lettuce leaf in to secure the filling and then roll from the bottom up as you would a burrito. Repeat with the remaining leaves and filling and serve.
*** Avocado photo by Andrea.Pacheco @ flickr
*** Slices of tomato and avocado photo by jronaldlee @ flickr
*** Cantaloupe photo by Kabsik Park @ flickr (Royalty free images collection)
*** Shrimp photo by Laurel Fan @ flickr
*** 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!
*** Come by for a visit and check out my other blogs:
The Social Poets - news, politics
The Soul Calendar - science, astronomy, psychology
Visual Insights - photos, art, music
Beautiful Illustrated Quotations - spiritual quotes, philosophy
Poems From A Spiritual Heart - poetry
The Healing Waters - health news
Dennys People Watching - people in the news
Dennys Food and Recipes
Dennys Funny Quotes - humor
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28 May 2010
Battle Belly Fat: Pan-Seared Shrimp Tacos, Crunchy Crust "Mac n Cheese,” Oven Fries
*** Eat your favorite comfort foods and still battle the belly fat. Recipes the whole family will enjoy they won't even know they are eating healthy!
Flat Belly Diet Family Cookbook by Liz Vaccariello
From Denny: Want guilt free comfort food that actually taste good? Look no further in your quest to battle belly fat and not roll your eyes at typical diet food that has you bored and your family in revolt.
Liz Vaccariello is the author of the newest cookbook in her series about good food to battle belly fat, "Flat Belly Diet! Family Cookbook." She features traditional comfort food favorites like macaroni and cheese (Mac 'n' Cheese for those in the know), oven french fries, shrimp tacos and dark chocolate brownies. That line up sure doesn't sound like we will be deprived of good taste or familiar dishes.
This cookbook and recipes are geared to family healthy eating without sacrificing great taste and favorite foods. While she does limit each meal to about 400 calories the real success is combining a MUFA with each meal.
What's a MUFA? Mono Unsaturated Fatty Acid. They are found in olive oil, olives, nuts and seeds, peanut butter or other nut butters and the biggest favorite: dark chocolate.
Here are the three basic rules from Liz Vaccariello, Editor in chief of Prevention Magazine, to help lose that belly fat:
1. Eat a MUFA with every meal
2. Stick to 400 calories per meal
3. Never go more than 4 hours without eating
Recipes Featured:
Pan-Seared Shrimp Tacos
Crunchy Crust "Mac and Cheese”
Salt and Pepper Oven Fries
Visit msnbc.com for Breaking News, World News, and News about the Economy
Pan-Seared Shrimp Tacos
From: "Flat Belly Diet Family Cookbook"
Makes: 4 servings, 320 calories
INGREDIENTS
• 1 Haas avocado, cubed
• 3 tablespoons finely chopped red onion
• 1/2 jalapeno pepper, finely chopped
• 2 tablespoons chopped fresh cilantro
• 1 tablespoon fresh lime juice
• 1/2 teaspoon salt, divided
• 1 pound peeled and deveined medium shrimp
• 1 1/2 teaspoons chili powder
• 1/4 teaspoon black pepper
• 1 tablespoon olive oil
• 8 (6-inch) corn tortillas
• 1 cup shredded romaine lettuce
DIRECTIONS
Combine the avocado, onion, jalapeno pepper, cilantro, lime juice and 1/4 teaspoon in a bowl and set aside. Combine the shrimp, chili powder, remaining 1/4 teaspoon salt and pepper in a separate bowl.
Heat the oil in a large nonstick skillet over medium-high heat. Add the shrimp and cook 2 1/2 to 3 minutes per side or until opaque. Transfer to a plate and keep warm. Heat tortillas in a dry skillet over medium-high heat until hot and lightly toasted, about 30 seconds per side or according to package directions. Place 2 tortillas on each plate and top each with 2 tablespoons lettuce, 1/8 avocado mixture and 1/8 of the shrimp. Serve immediately.
"Crunchy Crust "Mac and Cheese"
From: "Flat Belly Diet Family Cookbook"
Makes: 4 servings, 328 calories
INGREDIENTS
• 4 ounces multi-grain macaroni
• 4 tablespoons olive oil, divided
• 3 tablespoons Panko bread crumbs
• 2 tablespoons flour
• 1/2 teaspoon paprika
• 1/2 teaspoon salt
• 1/8 teaspoon black pepper
• 2 cups fat-free milk
• 1/2 cup shredded reduced-fat Cheddar cheese
DIRECTIONS
Preheat the oven to 350°F. Coat an 8-inch x 8-inch baking dish with vegetable spray.
Bring a pot of water to a boil and cook the macaroni according to package directions. Drain, rinse with cold water and drain again. Set aside. Combine the bread crumbs and 2 teaspoons oil in a small bowl. Stir with a fork to evenly coat the crumbs with oil.
Add the remaining 3 tablespoons plus 1 teaspoon oil to a large saucepan. Set over medium-high heat. Whisk in the flour, paprika, salt and pepper until smooth. Add the milk, whisking constantly. Cook, whisking, for about 5 minutes, or until thickened. Remove from the heat. Stir in the cheese until it melts. Stir in the macaroni. Pour into the baking dish. Top evenly with the crumbs.
Bake for 15 minutes, or until bubbling and golden. Allow to sit for 10 minutes before serving.
Salt and Pepper Oven Fries
From: "Flat Belly Diet Family Cookbook"
Makes: 4 servings, 262 calories
INGREDIENTS
• 1 pound russet potatoes, cut into 3 1/2-inch long by 1/2-inch wide sticks
• 1/4 cup canola oil
• 3 garlic cloves, chopped
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon chopped fresh parsley
DIRECTIONS
Preheat the oven to 450°F. Coat a large baking sheet with cooking spray.
Combine the potatoes and 2 tablespoons oil in a large bowl, tossing well to coat. Arrange potatoes in a single layer on the prepared baking sheet. Bake in the center of the oven 15 minutes, turn the potatoes and bake 15 minutes longer or until golden brown and crisp. Remove from the oven and transfer to a large bowl.
Meanwhile, heat the remaining 2 tablespoons oil in a small skillet over medium heat. Add the garlic and cook until lightly browned, about 4 minutes. Pour oil and garlic over the potatoes, and add the salt, pepper and parsley; toss well. Serve immediately.
*** For the chocolate recipes go here:
Battle Belly Fat: Fudgy Dark Chocolate Brownies, Chocolate French Toast
Flat Belly Diet Family Cookbook by Liz Vaccariello
*** 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!
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04 May 2010
Video: Louisiana Chef Makes Crawfish Etouffee
From Denny: This video is great for demonstrating how to make a roux fast and furious on the stove. If you are unfamiliar with how to make a roux then this video will prove useful. Making a roux to the desired color of choice is all about preference. New Orleans uses a very dark roux the color of milk chocolate, sometimes darker. In Baton Rouge we go for a lighter roux about the color of caramel candy.
The traditional roux most people know is what you use for a cream sauce - but you don't take it to the darker stages before adding water, milk or cream. A traditional roux is where you heat a pan, add butter or oil, then add flour until well dissolved, then adding the liquid quickly. The key to a good roux in Louisiana cooking, besides the color which adds a richer roasted flavor since you are basically pan roasting the flour, is to cook the roux and liquid for at least 30 minutes to cook out the flour flavor and glue like texture. That's when the dish gets to shine as awesome flavor, playing up the spices.
Since this is a local food video, and the local media doesn't usually keep embedded videos available past one year, I've included some recipes for crawfish etouffee and smothered crawfish (about the same thing).
Smothering your food sounds a bit psychopath to people outside the American South but it's a favorite of the slow food mindset in country Cajun cooking. What are some of the essentials for this smothering technique? You have to bring on board The Holy Trinity of diced onions, bell pepper and celery - along with some salt, pepper and garlic powder.
The smothering technique is also used for meat dishes like pan fried pork chops that are then covered and cooked with a small amount of liquid and veggies, creating a gravy. Basically, it's a kind of braising. First you sear the meat, then add the onions, bell pepper and celery, then the flour. When you add the flour this way you get a lighter brown roux. Add your liquid of choice and you don't have to worry about getting lumps in your gravy. Just cover and slow cook for a while until desired tenderness. Easy as can be!
It's one of those low maintenance dishes you can ignore for 30 minutes to an hour or keep on low heat until ready to serve. These kinds of slow food smothered dishes work well for busy households where everyone is on the go with different schedules but want a home cooked meal ready and waiting with ease. In the South we even smother potatoes and other vegetables besides meat dishes.
Chef Joe Caton, of Louisiana Lagniappe restaurant in Baton Rouge, serves up a classic Louisiana crawfish etouffee. He only offers this dish when the crawfish are in season and fresh. Be sure to visit Louisiana during crawfish season which lasts through May! The rest of the year you will only find the crawfish tails frozen.
If you don't have access to crawfish in your area then consider using shrimp, oysters or a meaty fish as any of those choices are equally wonderful!
Smothered Crawfish
From: The Louisiana Seafood Bible: Crawfish cookbook by Jerald and Glenda Horst
Serves: 4-6
Smothered Crawfish
Ingredients:
1 stick butter
2 medium onions, finely chopped
2 small bell peppers, finely chopped
4 cloves garlic, minced
2 tbls. flour
2 lbs. crawfish tails
1 tsp. salt
1/2 tsp. black pepper
Cooked rice
Directions:
1. Melt the butter in a cast-iron Dutch oven over low heat. Add the onions, bell peppers and garlic. Sauté over heat until the onions are transparent.
2. Add the flour and stir until blended.
3. Add the crawfish, salt and pepper. Cover and cook for 15 minutes, stirring frequently. Serve over cooked rice.
Tip: Smothering works best in a cast-iron pot over low heat. Take your time and do not rush this dish.
More recipes for Crawfish Etouffee from this blog:
Louisiana Crawfish Etouffee From Lafittes Landing - Famous Louisiana Chef John Folse
New Orleans Recipes: Crawfish Etouffee, Chicken and Sausage Gumbo, Jambalaya, Sazerac Cocktail
*** 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!
The traditional roux most people know is what you use for a cream sauce - but you don't take it to the darker stages before adding water, milk or cream. A traditional roux is where you heat a pan, add butter or oil, then add flour until well dissolved, then adding the liquid quickly. The key to a good roux in Louisiana cooking, besides the color which adds a richer roasted flavor since you are basically pan roasting the flour, is to cook the roux and liquid for at least 30 minutes to cook out the flour flavor and glue like texture. That's when the dish gets to shine as awesome flavor, playing up the spices.
Since this is a local food video, and the local media doesn't usually keep embedded videos available past one year, I've included some recipes for crawfish etouffee and smothered crawfish (about the same thing).
Smothering your food sounds a bit psychopath to people outside the American South but it's a favorite of the slow food mindset in country Cajun cooking. What are some of the essentials for this smothering technique? You have to bring on board The Holy Trinity of diced onions, bell pepper and celery - along with some salt, pepper and garlic powder.
The smothering technique is also used for meat dishes like pan fried pork chops that are then covered and cooked with a small amount of liquid and veggies, creating a gravy. Basically, it's a kind of braising. First you sear the meat, then add the onions, bell pepper and celery, then the flour. When you add the flour this way you get a lighter brown roux. Add your liquid of choice and you don't have to worry about getting lumps in your gravy. Just cover and slow cook for a while until desired tenderness. Easy as can be!
It's one of those low maintenance dishes you can ignore for 30 minutes to an hour or keep on low heat until ready to serve. These kinds of slow food smothered dishes work well for busy households where everyone is on the go with different schedules but want a home cooked meal ready and waiting with ease. In the South we even smother potatoes and other vegetables besides meat dishes.
Chef Joe Caton, of Louisiana Lagniappe restaurant in Baton Rouge, serves up a classic Louisiana crawfish etouffee. He only offers this dish when the crawfish are in season and fresh. Be sure to visit Louisiana during crawfish season which lasts through May! The rest of the year you will only find the crawfish tails frozen.
If you don't have access to crawfish in your area then consider using shrimp, oysters or a meaty fish as any of those choices are equally wonderful!
Smothered Crawfish
From: The Louisiana Seafood Bible: Crawfish cookbook by Jerald and Glenda Horst
Serves: 4-6
Smothered Crawfish
Ingredients:
1 stick butter
2 medium onions, finely chopped
2 small bell peppers, finely chopped
4 cloves garlic, minced
2 tbls. flour
2 lbs. crawfish tails
1 tsp. salt
1/2 tsp. black pepper
Cooked rice
Directions:
1. Melt the butter in a cast-iron Dutch oven over low heat. Add the onions, bell peppers and garlic. Sauté over heat until the onions are transparent.
2. Add the flour and stir until blended.
3. Add the crawfish, salt and pepper. Cover and cook for 15 minutes, stirring frequently. Serve over cooked rice.
Tip: Smothering works best in a cast-iron pot over low heat. Take your time and do not rush this dish.
More recipes for Crawfish Etouffee from this blog:
Louisiana Crawfish Etouffee From Lafittes Landing - Famous Louisiana Chef John Folse
New Orleans Recipes: Crawfish Etouffee, Chicken and Sausage Gumbo, Jambalaya, Sazerac Cocktail
*** 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!
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30 April 2010
Video: Louisiana Chef Makes Crawfish Etouffee
From Denny: This video is great for demonstrating how to make a roux fast and furious on the stove. If you are unfamiliar with how to make a roux then this video will prove useful. Making a roux to the desired color of choice is all about preference. New Orleans uses a very dark roux the color of milk chocolate, sometimes darker. In Baton Rouge we go for a lighter roux about the color of caramel candy.
The traditional roux most people know is what you use for a cream sauce - but you don't take it to the darker stages before adding water, milk or cream. A traditional roux is where you heat a pan, add butter or oil, then add flour until well dissolved, then adding the liquid quickly. The key to a good roux in Louisiana cooking, besides the color which adds a richer roasted flavor since you are basically pan roasting the flour, is to cook the roux and liquid for at least 30 minutes to cook out the flour flavor and glue like texture. That's when the dish gets to shine as awesome flavor, playing up the spices.
Since this is a local food video, and the local media doesn't usually keep embedded videos available past one year, I've included some recipes for crawfish etouffee and smothered crawfish (about the same thing).
Smothering your food sounds a bit psychopath to people outside the American South but it's a favorite of the slow food mindset in country Cajun cooking. What are some of the essentials for this smothering technique? You have to bring on board The Holy Trinity of diced onions, bell pepper and celery - along with some salt, pepper and garlic powder.
The smothering technique is also used for meat dishes like pan fried pork chops that are then covered and cooked with a small amount of liquid and veggies, creating a gravy. Basically, it's a kind of braising. First you sear the meat, then add the onions, bell pepper and celery, then the flour. When you add the flour this way you get a lighter brown roux. Add your liquid of choice and you don't have to worry about getting lumps in your gravy. Just cover and slow cook for a while until desired tenderness. Easy as can be!
It's one of those low maintenance dishes you can ignore for 30 minutes to an hour or keep on low heat until ready to serve. These kinds of slow food smothered dishes work well for busy households where everyone is on the go with different schedules but want a home cooked meal ready and waiting with ease. In the South we even smother potatoes and other vegetables besides meat dishes.
Chef Joe Caton, of Louisiana Lagniappe restaurant in Baton Rouge, serves up a classic Louisiana crawfish etouffee. He only offers this dish when the crawfish are in season and fresh. Be sure to visit Louisiana during crawfish season which lasts through May! The rest of the year you will only find the crawfish tails frozen.
If you don't have access to crawfish in your area then consider using shrimp, oysters or a meaty fish as any of those choices are equally wonderful!
Smothered Crawfish
From: The Louisiana Seafood Bible: Crawfish cookbook by Jerald and Glenda Horst
Serves: 4-6
Smothered Crawfish
Ingredients:
1 stick butter
2 medium onions, finely chopped
2 small bell peppers, finely chopped
4 cloves garlic, minced
2 tbls. flour
2 lbs. crawfish tails
1 tsp. salt
1/2 tsp. black pepper
Cooked rice
Directions:
1. Melt the butter in a cast-iron Dutch oven over low heat. Add the onions, bell peppers and garlic. Sauté over heat until the onions are transparent.
2. Add the flour and stir until blended.
3. Add the crawfish, salt and pepper. Cover and cook for 15 minutes, stirring frequently. Serve over cooked rice.
Tip: Smothering works best in a cast-iron pot over low heat. Take your time and do not rush this dish.
More recipes for Crawfish Etouffee from this blog:
Louisiana Crawfish Etouffee From Lafittes Landing - Famous Louisiana Chef John Folse
New Orleans Recipes: Crawfish Etouffee, Chicken and Sausage Gumbo, Jambalaya, Sazerac Cocktail
*** 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!
The traditional roux most people know is what you use for a cream sauce - but you don't take it to the darker stages before adding water, milk or cream. A traditional roux is where you heat a pan, add butter or oil, then add flour until well dissolved, then adding the liquid quickly. The key to a good roux in Louisiana cooking, besides the color which adds a richer roasted flavor since you are basically pan roasting the flour, is to cook the roux and liquid for at least 30 minutes to cook out the flour flavor and glue like texture. That's when the dish gets to shine as awesome flavor, playing up the spices.
Since this is a local food video, and the local media doesn't usually keep embedded videos available past one year, I've included some recipes for crawfish etouffee and smothered crawfish (about the same thing).
Smothering your food sounds a bit psychopath to people outside the American South but it's a favorite of the slow food mindset in country Cajun cooking. What are some of the essentials for this smothering technique? You have to bring on board The Holy Trinity of diced onions, bell pepper and celery - along with some salt, pepper and garlic powder.
The smothering technique is also used for meat dishes like pan fried pork chops that are then covered and cooked with a small amount of liquid and veggies, creating a gravy. Basically, it's a kind of braising. First you sear the meat, then add the onions, bell pepper and celery, then the flour. When you add the flour this way you get a lighter brown roux. Add your liquid of choice and you don't have to worry about getting lumps in your gravy. Just cover and slow cook for a while until desired tenderness. Easy as can be!
It's one of those low maintenance dishes you can ignore for 30 minutes to an hour or keep on low heat until ready to serve. These kinds of slow food smothered dishes work well for busy households where everyone is on the go with different schedules but want a home cooked meal ready and waiting with ease. In the South we even smother potatoes and other vegetables besides meat dishes.
Chef Joe Caton, of Louisiana Lagniappe restaurant in Baton Rouge, serves up a classic Louisiana crawfish etouffee. He only offers this dish when the crawfish are in season and fresh. Be sure to visit Louisiana during crawfish season which lasts through May! The rest of the year you will only find the crawfish tails frozen.
If you don't have access to crawfish in your area then consider using shrimp, oysters or a meaty fish as any of those choices are equally wonderful!
Smothered Crawfish
From: The Louisiana Seafood Bible: Crawfish cookbook by Jerald and Glenda Horst
Serves: 4-6
Smothered Crawfish
Ingredients:
1 stick butter
2 medium onions, finely chopped
2 small bell peppers, finely chopped
4 cloves garlic, minced
2 tbls. flour
2 lbs. crawfish tails
1 tsp. salt
1/2 tsp. black pepper
Cooked rice
Directions:
1. Melt the butter in a cast-iron Dutch oven over low heat. Add the onions, bell peppers and garlic. Sauté over heat until the onions are transparent.
2. Add the flour and stir until blended.
3. Add the crawfish, salt and pepper. Cover and cook for 15 minutes, stirring frequently. Serve over cooked rice.
Tip: Smothering works best in a cast-iron pot over low heat. Take your time and do not rush this dish.
More recipes for Crawfish Etouffee from this blog:
Louisiana Crawfish Etouffee From Lafittes Landing - Famous Louisiana Chef John Folse
New Orleans Recipes: Crawfish Etouffee, Chicken and Sausage Gumbo, Jambalaya, Sazerac Cocktail
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07 March 2010
Check Out Statistics 4 Real Cost of Fast Food vs. Whole
From Denny: This short video clip really brings it home how America has devolved downward on the food culture scale. We have added excessive calories and dumbed down our nutrition in only one generation. Take a look as this is really something to consider:
*** THANKS for visiting, come back often, feel welcome to drop a comment or opinion, 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!
*** THANKS for visiting, come back often, feel welcome to drop a comment or opinion, 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!
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food statistics,
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06 October 2009
Videos and Recipes: New Orleans Chef Cooks for The Today Show
From Denny: New Orleans Chef John Besh, who is from New Orleans as well, cooks up a classic Chicken and Dumplings dish Louisiana style! His use of ricotta cheese in the dumplings must harken to the Italian and Sicilian immigrants that came to New Orleans more than a century ago, making quite an impression on the local cuisine. He's also employing classic French fresh herbs like chervil, thyme and sage. My mouth is watering already! :)
Chanterelles, chicken and dumplings
From: "My New Orleans: The Cookbook" by Chef John Besh
Serves: 4
Often, when I roast a few chickens, I'll save those delectable chicken oysters (the little nuggets of the chicken back that look like oysters), or I'll use the meat from roasted chicken legs for this dish. For cooked chicken, don't brine the chicken first, reduce the amount of stock to one cup, and follow the process from step two.
INGREDIENTS
The chicken
• 1/4 cup sugar
• Salt
• 6 boneless skinless chicken thighs, cut into pieces
• 2 tablespoons extra-virgin olive oil
• 3 shallots, minced
• 2 cloves garlic, minced
• 1 teaspoon minced peeled fresh ginger
• 1 teaspoon crushed red pepper flakes
• 2 cups basic chicken stock
• 1 cup fresh chanterelle mushrooms, halved lengthwise
• Leaves from 1 sprig fresh thyme
• Leaves from 1 sprig fresh sage, chopped
• 1/2 cup shelled sweet peas or shucked, peeled fresh fava beans
• 1 tomato, peeled, seeded, and diced
• 2 tablespoons butter
• Freshly ground black pepper
Dumplings
• Salt
• 1 cup ricotta cheese
• 3 egg yolks
• 1 pinch nutmeg
• 1/3 cup flour
• Leaves from 4 sprigs fresh chervil
DIRECTIONS
1. For the uncooked chicken, dissolve the sugar and 1/4 cup salt together in 1 quart cold water in a medium bowl. Add the pieces of chicken thighs and let them marinate in the brine, refrigerated, for 1 hour. Drain the chicken and pat dry with paper towels. Discard the brine.
2. Heat the olive oil in a wide heavy-bottomed pot over high heat. Add the chicken and sauté until it is no longer pink. Add the shallots, garlic, ginger, and pepper flakes, reduce the heat to moderate, and cook for 5 minutes. Stir in the chicken stock and simmer until the liquid has reduced by nearly half, about 5 minutes.
3. Add the chanterelles, thyme, sage, peas, and tomatoes to the pot. Increase the heat to medium-high and cook, stirring often, for 5 minutes. Add the butter and season with salt and pepper. Cover and reduce the heat to low to keep the chicken and vegetables warm while making the dumplings.
4. For the dumplings, bring a medium pot of salted water to a boil, then reduce the heat to moderate to maintain a very gentle boil.
5. Combine the ricotta with the egg yolks, nutmeg, and 1/4 teaspoon salt in a medium mixing bowl. Gradually stir in just enough flour to form a soft dough. Test the dumpling dough before adding more flour by dropping a small spoonful of the dough into the boiling water. Once the dumpling floats to the surface, let it poach for 45 seconds. If the dumpling breaks apart while cooking, you'll need to add a bit more flour to the dough and test again. Just don't overwork the dough, or it'll become tough.
6. Drop the remaining dough by teaspoonfuls into the boiling water and poach the dumplings for 45 seconds. As soon as they are done, use a slotted spoon to transfer the dumplings to the pot of chicken and vegetables.
7. Serve the chicken and dumplings in bowls and scatter the chervil on top.
Visit msnbc.com for Breaking News, World News, and News about the Economy
Chanterelles, chicken and dumplings
From: "My New Orleans: The Cookbook" by Chef John Besh
Serves: 4
Often, when I roast a few chickens, I'll save those delectable chicken oysters (the little nuggets of the chicken back that look like oysters), or I'll use the meat from roasted chicken legs for this dish. For cooked chicken, don't brine the chicken first, reduce the amount of stock to one cup, and follow the process from step two.
INGREDIENTS
The chicken
• 1/4 cup sugar
• Salt
• 6 boneless skinless chicken thighs, cut into pieces
• 2 tablespoons extra-virgin olive oil
• 3 shallots, minced
• 2 cloves garlic, minced
• 1 teaspoon minced peeled fresh ginger
• 1 teaspoon crushed red pepper flakes
• 2 cups basic chicken stock
• 1 cup fresh chanterelle mushrooms, halved lengthwise
• Leaves from 1 sprig fresh thyme
• Leaves from 1 sprig fresh sage, chopped
• 1/2 cup shelled sweet peas or shucked, peeled fresh fava beans
• 1 tomato, peeled, seeded, and diced
• 2 tablespoons butter
• Freshly ground black pepper
Dumplings
• Salt
• 1 cup ricotta cheese
• 3 egg yolks
• 1 pinch nutmeg
• 1/3 cup flour
• Leaves from 4 sprigs fresh chervil
DIRECTIONS
1. For the uncooked chicken, dissolve the sugar and 1/4 cup salt together in 1 quart cold water in a medium bowl. Add the pieces of chicken thighs and let them marinate in the brine, refrigerated, for 1 hour. Drain the chicken and pat dry with paper towels. Discard the brine.
2. Heat the olive oil in a wide heavy-bottomed pot over high heat. Add the chicken and sauté until it is no longer pink. Add the shallots, garlic, ginger, and pepper flakes, reduce the heat to moderate, and cook for 5 minutes. Stir in the chicken stock and simmer until the liquid has reduced by nearly half, about 5 minutes.
3. Add the chanterelles, thyme, sage, peas, and tomatoes to the pot. Increase the heat to medium-high and cook, stirring often, for 5 minutes. Add the butter and season with salt and pepper. Cover and reduce the heat to low to keep the chicken and vegetables warm while making the dumplings.
4. For the dumplings, bring a medium pot of salted water to a boil, then reduce the heat to moderate to maintain a very gentle boil.
5. Combine the ricotta with the egg yolks, nutmeg, and 1/4 teaspoon salt in a medium mixing bowl. Gradually stir in just enough flour to form a soft dough. Test the dumpling dough before adding more flour by dropping a small spoonful of the dough into the boiling water. Once the dumpling floats to the surface, let it poach for 45 seconds. If the dumpling breaks apart while cooking, you'll need to add a bit more flour to the dough and test again. Just don't overwork the dough, or it'll become tough.
6. Drop the remaining dough by teaspoonfuls into the boiling water and poach the dumplings for 45 seconds. As soon as they are done, use a slotted spoon to transfer the dumplings to the pot of chicken and vegetables.
7. Serve the chicken and dumplings in bowls and scatter the chervil on top.
recipes,food,arts,funny,photos
Cajun,
Cajun cuisine,
Creole cuisine,
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04 September 2009
Video: Chef Jacques Torres Shows How to Make Easy Quick Chocolate Lollipops
From Denny: Here's a simple quick recipe that would be great for holiday gift-giving! Famous chef Jacques Torres shows us how to make our very own chocolate lollipops. Listen, kids, move over, the adults will make a stampede into the kitchen for these goodies! :)
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food video, chocolate video, Jacques Torres, chocolate candy
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02 September 2009
Video: Learn How to Make Professional Chocolates by Hand
From Denny: Before there were automated machines to make chocolate in factories check out how they still do it by hand for mass production in The Netherlands: impressive and so tasty looking! Good thing they don't have "smell-a-vision" like chef Emeril Lagasse chuckles or we would all be on the first plane to this chocolate factory. They also give lessons to people so they can learn how to do these awesome chocolates as professional as a big company.
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31 August 2009
Video: Watch How Chocolate Molds are Created and Chocolates Manufactured
From Denny: I always wondered how those chocolate molds were manufactured and this video from the Discovery channel shows you the quick process. Get a load of those huge chocolate bars that must weigh 20 pounds or more being dropped into the heating vat to melt the chocolate goodness. I wonder if they feed you all those delicious chocolates you saw on the conveyor belt at the end of the factory tour! :) Can't wait for the holidays after watching this yummy video...
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how chocolate is made, food video
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29 August 2009
Video: Chef Jacques Torres Shows How to Make Easy Quick Chocolate Lollipops
From Denny: Here's a simple quick recipe that would be great for holiday gift-giving! Famous chef Jacques Torres shows us how to make our very own chocolate lollipops. Listen, kids, move over, the adults will make a stampede into the kitchen for these goodies! :)
food video, chocolate video, Jacques Torres, chocolate candy
food video, chocolate video, Jacques Torres, chocolate candy
recipes,food,arts,funny,photos
chocolate candy,
chocolate video,
food video,
Jacques Torres
26 August 2009
Video: Learn How to Make Professional Chocolates by Hand
From Denny: Before there were automated machines to make chocolate in factories check out how they still do it by hand for mass production in The Netherlands: impressive and so tasty looking! Good thing they don't have "smell-a-vision" like chef Emeril Lagasse chuckles or we would all be on the first plane to this chocolate factory. They also give lessons to people so they can learn how to do these awesome chocolates as professional as a big company.
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how to make chocolates, The Netherlands, food video
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The Netherlands
24 August 2009
Video: Watch How Chocolate Molds are Created and Chocolates Manufactured
From Denny: I always wondered how those chocolate molds were manufactured and this video from the Discovery channel shows you the quick process. Get a load of those huge chocolate bars that must weigh 20 pounds or more being dropped into the heating vat to melt the chocolate goodness. I wonder if they feed you all those delicious chocolates you saw on the conveyor belt at the end of the factory tour! :) Can't wait for the holidays after watching this yummy video...
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how chocolate is made, food video
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Video: Learn Easy Pickling of Fresh Veggies to Help Your Wallet
From Denny: Looks like grandma's pickling of bountiful summer's produce is back in fashion with today's economy. Chef Tyler Florence of Food Network shows us how it's great fun easy to do! Beautiful little food gifts you can give at Christmas time too. Get ready for Christmas in August - now that's planning ahead. :)
Visit msnbc.com for Breaking News, World News, and News about the Economy
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Chef Tyler Florence,
food video,
fresh produce,
NBC,
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Today Show
22 August 2009
Video: Fast and Easy Jamaican Jerk Steak
From Denny: Here's a fast and easy little meal for the weekend you can whip up in just minutes. Remember two things: don't overcook this cut of meat as it will be tough, so about 3 to 4 minutes per side on the stove top grill. Then slice thinly at a 45 degree angle for tender slices, enjoy!
Visit msnbc.com for Breaking News, World News, and News about the Economy
recipes,food,arts,funny,photos
food video,
Jamaica,
jerk seasonings,
jerk steak,
NBC
15 August 2009
Video: Learn Easy Pickling of Fresh Veggies to Help Your Wallet
From Denny: Looks like grandma's pickling of bountiful summer's produce is back in fashion with today's economy. Chef Tyler Florence of Food Network shows us how it's great fun easy to do! Beautiful little food gifts you can give at Christmas time too. Get ready for Christmas in August - now that's planning ahead. :)
Visit msnbc.com for Breaking News, World News, and News about the Economy
recipes,food,arts,funny,photos
chef and cooking,
Chef Tyler Florence,
food video,
fresh produce,
NBC,
organic,
pickle,
pickling,
recipes,
Today Show
14 August 2009
Video: Fast and Easy Jamaican Jerk Steak
From Denny: Here's a fast and easy little meal for the weekend you can whip up in just minutes. Remember two things: don't overcook this cut of meat as it will be tough, so about 3 to 4 minutes per side on the stove top grill. Then slice thinly at a 45 degree angle for tender slices, enjoy!
Visit msnbc.com for Breaking News, World News, and News about the Economy
recipes,food,arts,funny,photos
food video,
Jamaica,
jerk seasonings,
jerk steak,
NBC
07 August 2009
Video: How to Make Easy Chocolate Fudge Brownies
From Denny: This video should be a classic as it's great instruction for the beginner and not intimidating at all.
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06 August 2009
Video: Marbled Chocolate Cookie Bark
From Denny: Apologies to everyone looking for yesterday's and today's posts. Yesterday we had a power outage from the severe thunderstorms that came into our area like the heavens opened up and burst forth. It was beginning to look like Noah's Ark would suddenly appear and float by in front of our house for sure...! :)
Anyway, while I'm getting the next brownie recipe ready to post here is an awesome and very simple video on making your own chocolate cookie bark: addicting! Great recipe for the weekend and kids really like snacking on this.
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Anyway, while I'm getting the next brownie recipe ready to post here is an awesome and very simple video on making your own chocolate cookie bark: addicting! Great recipe for the weekend and kids really like snacking on this.
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recipes,food,arts,funny,photos
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