Enjoy Louisiana Culture: Love Those Eggplant Recipes

*** Fun article about Louisiana food culture. 3 eggplant recipes and 4 cooking videos to get you on your way to cooking this great vegetable! Funny veggie photos of eggplants "in the wild." :)

Immigrants Blend to Create Food Culture

With our Sicilian and Italian immigrant cultures over a century old now in Louisiana we still love eggplant dishes. Eggplant pasta can be found in the humble Italian eateries, eggplant appetizers stacked high at the most elegant restaurants from New Orleans to Lafayette, eggplant in home-made casseroles for that creamy texture, and, of course, warm eggplant dips for social gatherings like football parties, weddings, christenings and family reunions!


Sauteed Eggplant with Honey and Cheese





Eggplant Bad Rap: Bitterness and Seeds

Some people frown at eggplant as it is a nightshade plant like tomatoes. The key to using eggplant in any dish is to sweat down the raw slices with some salt in a colander over a bowl to catch the bitter juices as they scurry out of the vegetable. That bitterness is difficult to digest and is often the main complaint people have about the vegetable. Some people soak their eggplant in milk to draw out the bitterness as in a recipe below.

The other complaint is the seeds. If you make sure to cook, bake, fry or sauté it long enough the seeds soften into the “no-bother” stage. Eggplant tends to absorb oil when you sauté or fry it so take care to watch how much you use for any dish if you are watching your calories.

My father used to like to coat eggplant slices with batter and sauté it in a pan and it sure did soak up the oil, enough to make me run for the Highland hills. Tasted great but if you cannot handle much oil which is acidic on the stomach you might want to try another method like baking the eggplant.

Japanese Style Eggplant Salad - scroll down to photo credits for link to photographer's flickr page for ingredients list









Louisiana Men Are Great Cooks!

When it comes to eggplant I’m part of the lazy cook crowd and prefer to peel and dice up the eggplant, sweat out the bitterness for about 30 minutes, rinse it and then throw it together with some spices, cheese and whatever else grabs me, shove it in the oven, covered, and let it bake away until soft, succulent and wonderfully tasty!

Louisiana men LOVE to cook and especially for large gatherings. They are often heads of law firms, newscasters, founders of a local phone or natural gas company and they still choose to cook for anyone and everyone. They can also be what we call “country boys” who may have a construction, factory or refinery job, love to hunt and fish in their off hours and cook for their families and friends whenever someone drops by for a visit. They often get on their new tech cell phones and call around and invite just to have an excuse to cook. Men who love to cook; does it get any better than that?


Eggplant Nixon Humor





Cajun Cookbook and River Road Recipes

One local newscaster in Baton Rouge, an extremely popular man, was Cajun Vernon Roger (pronounced French way, not Anglicized). He’d do the news in this metro market and then slide on over to the cooking segment to assist the local chefs or do his own dishes. He was full of personality and showmanship. Most of all the man could really cook! So many viewers liked his cooking segments that he eventually self-published a spiral bound cookbook that was instantly a big hit, enjoying several printings for many years. Though he is gone and the original cookbook is out of print there is still a newer version of his cookbook available where they reduced the calories for more modern tastes.

You can order from Barnes and Noble: Roger’s Cajun Cookbook Lite. The Number is ISBN-13: 9780681480049 if you desire to look elsewhere and retails for about $27. You can occasionally find an autographed version in the used book section and they run about $75 each. The original cookbook is hard to come by unless you check out a used book fair and hope you get lucky.

Amazon.com has the original cookbook and the newer version with far more available well-priced copies than Barnes and Noble.

Also, a real sacred cow here in Louisiana is the beloved charity organization of the Junior League that published the nationally popular cookbook series: River Road Recipes. Most people love the first two cookbooks. This eggplant recipe is from River Road Recipes II: A Second Helping, originally published in 1976, which is available from Amazon too from $3 to $18.

Here are several recipes to enjoy and maybe think again of trying this versatile much maligned but tasty vegetable!

Eggplant Medallions with Crawfish Cream Sauce

From: Vernon Roger – Roger’s Cajun Cookbook

Ingredients:

1 eggplant peeled and sliced 1/4–inch thick

2 cups corn flour (fish-shrimp fry)

1 cup whipping cream

½ teaspoon Louisiana Hot Sauce/other hot sauce brand you like, this one is not as hot as Tabasco brand

1/8 teaspoon oregano

1 Tablespoon brandy

2 Tablespoons butter

½ onion, chopped

3 Tablespoons chopped green onions

1 Tablespoon parsley, chopped

1 cup milk

Vegetable oil for frying like peanut oil that can take a high heat

1 cup crawfish tails (you could substitute shrimp or other seafood you like)

1 cup sliced mushrooms


Directions for frying eggplant: Soak eggplant in milk 7 minutes. Remove and discard milk. (This is where the bitter juice of the eggplant went, so you definitely want to discard this liquid.) Season corn flour with salt, red pepper, black pepper and ½ teaspoon garlic powder. Heat oil. Dip slices in corn flour. Fry in hot oil till golden brown. Remove, drain on paper towel and keep warm.

Directions for Sauce: Melt butter in skillet. Add chopped onion, mushrooms and sauté 3 – 4 minutes. Add whipping cream. Simmer on medium to high heat till cream reduces by half. Add salt, red pepper, black pepper, oregano and hot pepper. Simmer 1 minute. Add crawfish, green onions, and parsley. Simmer 1 minute. Add brandy and simmer 1 minute. Lay 1 slice eggplant on plate. Spoon sauce over eggplant. Repeat with as many slices as desired.

Eggplant Parmesan - demos the layering technique





Eggplant Frittata - she shows you how to peel, slice, wash it if you are unfamiliar with eggplant





Eggplant Yuck or Yum! Poll

Do you like to cook and/or eat eggplant?

68% Yes, often
23% Yes, occasionally - it is a nightshade plant after all...
5% No, are you kidding? Yuck to the highest power!
5% Maybe - never gave it much thought but willing to try it now


Grilled Eggplant





Eggplant Tomato Curry - Louisiana elected 1st Indian-American governor, parents: Dems, he: Republican






Eggplant Ground Meat Casserole

From: River Road Recipes II: A Second Helping, published by the Junior League of Baton Rouge, Louisiana in 1976. Recipe donated by Mrs. Arthur Keller

Yield: 10 servings

Ingredients:

4 large eggplants

1 large onion, chopped

3 stalks celery, chopped

1 large bell pepper, chopped

4 pods garlic, chopped

3 medium slices baked ham, cut into small pieces

1 cup butter (2 sticks)/you can substitute another oil of your choice like canola oil or extra-virgin olive oil as this is a 1970’s recipe and the Junior League has updated it for modern tastes in successive cookbooks.

1 ½ pounds mixed ground beef and pork

6 to 8 slices stale bread

½ cup cream

1 cup milk

5 eggs

Salt and pepper to taste

Bread, cracker, or potato chip crumbs to top

Directions: Peel, dice and simmer eggplants in small amount of water until tender. Does not take long. (I like to sweat the eggplant first to remove bitterness, and then proceed to boiling.) Sauté together onion, celery, onion, bell pepper, garlic and ham in butter/other oil you prefer until soft. Add all meat and cook until done. Combine bread with cream, milk and beaten eggs. Add this mixture to cooked meat and vegetables. Season to taste with salt and pepper. Mix thoroughly. Pour into ungreased but wet, not too deep, large casserole. Bake in 350 degree oven for about 35 minutes. When done, sprinkle top with your choice of bread or cracker or crumbled potato chips crumbs. Allow 2 to 3 minutes to heat. Remove from oven and serve.


Eggplant Man Humor




Savory Eggplant Tomato Butter

From: Chef Michael Flores from San Antonio, Texas that he uses for wedding menus

Makes: 2 cups

Ingredients:

2 cups peeled and finely chopped eggplant

½ cup finely chopped onion

¼ cup peeled, seeded and finely chopped plum tomatoes

1 Tablespoon balsamic vinegar

1 ½ teaspoons brown sugar

½ teaspoon minced garlic

½ teaspoon oregano leaves, crushed

¼ teaspoon salt

1/8 teaspoon black pepper

1 cup (2 sticks) butter, softened

Directions: In a medium saucepan, combine eggplant, onion, tomatoes, vinegar, brown sugar, garlic, oregano, salt and black pepper. Cook over very low heat; stirring frequently, until eggplant is brown and tender, 10 to 15 minutes; cool slightly.

In a large bowl, combine eggplant mixture with butter until blended.

Divide butter in half; place each half on a large sheet of plastic wrap. Shape into logs, 1 inch in diameter; wrap securely.

Refrigerate until firm, about 1 hour. Use within a week or freeze up to 3 months. Serve with grilled chicken and fish or toss with pasta, rice and vegetables.


*** 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! Have a great weekend!

6 Big Easy New Orleans Chef Recipes: Jambalaya, King Cake, Praline Candy

From Denny: There were so many great food stories during Mardi Gras and the Olympics that I couldn't get to them all! What I like about this video is it gives anyone living outside of New Orleans a feel for the culture going on during the Mardi Gras parades. Featured here is the typical food we eat in Louisiana but it is also sold on the streets on the parade route which is pretty cool, especially since most of it is slow food.

King Cake is another favorite enjoyed in Louisiana leading up to Mardi Gras, during and even through the Easter season. It's so popular that hundreds of bakeries and groceries across the state ship it air freight everywhere to hungry displaced Louisianians and other gourmands!



*** To purchase, go here

Chef David Guas is the author of "Dam Good Sweet: Desserts to Satisfy Your Sweet Tooth New Orleans Style." Here are his takes on the classic Louisiana recipes: chicken and sausage jambalaya, traditional king cake, pecan pralines candy and New Orleans drinks.

Recipes Featured:

Chicken and sausage jambalaya
King Cake
Pralines
Caramel peanut popcorn
Brandy milk punch
New Orleans Hurricane drink

Visit msnbc.com for Breaking News, World News, and News about the Economy

Chicken and Sausage Jambalaya

From: Chef David Guas

Serves: 6 to 8

INGREDIENTS

• 2 pounds boneless, skinless chicken breasts, chopped
• 1 teaspoon salt, divided
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons vegetable oil
• 2 pounds andouille sausage, cut into 1/4-inch thick slices
• 2 each medium onions, chopped
• 1 each large green or red bell pepper
• 1 cup finely chopped green onions, divided
• 1 cup chopped fresh flat-leaf parsley, divided
• 2 cloves garlic, chopped
• 3 cups long grain rice
• 8 cups chicken stock
• 1/2 to 1 teaspoon ground red pepper
• 8-12 sprigs flat-leaf parsley, for garnish

DIRECTIONS

Season chicken with 1/2 teaspoon salt and black pepper. Heat oil in a large Dutch oven over medium-high heat. Add half the chicken and cook about 5 minutes, or until browned on all sides. Remove from pan and brown remaining chicken. Add sausage and cooked chicken to the Dutch oven. Cook, stirring frequently, for 5 minutes or until browned.

Remove contents of pan with slotted spoon. Add onions, bell pepper, 3/4 cup green onions, and 1/2 cup chopped parsley. Cook, stirring frequently, for 5 minutes. Add garlic and rice and cook, stirring constantly, for 2 minutes on medium high. Add chicken stock, chicken, sausage, remaining salt, and ground red pepper. Bring to a boil. Reduce heat, cover, and simmer for 18 minutes, or until rice is tender and all liquid has been absorbed.

Remove from heat and let stand, covered, for 5 minutes. Stir in remaining 1/4 cup green onions and 1/2 cup chopped parsley. Garnish with sprigs of flat-leaf parsley and serve hot.



King Cake

From: Chef David Guas

Makes: 1 cake, 8-10 servings

INGREDIENTS

For the cake

• 1 (quarter ounce) packet dry-active yeast
• .25 cup warm milk (105°F–115°F or warm to the touch)
• 1 cup plus 6 tablespoons bread flour plus extra for rolling
• 1 tablespoon honey
• .75 cup cake flour
• 2 large eggs
• 1 large egg yolk
• 2 tablespoons sugar
• .50 teaspoon ground cinnamon
• .50 teaspoon vanilla extract
• .25 teaspoon almond extract
• 1 teaspoon salt
• 5 tablespoons unsalted butter, at room temperature
• 1 plastic baby figurine (to hide in the cake), optional

For the egg wash

• 1 large egg
• 1 tablespoon milk

For the icing and decoration

• 2 cups confectioners’sugar, sifted
• 2 tablespoons light corn syrup
• 3 tablespoons milk
• .25 teaspoon vanilla extract
• 3 cups sugar
• Green food coloring
• Gold or yellow food coloring Purple or red and blue food coloring

DIRECTIONS

Whisk the yeast with the warm milk in the bowl of a stand mixer until dissolved. Add the 6 tablespoons of bread flour and the honey and, using the paddle attachment, mix on low speed until fairly smooth (there will still be a few lumps), 30 seconds to 1 minute, scraping the bottom and sides of the bowl as necessary. Cover with plastic wrap and let rise until doubled in volume, about 20 minutes.

Once the dough has doubled, add 3/4 cup of the remaining bread flour, the cake flour, eggs, egg yolk, sugar, cinnamon, vanilla and almond extracts, and salt. Mix on low speed until combined, then switch to a dough hook, increase the speed to medium, and beat until smooth, about 2 minutes.

Increase the speed to medium-high and begin adding 4 tablespoons of the butter 1 tablespoon at a time, mixing well between additions. Continue to knead until the dough forms a slack ball (it will ride the dough hook, be tacky, and not slap the bottom of the bowl, but it should generally come together into a loose mass), 2 to 3 minutes. If the dough doesn’t come together, continue kneading while adding up to 1/4 cup of the reserved bread flour, until it does.

Grease a large bowl with 1/2 tablespoon of the remaining butter and transfer the dough to the bowl, turning it over in the bowl to coat with butter. Cover the bowl with a piece of plastic wrap or damp kitchen towel and place the bowl in a draft-free spot until the dough has doubled in size, about 1 hour.

Line a rimmed baking sheet with parchment paper and grease the parchment paper with the remaining butter. Generously flour your work surface using the remaining 1/4 cup of bread flour (if you used the bread flour in the dough, dust your work surface with more bread flour). Turn the dough out onto the work surface and sprinkle the top with some flour.

Use your hands to press and flatten it into a rectangle. Using a rolling pin, roll the dough into a 1/4-inch-thick strip that is about 24 inches long by about 6 inches wide. Starting with one of the long sides, roll the dough on top of itself, making a long, thin baguette-shaped length.

Pinch the edge to the body of the dough to seal, turn the dough so it lies horizontally on your work surface, and gently roll it on your work surface to even out any bulges and create a somewhat consistent 11/2-inch-wide rope. Bring the two ends of the dough together and pinch them into one another to seal. Carefully transfer the dough oval or circle to the prepared sheet pan. Cover with a piece of plastic wrap or a damp kitchen towel and set in a warm, dry spot to rise until doubled, about 1 hour.

Heat the oven to 375°F. To make the egg wash, whisk the egg and the milk together in a small bowl. Brush the egg wash over the top and sides of the dough, and bake the king cake until golden and cooked through, 25 to 30 minutes. Immediately after removing the cake from the oven, make a small slit in the bottom of the cake and insert the baby figurine (if using). Set on a rack to cool completely.

To make the icing

While the cake cools, make the icing. Whisk the confectioners’ sugar, corn syrup, milk, and vanilla together in the bowl of a stand mixer on low speed until smooth and completely incorporated. Cover the bowl with a damp kitchen towel until you are ready to glaze the cake.

To make the colored sugar, measure 1 cup of the sugar into each of 3 resealable quart-size plastic bags. Add 4 drops of green food coloring to one bag, 4 drops of gold or yellow food coloring to another bag, and 4 drops of purple food coloring to the last bag (if you don’t have purple, make it yourself: measure 2 drops of red and 2 drops of blue food coloring onto a spoon and mix with a cake tester or toothpick until combined). Seal each bag and then vigorously shake to combine the sugar and food coloring.

Spoon the icing over the cooled cake. Immediately after icing, decorate with the tinted sugar. I like to alternate colors every 21/2 inches, but you can also divide the cake into 3 sections and apply one color to each section. Slice and serve immediately or store in a cake box or on a baking sheet placed within a large plastic bag (unscented trash bags work well) for up to 2 days.



Pralines

From: Chef David Guas

Makes: about 3 dozen

INGREDIENTS

• 4 tablespoons (.5 stick) unsalted butter
• .5 cup plus 4 tablespoons heavy cream
• 1 cup granulated sugar
• 1.25 cups packed light brown sugar
• 2 cups pecan pieces

DIRECTIONS

Line two rimmed baking sheets with parchment paper and set aside.

Melt the butter in a medium saucepan over medium-low heat. Stir in the 1/2 cup of cream and both sugars until they are dissolved. Increase the heat to medium and simmer until the mixture reaches 240°F to 250°F, using a heatproof rubber spatula to gently push the mixture back and forth in the middle and around the edges occasionally. (If the mixture begins to crystallize, add 2 tablespoons of the cream and continue to cook until it loosens up.)

Stir in the pecans, turn off the heat, and give the mixture a final gentle stir, making sure to get into the bottom and corners of the pan. Using a wooden spoon, portion about 2 tablespoons of the praline mixture onto the prepared baking sheets, leaving at least 1 inch between each praline. Usually by the time I portion out about half of the mixture, what’s left in the pan begins to crystallize and stiffen. When this happens, add the last 2 tablespoons of cream and place the saucepan back onto medium heat until the mixture looks creamy and saucy, and then continue portioning out the rest of the pralines. Cool for 30 minutes and then transfer to an airtight container. Pralines stored properly last for up to 3 days before they begin to crystallize.

Variations

Chocolate pralines: Gently stir 1/2 cup of chopped bittersweet chocolate (preferably 66%–72% cacao) into the mixture when you add the pecans.

Coffee and chicory pralines: Bring 1/2 cup plus 2 tablespoons of heavy cream and 2 tablespoons of ground coffee and chicory (preferably Community Coffee, French Market® coffee, or Café du Monde® brands) to a boil. Turn off the heat and steep for 5 minutes, then strain through a fine-mesh sieve and set aside. Proceed with the praline recipe above, using the coffee-infused cream in place of plain heavy cream.

TIPS

Make ahead: Store the cooled pralines in an airtight container at room temperature for up to 3 days before they begin to crystallize.



Caramel peanut popcorn

From: Chef David Guas

Makes: 10 cups

INGREDIENTS

• 1 (3.5-ounce) package plain (unbuttered natural flavor) microwave popcorn
• 1 cup packed light brown sugar
• .25 cup light corn syrup
• 6 tablespoons unsalted butter, melted
• .25 teaspoon salt
• 2 teaspoons vanilla extract
• .5 teaspoon baking soda
• 1 cup lightly salted peanuts (extra large, if available), roughly chopped

DIRECTIONS

Heat the oven to 250°F. Line a rimmed baking sheet with parchment paper and set aside.

Pop the popcorn according to the package instructions. Coat a large mixing bowl with nonstick cooking spray and transfer the popcorn from the bag to the bowl, then set the bowl aside.

Whisk the sugar, corn syrup, butter, salt, and 2 tablespoons of water in a pot and bring to a simmer over medium-high heat. Continue to simmer, stirring often, until the mixture reads 250°F on a digital thermometer, 3 to 4 minutes. Turn off the heat and whisk in the vanilla and the baking soda. Immediately pour the hot mixture over the popcorn. Use a rubber spatula to gently fold the caramel into the popcorn until all of the popcorn is coated. Gently stir in the peanuts and transfer the mixture to the prepared baking sheet. Bake for 1 hour, stirring every 20 minutes. Remove from the oven and place on a cooling rack for 20 minutes. Gently break up the popcorn and serve immediately, or store in an airtight container for up to 5 days (less if it’s hot and humid).



Brandy milk punch

From: Chef David Guas

Serves: one

INGREDIENTS

• 2 ounces E&J Brandy
• 3 ounces half & half
• 2 teaspoons powdered sugar
• 1 teaspoon egg white
• .5 teaspoon vanilla extract
• .5 teaspoon ground nutmeg

DIRECTIONS

Build drink in a highball glass. Add ice (filled to the top), and combine E&J Brandy, half and half, powdered sugar, egg white, vanilla extract, and nutmeg. Shake all ingredients and pour into a highball glass, top off with a dust of nutmeg.



New Orleans Hurricane

From: Chef David Guas/Made famous at Pat O’Briens in the French Quarter

Serves: one

INGREDIENTS

• 1 ounce white rum
• 1 ounce Jamaican dark rum
• 1 ounce Bacardi® 151 rum
• 3 ounce orange juice
• 3 ounce unsweetened pineapple juice
• 1/2 ounce grenadine syrup
• Crushed ice

DIRECTIONS

Combine all ingredients, mix well (shake or stir). Pour over crushed ice in hurricane glass or tall 8 ozunce glass. Garnish with an orange fruit wedge if desired.




*** To purchase, go here

Chef David Guas is the author of "Dam Good Sweet: Desserts to Satisfy Your Sweet Tooth New Orleans Style."


*** 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!



Louisiana food, Louisiana recipes
Cajun recipes, New Orleans recipes
New Orleans food, jambalaya, pralines, hurricane drink
King Cake recipe, Chef David Guas
Dam Good Sweet: Desserts to Satisfy Your Sweet Tooth New Orleans Style
new cookbooks, Mardi Gras food

Does it Get Any Better? Funny Curtis Stones Healthy Pasta, Chocolate Recipes

From Denny: Yesterday actually got warm that it felt like Spring finally arrived. It was up to almost 70 degrees F.! Woo! Hoo! Today? The sun went to sleep and it's cloudy and chilly again, down to the low 40's. Yesterday I was thinking about summer food. Today? It's definitely pasta! :) There is something about how pasta and chocolate belong on the same blog...

I found this little gem of a recipe from Australian hunk Chef Curtis Stone. This time of year we still have access to butternut squash in the grocery aisles. Yellow, orange and red vegetables are extremely important during cold weather for immune system support. What better way to feed our immune systems than to have a wonderful plate of comforting pasta? The pasta recipe can be made with veggie stock to make it vegetarian if you prefer.

Here are some of the benefits of including butternut squash into your diet:

* low in fat and high in fiber it is heart healthy

* good amounts of potassium which is important to bone health

* good amounts of vitamin B6 which is important for nervous and immune system health

* very high levels of beta-carotene (your body automatically converts to vitamin A) good for protecting against heart disease, breast cancer, eye disease like macular degeneration which is age related

* 1 cup serving of this vegetable and you get half the daily amount of vitamin C

* high in anti-oxidants that have anti-inflammatory properties which is good to combat a wide range of diseases and illnesses.

Nutrition Breakdown of Butternut Squash

Per 1 cup cooked, approximately 205 grams

Calories: 82 k cal
Fat: 0.2 g
Vitamin A: 1,144 mcg = 163 percent* of DRI**
Vitamin B6: 0.3 mg = 20 percent of DRI
Vitamin C: 31 mg = 41 percent of DRI
Folate: 39 mcg = 10 percent of DRI
Potassium: 582 mg = 12 percent of DRI

* Percentages are for women 31 to 50 years old who are not pregnant
** DRI, Dietary Reference Intake, is based on National Academy of Sciences' Dietary Reference Intakes, 1997 to 2004

Oh, and did I happen to mention he also supplied a wonderful chocolate dessert recipe? Oh, yeah!

Recipes Featured:

Vegetable fettuccine with butternut squash and white wine sauce
Orange and dark chocolate mousse

This video is funnier than most demonstration food videos. Chef Stone is a bit hung over from hanging out at a New York nightclub with a best friend celebrating a happy life event. The two female hosts keep ribbing him, getting him off balance and off topic from the demo, so that the demo starts to look like a completely sloppy disasterous comedy improv. Of course, he throws in Chinese Snow Peas because they have him so rattled he thinks it was a bowl of green onions. It's cute; take a look:

Visit msnbc.com for Breaking News, World News, and News about the Economy

Vegetable Fettuccine with Butternut Squash and White Wine Sauce

From: Chef Curtis Stone

Serves: 4

INGREDIENTS

For the sauce:

• 1 tablespoon olive oil
• 1/2 onion, roughly diced
• 1 clove garlic, chopped rough
• 2 cups diced butternut squash, skin removed
• 1/2 cup white wine
• 1 1/2 cups chicken stock

For the pasta:

• 1 pound fettuccine noodles
• 1 tablespoon olive oil
• 1/2 onion, julienned
• 1 leek, white part only, cut in half lengthwise and cut across into thin ribbons
• 1 clove garlic, chopped fine
• 1 small fennel bulb, julienned
• 1 cup snow peas, ends trimmed and cut in half diagonally
• 1/2 cup white wine
• 4 tablespoons whole butter, small diced
• 1 small block of Parmesan Reggiano, for grating
• 1/4 cup chopped chives

DIRECTIONS

Heat a large saute pan over medium-high heat.

Add the oil and sweat the onion for 2 minutes, stirring often, then add the garlic and the squash and saute for 1 minute.

Add the white wine to the pan and allow to reduce by half, then add the chicken stock.

Bring to a simmer, then reduce heat to low and cover with a lid.

Simmer gently for 20 minutes or until the squash has become soft.

Remove the pan from the heat and puree the squash with the cooking liquid in a blender until smooth. If the puree is too thick, thin out with a little water.

Strain the puree through a fine-mesh strainer, season to taste with salt and pepper and reserve.

While the squash is cooking, bring a large pot of salted water to the boil.

Once the puree is made, add the pasta to the water and cook for 8 to 10 minutes or until al dente.

While the pasta is cooking, heat a large saute pan over medium heat.

Add the oil to the pan and sweat the onions and leek for 2 minutes, stirring often.

Add the garlic and fennel to the pan and continue cooking for an additional 3 minutes.

Add the snow peas and the wine and allow the wine to reduce by half, then add the sauce to the pan and mix well.

Strain the pasta into a colander set in the sink, then add the drained pasta to the pan of vegetables and sauce.

Add the butter and, using a pair of tongs, toss well to mix and season to taste with salt and pepper.

Using a two-pronged meat carving fork, swirl a quarter of the pasta onto the fork and mound the pasta onto the center of a warm pasta bowl in a spiral shape, then repeat with remaining pasta and bowls.

Spoon the remaining vegetables from the pan evenly over the pasta in the 4 serving bowls.

Using a vegetable peeler, shave some Parmesan onto each bowl of pasta and garnish with the fresh chives.



Orange and dark chocolate mousse

From: Chef Curtis Stone

Serves: 4

INGREDIENTS

• 2 egg yolks
• 1/2 cup orange juice
• 1/4 cup granulated sugar
• 1 1/2 cups heavy cream
• Zest of 2 oranges (grated with a fine rasp grater such as a Microplane)
• 4 ounces dark chocolate, chopped
• 1/4 cup water
• 1/4 cup sugar

DIRECTIONS

Place the yolks, orange juice and the sugar into a medium mixing bowl set over a small pot of simmering water.

Whisk continuously for 10 minutes, scraping the sides of the bowl often until the liquid has become thick and tripled in size. It will look light and airy and have a foamy texture.

Remove the liquid from the heat and allow to cool to almost room temperature, whisking it every couple of minutes to keep the airiness in the liquid.

Whisk the cream in a large mixing bowl until stiff peaks form, reserve.

Place the chocolate in a medium mixing bowl set over the small pot of simmering water until the chocolate melts, stirring occasionally with a rubber spatula to ensure the chocolate has melted evenly.

Once the chocolate has melted, add the remaining ½ cup of cream and mix well over the heat. Once incorporated, add the orange zest and mix well.

Remove the bowl of chocolate from the heat and allow to cool slightly, it should just be warm to the touch.

Slowly fold the chocolate into the whipped cream with a rubber spatula until it is completely incorporated. Slowly fold the orange and egg yolk mixture into the chocolate and cream until a uniform mixture is achieved. This will take a few minutes and at first the mixture will be a little loose, but once all of the ingredients are fully incorporated the mixture will be light and airy like a liquid mousse.

Gently spoon the mixture into 4 individual glasses or ramekins and place in the refrigerator to set for at least 4 hours.

Combine the water and sugar in a small saucepot and cook over medium heat, allow the syrup to simmer for 1 minute then add the orange zest to the mixture and reduce heat to low. Cook for 10 to 15 minutes or until the orange zest is tender and the syrup has thickened slightly, then transfer the orange zest and syrup to a bowl set over ice to cool completely.

Once cool, remove the zest from the syrup and reserve. Syrup can be saved for another use such as sweetening iced tea, or discarded.

To serve, remove the parfait from the freezer. Place a small pinch of the candied orange zest over the top of each parfait and serve.



*** 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!

Aphrodisiac Meal: Boost Your Orgasms

From Denny: Aphrodisiacs. Now there's a topic that gets people's attention! :) This is too funny and somehow just perfect for Mardi Gras, the day of excess. This video was originally for Valentine's Day but who cares? Fun and tasty, even tasteful stuff, all around.

Enjoy this sexy, spicy dinner any time. You have to admit it's a lot of fun to think about creating a meal just chock full of aphrodisiacs and his-and-hers drinks. Well, the idea is certainly a lot sexier sophisticated than going down to the local drug store for a his-and-hers product enhancement jollies. Take a look, get a grin and actually some great recipes too!

Visit msnbc.com for Breaking News, World News, and News about the Economy

Lobster salad

From: Chef Gavin Kaysen from Cafe Boulud

Makes: 2 servings

The four aphrodisiacs featured in the salad:

Almond: A symbol of fertility throughout the ages. The aroma is thought to induce passion in a female. I knew there was a reason the combination of roasted almonds in a chocolate bar was such a big hit with women!

Basil (sweet basil): Is said to stimulate the sex drive and boost fertility. It is also said to produce a general sense of well-being for body and mind.

Fennel: In the 1930's fennel was found to be a source of natural plant estrogens. Use of fennel as an aphrodisiac dates back to the Egyptian times when it was used as “libido enhancement.” In today's language that would be a "woo! hoo!"

Vanilla: The scent and flavor of vanilla is believed to increase lust. According to the Australian Orchid Society, “Old Totonac lore has it that Xanat, the young daughter of the Mexican fertility goddess, loved a Totonac youth. Unable to marry him due to her divine nature, she transformed herself into a plant that would provide pleasure and happiness.” OK, now there's a plan to get what you want easily.

INGREDIENTS

Lobster salad

• 2 lobsters (approximately 1 pound each)
• 2 tablespoons extra-virgin olive oil
• 6 each baby fennel, trimmed
• 1 large head fennel, diced
• 1/2 cup heavy cream
• 1/2 cup chicken stock
• 1 tablespoon unsalted butter
• Sherry vinegar, to taste
• Salt and freshly ground pepper
• 1 head Bibb lettuce
• 2 tablespoons vanilla oil

Orange-basil gremolata

• 2 navel oranges, freshly grated zest and juice
• 8 leaves basil, finely chopped
• 4 tablespoons finely chopped toasted almonds
• 1/4 teaspoon cracked black pepper
• Salt, to taste

DIRECTIONS

Lobster salad

Bring a large pot of salted water to a boil. Add lobsters, cover and cook for 5 minutes. Pull the lobsters from the pot and chill under cold running water. When cool enough to handle, remove the claw and tail meat from the shells. Wrap in a damp towel and refrigerate.

Slice the baby fennel very thin length-wise, reserve in cold water. In a small sauce pot combine the large fennel, heavy cream, chicken stock, salt and pepper. Bring to a simmer, and cook, stirring occasionally until fennel is soft. Transfer to a blender and puree until smooth. Season to taste with sherry vinegar, salt and pepper; chill.

Clean the Bibb lettuce leaves under cold running water.

Orange-basil gremolata

Combine all ingredients in a mixing bowl; cover, and refrigerate until ready to serve.

To serve: Smear a spoonful of fennel puree on the base of the plate, and then place the lobster on, garnish with the sliced baby fennel, bibb lettuce, and gremolata. Drizzle vanilla oil around the plate and serve.



For her, this drink: The "Garden Daisy"

From: Cameron Bogue, mixologist from Bar Pleiades

Aphrodisiacs: Carrots are believed to be a sexual stimulant. The phallus-shaped carrot has been associated with stimulation since ancient times and was used by early Middle Eastern royalty to aid seduction. It’s also high in vitamins and beta-carotene. Basil is said to stimulate the sex drive and boost fertility. It’s also said to produce a general sense of well-being for body and mind. OK, so now we know why the Italians, who use a lot of basil in their cuisine, have such a reputation for the ladies.

INGREDIENTS

• 2 ounces Beefeater Gin
• 1 ounce Cointreau
• 3/4 ounce lemon juice
• 1 ounce carrot juice
• 2 basil leaves

DIRECTIONS

Serve in a martini glass. Garnish with caster sugar rim and basil leaf. Shake up and strain. A daisy is a style of drink that consists of a spirit of any kind mixed with curacao and citrus. This variation adds two bold spring flavors, carrot juice and basil, both of which are aphrodisiacs.



For him, this drink: The "Beijing Mule"

From: Cameron Bogue, mixologist from Bar Pleiades

Aphrodisiacs: Ginger root, whether raw, cooked or crystallized, is a stimulant to the circulatory system and acts as an aphrodisiac. Saffron can also be used as a stimulant or inebriant, depending on the dosage. Sun-dried filaments ingested stimulates sexual desire. The essential oils evoke long, distinctive orgasms. OK, everyone, there will a lot of standing in line for hours at your local health food store. No pushing and shoving allowed. :)

INGREDIENTS

• 2 ounces Hangar One Spiced Pear Vodka infused with Saffron
• 1/4 ounce yuzu juice/lime juice
• Fill with ginger beer

DIRECTIONS

Serve in a tall glass and cubed ice. Garnish with lime zest. Build and stir.



*** 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!


aphrodisiacs, aphrodisiacs recipes, aphrodisiac foods
easy recipes, cool drinks, trendy drinks, sexy drinks
sexy recipes, sexy foods, Valentines Day recipes, Valentines Day meals, food videos

Popular Posts 2009 at Romancing The Chocolate and Thank You!

From Denny: These are your favorites from the first year of this blog! OK, I didn't learn how to start tracking them until March but close enough. :) I'll keep loading this blog with the best of easy to make chocolate recipes as I find them. Thank you for all your support this year!




Funny New Years Quotes

Fun Kid Recipes, Activities Keep Them Busy For Holidays

Fast and Easy Holiday Appetizers, Chocolate Martini

Daisys Never Fail Divinity Fudge

Video: Nigella Lawsons Chocolate Holiday Hits Savory and Sweet

Winter Brunch: Norweigan Potato Pancake with Bacon, Swiss Cheese Sauce

Edible Christmas Decorations and Chocolate Cookies From Nigella

Warm Chocolate Pudding Cake

6 Easy Turkey Thanksgiving Recipes and Gravy, Roasting Tips and Advice

Thanksgiving Leftovers Ideas: 3 Entrees, 1 Dessert, Recipes



Pumpkin Risotto, Crispy Bread Soffritto, and Pumpkin Chile Recipes

Video: Funny Oreo Cookie Obsessed Fan!

Video: Cool Food Gifts for the Holidays, Southern Sweet Chocolate Coconut Pie Recipe

This Weeks Roundup Posts on Romancing The Chocolate


Dennys Double Chocolate Biscotti


Dennys Valentines Day Chocolate Crepes with Sweet Ricotta Cheese

Dennys Dark Chocolate Bread Pudding and Sauces

Dennys Louisiana Lyon Oven Pancake

Dennys MINI Louisiana Lyon Oven Pancake

Louisiana Culture: Heavenly Hash Cake - more of a candy with pecans, chocolate, marshmallows

Louisiana Culture: Love of Eggplant Recipes

Dennys Hot Curry Red Lentil Soup

Scurrying Hot Curry Crab Soup in the article of Slap That Cold Silly with Food as Medicine

Dennys Low Gluten Southern Cornbread

Dennys Oatmeal Pancakes with Cherries

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

Calorie Monster Chocolate Truffle Cake with Raspberry Sauce

3 Quick Awesome Chocolate Recipes for the Holidays



Recipe: Fun Halloween Oreo Spider Cookies

Savory Chocolate Recipe: Mini Hamburger Sliders with Sauce

Recipe: Triple Chocolate-Cookie Trifle Pie

2 Easy Basic Brownie Recipes

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

Recipe: Peanut Butter Buckeyes Cookies Dipped in Chocolate

Funny Halloween Quotes, Halloween Cartoon

Recipe: Epicurious Best Cocoa Brownies

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

Sour Cream-Chocolate with Peanut Butter Frosting and Chocolate Peanut Butter Glaze

Recipe: Velvet Chocolate Cheesecake

13 Lollapalooza Halloween Posts to Make You Grin!




Recipe: Atlantas Pricci Restaurants White Chocolate Panna Cotta




Recipe: Fast Easy Creamy Chocolate Tarts



Photo by bonimo @ flickr

Recipe: Gertie's Loving Peanut Butter Chocolate Kiss Cookies

Molecular Gastronomy – Where Science Meets Cuisine

Recipe: Grilled Shrimp with Chocolate Mole Poblano Sauce






Recipe: Fast Easy Chocolate Truffle Pie

Recipe: Chocolate whiskey cake with raspberries

Recipe: Peppermint Patties Cookies

Recipe: Fast Easy Oreo Cheescake Bites

Recipe: Chocolate Roulade

Funny Chocolate Cartoons!

Recipe: Easy Black Russian Cake

Chocolate Glossary Terms




Recipe: Chocolate-Covered OREO Cookie Cake

Recipe: Chocolate Banana Coconut Cream Pie

Recipe: Alberta Fudge Cake - a really beautiful sugar and calorie monster



Photo by dawvon @ flickr

Recipe: Romantic Chocolate Fondue for Two

Recipe: Chocolate Tipped Butter Cookies

Memorial Day Poems

Recipe: You Can Have Your Chocolate Mousse AND a Flat Belly Too!

Funny Video: I Just Want a Pizza!

Bloggers Unite: Global Human Rights Abuses

Recipe: Easy Key Lime Pie with a Twist - White Chocolate!




Recipe: Chocolate Blackout Cake

Recipe: Make You Own Devils Food Cake Mix!

Video: All the Truth About Chocolate and Antioxidants

Video: Nutritious Chocolate - The New Super Food?

Recipe: Kentucky Derby Tartlets


*** THANKS for your support this year!

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

Visit msnbc.com for breaking news, world news, and news about the economy

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.

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

*** THANKS for visiting!