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.
24 February 2010
8 Funny Advice Quotes About Sleeping
Sleeping lion Photo by travlinman43 @ flickr
From Denny: Here's a sampling of the funny quotes about the subject of sleep for you to get a chuckle of the moment. For the full huge post of funnies with great photos over at The Social Poets for Cheeky Quote Day, go here.
The best Life advice:
Think in the morning. Act in the noon. Eat in the evening. Sleep in the night. - William Blake
Never work just for money or for power. They won't save your soul or help you sleep at night. - Marian Wright Edelman
Better to sleep with a sober cannibal than a drunken Christian. - Herman Melville
Sleeping boy at the table where sometimes sleep wins out over food Photo by indi.ca @ flickr
Best Interesting Observations:
Laugh and the world laughs with you, snore and you sleep alone. - Anthony Burgess
From time immemorial artistic insights have been revealed to artists in their sleep and in dreams, so that at all times they ardently desired them. – Paracelsus
We are not hypocrites in our sleep. - William Hazlitt
Each day is a little life: every waking and rising a little birth, every fresh morning a little youth, every going to rest and sleep a little death. - Arthur Schopenhauer
There is only one thing people like that is good for them - a good night's sleep. - Edgar Watson Howe
*** For the full huge post of funnies with great photos over at The Social Poets for Cheeky Quote Day, go here.
*** 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 daily posting blog, please subscribe!
recipes,food,arts,funny,photos
cheeky quotes,
comedy Funny Quotes,
sleep quotes,
the social poets
16 Funny Blissful Sleepers Photos
Sleeping lion Photo by travlinman43 @ flickr
From Denny: Here's a sampling of the funny quotes about the subject of sleep for you to get a chuckle of the moment. For the full huge post of funnies with great photos over at The Social Poets for Cheeky Quote Day, go here.
The best Life advice:
Think in the morning. Act in the noon. Eat in the evening. Sleep in the night. - William Blake
Never work just for money or for power. They won't save your soul or help you sleep at night. - Marian Wright Edelman
Better to sleep with a sober cannibal than a drunken Christian. - Herman Melville
Sleeping boy at the table where sometimes sleep wins out over food Photo by indi.ca @ flickr
Best Interesting Observations:
Laugh and the world laughs with you, snore and you sleep alone. - Anthony Burgess
From time immemorial artistic insights have been revealed to artists in their sleep and in dreams, so that at all times they ardently desired them. – Paracelsus
We are not hypocrites in our sleep. - William Hazlitt
Each day is a little life: every waking and rising a little birth, every fresh morning a little youth, every going to rest and sleep a little death. - Arthur Schopenhauer
There is only one thing people like that is good for them - a good night's sleep. - Edgar Watson Howe
*** For the full huge post of funnies with great photos over at The Social Poets for Cheeky Quote Day, go here.
*** 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 daily posting blog, please subscribe!
recipes,food,arts,funny,photos
cheeky quotes,
comedy Funny Quotes,
sleep quotes,
the social poets
23 February 2010
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
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 CafĂ© 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
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
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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 CafĂ© 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
recipes,food,arts,funny,photos
cajun recipes,
Chef David Guas,
easy recipes,
food videos,
Jambalaya recipe,
King Cake recipe,
Louisiana food,
Mardi Gras food,
New Orleans drinks,
New Orleans food,
praline candy,
Southern 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:
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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.
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22 February 2010
Evidence of the Afterlife: New Book Offers Proof
From Denny: There's a new book out with research from a study and recounting near death experience stories. It's from an author in my part of the country, Louisiana, Dr. Jeffrey Long who researched this subject and the new book is called "Evidence of the Afterlife."
Reincarnation, near death and after life experiences are often controversial, especially to those who have not experienced the phenomenon. Previously, medical researchers tried to explain away those experiences by declaring the brain was on overload while dying and that explains "the light." What they should have said is "I don't really know." One person's truth is not always someone else's truth - until it happens to them.
I applaud this doctor, a radiation oncologist, for daring to step out there and investigate this subject. He collected more than 1,300 stories from people all over the world.
He offers this book up as proof the afterlife exists, writing there are at least nine lines of evidence and here are two of those lines of proof:
1. People blind from birth have visual near death experiences.
2. His study was with young children with no previous knowledge of the subject, ages 5 to 9, and their near death experiences were identical to that of older children and adults.
Mary Jo Rapini recounts her experience in this video. Previous to her near death experience she had been a skeptic who worked with dying cancer patients who repeatedly told her of their experiences.
*** 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!
Reincarnation, near death and after life experiences are often controversial, especially to those who have not experienced the phenomenon. Previously, medical researchers tried to explain away those experiences by declaring the brain was on overload while dying and that explains "the light." What they should have said is "I don't really know." One person's truth is not always someone else's truth - until it happens to them.
I applaud this doctor, a radiation oncologist, for daring to step out there and investigate this subject. He collected more than 1,300 stories from people all over the world.
He offers this book up as proof the afterlife exists, writing there are at least nine lines of evidence and here are two of those lines of proof:
1. People blind from birth have visual near death experiences.
2. His study was with young children with no previous knowledge of the subject, ages 5 to 9, and their near death experiences were identical to that of older children and adults.
Mary Jo Rapini recounts her experience in this video. Previous to her near death experience she had been a skeptic who worked with dying cancer patients who repeatedly told her of their experiences.
Visit msnbc.com for breaking news, world news, and news about the economy
*** 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!
recipes,food,arts,funny,photos
Evidence of the Afterlife,
near death experiences,
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