Artichoke Dip

This simple and easy dip was a hit with the kids - who we had to monitor for challenging the "no double-dipping" rule. Mandy picked this recipe the night we polished off her torta-di-santantonio, so she thought she deserved something EASY to make this month.  You might even have all of the ingredients in your pantry! She baked in a Le Creuset dish which dressed this starter up nicely.

Artichoke Dip 

INGREDIENTS

3–4 cups cooked artichoke hearts or 15-oz. cans artichoke hearts, drained and chopped
1 cup grated Parmesan cheese
1 cup mayonnaise
Minced onions to taste

INSTRUCTIONS

1. Preheat oven to 350°.
2. Combine the artichokes, cheese, and mayonnaise, mixing well. Stir in the onions.
3. Spoon into an 8" square baking dish and bake until bubbly and lightly browned.
4. Serve with assorted crackers

King Cake

King Cake

This traditional cake, made here with a rich brioche dough and stuffed with a decadent cream cheese filling, is drizzled with a buttermilk glaze and sprinkled with crunchy green, gold, and purple sanding sugars. 

This recipe just about had this Rookie in tears. For those of you that do not bake often and are not well versed in working with active yeast, I have a tip for you DO NOT BOIL THE WATER. I was told afterwards that hot tap water is warm enough. That whole 115 degree thing through this engineer for a loop. I ended up killing the yeast so it did not get "foamy" and in subsequent steps the dough did not double in rise...no matter how long I let it rise (and willed it to rise with my mind power). The filling is what really made this a "cake" and in the I believe the reason there was only one sliver of a slice left. Tara suggested this would make a great Sunday brunch coffee cake sans the colored sugar. You know the kids only wanted it BECAUSE of the colored sugar. Would I make this one again? Yes. because now I know it will work out in the end and not to kill the yeast!

For The Dough:

1 1/4-oz. package active dry yeast

1/4 cup sugar

1/2 cup milk

2 tbsp. light brown sugar

1/2 tsp. vanilla extract

1 egg

1 egg yolk

2 3/4 cups flour

3/4 tsp. kosher salt

8 tbsp. softened butter

For the Filling:

1 lb. cream cheese

1/2 cup packed dark brown sugar

1/2 cup chopped pecans

2 tbsp. maple syrup

2 tsp. ground cinnamon

1/2 tsp. kosher salt

Zest of 1/2 lemon

For the Icing:

2 cups confectioners' sugar

1/4 cup buttermilk

Green, purple, and yellow sanding sugars

Make the dough:

1. In the bowl of a standing mixer fitted with a hook, combine yeast, 1/2 tsp. of the sugar, and 1/4 cup water heated to 115°.
2. Stir to combine and let sit until foamy, about 10 minutes.
3. Add remaining sugar, milk, light brown sugar, vanilla, egg, and egg yolk.
4. Beat on low speed until thoroughly combined, 1 minute.
5. Turn mixer off and add flour and salt.
6. Mix on medium speed until the dough just comes together.
7. Turn mixer speed to high and knead dough for 4 minutes.
8. Add the butter and continue kneading until dough is smooth and pulls away from the side of the bowl, about 6 minutes.
9. Remove bowl from mixer, cover with plastic wrap
10. Let sit until doubled in size, 1 1/2–2 hours.

Make the filling:

1. Combine cream cheese, brown sugar, pecans, cinnamon, maple syrup, salt, and zest in a large bowl and beat on medium speed of a hand mixer until combined; set aside.

Shape and Fill the cake:

1.  Punch down dough and turn it out onto a heavily floured surface.
2. Using a floured rolling pin, roll the dough into a large circle, about 1/4"-thick.
3. Cut a hole in the center of the circle and pull with your fingers to widen.
4. Place dollops of filling evenly around circle halfway between outer edge and inner hole.
5. Drape outside edges over filling and continue rolling outside inward until filling is covered, widening inner hole as needed, until dough covers the seam.
6. Transfer rolled dough circle to a parchment paper-lined baking sheet; cover with plastic wrap and let sit for 1 hour.
7. Heat oven to 350°.
8. Uncover cake and bake until golden brown, about 30 minutes.
9. Let cool completely.

Make the icing:

1. Whisk together the sugar and buttermilk in a small bowl until smooth.

Finish the cake:

1. Transfer king cake to a cutting board or serving platter
2. Spread icing evenly over top of cake and sprinkle evenly with sanding sugars.

Chicken and Andouille Étouffée

Chicken and Andouille Étouffée

The word étouffée (pronounced eh-too-fey) comes from the French word “to smother.” The best way to describe the dish is a thicker stew, seasoned to perfection and chock full of delicious, plump crawfish (or shrimp, depending on the season). In some ways, its similar to gumbo – same types of Creole seasonings, served over rice, and made with a roux, but unlike gumbo, étouffée is made with a “blonde” roux, giving it a lighter color and a very different flavor. (and since Mandy is allergic to shellfish, we pass on anything involving crustaceans, so this version has chicken and andouille sausage which provides a nice kick)

Ingredients

3/4 cup canola oil
3/4 cup flour
2 ribs celery, finely chopped
1 small yellow onion, finely chopped
1/2 green bell pepper, stemmed, seeded, and finely chopped
2 tsp. kosher salt
1 tsp. cayenne pepper
1 tsp. freshly ground black pepper
1 tsp. freshly ground white pepper
1 tsp. dried basil
1/2 tsp. dried thyme
3 cups chicken stock
4 tbsp. unsalted butter, cubed
2 lbs. boneless, skinless chicken thighs, cut into 1" pieces
1 lb. andouille sausage, halved lengthwise and cut crosswise into 1/2"-thick pieces
6 large scallions, white and green parts, thinly sliced
Cooked white rice, for serving

Directions

1.  Heat oil in a 6-qt. Dutch oven over medium-high heat until it begins to smoke.
2. Add flour, whisking constantly, and cook for 1 minute.
3. Reduce heat to medium and cook, whisking constantly, until roux is the color of milk chocolate, about 12–15 minutes.
4. Add celery, onions, and peppers, and cook, stirring constantly, until soft, about 5 minutes.
5. Stir in salt, cayenne, black and white peppers, basil, and thyme, and cook until fragrant, about 1 minute more.
6. Add 2 cups chicken stock, and bring to a boil; cook until thickened, about 5 minutes.
7. Meanwhile, heat butter in a 12" skillet over medium-high heat.
8. Add chicken, and cook, turning once, until lightly browned, 4–6 minutes;
9. Transfer chicken and butter to Dutch oven.
10. Pour remaining chicken stock into skillet, stir to scrape up any browned bits, and then pour into Dutch oven along with andouille;
11. Cook, stirring occasionally, until thick and chicken is cooked through, about 10 minutes more.
12. Remove pan from heat, stir in scallions, and serve étouffée with rice.

 
 

Crab Maison

Crab Maison

This is one of the most popular appetizers at the venerable French Quarter restaurant Galatoire's. It's a personal favorite of mine as well, and one that I simply can't resist getting whenever I dine there ('cause ... well, lump crabmeat is so damned good, and it's particularly good there, and this is a light and lovely way to dress it; it's simple, and full of flavor). I'll stop babbling now. Get the best lump white crabmeat you can afford. Your guests will love you for it. While we're on the subject, BE CAREFUL when you're folding the crabmeat into the other ingredients. The reason you just spent a fortune on this stuff is the big, beautiful lumps, so don't break them up! I see people shredding gorgeous lump crabmeat and I just wanna smack 'em.

Ingredients

½ cup mayonnaise

2 tbsp. high quality olive oil

2 tsp. white wine vinegar

1 tsp. Creole or Dijon mustard

1 tsp. small capers, rinsed, drained, and finely chopped

½ tsp. finely chopped flat-leaf parsley

½ tsp. kosher salt

⅛ tsp. freshly ground white pepper

3 green onions, finely chopped

1 lb. jumbo lump crab meat

12 large leaves butter lettuce

4 slices tomato, halved



Directions

1. Whisk together mayonnaise, oil, vinegar, mustard, capers, parsley, salt, pepper, and scallions
2. Add crabmeat and fold gently to combine.
3. Place 3 leaves lettuce each on 4 salad plates.
4. Divide crab mixture evenly among plates and garnish with two half slices tomato.



Not having vine ripe tomatoes, these tomatoes gave this dish color, but not much flavor.
We all agreed it would have been even better with a freshly picked one!



February 2013: Fat Tuesday Feast

February kicks off Lent for many, but before it begins those in the south know how to through a fabulous Fat Tuesday Feast. Our was held a little late due to scheduling conflicts and illness, but it was fabulous all the same!

The Hostess

The Theme

Fat Tuesday Feast

The Menu

Appetizer: Artichoke Dip

Sides: Crab Maison | New Orleans-Style French Bread | Miss Daisy's Red Rice

Main Dish: Chicken and Andouille Étouffée

Dessert: King Cake

Background

Some call it Fat Tuesday, others Carnavale, but no city quite captures the essence of Mardi Gras like New Orleans. This month’s menu is spicy, rich and full of Nawlins flavor, so set a festive table, gather your friends and laissez les bon temps rouler!

Color. Texture. Spicy. Sweet. We never need an excuse to celebrate, but we took special advantage of this month’s opportunity.

Cajun Cake Recipe

Though it has pineapple and coconut in it, it doesn't have a tropical island taste to it. The pineapple is in the cake, and if we didn't tell you it was in there I am not sure you would know. It is subtle. The topping is reminiscent of a traditional southern pecan praline and is a perfect accompaniment to a cup of chicory coffee.

Cajun Cake

Ingredients

3 cups all-purpose flour
1 1/2 cups white sugar
2 teaspoons baking soda
1/4 teaspoon salt
2 eggs
1 (20 ounce) can crushed pineapple with juice
3/4 cup white sugar
3/4 cup evaporated milk
1/2 pound butter
1 cup chopped pecans
1 1/2 cups flaked coconut

Directions

1. Preheat oven to 350 degrees F (175 degrees C).

2. Grease and flour a 9x13 inch pan.
3. In a large bowl, sift together flour, 1 1/2 cup sugar, salt and baking soda. 

Baking with your  kids is a great way to connect with them

4. Add eggs, pineapple and juice. Mix at low speed until well blended. 

5. Pour batter into prepared 9x13 inch pan and bake at 350 degrees F (175 degrees C) for 30 to 35 minutes or until done. 

6. Have topping ready when cake is done.

To Make Topping: 

1. In a saucepan, combine milk, 3/4 cup sugar and butter. 

2. Bring to a boil and cook for 2 minutes, stirring constantly.

3.  Add pecans and coconut and combine. 

4. Remove from heat.
5. When cake comes out of the oven, Pour on the topping and carefully spread on while cake is still hot.

A little too much topping, oh well gave Tara an
excuse to give it a through taste test. 

Enjoy!

Southern Cornbread Recipe

Nothing says the South like cornbread. This recipe is for an 8 inch skillet and makes a thick cornbread with lots of soft insides. You should fill to within 1/2 to 1 inch of top of the rim. If you use a larger skillet you will get a thinner, crunchier bread. Which, as we all know, isn't as good for sopping up your gumbo.

Cornbread Recipe

Ingredients

2 cups cornmeal
2/3 cup flour
1-1/2 tablespoons baking powder
1/2 teaspoon salt
Dash of black pepper
1 and 1/2 cups milk
3 to 4 tablespoons of bacon drippings (I used cooking oil, because seriously, who has bacon drippings handy?)

Directions

Preheat the oven to 400 degrees

1.  Put the bacon drippings or oil (seriously...let me know if you use bacon drippings) in the skillet and use a paper towel to coat the interior. Place the skillet in the oven to warm up while you're making the batter.

2.  In a medium size bowl, combine all the dry ingredients and mix well.

3.  Add about 1/2 cup of the milk and stir.

4.  Remove skillet from oven and slowly add about 1 or 2 tablespoon of the hot oil (bacon grease) from the skillet into the batter, stirring well. The skillet and bacon grease should be very hot but not smoking.

Sprinkle the inside of the skillet with (dry) cornmeal and return to oven. (The skillet really is touchy in this recipe.)

5.  Add milk to the batter until it looks like thick pancake mix. If the mix is too thick, add more milk. If the mixture is too thin, add more cornmeal.

6.  Remove the skillet from oven and pour the batter in the skillet. 

7.  Bake at 400 degrees approximately 25 minutes or until the top is a gorgeous golden brown.

Enjoy!