Pomegranate Meringue Rose Tart

This dessert was an exercise in persistence and patience. First it began with the quest for rose water. Later we discovered a local Mediterranean eatery sells the heavenly scented liquid, after a Amazon.com purchase had been completed. Then it was the never ending search for the correct "high-quality white chocolate." Many e-mails went back and forth among us trying to determine if baking white chocolate was correct, if white chocolate chips for cookies would work, and if any local candy stores had what was required. In the end another Amazon.com purchase was placed.

Then the day of the dinner Tara woke (I would say "early" but she is always up before dawn) and began by making the crust, letting it rest and hour, rolling it out, letting it rest, baking it, letting it cool....etc. It was an all-day affair. In the end a very pretty but overly sweet tart. Next time leave the sugar out of the meringue and up the rose water to 1/4 tsp. and enjoy with a nice cup of tea.

Pomegranate Meringue Rose Tart

FOR THE CRUST:

3/4 cup pistachios

1/4 cup sugar

1 1/2 cups flour

1 stick unsalted butter, cubed and chilled

1 egg yolk

1/4 cup cold water

FOR THE GANACHE:

12 oz. high-quality white chocolate, finely chopped

1/2 cup orange juice

1/8 tsp. rose water

FOR THE MERINGUE:

1 cup sugar

1/2 cup pomegranate juice

1 tsp. cornstarch

1/2 tsp. cream of tartar

4 egg whites

20 drops red food coloring (optional)

Make the crust:

1. Combine pistachios and sugar in food processor and process until finely chopped.
2. Add flour and process to combine.
3. Add butter and pulse until no large chunks remain.
4. Add egg yolk and water and mix just until combined.
5. Transfer to counter and knead into a disk.
6. Wrap in plastic wrap and refrigerate for 1 hour.
7. On a floured counter, roll dough to 1/8" thick.
8. Line a 9" tart pan with dough.
9. Prick with fork over the bottom and refrigerate for 1 hour.
10. Heat oven to 375°.
11. Bake for 20 minutes and then let cool to room temperature.

Make the Ganache:

1. Place chocolate in a medium bowl and set a fine strainer over bowl.
2. Heat juice in a small saucepan over medium-high heat until it begins to simmer.
3. Remove from heat and pour through strainer into bowl with chocolate; let sit for 1 minute.
4. Using a rubber spatula, slowly stir rose water into mixture until smooth.
5. Pour ganache into cooled crust and let cool completely.

Make the meringue:

1. Place the sugar and juice in a small saucepan and bring to a boil with a candy thermometer.
2. Place cornstarch, cream of tartar, and egg whites in a stand mixer with a whisk and beat to soft peaks.
3. When syrup reaches 250°, pour into a glass measuring cup, and then slowly stream into the beating egg whites until all is added; add food coloring, if you like.
4. Continue beating until glossy, stiff peaks form.
5. Immediately pipe or cover the pie with the meringue.
6. Chill until meringue is firm.
7. Use a blowtorch or the broiler to brown the meringue.

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!



French Bread

 New Orleans French Bread

 I am not sure what the difference is between "french bread" and "New Orleans french bread" but this was wonderful bread. All four loaves were gone by the end of the evening!

Ingredients 

 2 tbsp. sugar

2 1/4-oz. packages active dry yeast

2 tbsp. vegetable shortening

6 cups bread flour

1 tbsp. kosher salt

Directions 

1. Place 1 tbsp. sugar, yeast, and 2 cups water heated to 115° in the bowl of a stand mixer fitted with a hook; let sit until foamy, about 10 minutes.
2. Add remaining sugar and shortening, and then add flour and salt.
3. Mix on low speed until dough forms; increase speed to medium-high and knead dough until smooth, 8–10 minutes.
4. Remove bowl from mixer and cover with plastic wrap
5. Let sit until doubled in size, 1 1/2–2 hours.
6. Uncover dough and transfer to a floured work surface; knead briefly to form a ball.
7. Divide dough into quarters and shape each quarter into a 16"-long thick rope.
8. Place two ropes each on a parchment paper-lined baking sheets, and cover with plastic wrap;
9. Let sit until doubled in size, 1–1 1/2 hours.
10. Heat oven to 375°.
11. Using a sharp knife or cutting blade, slash a long line down the middle of each loaf.
12. Bake loaves until light brown and an instant read thermometer inserted into the center of each loaf reads between 208°–212°, about 30 minutes.
13. Let cool for 15 minutes before serving.

piping hot fresh from the oven!

Farro Risotto

The most challenging part of this wonderful dish...locating the correct farro. Who knew that would be such a scavenger hunt. Tara was able to locate the ten-minute version, but that would be akin to using instant oatmeal when cooking oats were called for.  She was not able to locate pearled or semi pearled as the recipe called for and had to settle for regular. As such, it was a good thing she started the recipe early. She had intended to use the additional 90 minutes to visit with friends before joining up with us at Supper Club. Instead she spent it waiting for the farro to cook. Moral of the story, if you can not locate pearl or semi-pearl farro, give yourself plenty of time. 

This dish was well balanced. As not a huge fan of mushrooms, I was delighted that they were not a huge player in the flavor profile. the butternut squash provided substance without too much sweetness. Tara doubled the recipe and by the end of the evening went home with an empty container. We licked it clean.

Farro Risotto

INGREDIENTS


2½ cups butternut squash, cut into ½-inch cubes
3 tbsp. olive oil
1 tbsp. plus 1 tsp. sage, chopped
1 cup farro (pearled or semi pearled)
3 tbsp. butter
4 shallots, minced
2 cloves garlic, minced
1 sprig thyme
½ cup white wine
1 cup chicken or vegetable stock
2 cups shiitake mushrooms, chopped
1½ cups shredded parmesan
1 tbsp. crème fraiche

INSTRUCTIONS

1. Heat the oven to 400°F. Toss the squash with 2 tablespoons olive oil and season with salt and pepper. Place on a parchment-lined baking sheet and roast for 25–30 minutes until the edges are browned and crisp. Remove from oven and immediately sprinkle 1 tablespoon sage over the still hot squash.

2. Meanwhile, bring 4 cups of water to a boil over medium heat. Stir in your farro and cook for 15 minutes. Drain, reserving 1 cup of the cooking liquid, and set aside.

3. In a 4 quart pan, heat the remaining 1 tablespoon olive oil over medium heat. Add in the chopped shiitakes and sauté, about 3 minutes, remove from pan and set aside.

4. Melt the butter in the same pan over medium heat. Add in the shallots, garlic and thyme. Let cook until the shallots become slightly caramelized, about 3 minutes.

6. Add the farro and stir, coating each kernel with butter. Add in the white wine and let simmer off.

5. Turn the heat down to low and begin alternately adding in the chicken stock and the farro cooking liquid, a ¼ cup at a time, stirring continuously with each addition. Do not add more liquid until the previous ¼ cup has been completely absorbed by the farro. This process should take about 25–30 minutes. After the last addition, stir until about ⅔ of the liquid has been absorbed, and add in the mushrooms and roasted squash.

6. Fold in the cheese and stir until just melted.

7. Fold in the crème fraiche and remaining chopped sage for garnish, season with salt and pepper.

A double batch...and we licked the bowl clean!

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!

Behind the Scenes: Drying Tangerine Peel

Of all the stories to come out of our Chinese New Year recipes, one of the funniest was from our Hostess.

Tara's recipe for Salt Baked Chicken required dried tangerine peel.

An ingredient that caused the rest of us to back slowly away from the recipe.

Our stalwart leader, however, is also very inventive and decided to just peel and dry a tangerine peel in her oven.

Too bad she didn't tell her husband.

When she went to check on it, it was gone. Her husband had tossed it in the trash thinking it was, well, trash.

After she'd been drying it for hours.

Interestingly enough, not only was he still alive and well on the day of Supper Club, but she was able to dry more tangerine peel.

She's just that good.

Salt Baked Chicken Recipe

In spite of the name of this dish, it's really not salty. Just juicy and delicious.

Salt Baked Chicken

You will need:

2 1/2 c. boiling water
1 (1 x 2–inch) strip dried tangerine peel
1 (4.5- to 5-pound) roasting chicken
5 1/2 tsp coarse sea salt, divided
1/4 cup finely chopped shallots
2 tablespoons minced ginger
2 tablespoons Shaoxing (Chinese rice wine) or dry sherry
1 tablespoon low-sodium soy sauce
1 1/2 teaspoons sesame oil
2 green onions, cut into 1-inch pieces

1. Combine 2 1/2 cups boiling water and tangerine peel in a bowl; cover and let stand 30 minutes. Drain in a colander over a bowl, reserving liquid.

2. Remove and discard giblets and neck from chicken. Trim excess fat. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat. Rub 1 tablespoon salt under skin; let stand 5 minutes. Rinse chicken under cold water; pat dry with paper towels. Place chicken on the rack of a roasting pan; let stand 1 hour at room temperature.

3. Preheat oven to 425°.

4. Transfer chicken to a work surface. Combine remaining 2 1/2 teaspoons salt, shallots, ginger, wine, soy sauce, oil, and honey in a small bowl. Rub 3 tablespoons shallot mixture inside cavity of chicken. Place onions and tangerine peel inside cavity. Rub remaining shallot mixture under loosened skin.

5. Place chicken, breast side up, on the rack of a roasting pan coated with cooking spray. Pour reserved tangerine soaking liquid into a shallow roasting pan; place rack in pan. Bake at 425° for 1 hour or until a meat thermometer registers 165° and skin has turned a dark golden brown color. Let stand 15 minutes. Discard skin, and slice.

Enjoy!

Stir-Fried Shrimp with Garlic and Chile Sauce Recipe

This flavorful shrimp recipe is not only melt-in-your mouth delicious, but healthy as well. Taken from the Cooking Light website, it combines ginger and cilantro with create a savory dish that's, from all accounts, completely addictive.

Stir-Fried Shrimp with Garlic and Chile Sauce

You'll need:

1/2 c. fat-free, chicken broth
2 tsp cornstarch
1 tsp sugar
2 tsp Shaoxing (Chinese rice wine) or dry sherry
2 tsp low-sodium soy sauce
1/4 tsp white pepper
1 tsp canola oil

1 1/2 pounds large shrimp, peeled and deveined

2 T minced garlic
1 1/2 tsp minced peeled fresh ginger
2 jalapeño peppers, seeded and finely chopped
1/2 c sliced green onions
1/2 tsp dark sesame oil
Cilantro sprigs (optional)

This cooks fairly fast, so I'd suggest prepping all of your ingredients before you start.

1. Combine first 6 ingredients in a small bowl, stirring with a whisk

2. Heat a wok or large skillet over high heat. Add canola oil to pan. Add shrimp to pan and stir-fry 1 minute or until shrimp begin to turn pink.

3. Add garlic, ginger, and jalapeño; stir-fry 1 minute.

4. Stir in broth mixture; cook 1 minute or until shrimp are done and sauce is thickened, stirring constantly.

5. Remove from heat; stir in onions and sesame oil. Garnish with cilantro sprigs, if desired.

Enjoy!