Kai's "Old-Fashioned" Recipe Thread

[Jolie Rouge]

All *New* Chocolate Mousse

1 cup semi-sweet chocolate chips
2 eggs
3 Tablespoons strong, hot coffee
2 Tablespoons orange or coffee liqueur
3/4 cup milk, scalded
Whipped cream

Combine all ingredients except cream in a blender. Cover and mix well until smooth and chocolate is melted. Pour into individual serving dishes and chill 3 to 4 hours. Serve with whipped cream.

SERVINGS: 6

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[Jolie Rouge]

Ready for Lent ??

Colache

1/4 cup bacon fat or other shortening to keep vegetarian; can substitute olive oil or Butter Crisco...
2 yellow crookneck squash, thinly sliced
2 zucchini, thinly sliced
1 medium onion, finely chopped
1 red bell pepper, seeded and chopped
1 green bell pepper, seeded and chopped
1 (4-ounce) can chopped green chilies, drained (optional)
1 clove garlic, minced
3 ears corn
1 large tomato, peeled and diced
1 cup green beans, cut into 1/2-inch slices
1/2 cup water
1 teaspoon salt
Freshly ground pepper to taste

Melt bacon fat in a heavy pan and add squash, onion, peppers, chilies and garlic. Cook, stirring for about 5 minutes. Cut kernels from corn cobs and add corn, tomato, beans, water and salt to mixture. Cover and simmer until the vegetables are tender. Correct seasonings and add freshly ground pepper.

SERVINGS: 8

[the fugative]

Marinated Broccoli Salad


• 1 tsp. mustard

• 2 tbsp. red wine vinegar

• 2 tsp. lemon juice

• 1 clove garlic, minced or pressed

• 1/2 c. olive oil

• 1/2 c. freshly grated Parmesan cheese, divided

• Salt and freshly ground pepper, to taste

• 2 lb. broccoli

• 1 pint cherry tomatoes, halved

• 1/3 c. minced green onion

In a small bowl, whisk together mustard, vinegar, lemon juice and garlic. Add oil gradually, whisking constantly. Whisk in 1/4 cup of the Parmesan. Season with salt and pepper. Cover and set aside in refrigerator for 1 hour.

Trim broccoli; cut into florets, reserving stalks for soup, if desired. Add florets to large pot of boiling salted water over high heat; blanch just until tender-crisp (1 1/2 to 3 minutes, depending on size of florets). Drain and immediately plunge into ice water to cool; drain again and pat dry.

Transfer broccoli to large bowl; add tomatoes and dressing. Toss to coat well. Add green onion and remaining Parmesan; toss to blend. Taste and adjust seasoning, if needed, just before serving

[Jolie Rouge]

Greek Style Spead

1 pkg. (8 oz.) Cream Cheese, softened
1/2 cup chopped tomato
1/4 cup chopped pitted ripe olives
1/4 cup finely chopped cucumber
1 tsp. olive oil
1/2 tsp. dried oregano leaves, crushed

SPREAD cream cheese on plate. MIX remaining ingredients; spoon over cream cheese. Serve with assorted crackers or toasted pita bread wedges.



Green Beans with Feta and Dill

2 lb. fresh green beans
1/2 cup prepared Italian Salad Fat Free Dressing
1/4 cup Traditional Feta Cheese
1/4 cup chopped red onion
1/4 cup chopped fresh dill


COOK beans in boiling water 7 minutes or until tender-crisp. Drain; rinse with cold water. TOSS beans with dressing, cheese, onion and dill in large bowl. SERVE immediately or refrigerate for several hours or until chilled.



Sweet Cheese Baklava

1 cup finely chopped Walnuts
1/4 cup sugar
1 tsp. ground cinnamon
1/4 tsp. ground nutmeg
2 pkg. (8 oz. each) Cream Cheese, softened
1/2 cup honey, divided
2 eggs
1 tsp. vanilla
12 sheets frozen phyllo pastry, thawed, cut in half crosswise
1/2 cup (1 stick) butter, melted



Preheat oven to 350°F. Mix walnuts, sugar and spices; set aside. Beat cream cheese, 1/4 cup of the honey, eggs and vanilla in large bowl with electric mixer on medium speed until well blended. LAYER phyllo in 13x9-inch baking pan, brushing each phyllo sheet with butter and sprinkling rounded tablespoonful of the nut mixture evenly over every other phyllo sheet. Spread cream cheese mixture over top. BAKE 25 to 30 minutes or until cream cheese mixture is set. Heat remaining 1/4 cup honey; drizzle over baklava. Cool to room temperature. Cut into 20 squares to serve.

[the fugative]

Tasting, appreciating differences in cocoa

BY CECE SULLIVAN

Seattle Times


Not all cocoa is created equal.

The two types of unsweetened cocoa powder, natural (nonalkalized) and Dutch-process (alkalized), differ both in taste and color.

Dutched cocoa is treated with an alkali that reduces acidity and darkens the color. Natural cocoa powder will have nothing added; its ingredient label should simply read "cocoa" or "unsweetened cocoa powder." The color of both the powder and the baked goods made from it will be lighter.

There are also differences in flavor and color between premium and less-expensive brands.

We tried an experiment with two natural cocoa powders: Hershey's regular ($3.69 for 8 ounces) and Scharffen Berger ($9 for 6 ounces), and you can try this easy taste-test at home. Place a teaspoon of each in separate cups with 1/8 teaspoon sugar. Then, stir ¼ cup warm milk into each cup. Taste. Close your eyes and concentrate.

To my taste, the initial chocolate flavor in Hershey's was strong but slightly harsh, then it faded quickly.

The first sip of the Scharffen Berger cocoa was smoother, the chocolate flavor milder. But not only did it linger, the flavor actually swelled and became more earthy and intense with a hint of bitterness at the finish.

Alice Medrich, author of "Bittersweet: Recipes and Tales From a Life in Chocolate" (Artisan Sales, 2003), recommends using premium Dutch-process cocoas that have a higher fat content, such as Valrhona, Pernigotti, Droste or Guittard Jersey, which are moderately rather than heavily alkalized.




TIGER CAKE



½ cup unsweetened cocoa powder

½ cup plus 2 cups granulated sugar, divided

1/3 cup water

3 cups all-purpose flour

2 teaspoons baking powder

½ teaspoon salt

½ cup extra-virgin olive oil

½ cup vegetable oil

1 teaspoon pure vanilla extract

½ teaspoon finely ground white pepper

½ teaspoon ground mace

5 cold large eggs

1 cup cold milk

To prepare oven, pan: Position rack in lower third of oven. Preheat oven to 350 degrees. Grease and flour 10- to 12-cup tube or bundt pan or line 2 (6-cup) loaf pans with parchment paper.

To make cocoa mixture: In small bowl, whisk together cocoa, ½ cup sugar and water until well-blended. Set aside.

To make cake: Mix flour, baking powder and salt thoroughly. Sift together onto wax paper. Set aside. In large mixer bowl with whisk attachment, beat 2 cups sugar, olive oil, vegetable oil, vanilla, pepper and mace until well blended. Add eggs, 1 at a time, beating well after each addition. Beat for 3 to 5 minutes or until mixture is thick and pale. Stop mixer. Add one-third of flour mixture. Beat on low speed until blended. Stop mixer. Add half of milk. Beat just until blended. Repeat with another third of flour, remaining milk, and then remaining flour.

To assemble, bake cake: Pour 3 cups batter into separate bowl. Stir in cocoa mixture. Pour one-third of pale batter into prepared tube pan (or divide between loaf pans). Top with one-third of chocolate batter. Repeat with remaining batters. (Note: Layers don't need to be smooth or even; batters will marble during baking.) Bake for 1 hour or until cake tester comes out clean. Cool cake in pan on rack for 15 minutes. Slide skewer around tube pan or thin knife around sides of loaf pans. Invert pan and invert again, setting cake right side up on rack to cool completely. Remove paper from loaves.




Chocolate Shortbread




1 1/2 Sticks butter, at room temperature
3/4 C Sugar
1/2 t Vanilla extract
1/2 t Salt
1 1/2 C All purpose flour
1/3 C Unsweetened, cocoa powder
1 - 2T Powdered sugar

Preheat oven to 325 degrees.

In a large mixing bowl, mix together flour, cocoa, and salt, then set bowl aside.

Using an electric mixer, cream butter, sugar, and vanilla together until light and fluffy.

Combine flour mixture with creamed butter, then mix until they come together to form a ball.

Press into a lightly greased 8 1/2 x 11 inch baking dish, then bake for 20 minutes.

Remove from oven let cool, then slice into rectangles.

Top with a delicate sprinkling of powdered sugar and serve with a scoop of vanilla gelato.

[Jolie Rouge]

Mardi Gras Jambalaya


2 lbs. chicken thighs, skin and excess fat removed
Salt and freshly ground black pepper

2 tbls. canola oil

1 green bell pepper, diced

3 medium onions, chopped

4 garlic cloves, minced

1 (6-oz.) can tomato paste

4 cups reduced-sodium, fat-free chicken broth

1 tsp. Worcestershire sauce

1 (141/2-oz.) can whole tomatoes , drained and chopped

2 tsps. Creole or Cajun spice blend (or 1 tsp. oregano,1/2 tsp. thyme and 1/4 to 1 tsp. cayenne to taste)

2 small bay leaves

2 cups long-grain white rice, rinsed and drained well

1 cup finely sliced green onions for garnish, optional

Hot sauce, optional

1. Pat chicken dry and season with salt and pepper. Heat 2 tablespoons oil in a deep, nonstickskillet over medium-high heat until hot but not smoking. Add chicken and lightly brown on both sides. As chicken is browned, transfer pieces to a bowl.

2. To the leftover hot oil in the pan, add bell pepper and onions and cook until onions are golden and softened, about 8 minutes. Add garlic and cook, stirring, until light gold, about 1 minute. Stir in tomato paste and lightly cook until sugar in the tomato paste begins to caramelize and turn a rich mahogany color. Stir constantly, slightly decreasing heat if necessary to make sure tomato paste doesn't burn.

3. Gradually whisk or stir in chicken broth until well blended. Blend in Worcestershire sauce, tomatoes, seasonings and bay leaves. Raise heat to medium to heat mixture until hot. Add salt andpepper to taste. Stir in rice. Addchicken.

4. Cover and simmer until rice is tender and most of the liquid is absorbed, about 20 to 25 minutes, stirring frequently. Add more broth or water if mixture becomes too dry before rice becomes tender.

5. Check periodically to make sure liquid is simmering gently and that liquid hasn't cooked away before rice is done. Add more chicken broth if necessary.

6. Remove bay leaves. Serve immediately, garnished with green onions and with hot sauce on the side, if desired.

Makes 13 servings (1 cup each).



Nutritional analysis per serving: 247 calories, 6 grams fat (1 gramsaturated fat), 33 grams carbohydrates, 14 grams protein, 2 grams dietary fiber and 274 milligrams sodium.

[Jolie Rouge]

Shrove Tuesday Pancakes


3/4 cup all-purpose flour
1/2 cup whole-wheat flour

1/4 cup wheat germ

1/2 tsp. salt

2 tsps. double-acting baking powder

11/2 tsps. baking soda

3 tbls. sugar

2 cups nonfat buttermilk at room temperature

3 large eggs at room temperature

3 tbls. butter, melted

Canola oil cooking spray

2 to 21/2 cups frozen blueberries, thawed and drained

1 bottle (about 10 ozs.) sugar-free blueberry preserves for sauce, optional

1. In a large bowl, whisk together both flours, wheat germ, salt, baking powder, baking soda and sugar. In a medium bowl, whisk together the buttermilk, eggs and butter.

2. Whisk the buttermilk mixture into the dry ingredients, blending just until combined.

3. Spray a griddle or large nonstick skillet with canola oil. Heat over medium-high heat until hot enough to make drops of water scatter on its surface. Working in batches, pour the batter onto the griddle in 1/4-cup amounts. Sprinkle some blueberries on top of each pancake.

4. Cook pancakes about 2 minutes on each side, or until they are golden. Transfer cooked pancakes to a heatproof platter and keep warm in a pre-heated 200-degree oven until all pancakes are made.

5. If using blueberry preserves, place them in a microwave-safe container. While pancakes are cooking, heat in microwave at medium power, stopping occasionally to stir, until jelly is melted and mixture is warm, about 2 to 3 minutes.

6. If too thick, add a small amount of water to thin mixture to a saucelike consistency. Transfer sauce to a sauceboat. Serve the pancakes with blueberry sauce.

Makes about 20 pancakes, or about 7 servings.



Nutritional analysis per serving: 244 calories, 9 grams fat (4 grams saturated fat), 34 grams carbohydrates, 9 grams protein, 3 grams dietary fiber, 681 milligrams sodium.

[Jolie Rouge]

Blackened Redfish topped with a Crawfish Creolaise Sauce



8oz. Redfish filet (skin optional)
1oz. Olive Oil
1oz. herb butter
Pinch Shallots
Pinch Green Onions
Pinch Parsley
1oz. Tomato Paste
1oz. Chili Sauce
2oz. Heavy Cream
1/4 pound crawfish tails
Salt & Pepper to taste
Blackening Seasoning

Add blackening seasoning generously to fish and coat a cast iron skillet with the oil on med. High. When pan is hot add fish seasoning side down and cook each side 2-4 minutes depending on thickness of fish. In a separate pan saute shallots, tomato paste, chili sauce with the herb butter for 2-4 min. Finish with heavy cream, crawfish tails, parley, and green onions and ladle over blackened Redfish.

[Jolie Rouge]

Blackened Mahi-Mahi topped with white wine caper cream sauce with lump crab meat and jumbo shrimp


Herb butter
1 pound butter
2 tbl minced garlic
2tbl chopped parsley
1oz. cooking Sherry
Salt pepper to taste
1/2 oz. Tabasco
1/2 oz. Worcheshire

Take a 6-8oz. Mahi filet and generously sprinkle with blackening seasoning. Sear on a cast iron skillet over medium high. In a separate pan add herb butter, 2 jumbo shrimp (16-20count), 1oz. shallots, 1oz. capers, and finish with 2oz. heavy cream and 2oz. lump crab meat. Ladle over blackened Mahi-Mahi and garnish with fresh parsley.

[Jolie Rouge]

Grilled Tuna topped with a Roasted Corn and Black Bean Salsa with Lump Crabmeat

Salsa

2 pounds Roma tomatoes
3/4 pound roasted corn
3/4 pound black beans
1/4 cup fresh parsley
1/2 cup fresh cilantro
1/2 cup diced red onion
1/4 cup minced garlic
Juice of one lime
Juice of one lemon
Salt & Pepper to taste
1 pound lump crabmeat

(Mix all ingredients, except crab, and set over night)

Grill tuna to desired temperature and top with chilled salsa. Works with any fish or on herb toast points

[Jolie Rouge]

7UP Cake


2 sticks butter, softened
1/2 cup Crisco shortening

3 cups sugar

5 eggs

3 cups all-purpose flour

11/2 tsps. lemon extract

1 cup 7UP

Lemon Glaze, recipe follows

1. Preheat oven to 325 degrees. Grease and flour a (10-inch) tube pan.

2. Cream butter and Crisco until light, gradually adding sugar until fluffy and eggs, one at a time, beating until just combined (about 30 seconds each).

3. Add flour, 1 cup at a time, beating until just combined. Fold lemon extract and 7UP into batter. Pour batter into prepared pan.

4. Bake for 1 hour 10 minutes. Check for doneness. It may require additional minutes until tester inserted in center comes out clean.

5. Remove cake from oven. Let cool about 10 minutes before removing pan. Spread Lemon Glaze on warm cake.

LEMON GLAZE

1 stick butter
11/2 cups powdered sugar

1 cup lemon juice

Place butter, sugar and juice in a heavy pot and cook on medium heat until mixture is light and creamy, starts to thicken and coats back of spoon. The mixture will be clear but should be thick. Don't overcook.