Kai's "Old-Fashioned" Recipe Thread

[Jolie Rouge]

nite

glad you're home safe & sound

how's da pup ?

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[the fugative]

Originally posted by Jolie Rouge
nite

glad you're home safe & sound

how's da pup ?

Pup is happy to see me, he and ma's tom cat finally reached an understanding, it seem the pup gets into the trash so ma places the trash can on a counter to keep it out of the pups reach........ well the tom now knocks over the trash so the pup can open it and both have a field day (Mom swears both act innocent of doing anything wrong)

[Jolie Rouge]

LOL - smart critters ....

nite-nite, two parades & a B-day party tommorow - PRAY for ME !

[jaybird]

http://www.mardigrasday.com/mardigras/food.php

TONS of recipes and links here!

I'm bitter. But on the upside, I DID have a BIG hurricane with dinner tonight and it was tasty!

[Jolie Rouge]

Strawberry Jam Cake

3/4 cup butter
1-3/4 cups brown sugar
3 eggs, separated
1 teaspoon soda
3/4 cup buttermilk
2-1/4 cups sifted cake flour
1-1/2 teaspoons vanilla
1/2 teaspoon maple flavoring
3/4 cup strawberry jam


Heat oven to 350 degrees. Grease three 8-inch cake pans. Cream butter and brown sugar. Beat in egg yolks. Dissolve soda in buttermilk. Add flour to creamed mixture alternately with buttermilk, mixing well. Stir in vanilla and maple flavoring. Fold in strawberry jam. Gently fold in stiffly beaten egg whites. Pour into prepared pans. Bake in preheated oven for 30 minutes, or until done. Invert onto wire racks, remove pans and let cool. Frost with Brown Sugar Icing.


Brown Sugar Icing

1-1/2 cups brown sugar
1 cup white sugar
3 Tablespoons butter
1 cup cream
3/4 cup chopped pecans
1-1/2 teaspoons vanilla

In a saucepan, combine brown sugar, white sugar, butter and cream and cook to a soft ball stage. Remove from heat and allow to cool for 6 minutes. (Cook a little longer if not stiff enough to spread. Add more cream if too thick to spread.) Stir in pecans and vanilla. Makes enough icing to fill and frost three 8-inch layers.

[the fugative]

UPSIDE-DOWN PEAR CAKE



• Topping:

½ teaspoon grated lemon zest

2 teaspoons lemon juice

3 ripe Bartlett or Red Bartlett pears

¼ cup unsalted butter

1/3 cup light brown sugar, lightly packed

½ teaspoon ground cinnamon

¼ teaspoon ground nutmeg

¼ teaspoon ground cardamom

1/3 cup coarsely chopped slivered almonds or walnuts

• Cake:

1 2/3 cups sifted cake flour

2 teaspoons baking powder

½ teaspoon salt

¼ teaspoon ground cinnamon

¼ teaspoon ground nutmeg

¼ teaspoon ground cardamom

1/3 cup unsalted butter, slightly softened

½ teaspoon grated lemon zest

½ cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

½ cup apple juice

Whipped cream for serving

To prepare lemon: Grate lemon zest. Set 1 teaspoon aside. Juice lemon. Set 2 teaspoons aside. Refrigerate remaining juice.

To prepare pears: Peel pears. Cut each in half. Remove cores. Cut each half into quarters. Drizzle with lemon juice.

To prepare topping: In seasoned 10-inch cast-iron skillet, melt butter over medium heat. Add ½ teaspoon lemon zest, brown sugar, cinnamon, nutmeg and cardamom, stirring until blended and just beginning to bubble. Add pears. Stir to coat with syrup. Cover pan. Simmer gently for 4 minutes, turning pears once. Remove lid. Increase heat to medium. Cook for 2 minutes. Arrange pears so they evenly cover bottom of skillet. Sprinkle with nuts. Set aside.

To prepare cake: Preheat oven to 375 degrees. Sift flour, baking powder, salt, cinnamon, nutmeg and cardamom onto sheet of wax paper. Cut butter into 1-inch pieces. Place in large bowl of electric mixer. Soften on low speed. Add ½ teaspoon lemon zest. Increase speed to medium. Cream for 1 to 2 minutes, or until smooth and light in color. Add sugar, 1 tablespoon at a time and blending well. Scrape bowl occasionally. Add eggs, 1 at a time and beating for 1 minute after each addition. Blend in vanilla. Add dry ingredients in 3 additions, alternating with the apple juice. Mix just until blended after each addition. Scrape sides of bowl. Beat for 10 seconds.

To bake cake: Pour batter evenly over pears, spreading if necessary. Bake on center oven rack for 25 to 30 minutes, or until edges and top of cake are browned. Cool on rack for 10 minutes.

To serve: Run thin knife around edge of skillet to loosen sides. Invert cake onto serving dish. Let stand for 5 minutes before removing skillet. Carefully remove skillet. If any fruit remains in bottom remove and arrange on cake. Serve warm with spoonful of whipped cream.




Broccoli Au Gratin


• 1/2 lb. fresh broccoli florets

• 1 c. reduced-fat milk

• 1 1/2 tbsp. butter

• 1 1/2 tbsp. flour

• Salt and white pepper

• Freshly ground or grated nutmeg

• 1/4 c. plus 2 tbsp. grated Parmesan cheese, divided

Preheat oven to 425 degrees. Blanch broccoli in enough boiling, lightly salted water to cover generously. Cook just until florets are tender when pierced with a sharp knife, 2 to 3 minutes. Drain broccoli and arrange in a single layer in a 4-cup baking dish lightly coated with vegetable cooking spray. Set aside.

To prepare sauce, in a heavy-bottomed saucepan over medium heat, heat milk until it begins to boil. Remove from heat and set aside.

Melt butter in a small, heavy saucepan over low heat. Whisk in flour and cook, whisking constantly, until mixture is well-blended and bubbly, about 2 minutes. Do not allow mixture to brown. Remove from heat and let cool slightly.

Gradually add hot milk to flour mixture, whisking. Return to heat and bring to a boil over medium-high heat, whisking constantly. Add pinch of salt, pepper and nutmeg. Reduce heat to medium-low and simmer, uncovered, whisking often, for 5 minutes. Remove from heat and whisk in the 1/4 cup cheese. Taste and adjust seasoning, if needed.

Spoon sauce over broccoli, covering it completely. Sprinkle with 2 tablespoons grated cheese.

Bake until mixture is hot throughout (about 5 to 6 minutes). If surface is not brown by the time broccoli has heated through, broil for about 1 minute until lightly browned. Serve hot.

For variety, I add 1/3 cup lightly blanched red bell pepper strips or julienned carrots to the blanched broccoli. For extra color and flavor, add a sprinkling of paprika.



Broccoli Raab


• 2 lb. broccoli raab (see note)

• 1/4 c. olive oil

• 1/2 tbsp. minced garlic

• Salt and freshly ground pepper

• 3 tbsp. freshly squeezed lemon juice

• 2 tbsp. finely grated Romano or Parmesan cheese

Bring a large pot of salted water to a boil. Blanch broccoli raab 2 minutes. Drain and plunge into ice water. Drain again and gently towel-dry.

Heat olive oil in a large skillet over moderate heat. Add garlic and sauté, stirring constantly, 1 minute. Add broccoli raab and cook, turning often with fork or tongs, until greens are coated with oil, hot throughout and tender (about 2 minutes). Season to taste with salt and pepper; add lemon juice. Serve at once, dusted with cheese

Note: broccoli raab. This nonheading relative of broccoli has slender stalks, jagged leaves and small green florets with yellow blossoms. Its pleasantly bitter flavor is pungent enough to hold its own against garlic and highly flavored cheeses, making it a fine accompaniment to tomato-based or pork dishes.

[the fugative]

Originally posted by Jolie Rouge
LOL - smart critters ....

nite-nite, two parades & a B-day party tommorow - PRAY for ME !

How was your Day?




POUNCE
POUNCE
POUNCE
POUNCE
POUNCE
POUNCE
POUNCE
POUNCE

[Jolie Rouge]

long....



The weather is doing a number on Michaels' asthma - so if I end up disapearring again for a few days ...

[Jolie Rouge]

In Honor of Mardi Gras ...


Chef John Folse's Hair of the Dog
- Cajun Cure for Hangovers

Hangovers are caused by a direct effect on the body by alcohol: dehydration, electrolyte imbalance, low blood sugar and sleep rhythm disturbance. This alcohol withdrawal can be somewhat corrected by replenishing the body with the vitamins and other nutrients found in this "cocktail." For those of use who can handle a little alcohol, I have included a second version, the Lafitte's Sunrise, which may be used as a drink or as a liquid appetizer when the shrimp are included.

INGREDIENTS:

2- 16 oz. cans of diced or crushed tomatoes
8 oz. can of V-8 juice
1 medium green bell pepper, chopped
1 medium red bell pepper, chopped
1 small red onion, chopped
1 medium cucumber, peeled, seeded and chopped
1 tsp minced garlic
¾ tsp salt
1 tbsp sugar
3 tbsp red wine vinegar
1 tbsp extra virgin olive oil
1 can beef broth
Hot sauce to taste

In a blender purée tomatoes, V-8 juice, bell pepper, onion, cucumber, garlic, salt, sugar, vinegar and oil. Thin soup to drinking consistency by adding beef broth and more V-8 juice if necessary. Spice to your liking with hot sauce. Chill and serve in tall glasses garnished with a celery stick and a wedge of lime.

Lafitte's Sunrise : For those of us who don't have a hangover, here is a vodka laced version of this tasty cocktail. After preparing the soup, separate into servings and add 1 oz. of high quality vodka. Blend well in a martini shaker and serve in a tall glass garnished with spicy grilled jumbo shrimp.

[the fugative]

GREEK SALAD



• Greek salad dressing (about 2 cups):

1½ cups olive oil

½ cup minced garlic

½ cup red-wine vinegar

¼ cup lemon juice

1 teaspoon salt

1 teaspoon black pepper

• Greek salad:

6 to 8 leaves Romaine lettuce, chopped

¼ to ½ head iceburg lettuce, chopped

¼ cup julienne red onions

½ small cucumber, sliced thin

20 to 30 grape tomatoes

20 to 30 kalamata olives, drained

¼ cup Greek salad dressing

4 ounces feta cheese

12 to 18 pepperoncini

To make dressing: In saucepan, combine olive oil and garlic. Bring mixture to boil. Cool. Add vinegar, lemon juice, salt and pepper. Whisk until incorporated. Refrigerate until ready to use.

To make salad: In large bowl, combine lettuces, onions, cucumber, tomatoes and olives. Drizzle with dressing. Toss to coat. Add more dressing. Divide salad among serving plates. Crumble feta cheese over each salad. Top with 3 pepperoncinis per salad. Serve.




CHEVRE SPREAD



Makes about 1½ cups.

8 ounces cream cheese, softened

3 ounces any style soft goat cheese

1 teaspoon minced garlic

1 teaspoon salt

¼ teaspoon black pepper

Combine cream cheese and goat cheese. Beat until softened and well blended. Add garlic, salt and pepper. Blend well. Refrigerate until ready to use. Serve as spread for ciabatta bread, crackers or toasted French bread slices.
(Goes well with soup or salad)






TOASTED BARLEY WITH MINCED MEAT


2 tablespoons butter or extra-virgin olive oil

½ pound ground beef, pork, chicken or turkey

1½ cups pearl barley

Salt and pepper to taste

10 leaves fresh sage, or 1 teaspoon dried

Large pinch saffron, optional

3 cups chicken stock, preferably homemade, warmed

Chopped fresh parsley leaves for garnish, optional

To brown meat: Heat 1 tablespoon butter or oil in deep skillet over medium-high heat. When butter melts or oil is hot, add meat in bits, using fingers to break up meat. Cook, stirring occasionally, for 5 minutes, or until meat browns. Using slotted spoon, remove immediately.

To brown barley: Add remaining butter or oil to skillet. Add barley. Cook, stirring occasionally, for 10 minutes, or until barley is toasted and lightly browned.

To Cook barley: Sprinkle barley with salt and pepper. Add sage and saffron. Add chicken stock all at once, stirring a couple of times. Bring to a boil. Reduce heat. Cook, covered, for 15 minutes, or until all liquid is absorbed and barley is tender. (Note: Mixture should still be moist, but there should not be any liquid visible.) Stir in reserved meat. Taste and adjust seasoning.

[the fugative]

SZECHUAN SESAME NOODLES


8 ounces thin Chinese dried wheat-flour noodles or spaghettini

4 tablespoons sesame oil

3 tablespoons dry-roasted peanuts, chopped

2 tablespoons minced fresh ginger

3 cloves garlic, minced

1 cup snow peas

1 cup thinly sliced red pepper

3 tablespoons sake

3 tablespoons rice-wine vinegar

3 tablespoons soy sauce

2 tablespoons fresh lime juice

1 teaspoon chili-garlic paste

1½ cups thinly sliced scallions

To prepare noodles: Cook noodles in large pot of salted water until tender. Drain. Toss with 1 tablespoon sesame oil and peanuts. Set aside.

To stir-fry vegetables: Heat remaining oil in large, heavy skillet. Stir-fry ginger and garlic for 20 seconds. Add snow peas and red pepper. Stir-fry for 30 seconds. Combine sake, vinegar, soy sauce, lime juice and chili-garlic paste. Add to pan. Simmer for 30 seconds. Add scallions and noodles. Season with salt and pepper.




AROMATIC BLEND


Here's a blend of Chinese aromatics that's a great addition to almost any stir-fry.

1 teaspoon minced fresh ginger

1 clove garlic, minced

1 scallion, finely chopped

1 teaspoon dark sesame oil

Mix together ginger, garlic, scallion and sesame oil. Add to pan when you begin your stir-fry.