We watched an episode on The Food Network where a New Orleans joint offers a dish called Shrimp Magazine – named for the street where the restaurant is sited. I watched the chef prepare the dish on the video a few times and figured I had it down. A few days pass and I am less sure but I forge ahead. The only recipe a search turned up looked close but seemed a little off from my memory. The chef dredged the shrimp in seasoned flour and sauteed them in butter, turning once to brown both sides and then started adding all the rest of the ingredients: Artichoke hearts, diced ham, tons of garlic, lemon zest and juice, grated Parmesan, green onions, chopped basil, white wine, and salt and pepper – serving it all over angel hair pasta. I went with kale instead of artichoke hearts and didn’t add the basil.
I knew the shrimp wouldn’t like being with the kale as it cooked down so I removed it to a dish as soon as it was done and only added it back to the pan with the cooked pasta to toss prior to plating. I used white wine to help break down the kale and added lemon juice and zest along with salt and pepper. I minced at least six cloves of garlic, using some with the shrimp as it cooked, the rest after the shrimp were removed, along with a bit of olive oil.
Everything worked pretty well although I wish the ham had a better dice, I chopped some thin sliced ham that helped the flavor but did nothing for texture. I think next time I may use crispy bacon lardons. Mmm… bacon!
Oh, and I need a better name for it.
Wandering around the web today, someone posted a recipe for Bourbon Baked Apples. Hmmm, I have bourbon. I have apples. Guess I need to bake some Bourbon Apples, stuffed with oatmeal crumble.
Bourbon Baked Apple Crisp
- 4 large favorite apple
- 1/2 cup oats
- 1/2 cup packed brown sugar
- 1/4 cup flour
- 1/2 teaspoon cinnamon
- dash of salt
- 1/4 cup softened butter
- 1/2 tsp vanilla extract
- 1 cup apple cider
- 1/4 to 1/2 cup bourbon (depending on taste – you can substitute more cider if you prefer)
- vanilla ice cream
In a bowl, combine oats, brown sugar, flour, salt and cinnamon. Add softened butter and vanilla, and mix thoroughly. You want it to be crumbly.
Cut the top off the apple, enough to use as a lid. Scoop out core and seeds, being careful not to pierce the bottom of the apple. Sprinkle with additional cinnamon if desired and then stuff with the oats mixture, packing it in and covering out to the edges of the apple. Place the top of the apple back on and press down.
Place apples in a large baking dish. Pour apple cider and bourbon in the bottom of the pan. Place in a 400 degree oven and bake for 30 to 45 minutes, until skin is soft and wrinkled and flesh is soft. During the baking period, baste every 10 minutes with the cider/bourbon mix.
Serve immediately with ice cream.
Something about frigid temps makes me crave sweets. So when I was thinking about tonight’s recipes, that is what I was drawn to and lemon themed recipes rose to the top. I suppose because it brings with it a reminder of warmer climates. Which is where I am headed later in the month. Beach weather. I’ll be the pale, wind swept one by the eucalyptus tree.
One of my favorite tangy, sweet desserts is Sour Cream Lemon Poppyseeed Cake, yum, recipe here.
Since next week bring with it the ultimate date night, I thought it would be a good idea to include some special sweets: Valentine’s Day Peanut Butter Kiss Cookies, recipe here and Valentine’s Chocolates, recipes here.
Which is a good time to let you know there will be no recipe exchange next Friday. Do you have Valentine’s plans? Do you go out or stay home and cook? Or do you ignore it all together? (You should probably make sure your romantic partner is on board with that, if that’s your plan. Right?) And during these cold, cold days, what do you like to cook?
And finally, tonight’s featured recipe (pictured at top):
Lemon Coconut Layer Cake
I have a friend who loves coconut cream pie. I’m not a big fan, so I’ve never made one. But when I saw a photo of a coconut-lemon cake, I thought she might like it, so I gave it a whirl. The original cake was 6-layers, I just couldn’t fathom that, so I reduced it to a 4-layer cake. Layering is easier to do if you use pie pans instead of cake pans. This eliminates the need to cut each cake in half to achieve thin, even layers. This cake works best if made the night before. Refrigerate so the lemon filling stays firm. And shredded coconut covers any number of baking sins.
- 1/4 cup vegetable oil
- ½ cup butter
- 1 ½ cup sugar
- 1 tsp vanilla
- 2 1/2 cups sifted flour
- 3 tsp baking powder
- 1 tsp salt
- 13 oz coconut milk
- 3 eggs, separated
Heat the oven to 350 degrees. Grease and flour 9-inch pie pans
Cream the butter in a mixer until light and fluffy. Gradually add the sugar and beat until very light, 2 to 3 minutes. Beat in the egg yolks, blending well.
Sift together the flour, baking powder and salt and add to the creamed mixture in 3 parts, alternating with the coconut milk, and beginning and ending with the flour mixture. Add the vanilla and beat to thoroughly combine.
In a clean bowl, beat the egg whites until stiff, and then gently fold into the cake batter. Divide evenly and pour into the pans, spreading to the edges. Bake until a toothpick inserted into one of the cakes comes out clean, about 25 minutes. Cool 15 minutes. Loosen and invert onto racks to cool completely.
Lemon cream filling:
- 2 egg yolks, beaten
- 1 cup sugar
- 1/4 cup cornstarch
- 1 cup water
- 1/2 cup lemon juice
- 2 teaspoons grated lemon zest
- 1 tablespoon butter
Combine the egg yolks, sugar, cornstarch, water, lemon juice, lemon zest and butter in the top of a double boiler set over, but not touching, boiling water. Cook, stirring, until thick and creamy, about 5 or 6 minutes. Cool thoroughly before spreading on the cake layers.
Okay, so all the recipes for lemon filling wanted a double-boiler. I started with one, but after 5 minutes of stirring and not thickening, I changed over to a saucepan and whisked it for 5 minutes while it boiled and thickened and had no issues with it burning or sticking. High altitude may have been the reason for my original troubles. Water boils at a lower temperature here, so the double boiler may not have offered enough heat to thicken the sauce.
Butter Cream Frosting:
- 3 cups confectioners’ sugar
- 6 tbsp butter
- 1 teaspoon vanilla extract
- ¼ cup coconut milk
- 2 cups shredded coconut
With a mixer, mix together sugar and butter. Mix on low speed until well blended and then increase speed to medium and beat for another 3 minutes.
Add vanilla and milk and continue to beat on medium speed for 1 minute more, adding more cream if needed for spreading consistency.
To assemble: Place first layer on cake plate, bottom side up, spread with a third of the lemon filling, sprinkle with coconut, place next layer, bottom side up, repeat and again with the third layer. Place fourth layer, top side up. Frost and garnish with more shredded coconut.
That’s it for this week. On Monday the full dinner menu and shopping list will post and it will be a Valentine’s dinner if you need ideas. Happy Valentine’s Day! – TaMara
I’ve had this for a little while now and have made three or four batches with it. It’s a well regarded Presto Belgian waffle maker. I don’t have them perfected yet but I have been turning out some very tasty waffles nonetheless.
You heat it up, the light goes out when it’s ready, and pour in the batter. Close the lid and rotate the thing to its other side to help settle the batter. There is a timer, three minutes has been just about right but it doesn’t hurt to open it to check. We had some older batter mix we used at first but found the stuff we ordered with the machine to be much better.The hardest part is getting the mix just right, not too thick or too thin. That’s the part I’m still working on. If you over fill the platter it will run out the side, underfills mean that the waffle will not be perfectly formed. It’ll still be mighty tasty.I made these today with batter a tad thick, they are not quite filled to the edge.These were an earlier batch. The one on top was from the bowl scrapings and is way short of being filled out.