I have been so busy, I’ve barely been in my kitchen to eat, much less cook, and I’m holding onto several items to post, which hopefully I’ll get to eventually. But until then, once again Joshua D comes to the rescue with another recipe. Thanks Joshua!!!
This is an oldddd dust-off recipe from the long-forgotten files! It’s inspired by a restaurant in Spokane, Washington called Niko’s that serves great Greek food. If you’re one of those unfortunates for whom cilantro tastes like soap, just use Italian parsley. The effect won’t be the same, but I understand the why. This can also be spiced up with a chile if desired.
- 1 can garbanzo beans, drained
- Juice of 2 limes
- 1 tbsp sesame seeds
- 2 cloves garlic
- 1/2 bunch cilantro
- 1/2 cup olive oil
Break up beans in the food processor. Add in lime juice, sesame seeds, garlic, and cilantro. Blend until well-ground. Pour in olive oil slowly through the feeding tube until it’s the consistency you want. A wonderfully different take on a Mediterranean classic!
Joshua De Mers
Saturday Night In New Orleans (October 2010)
I’m back from my most excellent week in Los Angeles and Ventura County. I have some great photos and fun food stories to share, but work has been non-stop since I returned, so I haven’t even unpacked my camera from its bag to download the photos. I will do that this weekend.
I was mulling over what to post tonight and realized Mardi Gras is coming up soon and I have a stash of recipes that would fit that theme.
My fall back recipe when I want a touch of creole is Washday Beans and Rice (recipe here)
A trip to New Orleans a few years ago gave me my first taste of authentic Beignets at Cafe Du Monde and Po’boys at Johnny’s, I liked the sandwiches so much, I hunted down some recipes, (click here).
Dinner was fancier, Trout Amandine with Creole Meuniere Sauce (recipe here).
I flew home in time to miss the rain, but managed to drive home in white out conditions. I am so over winter, how about you? What’s on the menu for the weekend? Any favorite Fat Tuesday recipes? Hit the comments.
The featured recipe (pictured above) is from JeffrewW tonight:
Shrimp and Andouille in a Creole Mustard Sauce
- 1 pound uncooked peeled deveined large shrimp
- 1 tablespoon Creole or Cajun seasoning (recipe below)
- 2 tablespoons vegetable oil, divided
- 1 pound andouille sausage, cut crosswise on diagonal into 3/4-inch-thick pieces
- 1 large onion, halved, thinly sliced
- 1 large red bell pepper, cut into 1/3-inch-wide strips
- 1 tablespoon chopped fresh thyme
- 1 cup low-salt chicken broth
- 5 tablespoons Creole mustard
- 2 teaspoons red wine vinegar
- Salt and pepper to taste
Toss shrimp with Creole seasoning in medium bowl to coat. Heat 1 tablespoon oil in heavy large skillet over high heat. Add sausage pieces, cut side down. Cook until browned on both sides, about 5 minutes. Transfer sausage to bowl. Add shrimp to skillet; cook until browned and just opaque in center, about 3 minutes. Transfer to bowl with sausage. Add remaining 1 tablespoon oil, onion, bell pepper, and thyme to skillet. Sauté until vegetables are beginning to soften, about 5 minutes. Add broth, mustard, and vinegar. Stir until sauce thickens, about 2 minutes. Return sausage and shrimp to skillet. Simmer until heated through, stirring occasionally, about 1 minute. Season with salt and pepper.
- 1/3 Cup Paprika
- 1/4 Cup Granulated Garlic
- 4 Tbsp Onion Powder
- 1/3 Cup Freshly Ground Black Pepper
- 3 Tbsp White Pepper
- 2 Tbsp Cayenne Pepper
- 2 Tbsp Dried Thyme
- 2 Tbsp Dried Basil
- 1 Tbsp Dried Oregano
Combine all ingredients and place in an airtight container.
Makes about 10 oz.
That’s it for this week. Until next week…. – TaMara
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
JeffreyW does beef stew but let’s pretend it’s venison.
I’m travelling this week, so this is going to be a quick post. But I had this inspiration when John Cole was looking for Hot Chocolate recipes and all I could think of was the movie, Chocolat. I love food in movies and books. Especially when it is just casually mentioned, to set a mood or give a little description of a character or place.
A while ago I did a series of recipes called, yes, you guessed it, Food in Fiction (you can see all those recipes here). And I wanted to highlight it tonight because I really wanted to hear if you have any favorite foods from movies or books. Have you ever explored recipes for those favorites? Would you like me to rustle up a recipe if you haven’t?
Here are three of the books/recipes I had to search out and try. At each link is the recipe and an excerpt from the book, describing the food.
From my childhood fav, Trixie Belden, Venison Stew (click here).
My all time favorite book, ever, To Kill a Mockingbird, has many, many fun ideas for recipes that I tackled (crackling bread, anyone?), here is the most challenging, the Lane Cake (recipe here, narrative here).
A little darker book, in a series I discovered a few years ago, Lomax and Biggs, Blood Thirsty, the lead character was having dinner with his girlfriend and they had something I’d never tried before, broccoli rabe, so I had to check it out. I came up with several recipes, including Broccoli Rabe and Hot Italian Sausage Pasta (recipe here).
That’s just a few of the ones I played with, it was a fun idea I probably should explore more when I have the time.
Tonight’s featured recipe comes from Agnes and the Hitman, in which the heroine is a food columnist and chef. It was a wealth of ideas and I put together several recipes based on the story. But this was by far my favorite and I made them for Valentine’s day one year.
A little background, these cupcakes open the book and in the midst of making them, our heroine is attacked by a young man with a gun who wants to kidnap her dog and she defends herself with hot raspberry sauce and a skillet with deadly consequences. For the full narrative, click here.
Pre-heat oven to 350 degrees.
- 1/2 cup oil
- 1/2 cup butter, softened
- 1 3/4 cup sugar
- 1 teaspoon vanilla
- 3 eggs, separated
- 1 cup cold water
- 1/2 cup chopped raspberries
- 2 1/2 cups flour
- 1/2 cup dry cocoa
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
Grease and flour muffin tins. Cream together oil, butter and sugar. Mix in remaining moist ingredients, one at a time, until well mixed. Sift together dry ingredients. Mix dry mixture into creamy mixture and beat for 2 minutes at high-speed. Fill muffin tins 3/4 full and bake for 20-25 minutes, until they bounce back when pressed lightly.
- 6 oz dark chocolate
- 6 oz heavy cream
Double boiler (I use a metal bowl over a saucepan with about an 1 inch of water)
Place chocolate and cream in top of boiler, bring water in bottom half to a boil, reduce heat to med-high and let chocolate melt, stirring occasionally. When completely melted, remove from heat and stir until cream and chocolate are completely mixed. Let cool and dollop over cooled cupcakes
- 2 cups raspberries
- 1/4 to 1/2 cup sugar
- 1 tbsp lemon juice
Puree raspberries until smooth, add raspberries and sugar to saucepan and heat to a low boil, stirring constantly. Let bubble for 1 minute, reduce heat to medium low and stir constantly until thickened, remove from heat and add lemon juice. Let cool and spoon over frosted cupcakes.
Note: While making the raspberry sauce I was never accosted by any strange men breaking into my house, forcing me to use the sauce as napalm. Mores the pity.
That’s it for this week. If you missed it. the Dinner Menu and Shopping list for this week was Baked Ricotta Gnocchi in Fire Roasted Tomato and Basil Sauce and Grilled Asparagus. - TaMara