Desserts - *Cakes*

Cakes are made from various combinations of refined flour, some form of shortening, sweeteners, eggs, leavening agents, and flavoring.  There are literally thousands of cake recipes...many centuries old.  Cakes were considered a symbol of well being by early American cooks, with each region having their own favorites.

Here are some of mine...

*Mocha Angel food Cake*

INGREDIENTS

CAKE

1 cup cake flour

3/4 cup sugar

 cup brown sugar, packed

12 egg whites

(egg whites must be free of any yolk)

1 tsp cream of tartar

1/2 tsp Kosher salt

2 tbs instant coffee

1 tbs water

2 tsp vanilla extract

MOCHA GLAZE

2 oz white chocolate

6 tbs freshly brewed strong coffee(is there any other kind?)

2 tbs cocoa

1/4 cup confectioners' sugar

1. Preheat oven to 350 degrees

2. Sift flour & sugar together 3 times and set aside

3. Sift brown sugar into a separate bowl.

4. In a large bowl, beat egg whites, cream of tartar, and salt until soft peaks form.  Sprinkle brown sugar over and beat until stiff peaks form

5. In small bowl dissolve instant coffee in water & vanilla. Gently fold into egg whites then fold in flour mixture

6. Pour batter into ungreased 10-inch tube pan and bake 40-45 minutes.

7. Invert pan and cool cake for 2-hours.

To make glaze, combine chocolate and coffee in a saucepan and gently heat until chocolate melts.  Ladle into a bowl and combine with cocoa until a paste forms.  Beat in confectioners' sugar and drizzle over cake.

*7-Up Pound Cake*

                                             

*Applesauce Spice Cake*

(Chock full of goodies, this cake is moist & homey)

INGREDIENTS

2 1/4 cups cake flour

1 tsp salt

1 1/2 tsp baking soda

2 tsp baking powder

1 1/2 tsp ground cinnamon

1/2 tsp nutmeg

1/2 tsp ground cloves

1 1/2 cups rolled oats

1/3 cup vegetable oil

1 1/4 cup pure maple syrup

5 egg whites

1 1/2 cups unsweetened applesauce

1. Preheat oven to 350 degrees

2. in a mixing bowl, sift flour, salt, baking soda, baking powder, cinnamon, nutmeg, and cloves.  Stir in oats and set aside

2. In large mixing bowl, cream the oil and maple syrup for three minutes.  Add egg white and beat on high until light & fluffy

3. Mix in applesauce.  Gradually add flour mixture beating well after each addition

4. Lightly coat 10-inch bundt pan with cooking spray.  Pour batter into pan

5. Bake for 45 to 55 minutes until knife inserted into center comes out clean

6. immediately invert onto serving plate and remove from pan. If desired, lightly dust with confectioners' sugar.

*Red Velvet Bundt Cake*

*Chocolate Cocoa Cake*

(Use the glaze from the "Mocha Angel food" recipe Substitute Bittersweet Chocolate for White chocolate)

INGREDIENTS

1 oz unsweetened baking chocolate

1/4 cup canola oil

1 1/2 cups cake flour

1/4 cup cocoa powder

1/4 tsp kosher salt

1/4 tsp baking soda

1 cup brown sugar, packed

1 tsp baking powder

1 large egg

2 large egg whites

1 tsp vanilla extract

3/4 cup buttermilk

1. Preheat oven to 350 degrees

2. Prepare 10-inch bundt Pan with cooking spray and set aside

3. In a saucepan, melt the chocolate in the oil over medium-low heat, stirring until completely combined.  Transfer to mixing bowl and set aside

4. In separate bowl, sift flour, cocoa, salt, baking soda, and baking powder...set aside.  beat brown sugar into melted chocolate until well blended.  Add egg and egg whites beating well. 

5. Stir in vanilla.  Alternate adding 1/4 cup buttermilk and 1/3 cup flour mixture, beating well after each

6. Pour batter into prepared bundt pan and bake for 35 minutes.

7. Allow to cool in pan for 5-10 minutes, then invert in serving plate.

8. Glaze cake if desired

*Tres Leche Cake*

(Three Milk Cake)

*note : use your favorite white or yellow cake mix for this*

For Diabetics, like me, substitute *Splenda* for granulated sugar

*HAPPY BAKING*

 
                                                   

Slow Cooking - *Crock Pot Recipes*

Can you lead a busy life and still have friends and family over for dinner?  Can you have them over without spending hours in the kitchen?  How about some new and some classic crock pot recipes?

Use these recipes to share dinner with your friends...with your visiting family...or maybe for a family reunion!

Everyone loves Rotisserie Chicken but it can be time consuming...Try this crock pot version...

*Rotisserie Chicken*

*Barbecued Pork Chops*

*note* Save a little money and buy a boneless pork loin & cut your own chops!

Makes 6-8 servings

INGREDIENTS

6-8 boneless pork chops, lightly browned

1/2 cup ketchup

1 tsp Kosher salt

1 tsp celery seed

1/2 tsp ground nutmeg

1/3 cup cider vinegar

1/2 cup water

1 bay leaf

1. Place pork chops in slow cooker

2. Combine remaining ingredients and pour over chops\3. Cover.  Cook on low for 2-3 hours, or until chops are fork tender

4. Remove bay leaf before serving

If there are deer hunters in your family...there are a number of them in our family...or have a way to get some Venison here's a good slow cooker recipe...

*Venison Shank Roast*



Beans, beans are good for the heart the more you eat...well, you know the rest!  Bean soups are not only good for you, they are also satisfying and filling.  One of my favorite beans are Black Beans.  Here's a good soup recipe for your crock pot...
*Black Bean Soup*

*This one is great for a large gathering...make 5-6 quarts*

INGREDIENTS

4 cups dry black beans

5 qts water

Ham bone, ham pieces or ham hock

3 bunches scallions, thinly sliced

4 bay leaves

1 tbs Kosher salt

1/2 tsp fresh cracked pepper

3 garlic cloves, minced

4 celery ribs, chopped

3 onions, chopped

10.5 oz can beef stock

1/2 cup unsalted butter

2 1/2 tsp AP flour

1/2 cup fresh parsley, chopped

1 cup Madeira wine, optional

1.  Soak beans overnight in 5 qts water.  Rinse. Drain and put into 6-qt slow cooker

2. Add ham, scallions, bay leaves, salt, pepper, garlic, onions & celery.  Pour in beef stock.  Add enough water to cover vegetables & meat.

3.  Cover.  Cook on high 1 1/2 hours.  Reduce to low and cook for 6-8 hours

4.  Remove ham bones and bay leaves.  Take meat off bones and set aside

5.  Taste and adjust seasoning if needed.  Return ham to cooker

6.  In a saucepan melt butter.  Stir in flour and stir until smooth.  Stir into the soup

7.  Prior to serving stir in the wine.

If you love Bratwurst then this one is for you...

*Bratwurst Stuffed Onions*

I remember growing up there was a dish that always seemed to be served in school cafeterias and I hated it.  Now, however I have changed my opinion.  This recipe is not what we were served in school.
*Chili Mac*

Here's one more that will please the meat & potato lover in your family...
*Irish Stew*

Let your Crock Pot do the work for you while you visit with your family and friends...Remember cooking is not work, It's Fun!!

PASTA - Everyone's Favorite

Who invented pasta?  The Italians claim that pasta was invented in Italy.  The Chinese claim that they invented pasta and prove their case by pointing out that Marco Polo brought pasta or noodles from China back to Venice.  It appears that the argument as to who invented which is not an argument at all.  The Chinese and the people of Italy knew of pasta quite independently of one another, though the Chinese probably had it first.  It really doesn't matter who invented pasta...what matters is pasta tastes great and almost everyone loves it.  I am going to look at some of my favorite Pasta Dishes and hope you will try some of them.

*Chow Mein, Cantonese Style*

This is surely the most famous Chinese noodle dish in America.  This is my favorite version.  Your family will think you are the greatest for making this for them.

INGREDIENTS

1 lb Chinese dried egg noodles

1 cup pork, cut julienne

MARINADE

1 tbs rice wine or dry sherry

2 tbs light soy sauce

1/2 tsp fresh ginger, grated

6 tbs peanut oil for pan-frying

1 onion, sliced

2 celery ribs. thinly chopped

3 Chinese dried mushroom, soaked, drained & chopped

1 cup water chestnuts, sliced

3 ribs bok choy, sliced

SAUCE

1 tbs light soy sauce

1/2 tsp sugar

1/4 tsp kosher or sea salt

1 tbs sesame oil

1 cup chicken stock

1 tbs cornstarch

2 cups fresh bean sprouts

1. Bring an 8-quart pot of water to a boil and add the noodles. When they begin to float freely, drain & rinse in cold water.  Spread the noodles out on a large oiled cookie sheet and allow to dry for two hours. 

2.  Heat a large wok and add 3 tbs of peanut oil.  Place the noodles in the wok, all in one big nest.  Gently brown them on one side.  Then turn & brown the other side.  Remove and allow to cool.

Meat & Vegetables

1. Marinate the pork for 15 minutes. Drain and reserve marinade.  Heat the wok and add 1 tbs of oil.  Chow the meat for a few minutes until tender.  Remove to a serving plate.

2.  Heat wok again and add 2 tbs oil. Chow the onions, celery and mushrooms until onions are clear.Add water chestnuts and bok choy.  Remove to a serving plate. 

3.  Mix the sauce adding reserved marinade.  Place noodle in wok and add the sauce.  Toss to just cover the noodles and add the meat and vegetable mixture.  Gently toss and stir-fry until noodles are tender but still firm.  Add the bean sprouts, toss and serve.

*HINT:TO FREEZE CHOW MEIN NOODLES you need simply boil, dry, then pan-fry them.  Freeze in seal-tight freezer bags.  They defrost quickly and you simply refresh them with a little bit of oil in a hot wok.*

Another of my favorite pasta dishes is Mac 'n Cheese.  Not that crap from a box w/ the powdered cheese mix but a yummy, gooey baked Macaroni & Cheese...

*Mac 'n Cheese*

                                            

Pasta & Seafood is always a good combination.  I'll use shrimp, fresh crab or tuna.  But normally I use Imitation Crab because of it's longer shelf life and the fact I make rather large batches...

*Crab-Pasta Salad*

                                            

Pasta Carbonara is one of the great inventions of the culinary world.  It is an old dish and reminds us of times when people had to live on a few pieces of Italian bacon and an egg or two...but with pasta you could survive, and survive very well.

I had this dish one night at Vickie and my favorite Italian Restaurant in Atlanta...Proveno's.  That night I fell in love with this dish and this recipe is as close as I have come to recreating it.

*Pasta Carbonara*

INGREDIENTS

1 lb pancetta (you can use regular bacon..but it's not as good)

1 lb unsalted butter

1 cup heavy cream

2 tbs white wine vinegar

1 lb angel hair pasta

2 eggs, whipped

1/2 cup Parmesan or Romano, grated

salt & pepper, to taste

1. Cut the pancetta small pieces and saute in the butter until the bacon is clear.  Heat the cream in a saucepan and add the pancetta & butter.

2.  Add the vinegar, this will turn the cream into cheese.  Simmer for 15 minutes or until the sauce becomes smooth.

3.  Boil the pasta al dente.  Drain and return to the pan.  Throw in the eggs, bacon sauce and grated cheese.  add salt & pepper...toss..and serve.

 ** It's great served w/ some toasty garlic bread**

Finally one last pasta dish...a classic!
*Macaroni Salad*

Garde Manger - *Salads*

Salads have played a key role throughout culinary history.  Fresh concoctions of seasoned herbs and lettuces, known as herba salata, were enjoyed by the ancient Greeks and Romans.  According to legend, the Greek philosopher Aristoxenus was so obsessed with freshness that while lettuce was still growing he would sprinkle it with vinegar and honey the night before he planned to prepare a salad.  We owe a debt of gratitude to the Romans for our word salad, deriving it from their word for salt.

There are many classic salads from around the world and I am going to show you some of them.

Let's start with Fruit salads...Fruits have a variety of characteristics, making some fruit salads fairly sturdy, while others lose quality very rapidly.

*Waldorf Salad*

"This classic fruit salad is credited to Oscar Tschirky, maitre d' of the Waldorf Astoria Hotel in New York City.

*Fruit Salad*

*Ambrosia Salad*

In Greek mythology, ambrosia was the food of the gods and was thought to confer immortality.  Today, the word refers to this Southern specialty.

Note : Make this salad only when fruits are ripe and full flavored. This salad should be made just prior to serving and should not be held overnight.

INGREDIENTS

1 cup whipping cream

1/2 cup sugar

12 oranges, segmented

1 pineapple, cubed

2 lb bananas, sliced

1 lb grapes, halved

1/2 lb coconut flakes, toasted

1. Whip the cream to soft peaks and add sugar.

2. Fold the fruit into the whipped cream.

3. Let the salad rest for about 30 minutes before serving.

4. Garnish with toasted coconut.

Vegetable salads are prepared as required by the specific recipe. If the salad is to be served raw, the prepared vegetables are combined with a vinaigrette or other dressing and allowed to rest long enough for the flavors to "marry".

*Caesar Salad*
According to culinary lore, this salad was created by Caesar Cardini in 1924 at his restaurant in Tijuana, Mexico.  Today Caesar salads may be served as a salad buffet item, a plated first course or main course garnished with smoked seafood, sliced grilled chicken, or duck breast.

*Coleslaw*
A mixture of cabbages,pepper, carrots, and onions makes a colorful variation on this classic dish.

*Asian Vegetable Slaw*

INGREDIENTS
20 oz savoy cabbage, cut into fine chiffonade
10z carrots, cut into julienne
1 cup fresh cilantro, rough chop
1 scallions, sliced thin on bias
DRESSING
1 cup vegetable oil
1/4 cup olive oil
1/4 cup peanut oil
1 tsp sesame oil
1/2 cup rice wine vinegar
1 tbs soy sauce
1 tbs fish sauce
1/4 tsp ground white pepper
pinch cayenne pepper
1/2 cup toasted peanuts, chopped
2 tbs toasted sesame seeds
1. Toss together cabbage, carrots, cilantro, and scallions.
2. Blend dressing ingredients and pour over cabbage mixture.  Adjust seasonings with white pepper and cayenne.  Garnish with peanuts and sesame seeds.

*Cobb Salad*
Cobb salad was created at the Brown Derby Restaurant in Hollywood, California.  Various interpretations may call for either chicken, turkey, beef or a combination of these.

Garde Manger - *Sandwiches*

*The History of Sandwiches*

"Chef Larry's" *CULINARY HISTORY CHANNEL*

NOT ASSOCIATED WITH ANY REAL CHANNEL

Sandwiches have been part of virtually all cuisines since well before any written records were kept, though they weren't always called sandwiches.  The honor of naming this favorite item goes to gambler John Montague, the 4th Earl of Sandwich. (I'm not making this up)  According to legend, Montague refused to leave the gaming tables because he didn't want to break his winning streak.  He asked that some bread filled with meat be brought to him, and the rage for sandwiches was on.

What unifies the concept of the sandwich in all instances is a tasty filling served on or in bread or a similar wrapper.

*Traditional Reuben Sandwich*

Yield : 10 Sandwiches

INGREDIENTS

6 oz butter, soft

20 slices rye bread

15 oz Swiss cheese

3 1/2 lb corned beef brisket, sliced thin

1 1/2 lb sauerkraut

5 oz Russian dressing  *take 1000 Island Dressing & add some prepared horseradish*

1. Butter each slice of bread.  Lay slices butter-side down on a sheet pan and top with a slice of Swiss cheese.

2.  Place 2oz of beef on each bread slice.  Top 10 sandwich halves with 2 oz of sauerkraut, then adding a tables spoon of dressing.

3.  Preheat saute pan to medium heat.

4.  Brown sandwiches on both sides until golden and cheese melts.

*Cole Slaw Reuben*

*Spicy Catfish Sandwich*

Yield : 10 Sandwiches

INGREDIENTS

2 1/2lb catfish fillets

oil for deep frying

1 tbs Cajun Spice Blend

1 cup AP flour, for breading

6 oz egg wash (2 eggs & tbs water)

1 cup cornmeal, for breading

10 oz tartar sauce

10 soft sandwich rolls

4 tomatoes, sliced into 20 thin slices

2 red onions, thinly sliced

10 leaves Romaine lettuce

1.  Preheat fryer to 350 degrees.
2.  Season fillets with Cajun Spice.  Dip fillets into flour, then egg wash, then cornmeal.
3.  Deep-fry catfish until golden brown.  Drain on paper towels.
4.  Sandwich Assembly: For each sandwich, spread tartar sauce on rolls.  Layer with tomato, onion, lettuce and catfish fillets.  Serve immediately.

*Shrimp Po-Boy*

Garde Manger - *The Art and Craft of the Cold Kitchen Vol.II

The French are famous for their contributions to the world of terrines, pates, and other forcemeat specialties.  From the rustic appeal of a peasant-style pate' grand-mere to a luxurious foie gras and truffle pate', these dishes are part of the worldwide tradition of classic cold dishes.

Galantines and Roulades

Galantines have been popular since the time of the French Revolution.  The origins of the dish appear to be straightforward.  The origins of the term galantine are less obvious.  According to "Larousse Gastronomique" , galantine derives primarily from an old French word for chicken...geline or galine.

*Galantine*

Roulades differ from galantines in that they are not rolled in the natural skin casing featured in galantines.  Another difference is that, while galantines are firmly associated with poultry, roulades are not.  Roulades can be made from things like foie gras, beef, pork or poultry.

*Chicken Roulade*



Pate' en Croute is much like a terrine except the filling is encased in dough.  Pate' en Croute is often made in rectangular molds.  This encourages even baking and helps reduce the chances of overcooking the dough.  Another reason to choose a rectangular mold is the ability to make uniform slices.

In my next entry in the *Art & Craft of the Cold Kitchen* I am going to get into the art of Cheese Making!  Until then be good and keep cooking!

Garde Manger - *The Art and Craft of the Cold Kitchen Vol.I

The techniques required to prepare pates, terrines, sausages, fresh cheeses, Hors d' oeuvres, breads, and cold soups are the particular domain of the garde manger.  Becoming skilled at garde manger means learning a broad base of culinary skills.  Garde manger skills are an enormous help when hosting parties or catering a special event.

Garde Manger was one of my favorite courses in Culinary School.  It has been a huge help when I have done any catering.  It is in this specialty that artistic sensibilities can find their outlet.  The quality of the food is the most important key to success.  The visual appeal is a close second.

I hope some of these recipes and videos will be a help to you if you are planning a party, wedding reception or maybe just pleasing your family and friends.  Let's start with cold soups...

*Gazpacho*

*Chilled Cucumber with Dill, Leeks, and Shrimp*



INGREDIENTS

1 1/4 lb shrimp (26/30 count)

1/2 gal vegetable stock

SOUP BASE

1 lb onion, diced

1 lb celery, diced

2 oz butter

6 lb cucumber, peeled, seeded & diced

1 oz arrowroot

3 cups sour cream

8 oz heavy cream

1 bunch dill, chopped

1 1/2 tsp kosher salt

1 tsp ground white pepper

3 lemons, juiced

Tabasco to taste

GARNISH

2 cucumbers, peeled, seeded, & finely diced

shrimp

1/4 bunch dill sprigs

1.  Poach shrimp in stock, cut in half  and reserve for garnish.  Reserve the stock.

2. Saute onions and celery in butter until translucent.

3.  Add cucumbers and reserved stock...simmer 30 minutes.

4.  Puree in blender and strain.  Thicken with arrowroot/  Bring back to boil.  Remove and cool.

5.  To finish soup, blend 2 cups of soup base with sour cream, heavy cream, and dill.

6.  Add this to remaining soup base.  Adjust seasoning with salt, pepper, Tabasco and lemon juice.

7.  Garnish individual portions of soup with fine diced cucumber, shrimp and a sprig of dill.



*Vichyssoise*

(Chilled Leek & Potato Soup)

*APPETIZERS*

Appetizers can be the show-stopper for a party or reception.  Normally a small one or two bite item, they can make or break your function.

One of my favorites is Sushi!

Many people have a misconception about sushi.  I hear people say they won't eat raw fish.  Sushi means with Flavored Rice.  It can include raw fish but often the sushi items used are cooked or smoked.

*Sushi Rice*

*Salmon for Sushi*

Here's a few other appetizers that are easy to make, tasty and are crowd pleasers...great for any party!

*Shrimp & Avocado Quesadillas*

INGREDIENTS

2 lb smoked shrimp

1/2 lb tomatillos, chopped fine

2 avocados, pitted, peeled & diced

1 onion, diced & sauteed until golden

1/4 bunch cilantro, chopped

1 tsp cumin seed, toasted

salt & pepper, to taste

20 flour tortillas (4-inch diameter)

1/2 lb Monterrey Jack cheese, shredded

2 tbs olive oil

1. Peel and devein shrimp, reserve

2. Combine tomatillos, avocado and onion and work with a fork to form a coarse paste.  Stir in cilantro and cumin and season with salt & pepper.  Spread this mixture on a tortilla, top with shrimp and cheese and close with a second tortilla.  Continue until 10 quesadillas are filled.

3. When ready to serve, lightly oil both sides of quesadillas and cook over low heat in non-stick saute pan until golden brown on both sides.

*Clams Casino*

*Chicken Liver Pate*