Fall 2014, Cajun/Creole Dinner - Hosted by F & L

It will be great to see everyone after our long break!  Let me know if you have a question about your recipe!

First Course:
 Z&K - Confetti Corn Bread - Crusted Shrimp in Creole Filling

Main Course:
F&L - Catfish and Okra with Pecan Butter
J & K - Remoulade with Fresh Vegetables
T & J - Dirty Rice

Dessert:
C & C - Lemon Ice Box Pie

Dirty Rice

Source: Paula Deen via the Food Network

Serves 12

1 pound bulk pork sausage
1 pound chicken livers, finely chopped
1 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped green bell pepper
4 cups hot cooked rice
1/4 cup chopped fresh parsley leaves
Salt and freshly ground black pepper

Method:

Cook the sausage and chicken livers in a large skillet until browned. Add the vegetables and saute until soft. Gently fold in the rice and parsley. Season, to taste, with salt and pepper.

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Lemon Icebox Pie

Lemon Icebox Pie
Source

For the crust:

• 14 whole graham crackers
• 1/4 cup sugar
• 1/4 teaspoon salt
• 6 tablespoons unsalted butter, melted and still warm

For the filling:

• 2 (14-ounce) cans condensed milk
• 1 1/4 cups strained lemon juice (from the 2 zested lemons below plus an additional 4–6)
• Zest of 2 lemons
• 8 large egg yolks

For the chantilly cream:

• 2 cups heavy cream
• 1/2 teaspoon vanilla extract
• 1/4 cup confectioners' sugar

Preparation

To make the crust:
Heat the oven to 325°F. Break the graham crackers into small pieces and place in the bowl of a food processor along with the sugar and salt. Pulse 8 times, until the cracker crumbs are semi-fine (they shouldn't be powdery but not in large shards either) and the crackers and sugar are combined. Pour in the butter and pulse until the butter is blended in and the mixture isn't crumbly and holds its shape when you squeeze it, about twelve 1-second pulses.

Alternately, crush the graham crackers in a plastic bag with a rolling pin until they are semi-fine crumbs.  Transfer to a bowl and combine crackers with the sugar.  Pour in the butter and mix until blended. 

Transfer the crust to a 9-inch springform pan and push and press the crumb mixture into the bottom and two-thirds of the way up the sides of the pan. Use the bottom of a measuring cup to press the crust into place. Set aside.

To make the filling:
Whisk the condensed milk with the lemon juice and set aside. Whisk the zest with the egg yolks in a medium bowl until pale, 30 to 60 seconds, and then whisk in the lemon juice-condensed milk mixture.

Place the springform pan on a rimmed baking sheet, pour the mixture into the crust, and carefully transfer the baking sheet to the oven. Bake until the center jiggles slightly, like a soft-setting custard, about 25 minutes. Remove from the oven and cool for 1 hour on a cooling rack. Loosely cover the pan with plastic wrap (be careful not to let the plastic wrap touch the top of the pie) and freeze for at least 6 hours or overnight.

To make the chantilly cream:
Pour the heavy cream into the bowl of a stand mixer (or in a large bowl if using a hand mixer). Add the vanilla and sift in the confectioners' sugar. Whip on low speed to combine and then increase the speed to medium-high and whip until medium-stiff peaks form, about 1 1/2 minutes.
Before serving, wrap a wet, warm kitchen towel around the edges of the springform pan to release the pie from the pan's sides. Unclasp the pan and remove the pie.

Top with a dollop of chantilly cream and serve immediately, or keep in the freezer for up to 1 week.

Remoulade Sauce and Crudites

Remoulade is a traditional creole sauce which can be used for dipping vegetables and/or served with seafood.   We will have the Remoulade with a veggie platter as an appetizer.  We can bring it to the table and have it along with our main course as well!

Remoulade Sauce 

Yields: 3/4 Cup
Source: Emeril Lagasse

• 3/4 cup mayonnaise
• 4 tsp. mustard – (a combination of Dijon-style and whole grain mustard works well here)
• 1 tsp. fresh lemon juice
• 1/4 tsp. cayenne
• 1/2 tsp. freshly ground black pepper
• 1 tsp. freshly grated or jarred horseradish
• 1 tsp. Tabasco sauce or other hot sauce
• 2 tsp. capers, minced (optional)
• 2 green onions/scallions, minced
• 2 Tbsp. minced flat-leaf parsley
• Salt to taste

Preparation

Combine mayonnaise and mustard in a medium bowl. Stir in lemon juice, cayenne, black pepper, horseradish, and Tabasco to combine thoroughly. Add capers and green onions and stir to combine. Stir in parsley. Add salt to taste.

Rémoulade is delicious right away, but tastes even better if you cover and chill it for at least an hour to let the flavors blend a bit.

Catfish and Okra with Pecan Butter

Catfish and Okra with Pecan Butter 

From Gourmet via Epicurious 

Serves 4 (1 fillet per person)

 Ingredients

• 1 (10-oz) package frozen whole baby okra, thawed and rinsed
• 12 oz grape tomatoes (2 cups)
• 2 tablespoons vegetable oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 4 (1/2-lb) catfish fillets
• 2 teaspoons Old Bay seasoning
• 1 (10-oz) package frozen corn, thawed
• 3/4 stick (6 tablespoons) unsalted butter
• 1/2 cup pecans (2 oz), coarsely chopped
• 1 teaspoon fresh lemon juice

• Garnish: lemon wedges

Preparation

Put oven racks in upper and lower thirds of oven and preheat oven to 500°F.
Toss okra and tomatoes with oil, salt, and pepper in a bowl. Spread in a large shallow baking pan and roast in lower third of oven until tomato skins begin to burst, about 10 minutes.
Meanwhile, pat fillets dry and arrange in another large shallow baking pan. Sprinkle both sides with 1 1/2 teaspoons (total) Old Bay seasoning.
When tomato skins begin to burst, add corn to vegetables in lower third of oven and put fish in upper third of oven. Roast fish and vegetables until fish is just cooked through, about 10 minutes.
While fish roasts, melt butter in a 10-inch heavy skillet over moderate heat, then add pecans and remaining 1/2 teaspoon Old Bay seasoning. Cook, stirring occasionally, until nuts are golden and butter is deep golden, about 3 minutes. Remove from heat and stir in lemon juice. Serve fish over vegetables and top with sauce.

Confetti Corn Bread - Crusted Shrimp in Creole Filling

Confetti Corn Bread - Crusted Shrimp in Creole Filling

Source: Epicurious 

Creole Shrimp Filling

• 4 tablespoons unsalted butter
• 1 medium onion, chopped
• 2 stalks celery, thinly sliced
• 1/2 green bell pepper, chopped
• 2 cloves garlic, minced
• 1 tablespoon Creole seasoning
• 2 tablespoons flour
• One 14-ounce can diced tomatoes
• 1/2 cup tomato sauce
• 1 cup chicken broth
• 1 bay leaf
• 8 ounces bay shrimp

Topping

• 1/2 cup (1 stick) unsalted butter at room temperature
• 2 teaspoons granulated sugar
• 2 eggs at room temperature
• 1/4 cup peeled and diced mild green chiles, fresh or canned (drained)
• 1/2 cup corn kernels
• 1/2 cup canned cream-style corn
• 2 tablespoons finely chopped red bell pepper
• 2 tablespoons finely chopped green bell pepper
• 1/2 cup all-purpose flour
• 1/2 cup yellow cornmeal
• 1 tablespoon baking powder
• 1/2 teaspoon salt

Method

To prepare the filling, melt the butter in a large sauté pan or skillet over high heat. Add the onion, celery, and green bell peppers. Cook until the vegetables are tender, about 3 minutes. Stir in the garlic and Creole seasoning, and cook until the garlic is fragrant, about 1 minute. Sprinkle the flour over the vegetables and stir constantly, about 2 minutes, until slightly thickened. Add the diced tomatoes, tomato sauce, chicken broth, and bay leaf. Stir and bring to a simmer. Reduce the heat to medium, cover the pan with a lid, and cook for 5 minutes. Add the shrimp and heat through, about 2 minutes. Remove the bay leaf and pour the filling into an 8-by-8-inch square or round baking dish. Set aside in a warm area, while preparing the topping.

To prepare the topping, preheat the oven to 375°F. Put the butter and sugar in the bowl of a stand mixer fitted with a paddle attachment. Whip on medium speed until light and fluffy, about 2 minutes. Incorporate the eggs one at a time and mix until smooth. Add the green chiles, creamed corn, red and green bell peppers, the flour, cornmeal, baking powder, and salt. Mix on low speed until the mixture forms a soft batter.

Carefully dollop the corn bread batter over the filling. Using an offset metal spatula, spread the batter smoothly across the top of the casserole, forming a thin layer. Place the baking dish on a baking sheet in the center of the oven. Bake until the topping is golden brown and the filling is bubbling around the edges, about 40 minutes. Remove from the oven to a cooling rack. Cut through the corn bread with a small knife. Scoop 6 to 8 generous portions of the filling and the corn bread into large soup bowls or onto plates.

Winter 2014 - Russian(ish) Menu

Hopefully this menu will warm us all up!  After all, if anyone knows what to eat while enduring a cold snowy winter it should be the Russians.

We're looking forward to seeing everyone at 6:30 at Z & K's.

Appetizer

Liptauer Cheese (J & K))

First Course

Roasted Beet Salad (T & J)

Main Course

Russian Black Bread (F & L)
Paprika Veal Shanks (Z & K) with Caraway Noodles

 

 Dessert

Apple Sharlotka Or Cheese Blintz (C & C)

Liptauer

According to Wikipedia, Liptauer is popular all over Eastern Europe.  Don't worry about bringing any bread - we can serve this spread with the black bread on the menu.  I do think bringing some veggies along with the spread would be nice.

Liptauer
Source: Epicurious


Ingredients:
18 ounces cream cheese
2 1/4 cups cottage cheese
4 to 5 tablespoons capers
8 cornichons, chopped
3 teaspoons paprika
Pinch of salt
Good grating of black pepper
2 teaspoons caraway seeds
2 teaspoons French mustard
1 to 2 tablespoons flavorless vegetable oil
Fat pinch of paprika

Method: 
1. Beat the cream cheese and cottage cheese together until they are very smooth. Add the capers, cornichons, paprika, salt, pepper, caraway seeds, and mustard. Pack into bowl or crock and chill it for up to two days. 

2. Mix oil with paprika.  Drizzle over cheese.

3.Serve this with bread, gherkins, and, if you like, some chopped red onions.

Roasted Balsamic Beet Salad

Roasted Balsamic Beet Salad 
From the "Curvy Carrot"
Servings: 4

Ingredients

For the beets:
About 3-4 pounds beets (i.e. two bunches-the beet sizes varied; a mixture of red and golden beets if possible).
2 teaspoons salt
2 tablespoons extra-virgin olive oil
1/3 cup balsamic vinegar
1 tablespoon maple syrup

For the salad:
5-6 cups mixed greens (use whatever you like here)
1/2 cup chopped Marcona almonds
1/2 cup crumbled goat cheese
Flaky sea salt, to taste

Additional balsamic vinegar for drizzling over the salad, if desired

Method 
1. For the beets: Preheat the oven to 400 degrees and line a rimmed baking sheet with aluminum foil; set aside.
2. Peel the beets and chop them into 1-inch cubes.
 3. In a medium bowl, toss the beets with the olive oil and salt.
4. Evenly spread the beets on the rimmed baking sheet and bake until the beets are softened and cooked through, about 30 minutes, flipping them over halfway through the baking time. Let cool slightly before handling.
5. Meanwhile, in a small saucepan over medium-low heat, combine the balsamic vinegar and the maple syrup. Cook the mixture over medium-low heat until it has thickened and has reduced to about half. (aprox 5-6 minutes). Remove the mixture from the heat and set aside.
6. Once the beets have cooled enough for you to touch them, transfer them to a bowl and lightly toss them with the balsamic vinegar/maple syrup mixture, until the beets are coated thoroughly.
 7. For the salads: Divide the salad greens evenly between your salad bowls. Top each salad with a generous portion of the beets, sprinkling each salad with the almonds and goat cheese. Season with sea salt and drizzle with a little more balsamic vinegar, if desired.

Russian Black Bread

This bread has a lot of ingredients - but don't be scared!  It's not hard and is really tasty.

Like many other recipes we've prepared - this one is from Smitten Kitchen.  Go here for the original recipe with pictures and comments.

Russian Black Bread
Makes 2 loaves

2 packages (1 1/2 tablespoons) active dry yeast
Pinch of sugar
1/2 cup warm water (105 to 115 degrees)
2 cups water
1/4 cup molasses
1/4 cup apple cider vinegar
4 tablespoons unsalted butter
1 ounce unsweetened chocolate
1/2 cup whole-wheat flour
3 cups medium rye flour
3 cups unbleached, all-purpose or bread flour
1 cup bran
2 tablespoons caraway seeds
1/2 teaspoon fennel seeds
1 tablespoon salt
1 tablespoon instant espresso powder
1 tablespoon minced shallots
1/4 cup cornmeal (optional)
1 tablespoon unbleached all-purpose flour (optional)
1 teaspoon caraway seeds (optional)

Special equipment: Spice grinder (optional), instant-read thermometer

Method:
1. In a small bowl, combine yeast and sugar with warm water. Stir to dissolve and let stand until foamy, about 10 minutes.
2. Heat two cups water, molasses, vinegar, butter and chocolate until the butter and chocolate are melted. Set aside.
3. Combine whole-wheat, rye and white flours in a large bowl. Set aside.
4. In bowl of a heavy mixer fitted with a paddle attachment, combine two cups mixed flours, bran, 2 tablespoons caraway seeds, fennel seeds, salt, espresso and shallots. At low speed, add yeast and chocolate mixtures. Mix until smooth and beat at medium speed for three minutes. (If you don’t like whole seeds in your bread, grinding them in a spice grinder, coffee grinder or mortar and pestle allows their flavor to come through without the texture. I always make my black bread this way.)
[Note: This, or any bread, can also be made by hand, simply mixing the ingredients in a large bowl with a wooden spoon and kneading the dough on a counter until springy and smooth.]
5. At low speed, add half cup of remaining mixed flours at a time, until dough clears sides of bowl and begins to work its way up paddle. It will be very sticky but firm.
6. Scrape dough off paddle, flour counter well, and knead to make a springy yet dense dough. You might not use all of the flour mixture.
7. Form into a ball and place in a greased bowl. Turn once to grease top. Cover with plastic wrap and let rise in a warm area until doubled, about 1 1/2 to 2 hours. Combine cornmeal, flour and remaining caraway seeds, if using, and set aside.
8. Gently deflate dough. Turn out onto a lightly floured surface. Divide into two portions and form into two rounds or loaves. Loaves should be placed in a loaf pan sprayed with nonstick spray, while rounds should be placed seam down on a greased or parchment-lined baking sheet. Sprinkle loaves with cornmeal mixture, if using. Cover loosely with plastic wrap. Let rise until doubled and puffy, about 45 minutes to one hour. Slash an X into the top of a round before baking it; no such slashing is needed for bread in a loaf pan.
9. Bake in a preheated 350°F oven for 45 to 50 minutes or until loaves are well-browned, or register an internal temperature of 200 to 210°F on an instant-read thermometer. Baking time in your oven may vary — check in on the bread when it is 2/3 to 3/4 of the way through the baking time to make sure it has not super-speedily baked. Remove from baking sheet to cool completely on a rack.

Egg Noodles in Caraway Butter

This is an old standby for the Z & K household.  It is from on old Martha Stewart magazine.

Egg Noodles in Caraway Butter

Serves 8-10

Ingredients

Coarse salt

16 ounces egg noodles

2 tablespoon caraway seeds

6 tablespoons unsalted butter

1/2 cup coarsely chopped fresh flat-leaf parsley

Directions

1) Fill a large pot three-quarters full with water. Bring to a boil; add 1 tablespoon salt. Add noodles; cook, according to package instructions, until al dente. Drain noodles, and return to pot.

 

2) Toast caraway seeds in a dry small skillet over medium-low heat until fragrant and slightly darkened, 2 to 3 minutes. Remove from heat. Add butter to skillet, and swirl gently until butter has melted.

 

3) Pour caraway butter over noodles. Stir in parsley. Season noodles with salt, if necessary.

Paprika Veal Shanks

Source: Gourmet via Epicurious

Paprika Veal Shanks

Serves 8-10

Ingredients

2 large onions, chopped (3 cups)

1 pound Cubanelle peppers (Italian green frying peppers; 4 large), coarsely chopped

3/4 cup vegetable oil, divided

2 Turkish bay leaves or 1 California

1 (14- to 15-ounce) can plum tomatoes in juice

2 tablespoons sweet Hungarian or regular paprika (not hot)

3 1/2 cups reduced-sodium chicken broth (28 fl ounces)

8 meaty cross-cut veal shanks (ossobuco; 7 to 7 1/2 pounds total), tied

2 cups dry white wine

1 (16-ounces) container sour cream

1 1/2 tablespoons all-purpose flour

 

Method:

1) Straddle roasting pan across 2 burners, then cook onions and peppers in 1/4 cup oil with bay leaves and 1 teaspoon salt over medium heat, stirring occasionally, until onions are softened, about 5 minutes. Add tomatoes with juice, breaking them up with a spoon, and cook, stirring, until liquid has evaporated, about 3 minutes. Sprinkle paprika over tomato mixture and stir just to combine, then immediately stir in broth. Remove from heat.

           

2) Preheat oven to 350°F with rack in middle.

           

3) Pat shanks dry and season all over with 2 teaspoon salt. Heat 1/4 cup oil in a 12-inch heavy skillet over high heat until it shimmers, then add 4 shanks and brown, turning once, about 8 minutes total. Add shanks to tomato mixture in roasting pan. Pour off fat from skillet and wipe clean. Heat remaining 1/4 cup oil and brown remaining 4 shanks in same manner, transferring to roasting pan. Pour off fat from skillet, then add wine to skillet and boil, stirring and scraping up any brown bits, 15 to 20 seconds. Pour into roasting pan. Bring to a boil, then cover tightly with heavy-duty foil and braise in oven until very tender, 2 to 2 1/2 hours (depending on size).

4) Transfer shanks with a slotted spoon to a platter and keep warm, loosely covered with foil. Skim off any fat from braising liquid.

            

5) Whisk together sour cream and flour in a medium bowl. Whisk about 1 cup hot braising liquid into sour-cream mixture, then add mixture to remaining braising liquid in roasting pan and simmer (straddled across 2 burners) over low heat, whisking occasionally, until sauce is thickened, about 5 minutes.

6) Return shanks to sauce along with any meat juices from platter, and simmer until heated through, about 10 minutes. Discard bay leaves.

 

Cooks' note: Veal shanks (without sour-cream mixture) can be braised 1 day ahead and chilled in braising liquid (covered once cool). To reheat, remove solidified fat from surface, then set roasting pan with shanks and liquid, covered with foil, over low heat. Simmer, turning over once, until shanks are heated through, about 15 minutes, then remove shanks and proceed with recipe.

Cheese Blintzes

Plenty of comments and beautiful pictures available at the source: Smitten Kitchen.

Cheese Blintz

Yield (with 8-inch crêpe and 3 tablespoons of filling in each): 12 crepes

Wrappers
4 tablespoons unsalted butter, melted and cooled slightly
1 cup milk
4 large eggs
1 cup all-purpose flour (Can swap 1/3 to 1/2 with whole wheat flour)
Few pinches of salt

Filling
2 cups farmer’s cheese, quark, a thicker cottage cheese or ricotta
6 tablespoons sour cream, mascarpone, creme fraiche or softened cream cheese
2 tablespoons granulated sugar (or more to taste)
1/4 teaspoon vanilla extract (if desired)
Few gratings fresh lemon zest (if desired)
2 large egg yolks or 1 large egg

Method
Make wrapper/crêpe batter:
Combine wrapper ingredients in a blender, or in a bowl with an immersion blender, or whisk by hand until smooth. Cover with plastic wrap and refrigerate for an hour or up to two days.

Cook wrappers/crêpes:
Heat a medium skillet or crêpe pan over medium-high heat. Once heated, brush pan lightly with melted butter or oil. If batter has gotten too thick to pour thinly in the fridge, you can add an additional tablespoon or two of milk or water to thin it. Pour 3 to 4 tablespoons batter into skillet, just enough that it coats the bottom in an even layer when you swirl it around. Let cook, undisturbed, until the crêpe becomes a little golden underneath or at the edges.  Flip the crepe using a large spatula.  If it lands off-center, just shimmy the skillet until it goes back into place.

Cook the crêpe on the reverse side for another 20 seconds, then slide onto a plate to cool. Repeat with remaining batter, brushing the skillet with additional oil or butter as needed. You can stack the crêpe on top of each other even when they’re hot; they will not stick.

Either use the crêpe right away, or cover the plate with plastic wrap and use them in the next 2 days.

Make filling and fill wrappers:
Mix all filling ingredients together until smooth. Place 3 tablespoons or so filling across the center of the top wrapper/crêpe in your stack. Fold the bottom part of the wrapper up and over it; fold the sides in over the bottom and filling, then fold the pancake up to form an egg roll-like shape filled pancake.
You can use these blintz right away, or refrigerate them for up to 2 days or freeze them between layers of waxed paper for up to 2 months.

Serve the blintz:
Heat a pat of butter over medium heat in a skillet. Fry blintz until browned on both sides. Transfer to a place and serve with sour cream or a fruit sauce or jam or your choice.

Apple Sharlotka

Pictures and comment available at the source: Smitten Kitchen.

Apple Sharlotka

Butter or nonstick spray, for greasing pan
6 large, tart apples, such as Granny Smiths
3 large eggs
1 cup (200 grams) granulated sugar
1 teaspoon vanilla extract
1 cup (125 grams) all-purpose flour
Ground cinnamon, to finish
Powdered sugar, also to finish
Lightly whipped cream or sour cream, for serving.

Method

1) Preheat oven to 350 degrees.
2) Line the bottom of a 9-inch springform pan with parchment paper. Butter the paper and the sides of the pan. Peel, halve and core your apples, then chop them into medium-sized chunks. (Cut each half into four “strips” then slice them fairly thinly — about 1/4-inch — in the other direction.) Pile the cut apples directly in the prepared pan.
3) In a large bowl, using an electric mixer or whisk, beat eggs with sugar until thick and ribbons form on the surface of the beaten eggs. Beat in vanilla, then stir in flour with a spoon until just combined. The batter will be very thick.
4) Pour batter over apples in pan, spread the batter and press it down into the apple pile. The top of the batter should end up level with the top of the apples.
5) Bake in preheated oven for 55 to 60 minutes, or until a tester comes out free of batter. Cool in pan for 10 minutes on rack, then flip out onto another rack, peel off the parchment paper, and flip it back onto a serving platter. Dust lightly with ground cinnamon.
6) Serve warm or cooled, dusted with powdered sugar, topped with a dollop of barely sweetened whipped or sour cream.