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re: TD Recipe Collection 8th Edition (with links)
MeridianDog's Chili

Cooler weather is here and to me that means chili/soup/gumbo. I lost my old chili recipe when Photobucket stopped third party hosting, so I decided to start over and make a new chili recipe post.

To make chili my way, you will need:

3 lbs Ground Beef
2 large onions, chopped
1 Tbs Lawry's Garlic Salt
2 tsp Black Pepper
3 Tbs (to taste) Chili powder
2 Tbs (to taste) Cumin
1 Tbs Oregano flakes
2 tsp Poblano Chili flakes with seeds
1 Tbs Smoked Paprika
1 tsp Cocoa Powder or a square of chocolate
1 tsp Cayenne Pepper
2 Tbs Masa Flour
2 tsp salt

1. Chop the onions.

2. And cook with the ground beef, seasoned with the Lawry's Garlic Salt and the Black Pepper.

3. We like to keep cooked ground beef, seasoned with Black Pepper, Lawry's Salt and chopped onions in the freezer for use in spaghetti, tacos, taco soup, casseroles or whatever. My intent when cooking my ground beef was to put some of it away in the freezer for later use.

4. I like thicker gravy with my chili and often use Masa flour to thicken the chili and provide a flavorful gravy. Start with 2 Tablespoons of Masa Flour in a bowl and make a wet paste with cool water

5. I added half of my paste and cooked the chili for 5-10 minutes to make a nice thick gravy.

6. After 15 minutes or so, the flour will have cooked and the chili will be ready.

7. Serve as is or top with what you want.

Tips
Talking spices:

I use Lawry's Garlic Salt, for garlic flavor and salt content; Black Pepper (not shown) for flavor and heat; good Chili Powder for chili flavor and heat; Cumin, because I like the dusty/earthy flavor it adds; Oregano flakes for the flavor; Poblano Pepper Flakes with seed for earthy flavor and mild heat; Smoked Paprika for color and smoky flavor; Cocoa Powder for under tones of chocolate and Cayenne pepper for heat.

*

I try to be aware of my fat intake and was concerned with the amount of fat from the ground beef. This is always a problem because the fat is needed for flavor but there is always more than I want in my ground beef dish.

To address this, I removed (soaked up) as much as possible with a few paper towels.

This is an easy way to pull fat from chili, gumbo or soup, but one needs to remember that capsicum is fat soluble and you may be pulling out heat when you pull the oil. The best way to address this concern is to taste after pulling the fat and add seasonings if needed.

*

We like to keep cooked ground beef, seasoned with Black Pepper, Lawry's Salt and chopped onions in the freezer for use in spaghetti, tacos, taco soup, casseroles or whatever. My intent when cooking my ground beef was to put some of it away in the freezer for later use.

Source: MeridianDog

This post was edited on 10/31 at 7:42 pm


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MeridianDog
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re: TD Recipe Collection 8th Edition (with links)
Lemon Curd (MD)

2 1/2 cups of lemon juice.
1 1/2 Tablespoons lemon zest (zest of 2 lemons)
12 eggs
2 Sticks of unsalted butter (room temperature)
6 cups of sugar

Cream the Butter, add the sugar. The resulting mixture will be crumbly. Add eggs one or two at a time until all 12 are incorporated into the butter/sugar mixture. Add the lemon zest and juice. The mixture will begin to curd. Transfer mixture to a pan and heat to 170 - 200 (f) with stirring.
At around 170, the mixture will begin to thicken noticeably as the eggs cook.
Continue heating until it sticks to the back of the spoon and leaves a path when you run your finger across the back of the spoon.

This recipe will yield 5 and a half pint jars of curd. This is a curded egg mixture and must be stored in the freezer. It will keep in the refrigerator for a few days to a week.

Use the curd in desert shells, on pound cake with fruit or as is and as a desert topping.


This post was edited on 12/6 at 2:33 pm


MeridianDog
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re: TD Recipe Collection 8th Edition (with links)

Blueberry Lemon Crumbcake (MD)

2 cups all purpose flour
1 1/2 tsp baking powder
A pinch (1/8 tsp) of Baking Soda
1/2 tsp salt
1 stick unsalted butter, room temperature
1 cup sugar
2 eggs
2 cups blueberries – frozen is fine
2 teaspoons lemon zest
1/2 cup plain Greek yogurt

This cooks in a loaf pan.

Preheat the oven to 350 degrees for a shiny pan, or 325 if using a dark pan.

Butter the loaf pan and dust with sugar – this gives a sweet crunchy crust to the finished cake. The lemon flavor in this cake comes from lemon zest. Use a micro-plane for removing the zest, being very careful to avoid the white membrane, which will make the cake bitter.

Mix the AP flour, baking powder, baking soda and salt. Add the blueberries and lemon zest and gently mix to coat the berries. Adding the berries to the dry ingredients will help keep them from settling to the bottom as the cake cooks. Be careful to not damage the berries as this will turn the cake purple.

Cream the butter and sugar. Add the eggs, one at a time, beating the first egg well before adding the second egg. Then add the yogurt and mix well.

Add the dry ingredients with a spatula to gently mix. No not fully mix the batter to a smooth consistency (leave the ingredients about 90% incorporated), which will create the crumb consistency in the baked cake. Be very careful to avoid crushing the blueberries, unless you want a purple cake.
Transfer the batter into the loaf pan and bake for 70 minutes. Check at 60 minutes in case your oven is hotter at 350 degrees. The cake should be nicely browned and “thump hollow” when done. If you check your cake with a toothpick inserted into the cake, it should come out clean when the cake is done.
Cool the cake on a rack for 10-15 minutes. Slide a knife around the pan to loosen the cake before turning it out onto a plate.

Adding a little butter over a warm slice of this cake is nice.
This post was edited on 12/6 at 2:34 pm


MeridianDog
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re: TD Recipe Collection 8th Edition (with links)
Citrus Pound Cake (MD)

400 grams (3 cups) AP flour
1 1/2 sticks unsalted Butter at room temperature
1 1/2 sticks Margarine at room temperature (margarine is used to produce a crispy crust on the finished cake)
3 cups sugar
5 eggs at room temperature
1 Tablespoon Vanilla
Zest of one orange
1/4 teaspoon of Orange Oil
1/4 teaspoon Lime Oil
1/4 teaspoon Lemon Oil
1 Tablespoon Triple Sec
3/4 cup Sprite


Cream the butter, margarine and sugar - the fats need to be at room temperature. Scrape down walls of the mixing bowl after creaming. Add 3 cups of sugar to the fats and mix the sugar with the butter and margarine until smooth. Be certain to scrape down the walls of the mixing bowl after adding sugar.

Add the 5 eggs, one at a time and mix each egg in to the fat/sugar mixture before adding the next egg. Be certain to scrape down the walls of the mixing bowl when mixing. Continue mixing at medium speed to incorporate air into the mixture while adding 400 grams of AP flour (3 cups).

Remove the zest from one orange (maybe a Tablespoon) and add to flour.

Measure 1 Tablespoon of Triple Sec and 1/4 teaspoon of Orange Oil, 1/4 teaspoon of Lime Oil and 1/4 teaspoon of Lemon Oil.

By this time the butter, margarine, sugar and egg mixture will have increased significantly in volume. Measure and add 3/4 cup of Sprite. Add the sprite and flour in small portions to the creamed fat, alternating each until all of the liquid and solids have been added. Be certain to scrape down the sides of the mixing bowl after adding the dry ingredients.
Add oils, Triple Sec and vanilla. Mix in well.

Coat the inside of the bunt pan with butter and dust with flour to keep cake from sticking during baking process. Fill the bunt pan with batter, being careful to distribute it equally around pan. Whack the filled pan bottom sharply on the counter to make certain the batter conforms to the pan.

Bake on center rack of a preheated 325 degree oven (because this pan is dark). If using a light pan, bake at 350 degrees. Bake until a pick comes out clean. After removing from oven, allow the pan to cool on a rack for 10 minutes, then loosen the edges with a sharp knife and turn the pound cake out on a rack to cool for 30 minutes.

Suggestion: This cake would serve nicely with fresh berries or a sugar glaze.

This cake has a nice, moist crumb, delightful citrus flavor and a wonderful crispy crust (the result of the butter and margarine blend).
This post was edited on 12/6 at 2:35 pm


MeridianDog
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re: TD Recipe Collection 8th Edition (with links)
Bonnie’s Brownies (MD)

1/2 rounded cup Cocoa
2 Tablespoons Karo Syrup
2 cups Sugar
1 1/2 cups AP Flour
4 eggs
2 sticks of butter (melted)
2 teaspoons good Vanilla
1/2 teaspoon salt
1 cup chopped pecans or walnuts

Preheat oven to 325 and coat (Pam or butter) a 9 X 13 pan. Hand mix all ingredients in a suitably sized mixing bowl. Add batter to pan and smooth out - the batter is very dense/thick and only about 3/4 inch thick in the pan - a perfect thickness for a brownie.

The brownies cook on center shelf of the oven at 325 for 30 minutes. If you use a dark or glass pan, lower the oven temp 25 degrees.

They are finished when a tooth pick stuck into the brownie comes out clean.

Cool on a rack for five minutes before cutting and serving.

Nice with a cup of coffee smoothed out with Bailey’s Irish Cream.

This is a moist, dense and Oh so chocolaty favorite recipe that came into being one snowy winter night in 1983 when my wife and her best friend (Bonnie) found themselves with two snack hungry husbands, five kids and a nearly empty pantry in the northern Arkansas town that was our home back then. I bet we have made Bonnie's Brownies 200 times in the last 35 years.

This post was edited on 12/6 at 2:35 pm


MeridianDog
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re: TD Recipe Collection 8th Edition (with links)
Chicken Tetrazzini (MD)

1 1/2 pounds chicken - I like boneless, skinless breasts or breast tenders.
2 cups chicken broth, black pepper two stalks celery.
1 green bell pepper, chopped (May use 1/2 green and 1/2 red bell pepper)
2 small onions, chopped
2 cloves garlic, fine minced
1 medium jar Pimento
1 large jar sliced mushrooms, or 1 1/2 cups diced fresh mushrooms, sautéed in butter
1/2 Stick of butter
16 ounces vermicelli cooked just short of al dente in salted water
12 ounces extra sharp cheddar cheese
1/4 cup brown sugar
1 can tomatoes, crushed
2 Tablespoons tomato puree
salt and black pepper to taste.

Cook the chicken, with two stalks celery and two teaspoons black pepper in two cups chicken broth.

Remove from broth and cut into 1/2 inch pieces. Set aside.

Chop onions and peppers. Mince garlic. Sauté in half stick of butter.

When vegetables are tender, add pimento and (cooked) mushrooms and continue cooking for a few minutes. After cooking the vegetables for a few minutes, mix the vermicelli and crushed tomatoes (with juice), Tomato puree, 1/4 cup brown sugar, vegetables, chicken and cheese. Add to a Pam sprayed or buttered casserole dish.

Sprinkle poppy seed over dish and cook covered in foil at 350 degrees F for 40 minutes.

This dish freezes well and reheats in oven or microwave. You may need to add a splash of water when reheating. Cover with foil in oven or plastic wrap or lid in microwave.

Eat with buttered crusty bread and a salad.


This post was edited on 12/6 at 2:36 pm


MeridianDog
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re: TD Recipe Collection 8th Edition (with links)
Chicken and Spinach Lasagna (White Lasagna) (MD)

For building the Lasagna:

12 Chicken Breasts (white meat is best – boneless, skinless breasts or tenders)
2 cans chicken broth, 1 stick celery, 1/2 onion, 1 clove garlic, salt, black pepper
1 box Lasagna Pasta
16 ounces frozen spinach cooked in microwave and drained/squeezed dry
1 pint Ricotta Cheese
2 eggs
12 ounces Mozzarella Cheese, grated
2 cups parmesan cheese, grated

For making the Cheese Béchamel Sauce:

1/2 cup flour
1 stick butter
4 cups milk
1 cup cream
1/2 cup white wine
1 cup Parmesan cheese, grated
Basil
Thyme
Salt, black pepper, cayenne pepper

Preheat oven to 350 degrees.

Cook the chicken in the broth with onion, garlic, salt, black pepper. Remove from cooking broth and pull apart, or cut into fork sized pieces. Save broth for use later in some other dish.

Cook spinach drain and squeeze out as much of the liquid as possible.

Set aside chicken and spinach

Cook Lasagna noodles in salted water and hold them in cold water until needed.

Making the Béchamel:

Melt the butter in a sauté pan. Add the flour and cook for three - five minutes over medium heat. This is a blond roux. Do not cook until brown or tan. Add a couple of grinds (maybe 1/8 teaspoon) of black pepper to the flour/butter. Add four cups milk, a half pint of heavy cream, and half cup of white wine.

Stir until the sauce gets nice and creamy. Then add one cup of grated parmesan, 2 teaspoons of dried thyme, 2 teaspoons of dried basil and a half teaspoon of cayenne pepper. Stir and hold the sauce until needed.

Cook the spinach for a few minutes in the microwave, squeeze as much water out as possible and mix with two whipped eggs and a carton of ricotta

Build the Lasagna:

Oil or butter the lasagna pan and add a thin layer of cheese béchamel sauce.

Add a layer of noodles, followed by chicken, followed by another layer of cheese béchamel, the second layer of noodles and a layer of spinach.

Next layer is mozzarella cheese, parmesan cheese and cheese béchamel after that.

Next, another layer of noodles and Chicken again followed by mozzarella, parmesan and then cheese béchamel.

Noodles next and a final layer of cheese béchamel.

The top is covered with a generous layer of finely shredded parmesan.

This is cooked at 350 (covered in foil) for about 40 minutes until bubbly hot and fully set.

Allow to rest for 15 minutes before cutting and serving.

Serve with salad, wine and crusty bread.
This post was edited on 12/6 at 2:36 pm


MeridianDog
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re: TD Recipe Collection 8th Edition (with links)
Beurre maitre d' (MD)

4 Tablespoons soft unsalted Butter
2 Tablespoons finely chopped flat parsley
1/8 teaspoon black pepper
1/2 Tablespoon Lemon Juice
pinch of salt

This is a nice compound butter for use on meat at plating

Add all ingredients to soft butter in a dish, mix and portion for service.

Use a #40 scoop (40 scoops per quart) to portion, if you have one. This makes a nice portion for a steak or fish portion.

Chill in refrigerator after portioning to solidify and to allow flavors to meld.

Stores fine in freezer, wrapped in plastic wrap.
This post was edited on 12/6 at 2:37 pm


MeridianDog
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re: TD Recipe Collection 8th Edition (with links)
Beef Stroganoff (MD)

1 pound Sirloin – Thin (1/8 inch) sliced (freezing the meat for an hour helps with slicing)
1 1/2 cups fresh white mushrooms, sliced or tiny whole if you can find them
1 small onion, Julienned
3 cloves garlic, minced
Butter
Vegetable Oil
2 Tablespoons AP flour
1/2 cup good red wine
1/2 cup beef broth
2 cups Sour Cream or Crème Fresh
Salt, Black Pepper
12 ounces medium noodles cooked in salted water and lightly buttered to hold

There are many recipes for this dish. This one is pretty standard, relying on butter, flour, wine, beef broth and sour cream for the sauce that makes stroganoff the great dish it is.

This dish is intended to be cooked and served immediately. If serving with a vegetable, everything (vegetable, bread, noodles) should be completed and ready to serve before cooking the stroganoff.

Cook the noodles and hold them (warm) with some melted butter stirred in to keep them from sticking before plating.

Start with sliced mushrooms and julienned onions, sautéed in butter and a little oil (50/50). Set aside when they are tender.

Add a little more butter and oil after removing the sautéed mushrooms and onion and cook the beef in the same pan with three cloves of minced garlic, salt, pepper and a Tablespoon of AP flour. Remove the sirloin from heat and set it aside when it is still pink. It should take maybe 1 1/2 minutes to cook the meat.

When the beef has been removed, add another Tablespoon of AP flour and cook it for a few minutes (with a little oil, if needed), then deglaze the pan with a half cup of red wine and a half cup of beef broth. This should result in a rich brown gravy.

Cook the gravy for a few minutes, taste for seasoning and return the mushrooms and onion to the pan.

Hold warm until the dish is ready to complete.

To finish the stroganoff, return meat to pan and immediately stir in about 1 1/2 cups of sour cream or crème fresh. You do not want to cook the dish any at all after adding the cream to avoid breaking down the sauce and toughening the meat.

For best results, serve immediately. In its best presentation, you should see medium rare meat in a smooth sauce, over noodles.
This post was edited on 12/6 at 2:37 pm


MeridianDog
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8731 posts

re: TD Recipe Collection 8th Edition (with links)
Veal Parmesan, Chicken Parmesan, Eggplant Parmesan (MD)

2 cups Marinara Sauce (See my recipe for Marinara Sauce)
2 - 4 Veal cutlets or similar portion of Chicken or eggplant
1/2 cup Panko bread crumbs
1 Egg for wash
2 Tablespoons of cream to make wash
1/2 cup Mozzarella Cheese, grated
1/2 cup Parmesan Cheese, grated or shaved
Salt and Black Pepper
Angel Hair Pasta cooked in salted water, then buttered lightly to keep from sticking
Butter, unsalted
Olive oil

Preheat oven to 350 degrees f.

Shave eight tablespoons of parmesan cheese for later use.

Make egg wash, by whipping the egg in two Tablespoons of cream. You can add a little salt and black pepper to this if you like.

Set up half cup of Panko bread crumbs in a shallow dish for use in breading cutlets.

Start the salted water you will use to cook the angel hair pasta. Bring it to a boil and then reduce to a low boil until needed.

Flatten the veal cutlets with the flat side of a mallet between two pieces of plastic wrap to a point (1/8 inch thick) where the veal is thin enough to cook quickly. This also helps to tenderize the veal. Season the veal cutlets with salt and black pepper.

Coat each flattened cutlet with egg wash and bread with panko bread crumbs. DO this twice if needed to obtain a nice coating on the cutlet. Set aside for a few minutes to allow the crumb coating to set.

Heat the sauté pan over medium heat with two Tablespoons of butter and two Tablespoons of Olive Oil.

Cook the cutlets in butter and oil mixture, for three minutes per side.

Set up oven proof casserole dish with enough Marinara sauce to lightly cover the bottom. Place cooked cutlets on sauce, cover each cutlet lightly with mozzarella cheese and then with the rest of the Marinara sauce. Top each cutlet with the shaved parmesan cheese.

The casserole goes into the 350 degree f preheated oven for 20 minutes to set the sauce and melt the cheese. When the cheese is melted, the dish is ready

While the dish is in the oven, the Angel Hair Pasta is cooked in salted water. Angel Hair takes about three minutes to cook. When it is al dente, pull and add a little melted butter or olive oil to keep it
from sticking.

Plate the cutlet over a serving of the Angel hair pasta and serve with a suitable vegetable and crusty bread.

This dish can also be made with chicken or Eggplant. Pound the chicken breast thin in the same manner as the cutlet before breading. Eggplant is peeled, sliced 1/4 inch thick, soaked in salt water and breaded as the cutlets or chicken cutlets.

All three versions are excellent.


This post was edited on 12/6 at 2:38 pm


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MeridianDog
Mississippi St. Fan
Home on the range
Member since Nov 2010
8731 posts

re: TD Recipe Collection 8th Edition (with links)
Beef & Italian Sausage (Red) Lasagna (MD)

This should feed 10

Meat Sauce

2 1/4 pounds ground beef
12 ounces (5 links) of Italian Sausage with casing removed
1 Large onion (diced)
1 Large bell pepper (diced)
4 cloves garlic (minced)
1 Tablespoon black pepper
1 large can diced tomatoes
2 cans tomato sauce
2 cans tomato paste
12 ounces of mushrooms
3 Tablespoons Oregano
2 Tablespoons Basil
1 Tablespoon Thyme
Salt
2 Tablespoons olive oil
A splash of red wine

Other needs:

Lasagna noodles
20 ounces Mozzarella cheese
12 ounces Parmesan cheese
10 ounces chopped spinach
1 1/2 cups Cottage or Romano cheese
1 egg (only one)

Brown the hamburger and Italian sausage with black pepper and a little salt. As it browns, add onion, bell pepper and garlic. When fully cooked, remove the meat and set aside. Cut up and sauté the mushrooms in a little olive oil, then set aside. Deglaze the pan with a splash of red wine.

In a suitable pan, add the large can of diced tomatoes that you have chopped up or crushed with your hands, plus the cooked meat, cooked mushrooms, two cans of tomato sauce, two cans of tomato paste, 2 cups of water, 2 Tablespoons of finely chopped basil, 3 Tablespoons of oregano and a Tablespoon of Thyme. Simmer for two hours on low heat, stirring occasionally to be certain it does not burn.

The Lasagna pan needs to be deep enough to hold four layers of four noodles per layer. This is a fairly large lasagna pan.

The noodles are cooked in salted water at a steady boil (for about 10 minutes), then quenched in cool water.

There are three cheeses in this lasagna - mozzarella, cottage (or Romano), which is mixed with drained chopped spinach and an egg and Parmesan.

To build the Lasagna:

Spray the pan with Pam or wipe olive oil over the bottom and sides and then add a light layer of sauce in the bottom. The first noodle layer goes on top of the sauce. Next, add a thicker layer of sauce over the noodles. Then add mozzarella cheese, then parmesan, followed by the spinach, cottage cheese and egg mixture.

This process is repeated until all four layers of noodles are stacked.

The lasagna is topped with a final layer of sauce, mozzarella and a healthy layer of parmesan.

Bake the lasagna uncovered at 350 degrees to an internal temperature (checked with thermometer) of 225 degrees f. If the top begins to dry out, add three or four Tablespoons of water and cover with a foil cover to keep it from drying out. It should be bubbly hot and not dried out when done. Allow it to rest uncovered for 15 minutes after removing the lasagna from the oven.

You may bake the lasagna right away or freeze it covered and bake later. It preps up ahead and freezes uncooked nicely. As long as you protect the contents from drying, you can freeze uncooked lasagna for over a month. Leftovers also freeze well as long as you protect them from drying out.

We usually thaw ours for a full day in the refrigerator before cooking it if it has been frozen, but you can cook frozen lasagna from frozen if you seal the dish tightly with foil and add a little water.

Bake at 350 degrees f (fresh, thawed or frozen) with a thermometer to make certain the inside is hot to an internal temperature of 225 degrees f.

From frozen, cook it for an hour and a half sealed with foil. Then open until internal 225 degrees is reached. Allow the lasagna to rest for 15 minutes after removing it from the oven. It should be bubbly when it comes out of the oven, so moisture is important when cooking lasagna that has been frozen. Add a quarter cup of water over the top of frozen lasagna before it goes into the oven and maybe also drizzle a little melted butter over the top.

This post was edited on 12/6 at 2:39 pm


MeridianDog
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8731 posts

re: TD Recipe Collection 8th Edition (with links)
Chicken and Grits: (MD)

Serves two

1/2 cup (dry measure) Grits
1 Tablespoon Butter
2 Tablespoons Heavy Cream
1 ounce Gouda Cheese for the grits
Salt, black pepper, Lawry’s garlic salt, red pepper flakes
1/4 cup Bacon, diced
1 Tablespoon smoked sausage, sliced thin
3 chicken breast tenders, cut into fork sized portions
1/4 cup fresh mushrooms, sliced
1 Tablespoon red sweet pepper, sliced
1/2 stalk celery, diced
2 green scallions, with tops saved for garnish and bottoms cut into 3/4 inch pieces
2 cloves garlic, thin sliced
1/4 cup white wine
AP flour
2 Tablespoons Olive oil

Cook 1/2 cup grits in 1 3/4 cups water, a dash of salt, 1 Tablespoon of butter and 2 Tablespoons of heavy cream. When the grits are soft, add whatever amount of gouda cheese you think (start with 1 ounce) they need and stir until the cheese melts into the grits.

Cook the bacon and sausage and set aside. Cut up the chicken and season it with black pepper and garlic salt then flour it lightly and cook it in the oil rendered from the bacon and sausage, plus a little olive oil. Remove when done and cook the vegetables in same pan with a little more olive oil added.

Add the meat back to the pan. Add pepper flakes and deglaze the pan with 1/2 cup white wine. Reduce this and add 3 or 4 Tablespoons of heavy cream.

Make a mixture of 50/50 soft butter and AP flour (1Tablespoon/1Tablespoon). This is a Buerre Manie. Use this to tighten up the sauce.

Cook for 3-4 minutes to set the sauce and plate over cheese grits. Garnish with shallot tops and serve with butter toasted crusty bread.

This post was edited on 12/6 at 2:40 pm


MeridianDog
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re: TD Recipe Collection 8th Edition (with links)
The French Mother Sauces (MD)

Sauces - Part 1

There are cooks and there are chefs. Everyone knows at least one cook with the ability to consistently produce enjoyable food.

I see myself as a cook. Whether I am a consistently good cook is up for interpretation.

Then there are those who travel different paths than cooks, with a chef’s desire burning in their gut to consistently produce more than just enjoyable food. They want their dishes to be memorable.

In the world of culinary achievement there is probably no group of chefs more admired than those who demonstrate competency in the cuisine known as French.

In French cooking, it is all about the sauce, with color, viscosity, texture and taste pretty much defining the success of any sauce. Regardless of the other components of any dish, culinary success in French cooking begins and ends with the sauce.

The French have always known this and long ago established their supremacy in the culinary world with the sauces they perfected. From the efforts of classic French chefs Marie Antoine-Carême and Auguste Escoffier what are known as the Five Mother Sauces were codified around the beginning of the 20th century.

The Five Mother Sauces of French Cuisine:

Five sauces, designated the “Mother Sauces of French Cuisine”, were identified by famed French Chef Auguste Escoffier (1846-1935) and codified in recipe form in his recipe book Le Guide Culinaire in 1903. These five sauces are the basis of sauce-making in classic French cooking. They include Béchamel, Espagnole, Velouté, Hollandaise and Tomate.

These sauces are still taught in culinary schools, deemed foundational and required of all chefs as a part of their academic training. Some are used often in home cooking, while others are used more in restaurant cooking or rarely made at all anymore. The five classic sauces identified by Escoffier include:

#1 - Sauce Béchamel (White Sauce)

Béchamel (also called White Sauce) is a milk based sauce (developed in the 17th century, circa 1650) and thickened with a white roux. The sauce is essentially a 50/50 mixture of flour and butter, with the flour cooked (blond roux) over moderate heat, with milk added to complete the sauce. It is a velouté sauce (velvet sauce).

Basic Instructions:

3 ounces unsalted butter
3 ounces flour
Salt to taste White Pepper (if desired)
milk to desired consistency

In a sauce pan, add the flour to melted butter over moderate heat. Cook flour for 3-4 minutes, being careful to not brown the flour. This is blond roux and if brown color is noticed, start the roux over. Add milk to the cooked butter/flour mixture and whisk until the desired consistency is achieved. If properly prepared, the sauce will be velvety smooth and creamy in texture.

Béchamel is the base for other sauces, such as Mornay Sauce, which is Béchamel with cheese.

Mac and Cheese, properly done, uses Mornay Sauce.

A flavorful modification of the standard Béchamel would use a milk infusion with milk, parsley, shallot, bay leaf, and peppercorns, simmered and strained before adding to the butter/flour roux.

#2 - Sauce Espagnole (Spanish Sauce)

This is a fortified brown veal stock, thickened with a brown roux. The sauce has a 19th century Spanish origin, but came into wide use in French cuisine. It is a sauce with a very strong taste and is rarely used directly on food. However, it does serve as the base for many other sauces (Sauce Bourguignonne, sauce aux champignons, sauce charcutière and demi-glace).

Sauce Espagnole starts with a very dark brown roux, to which veal stock or water is added, along with browned bones, beef, vegetables, and various seasonings. This blend is slowly reduced. The classic recipe adds additional veal stock as the sauce is slowly reduced. At some point in the production of this sauce, water may be substituted for the additional veal stock. Tomato paste or pureed tomatoes are added towards the end and the sauce is further reduced to yield the finished sauce.

There was a TV show years back - “Northern Exposure” – that detailed the lives of a group of quirky individuals living in Alaska, with one segment that revolved around the preparation of a demi-glace, produced from an entire cow (two sides of beef), specifically to make about a gallon of demi-glace sauce for use in a single party dish. This is the level of commitment to a sauce that always comes to my mind when I think about Sauce Espagnole.

Basic Instructions:

Simmer roasted beef bones, beef, carrots, onions garlic, salt, pepper in a dark roux, with beef stock and water, for a considerable period (hours) of time, reducing the liquid and replacing it with more stock or water until a rich strong sauce forms. My belief is that the final sauce would be far less than 1% of the liquid used to make the sauce. Toward the end of preparation, tomato paste or pureed tomatoes are added and the reduction completed, with significant cooking time invested to accomplish this.

My belief is that this sauce requires many hours (maybe a full 24 hour day or longer) of preparation and would only be done in a large commercial kitchen with equipment and time available for this type of activity. Demi-glace is commercially available and will serve as a substitute for Sauce Espagnole when needed. With this in mind, most recipes usually specify demi-glace in place of Sauce Espagnole.

(Continued)

This post was edited on 12/6 at 2:32 pm


MeridianDog
Mississippi St. Fan
Home on the range
Member since Nov 2010
8731 posts

re: TD Recipe Collection 8th Edition (with links)
French Mother Sauces (MD)

Part 2 Continued:

The French Mother Sauces

#3 - Sauce Velouté, (Velvet Sauce)

This is a light stock-based sauce, thickened with a blond roux or a liaison, a mixture of egg yolks and cream. The composition is a 50/50 blend of butter and flour, Cooked for a few minutes over moderate heat and thickened with a light chicken or fish stock (where the bones have not been roasted and seasoned with salt and pepper. If made with chicken stock, it is a Chicken Velouté. If made with fish stock, it is a Fish Velouté.

Basic Instructions:

3 Tablespoons Unsalted Butter
3 Tablespoons AP Flour
1 cup Chicken stock
Salt and Black Pepper as needed

Make a blond roux with the butter and flour over moderate heat. Add stock slowly and whip until smooth and consistent. Adjust thickness (viscosity) with the amount of stock added. Taste and season as desired.

A number of sauces have been derived from a velouté sauce. They include:

- Allemande Sauce - uses the addition of a few drops of lemon juice, egg yolks, and cream

- Poulette Sauce – uses the addition of mushrooms, finished with chopped parsley and lemon juice

- Hungarian –uses paprika and white wine

- Sauce Ravigote – uses lemon or white wine vinegar to create a slightly acidic velouté , flavored with Shallots or mustard

- Sauce Vin Blanc – has fish trim, egg yolks and butter – served with fish

- Venetian Sauce – has Tarragon, shallots, chervil

- Wine Sauce – With white wine, also with champagne


#4 - Sauce Hollandaise (Dutch Sauce)

Hollandaise sauce, also known as Dutch Sauce, is an emulsion of egg yolk, butter and lemon or wine vinegar, whisked together over the low heat of a double boiler. Additional salt, white pepper and/or cayenne pepper is used for seasoning.

Hollandaise is considered a type of "mayonnaise sauce", since like mayonnaise it is based on the emulsion of oil in egg yolk. The first recorded recipe for this sauce was in 1651 for use as a sauce on asparagus.

It is known for its use in the dish Eggs Benedict. It is also commonly used as a sauce with certain vegetables, such as steamed or poached asparagus.

Basic Instructions:

3 Large egg yolks
1 1/2 Tablespoons freshly squeezed lemon juice
1 1/2 Tablespoons water
1/2 cup (1 stick) unsalted melted butter
Kosher Salt
White Pepper

Makes 1 cup

To make hollandaise sauce, the eggs yolks are separated and whisked into melted butter with water, wine vinegar or lemon juice and heated together slowly over a double boiler until smooth and viscous. The completed sauce is tasted and seasoning adjusted as desired.

Hollandaise is a Mother Sauce and the base for many other derived sauces. Some of them are listed below:

- Sauce Béarnaise is made with a strained reduction of white wine vinegar shallots, chervil, tarragon and peppercorns.

- Sauce Paloise is a version of béarnaise with mint substituted for tarragon.

- Sauce au Vin Blanc (for fish) is produced by adding a reduction of white wine and fish stock to hollandaise.

- Sauce Bavaroise is hollandaise with added cream, horseradish and thyme.

- Sauce Crème Fleurette is hollandaise with crème fraîche added.

- Sauce Dijon, also known as Sauce Moutarde or Sauce Girondine, is hollandaise with Dijon mustard added.

- Sauce Mousseline, also known as Sauce Chantilly, is produced by folding whipped cream into hollandaise.


#5 - Sauce Tomate

Sauce tomate in classical French cooking, consists of salt belly of pork, onions, bay leaves, thyme, tomato purée or fresh tomatoes, blond roux (butter and flour), garlic, salt, sugar, and pepper.

Many recipes list butter and flour in the ingredients, but those are only used to make the roux (thickening agent).

Basic Instructions:

2 ounces salt pork (diced)
2 cups onions (diced)
1 cup carrots (diced)
1 cup celery (diced)
1 clove garlic (minced)
2 28-ounce cans crushed tomatoes
1 quart veal or chicken stock
1 ham bone
Dash kosher salt (to taste)
Dash of sugar (to taste)

For Sachet:

1 bay leaf
1/2 teaspoon dried thyme
3-4 fresh parsley stems
8-10 black peppercorns (crushed)

Preheat oven to 300°F.

Tie the sachet ingredients into a cheesecloth sack using a piece of kitchen twine.

In a heavy, oven-safe Dutch oven, render the salt pork over low heat until the fat liquefies. Add the carrots, celery, onions and garlic and sauté for a few minutes until the onion is translucent but not brown.

Add the tomatoes, the ham bone, the stock and the sachet. Bring to a boil, cover, and transfer the pot to the oven. Simmer in the oven, partially covered, for two hours.

Remove from oven. Remove sachet and ham bone and purée sauce in a blender or food processor until smooth, working in batches if necessary. Season to taste with Kosher salt and a small amount of sugar — just enough to cut the acid edge of the tomatoes. Serve hot. If not serving the sauce right away, keep it covered and warm until you're ready to use it.

Note: For a vegetarian version of this sauce, you can leave out the ham bone and substitute olive oil for the salt pork.
This post was edited on 12/6 at 2:30 pm


Cali-to-Death Valley
LSU Fan
SF Bay Area
Member since Dec 2004
511 posts

re: TD Recipe Collection 8th Edition (with links)
MD, I've been a member of Tiger Droppings for 14years. I have to say, while I don't post much ( My mom always said "it's one thing to be a fool and it's another thing to let the rest of the world know it") and more often than not, I just skim through the topics, I always stop and take time to read your posts.

I've used so many of your recipes. I look forward to the colder months because it means I can use your Beef Bourguignon recipe on a regular basis (my favorite recipe of yours). Thanks, my friend for all your contributions. Not gonna lie, not being able to view your photos anymore sucks. You were the best purveyor of the finest food porn.


MeridianDog
Mississippi St. Fan
Home on the range
Member since Nov 2010
8731 posts

re: TD Recipe Collection 8th Edition (with links)
Sweet Potato Pie (MD)

This fall and winter pie is very easy to make. I have no idea how you could go into Thanksgiving Dinner without this on the sideboard.


2 large Sweet Potatoes (or three) - about two or 2 1/2 cups.
2 large eggs
2 teaspoons Cinnamon
1/2 cup sugar
1/2 stick butter
1/8 teaspoon (maybe less) ground nutmeg
1/8 teaspoon (maybe less) ground cloves (not shown)

a Pie crust - using a frozen crust is fine. One of the frozen ones that come in a foil pan is fine.

Optional: 1 teaspoon Vanilla. I hardly ever use it because I like mine to taste the old fashioned (Granny did it) way and Granny was too poor to be able to buy vanilla.

I bake my potatoes at 400 F on a sheet to catch any sap that cooks out and keeps drips from messing up the oven. Cook them for about an hour.

Peel them and add everything (potatoes, butter, eggs, sugar, cinnamon, nutmeg and cloves) to a mixing bowl and mix until all of the spices are uniformly incorporated and the eggs fluff a little.

Then add the mixture to an uncooked crust in whatever pie pan you are using. I try to leave the surface unflattened because my mom and granny didn't flatten it and that means it makes a difference.

Cook in a 350 F degree preheated oven for about 40 - 45 minutes until a toothpick stuck into the filling comes out clean.

I like mine chilled, so after it cools, I'll cover it with plastic wrap and refrigerate it. If you want it hot, or warm, that is fine.

In the fridge, it will keep just fine for a week. There is no way it lasts that long at my house.

A few words about spices. Bake a sweet potato and add cinnamon and sugar. If the amount you add tastes good to you, then extrapolate how much will be needed for two or three large potatoes and use that much in your pie.

I don't use vanilla, but you can add a teaspoon of you like. You can use brown sugar if you like. You can leave out the cloves and nutmeg if you like. You can substitute Splenda sweetener and egg beaters if you like.

This is a very easy pie to make. When we sit down for Thanksgiving, there will be two or three of these on the sideboard. They will not survive the weekend.

This is a great fall pie.

This post was edited on 12/6 at 2:28 pm


Stadium Rat
LSU Fan
Metairie
Member since Jul 2004
6804 posts
 Online 

re: TD Recipe Collection 8th Edition (with links)
Hot Boudin Dip

Make this quick and easy Boudin Dip!

8 oz cream cheese
1 cup cheddar cheese
8 oz sour cream
1 lb boudin

Preheat the oven to 350 degrees. In a bowl combine cream cheese, cheddar cheese, and sour cream. Remove boudin from casing and break into the cream cheese mixture. Pour boudin dip into a 1 quart baking dish. Bake for about 30 minutes.

Source: Athis


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MeridianDog
Mississippi St. Fan
Home on the range
Member since Nov 2010
8731 posts

re: TD Recipe Collection 8th Edition (with links)
5 flavor pound cake:

Courtesy of MD's Wife (MHNBPF)

1 cup unsalted butter
½ cup shortening
3 cups granulated sugar
5 eggs, room temperature
3 cups cake flour (6 T cornstarch plus flour to make one cup, plus 2 cups flour)
1 tsp baking powder
½ tsp salt
½ cup heavy cream
½ cup buttermilk
1 teaspoon Vanilla, butter, rum, lemon and almond flavoring.

Other flavor options that would go well are coconut, orange and lime

Cream butter, shortening and sugar. Add eggs one at a time and beat until the egg is incorporated. Mix the dry ingredients together, stir with whisk. Mix the liquid ingredients together. Add dry and liquid in several portions, alternating, to the creamed mixture.

Bake in a buttered and floured (or sugared) bunt pan at 325 F for 1 hour plus 15 to 20 minutes. The cake is done when a pick inserted into the cake comes out clean.

This cake has incredible top and side crust and a wonderful crumb. Flavor is special, too. Great served with Lemon Curd, vanilla ice cream or fruit compote.

Freezes well and will hold up under a glass dome on the counter for several days.

Makes a large bunt cake.


Trout Bandit
LSU Fan
Baton Rouge, LA
Member since Dec 2012
6710 posts
 Online 

re: TD Recipe Collection 8th Edition (with links)
New Years Cabbage Roll recipe

Sauce
(you can use this recipe or just buy a quart jar of marinara)
1 large can(28 oz) whole tomatoes pureed
2 TBS Olive Oil
1 Large Shallot Minced
3-4 cloves garlic minced
1/2 cup red wine
2-3 TBS Honey
S&P to taste
pinch of red pepper flakes

Saute shallot in oil until soft then add garlic for 1 minute. Add red wine and reduce slightly. Add all other ingredients and bring to a simmer. Reduce for 20-30 minutes on a low simmer. Season to taste and set aside.

Stuffing
1-1/2 pounds fresh pork sausage(Rouse’s or Matherne’s)
1/2 cup uncooked rice
1 bunch green onions diced
2 eggs
1 can Trappey’s blackeyed peas drained well
Tony’s and S&P to taste (not much)
1 TBS Chili Paste (Sambal)

Mix all ingredients well and put in fridge to firm up. It will still be pretty wet. Should make around 5 cups of stuffing

Cabbage
Bring a large pot of water to a boil and add a large head of cleaned and cored cabbage to it. Pull off outside leaves as they soften and place on a sheet pan. You will need approximately 12-16 leaves depending on size. Cut out the stem part in the base of the leaves before rolling.

Roll up a little more than 1/2 cup of stuffing mix in cabbage leaves. You will use 1-2 leaves depending on the size of them. Add about a cup of sauce into the bottom of a 13x9 glass baking dish and place the rolls seam side down in the sauce(they aren’t going to be perfect). Pour remaining sauce over the top of the rolls and tightly cover with foil. Bake at 350 for 2 hours and then let rest for 15-20 minutes. You should make 8 rolls with this recipe.


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