Oct 222018
 

I was looking thru my Chef’s Charity for Children cookbook from 1993. I found two dessert recipes that I think you will like. The first one is from the closed restaurant Versailles

4 ounces Unsweetened Chocolate

1/4 cup Strong Coffee

3 sticks Butter

2 cups Sugar

6 Eggs

1 1/2 tablespoon Grand Marnier

1/4 cup Flour, sifted

2 cups Heavy Cream

Preheat oven to 350℉.

Lightly butter an 8″ soufflé Mold, place a round piece of wax paper on the bottom , butter also.

Melt chocolate in coffee, cream butter and sugar together until very light. Add eggs one at a time, thoroughly mixing each one. Add the chocolate coffee mixture, flour add Grand Marnier. Beat until well incorporated. Pour into dish, place dish in a pan of hot water and bake one hour and fifteen minutes. Remove and cool to room temperature.

Refrigerate. Decorate with whipped heavy cream. Serve with Raspberry sauce.

Enjoy!!!

Good Cooking, Good Eating and Good Living!!!

 

Oct 112018
 

Here is a Cajun Jambalaya, no tomatoes, recipe. It’s a different twist with 2 different pork meats.

3 pounds Pork Short Ribs

1 pound fresh Pork Sausage, removed from casing and crumbled

1 tablespoon Vegetable Oil

2 cups Onions, chopped

1 cup Green Bell Peppers, chopped

1 cup Beef Stock

2 1/2 cup Water

1 1/2 cups Long-grain Rice

Creole Seasoning to taste

2 tablespoons Fresh Parsley, chopped

In a large heavy pot, brown pork ribs and sausage in oil over medium-high heat. Add onions and bell peppers and cook, stirring, until soft, about 5 minutes. Add stock and simmer for 30 minutes. Add water and rice. Season with Creole seasoning. Bring to a boil, then reduce heat, cover and cook, until rice is tender, 20 to 25 minutes. Remove from heat and add parsley.

Enjoy!!!

Good Cooking, Good Eating and Good Living!!!

Oct 082018
 

There is no one way to make Jambalaya. Using different proteins makes jambalaya an ever changing dish. This week, I am sharing two types, one Creole and one Cajun.

1 Hen, about 5 pounds, cut into serving pieces

Creole Seasoning to taste

1/2 cup Vegetable Oil

3 cups Onions, chopped

1/2 cup canned Tomatoes, chopped, with juice

1 cup Celery, chopped

2 quarts Chicken Stock plus additional if needed

1/4 teaspoon Thyme

2 Bay Leaves

2 teaspoons Hot Sauce

3 cup long-grained Rice

2 tablespoons fresh Parsley, chopped

2 tablespoons Green onions, chopped, green parts only

Season hen with creole seasoning. Heat oil in a large heavy pot over medium-high heat. Cook chicken pieces, in patches, until browned evenly. Transfer to a plate. Add onions to the pot and cook, stirring, until soft, about 3 minutes. Add tomatoes, celery, chicken, stock, thyme, bay leaves and additional Creole seasoning, if desired. Bring to a boil, then reduce heat to medium-low and simmer until chicken is tender, about 1 hour. Add extra stock during the cooking to keep liquid at the same level. Add rice, cover and cook on low heat until tender, about 30 to 40 minutes. Remove from heat and add parsley and green onions.

Enjoy!!!

Good Cooking, Good Eating and Good Living!!!

Oct 042018
 

This dish can be served two ways. After you finish the recipe, which is great on its own, you may sprinkle sugar on top and brûlée the dessert.

4 large Egg Yolks

1 large whole Egg

1/2 cup granulated Sugar

1 1/3 cups Heavy Cream

1 1/3 cups Milk

1 tablespoon & 1 teaspoon Kahula

1 tablespoon instant Expresso Powder

Sweetened Whipped Cream

Preheat oven to 325℉.

In a bowl, whisk together yolks, whole egg and sugar. In a heavy saucepan, heat cream and milk until it just comes to a boil. Whisk expresso powder and Kahula into milk mixture. Gradually whisk milk mixture into the egg mixture. With a spoon, skim away any foam.

Pour mixture into 4 ounce ramekins set in a roasting pan, and add enough hot water to the pan to reach halfway up the sides of the ramekins. Bake custards on the middle rack until set or quivery in the center, about 40 minutes. Remove custards from water bath and cool 30 minutes. Chill custards, covered loosely, at least 2 hours or overnight. Serve topped with a dollop of whipped cream.

Enjoy!!!

Good Cooking, Good Eating and Good Living!!!

Oct 012018
 

I just finished writing my newspaper article on coffee desserts. Since I have a few coffee recipes in my collection, I thought I would share a couple with you this week. The first is a dish that is served in many New Orleans restaurants

Rind of a Navel Orange

10 whole Cloves

Rind of a Lemon

2 Cinnamon Sticks

1/2 cup Brandy

1/4 cup Grand Mariner

3 cups hot strong Coffee

Stud the orange rind with cloves and combine the remaining ingredients, except coffee, in a small saucepan. Gently heat the mixture over low heat for 5 minutes. Strain the mixture into a bowl, discarding the solids. With a long-handled match, carefully ignite the mixture. Once the flames have subsided, gradually pour the coffee over the mixture, Ladle into cups and serve.

Enjoy!!!

Good Cooking, Good Eating and Good Living!!!