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Marinated Cucumber Salad
Are you looking for new ways to use all of those summer time cucumbers? This simple salad will make great use of your bounty while pairing well with smoked meats. Don’t skip the first step of salting and rinsing the cucumbers. This will remove liquid from the cucumbers and avoid a watered-down dressing. Your finished dish will yield perfectly coated cucumber for a refreshing summer salad.
Marinated Cucumber Salad
Servings: 6
3 large cucumbers (about 2 lbs.), peeled and thinly sliced
2 Tablespoons kosher salt, plus ¼ teaspoon for dressing
1/3 cup sliced almonds
¼ cup olive oil
2 Tablespoons rice vinegar
2 teaspoons sesame oil
1 garlic clove, minced
¼ teaspoon black pepper
½ cup green onions, sliced
1. In a medium bowl, toss cucumbers with 2 Tablespoons salt and let stand 15 minutes. Rinse, drain, spread on a dish towel and pat dry. Set aside.
2. In a dry skillet on medium heat, cook almonds until toasted, 4-5 minutes. Immediately transfer to a plate to cool.
3. In a small bowl, whisk olive oil, vinegar, sesame oil, garlic, ¼ teaspoon salt and pepper until emulsified.
4. In a medium bowl, toss cucumbers, onions and dressing until well combined. Chill until ready to serve.
5. Just before serving, toss toasted almonds into salad.
Do Ahead: This salad can be made up to 4 hours ahead, but should be served the day it is made.
Almonds can be toasted, cooled and stored at room temperature in an airtight container up to 1 week ahead.
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German Potato Salad
I really should write a cookbook titled Conversational Recipes. I know no stranger and will talk with anyone. Somehow these conversations always find their way to the topic of food and recipes. These conversation are frequently my inspiration for new recipes. Although not a complete stranger, a few months ago, I met my friend Francesca’s lovely mother who happened to be visiting. She spoke with a heavy German accent which reminded me of my neighbors growing up, which reminded me of the wide variety of German potato salads my neighbor would often prepare. Our conversation quickly found its way to German potato salad and recipes. The following day I was at Francesca’s home watching her mother prepare German potato salad. The rest is history.
This recipe was developed from our afternoon together. It's a potato salad that is more acidic than the American style potato salad, and is mayo-free but certainly not fat free. It is loaded with warm potatoes that soak up a tangy vinaigrette. The chopped pickles add punch while the bacon adds crunch. It’s a great side dish for any occasion from a grilled dinner to a summer potluck. You’re going to love it! Pssst…she also taught me how to make her German cabbage which I can’t wait to share.
German Potato Salad
Servings: 8-10
This hearty potato salad is coated with a sweet, tangy dressing. Be sure the potatoes are warm when tossed with the dressing. The warm potatoes will soak up the dressing and become infused with flavor. It’s a great side dish for any occasion from a grilled dinner to a summer potluck.
3 pounds small red potatoes
½ pound bacon, diced
2 cup red onion, diced
1 Tablespoon fresh garlic, minced
1 cup dill pickles, diced
½ cup olive oil
1/3 cup red wine vinegar
2 Tablespoons grainy mustard
1 Tablespoon granulated sugar
1 Tablespoon Italian seasoning
1 teaspoon kosher salt
½ teaspoon black pepper
1. Place potatoes in a large pot and cover with cold water. Bring to a boil and cook just until tender, about 20 minutes.
2. Meanwhile, in a large skillet on medium heat, cook bacon until crisp. Using a slotted spoon transfer bacon to a paper towel lined plate. Leave rendered bacon fat in skillet.
3. Add onions to bacon fat, and cook on medium heat until translucent, about 5 minutes. Add garlic and pickles and cook until heated, 1-2 minutes.
4. In a small bowl, whisk together olive oil, vinegar, mustard, sugar, Italian seasoning, salt and pepper until emulsified. Pour into skillet with onion mixture and cook until heated, about 2 minutes.
5. Drain potatoes and lightly rinse with cool water. When cool enough to handle, remove peels and slice into ½-inch rounds.
6. Place warm potatoes in a large mixing bowl. Pour heated dressing over potatoes and gently combine until the potatoes are well coated. Let sit, tossing occasionally, until the dressing is absorbed, about 10 minutes. Just before serving, add crispy bacon and gently mix until combined. Serve warm or at room temperature.
Do Ahead: Bacon can be cooked 3 days ahead, cooled and stored in an airtight container in the refrigerator. Vinaigrette can be made 3 days ahead; cover and refrigerate. Heat before adding to warm potatoes.
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Lisa's Mayhaw Jelly
I was lucky enough to spend a beautiful spring day with my dear friend Lisa who has mastered making mayhaw jelly. She has literally made thousands of jars throughout the years. If you’ve ever had a taste, you too will be begging for a jar (or two). Mayhaw jelly is not readily available because the mayhaw trees mainly grow in Louisiana river bottoms and swampy areas. The ripened fruit falls and floats in streams and swamps much like cranberries. When transplanted from the swamps the trees will adapt to well drained land. Today there are a few family orchards that exist, but mayhaw trees are being destroyed by deforestation, clear cutting and disease. I happen to have mayhaw fruit from the trees that Lisa planted in her yard many years ago. The fruit is similar to a small apple with the interior texture of a cranberry. This reddish fruit resembles a crabapple and ripens for a few short weeks in April. It is most often used to make jelly, but can also be used to make syrup and mayhaw infused desserts. When making jelly one must first boil the mayhaw fruit to create a stock. The more tart and reddish colored your stock, the more flavorful the jelly. When making your stock don’t give in to temptation and add more water. If your stock has a mild diluted flavor your finished jelly will also have very little flavor.
There are recipes that call for mayhaw pulp which is a by-product of straining the stock. Speaking of by-products, Lisa skims the foam that develops while making the jelly. When the jars are filled with the hot jelly mixture, Lisa also skims any bubbles. I know it was killing her to leave these bubbles floating on top of our jars, but I assured her it would create character in the photo shoot. Thank you, Lisa, for letting me keep a few bubbles on top. So, if you prefer smooth jelly, you too can skim the bubbles before sealing the jars. If you happen to visit Lucullus in New Orleans you might find a 19th century French hand blown verrine à confiture to fill with your delicious jelly. I happen to discover these vessels on one of my many visits to this stunning culinary antique shop in the French Quarter. The verrine à confiture is featured in some of my photos.
The jelly is most often enjoyed slathered on soft southern biscuits or toast. I also use it as a glaze on my crustless almond and fig tart, and my almond and pear tart. My parents came in for a visit from Texas last week and insisted on leaving with a jar of Lisa’s mayhaw jelly. I will soon travel to the west coast…with a jar of mayhaw jelly in my carry-on bag. I hope that you too, get to taste one of southeast Louisiana’s unique flavors.
Mayhaw Jelly
Servings: 6 8-ounce jars
Mayhaw Stock
Servings: 12 cups
1 gallon mayhaw fruit
12 cups water
1. In an extra-large pot, bring mayhaw fruit and water to a boil, and reduce to a simmer. Simmer until mayhaw fruit has turned pale and stock has a pink to reddish color and has a full-bodied flavor, about 30 minutes. Let cool.
2. Divide stock into 4 cup portions and freeze in an airtight container or re-sealable freezer bag up to 6 months.
Mayhaw Jelly
4 cups mayhaw stock (recipe above)
1.75 oz. box Sure Jell fruit pectin
5 cups granulated sugar
special equipment: large heavy-bottom pot for jelly, large pot to process jars, medium pot to keep lids warm, 6 sterilized 8-oz jars with lids and rims
1. Before making jelly prepare a canner by filling large pot for processing jars with enough water to submerge jars. Bring to a boil and reduce to a simmer while making the jelly.
2. In a medium pot, add lids and enough water to cover. Simmer while making jelly.
3. Have sterilized jars nearby and ready to be filled.
4. In a large heavy-bottom pot without the heat turned on, stir mayhaw stock and pectin together until pectin is dissolved.
5. Turn heat on and bring to a full, rolling boil, stirring occasionally.
6. Add sugar, stirring constantly to dissolve sugar, and return to a full rolling boil.
7. When mixture returns to a full, rolling boil, let boil for 1 minute 15 seconds. Turn off heat.
8. Let cool uncovered until all bubbles rise to the top creating a layer of foam, about 10 minutes. Using a large spoon, skim foam from top.
9. Reheat canner by increasing heat, and bringing water to a boil while filling jelly jars.
10. Ladle hot jelly mixture into jars, leaving ¼-inch headspace.
11. Wipe rims of jars. Using tongs or a magnetic lid lifter, remove one lid at a time from water and let excess water drip off. Place lids on jars; screw on bands until fingertip tight.
12. When canner has reached a full rolling boil, gently lower jars into pot. Return to a boil and heat jars in boiling water for and additional 10 minutes.
13. Transfer jars to a wire rack to cool. Let sit undisturbed while cooling. Do not tighten bands or press center of lids while cooling.
14. When completely cooled, press center of lid to test if completely sealed. If the lid springs back it is not sealed. Unsealed jars can be stored in the refrigerator up to 1 month. Store sealed jars in a cool place up to 1 year.
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Lemon Meringue Pie
My Lemon Meringue pie is a classic citrus dessert that is topped with a toasted marshmallowy meringue, and has nearly driven me crazy! A few years ago, my aunt Odilia mentioned that she regretted not learning how to make her mother’s lemon meringue pie. After I asked her about 100 questions related to texture, method and so on, I began my quest to recreate her mother’s pie. Each time she’d visit, I’d have a new version. First the meringue was too weepy (droplets on the surface of the meringue). The next time she pointed out that the filling was too runny. This is where I became a lemon meringue detective. I began from the bottom up. My pastry crust recipe was developed with Dawn Perry during a seven-week recipe development class, so I knew that was sound. The filling ranged from a cornstarch thickened to flour thickened filling. It HAD to have zest in it because my aunt recalls zesting the lemons for her mother’s pie. Finally, I recreated the filling to my aunt’s approval.
The meringue is another story. I was the hard one to please when it came to the meringue. I wanted a meringue that didn’t get weepy, those watery drops that develop on top when refrigerated. I also wanted a meringue that was tall and billowy with a marshmallow texture-- like the lemon meringue pie at Bistro Jeanty in Yountville, Ca. I compare all meringues to Bistro Jeany’s meringue.
This is where it gets technical. I’ve discovered that my previous attempts at meringue involved adding granulated sugar and cream of tartar directly to the egg whites and whipping them until stiff. The raw egg meringue was then dolloped onto the pie filling and briefly baked until there were a few brown spots on top of the meringue. Basically, the outer layer of the meringue was toasted, and the remainder underneath was raw. When this is refrigerated the raw meringue breaks down creating those brown droplets on top. Apparently, it doesn't have anything to do with dolloping the meringue on a cooled or heated filling, as I had previously thought. Yvette’s Law: If the meringue is raw it will eventually breakdown creating droplets on top of the meringue.
Stay with me here. I’ve developed a meringue recipe that utilizes granulated sugar to make an extremely hot syrup that is slowly added to the whipped egg whites, therefore; cooking the meringue. Therefore, becoming billowy and marshmallowy. Therefore, 95% as delicious as Bistro Jeanty’s meringue. (I had to leave room for improvement). Yvette’s Law #2: A properly cooked meringue will not breakdown and develop surface droplets.
That’s enough about the meringue. Trust me this dessert is fantastic! By the way, my Aunt Oldilia is thrilled to have a lemon meringue recipe that reminds her of her mother each time she prepares it. Let me know if you make this recipe. I’d love to see how it turns out so tag me on Instagram at y_delicacies or leave a comment below.
Lemon Meringue Pie
Servings: 8
Crust
1 of my pastry crusts, or make the following crust recipe:
2 ½ cups all-purpose flour, plus more for work surface
1 teaspoons kosher salt
1 cup (2 sticks), chilled unsalted butter
½ cup ice water
1 Tablespoon white or apple cider vinegar
parchment
dried beans or pie weights for blind baking the crust
For detailed photos to make the crust click here.
Filling
4 egg yolks
1/2 cup flour
1 cup sugar
2 Tablespoons lemon zest
1/4 teaspoon salt
2 cups water
2/3 cup lemon juice
4 Tablespoons butter, sliced
Meringue
6 egg whites
1 teaspoon cream of tartar
2 cups granulated sugar, divided
½ teaspoon vanilla
Crust
1. In a large bowl, whisk flour and salt together. Grate butter into the bowl, and toss to coat with the flour.
2. Stir ice water and vinegar together, and sprinkle over the flour/butter mixture. Using your hands, combine the mixture until it comes together in pebble size pieces. Some of the flour will not be incorporated. Using your hands, rub while flattening the butter and the loose flour between your fingertips. Continue this motion until all the flour is incorporated. If necessary, add 1 tablespoon of water to incorporate the flour.
3. Gather half of the dough together, press into a ½ inch thick disc and wrap in plastic wrap.
Refrigerate for up to 2 days or freeze for up to a month for later use.
4. Gather the remaining half of the dough on a floured surface and press into a ½ inch thick disc. Using a rolling pin, roll the disc into a 13-inch round. Gently wrap the dough around the rolling pin and transfer to a 9-inch diameter pie dish. Unroll and place the dough over hanging the pie dish.
5. Gently fit the crust into the bottom and sides of the pan with a 1 inch over hang. Fold edges under and decoratively crimp crust edge. Place pie dish in freezer until crust is firm, about 20 minutes.
6. Meanwhile preheat oven to 425°F. Line crust with parchment leaving about a 1” overhang, and fill with pie weights or dried beans. On the bottom oven rack, bake until the crust is golden brown around the edges, about 15 minutes.
7. Remove the parchment and beans, and return the shell to the oven until the bottom of the crust is deep golden brown, 5-10 minutes. Set aside to cool and reduce the oven temperature to 350° F.
Filling
1. Place egg yolks in a heat proof bowl, whisk and set aside.
2. In an unheated saucepan, whisk together flour, sugar, zest and salt. Add water and lemon juice and whisk to combine.
3. Turn heat to medium high, frequently whisking, cook just until the filling begins to bubble and the mixture thickens, about 5 minutes. Turn off heat.
4. While whisking yolks, add 3 Tablespoons of the flour mixture, one Tablespoon at time, until eggs are tempered.
5. While whisking the flour mixture, slowly pour in the tempered eggs, and whisk until well combined. Add butter and whisk until butter is melted and well combined. Set filling aside while making the meringue.
Meringue
1. Using an electric mixer with a whisk attachment on medium speed, beat the egg whites and cream of tartar until soft peaks form, 5-7 minutes. With the mixer running on low speed, slowly add ¼ cup of sugar.
2. Increase the speed to medium-high and beat until stiff peaks form, 8-10 minutes. Try to coordinate the timing of the egg whites reaching stiff peaks at the same time the following boiled syrup reaches 248°.
3. Meanwhile, in a medium sauce pan fitted with a candy thermometer, whisk together remaining 1 ¾ cup sugar and water. Bring to a boil until thermometer reads 248°F, the firm ball stage. Pour syrup into a heatproof cup with a pour spout.
4. With the mixer running on slow speed, slowly pour the vanilla and the syrup in a steady stream in the space between the beater and the bowl, avoiding pouring onto the beater. Increase speed to medium-high and as the syrup heats the egg whites they will begin to expand and thicken into a marshmallow like texture, 1-2 minutes.
Assembly
1. Preheat oven to 350°F.
2. Pour and evenly spread filling in baked pie shell. Dollop meringue on top, making sure to seal meringue to the edges of the crust so that it doesn’t pull away while baking. Draw meringue up into decorative peaks and swirls.
3. Place pie on a baking sheet and bake just until the edges of peaks and swirls are golden, 8-10 minutes.
4. Cool pie completely, about 3 hours. Chill uncovered until set, about 8 hours.
Do Ahead: Crust can be baked, cooled and stored at room temperature up to 1 day ahead. Filling can be cooked, cooled and chilled up to one day ahead. Pie can be completely assembled, and chilled uncovered up to 2 days ahead
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Crazy Creamy Dressing
Is this a dressing, a sandwich spread or a dip? Actually, I use it as all three. My family enjoys versatile condiments more than any family on the planet. We’re all passionate dippers. Each meal should always include a dipping course is our philosophy when it comes to eating. The ultimate meal would be a meal made of dippable finger foods. No utensils—even better!!
This is my base dressing that I tweak according to the items I have in my pantry. I’ve made this dressing with soaked walnuts rather than cashews. I’ve also tossed in a few sundried tomatoes in oil for a flavorful twist. Spice it up with a touch of wasabi or jalapeno pepper. All of these variations can be tossed with pasta* for a side dish or main course. Toss with potatoes for a potato salad, or with vegetables before roasting. Serve as a topping on baked potatoes. Thin out with a little more lemon juice, stir in some celery seeds and toss with cabbage for a tangy coleslaw. This family of dippers will use any variation as a dip with crudité…or whatever we happen to be eating.
*Use gluten-free pasta for a gluten free pasta dish
Crazy Creamy Dressing
Servings: 1 cup
½ cup raw cashews, soaked 8-12 hours
¼ cup water
3 Tablespoons olive oil
2 Tablespoons lemon juice
1 Tablespoon grainy mustard
1 large garlic clove
1 Tablespoon capers
¼ teaspoon kosher salt
¼ teaspoon black pepper
1. Drain and rinse soaked cashews. Place in a high-speed blender with water, olive oil, lemon juice, mustard, garlic, capers, salt and pepper.
2. Blend on high speed until smooth and creamy, about 1 minute. Add a squirt of lemon juice or a drizzle of water if too thick. Store in an air tight container in the refrigerator.
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Queso Fundido
Queso Fundido is a dish of gooey, chorizo goodness that can be served as a simple snack or transformed into a meal. It’s perfect as a game time treat or for family movie night when served with chips as a dip. Serve it with salsa martajada, sliced peppers, and warm tortillas for and easy taco night dinner. Honestly, I’ve been known to eat this for breakfast, too. It can be prepared with your favorite Mexican chorizo, or with my homemade recipe. I prefer making this with Chihuahua cheese, but you can easily substitute mozzarella, Monterey jack, or Oaxaca cheese.
Queso Fundido
Servings: 8
6 oz. Mexican chorizo
1 Tablespoon vegetable oil
12 oz. Chihuahua cheese, grated
(Oaxaca or Mozzarella, Monterrey jack cheese may be substituted)
Special equipment: 1 ½ quart baking dish
1. Preheat oven to 375°F
2. In a small skillet on medium heat, sauté chorizo in oil. Crumble and cook until browned, about 5 minutes. Set aside.
3. Layer half of the cheese in the baking dish and top with half of the chorizo. Repeat layers with remaining cheese and chorizo.
4. Bake until cheese is gooey and melted, 20-25 minutes. Serve with warm flour tortillas for easy tacos or serve with corn tortilla chips as a dip. Simply soften cooled queso fundido by placing back in the oven until melted.
Do Ahead: Chorizo can be cooked, cooled and layered with cheese in baking dish up to 1 day ahead. Store in refrigerator, and let stand at room temperature for 30 minutes before baking.
To reheat cooled queso fundido placing back in the oven until melted.
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Crawfish Cheesecake
When you read 'Crawfish Cheesecake' it's ok if you make a wincing face. You'll have a totally different reaction when you take your first bite of this creamy crawfish filled, pepper jelly topped party favorite. When I say ‘party’ I mean the holiday season. When I say holiday season, well that’s pretty much all year long in New Orleans. The traditional holiday season is followed by Mardi Gras season, and we then move into Festival season with French Quarter fest and Jazz fest to name a few. In New Orleans, there’s always a reason to make your favorite go-to appetizer.
It’s that time of year when crawfish are in season so bring on the crawfish boils! After hosting a crawfish boil, there’s always an overabundance of well-seasoned crawfish, corn, and mushrooms. Leftover ingredients add a nice pop of flavor to a variety of dishes. My crawfish cheesecake is a delicious treat that makes great use of your excess crawfish boil ingredients. The creamy blend of spices and crawfish are rich, and worthy of any special occasion. This recipe calls for a large springform pan, but I’ve also prepared it in smaller springform pans and frozen the individual cheesecakes. The mini versions thaw quickly, and are a great addition to any cheese platter, or served on their own with hearty crackers and pecan halves. When served as the large version, the cheesecake makes an impressive make-ahead party dish. Simply served with crackers or crudité for a crowd pleasing spread.
Crawfish Cheesecake
Servings: 10-12
Crust
2 ½ cups crushed butter crackers
½ cup butter, melted
1 egg white, beaten
Filling
2 Tablespoon olive oil
½ cup green onions, sliced
1/2 cup red bell pepper, diced
2 teaspoons fresh garlic, minced
1 teaspoon dried thyme leaves
½ teaspoon kosher salt
1/2 teaspoon black pepper
1 ½ lbs. cream cheese, softened
½ cup sour cream
3 eggs
¼ teaspoon Tabasco pepper sauce
2 cups crawfish tails, coarsely chopped
½ cup corn kernels, cut off of boiled cob
½ cup mushrooms, coarsely chopped
½ cup pepper jelly
special equipment: 9-inch springform pan
CRUST:
1. Preheat oven to 350 degrees F.
2. In a medium bowl, mix crackers, butter and egg white until well combined.
3. Press the mixture into the bottom of springform pan. Bake just until crust is lightly brown, 6-8 minutes. Set aside.
FILLING:
1. Heat olive oil in small skillet over medium heat. Sauté onions and bell peppers until bell peppers are softened, about 5 minutes. Turn off heat and stir in garlic, thyme, salt and pepper. Set aside.
2. In a mixing bowl, mix cream cheese, sour cream, eggs and pepper sauce until well blended. Scrape down sides of the bowl. Fold in bell pepper mixture, crawfish, corn and mushrooms until well combined. Spread filling over the prepared crust, and bake until firm in the center, 45-50 minutes.
3. Spread pepper jelly on top of cheesecake. Bake until jelly is heated and cheesecake is brown around edges, about 20 minutes. Cool cheesecake completely in springform pan on a rack. Carefully unmold the cheesecake and keep refrigerated until ready to serve.
Do Ahead: Cheesecake can be made up to 2 days ahead. Keep refrigerated and serve chilled with crackers and crudité.
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Spicy Candied Orange Peel
I’ve been attening pottery class each week for many years, but let’s be honest. While I sit, and build pottery each week with John Hodge, the session is basically a food and travel discussion. And let’s not forget to mention that we often share dishes in class that we’ve prepared the night before. At times, it’s a pottery, food discussion and noshing event all in one studio session. John recently described at length, as he often does, a salad he enjoyed on his travels to Umbria. The salad was constructed with delicate greens, a few shavings of cheese, a scattering of spicy orange peels and simply dressed with warm honey. That’s all I had to hear to make me stop on the drive home and purchase a few oranges to develop this recipe. I knew that I had to experience this flavor combination.
I’ve made candied orange peels before, but never spicy orange peels. I love chopped orange peels baked into batters and dough such as olive oil cake, panettone or shortbread cookies. It’s also lovely when garnishing desserts. It adds a beautiful pop of flavor and color atop a dollop of whipped cream to compliment rich desserts such as Pots de Crème or cheesecake. During the holidays, I decorate chocolate bark and mendiants with candied orange peel. Have you ever stuffed a piece of candied orange peel into a pitted date? It's a flavorful treat. Their sweet and spicy combination makes them perfect for a variety of uses, or enjoying just as is.
I’ve tried recipes for candied orange peels that require the peels to dry a day or two at room temperature. The high humidity in southeast Louisiana often requires a longer time frame. So, I’ve developed this recipe that can be completed in one afternoon with a little help from a low-temp oven bake that basically kick starts the dehydrating process. It does the trick of drying out the peels in one afternoon, but if time permits do let the peels sit uncovered overnight to ensure any damp spots have dried.
Let’s talk about sugaring the peels. I actually like splitting the batch and only dusting half of the peels with sugar right before the low-temp oven bake. This is my reasoning. I prefer to add the sugar-coated peels to batters and doughs when using candied orange peel as an ingredient in baked goods. When I stuff a piece into a pitted date, toss into a salad or add candied peels as an accompaniment to a charcuterie platter, I prefer the non-sugar coated peels. Whether I make this spicy version or the traditional sweet version (omit the pepper flakes), I always dust half of the batch with sugar and leave the remaining peels uncoated. Then I dry them. It’s simply preference whether you add the sugar dusting step. When I package the candied peels as a gift I do mix the two textures in each package. My gift recipients enjoy having the option of both textures.
Spicy Candied Orange Peel
Servings: 3 cups
5 navel oranges
3 cups granulated sugar, plus ¼ cup for coating strips (optional)
3 cups water
¾ teaspoon red pepper flakes
1. Cut off both ends of each orange. Working with one orange at a time, place an orange cut side down. Starting at the top and slicing downward, cut off the peel with pith in 1 ½ inch strips. Repeat all the way around the orange until all of the peel is removed. Peels can be left in wide strips or each strip can be sliced into thirds creating ½-inch wide strips.
2. Place orange strips in a medium pot and add enough water to cover the peels. Bring to a boil. Let boil until tender 10-15 minutes. Drain, but do not rinse.
3. In a medium pot bring sugar, 3 cups of water and pepper flakes to a boil. Stir until sugar is dissolved.
4. Add peels and return to a boil. Reduce to a simmer and cook until peels are translucent, about 1 ½ hours.
5. Preheat oven to 250°F. Place a wire rack on a rimmed baking sheet.
6. Using a slotted spoon, transfer peels to wire rack, separate and let drip for 10 minutes.
7. Spread ¼ cup granulated sugar in a shallow dish. Working in batches, toss peels in sugar and return to wire rack.
8. Place rack and baking sheet in oven and bake until the peels are firm, about 1 hour. Peels may appear wet when removed from oven, but will harden as they cool. If time permits, let sit uncovered at room temperature over night before packaging.
Do Ahead: Candied orange peels can be made up to 1 month ahead and stored in a tin in a cool place away from moisture.
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Cheddar Cheese Sauce
Creamy and velvety in texture, what more could you ask for in a cheese sauce? I created this recipe for a nacho bar, but I’ve been enjoying this sauce on steamed veggies, baked potatoes, mac and cheese and drizzled on breakfast tacos. Oh, the endless possibilities. My family loves to dip their food into any type of sauce so this is another one added to the rotation.
Cheddar Cheese Sauce
Servings: 3 cups
2 Tablespoons butter
2 Tablespoons all-purpose flour
1 cup whole milk
1 lb. sharp cheddar cheese, shredded
½ teaspoon kosher salt
3 Tablespoons juice from pickled jalapeño jar
3 Tablespoons chopped pickled jalapeños (optional)
1. In a medium sauce pan on medium heat, melt the butter and whisk in the flour. Cook until bubbly and slightly thickened, 2-3 minutes.
2. Whisk milk into the flour mixture in a steady stream until combined. Bring to a boil and immediately reduce to a simmer.
3. Add cheese and stir until melted. Add pickled jalapeño juice and salt and stir until combined.
4. For a velvety texture pour sauce into a blender, and blend for 10-20 seconds until smooth. Pour into serving dish and stir in chopped pickled jalapeños.
Make ahead: Sauce can be made 2 days ahead, cooled and stored in an airtight container in the refrigerator. Reheat on low heat in a sauce pan, or in 30 second increments in the microwave.
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New Orleans Style Bar B Q Shrimp
When I prepare New Orleans style Bar B Q shrimp for casual gatherings I always feel like I’m creating an illusion of a fancy dish. While guest are mingling I swiftly pop this prep-ahead dish into the oven, and within minutes the aroma of butter and spices fill the air. A few quick stirs, a run under the boiler, and the most flavorful dinner is served family style
You don't need to use your grill for New Orleans Style BBQ shrimp. If you can toss ingredients together and place them in the oven, you'll have no problem making this dish. This is a crowd pleasing dish that should be served with plenty of French bread for dipping into the Worcestershire-spiked butter sauce. I must admit that this is my husband’s signature dish that I have finally taken the time to watch it being prepared and take notes for this easy recipes. When serving New Orleans style Bar B Q shrimp we keep our dinner menu simple because our guest enjoy casually noshing on this dish while dipping bread into the flavorful sauce. We often serve this with an enormous green salad and of course, extra of napkins.
Rinse the shrimp and drain well.
Spread the shrimp in a large baking dish. Season and toss well to coat the shrimp with all of the spices.
Place sliced butter on top of the shrimp and bake.
Bake the shrimp until they began to turn pink and the butter is almost melted. Remove from the oven and stir well before placing the pan back in the oven.
Bake the shrimp for a few more minutes before increasing the temperature to broil.
Broil until all of the shrimp are a bright orange color.
Place the shrimp in a bowl with the sauce ladled on top. Serve with French bread for dipping. Udi's brand makes a great gluten free French baguette style bread.
New Orleans Style Bar B Q Shrimp
5 pounds shrimp with head and tails on
4 tablespoons olive oil
2 tablespoons Crystal hot sauce
3/4 cup Worcestershire sauce
1 cup fresh squeezed lemon juice
1 oz packet River Road Brand Bar B Q Shrimp seasoning ( MSG Free)
3 tablespoons black pepper
2 tablespoons Italian seasoning
1/4 teaspoon cayenne pepper
2 teaspoons garlic powder
5 bay leaves
1 pound butter, sliced
Preheat your oven to 375 degrees F.
Rinse the shrimp and drain well. Spread the shrimp in a large baking dish.
Drizzle the olive oil, Crystal hot sauce, Worcestershire sauce and lemon juice over the shrimp. Toss to coat the shrimp well.
Sprinkle the Bar B Q seasoning, black pepper, Italian seasoning, cayenne pepper, garlic powder and bay leaves over the shrimp. Toss to coat well.
Place the sliced butter on top of the shrimp. Place the pan on the middle rack of the oven. Bake the shrimp until they began to turn pink and the butter is almost melted, about 5 minutes. Remove from the oven and toss well.
Place the shrimp back in the 375 degree F oven for 5 minutes.
Increase the temperature to broil. Allow the shrimp to broil for about 3 minutes and remove from the oven. Toss well making sure to stir from the bottom to bring the juices and uncooked shrimp to the top. Return the pan to the oven.
Broil until all of the shrimp are a bright orange color, about 4-5 minutes.
Serve the shrimp in a bowl and ladle the sauce on top. Serve with French bread for dipping. If you are unable to eat traditional French Bread, Udi's brand makes a great gluten-free French baguette style bread.
#New Orleans BBQ Shrimp#New Orleans#BBQ Shrimp#Worcestershire sauce#shrimp#French bread#crowd pleasing dish
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Bakehouse Pie Workshop With Joy The Baker
We’re right in the middle of the hustle and bustle of the holiday season when we just can’t imagine adding another thing to our already packed schedule. So, what does one do? Schedule a pie baking workshop at the Bakehouse with Joy the Baker, of course. Last week I was beyond excited to find out that I had secured one of six tickets to the first workshop at Joy Wilsons’ newly renovated home in New Orleans. She has the wildly popular blog, Joy the Baker, and is a self-taught baker, turned professional baker, turned food photographer and cookbook author.
Our lively group spent the day learning about flour blends, local and mail order ingredient resources and the secret to Joy’s pastry crusts and pie fillings. We were assisted by Jon and Britt, and one very large and playful cat named Tron. My picture-perfect pie was styled in a magazine worthy photo shoot that was casually arranged by a well-lit window. I left with a bag full of goodies from King Arthur Flour and Bellegarde Bakery. I’m most grateful to have made new pie-loving friends and to have gained new tips and inspiration to fuel my pie making obsession.
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Mexican Hot Chocolate
My family’s tradition on New Year’s Eve is to include Mexican hot chocolate on the menu. It is fragrant and frothy and enjoyed late at night with Buñuelos. It’s just not New Year’s Eve without these two delicious treats. When we make traditional Mexican hot chocolate it is prepared with a hard tablet form of chocolate such as Abuelita, Ibarra or Kekua brands. This form of chocolate, also known as table chocolate, is a blend of cinnamon, chocolate and sugar. I’ve recently discovered the most divine hand-made Kekua Mexican chocolate which honors the traditional Aztec method of chocolate making. Kekua brand chocolate is also used in making savory mole sauces. For a limited time, you can order a package of Kekua brand chocolate at Try The World, and enter YDelicaciacies as your 15% discount code.
As a child I enjoyed New Year’s eve celebrations with hot chocolate lovingly prepared by my grandmother. She used a utensil, called a molinillo, which is a wooden tool that has multiple uses. The flat tip is used to grind the hard chocolate tablet after it has been soaked in milk or a small amount of water. Once the chocolate is well blended in the liquid, the molinillo becomes a wooden whisk. The handle is placed between both palms. The palms are rubbed back and forth while the end of the molinillo froths the milk. If you don’t have a molinillo you can pour the hot chocolate into a blender and carefully blend for a few seconds until frothy. I do hope you make this special blended drink, because it’s just not the holidays without a late night cup of Mexican hot chocolate.
Mexican Hot Chocolate
serves 4
½ cup water
4 oz. Mexican chocolate tablets (such as Ibarra, Abuelita or Kekua)chopped
3 ½ cups whole milk
1. In a medium sauce pan over medium heat, add water and chopped chocolate tablets, stirring and mashing until dissolved.
2. Add milk and stirring frequently, bring to a simmer until fragrant, about 10 minutes.
3. Froth with a molinillo or pour into a blender and blend until frothy. Serve immediately.
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Black Bottom Pumpkin Tart
Skip the bakery lines and make a gourmet version of pumpkin pie in the comfort of your own kitchen. This traditional favorite is made rich with a cookie like crust that is coated with dark chocolate and filled with a creamy pumpkin filling. How can you go wrong with pumpkin and chocolate and a filling that is extra creamy with the addition of cream cheese? Serve it with a dollop of whipped cream and a sprinkle of chopped chocolate for a round of applause!
Black Bottom Pumpkin Tart
Servings: 12
GF Tart Crust
Flour Blend (or use 2 cups Yvette’s Gluten Free Flour Blend), plus extra for dusting
½ cup cornstarch
½ cup white rice flour
½ cup brown rice flour
¼ cup potato starch (not potato flour)
¼ cup tapioca starch (also known as tapioca flour)
1/3 cup sugar
2 Tablespoons white chia seeds, ground
½ cup butter chilled and cubed
2 large eggs
Ganache
¼ cup heavy cream
4 oz. semi-sweet chocolate, chopped plus extra for garnish
Pumpkin Filling
4 oz. cream cheese, softened
2 Tablespoons heavy cream
4 eggs
½ cup brown sugar
¼ cup granulated sugar
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
1 ¾ cup pumpkin puree
whipped cream for serving
GF Tart Crust
1. Coat tart pan with butter or nonstick spray.
2. In a food processor, pulse flour blend, sugar and chia seeds until combined. Add butter and pulse until butter is chopped and evenly distributed.
3. Add eggs and pulse until dough forms, stop and scrape down sides as needed. If dough is sticky, knead with 1 Tablespoon of Yvette's gf flour at a time until firm. If dough is crumbly add 1 Tablespoon water at a time and pulse processor until dough forms.
4. Shape dough into a disc, and place on a piece of wax paper dusted with gf flour. Dust the top of the disc with gf flour and roll dough into a 13-inch round.
5. Using the wax paper to transfer the dough to tart pan, gently fit crust into bottom and sides of pan. Trim excess dough with knife, or by pressing the rolling pin along the top edge of pan. Freeze for 20 minutes before filling with ganache.
Ganache
1. In a small saucepan, bring heavy cream just to a boil. Immediately remove from heat and add chocolate. Let sit for 2-3 minutes.
2. Whisk until smooth. Pour into frozen tart shell, working quickly spread on bottom of shell. Place in freezer until firm, 20 minutes.
Pumpkin Filling
1. Preheat oven to 350°F.
2. In a large bowl, beat cream cheese and heavy cream until smooth. Add eggs, one at a time, and beat until well blended. Add brown sugar, granulated sugar, cinnamon, nutmeg and cloves until well blended. Add pumpkin puree until smooth.
3. Place ganache coated pie shell on a rimmed baking sheet, and pour the pumpkin filling into the shell. Bake until the crust is golden brown, the filling is raised around the edges and the center is set, 60-70 minutes. Transfer to a wire rack and let cool in pan. Serve with a dollop of whipped cream, and garnish with chopped chocolate.
Do Ahead: Tart can be made 2 days ahead, loosely cover and refrigerate.
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Cranberry Tart With A Cocoa Crust
If you’re a fan of these sweet-yet-tart berries, you’re in for a real treat. This no-prebake cookie-like crust beautifully compliments the tangy cranberry filling. The filling is so delicious you can serve it in place of your traditional canned sauce. Both the crust and filling have make-ahead options which are always a win when planning a Thanksgiving menu. If you’re in need of a dessert that is delicious at room temperature, this recipe has you covered. If you’re in need of a glamorous gluten-free treat…this is the recipe that you’ll love! It’ll play the starring role on your holiday table.
Cranberry Tart With A Cocoa Crust
Servings: 8
Cranberry Filling
12 oz. fresh cranberries
1 ¼ cup granulated sugar
¼ cup orange juice
¼ cup water
1 Tablespoon orange zest
1 teaspoon cinnamon
1. In a medium sauce pan, bring cranberries, sugar, juice, water, orange zest and cinnamon to a boil. Reduce to a simmer, cover, stirring occasionally, until all berries have burst, about 5 minutes.
2. Uncover and reduce liquid by half and cranberries are a jam-like consistency, 15-20 minutes. Let cool uncovered.
Gluten-Free Cocoa Crust
Flour Blend (or use 2 cups Yvette’s Gluten Free Flour Blend), plus extra for dusting dough
½ cup cornstarch
½ cup white rice flour
½ cup brown rice flour
¼ cup potato starch (not potato flour)
¼ cup tapioca starch (also known as tapioca flour)
1/3 cup granulated sugar
2 Tablespoons ground white chia seeds
2 teaspoons cocoa powder
1 teaspoon ground cinnamon
½ cup butter chilled and cubed
2 large eggs
Special equipment: 9-inch removable bottom tart pan, wax paper
1. Preheat oven to 350°. Coat tart pan with nonstick spray.
2. In the bowl of a food processor, pulse flour blend ingredients with sugar, chia seeds, cocoa powder, and cinnamon until combined. Add butter and pulse until butter is chopped and evenly distributed.
3. Add eggs and pulse until dough forms, stop and scrape down sides as needed. If dough is sticky, knead with 1 Tablespoon of gf flour at a time until firm. If dough is crumbly add 1 Tablespoon water at a time and pulse processor until dough forms.
4. Set aside 1/4 of the dough. Shape the ¾ portion of the dough into a disc, and place on a piece of wax paper dusted with gf flour. Dust the top of the disc with gf flour and roll dough into a 11-inch round.
5. Use the wax paper to transfer the dough to tart pan, gently fit crust into bottom and sides of pan. Trim excess dough with knife, or by pressing the rolling pin along the top edge of pan. Use excess dough to patch crust if needed. Freeze for 20 minutes before filling with cranberry filling.
6. On a piece of wax paper dusted with gf flour, roll remaining dough about ¼-inch thick. Use decorative cookie cutters to cut out shapes. Set aside.
7. Spread cranberry filling in frozen crust. Arrange cut out shapes on top. Place tart on a rimmed baking sheet and bake until crust is firm and filling begins to gently bubble around edges, 45-50 minutes. Cool completely in pan on rack.
Do Ahead: The cranberry filling can be made up to one week ahead and refrigerated until ready to fill the tart or serve as cranberry sauce. The crust can be made, tightly sealed in plastic wrap and chilled 2 days ahead. Bring to room temperature before rolling and fitting into tart pan. The tart can be made up to 2 days ahead, loosely cover and chill or set at room temperature covered in a dessert dome.
#cocoa#tart#holiday side dish#thanks#gluten free crust#cranberry#Cocoa crust#cranberry tart#dessert#recipe#gluten free
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Chicken Confit
If you’re having a small gathering for Thanksgiving, or baking a turkey is a little too intimidating, here’s an alternative for Thanksgiving that I enjoy for many reasons. Chicken confit offers extraordinary flavor with minimal effort. It can be prepared days in advance, and you simply reheat and crisp on Thanksgiving Day. The confit chicken has a texture that is succulent and it is topped with a crisp skin. And how about that infused oil that is poured off after the chicken is braised? Dress up your roasted veggies by tossing them in this flavorful oil. Add this infused oil along with some of the caramelized garlic into your whipped potatoes for an incredible flavor boost. Be sure to whip up the caramelized garlic cloves and beautifully baked thyme sprigs into a versatile vinaigrette. Pour the vinaigrette on salads, marinate roasted veggies and slather it on sandwiches with thanksgiving leftovers. If you don't make chicken confit for Thanksgiving, make time to enjoy this dish with family and friend as you celebrate the spirit of the holiday season.
Chicken Confit
Servings: 8
2 ½-3 cups olive oil
30 thyme sprigs
20 garlic cloves
4 ½-5 lbs. skin-on, bone-in chicken thighs
kosher salt
fresh cracked black pepper
2 teaspoons dried thyme
8 bay leaves
Special equipment: 9x13 baking dish and a rimmed baking sheet
1. Preheat oven to 275°F.
2. Pour just enough olive oil in dish to lightly coat bottom. Arrange a few springs of thyme and a few garlic cloves on bottom of dish and set aside.
3. Season chicken on both sides with salt, pepper and dried thyme and nestle into baking dish, skin side down.
4. Arrange garlic cloves, thyme sprigs and bay leaves on chicken. Pour remaining oil in dish until chicken is submerged. Set dish on a rimmed baking sheet, and bake for 2 hours. You’ll notice garlic beginning to caramelize and chicken beginning to release fat. Turn chicken skin side up and bake until chicken is cooked through and yields easily to the tines of a fork, 1-2 hours.
5. Pour off infused oil and reserve for another use.
6. In a large skillet, heat 2-3 Tablespoons infused oil on medium-high. Working in batches, transfer chicken to skillet, skin side down and cook until skin is browned and crisp, about 5 minutes. Arrange on serving dish skin side up, garnish with cooked thyme sprigs and caramelized garlic and serve.
Do Ahead: Chicken can be baked, but not crisped 3 days ahead. Bring to room temperature and reheat at 300°F before crisping.
Garlic & Thyme Vinaigrette
The infused oil can dress up your roasted veggies. Why not toss a few of the garlic cloves, thyme sprigs and the infused oil in a blender to make the most flavorful vinaigrette? Serve on your favorite salad greens.
Servings: ½ cup
2 Tbsp confit garlic
4 confit thyme sprigs, stems removed
3 Tbsp rice vinegar
2 tsp Dijon mustard
½ cup olive oil
1. In a blender, blend the garlic, thyme leaves, vinegar and mustard until well blended.
2. With the blender running on low speed, pour the oil into the blender. Increase speed to high and blend until emulsified.
Do Ahead: Can be made 1 day ahead. Cover; chill. Bring to room temperature and rewhisk before using salad.
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Chicken Liver Pâté with Pickled Red Onions
The cooler weather is slowly arriving, and my cooking seems to include the rich flavors of fall. It’s also that time of year where I gather with friends around the outdoor fireplace with delicious food and wine. I always leave the wine selection up to my husband, and he never disappoints. I, on the other hand, enjoy creating a variety of platters that I present in a few courses. I’ll usually begin with a cheese and pâté platter with plenty of accompaniments. We’ll work our way into a dessert platter that might simply be a selection of treats, homemade or from our local bakery, that I cut into bite size pieces. My most requested platter is the s’mores platter that includes my homemade marshmallows with a lineup of chocolates and graham crackers. Each course is like a treasure hunt of your favorite nibbles
My autumnal snack platters often include my chicken liver pâté which is rich and spreadable. It is complimented with the fall flavor of cloves in my pickled red onion recipe. Together, these are delicious spread on crostini, or on a tart apple slice. Pâté with pickled onions are a great addition to any platter that you might serve on a crisp fall evening. So when there’s a chill in the air, gather a few cushions and some warm throws. Then head to your outdoor space with a snack platter as you enjoy the autumnal weather. Cheers!!!!
Chicken Liver Pâté
Servings: 4 cups
½ cup butter
2 cups white or yellow onions, diced
1 teaspoon dried thyme leaves
1 teaspoon coarse black pepper
2 lbs. chicken liver, rinsed and well drained
1 teaspoons kosher salt
1/2 cup white truffle oil
Special equipment: food processor, ramekins or glass jars (optional)
1. In a large skillet on medium heat, melt the butter. Add the onions, thyme and black pepper and cook until onions are translucent, 8-10 minutes.
2. Add livers, stirring often, and cook until brown on the outside and still pink in the center, 8-10 minutes.
3. Using a slotted spoon to drain excess liquid, transfer liver and onions to a food processor. Add salt and pulse until livers are chopped. With the processor running add truffle oil and process until smooth, about 2 minutes. Taste and adjust salt and pepper if needed.
4. Pour into ramekins or jars and let cool uncovered. Cover with plastic wrap or an airtight lid and refrigerate up to 5 days.
Pickled Red Onions
Servings: 2 cups
2/3 cup rice vinegar or champagne vinegar
1/3 cup water
1/3 cup sugar
2 teaspoons kosher salt
¼ teaspoon ground cloves
2 cups red onions, thinly sliced
1. Place onions in a non-reactive, heat proof bowl.
2. In a small saucepan, combine vinegar, water, sugar, salt and cloves over high heat. Bring to a boil, stirring, until sugar and salt dissolve.
3. Pour the hot pickle brine over the onions. Cover bowl with plastic wrap and set aside at room temperature until cool.
4. Transfer onion and pickling brine to a jar, cover tightly and refrigerate up to 2 weeks.
Platter Assembly
The pâté and pickled red onions can be assembled on a platter with and assortment of cheese and staples from your refrigerator and pantry: Mimolette, Beemster, Parmesan cheese, Marcona almonds, olives, capers, honeycomb, cornichon, satsumas, apples slices, pear slices, simple crostini or Parmesan crostini.
#chicken liver#pâté#recipe#snack platter#fall#autumn#snacks#Beemster#Mimolette#Parmesan cheese#crostini
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Thai Speckled Trout Salad with Green Onion Dressing
There's a few components to this salad, but you've got this!!! Make the dressing a day a head, make the noodles up to a day a head, and marinate the fish up to 6 hours ahead. Salad assembly will be a breeze for this beautiful meal with layers of bright flavors. Substitute your favorite fish if speckled trout isn't available. In southeast Louisiana we have shallow coastal areas with the perfect conditions for speckled trout. Our estuaries are considered some of the best throughout the gulf coast, and if your husband enjoys fishing, you can be sure that speckled trout will be available.
Thai Speckled Trout Salad with Green Onion Dressing
Servings: 4-6
Fish
¼ cup tamari
3 Tablespoons orange juice
1 Tablespoon fish sauce
2 Tablespoons brown sugar
2 Tablespoons chopped fresh ginger
1 ½ lbs. speckled trout
3 Tablespoons olive oil
Dressing
½ cup green onions, coarsely chopped
1/3 cup rice vinegar
2 teaspoons brown sugar
1 teaspoon tamari
1 garlic clove
1/8 teaspoon red chili pepper
2/3 cup vegetable oil
Salad
2 oz. rice stick noodles
1 teaspoon vegetable oil
5 oz. arugula
1 cup green onions, chopped
1 cup cherry tomatoes
1 cup cilantro leaves
3 Tablespoons toasted sesame seeds
Fish
1. In a medium bowl, whisk together tamari, orange juice, fish sauce, brown sugar and ginger until sugar is dissolved. Pour into re-sealable bag and add fish.
2. Let marinade in refrigerator for 1 hour and up to 6 hours. Drain marinade before cooking.
3. In a large skillet on medium-high heat, heat olive oil. Working in batches, turning only once, cook fish until edges are dark brown and fish is cooked through, 3-5 minutes.
4. Transfer to a serving plate until ready to assemble salad.
Dressing
1. In a blender, puree green onions, vinegar, sugar, tamari, garlic and pepper.
2. With blender on low speed, slowly pour oil into puree. Increase speed to high until dressing is emulsified. Refrigerate until ready to serve.
Salad
1. In a small pot of boiling salted water, cook noodles until al dente.
2. Drain and run under cold water. Toss with vegetable oil until coated. Cover until ready to serve.
3. In a large bowl, toss noodles, arugula, green onions, tomatoes, cilantro and sesames seeds with dressing.
4. Divide salad among plates and top with fish. Serve immediately.
Do Ahead: Dressing can be made 1 day ahead. Noodles can be made 1 day ahead, tossed in oil, wrapped and refrigerated. Fish can be marinated up to 6 hours ahead.
#Thai Speckled Trout Salad#Thai#speckled trout#salad#louisiana seafood#recipe#green onion dressing#estuarie#gulf coast fishing
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