April 2010 Archives

Originally from: Cochon Restaurant, New Orleans

A delicious gumbo in its own right, this recipe also serves as an excellent base gumbo recipe. Substitute the meats and vegetables (just not the trinity (the onion, celery, and bell pepper)) for whatever else you have leftover in the fridge.

Ingredients

• 1 ½ cup flour
• 1 ½ cup oil
• 2 cup diced onion
• 1 cup diced green pepper
• 1 cup diced celery
• 3 Tablespoon chopped garlic
• 1 ½ gallon pork or chicken stock
• 1 ½ pound okra sliced crosswise ½ inch wide and seared in lard until lightly browned
• 2 cups cooked blackeyed peas (cook in chicken stock with large pieces of mirepoix that can be removed after cooking)
• 2 cups bacon braised greens (collards or mustards cooked in bacon and onions with sugar, vinegar, hot sauce and salt and pepper)
• 2-3# Pork butt (raw weight) fully smoked and chopped
• File 2 Tablespoons
• Thyme 1 Tablespoon
• Chile powder 1 Tablespoon
• Paprika 1 Tablespoon
• White pepper 1 Tablespoon
• Black pepper 2 Tablespoon
• Cayenne pepper 1 Tablespoon
• Bay leaves 3 each

Directions

1. Make a dark roux using the oil and flour. (Paul Prudhomme’s Louisiana Kitchen has some good roux techniques, advice and gumbo recipes
2. As soon roux is the right color (just past red and turning back to brown but not scorched or smelling really burnt) add the diced vegetables and garlic
3. Add the stock and stirring very frequently bring up to a simmer. Simmer for about 1hour stirring lots. Skim all of the fat that separates out.
4. Taste the gumbo. It should not taste pasty and like the roux anymore. If it does you may need to add more stock up to ½ gallon. This is different every time depending on the exact measurement of flour, strength of starch in the flour, degree of cooking of the roux among other things so add the stock in stages and let it cook and come together before adding more.
5. When the gumbo is the right consistency add the okra, blackeyed peas, greens, pork and seasoning. Allow to return to a simmer and adjust the seasoning. Serve with steamed rice or potato salad

My best method so far for a dark roux is to use peanut oil and not let the oil get above 400F. With constant stirring, the roux should take 45-60 minutes. Be patient and you will be justly rewarded. --Seth

Originally from: Gina Depalma - "Dolce Italiano: Desserts From The Babbo Kitchen"

Ingredients

• 1 1/2 cups plus 1 Tbs unbleached all-purpose flour, plus more for dusting the pan
• 1 lemon
• 1 lime
• 1 orange
• 3/4 cup instant or fine polenta
• 2 teaspoons baking powder
• 1 teaspoon kosher salt
• 4 large eggs
• 1 cup granulated sugar
• 3/4 cup extra-virgin olive oil
• 2 cups confectioner's sugar, plus more for dusting (optional)

Directions

1. Preheat the oven to 325 F and position a rack in the center. Lightly grease a 9-inch springform pan with butter or nonstick cooking spray, dust the pan with flour, and tap to knock out the excess. Grate the zest from the lemon, lime, and orange, setting the zests aside for the cake batter and reserving the fruit for the glaze.
2. In a medium bowl, whisk together the flour, polenta, baking powder, and salt and set aside. In the bowl of an electric mixer fitted with the whisk attachment, beat the eggs and granulated sugar together on medium-high speed until they are pale yellow and have tripled in volume, 3 to 4 minutes. Beat in the reserved citrus zests.
3. Alternate adding the dry ingredients and the olive oil to the egg mixture; begin with one third of the dry ingredients, then add half the oil, followed by another third of the dry ingredients, beating only until each addition is incorporated. Stop the mixer and briefly scrape down the sides of the bowl. Beat in the remaining olive oil, followed by the last third of the dry ingredients.
4. Pour the batter into the prepared pan and smooth the top with a spatula. Bake the cake for 25 to 30 minutes, rotating it 180 degrees halfway through the baking time to ensure even browning. The cake is done when it springs back lightly when touched and pulls away from the sides of the pan, and when a cake tester inserted in the center comes out clean. Cool the cake in the pan on a rack for 12 to 15 minutes, then carefully remove the sides of the pan and allow the cake to cool completely.
5. While the cake is cooling, make the glaze: Sift 2 cups confectioners' sugar into a large bowl. Squeeze 1 Tbs of juice from each of the reserved citrus fruits. Add the citrus juices to the bowl and whisk until smooth. If the glaze seems too thick, add a few drops of water until it falls easily from a spoon. Drizzle the glaze over the cooled cake and allow it to set until it is completely dry.
6. Carefully remove the bottom of the springform pan with an offset spatula and transfer the cake to a serving plate. If desired, dust the cake with additional confectioners' sugar before serving. Any leftover cake may be wrapped in plastic and served the following day.

Omit the glaze and replace with candied kumquats and mascarpone cream (ala Avec). Use a high-quality, fruity Spanish Olive Oil.

Originally from: Seth Hamstead

Ingredients

• 2 Tablespoon Mint, minced
• 2 Tablespoon Cilantro, minced
• 1/2 Yellow Onion, minced
• 4 cloves Garlic, crushed
• 1 teaspoon Cumin
• 2 teaspoon Coriander
• 2 teaspoon Salt
• 1 teaspoon Black Pepper
• 1 teaspoon Cayenne Pepper
• 2 Tablespoon Olive Oil
• 1.5 Pound Lamb Shoulder, ground

Directions

1. Combine ingredients and mix until slightly tacky and all ingredients are well distributed.
2. Form into patties and grill, fry, or roast.