Chicken and sausage gumbo

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Although I love the flavors of Louisianan style cooking, I have very little experience cooking cajun/creole dishes. Since some of Hubs favorite dishes come from this region, I thought I'd give making gumbo a try. The most important and time consuming part of making gumbo is making the roux. When I first read the recipe I saw that it said 20-25 minutes stirring contently. I didn't really think it would take that long but yeah it really does. Oh and don't think you can stop stirring. Do that and you'll end up with burn roux and have to start all over! Don't let making a roux scare you into not making gumbo. It's not difficult, just time consuming, but so worth it in flavor.
Another important component of gumbo is the vegetable base known as the Holy Trinity. Onions, bell peppers, and celery. These three vegetables are the base of most dishes in Cajun style cooking, much like the French use mire poix (onions, celery and carrot).
Many gumbos include okra, which is not my favorite vegetable. I was drawn to this recipe because it didn't include okra.
File (pronounced fee-lay) is the traditional table garnish for gumbo's. It is add to the gumbo after it's finished cooking to thicken the gumbo. Never add file to the gumbo while it's cooking, or you'll end up with a thick stringy mess. I opted not to add the file to mine so my gumbo was thinner, more soup-like, but really delicious.

Chicken-and-Sausage Gumbo

Makes 4-6 servings

PREP: 55 MIN., COOK: 3 HRS.

1 pound andouille sausage, cut into 1/4-inch-thick slices

4 skinned bone-in chicken breasts

Vegetable oil

3/4 cup all-purpose flour

1 medium onion, chopped ½ green bell pepper, chopped

2 celery ribs, sliced

2 quarts hot water

3 garlic cloves, minced

2 bay leaves

1 tablespoon Worcestershire sauce

2 teaspoons Creole seasoning

½ teaspoon dried thyme

½ to 1 teaspoon hot sauce

4 green onions, sliced

Filé powder (optional)

Hot cooked rice

Garnish: chopped green onions

COOK sausage in a Dutch oven over medium heat, stirring constantly, 5 minutes or until browned. Drain on paper towels, reserving drippings in Dutch oven. Set sausage aside.

COOK chicken in reserved drippings in Dutch oven over medium heat 5 minutes or until browned. Remove to paper towels, reserving drippings in Dutch oven. Set chicken aside.

ADD enough oil to drippings in Dutch oven to measure ½ cup. Add flour, and cook over medium heat, stirring constantly, 20 to 25 minutes, or until roux is chocolate colored.

Here's the progression of the roux from blond to chocolate.

Stir in onion, bell pepper, and (the Holy Trinity of Louisiana cooking); cook, stirring often, 8 minutes or until tender. Gradually add 2 quarts hot water, and bring mixture to a boil; add chicken, garlic, and next 5 ingredients. Reduce heat to low, and simmer, stirring occasionally, 1 hour. Remove chicken; let cool.



Add sausage to gumbo; cook 30 minutes. Stir in green onions; cook for 30 more minutes.

Andouille sausage

Bone chicken, and cut meat into strips; return chicken to gumbo, and simmer 5 minutes. Remove and discard bay leaves.


Remove gumbo from heat. Sprinkle with filé powder, if desired. Serve over hot cooked rice. Garnish, if desired.

Hello Kitty Cake Pops... Meow!

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I enjoy surfing other blogs to see what other people are doing. I'm always amazed at all the original and creative ideas out there. One blog that never disappoints and is packed with inspiring and creative, as well as super cute, ideas is Bakerella. I fell in love with her adorable cupcake bites the very first time I laid eyes on them. She gives step-by-step instructions on her blog on how to make the cupcake bites and pops. I've wanted to try to making them myself for a while now, but just never quite got around to it. Well a couple of days ago she posted the most adorable Hello Kitty cake pops on her site, instructions included. They are so cute! I had some extra cupcakes and frosting in the fridge so I decided to finally try making the cake pops. I had a great time, it was a lot of fun. Mine aren't quite as perfect as Bakerella's but I was happy with my first attempt. Other than using my leftover homemade frosting, I followed her instructions. I don't know if using the canned frosting makes any difference, but the homemade frosting seemed to work just fine. Thanks Bakerella! I had a great time making these cake pops.
Visit Bakerella's blog for step-by-step instructions on making the Hello Kitty cake pops. Even if you don't make the cake pops, just browsing her blog will be inspiration to bake something or maybe just make you drool!!

Check out how the ears are made. Brilliant!

Chocolate Valentino Cake

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The February 2009 challenge is hosted by Wendy of WMPE's blog and Dharm of Dad ~ Baker & Chef.
We have chosen a Chocolate Valentino cake by Chef Wan; a Vanilla Ice Cream recipe from Dharm and a Vanilla Ice Cream recipe from Wendy as the challenge.

This month's Daring Baker challenge was to make Chocolate Valentino cake and ice cream. The cake is flourless chocolate cake and we had the choice to make ice cream as an added challenge.
I made individual cakes on top of a caramel sauce topped with toasted coconut. I added a bit of cinnamon to the ice cream. This was a really fun and tasty challenge! Thanks Dharm and Wendy! Check out all the other daring baker's here.
Preparation Time: 20 minutes
16 ounces (1 pound) (454 grams) of semisweet chocolate, roughly chopped
½ cup (1 stick) plus 2 tablespoons (146 grams total) of unsalted butter
5 large eggs separated

1. Put chocolate and butter in a heatproof bowl and set over a pan of simmering water (the bottom of the bowl should not touch the water) and melt, stirring often.
2. While your chocolate butter mixture is cooling. Butter your pan and line with a parchment circle then butter the parchment.
3. Separate the egg yolks from the egg whites and put into two medium/large bowls.
4. Whip the egg whites in a medium/large grease free bowl until stiff peaks are formed (do not over-whip or the cake will be dry).
5. With the same beater beat the egg yolks together.
6. Add the egg yolks to the cooled chocolate.
7. Fold in 1/3 of the egg whites into the chocolate mixture and follow with remaining 2/3rds. Fold until no white remains without deflating the batter. {link of folding demonstration}
8. Pour batter into prepared pan, the batter should fill the pan 3/4 of the way full, and bake at 375F/190C
9. Bake for 25 minutes until an instant read thermometer reads 140F/60C.
Note – If you do not have an instant read thermometer, the top of the cake will look similar to a brownie and a cake tester will appear wet.
10. Cool cake on a rack for 10 minutes then unmold.

Since this was cake was called Valentino, I couldn't resist making one in a heart shape.
Wendy's Ice Cream Recipe
Vanilla Philadelphia Style Recipe
Preparation Time: 5 minutes
2 cups (473 ml) of half and half (1 cup of heavy cream and 1 cup of whole, full fat milk)
1 cup (237 ml) heavy cream
2/3 (128 grams) cup sugar
Dash of salt
1 (12 grams) tablespoon of vanilla
I added 1/2 tsp of cinnamon to mine
Mix all ingredients together (we do this in a plastic pitcher and mix with an emulsifier hand blender-whisking works too).
Refrigerate for 30 minutes or longer
Mix in your ice cream maker as directed.

Happy Fasnacht Day!

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In good Pennsylvania Dutch fashion, my mom made doughnuts today. A tradition rooted in my Pennsylvania Dutch heritage. For those of you not familiar with this tradition, fasnacht's day is observed the day before Ash Wednesday marking the beginning of Lent. This day goes by many monikers. New Orleans has Mardi Gras and today is Fat Tuesday. While living in Germany, we celebrated Fasching and Karneval and there are several other names as well.
Unlike many other pre-lent celebrations, Fasnachts day is limited to a single day and literally means "eve of the fast". The potato based doughnuts that were made are also known as fasnachts. The fasnachts were made to use up fat, lard, and sugars before the Lent fasting period when no sweets were eaten.
My dad is from a Mennonite family. I remember as a small child watching my grandmother make fasnachts. By the time she finished, her whole large kitchen table was covered with doughnuts. Then we all ate as many fasnachts as we could hold. As a child it was a day that I looked forward to only second to Christmas.
My mother has carried on this tradition. Yeah! I ate three, today!

Honey Shortbread

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I love shortbread cookies. All that flaky buttery goodness. What could be better? Well how about shortbread with a toffee-like layer on top and just a hint of saltiness? Oh yeah it's really good and super easy to make as well. The honey melts into the top of the shortbread and kind of caramelizes on the top. Paired with the salt and the buttery shortbread...in short (pun intended) yum!
Honey Shortbread
Nonstick cooking spray
7-1/2 oz. (1-2/3 cups) unbleached all-purpose flour
1/3 cup granulated sugar
6 oz. (3/4 cup) cold unsalted butter, cut into 1-inch pieces
3 Tbs. honey
1 tsp. kosher salt (I used gray sea-salt)

Spray a 9-1/2-inch tart pan with removable bottom with cooking spray.

In a food processor, briefly pulse the flour and sugar. Add the butter and pulse until incorporated and the mixture is sandy and uniform. Press the dough evenly into the prepared pan with your fingers. There will be some loose crumbs around the edges, but most of the dough should be solid and compact. Refrigerate until chilled, least 30 minutes.

Position a rack in the center of the oven and heat the oven to 350°F. Using the tines of a fork, dock the dough evenly all over. Bake the shortbread until golden in the center, 40 to 45 minutes.

Heat the honey in the microwave until warm and liquid but not boiling, about 10 seconds. Pour the honey over the shortbread and spread with a pastry brush over the entire surface. Sprinkle the salt evenly over the honey. Return the pan to the oven and bake for 3 minutes more.

Transfer the pan to a rack and let the shortbread cool slightly, about 15 minutes. While still warm, remove the tart pan ring and cut the shortbread into 12 wedges with a sharp knife. Cool completely before serving or storing. The cookies will keep in an airtight container at room temperature for 1 week.
Source: Fine Cooking
October 23, 2008

Happy Valentines Day

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I just wanted to say Happy Valentines Day to everyone and say thank-you for all the nice comments you all have left me. I'm still blown away that so many people drop in and read my blog. You all are great and I'm sorry I've been so neglectful! I've just been really swamped for a couple of weeks. So I thought I'd post a few pictures showing you all a little of what I've been up to over the last week or so. This is just a bit of what I've been baking:

Heart shaped sugar cookies in various shades of pink

White chocolate dipped strawberries

Baby shower cupcakes

More Valentines Day cuppies!

Have a Happy Valentines Day!! Normal life should resume soon( I hope!!) and I promise I'll drop by and "visit" you all soon! Thanks for all the blog love you've given me:)

Pomegranate gelato

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The folks at POM Wonderful recently contacted me and asked if I'd like a free sample of their pomegranate juice. Umm... let me see...Yes!!! You don't have to ask me twice! I love the stuff and you want to give me some, FREE! Okay, I'll take off your hands;)
We almost always have a bottle of juice in the fridge. It's not only delicious but incredibly good for you as well. It's an antioxidant superpower and has been shown to improve heart health as well. Check out all of the amazing health benefits of pomegranate juice here.
Yesterday I opened my door and found a FedEx package sitting there. I couldn't recall ordering anything, but the box had my name on it. Then I saw the POM label! Inside the box was and entire case of pomegranate juice!! I was so excited, like I'd won some kind of food lottery. I guess I'm easily thrilled, but really how cool is this:

Thanks POM Wonderful!! Now to figure out what to make with all that delicious juice.

Way back sometime near the beginning of December, I sent hubs to the grocery store to pick up something I needed for dinner. I know that in doing this that I'll end up with not only what I sent him to get, but more than likely, several kinds of mustard and at least one bottle of hot sauce. He claims we can't have enough mustard and there's always some new variety he wants to try. Same thing with the hot sauce. On this particular occasion he mentioned on the way out the door that he was going to get some Haagen Daz Fleur de Sel caramel ice cream. I introduced him to this amazing ice cream shortly after he'd returned from Iraq and it was love at first bite. When He got home from the store and began putting away the various mustards and hot sauces he'd purchased, explaining the need for each one. He told me that unfortunately the store didn't have the Fleur de sel ice cream so he gotten the Haagen Daz Pomegranate Chip instead. After tasting it we were not disappointed at all in the substitution. It was just as delicious. Anyway when I got the case of juice from the POM people, I knew right away I knew I wanted to try to recreate that pomegranate ice cream.

Ingredients:
1 1/4 cup POM Wonderful pomegranate juice
3/4 cup granulated sugar
1 1/4 cup heavy cream
3 ounces of dark chocolate, roughly chopped
Combine the juice and sugar in a small, non-reactive pot and bring to a simmer. Continue to simmer, uncovered, for about 10 minutes. It will become slightly syrupy. Set aside to cool completely. When the resulting pomegranate and sugar syrup has cooled, whisk in the heavy cream and refrigerate until very cold about 2 hours. Churn according to ice cream machine's instructions. Add the chocolate pieces in the last five minutes of churning. The gelato will still be very soft at this point. Put ice cream into a freezer container and freeze for another several hours or overnight to get the perfect texture.


Okay so maybe this recipe defeats the heart healthy part, but it's so good! Stay tuned for more recipes/ideas for pomegranate juice. Coming soon pomegranate vinaigrette...