Saturday, October 30, 2010
2 cups flour
1 cup sugar
1 tablespoon grated orange peel
1 1/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon soda
3/4 cup orange juice
2 tablespoons butter
1 cup fresh cranberries - chopped (I threw them in whole, and let the mixer chop them)
1 cup nuts (ditto on the chopping)
Combine all ingredietns except cranberries and nuts, mix well, stir in cranberries and nuts, pour into pan which is well greased and bake at 375 for 35-45 minutes.
Yes, you can see this one earned the distinction of Easy - mostly because I took it upon myself to make the chopping of the nuts and cranberries easier. A little something I learned, if you just toss them in and let them whip themselves with the dough - the crack and chop all on their.
Chief commentator liked this one a lot. He said he could really taste the orange coming through in the recipe and loved how the cranberries left little tart pockets in the orangy flavored bread. We both liked the consistancy better than the first batch, although I still feel like there is a recipe out there with a slightly better texture. Good thing I seriously have like 29 more cranberry bread recipes to try...
If you now me, then you know of my love of all things New Orleans. The food, the people, the culture, the music, the ambiance, did I mention the food? I love Remoulade's situated right on Bourbon street in the heart of the French Quarter. Its somewhere that I frequent, when in NOLA, and if you are a fan of yelp, you can read me waxing poetically about my love of this restaurant.
When I was there in 2007, I fell in love with their Jambalaya. As luck would have it, I found the recipe on their website, and printed off a copy for my cookbook. I have made it many times over the past few years, and it has become a staple in my cooking.
If you are in the NOLA area, Remoulade's is a must stop. If you can't make it there, well, you can have a little taste of NOLA right in your home. I like to make it when watching Saints games...
2 pounds jump shrimp, peeled and deveined
2 tablespoons vegetable oil
1/2 pound seasoned sausage, such as andouille, diced
1/2 cup green onion
2 cloves garlic, chopped
1/4 cup fresh parsley
1 cup chopped green pepper
1 1/2 cups canned tomatoes
1 teaspoon crushed thyme
1/8 teaspoon Cayenne pepper (I use 1/4 I like it a little hotter)
1/2 teaspoon salt
1 1/2 cups broth
1 cup long grain rice
1 - prepare shrimp.
2 - in a dutch oven or a heavy pan with a tight-fitting lid, saute sausage in the oil for about 3 minutes
3- Add garlic, onion, and green pepper, cook til tender
4- Add parsley, tomatoes, seasonings, rice and water. stir in thoroughly then add shrimp
5- Bring to a boil, reduce heat and cover tightly
6- cook without stirring over low heat, or transfer to 350 degree oven for 25-30 mins until rice is fluffy (I prefer the oven method)
7 - remove bayleaf before serving.
The chief commentator couldn't get enough of this. I think he ate 3 bowls the first night (and I had made homemade corn bread to go with it!) He was delighted beyond all belief. I of course love it, and have considered it a staple in my kitchen for a while now.
I do double the cayenne in the recipe when it's just him and I. The 'normal' 1/8th teaspoon howeer is fine for the kids, and they love eating the recipe as well.
Wednesday, October 27, 2010
Tuesday, October 26, 2010
3lb lean beef
2 tsp oil
1 med onion sliced
1 tablespoon flour
1/2 cup dry red wine
1/4 cup chicken broth
1/8 teaspoon dried oregano crushed
1/8 teaspoon dried thyme
1 small bay leaf
Cut beef into 1/2" cubes. In 2 quart saucepan cook meat, brown, add onion and flour stirring to coat. Add wine, chicken broth, and seasonings. co ver and cook 1 1/4 to 1 1/2 hours. Add mushrooms 5 minutes before end of cooking time. Remove bay leaf.
Perhaps one of the reasons I love this recipe so much is because it's actually written out in my grandmother's handwriting. She's clearly made it, and it's not just some recipe card that was cut out of a magazine for 'some day maybe I'll do this'... but that's the emotional side of me talking.
So really it's that simple. I have a couple of suggestions of my own for the next time I make it. I would A) double the amount of mushrooms B) Soak the mushrooms in some wine before adding, to amp up the flavor and C) Add them sooner, so they can intergrate into the sauce a little more.
Cheif commentator says that this is a "new favorite" he can't wait to have it again. He loved everything about it - his only complaint is that there wast much left. Between the two of us and the 3 kids, we gobbled it all down. The beef really cooks down, so if you are figuring this for a dinner party, I would guess more like a 1lb per person (precooked) and 2 mushrooms per lb.
Also, we served it with potatoes with rosemary and garlic (yummy) but it would have been equally delicious over rice, so that the rice could absorb some of the gravy. It was a huge hit with all three kids - so yay for a good meal, that is also kid approved.