Mardi Gras in March

So in an effort to meet people and make friends, we have tried to hold some neighborhood events. We have set up a couple for the whole street and then we tried a few dinners with specific people. We have had a sushi night, pizza night, soup night, and maybe this month we will have a crepe night.

It has ballooned into a dinner once a month with 14 (ish) people. Kind of crazy but definitely fun. We might try to have dinner with a smaller group sometimes just because it is hard to visit with such a large group. Anyway, we pick a theme and run. March was Mardi Gras, the PG version. We know Mardi Gras wasn't in March this year but that didn't matter to us. We got some beads, feather boas, and figured out the menu.

Muffulettas... oh how I love thee. So we first had one at Caputo's Downtown. I am not a sandwich eater. This sandwich changed that. I think about this sandwich... a lot. We have tried no less than 3 times at the Caputo's on 15 & 15 but it is way too spicy, inedible. Caputo's Downtown is perfect. Granato's makes one too but we tried it and would NOT eat it again. Ever. :(

When we make muffulettas at home we make the olive salad with the pimento stuffed green olives, giardiniera, two kinds of cheese (provolone and swiss is good), salami, and honey ham. We use a good bread that soaks up the olive oil and balsamic vinegar. We eat it cold but that might be personal preference. Come on, sing with me...




Jambalaya... I have never made jambalaya. I cannot even say if I have ever eaten it. One of our neighbors explained that there are 3 main things, gumbo, jambalaya, and étouffée. Gumbo is the soup, which he made and brought to dinner. It was delicious and I would love a bowl on this crummy, rainy day. Jambalaya is the rice dish. Research shows that it is incredible varied and people have strong opinions on consistency of the rice. We made it with smoked sausage, andouille sausage, and shrimp. It turned out pretty good, I will definitely make it again. It is just a matter of frying up the sausage with peppers and onion, add cajun spices and seasoning, broth, rice, and cook! Yum. 

Last but not least, dessert. The tradition is King Cake. Some cake that has a plastic baby baked inside of it. Whoever gets the piece with the baby brings the next cake and they might get special treatment or something. I didn't want to bake plastic IN food so I made cupcakes, cored one, and added a gumball. Paul, the newest neighbor was the lucky recipient. The cupcakes themselves were a recipe from Mini's Cupcakes cookbook. They were alright but not THE chocolate cupcakes. The search for the perfect chocolate cake recipe is still on. 

Zucchini Brownies

Ok, I think of myself as a baker. Not just a home baker, I went to school for it. I love to bake. Sweet and savory. Anything. I'll try anything.

There is always a but... right? ;)

I don't make brownies. I sometimes eat them but generally only when given to me. I don't know why but brownies are not my thing. I don't like making them. Maybe it is that I think of them as having a split personality... I'm a cake... No, I'm a cookie... No, I'm both. Whatever.

This summer, Shirley, (my dearest SIL, we both got lucky and married into the Morris clan) brought over a pan of zucchini brownies that she made from our CSA's recipe sheet that they hand out to us every week. I was grateful to have a dessert provided for one of our informal meals. But I approached it with my normal brownie reaction... oh a brownie. Eh. Ok, I'll eat it.

Oh my word was I happy that I did. So good! So good. Seriously. SOOOO GOOOOD!

Not kidding.

Good.

Ok, so I think maybe it was a fluke or something. Shirley told me the adjustments she made and I figured with the overload of zucchini I had better try making the brownies. Yeah, this was during season so of course I post this recipe when it is no longer season and SUPER helpful.

Don't worry, you be overwhelmed with zucchini next year and then think 'Misty mentioned a brownie recipe that was PHENOMENAL and I have to try it.'

I only made one addition to Shirley's, she had it spot on. Here is the recipe:

ZUCCHINI BROWNIES

Serves: just me or it works out to 12 medium pieces ;)
Prep Time: less than 10 minutes 
Cook Time: 35-45 minutes

Ingredients

1 cup whole wheat flour 1 cup all purpose flour 2 tablespoon cocoa powder 1 teaspoon baking soda ½ teaspoon salt ½ cup of butter 1½ cup of sugar

2 tablespoon of sugar 2 eggs 1 teaspoon vanilla extract 1 tablespoon of cinnamon (my addition) 2½ cups shredded zucchini, I used a whole medium one 1 cup chocolate chips

Directions:

1.	Pre-heat an oven to 350 degrees. Spray or grease a 13X9 pan.
2.	Mix the flours, cocoa powder, baking soda, salt, and cinnamon together in a bowl.
3.	Cream the butter and the 1½ cups of sugar in a mixer.
4.	Add the eggs in (one at a time) and then add the vanilla.
5.	Add in the flour mixture just until blended. Then add the shredded zucchini.
6.	Pour into the prepared pan, sprinkle with the remaining 2 tablespoons of sugar and chocolate chips.
7.	Bake 35-45 minutes or until set in the middle.
8.	Eat these. Seriously now. Yum. Good.

Comfort Food

There is nothing more comforting than tater tot casserole. Need a warm belly? Make this.

TATER TOT CASSEROLE

Serves 6

Ingredients:

A bag of Ore-Ida Crispy Crowns/Tots 1 can of cream of something soup 1 pound of ground beef Lawry's or some seasoning salt

1 soup can of liquid (sometimes I use water sometimes milk) 1 can of corn or 1/2 bag of frozen corn 2 cups shredded cheese Salt and ground black pepper to taste

Directions:

1.	Prepare the crispy crowns or tater tots by following the instructions on the bag. I usually sprinkle them with a bit of seasoning before I bake them. You could also use the Alexia Sweet Potato Puffs in this recipe if you are not a fan of Ore-Ida, I'd just use 2 bags because I think they are smaller. Once the crowns/tots/puffs are cooked, set them aside and reduce the oven temperature to 350 degrees.
2.	In a large skillet, over medium heat lightly brown the meat and corn, 5-10 minutes. Remove from heat and set aside.
3.	In a 13"X9" pan, place 1/2 of the crispy crowns in the pan. Then add the meat and corn, spreading as even as possible. Then sprinkle with a cup of the shredded cheese. Then put the rest of the crispy crowns on top.
4.	Mix the can of soup and liquid of your choice. Pour over the layers in the pan. Sprinkle the remaining cheese on top and place it in the oven
5.	Bake for 15-20 minutes until bubbles appear at the sides from the liquid and the cheese on top is browning. Serve.

This is good with ketchup but I like it plain too. I like this for left overs the next day. In this recipe I have used ground turkey, ground up morning star meal starters, and different frozen vegetable mixes. My childhood memory is with beef and corn but I suggest you experiment and see what you like!

Warm you up inside...

I have had the good fortune of being able to bake a lot lately (thanks Ken and Paula). Alan's Grandmother Roma is turning 90 on Sunday so I get to make cakes, lots of cakes! Pictures after the party. ;)

With the temperature taking a slight dip (slight), I thought I'd finally post a good soup recipe. The soup is a really easy one, tastes good too. I always think it warms up my insides and seems comforting. Crusty bread is a nice companion to this soup.


KALE AND SAUSAGE SOUP

Serves 4 as a meal, 6 as a starter

Ingredients:

A couple bunches of kale, cleaned, torn into bits 10-12 small red potatoes, sliced thin 1 pound of Italian Sausage 1/2 teaspoon red pepper flakes

8 cups of liquid (usually 4 cups chicken broth and some milk, cream, and/or half-and-half to make up the rest) Tablespoon (or two) fresh or dried oregano Salt and ground black pepper to taste

Directions:

1.	In your soup pot, boil the sliced potatoes until just fork tender. Drain and set aside.
2.	In the same pot, cook the sausage. I haven't had much fat in my pan but if you do have fat, soak it up with a paper towel or drain it off.
3.	Add the red pepper flakes, oregano and the liquid. Simmer all this for about 20 minutes. Adjust the salt and pepper as needed.
4.	Add the sliced potatoes and kale. Simmer an additional 10-15 minutes, then serve.

Macs

The following recipe was given out at the Sur La Table class that I took and I think she mentioned that it is tested for the altitude that we are currently at here in Salt Lake City. I do recommend the book by Chef Gordon. As she points out, there are many ways to make macarons and her method is only one way. Try it, it might work for you! I also hope folks will find a copy of her book so that you can try the fillings out that she puts together in her book. They are very tasty. I think my favorite one so far is the passion fruit white chocolate ganache!  

Macarons (recipe by Chef Kathryn Gordon)

Yield: Makes approximately 40 sandwiches, 1-inch (80 halves)

Ingredients:

1 packed cups (165 grams) almond flour Pinch of fine sea salt 1 packed cup (165 grams) confectioners' sugar 1/2 cup (115 grams) aged egg whites (from 4 eggs): divide into 2 equal parts

1/3 cup (38 grams) water 5/8 cup (125 grams) granulated sugar 1 tablespoon (5 grams) powdered egg white 4 drops (gel) or 6 drops (liquid) food coloring (optional)

Directions:

1.	Preheat the oven to 325°F.
2.	Pulse almond flour, salt and confectioners' sugar in the bowl of a food processor 4 times for 4 seconds each time. Sift with powdered egg white.
3.	Stir in 1/4 cup (57 grams) of aged egg whites to form a paste.
4.	Put the remaining 1/4 cup (58 grams) egg whites in mixer with whisk. Whisk the egg whites on medium speed until soft peaks form.

5.	Heat the granulated sugar and water in a small saucepan over medium-high heat and cook until the sugar reaches beginning of soft ball stage (test by removing a drop on a heat-proof spatula).

6.	Put the remaining 1/4 cup (58 grams) egg whites in mixer with whisk. Whisk the egg whites on medium speed until soft peaks form.

7.	Pour the syrup down the side of the mixer bowl at medium speed. Continue whisking until the meringue forms medium peaks, about 5 minutes.

8.

Fold the meringue into the dry ingredient paste in thirds, to gradually lighten it and make a smooth batter (and add food coloring, if using it, when the dry ingredients appear to be just incorporated). It is important to fold the different components just enough, but not too much or the macarons will crack. To make sure that you have reached the right point, once the ingredients appear combined, lift some of the mixture about 1 inch above the bowl with the spatula. If it retains a three-dimensional shape, fold it again. When folded just enough, the mixture should fall right back into the bowl, with no stiffness, in a continuous drip.

9.	Pipe the macarons 1 1/2 inches apart on a silicon baking sheet lined sheetpan. Slam the baking sheet down to remove excess air (slam up to 6 times, from 6" above the table).

10.	Let dry at room temperature at least 1/2 hour, until a skin/crust forms.

11.

Bake on a sheetpan for 12-13 minutes, until the macarons just come off the baking sheet when you lift them (the centers will have risen, and will not have any dark indentations). If the macarons darken too quickly, put a wooden spoon in the door of the oven to prop it slightly open. Cool completely before removing and filling.

YAY!

 

Tasty, quick meal

We are still enjoying our CSA share. Though the spring greens are gone, I found pictures of a quick meal that I think should be shared. I know curry is easy if you have the spices and stuff but this simmer sauce is a life saver if you just want to throw it on.


CURRY WITH CHICKEN AND MUSTARD GREENS

Serves 6

Ingredients:

1 lb (or less) cut up chicken breast 1-2 lrg cubed potatoes/sweet potatoes 1 lrg torn up bunch of mustard greens 2 sliced carrots

2 tbsp of oil 1 pint of cream or 1 can of coconut milk 1 jar of Red Curry Simmer Sauce salt and ground black pepper to taste

Directions:

1.	Heat oil in a large pan over medium heat. Add chicken and cook almost completely.
2.	Add the jar of simmer sauce and your cream/coconut milk and bring to a boil. Reduce heat.
3.	Add potato, greens, and carrots. Simmer for 10 minutes or until potatoes and carrots are tender.
4.	Serve with rice.