Monday, May 30, 2011

Strawberry Cake from Scratch by Foodiebride

I was in search for strawberry cake or bread or someway of using lots of strawberry since it's the season now and it's cheap! :) CLP1200/Kg

Scanned through allrecipes as I do everyday, and there's not really a strawberry cake from scratch but a strawberry bread which seemed like a good choice until I read the reviews. Yes, I always 1st. read the most helpful reviews, then read the worst reviews and on. As many mentioned how difficult it is to bake through, I've decided to search further on the net and found "Strawberry Cake From Scratch" with it's beautiful picture and great reviews, plus it looked alot more "puff" (yeah, I know, this is a cake and the other one's a bread), I am sold!

I am not going to post the recipe here but tell you what I've done differently. Nothing! LOL I do not like to change recipes (unless it is highly recommended so in the reviews). I choose the 4 whole eggs instead of the 6 egg whites as I don't really have use of egg yolks (and my eggs are EXPENSIVE! they are organic and costs CLP210/egg).

The whole purpose of me baking anything is usually to lessen my burden in having to make desserts or breakfasts early in the morning for my hubby. So instead of baking it in round pans I've baked it in loafs, easier for cutting and handling. After 30min, it was still VERY wobbly, so had to bake it for 30min longer COVERED up with AL foil to prevent further burning. Total of 1hr of baking on 180C, it came out perfect!



OUTCOME:
A loaf of .... pretty sweet crumbling cake, with no strawberry flavour. It was a bit dry and the butter taste was good but a bit too much.

Would I bake it again? probably, with some changes though, would probably use the egg whites only (more like a chifon), less butter and def. use homemade strawberry jam instead of fresh strawberry for a denser strawberry taste.

Sunday, May 15, 2011

THE DARING COOKS’ MAY 2011 CHALLENGE: GUMBO - LET THE GOOD TIMES ROLL!


Our May hostess, Denise, of There’s a Newf in My Soup!, challenged The Daring Cooks to make Gumbo! She provided us with all the recipes we’d need, from creole spices, homemade stock, and Louisiana white rice, to Drew’s Chicken & Smoked Sausage Gumbo and Seafood Gumbo from My New Orleans: The Cookbook, by John Besh.

The ingredients might seem like alot, but they are mostly common stuffs (except for the file powder and okra which were not available here so I didn't put in any). This is a very forgiving recipe which exists lots of variations (with chicken, or with seafood or with rabbit or just plain veggie, etc), even the condiments can be mingled with. I did not have all the spices but used a 1 tsp of curry powder, 1 tsp of paprika, 1 tsp of garlic powder, 1 tsp of celery salt, 1 tsp of black pepper and 1 tsp of paella mix. So DO NOT be intimidated by the amount of ingredients!!! I used only 1 type of sausage that we liked :)

The final dish is SOOOOO GOOD that the three of us finished the whole pot even though the qty is usually for 2 meals LOL. Very warming dinner great for autumn or winter nights, not to mention all the veggies that goes inside making it very healthy (you can't really taste each veggie individually so if you don't like something, don't worry). Definitely a keeper in our home.

Recipe Source: The recipes for Drew’s Chicken & Smoked Sausage Gumbo and Seafood Gumbo, as well as the stocks, Creole spices, and rice, are from My New Orleans: The Cookbook, by John Besh (Andrews McMeel Publishing, October 2009). “John Besh is a chef and native son dedicated to the culinary riches of southern Louisiana. At each of his six acclaimed restaurants (August, Besh Steak, Lüke, La Provence, American Sector, and Domenica) as well as in his entrepreneurial pursuits, his first cookbook, My New Orleans, and his public activities, he celebrates the bounty and traditions of the region. A former U.S. Marine, Besh has been honored by Food & Wine ("Top 10 Best New Chefs in America;") Gourmet Magazine ("Guide to America’s Best Restaurants;") Food Arts (Silver Spoon Award;) and the James Beard Foundation (Best Chef – Southeast.) John Besh is a frequent guest chef on NBC’s Today Show, and has appeared on top programs on The Food Network and the Sundance Channel.” Bio from Restaurant August.

Drew’s Chicken & Smoked Sausage Gumbo

Minimally adapted from My New Orleans: The Cookbook, by John Besh
Serves 10-12
Ingredients
1 cup (240 ml) (230 gm) rendered chicken fat, duck fat, or canola oil (I personally used olive oil as the smoking point is quite high as well)
1 cup (240 ml) (140 gm) (5 oz) flour
2 large onions, diced
1 chicken (3 ½ to 4 lbs.), cut into 10 pieces
2 tablespoons (30 ml) (15 gm) (½ oz) Basic Creole Spices (recipe follows), or store-bought Creole spice blend
2 pounds (2 kilograms) spicy smoked sausage, sliced ½ inch (15mm) thick
2 stalks celery, diced
2 green bell peppers (capsicum), seeded and diced
1 tomato, seeded and chopped
2 cloves garlic, minced
Leaves from 2 sprigs of fresh thyme
3 quarts (3 liters) Basic Chicken Stock, or canned chicken stock
2 bay leaves
6 ounces (175 gm) andouille sausage, chopped
2 cups (480 ml) (320 gm) (11 oz) sliced fresh okra, ½ -inch (15mm) thick slices (or frozen, if fresh is not available)
1 tablespoon (15 ml) Worcestershire sauce
Salt, to taste
Freshly ground black pepper, to taste
Filé powder, to taste
Tabasco, to taste
4-6 cups (1 – 1½ liters) (650 gm – 950 gm) cooked Basic Louisiana White Rice (recipe follows)

Directions:
1. Prepare homemade chicken stock, or use canned.
2. Prepare homemade Basic Creole Spices, if using (recipe below).
3. Season the chicken pieces with about 2 tablespoons of the Creole Spices while you prepare the vegetables. I then fried mine for 15min til skin was golden for a finer taste.

4. Make sure all of your vegetables are cut, diced, chopped, minced and ready to go before beginning the roux. You must stand at the stove and stir the roux continuously to prevent it from burning. I also added some mushrooms as I had some in the fridge, as I said, this is a very flexible recipe.


5. In a large cast-iron or heavy-bottomed pan, heat the chicken fat, duck fat, or canola oil over high heat. Whisk the flour into the hot oil – it will start to sizzle. Reduce the heat to moderate, and continue whisking until the roux becomes deep brown in color, about 15 minutes.


6. Add the onions. Switch to a wooden spoon and stir the onions into the roux. Reduce the heat to medium-low. Continue stirring until the roux becomes a glossy dark brown, about 10 minutes.
7. Add the chicken to the pot; raise the heat to moderate, and cook, turning the pieces until slightly browned, about 10 minutes.
8. Add the sliced smoked sausage and stir for about a minute.


9. Add the celery, bell peppers, tomato, and garlic, and continue stirring for about 3 minutes.
10. Add the thyme, chicken stock, and bay leaves. Bring the gumbo to a boil, stirring occasionally.
11. Reduce the heat to medium-low and simmer, uncovered, for 45 minutes. Stir occasionally, skimming off the fat from the surface of the gumbo every so often.
12. Add the chopped andouille, okra, and Worcestershire. Season with salt and pepper, several dashes of filé powder, and Tabasco, all to taste.
13. Simmer for another 45 minutes, continuing to skim the fat from the surface of the gumbo. Remove the bay leaves and serve in bowls over rice. Pass more filé powder at the table if desired.


Basic Creole Spices

From My New Orleans: The Cookbook, by John Besh
Makes ½ cup
Ingredients
2 tablespoons (30 ml) (33 gm) celery salt
1 tablespoon (15 ml) (7 gm) sweet paprika
1 tablespoon (15 ml) (18 gm) coarse sea salt
1 tablespoon (15 ml) (6 gm) freshly ground black pepper
1 tablespoon (15 ml) (7 gm) garlic powder
1 tablespoon (15 ml) (7 gm) onion powder
2 teaspoons (10 ml) (4 gm) cayenne pepper
½ teaspoon (2½ ml) (1½ gm) ground allspice
Directions:
Mix together all spices in a bowl. Transfer the spices to a clean container with a tight-fitting lid. Store up to six months.jkhjj