Dad’s Poormans Jambalaya
(recipe fromn Chef Paul Prudhommes’ Lousiana Kitchen)

Seasoning Mix

• 4 small bay leaves
• 1 teaspoon salt
• 1 teaspoon white pepper
• 1 teaspoon dry mustard
• 1 teaspoon ground red pepper ( preferably cayenne)
• 1 teaspoon gumbo file ( file powder) (optional)
• 1/2 teaspoon ground cumin
• 1/2 teaspoon black pepper
• 1/2 teaspoon dried thyme leaves

Jambalaya

• 4 tablespoons margarine
• 6 ounces tasso (about 1 1/2 cups) or 6 ounces other smoked ham, diced
• 6 ounces smoked andouille sausages (about 1 heaping cup) or any other good pure smoked pork sausage such as kielbasa, diced
• 1 1/2 cups onions, chopped
• 1 1/2 cups celery, chopped
• 1 cup bell peppers, chopped
• 1 1/2 teaspoons minced garlic
• 2 cups uncooked rice ( preferably converted)
• 4 cups beef stock or 4 cups chicken stock ( if not salt-free, adjust salt) (I use 2 cans Campbells’ Beef Broth add water to make volume)

Thoroughly combine the seasoning mix ingredients in a small bowl and set aside.

In a large heavy metal skillet (preferably cast iron) melt the margarine over high heat. add the tasso and andouille; cook 5 minutes, stirring occasionally. add the onions, celery, bell peppers, seasoning mix and garlic. stir well and continue cooking until browned, about 10 to 12 minutes, stirring occasionally and scraping the pan bottom. Add the stock , stirring well. (At this point I usually move everything to an electric crock pot). Bring mixture to a boil; reduce heat and simmer until rice is tender but still crunch, about 20 minutes, stirring occasionally towards the end of the cooking time. Meanwhile, heat the serving plates in a 250 degree oven. Remove the bay leaves and serve immediately.

Good luck.

Dad

Nanaimo Bar Recipe

“na nye mo”

Bottom Layer
½ cup unsalted butter (European style cultured)
¼ cup sugar
5 tbsp. cocoa
1 egg beaten
1 ¼ cups graham wafer crumbs
½ c. finely chopped almonds
1 cup coconut

Melt first 3 ingredients in top of double boiler. Add egg and stir to cook and thicken. Remove from heat. Stir in crumbs, coconut, and nuts. Press firmly into an ungreased 8″ x 8″ pan.

Second Layer
½ cup unsalted butter
2 Tbsp. and 2 Tsp. cream
2 Tbsp. vanilla custard powder
2 cups icing sugar

Cream butter, cream, custard powder, and icing sugar together well. Beat until light. Spread over bottom layer.

Third Layer
4 squares semi-sweet chocolate (1 oz. each)
2 Tbsp. unsalted butter

Melt chocolate and butter overlow heat. Cool. Once cool, but still liquid, pour over second layer and chill in refrigerator.

Variations on the Second Layer

Peanut Butter Filling

2 T Custard powder
1/4 c Milk
2 Tbsp Butter; softened
1/2 c Peanut butter, smooth
2 c Sugar icing sugar or confectioners -sifted

Grand Marnier Filling

2 c Icing Sugar
1/4 c Butter; softened
1/4 c Grand Marnier or orange -liqueur
1 tb Orange rind; coarsely grated

Cherry Filling

1/4 c Butter; softened
1 Tbsp. Cherry juice
2 c Icing sugar
1/3 c Maraschino cherries; chopped
drop or 2 of red food coloring

Mint Filling

1/3 cup butter
3 Tbsp custard powder, Bird’s brand
(or substitute jello pudding powder)
1/4 cup milk
3 cups icing sugar
1 tsp. peppermint flavoring
1 or 2 drops green food coloring as desired.

Cappuccino Filling

2 Tbsp milk
3 Tbsp unsalted butter
2 tsp instant coffee or espresso powder
1/2 tsp vanilla
2 cups icing sugar (aka powdered or confectioners)

Bailey’s Irish Cream

1/3 cup butter
3 Tbsp custard powder, Bird’s brand
(or substitute vanilla jello pudding powder)
1/4 cup Bailey’s Irish Cream
2 – 3 cups icing sugar

This is Paltrow’s American spin on a Pimm’s Cup, a cocktail from her adopted hometown of London. The key to success? Use ripe, fragrant peaches. (from Bon Appetit) Recipe by Gwyneth Paltrow

• 2 very ripe peaches, peeled, cut into 1/2″ wedges
• 6 tablespoons peach liqueur
• 2 tablespoons fresh lemon juice
• 1/4 cup vodka
• 1 English hothouse cucumber
• 2 cups chilled Prosecco
• 1 1/2 cups chilled soda water
• 12 fresh mint leaves

Using a muddler or wooden spoon, mash peaches with liqueur and lemon juice in a large pitcher. Stir in vodka. DO AHEAD Can be made 4 hours ahead. Cover and chill.
Cut 1/3 of cucumber lengthwise into 4 spears for garnish. Thinly slice remaining cucumber. Stir Prosecco, soda water, mint, and sliced cucumber into pitcher. Fill glasses with ice. Pour cooler into glasses; garnish with cucumber spear.

• 2 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking soda
• 3/4 teaspoon cinnamon
• 1 1/2 teaspoon ground ginger
• 1/2 teaspoon ground cloves
• 1/2 teaspoon salt
• 1/2 teaspoon McCormick Chipotle Chille Pepper
• 8 tablespoons (1 stick) cool unsalted butter, cut into pieces
• 1/2 cup granulated sugar, plus extra for rolling
• 1 cup light brown sugar, packed
• 1/3 cup molasses (not blackstrap)
• 2 egg whites

1. Combine the flour, baking soda, and spices in a mixing bowl and set aside.
2. Cream the butter until smooth and fluffy in a mixer fitted with a paddle attachment (or using a hand mixer). Add the sugars and mix. Add the molasses and mix.
3. Add the egg whites one at a time, mixing to combine after each addition.
4. Add the dry ingredients in 3 batches, mixing to combine after each addition.
5. Heat the oven to 350 degrees F. Place some granulated sugar on a small plate.
6. Roll the dough into 3/4-inch balls, then roll each ball in the sugar until lightly coated.
7. Transfer to parchment lined cookie sheets, leaving 1-inch of space between the cookies.
8. Bake until browned, 10 to 12 minutes. Let cool on wire racks and store in an airtight container.

I absolutely hate store bought bagels, but love making them. This recipe has do be started days in advance. If you want same day bagels use this recipe which is tasty but not as pretty.  It’s based on Peter Reinhart’s Recipe from Crust & Crumb. I’m going to give directions as if you wanted fresh bagels Saturday Morning.

Sponge
1/8 teaspoon instant yeast
2 cups  or bread flour
2  water, room temperature

Dough
1 Cup Sponge (set out for 1 hour before using)
1/2 teaspoon instant yeast
1/2 C lukewarm water (85 degrees F)
2 1/2 cups unbleached high-gluten or bread flour
1 C Whole Wheat Flour
2 teaspoons salt
1 1/2 tablespoon malt syrup or honey

To Finish
1 tablespoon baking soda

Sesame seeds, Sunflower Seeds, poppy seeds, kosher salt, rehydrated dried minced garlic or onions

1. Day one (Thursday after Work): To make the sponge, stir the yeast into the flour in a mixing bowl. Add the water, whisking or stirring only until it forms a smooth, sticky batter (like pancake batter). Cover the bowl with plastic wrap and leave at room temperature for approximately 5. Refrigerate for 1-3 days.

2.  Day Two (Friday after work): To make the dough, add the additional yeast to the sponge and stir. Then add flour,  salt and malt.

3. Knead in your mixer on medium for 10 minutes.

4. Immediately divide the dough into 4 1/2 ounce pieces for standard bagels, or smaller if desired. Let rest 5 min.

5. Form the pieces into balls. Poke a hole in a ball of bagel dough and gently rotate your thumb around the inside of the hole to widen it.

6. Let rise for 1.5 hours (25% doubled). Check to see if the bagels are ready to be retarded in the refrigerator by using the “float test”. Fill a small bowl with cool or room-temperature water. The bagels are ready to be retarded when they float within 10 seconds of being dropped into the water. Take one bagel and test it. If it floats, immediately return the tester bagel to the pan, pat it dry, cover the pan, and place it in the refrigerator overnight (it can stay in the refrigerator for up to 2 days). If the bagel does not float. Return it to the pan and continue to proof the dough at room temperature, checking back every 10 to 20 minutes or so until a tester floats. Refridgerate for 6 hours or overnight.

7. Day Three (Saturday Morning) Preheat the oven to 475 degrees F. Bring a large pot of water to a boil, and add the baking soda.

8. Remove the bagels from the refrigerator and let them sit at room temperature for 30-60 min.   and gently drop them into the water, boiling only as many as comfortably fit (they should float within 10 seconds). After 1 minutes flip them over and boil for another minute.  While the bagels are boiling, sprinkle the same parchment-lined sheet pans with cornmeal or semolina flour.  If you want to top (see note below) the bagels, do so as soon as they come out of the water. You can use any of the suggestions in the ingredients list or a combination.

9. Bake at 475 for 10 minutes or until lightly browned.

10. Remove the pans from the oven and let the bagels cool on a rack for 15 minutes or longer before serving.

• 2 fresh ripe mangos
• 1 cup white sugar
• 3 Tbsp. coconut milk
• 1 tsp. lemon juice
• 1 small container whipping cream (about 1 cup)

Put cream in stand mixer with whip attachment. Whip cream on medium speed. Add 2 T of the Sugar. Whip until soft peaks form.  Put the mixer bowl in the fridge while working on puree.

Place room temperature fruit in a food processor or blender. Add the remaining sugar blend until smooth.

Add the coconut milk and lemon juice, and blend.

Put the the whipped cream back on the mixer and add the puree. When combined,put the chilled purée into your ice cream maker, mix in the tequila. Transfer mixture to a freezer safe container and place in your freezer until firm.

Red Velvet Cake – serves 12

CAKE:

12 tablespoons (1 1/2 sticks) unsalted butter, softened
2 1/4 cups (11 1/4 ounces) unbleached all-purpose flour
1 1/2 teaspoons baking soda
A pinch of salt
1 cup buttermilk
1 tablespoon white vinegar
1 teaspoon vanilla extract
2 large eggs
2 tablespoons natural cocoa powder (not Dutch-processed)
2 tablespoons (one 1-ounce bottle) red food coloring (I use ordinary McCormick’s)
1 1/2 cups (10 1/2 ounces) granulated sugar

FROSTING:

16 tablespoons (2 sticks) unsalted butter, softened
4 cups (16 ounces) confectioners’ sugar
A pinch of salt
16 ounces cream cheese, cut into 8 pieces and softened
1 1/2 teaspoons vanilla extract

1.  For the cake: Adjust an oven rack to the middle position and heat the oven to 350 degrees.  Grease and flour two 9-inch cake pans. Whisk the flour, baking soda, and salt together in a medium bowl.  Whisk the buttermilk, vinegar, vanilla, and eggs together in a medium bowl.  Mix the cocoa and food coloring together in a small bowl until a smooth paste forms.

2.  With an electric mixer, beat the butter and granulated sugar on medium-high speed in a large bowl until fluffy, about 3 minutes, scraping down the sides of the bowl as needed.  Add one-third of the flour mixture and beat on medium-low speed until just incorporated, about 30 seconds.  Add half of the buttermilk mixture and beat down the sides of the bowl.  Repeat, ending with the flour mixture.  Scrape down the sides of the bowl,  add the cocoa mixture, then mix on medium speed until completely incorporated, about 30 seconds.  Using a rubber spatula, give the batter a final stir.

3.  Divide the batter evenly between the prepared cake and and smooth with a spatula. For cup cakes, use a 1/4 cup ice-cream disher to portion into liners.  Bake until a toothpick inserted into the centers comes out clean, about 25 minutes, rotating the cake pans halfway through baking.  Cool the cakes in the pans for 10 minutes, then turn out onto a wire rack to cool completely, at least 1 hour.

4.  FOR THE FROSTING: With an electric mixer, beat the butter, confectioners’ sugar, and salt on medium-high speed in a large bowl until fluffy, about 3 minutes, scraping down the sides of the bowl as needed.  Add the cream cheese, 1 piece at a time, and beat until incorporated, about 30 seconds.  Beat in the vanilla.  Refrigerate until ready to use.

5.  TO ASSEMBLE: Place one cake layer on a cake plate or cardboard round.  Spread 2 cups of the frosting evenly across the top of the cake with a spatula.  Place the second cake layer on the top, then spread the remaining frosting evenly over the top and sides of the cake. Serve.

WHERE THINGS CAN GO WRONG: This recipe must be prepared with natural cocoa powder.  Dutch-processed cocoa will not yield the proper color or rise.  Also, overcooking makes an acceptable, but much less flavorful cake.  The difference between just right and over cooked is about 3 minutes, so careful monitoring during baking is needed.