Chilled Soups For Hot Summertime

Hot summer is here, at least it is in Florida.  It’s June 19 and it is 90º in the shade.  The heat is rising from the asphalt and making it clear that we have a long hot summer ahead of us.  In South Florida the weather will be in the 90’s everyday until around the middle of October and the temperature will drop only a few degrees at night.

Hot weather makes me not want to eat a heavy or hot meal and during our 6 month heat wave there are a lot of salads and chilled soups served in our house.  Summer time is also a very meatless time for me and I go right to the veggies and fruit to help me stay healthy and cool.

Two of my favorite chilled soups are Gazpacho and Sweet Pea Vichyssoise.  Both are delicious, healthy and lovely to look at.  Both take some time to prepare but once done and chilled they take no further preparation time when ready to serve.

Gazpacho

Gazpacho

Cool and refreshing, gazpacho makes for a light starter.  This wonderfully tasty and visually beautiful soup is very low in fat and loaded with tons of good for you veggies.   The recipe may look daunting with so many ingredients but it is well worth the effort. You can either chop all by hand for a perfect look or chop using a food processor for a more rustic appearance.  If you choose to use the food processor, chop each ingredient separately.  Pulse when you chop to avoid turning the ingredients into a liquid like mush. The finished product gets better with age and making it a day or two before serving will make the gazpacho even tastier.

Makes 12 Servings

2          Red Bell Peppers, Seeded and Finely Diced

2          Yellow Bell Peppers, Seeded and Finely Diced

1          Jalapeno, Seeded and Finely Diced (Leave Seeds in for a Spicier Taste)

2          Pounds Vine Ripened Beef Steak Tomatoes, Seeded and Juice Squeezed Out, Coarsely Chopped

4          Large Carrots, Peeled and Finely Diced

2          European Cucumbers, Seeded and Finely Diced

4          Celery Stalks with Leaves, Finely Diced

1          Medium Red Onion, Finely Diced

6          Scallions, Finely Diced

6          Roasted Garlic Cloves, Smashed into a Paste

½         Cup Chopped Cilantro

1          Tablespoon Chopped Fresh Basil

1          Tablespoon Chopped Fresh Oregano

1          Teaspoon Chopped Fresh Thyme

1          Tablespoon Chili Powder

1          Teaspoon Ancho Chili Powder

1          Teaspoon Chipotle Powder

1          Tablespoon Cumin Powder

1          48 Ounce Bottle V8 Juice

1          Tablespoon Worcestershire Sauce

1          Teaspoon Tabasco Sauce

¼        Cup XVOO

2          Tablespoons Red Wine Vinegar

1          Tablespoon Coarse Sea Salt

1          Teaspoon Freshly Ground Black Pepper

            Crème Fraiche and Fresh Cilantro for Garnish

In a large bowl mix all ingredients.  Once mixed, pour into a large container with a lid and refrigerate overnight.

Serve chilled in individual bowls with a dollop of Crème Fraiche and a sprig of fresh cilantro.   Serve with Tortilla Chips.

Hints and Tips:  To take this up a level or two, garnish the gazpacho with chilled jumbo shrimp.

Sweet Pea Vichyssoise

Chilled Sweet Pea Vichyssoise

This is my take on the traditional chilled potato soup.  The peas add a layer of flavor that is delicate and subtle.  Plus the color is incredibly beautiful.  What a perfect soup for a very warm summer night.

I don’t usually like pureed soups but this one is an exception for me.  The flavors blend together really well but you still will be able to taste each layer of flavor individually. 

Makes 1 Gallon, About Enough for 10 Good Size Portions

6          Ounces Unsalted Butter

4          Cups Coarsely Chopped Leeks, White Parts Only, Thoroughly Cleaned

3          Celery Stalks, Peeled and Coarsely Chopped

1          Large White Onion, Peeled and Cut into Medium Dice

6          Cups Cubed Russet Potatoes, Peeled and Cut Into 1 Inch Cubes

8          Cups Homemade Chicken Stock or Canned Low Sodium Chicken Broth

2          Cups Half and Half

1          Tablespoon Coarse Sea Salt

1          Teaspoon Freshly Ground Black Pepper

3        16-Ounce Bags Frozen Peas, Thawed and at Room Temperature

2          Cups Heavy Cream

            Crème Fraiche and Micro Pea Sprouts (Optional) for Garnish

Melt butter in a heavy pot, such as a Dutch oven, over medium heat.  Add leeks, celery and onion.  Reduce heat and cover.  Sweat the vegetables until they are translucent, about 10 minutes.  Don’t let the vegetables get brown.  You want the soup to have a light color and browning will only darken the end result.  Add the potatoes, half and half, the salt and pepper and the stock.  Bring to a boil.  Reduce heat and continue to simmer lightly until the potatoes are very soft, about 20 minutes.  Add the peas and stir to incorporate. Remove from heat and using a blender, puree in small batches until smooth.  Put into a large container and cool to room temperature before refrigerating. Refrigerate at least 8 hours or overnight before serving.

When ready to serve, remove from the refrigerator and stir in the cream. Taste for seasoning and adjust with salt and pepper if necessary.  Garnish with Crème Fraiche and pea sprouts.

Hints and Tips – As soon as you put the peas in the soup don’t hesitate to take it off the heat immediately.  If the peas cook at all they will turn a “Canned Pea Gray”.  You need the vibrancy of the spring pea green to give the soup its special color.

When ladling the hot soup into the blender be very careful.  Do this in small batches and be sure you put the lid on before turning on the blender.

The 2 cups of cream called for at the end of the recipe can be optional if you like.  

Chill out and enjoy a cool cup of soup on a hot summer’s day.

camille@camillecooksforyou.com

Posted in Accompaniments, Ahh Haa Moments, Appetizers, Entree, Food For Thought, Hints and Tips, Recipes To Share, Soup, Vegetables | Tagged , , , | Comments Off on Chilled Soups For Hot Summertime

Proper Sausages

What, you may ask, is Proper Sausages?  In North Miami at 9722 NE 2nd Avenue, Miami Shores, FL 33138, there is a tiny little shop that makes the best artisan sausages I’ve ever tasted.

I found out about Proper Sausages from my friend Manita.  Let me tell you a little bit about her and her loyalty as a friend.  If Manita likes and believes in your food, art, jewelry, fashion she will do everything in her power to promote you.  As she has done for me and so many others in the arts of some form or another, Manita promoted Proper Sausages and all of the wonderfully organic, anti-biotic free and non-steroid injected meats, exotic produce, and other items Proper Sausages sells in this tiny store.  After our lunch at ZAK THE BAKER in Wynwood, whom, by the way, Manita promoted so heavily that she helped Zak raise quite a few of the last dollars needed to open his bakery, she suggested we stop at Proper Sausage on the way back to Fort Lauderdale just to see what they have to offer.

When you enter the shop “expect to find a multitude of fresh sausages, house made bacon, butcher cuts of beef from Jackman Ranch in Clewiston, FL, cuts of pork from Eden Farms in Iowa, poultry from Lake Meadow Farm in Ocoee, FL, lunches during the week, and a beer & wine selection focused on artisan brewers and vintners” (quoted from the website).  www.propersausages.com

It goes without saying I was in sausage heaven along with wild ramp nirvana, and potato salad euphoria.  In the meat case there were 7 different types of sausage (they change often) of which I bought one of each.  With those sausages along with wild ramps and a small container of potato salad I headed home to prepare a sausage feast.  Jim is a lover of all things sausage, having grown up on Bratwurst from Wisconsin, and I knew I had a good critic in tow to taste test the sausages.  Although I didn’t cook all 7 (a bit too much for two people) and chose 4 of the plump, lovely looking sausages, I thought for sure we wouldn’t be able to complete the taste test because it would be too much food.  Wrong!!!  We managed to polish them off without hesitation.  The 4 I chose to cook that night were all made with ground pork and the perfect amount of pork fat.  Enclosed in all natural hog casing the sausages chosen that night were:

The Proper – Berkshire pork, fresh sage, mace, black pepper

The Dub – Applewood smoked Berkshire pork, fresh thyme, habanero chile powder, allspice, fresh garlic

The Chorizo – Alder wood smoked Berkshire pork, paprika, fresh garlic, oregano

The Romagna – Berkshire pork, fresh rosemary, garlic, lemon zest, black pepper

The 3 that I wrapped for the freezer to enjoy at a later date were:

The Fig & Blue Cheese – Berkshire pork, figs, blue cheese, balsamic vinegar

The  Prune & Cognac – Applewood smoked Berkshire pork, cognac, prunes

The Orange and Fennel – Berkshire pork, toasted fennel seeds, orange zest, fresh garlic

I prepared them by roasting in the oven (Proper Sausages gives you cooking instructions with each) along with sweet peppers and onions.  I served the sausages on the same roll as the Banh Mi, a mini baguette.  So delicious, so good, so mouthwatering scrumptious.

Proper SausageWhat I loved about these sausages of pork goodness were several things besides the taste:  The  size is not too large nor too small; about 4 ounces before cooking.  The seasoning is right on.  Even though each sausage had hot pepper of one sort or another, none were lip burning hot.  They had just enough kick to let you know there was hot pepper in the mix but not too much that it disguised the flavor of the pork or the other seasonings in each distinctly seasoned sausage.  I also liked the fact that I could taste the layers of flavor in each.

With the wild ramps I made a salad of roasted bi-color corn, San Marzano baby plum tomatoes, wilted ramps, super greens all tossed in a creamy gorgonzola-roasted garlic dressing.  The salad was wildly refreshing and colorful.  (So sad I have to go all the way to Miami to buy  wild ramps.  Heaven forbid someone in Fort Lauderdale should sell them.)

Roasted Corn and Tomato Salad with Wilted Wild Ramps

Then came the potato salad.  To call this by it’s plain old name, potato salad, is not doing any justice to this creamy, bacon ladened, crispy celery garnished, spicy seasoned potato deliciousness.  It was a little spicier than I expected but not enough to stop Jim from eating it, even though he is not very fond of anything spicy.  He loved it and thought it complimented the sausages perfectly.

Potato Salad from Proper Sausage

If you live in South Florida I strongly suggest you visit Proper Sausages and pick up some of their wonderful offerings.  If you do not live in South Florida check out the website to find out if they ship.  Tell them Camille and Manita sent you.

Oink Oink!!

camille@camillecooksforyou.com

 

Posted in Accompaniments, Ahh Haa Moments, Entree, Food For Thought, Hints and Tips, Meat, Pork, Salad, Sausage, Side Dishes | Tagged , , , | Comments Off on Proper Sausages

Vietnamese Banh Mi

DSC_0697

On our recent trip to Chicago, we ate at the wonderfully delicious Gage Restaurant.  It’s in the heart of the City on Michigan Avenue directly across from The Art Institute.  We’ve eaten there in the past and decided to revisit it after our Architectural Boat Tour on the Chicago River.  After a cold and rainy boat ride (enjoyable, none-the-less) we walked the few blocks down Michigan with the weather still cold and rainy.  It took only about  5 minutes to get there by foot and we quickly remembered why we left the windy city for Florida.  Sometimes a good cold blast in Chicago is enough to refresh our memories of why no cold for us.  Being such big babies about the cold weather, by the time we got there we were ready for a glass of wine and a good meal.

The menu for lunch was small but we settled on a couple of sandwiches and an order of fish and chips (there were three of us).  The fish and chips were delicious.  Waaaay better than anything we had in the UK.   Another of our sandwiches was a club that was anything other than traditional.  It was truly luscious with fresh roasted turkey breast, thick sliced bacon and creamy avocado.  But the real stand out sandwich was the Vietnamese Banh Mi with short rib meat.  OMG, it was so good.  SO GOOD!!!

Bánh mì is a Vietnamese term for all kinds of bread,  or more specifically the baguette, which was introduced to the Vietnamese by the French during its colonial period. The bread most commonly found in Vietnam is a single serving baguette, therefore the term bánh mì is synonymous with this type of bread. The bánh mì is usually more airy than its Western counterpart, with a thinner crust.

Typical fillings include steamed, pan-roasted or oven-roasted seasoned pork belly, Vietnamese sausage, grilled pork, grilled pork patties, spreadable pork liver pâté, grilled chicken, canned sardines in tomato sauce, soft pork meatballs in tomato sauce, fried eggs, and tofu.  Gage’s interpretation of the bánh mì is filled with slow cooked short rib meat.  The sandwich was so darn good that I needed to make it myself, which I did when we returned from Chicago and from my taste memory I made the bánh mì:  Instead of using short rib I used leftover pot roast.  A perfect way to use up leftovers.

The hardest part of putting this sandwich together was finding the right bánh mì (bread). Typical french bread is too crusty and the bread the sandwich was served on at Gage had a slightly crusty and chewy exterior and chewy interior.  Also, the bread was a single serving, not cut from a loaf.  With that to go on, I went to a local market and started looking for the right bread and found it at Fresh Market.  It was perfect.  When I bit into the bánh mì I was pleasantly surprised that I had found the exact bread.  At the market it is called a mini baguette and is about 5 to 6 inches long with a width of around 3 inches.  It is kind of the shape of a hot dog bun but not a hot dog bun.

After much research this is what I came up with for the bánh mì.  Begin building your sandwich with cutting the bread in half lengthwise.  Smear a bit of mayonnaise on each side and put a dab of Sriracha (Vietnamese hot sauce available almost everywhere) on the mayo and smear around the bread.Banh Mi

Warm the bread in the oven just until it is warm and the mayo-sriracha begins to melt into the bread, about 5 minutes.  Remove the bread from the oven and on one half of the bread layer it with some Asian Slaw (I just happened to have some but if you don’t, use pickled carrots instead).  The next layer is sliced fresh jalapeño or pickled jalapeño topped with a good amount of cilantro.  On top of that add some warm, shredded pot roast or short rib meat.

Banh MiBy the picture you can see the amount I put on the sandwich.  And there you have it.  This is the closest my taste memory came up with but with a little creativity you can add your own favorite Asian flavors and crunch.  Enjoy!!

Bon Appétit or as they say in Vietnamese Keo khai vi

camille@camillecooksforyou.com

Posted in Accompaniments, Ahh Haa Moments, Banh Mi, Beef, Bread, Food For Thought, Hints and Tips, Meat, Menus, Recipes To Share, Sauces, Vietnamese | Tagged , , , , , , | Comments Off on Vietnamese Banh Mi

Mangia Italian Style

On our recent trip to Chicago for a week’s vacation, we were able to spend time with family and friends and do all the touristy things we haven’t done in years.  We visited Museums, Giant Buildings, Michigan Avenue, took in an architectural boat tour on the Chicago River, went to Chicago blues clubs, ate at some of the best restaurants the Windy City has to offer and spent a good amount of time eating and drinking at Eataly.  The visits to Eataly are high on the list of favorite things we did while on vacation in Chicago.

We’ve been to Eataly in New York many times and our visit to Eataly in Chicago was the first. What made the time spent at Eataly so incredibly wonderful, besides the food and wine, was being with our family for their first trip to this Cathedral of Italian Food and Wine.  If you don’t know about Eataly let me give you a brief description.  With a major investor, Mario Batali, Lidia Bastianich and her son, Joe, opened two markets in North America:  One in New York and the other in Chicago.  (I hear they are opening one in Miami upon the completion of an 80 story tower.  The possibility of this happening is quite exciting).  If you are unfamiliar with Eataly the easiest way to describe it is through their marketing.  This is their description of Eataly:  Eataly is an original “marketplace” model inviting consumers to be active participants in an innovative food and beverage experience where they shop, taste and savor high quality traditional Italian food products and beverages along with local produce and artisanal products; a multifunctional marketplace that includes a premier retail center for Italian delicacies and wine, a culinary educational center, and a diverse slate of seven boutique eateries. Eataly ambassadors are here to provide a high quality experience to all of our guests, whether you are here to shop or enjoy a meal. Retail purchases may be made at our main checkout area.  If you are visiting us to enjoy lunch or dinner, each restaurant offers authentic Italian dishes with an emphasis on a particular type of food group.

That description tells you a little about Eataly but since this article is about a dinner I prepared this past Saturday Night I’m not going to go into full description of the Market. To find out more about Eataly go to their website www.eataly.com

While we were at Eataly we consumed incredibly delicious food and wine and I want to share with you what we ate and drank.  This past Saturday Night I invited a few close friends for dinner and I prepared some of the food we had at Eataly.  We ate and drank as if we were at EATALY in the exact manner we were served at the establishment. The Antipasti was served family style and we ate standing up as was done at Eataly and in many restaurant in Italy.  After the antipasti we went to the dining room for pasta and dessert.  A restaurant all my own.

Along with the great food, we had several bottles of Italian wine; two that I purchased from Andrew at Wine Watch www.winewatch.com.  I asked what to serve and Andrew gave me great suggestions, as always.  We started with a bottle of FONTODI 2010 Chianti Classico from Panzano in Tuscany.  Since Panzano is one of our favorite places in Italy, we were delighted to drink this rich, flavorful wine.  The FONTODI was followed by VIGNAMAGGIO 2010 Chianti Classico (also recommended by Andrew).  Our friends brought LA SERENA 2009 Toscana Rosso and lastly a bottle of  THE DREAMING TREE 2012 Cabernet Sauvignon North Coast.  The Dreaming Tree was a pleasant surprise as it was able to stand up to the Chiantis without a problem.  (By this time the only thing standing up was the wine.)

Here is the menu of the wonderful meal we ate at Eataly which I recreated using my recipes and their ideas.  Buon Appetito!!

Antipasti

Antipasti

Mozzarella Burrata with Asparagus and Peas

Prosciutto Parma, Cappicola, Sopressata, Gorgonzola Cheese, Parmigiano Reggiano, Talagio Cheese, Mozzarella Burrata with Tomato and Basil, Mozzarella Burrata with Asparagus and Sweet Peas, An Assortment of Cured Olives and Hot Peppers, Roasted Red Peppers, Hot Giardenara, Tuscan Bread from Gran Forno Bakery, Fig Preserves and Pear-Orange Marmalade

Dinner

Pasta Bolognese

Pasta Bolognese with Sweet Italian Sausage

Garlic Green Beans

Dessert

Ricotta Chessecake

Cannoli Cheesecake with Cannoli Crust and Cannoli Cream

Bolognese Sauce with Italian Sausage

Traditionally Bolognese Sauce is made with a mixture of beef, veal and pork but I like to shake things up a bit by using Italian sausage only.  This gives the sauce a very distinctive flavor and changes the ho hum to wow.  In this recipe I use MUTTI Italian Tomato Paste  which can be bought at any reputable Italian market.  It is much more beautiful in color and not as acidy (strabooze as my mother would say) as American brands.

Makes 3 Quarts

2          Large Spanish Onions

6          Large Carrots

6          Celery Stalks

¼         Cup Garlic Cloves

½         Cup XVOO

½         Cup Unsalted Butter

3½      Pounds Sweet (Mild) Italian Sausage, Removed From Casings and Crumbled

2          Cups Good Quality Red Wine

½         Cup Balsamic Vinegar

½         Cup Italian Tomato Paste

1          28-Ounce Can San Marzano Tomato Puree

2          Teaspoons Coarse Sea Salt

1          Teaspoon Freshly Ground Black Pepper

1          Teaspoon Crushed Red Pepper Flakes (Optional)

3          Whole Bay Leaves

Chicken Stock (For thinning sauce if too thick)

1 1/2   Pounds Fresh Tagliatelle Pasta

Freshly Grated Parmigiano Reggiano Cheese

In the bowl of a food processor fitted with the metal blade, finely chop the onion, carrots, celery stalks and garlic.  (You will have to do this in batches.)

In a large Dutch oven, heat the XVOO and the butter over medium heat until the butter stops sizzling.  Add the sausage and cook until the meat starts to turn brown, breaking up the meat as it cooks, but remember to leave some nice size chunks. Remove the sausage from the pan and drain on paper towels. Pour out half of the drippings and return the pan to the heat. Add the chopped vegetables and sauté until the vegetables give off some of their juices, stirring often for about 10 minutes. Add the drained sausage back to the pan and add the wine and vinegar; cook for 10 minutes, stirring often.  Add the tomato paste and tomato puree and stir to combine with the meat and vegetables.  Add the salt, pepper, bay leaves and optional crushed red pepper flakes and bring the whole thing to a bubbling boil.  Turn the heat down and briskly simmer with the pan slightly covered with a lid. Stir often and simmer for 3 hours.

As the sauce cooks it will become a rich reddish-brown in color.  You want it to be rich and thick but not dry.  If the sauce becomes too dry add a cup of chicken stock during the cooking.

I like to make this sauce a day or two in advance because the longer it sits the better it is.  When reheating, slowly bring it back to a simmer and cook for another hour, stirring often and adding chicken stock if you think it’s too thick.  Remove the bay leaves before serving.

To serve, cook the fresh pasta in a large pan of boiling water (at least 6 quarts of water) with 2 tablespoons of salt.  Cook about 5 minutes until al dente.  Drain the pasta saving a cup of the pasta water (this water is good to use if you want to thin the sauce a bit).  Return the pasta to the pan and add some of the sauce to the pasta.  Toss to coat and cook for about 1 minute.  Serve in warm pasta bowls and top with a bit of the sauce and freshly grated Parmigiano Reggiano  cheese.

Hints and Tips: I like my Bolognese Sauce a little on the spicy side and in this recipe I use half sweet sausage and half hot sausage. This is a personal preference.

Cannoli Cheesecake

To make the cannoli shell crumbs I used two packages of mini cannoli shells with 12 small shells in each pack.  I placed the shells into a food processor and pulsed to make fine crumbs.  The result is a delicious crust with as one friend stated, a donut like flavor.

Makes One 9” Cake

For the Crust

1½      Cannoli Shell Crumbs

1/3      Cup Granulated Sugar

¼         Cup Unsalted Butter, Melted

For the Filling

16       Ounces Whole Milk Ricotta Cheese, Drained and Room Temperature

16       Ounces Cream Cheese, Room Temperature

1¼      Cups Granulated Sugar

3          Tablespoons All Purpose Flour

2          Teaspoons Pure Vanilla Extract

2          Large Eggs, Room Temperature

2          Large Egg Yolks, Room Temperature

1          Cup Dark Chocolate Chips, Chopped

Zest From 1 Large Orange

Cannoli Cream and Fresh Berries

Preheat oven to 375°.  Place the rack in the center of the oven.

For the Crust

In a medium bowl combine the cannoli crumbs, sugar and butter.  Spray a 9” springform pan with non-stick baking spray such as Pam and press the crumb mixture into the bottom and half way up the sides of the pan.  Set aside.

For the Cheesecake

In the bowl of a standing mixer fitted with the paddle attachment, combine the ricotta and cream cheese with the sugar and blend together on medium speed.  Add the flour and vanilla extract and mix well.

With the mixer on low, add the whole eggs and the egg yolks one at a time to the cream cheese mixture, being sure each egg is well incorporated before adding the next.  Beat until combined.  Fold in the chocolate chips and orange zest.

Pour the mixture into the prepared springform pan.  Place on a sheet pan and bake the cheesecake for 50 – 60 minutes, until the cheesecake tests done by inserting a thin bladed knife into the center and the blade comes out clean.  Do no over bake.

Remove the pan from the oven and let cool on a wire cooling rack for 30 minutes.  After 30 minutes, using a small metal spatula loosen the crusts from the side of the pan.  Cool 30 minutes longer and remove the springform pan.  Cool completely before refrigerating.  Cool in refrigerator for at least 4 hours before serving.

To serve, cut into wedges and serve with Cannoli Cream.  Garnish with fresh berries.

Buon Appetito

camille@camillecooksforyou.com

Posted in Accompaniments, Ahh Haa Moments, Appetizers, Beverages, Cake, Cheese, Cheesecake, Chicken Stock, Chocolate, Dessert, Entree, Food For Thought, Fresh Pasta, Garlic, Hints and Tips, Italian Sausage, Meat, Menus, Pork, Recipes To Share, Ricotta Cheese, Sauces, Wine | Tagged , , , | Comments Off on Mangia Italian Style

A Real Southern Delicacy – Coconut Cake With Coconut Custard Filling and Seven Minute Frosting

Coconut Cake

This Easter Sunday we are invited to a Southern Easter Brunch and I was asked to bring dessert.  Well, of course, I want to bring a Southern treat to keep with the theme.  My favorite Southern dessert is and always has been Coconut Cake.  After living in the South, all be it not really a  true representative of a Southern State since most people are from Up North, Cuba and South America, I started making this Queen of Coconut Cake after a very true Southern customer asked me to make one for a Southern celebration he was having in his home.  I did a lot of research and tried many Coconut Cake recipes, all with great results.  But after doing my chemistry thing of mixing, matching and changing so many recipes I came up with a Coconut Cake that is truly my own and a layer cake my many Southerner customers love.

It is “coconut delicious” being loaded with sweetened coconut flakes inside and outside of the cake, coconut custard, coconut milk and PURE coconut extract.  (If you have trouble finding pure coconut extract don’t be tempted to use imitation.  Substitute with pure vanilla extract.  Imitation extracts impart a very OFF taste in baking that is easily detected.)

I chose to use a 7 Minute Frosting as that is Southern traditional and Southern typical of the type of frosting used for a Coconut Cake.

Coconut Cake with Coconut Custard Filling and 7 Minute Frosting

Makes Two 9” Layers

For the Cake

4          Large Eggs, Room Temperature

½         Cup Unsweetened Coconut Milk, Room Temperature

1          Teaspoon Pure Coconut Extract

2¼      Cups Plain Cake Flour (Not Self-Rising)

1½      Cups Granulated Sugar

2          Teaspoons Baking Powder

1          Teaspoon Fine Sea Salt

8          Ounces Unsalted Butter, Softened, Cut into 16 Pieces

1          Cup Shredded Sweetened Coconut

1          Recipe Coconut Custard

1          Recipe 7 Minute Frosting

3         Cups Toasted Coconut

Preheat oven to 350°.  Place oven rack in lower middle position of oven.  Spray two 9” cakes pans with non-stick baking spray.  Cover pan bottoms with rounds of parchment paper and spray with baking spray.

Beat eggs, coconut milk and PURE Coconut Extract with a fork in a small bowl.  Measure out 1 cup of this mixture and set aside (you will have a total of 1½ cups to be used separately).  Combine flour, sugar, baking powder and salt in a bowl of a standing mixer fitted with the paddle attachment.  Mix on the lowest speed to blend the dry ingredients for 30 seconds.  With mixer still running at lowest speed, add butter one piece at a time, mix until butter and flour begin to clump together and look sandy and pebbly, with pieces about the size of peas.  Once all of the butter is incorporated beat on low for an additional minute.  Add reserved 1 cup of egg mixture and mix at lowest speed until incorporated, 5 to 10 seconds.  Increase speed to medium high and beat until light and fluffy, about 1 minute.  Add remaining egg mixture (about ½ cup) in a slow steady stream.  Stop mixer and thoroughly scrape sides and bottom of bowl.  Beat on medium high until thoroughly combined and batter looks slightly curdled, about 15 seconds longer.  Fold in the 1 cup of shredded coconut.

Divide batter between the prepared cake pans, spread batter to sides and smooth with a spatula.  Bake 25 – 30 minutes, until top is light brown and an inserted skewer comes out clean.  Cool on rack 10 minutes then remove from pan and cool completely before icing.

To ice the cake:  Put one layer on a serving dish and spread the Coconut Custard on top to within 1/2″ of the edge.  Place the second layer on top and spread the 7 minute frosting on the sides and top of the cake.  Press the toasted coconut all over the cake.  Refrigerate until one hour before serving.

This is my Easter Gift to you.  Happy Easter and enjoy this delicious Southern Dessert.

camille@camillecooksforyou.com

 

Posted in Ahh Haa Moments, Cake, Coconut, Custard, Dessert, Food For Thought, Frosting | Tagged , , | Comments Off on A Real Southern Delicacy – Coconut Cake With Coconut Custard Filling and Seven Minute Frosting

I Scream, You Scream, We All Scream For Ice Cream (Cake That Is)

Pecan Gelato Cake Pecan Gelato Cake

I love this Ice Cream Cake!!!  Making my own Gelato gives me a great deal of satisfaction and, since there are no preservatives or additives, the texture is creamy smooth and the flavor is delicious.

Pecan Gelato Cake with Chocolate Sauce and Caramel Sauce

For the Brownie Bottom

I have tried many brownie recipes for the bottom crust of this cake but was not successful in finding one that I liked until a pastry chef friend told me to try Ghirardelli’s double chocolate brownie mix.  It is so moist that it stays soft even after it is frozen.  I never use cake mixes but this one works so well that I recommend it highly.  Follow the package directions with one exception:  Cook the batter in a 12” cake pan that has been sprayed with non-stick cooking spray and lined with parchment paper that has been sprayed as well.  Let cool completely.  Remove from cake pan and cut a circle using the springform pan bottom as a guide.   Crumble up the left over brownie and place on a baking sheet. Dry in the oven on a very low heat (175) until crisp.  Cool completely.  Follow the instructions for the gelato cake.

For the Gelato

1½      Cup Toasted Pecans

1½     Cups Heavy Cream

2/3    Cup Whole Milk

3       Large Eggs Separated

2       Ounces Marzipan, Very Thinly Sliced (Marzipan is easily found at the grocery store in the baking aisle)

1       Cup Sugar

½     Cup Water

In a food processor fitted with the steel blade, finely grind 3/4 cup of pecans.  Coarsely chop the other 3/4  cup of pecans and set both aside.

In a double boiler mix together ½ cup cream, the milk and egg yolks.  Cook, stirring until mixture coats the back of a spoon, about 10 minutes.  Remove from heat. Add the marzipan to egg mixture.  Stir until incorporated.  Set aside to cool.

In a small saucepan boil sugar and water until it reaches 238 degrees on a candy thermometer.  While the sugar is boiling, in the bowl of a stand mixer fitted with the whip, whip the egg whites at the slowest speed to break them up and gradually increase speed to high and whip until soft peaks.  Put the mixer speed back down to the lowest and slowly drizzle the sugar mixture into whites.  Once all of the sugar mixture is added turn the mixer on high and whip until completely cooled, about 15 minutes.  Fold in the cooled custard.  Whip remaining 1 cup of heavy cream to stiff pecks.  Fold in custard/egg white mixture along with finely ground pecans.  Line a 9” springform pan with plastic wrap – enough to hang over the side about 4 inches.  Put brownie crust on bottom and pour the gelato mixture on top.  Top with chopped pecans and the crumbled brownie and freeze for at least 8 hours.  (After about two hours fold the extra plastic wrap on top of cake.)

To unmold, simply release side of pan, lift off of plastic wrap and place on a serving dish.  Cut into wedges and drizzle each piece with chocolate sauce and caramel sauce.

Enjoy!!!

camille@camillecooksforyou.com

Posted in Accompaniments, Cake, Caramel Sauce, Chocolate, Dessert, Desserts, Eggs, Food For Thought, Hints and Tips, Italian Meringue, Recipes To Share | Tagged , , , , | Comments Off on I Scream, You Scream, We All Scream For Ice Cream (Cake That Is)

Erin go Bragh!!!

I know we all have heard the phrase “Erin go Bragh” when St. Patrick’s Day is approaching.  And I know that many us that are Irish on that one day only have no idea what it means.  Here is the definition and pronunciation of that famous phrase:

Erin go Bragh is the anglicisation of an Irish language phrase, Éirinn go Brách, and is used to express allegiance to Ireland.

So Erin go Bragh to all of my true Irish friends and all of us wannabes.

I will be cooking my traditional Oven Braised Corned Beef with Irish Beer and Irish Whiskey on St. Paddy’s Day along with the best Irish Soda Bread ever and if you click on the links you will go directly to the recipes.  This year I am going to cook my cabbage a couple of different ways just to shake it up a bit and keep things interesting.  I am going to make roasted cabbage and sautéed cabbage: Both recipes are below.  After making these two recipes I have decided that I like cabbage cooked all ways.  

Now for the Irish Challenge:  OK my Irish friends, the Murphy’s and Doherty’s and Hogans and Kelley’s and Perkins’ and Hope’s and  the rest of you, I am sure you have your special way of making corned beef and cabbage and the recipe is probably one that has been handed down for generations. SO, how about sending me pictures of your corned beef and cabbage with the recipe and I will publish it on this blog.  Should be interesting and fun.  

Dinner Is Served

Dinner Is Served

Irish Soda Bread

Roasted Cabbage

Roasted Cabbage

Serves 4 to 6

1          Medium Size Head Green Cabbage, Cut into  1”  Thick Slices

1          Tablespoon Vegetable Oil

1          Teaspoon Coarse Sea Salt

½         Teaspoon Freshly Ground Black Pepper

¼         Teaspoon Caraway Seeds

½         Teaspoon Garlic Powder

2          Tablespoons Unsalted Butter (Preferably Irish Butter), Cut into Bits

1     Cup Corned Beef Cooking Liquid, Homemade Chicken Stock or Low Sodium Canned Chicken Broth

Preheat oven to 400°.

Line a sheet pan with heavy duty foil and spray with cooking spray such as Pam Original.

Place the slices of cabbage on the sheet pan and drizzle with the vegetable oil, evenly sprinkle the salt, pepper, caraway seeds and garlic powder over the slices.  Dot each piece with several bits of butter.  Pour the cooking liquid or chicken stock into the bottom of the pan.

Roasted until cabbage is softened and golden brown, 35 to 40 minutes.  Transfer to a plate and serve immediately. 

Sautéed Green Cabbage

Sautéed Cabbage

Serves 4 to 6

1          Medium Head Green Cabbage, Coarsely Chopped

1          Tablespoon Vegetable Oil

3          Tablespoons Unsalted Butter (Preferably Irish Butter)

1          Teaspoon Coarse Sea Salt

½         Teaspoon Freshly Ground Black Pepper

½         Teaspoon Caraway Seeds

½         Teaspoon Garlic Powder

2          Tablespoons Granulated Sugar

¼         Cup Irish Whiskey 

Preheat a large sauté pan over medium high heat.  Add the vegetable oil and the butter.  When the butter stops foaming and begins to turn golden add the chopped cabbage.  Do not disturb the cabbage for about two minutes.  After that time toss the cabbage in the pan and add the salt, pepper, caraway seeds, garlic powder and sugar.  Continue to sauté the cabbage, for 10 minutes, tossing the cabbage around in the pan every few minutes.  Deglaze the pan with the whiskey and continue to cook until the cabbage is soft and slightly caramelized, about 5 to 7 minutes.

Transfer to a bowl and serve immediately.

Happy St. Patrick’s Day to All and don’t forget to step up to the challenge.

Erin go Bragh!

You can leave a comment on the blog or email me at

camille@camillecooksforyou.com

Posted in Accompaniments, Ahh Haa Moments, Beer, Bread, Corned Beef, Entree, Food For Thought, Hints and Tips, Meat, Menus, Recipes To Share, Side Dishes, Vegetables, Whiskey | Tagged , , , , , | Comments Off on Erin go Bragh!!!

Word of the Day

Banana-Toasted Coconut Bread

Banana-Toasted Coconut Bread

The word of the day is Banana-Toasted Coconut Bread.  (Tap the link to go straight to the recipe.)  Just a reminder for all of you that love this bread.  I made it yesterday and it was our treat with coffee this morning.

Banana Bread Breakfast

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Soup, Glorious Soup

This blog is dedicated to all of my friends and family that are suffering through the terrible weather north of Paradise.  That means all of you north of the Florida boarder.

Here are a few of my favorites.  Some have been posted on the blog in the past and some have not.  The ones that have been posted are linked and you will be able to click the link and go directly to the recipe.  Have fun.

Wild Rice and Chicken Soup with Mushrooms

Wild Rice And Chicken Soup with Mushrooms

Makes About 4 Quarts

1          Cup Uncooked Minnesota Wild Rice

2          Ounces Dried Porcini Mushrooms, Re-Hydrated, Liquid Reserved

2          Pounds Baby Bella Mushrooms, Sliced

1          Large Spanish Onions, Diced (About 2 Cups)

4          Cups Diced Celery

4          Cups Diced Carrots

10       Cups Homemade Chicken Stock or Canned Low Sodium Chicken Broth

1          Bouquet Garni Consisting of 2 Sprigs Fresh Cilantro, 6 Sprigs Fresh Thyme, 1 Sprig Fresh Oregano, 4 Fresh Sage Leaves, 1 Bay Leaf Broken in Half

1          Tablespoons Coarse Sea Salt

2          Teaspoons Freshly Ground Black Pepper

4          Cups Cooked Chicken Breast, Diced

            Chopped Scallion for Garnish

Place the wild rice in a colander and rinse with cold water.  Transfer the rice to a pan large enough to hold the rice and 4 cups water.  Cover the rice with 4 cups cold water and bring to a boil.  Reduce the heat and simmer the rice, covered for 50 to 60 minutes.  You want the grains to expand and the rice to be soft.  Remove from the heat and drain the rice in a colander.  Rinse with cold water and set aside.  (I use CANOE wild rice because it is readily available at your grocery.  I suggest using only wild rice and not the blended rice.  Also, do not use any kind of instant Wild Rice just in case there is such a thing.)

Place the dried porcini mushrooms in a small saucepan and cover with 2 cups of water.  Bring to a boil and continue to boil for 2 minutes.  Remove from the heat and let the mushrooms sit in the liquid for 10 minutes before straining.  Strain the liquid through a strainer fitted with cheesecloth or paper towel.  Rinse the mushrooms to be sure there is no dirt or sand.  Squeeze out as much liquid as possible into the cheesecloth fitted strainer.  Coarsely chop the porcini mushrooms.  Set aside the mushrooms and the liquid.

Heat a large pan such as a Dutch oven over medium high heat.  When pan is hot add the 2 pounds of sliced baby bella mushrooms.  Cook the mushrooms stirring frequently until the mushrooms are cooked and their juice has been extruded.  Add the onion, celery, carrots and chopped porcini mushrooms and mix well.  Add the chicken stock, the porcini liquid, bouquet garni, salt and pepper and bring to a boil.  Reduce heat and simmer, covered for 30 minutes.

Add the cooked wild rice and simmer, covered, another 30 minutes.  Add the cooked chicken and simmer, covered, for 15 minutes.

Serve in warm soup bowl with chopped scallion as a garnish.  A really good hunk of artisan bread goes well with the soup as well as a tossed salad for a side dish.

(At the end of this soup blog is an idea of what to do with any extra wild rice you may have made and did not put in the soup.)

Golden Split Pea Soup

Golden Split Pea Soup

I made this soup with yellow split peas instead of the traditional green peas.  I like the color much better but the flavor is exactly the same.  If you prefer green split peas don’t hesitate to use them instead.

Makes about 6 Quarts

2          12-Ounce Bags Yellow Split Peas

1          Pound Sweet Italian Sausage

2          Cups Diced Spanish Onion (About 1 Large Onion)

4          Cups Diced Celery

4          Cups Diced Carrots

3          Cups Diced Sweet Potato

6          Garlic Gloves, Finely Minced

2          Tablespoons XVOO

3          Teaspoons Coarse Sea Salt

2          Teaspoons Freshly Ground Black Pepper

8          Cups Homemade Ham Stock or Homemade Chicken Stock or Canned Low Sodium Chicken Broth

             Homemade Croutons, CrèmeFraiche and Chopped Fresh Italian Parsley

In a large pot, such as a Dutch oven, over medium heat, heat the XVOO and add the Italian sausage.  Brown the sausage on all sides.  Remove from the pan and add the onion, celery, carrot, garlic, salt and pepper and gently sauté the vegetables until the onion begins to become translucent, about 10 minutes.  Add the sweet potato and sauté the vegetables for 5 minutes more.    Add the split peas and cook for two minutes.  Add the ham stock and bring to a boil.  Reduce the heat to simmer and continue to cook for 30 minutes covered with a lid, stirring often to be sure the mixture does not burn or stick to the bottom of the pot.  Add the diced Italian sausage and cook for 30 minutes more or until the peas are soft and the soup is thick.  If too thick add a bit of the stock to thin.  (I like to cook the soup with a lid half way on the pot.  This helps to keep the soup from reducing too much.)  Taste the soup for seasoning and adjust accordingly.

Serve the soup in warm bowls with croutons and topped with a dollop of Crème Fraiche and a sprinkle of chopped fresh Italian parsley.

Austrian Vegetable Soup

Austrian Vegetable Soup

Austrian Vegetable SoupIn the early eighties I worked at a restaurant in Deerfield Beach, Florida, that was the most upscale dining experience you could get at the time.  The Austrian Pastry Chef and I became friends and he was extremely generous in sharing his knowledge with me.  He was a lot older than most of the people working at the restaurant and he retired just about a year after I started.  I wisely took that year to listen to everything he told me and pay attention to everything he did.  He not only made the pastry but also gave the chef of the restaurant his recipes for many of the items served.  He taught me more than any of the other people I ever worked with:  Knowledge I could not get anywhere else.

This soup is a variation of the Austrian Vegetable Soup recipe Chef Max shared with me.  I think he would be very happy with the changes I made to his fabulous soup.

Makes 4 Quarts

2          Ounces Unsalted Butter (1/2 Stick)

½         Pound Thick Cut Bacon, Finely Chopped

4          Cups Finely Chopped Carrots

4          Cups Finely Chopped Celery

2          Cups Finely Chopped Spanish Onions

2          Cups Chopped Peeled Yukon Gold Potatoes (Medium Dice)

½         Cup All-Purpose Flour

6          Cups Homemade Chicken Stock or Canned Low Sodium Chicken Broth, Heated

2          Teaspoons Coarse Sea Salt

1          Teaspoon Freshly Ground Black Pepper

2          Cups Crème Fraiche

Crème Fraiche and Chopped Fresh Chives for Garnish

In a large pot such as a Dutch oven over medium heat, melt the butter.  When butter has stopped foaming add the bacon and cook until bacon is crisp and all the fat has been rendered.  Remove the bacon to a plate lined with a paper towel and set aside.  Leave the rendered fat in the pan.  In the same pot with the rendered bacon fat add the carrots, celery, onions and potatoes.  Sauté the vegetables until they become softened, about 10 minutes.  Stir frequently.  Add the bacon and stir to combine.

Add the flour and stir the mixture until every bit of vegetable is coated with the flour.  Cook for 5 minutes stirring frequently.  You don’t want the flour to burn.  Add the hot chicken stock, salt and pepper and bring to a boil.  Reduce heat to low and cook the soup for 30 minutes, until the carrots and potatoes are cooked through and soft.  Add the Crème Fraiche.  Stir to incorporate the crème into the soup.  Gently simmer for 10 minutes.

Serve the soup in warm bowls, topped with a dollop of Crème Fraiche and a sprinkle of chopped fresh chives.

Pasta Fagioli

Pasta Fagioli Topped with Parmesan Cheese

Pasta Fagioli Topped with Parmesan Cheese

Pasta Fagioli

Most people soak their beans overnight or do the quick soak of boiling for two minutes then letting them sit in the water for an hour and THEN boil them for another hour or so.  Not me.  I have always hated all of those steps.  There is no inspiration for me when I have to wait to do something I want to do immediately.  A long time ago I decided to skip the soaking steps and went directly to cooking.  What did I find out?  I found out that the beans cooked exactly like the soaking method.  WHERE IS THE MYSTERY?  So try it my way and see what you think.

Never salt the beans when they are cooking.  If you salt them too early they cook up just a little too mealy and loose their creamy texture.

Many people like to go through the hassle of pureeing part of the bean soup to make it creamy.  I don’t.  I found that when I cook my bean soup slowly and stir often the beans become creamy on their own.  Besides I love the texture of soups that aren’t pureed.  When pureed, the soup (any pureed soup) becomes one dimensional.  It then looses all of its layering that I strive for in every recipe I make (no matter what it is).

I don’t add my cooked pasta to the soup until I am ready to serve it.  If you add the pasta too early, or cook it in the soup too long, it will suck up all of the moisture and the soup will be too thick.  So, I suggest you cook only the amount of pasta you will need at the moment.  And the amount of pasta in the soup is, for sure, a personal thing.  I like a lot of pasta in my soup but most people do not.  So add what you think will work for you and whomever you are serving.  You definitely do not want to put any of the soup in the freezer with the pasta.  Not a good thing.

Often you will see in a Pasta Fagioli recipe the addition of Parmesan Cheese Rinds into the soup while it is cooking.  Yes, you can do that.  I don’t because I am not crazy about the flavor it imparts.  The rinds seem to take over and, once again, I loose the layering of flavor that I am always talking about.

The finished product will be not thick and not soupy – somewhere in between.  The soup thickens up on its own even when it is sitting on the counter cooling.  If it is too thick for you just add a little stock when reheating.

I like to top off a bowl of soup with parmesan cheese or, to make it really special, add a dollop of Pesto just before serving.  You can also drizzle a little XVOO on top of that wonderful bowl of Pasta Fagioli.

Click on Pasta Fagioli for the recipe.

Corn and Chicken Chowder

Corn and Chicken Chowser

This recipe is a perfect example of “The Layers of Flavor” I always strive for in my cooking.  You can taste every ingredient in this chowder all at once and you will be able to identify each of them individually.

Using the corn cobb in the cooking of the chowder gives it the most corn flavor possible.

Click on Corn and Chicken Chowder for the recipe.

Wild Mushroom and Chestnut Soup

Wild Mushroom and Chestnut Soup

I like to use the wildest mushrooms I can find:  The ones that stayed out late partying the night before.  The wilder the mushrooms the better.  You don’t want this soup to be a “run of the mill” mushroom soup, so forge ahead and look to your local upscale market for a good selection of wild mushrooms.

I don’t put in any herbs, other than Sunny Paris Seasoning from Penzey’s Spices, because I want the mushroom flavor to be the predominate taste.  The Sunny Paris gives it a little French flair.  There is no salt in Sunny Paris.  I love this herb mixture:  It is subtle and it reminds me of Paris.  Check out Penzey’s website.  Some of you may be lucky enough to have a retail store in your area.  If not, the catalogue has everything you can think of and shipping is inexpensive.  http://penzeys.com

The drizzle of white truffle oil as garnish is a bit extravagant but well worth the cost.  It adds another dimension of earthiness you can only get from truffles.  Why not add it since this recipe is all about wild mushrooms.

Click on Wild Mushroom and Chestnut Soup for the recipe.

I hope these soups will help to warm up your cold and snowy evenings this winter.  If you have any questions you can contact me by leaving a message on the blog or by emailing me at

camille@camillecooksforyou.com

Oh, by the way, if you are like me you probably had some wild rice left over that did not make it into the soup.  What I did was make a Wild Rice and Veggie Salad with Lemon Cilantro Vinaigrette.  It’s a pretty free form recipe, super easy and deliciously healthy.  If you don’t have the 2 cups of cooked rice, adjust the rest of the ingredients to meet the goal.  Actually you can put in whatever veggies and amounts that are to your liking.  This is just a guide.

Wild Rice and Vegetable Salad with Lemon Cilantro Vinaigrette

Wild Rice Salad

2   Cups Cooked Wild Rice

1   Pound Asparagus, Cooked and Sliced Crosswise

1   Cup Sweet Baby Peas

1/2   Roasted Red Pepper, Diced

1   Cup Fresh Corn Kernels

1   Bunch Scallions, Chopped

1/2  Cup Toasted Almonds

Lemon Cilantro Vinaigrette

Fine Sea Salt and Freshly Ground Black Pepper

Toss all of the ingredients together except the vinaigrette.  Mix well and blend in enough vinaigrette to make the rice salad just a bit moist or put in the amount that suites you.  (Told you this is pretty much a free form recipe.)  Add salt and pepper to taste.

Lemon Cilantro Vinaigrette

Makes About 3 Cups

½         Cup Fresh Lemon Juice

3          Roasted Garlic Cloves

1          Bunch Scallions, About 6, White Part Only

1          Tablespoon Dijon Mustard

1          Cup Cilantro Leaves

¾         Cup Vegetable Oil

¾         Cup XVOO

1          Teaspoon Coarse Sea Salt

½         Teaspoon Freshly Ground Black Pepper

Zest of One Lemon

In the bowl of a food processor fitted with the steel blade add the lemon juice, garlic, scallions, Dijon mustard and cilantro leaves and finely chop.  With the motor running add the oils in a slow, steady stream through the feed tube and blend until emulsified.  Add the salt, pepper and blend to combine.  Add the zest and pulse 2 or 3 times (briefly).

Store in an airtight container and refrigerate up to 1 week.

This dressing is great with the wild rice salad, seafood salad or drizzled on grilled vegetables.

The following picture is from my recipe book that was started at my first kitchen job at the Mobile 5 star restaurant La Vielle Maison in Boca Raton.  The restaurant is long gone but the food memories will never die.DSC_0690

Posted in Accompaniments, Ahh Haa Moments, Appetizers, Chicken, Chicken Stock, Food For Thought, Garlic, Ham, Ham Stock, Hints and Tips, Italian Sausage, Meat, Menus, Mushrooms, Recipes To Share, Sausage, Soup, Vegetables | Tagged , , , , , , , , , , , , , , , , , , , , , | Comments Off on Soup, Glorious Soup

Texas Chili With A Twist

I love a good bowl of chili but I can only eat so much of the ground meat version, the kind I grew up on.  I started to make this chunky pork (using pork instead of beef is the twist) chili with white beans just to try something different and, low and behold, I came up with this concoction.  Everyone who’s eaten it is happy I tried it and you will too.

What makes this stew-like chili a stand out is not only the chili itself, but all of the additions to it just before serving.  Everything goes well together and on a cold winter’s night there is nothing better to heat your innards.

With Super Bowl Sunday a few days away I can’t think of anything better than chili to have while watching the big game.  In fact I will be making this chili to take to friends as my contribution to the Super Bowl Buffet.

Texas Chili With A Twist

Texas Chili

Serves 6 – 8

3     Pounds Boneless Pork Butt Trimmed of Most of the Fat, Cut into 2 Inch Cubes

2     Tablespoons All-Purpose Flour

3     Tablespoons Vegetable Oil

1     Teaspoon Coarse Sea Salt

½   Teaspoon Freshly Ground Black Pepper

1     Large Red Onion, Medium Dice

4     Garlic Cloves, Finely Minced

1      Tablespoon Chili Powder

1      Tablespoon Cumin Powder

2      Teaspoons Ancho Chili Powder

1       Teaspoon Chipotle Powder

1       Cup Tomato Marmalade

6      Cups Homemade Chicken Stock or Low Sodium Canned Chicken Broth

3      Cups Cooked Small White Beans or One 28 Ounce Can of Small White Beans Drained

Chopped Cilantro, Diced Red Onion, Grated Cheddar Cheese, Diced Jalapeño Pepper, Crème Fraiche, Cheddar-Jalapeño Corn Bread for Garnish.

Heat the oil in a large pan such as a Dutch oven over medium heat.  Pat the pork cubes dry and sprinkle with flour, salt and pepper.  Brown the meat in batches (do not crowd the pan) on all sides until brown, about 5 minutes.  After each batch of meat is browned remove to a dish.  In the same pan add the onions, garlic, chili powder, cumin, ancho and chipotle powders and gently sauté until the onions are soft, about 5 minutes.  Add the tomato marmalade and stir to combine.  Add all of the meat to the pan and add the chicken stock until it just covers the meat.  Bring to a boil, reduce the heat to a simmer, cover and simmer for 1 to 1½ hours or until the meat is fork tender.  Remove the meat from the pan and set aside.  At this point cut the chunks of pork into a more edible size.   If you cook the chili for 1½ hours with small chunks of meat they will shred and fall apart.  Not that it’s so bad but I prefer to have chunks of meat. 

Skim the fat from the sauce and reduce by 1/3.  Add the meat back to the pan along with the beans and gently simmer, covered for 30 minutes.  Taste for seasoning and adjust accordingly.

Serve in heated chili/soup bowls and top with some of each of the garnishes.  Cut a good size wedge of the cheddar-jalapeño cornbread and nestle the pointed end into the chili.

Any Questions?  Email me or post a comment on the blog and I will get right back to you.

camille@camillecooksforyou.com

Posted in Accompaniments, Ahh Haa Moments, Cheese, Chicken Stock, Entree, Food For Thought, Hints and Tips, Meat, Pork, Recipes To Share | Tagged , , , , , | Comments Off on Texas Chili With A Twist