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Butter Bits
Foods...Kitchens...Entertaining...Cooking Spring 2016
Why Biscuits And Butter Are The Best Way To Start Your Day ?
City Country Jam “Made In The City With a Country Taste”
Blackberry
Peach
Plum
Strawberry
9 and 12 ounces in Select Flavors To order: Contact Bread Butter Epicurean.org
Raspberry
Notes From The Chef’s Desk
O
ne must be precise in calculation if one is to excell in this art. By good cooking I mean the conscientious preparation of the simple food of everyday life, not the more or less skillful concoctions of idle feasts and rare dishes. Good cooking is that into which the cook puts all his or her soul, art, and culinary knowledge, in order to attain from simple ingredients a masterpiece worthy of presentation at table. Good cooking is always associated with good living. Like marriage, it consists of two elements which should blend in harmony: the aliment and the seasoning. Conscientious cooking, by rendering easy the processes of digestion, promotes that serenity of mind, graciousness of thought, and indulgent view of our neighbor’s failings, which is the only genuine form of optimism. No virtues will fully promote happiness if the art of cooking be neglected by the national conscience. We owe much to the fruitful meditations of our sages, but a sane view of life is, after all, initiated mainly in the kitchen—the kitchen of the small house, the abode of the great majority people.
Butter Bits Contents Volume 6 Issue 1
Notes From the Chef’s Desk Questions of Taste
4
Back to Basics - Basic Butter Cream Icing
5
A Romantic Dinner
6
Cooking on the Run The Lighter Side of Chicken Cordon Bleu
8
The Southern Bon Vivant
9
Drinks...Spirits Wines
10 11
Martini Chardonnay
Creole Sampler - Red Beans & Rice
12
If You Didn’t Know
13
The Cook Book Galley
14
The Kitchen Gardner Sweet Peppers
14
Recipe Index
14
Butter Bits Foods....Kitchens....Cooking...Entertaining
Dark Chocolate Orange Souffle page 6
Editor and Publisher: Chef Gary B. Wilkins Butter Bits Houston, Texas 77045 is published by Bread & Buttter Epicurean Cinnamon Press Readers questions or comments may be directed to: gimagineparties @gmail.com Editorial Office 832.881.1225 Butter Bits Spring 2016 ©
Questions of Taste Q. Chef, I was discusssing with a co-worker how I loved moon pies. He insisted that Moon Pies originated in New Jersey,and I said “Not”and that were a southern treat. Please help me win a box of banana Moon Pies. Thanks, A. Bothsfield,Houston,TX A. Hmm...I don’t know which flavor I like better vanilla or chocolate! The Moon Pie® was developed in the early 1900s at the Chattanoga Bakery in Tennessee.The pairing of RC Cola and a Moon Pie is synomous with southern snacking.
Q. Sir, My family love custard and especially Crѐme Brûlѐe,but I can’t tell when its done ’
Do you have any thoughts? Ms.Stacy Wilson Fresno,Texas
A. Oh, I may have one or two ideas that may solve your dilema.The most reliable way is to remove custard from the heat when it reaches 170º to 175º on a candy thermometer. The more traditional way to tell is to dip a clean metal spoon into the custard;the custard should coat the spoon and hold its shape. Baked custard can be tested for doneness by inserting a knife near the center; the knife should come out clean.
Q A friend has asked me for a recipe for fish cooked in coconut milk as it is done in Hawaii. I’ve never been to Hawaii. . . . June Wilson, Humble,TX A. Neither have we, but we’re loaded with Hawaiian recipes. Fish Baked In Coconut Milk Ingredients 2 pounds thick fish fillets or steaks, halibut, cod or salmon 4 teaspoons fresh lemon juice 2 tablespoons vegetable oil 2 cups finely chopped onion ¼ cup vegetable oil 2 teaspoons minced garlic 2teaspoons minced ginger 1 teaspoon minced green chile, serrano, Thai or jalapeno 1 cup chopped fresh tomatoes Spice mixture: 6 teaspoons ground coriander 1 teaspoon ground cumin ¼ teaspoon ground red pepper, cayenne ¼ teaspoon ground black pepper ¼ teaspoon ground turmeric ½ teaspoon fennel seeds, coarsely ground with mortar and pestle 1 ¼ teaspoon salt ½ cup canned unsweetened coconut milk ¼ cup chopped cilantro, for garnish Directions Cut fillets crosswise into strips 2-inches wide. Rub fish with mixture of lemon juice and oil, cover and refrigerate for 1 hour. Preheat oven to 350 degrees. In medium frying pan, over medium high heat, fry onion in oil until edges are nicely browned. Add garlic, ginger, and green chile, and stir over medium heat for 2 minutes. Add tomatoes, spice mixture, fennel seeds, and salt, and fry, stirring constantly until tomato pieces break down to form a lumpy paste. Add coconut milk and simmer about 5 minutes until a thick, rich sauce is formed. Arrange fish in an oiled baking/serving dish large enough to hold fish in a single layer. Bake, uncovered, for 10 minutes in the preheated oven. Pour sauce over fish, cover tightly with aluminum foil, and return to oven for 15 to 20 minutes until fish is opaque. Garnish with chopped cilantro. Q . What makes the texture of some brownies cakelike and others dense and chewy. A. This depends on the recipe-the proportion of fat to flour andthe number of eggs used. Baking time also palys a role; thelonger you bake them,the more dry and cakelike they’ll be.
4 Butter Bits Spring 2015
Back to Basics
Basic Buttercream Icing Quick to make and easy to spread, buttercream is ideal for all kinds of cakes, from simple ones to gateaux. The basic buttercream can be varied with many other flavours, and it can be tinted with food colouring, too.
1 Put the butter in a deep mixing bowl and
beat it with an electric mixer at medium speed, or a wooden spoon, until it is soft and pliable.
2 A Gradually add the icing sugar and beat at
medium-high speed. Continue beating until the mixture is pale and fluffy.
3 Add the vanilla essence and I tablespoon
milk. Beat until smooth and of a spreading consistency. If it is too thick, beat in more milk. If too thin, beat in more sugar.
Basic Butter Cream Icing: Ingredients:
½ cup unsalted butter, room temperature* ½ cup milk, room temperature
1 teaspoon pure vanilla extract or other desired flavoring 2 cups (1 pound box) powdered (confectioners') sugar Pastel food coloring Preparation: In a large bowl of an electric mixer at low speed, combine the butter, sugar, vanilla extract, powdered sugar, and food coloring of your choice until the mixture is smooth. If stiffer icing is needed or the weather is very warm, add a little sugar. * Use vegetable shortening when pure white icing is desired.
Buttercream variations
• For Orange or Lemon Buttercream, grate the zest from 1 small orange or 6 lemon; squeeze the juice. Beat in he zest with the sugar; use the juice instead of the vanilla and milk. • For Chocolate Buttercream, add 4 tablespoons cocoa powder, beating It in with the sugar. Increase the milk to 3-4 tablespoons. • For Mocha Buttercream: Warm the milk and dissolve 1 teaspoon instant coffee powder in it; cool and use to make chocolate buttercream, adding more milk if needed. • For Coffee Buttercream, warm the milk and dissolve 1 tablespoon of instant coffee powder in it; cool before adding to the buttercream.
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A Romantic Dinner I
f your idea of a romantic evening is staying at home, lighting candles,soft music, open ing a nice bottle of wine and cooking up something wonderfully decadent—together then this menu will appeal to both of you. And while you don’t really need an excuse to indulge in a meal like this,
menu for two Black and Gold Pizza Champagne Grilled Lemon-Tarragon Lobster Tomato and Green Onion Rice Mixed Green Salad with Citrus Vinaigrette Sauvignon Blanc
Black and Gold Caviar Pizzas Well, not really pizzas, but toasted French bread crowned with golden and black caviar: Let your budget determine what type of black caviar you choose—and what kind of Champagne you pour with this appetizer: 2 SERVINGS 8 ⅓-inch-thick slices French-bread baguette Butter, room temperature ½ cup creme fraiche or sour cream 1 bunch fresh chives, minced 2 ounces golden caviar 2 ounces black caviar Preheat broiler. Broil bread until toasted, about 1 minute. Spread second side with butter; sprinkle with freshly ground pepper. Broil bread until golden brown, about 2 minutes. Spread creme fraiche over bread slices. Sprinkle chives in diagonal line across center of each. Spoon golden caviar on one side of chives, black on other side, and serve.
6 Butter Bits Spring 2016
Dark Chocolate Orange Souffle with White Chocolate Chunk Whipped Cream
From the desk of Chef D. Ramsey Torrington
Dark ChocolateOrange Souffle With White Chocolate Chunk Whipped Cream Make this soufflé an hour before dinner, then slip into the kitchen after you’ve finished the lobster and pop it into the oven. In just 20 to 30 minutes, it’s ready to eat. 2 Servings
Grilled Lemon-Tarragon Lobster Tails ½ cup plus 2 tablespoons extra-virgin olive oil 3 tablespoons lemon juice 1 ½ teaspoons finely grated lemon zest (zest of 1 lemon) 1 tablespoon chopped fresh tarragon leaves or 1 teaspoon dried 2 tablespoons chopped fresh chives ½ teaspoon salt ¼ teaspoon freshly ground white pepper 2 uncooked lobster tails Directions Using a sharp knife, cut each lobster tail lengthwise through the shell into 2 pieces. Cover with plastic wrap and refrigerate until ready to grill the lobsters. Shortly before grilling the lobsters, in a non-reactive mixing bowl combine the tomatoes, 8 tablespoons of the olive oil, lemon juice, lemon zest, tarragon, chives, salt and pepper and stir to combine.Preheat a grill to medium-high. Lightly brush the lobster tails on the cut side with the remaining 2 tablespoons of olive oil and season lightly with salt and pepper. Place the tails, cut side down, on the grill and cook for 3 minutes. Rotate the tails 45 degrees and cook the tails for 3 minutes longer. Rotate the tails 45 degrees again so that the tails are now cut side-up and cook until lobster is just cooked through, 1 to 3 minutes longer. During these last few minutes, spoon some of the vinaigrette over the cut tail meat so that it drizzles down into the lobster shells. Serve the lobster tails with more of the vinaigrette drizzled over the meat.
Tomato And Green-Onion Rice Chopped tomato and green onions lend freshness and color to this simple dish. 2 Servings 2 teaspoons olive oil ½ cup long-grain rice 1 cup canned low-salt chicken broth 1 large plum tomato, seeded, chopped (about ½ cup) 2 green onions, chopped Heat olive oil in heavy small saucepan over medium-high• heat. Add rice and stir until rice is coated with oil and slightly translucent about 2 minutes. Add chicken broth and bring to simmer. Reduce heat to low; cover saucepan and cook until broth is absorbed and rice is tender, about 20 minutes. Stir in tomato and green onions. Season with salt and pepper and serve.
¼ cup whipping cream 1 ounces bittersweet (not unsweetened) or semisweet chocolate, coarsely chopped 2 large egg yolks 1 tablespoon Cointreau or other orange liqueur 1 teaspoon grated orange peel Sugar 3 large egg whites, room temperature Pinch of cream of tartar 2 tablespoons sugar Powdered sugar White Chocolate Chunk Whipped Cream Cook cream and chocolate in heavy small saucepan over low heat, stirring until chocolate melts and mixture is smooth. Remove from heat and beat in yolks 1 at a time. Mix in Cointreau and orange peel. Cool to lukewarm. (Can be made 2 hours ahead. Cover and let stand at room temperature. Stir over low heat until lukewarm before continuing.)
into prepared dishes. (Can be prepared 1 hour ahead. Cover; let stand in draft-free area at room temperature.) Bake until soufflé rises but still moves in center when touched, about 20 minutes for individuals and 30 minutes for one large. Dust tops with powdered sugar. Serve immediately, passing whipped cream separately.
White Chocolate Chunk Whipped Cream Perfect with the chocolate-orange soufflé, this is also delicious over berries. Makes 1¼ Cups 1 ounce good-quality white chocolate (such as Lindt or Baker’s) ½ cup chilled whipping cream 1 tablespoon sugar ½ teaspoon grated orange peel 1 tablespoon Cointreau or other orange liqueur Cut chocolate into ¼ -inch pieces. Combine cream, sugar and orange peel in medium bowl and beat until stiff peaks form. Mix in Cointreau. Fold in chocolate. (Can be prepared 4 hours ahead. Cover and refrigerate.)
Preheat oven to 375°F. Butter one 4-cup or two 1 ¾ -cup soufflé dishes; dust with sugar. Beat whites and cream of tartar in medium bowl until soft peaks form. Beat in 2 tablespoons sugar. Fold ¼ of whites into chocolate. Gently fold in remaining whites. Spoon
BreadButterEpicurean.org 7
Cooking on The Run
The Lighter Side
T
here are dishes we make again and again are like old friends,familar and reassuring. Foods like Chicken
Cordon Bleu have become classics ,because they appeal to early everyone, and are easy to make. Here’s a lighter version of the classic French dish.,which is easily to prepare and just as delicous as the orignal.
CHICKEN CORDON BLEU Servings: 4 Preparation time: About 15 minutes Baking time: About 30 minutes
Nonstick cooking spray 4 boneless, skinless chicken breast halves (about 1 pound), fat trimmed 2 ounces thinly sliced smoked ham, divided into 4 portions 2 ounces thinly sliced reduced-fat Swiss cheese, divided into 4 portions 2 large egg whites 1 cup buttermilk 1 tablespoon Dijon mustard ⅔ cup unseasoned dry bread crumbs ¼ cup grated Parmesan cheese ½ teaspoon salt ½ teaspoon ground pepper 4 lemon wedges
8 Butter Bits Spring 2016
Preheat oven to 400°. With nonstick cooking spray, lightly coat a baking rack. Place rack on baking sheet; set aside. Butterfly the chicken: Place a chicken breast, with skinned side down and longer, thinner edge facing you, on work surface. Keeping knife blade parallel to surface, make horizontal cut from long edge nearly through to opposite side, so you can open breast flat. Repeat with remaining breasts. Lay one quarter of ham and cheese on one side of each breast, leaving ½ inch at edge uncovered. Press breasts closed. In medium bowl, combine egg whites, buttermilk and mustard; whisk until creamy. In shallow dish, stir together bread crumbs, parmesan, salt and pepper. Gently dip each breast in crumb mixture, then in egg white mixture,then back into crumb mixture; set on prepared rack. Bake 30 to 35 minutes,or until crisp and lightly browned on outside and no longer pink in center. Serve with lemon wedges.
I
The Southern Bon Vivant
have been very busy at Café Avalon, and yes it had been a busy year. I was glad to see the holidays roll in and out. Having nothing planned in the way of seasonal festivities for New Years Eve. I found myself keeping company with my companion pet Schnauzer “Alastair”, nursing a Vodka Gimlet, and listening to some jazz great’s trumpeter Clifford Brown and drummer Max Roach recording “Deliah” when my cell began to buzz. Reluctantly answering, I found my lady friend Retá on the line. “Hi Baby, Whatcha’ doing?” she asked. “Uh oh” I thought “Hmm… sounds like trouble” . “Nothing right now”, I replied speaking cautio usly. The pause in the conversation was a sure indicator that I was not going to like this conversation. “Alright D’ Baby I really need your help. I booked a brunch for 11 am tomorrow morning a while back and forgot to record it. “Huh?” My friends this conversation was taking place at 8pm on New Year’s Eve. “Kind of late to be planning a next day brunch, and what is my role in this? “I answered vaguely. “Baby I need you to prepare that enchilada dish you made last year. I think it was Southern Encchiladas or something like that.” No,the name of the dish is Southwest Breakfast Enchiladas,and you’re in the luck that I just happen to have the ingredients the pantry. My friends after a late night run to the market to gather the rest of the items we manage to pull off a bunch that resembled weeks of planning. I’m leaving you with a copy of my recipe for Southwest Breakfast Enchiladas for you to prepare at your next brunch or to spicy up a routine breakfast.
Ciao
The Southern Bon Vivant Southwest Breakfast Enchiladas 8 servings
1 (1-pound) package hot ground pork sausage 2 tablespoons butter or margarine 4 green onions, thinly sliced 2 tablespoons chopped fresh cilantro 14 large eggs, beaten ¾ teaspoon salt ½ teaspoon pepper Cheese Sauce 8 (8-inch) flour tortillas 1 cup (4 ounces) shredded Monterey Jack cheese with jalapeños Toppings: halved grape tomatoes, sliced green onions, chopped fresh cilantro Cook sausage in a large nonstick skillet over medium-high heat, stirring until sausage crumbles and is no longer pink. Remove from pan; drain well, pressing between paper towels. Melt butter in a large nonstick skillet over medium heat. Add green onions and cilantro, and sauté 1 minute. Add eggs, salt, and pepper, and cook, without stirring, until eggs begin to set on bottom. Draw a spatula across bottom of pan to form large curds. Continue to cook until eggs are thickened but still moist; do not stir constantly. Remove from heat, and gently fold in 1 ½ cups Cheese Sauce and sausage.
Spoon about ⅓ cup egg mixture down the center of each flour tortilla; roll up. Place, seam side down, in a lightly greased 13- x- 9-inch baking dish. Pour remaining Cheese Sauce evenly over tortillas; sprinkle evenly with Monterey Jack cheese.Bake at 350° for 30 minutes or until sauce is bubbly. Serve with desired toppings. Note: Prepare half the cheese sauce recipe if you prefer a lighter breakfast.
Cheese Sauce
⅓ cup butter ⅓ cup flour 3 cups milk 2 cups (8 ounces) shredded Cheddar cheese 1 (4.5-ounce) can chopped green chiles, undrained ¾ teaspoon salt Melt butter in a heavy saucepan over medium-low heat; whisk in flour until smooth. Cook, whisking constantly, 1 minute. Gradually whisk in milk; cook over medium heat, whisking constantly, 5 minutes or until thickened. Remove from heat, and whisk in remaining ingredients.
Bread Butter Epicurean.org 9
Drinks...Spirits
“the elixir of quietude”
T
he Martini is a cocktail made with gin and vermouth, and garnished with an olive or a lemon twist. Over the years, the Martini has become one of the best-known mixed alcoholic beverages. H. L. Mencken called the Martini “the only American invention as perfect as the sonnet” and E. B. White called it “the elixir of quietude”. A Martini with olives as a garnish By 1922 the Martini reached its most recognizable form in which London dry gin and dry vermouth are combined at a ratio of 2:1, stirred in a mixing glass with ice cubes, with the optional addition of orange or aromatic bitters, then strained into a chilled cocktail glass. Over time the generally expected garnish became the drinker’s choice of a green olive or a twist of lemon peel. Dry Martini is made with dry, white vermouth. By the Roaring Twenties, it became common to ask for them. Over the course of the century, the amount of vermouth steadily dropped. During the 1930s the ratio was 3:1, and during the 1940s the ratio was 4:1. During the latter part of the 20th century, 6:1, 8:1, 12:1, or even 50:1 or 100:1 Martinis became considered the norm. A dirty Martini contains a splash of olive brine or olive juice and is typically garnished with an olive. A perfect Martini uses equal amounts of sweet and dry vermouth. A Martini may also be served on the rocks, that is, with the ingredients poured over ice cubes and served in an Old-Fashioned glass.
“
Martini
i
Perfect Gin Martini 2 ounces dry gin 1 ounce dry vermouth Ice Olives or a twist of lemon, for garnish Place a cocktail glass in the freezer to chill. Combine the gin and vermouth in a shaker, fill it halfway with ice, and stir vigorously until well chilled, about 20 seconds. Strain into the chilled glass. Garnish with olives or a twist of lemon. (If using a twist, be sure to run the slice over the glass’s rim.)
Cranberry Martini 1 (1.5 fluid ounce) jigger vodka ½ fluid ounce orange liqueur ½ fluid ounce dry vermouth 2 (1.5 fluid ounce) jiggers cranberry juice 1 cup ice cranberries Combine vodka, orange liqueur, vermouth, cranberry juice, and ice in a cocktail shaker. Shake vigorously to chill. Pour into martini glasses, and serve. Garnish with cranberries.
Famous Martini Quotes
“A man must defend his home, his wife, his children, and his martini.” Jackie Gleason “Shaken, not stirred.” James Bond “I like to have a martini, two at the very most –After three I’m under the table, After four, I’m under my host.” Dorothy Parker
10 Butter Bits Spring 2016
Drinks...Wines
Chardonnay
10 Best Chardonnays $15.00 and Under Chardonnay [Shar-doe-NAY],in general produces wines, which are dry to medium dry with pear, apple, tropical 1. Penfold's Koonunga Hill Chardonnay ($8) or citrus fruit flavors. When little to no 2. Chateau St. Michelle Chardonnay ($12) oak aging occurs, Chardonnay tends to 3. 2002 Benziger Carneros Chardonnay ($10) be more crisp and fresh. With extensive oak aging, they become creamy and but- 4. Heron Hill Chardonnay Reserve ($15) tery with vanilla, spice and oak flavors. 5. Ravenswood Vintner's Blend Chardonnay ($10) Chardonnay thrives as the white grape of 6. Kendall Jackson Vintner's Reserve Chardonnay ($11) Burgundy and it produces extraordinary 7. Columbia Crest Chardonnay ($11) wines in the Russian River Valley and 8. Dry Creek Vineyard Chardonnay ($15) Carneros region in California. 9. Clos Du Bois Chardonnay ($15)
Hey Sommilier What is the difference between a $5.99 Chardonnay and a $29.99 Chardonnay? The answer to the question is relatively easy to explain. An inexpensive Chardonnay, for the most part, will be light, easy-drinking and will have little oak influence. Therefore, most of the Chardonnays produced under $5.99 are relatively one dimensional on the palate, pure and simple. Also, a Chardonnay at $29.99 compared to a Chardonnay at $5.99 will have more complexity, more intense fruit flavors, a longer finish and more integrated oak flavors..
Bread Butter Epicurean.org 11
The Creole Sampler
Red Beans and
R
ecently I had a lively discussion concerning the preparation of red beans with some friends, natives of Louisiana,over the taste of fresh cooked red beans and of those Blue Runner, a brand originally found in their home state. I must admit the taste of Blue Runner Red Beans is good, but for my taste nothing beats a slow cooked day old pot of red beans , Andouille sausage, steamed rice and French bread. Red beans typically take about two hours or more to cook, although it is common to allow the beans to cook slowly for a longer period of time. Finished red beans range from soup-like consistency to a creamier texture, though the latter is more common. Though the creaminess of the finished dish may vary greatly between preparations, the beans themselves should never be overly firm or crunchy. To increase the creaminess of the beans, some cooks choose to mash up to a quarter of the beans in the last half hour or so of cooking (smash the beans against the side of the pot using the back of a large spoon). White rice is cooked separately. When being served buffet style for a party, the rice and beans should be kept apart and assembled as needed by the guests. When served on a plate, the rice is usually mounded in the center, perhaps with a bit of parsley. The beans are spooned all around the rice, and if sausage has been prepared separately a piece is placed on one side. Chopped green onion is an optional garnish, and a bottle of hot sauce should always be available. If you have any leftover red beans put it in the freezer. Just add a little water, and perhaps a pinch of salt to reheat.
12 Butter Bits Spring 2016
Classic New Orleans Red Beans and Rice
serves 8 or more
2 lb. dried red (kidney) beans, soaked overnight in cold water to cover 2 c. chopped onion ½ c. thinly sliced green shallot (scallion) tops ½ c. chopped green pepper 1⅓ Tbs. finely minced garlic 2 Tbs. finely minced fresh parsley 1 lb. seasoning (baked) ham, cut into 1-inch cubes 1 lb. pickled pork , cut into large chunks 1 large ham bone with some meat on it, sawed into 4- to 5-inch lengths 1 Tbs. salt ½ tsp. freshly ground black pepper ⅛ tsp. cayenne ⅛ tsp. crushed red pepper pods 2 whole bay leaves, broken into quarters ½ tsp. dried thyme ⅛ tsp. dried basil 2 qt. cold water, approximately Steamed Rice Drain the soaked beans in a colander and put them, along with all the other ingredients, into a heavy 8- to 10-quart pot or kettle, adding just enough of the cold water to cover. Bring to a boil over high heat, then lower the heat and simmer on low heat for 2 to 3 hours, or until the beans are tender and a thick natural gravy has formed. Add about 1 cup of water toward the end of cooking if the mixture appears too dry. During cooking, stir frequently and scrape down the sides and across the bottom of the pot with a wooden spoon or spatula to prevent scorching. (If you use a heavy pot and very low heat—just high enough to keep the barest simmer going—you should have no problem with beans sticking to the pot during cooking.) Stir the entire mixture thoroughly just once about every half hour. When the beans are cooked, turn off the heat. To serve, ladle about 1½ cups of beans, with meat and gravy, over a portion (about ⅔ cup) of boiled rice.
If You Didn’t Know Soaking Beans Not all dry legumes require a period of soaking, but a great many do. Directions are always given on the package; the important thing is to discard the soaking water and cook the beans in fresh water. Overnight Soak Put the beans in a bowl and cover with cold water to a depth of 2 inches above the beans. Cover and set aside to soak for at least 12 hours or overnight. Drain the beans and proceed with the recipe. Fast Soak Put the beans in a saucepan, cover with cold water to a depth of 2 inches above the beans, and bring to a boil. Boil for 2 minutes. Remove from the heat, cover, and let stand for 1 hour. Drain the beans and proceed with the recipe. Microwave Soak Mix 2 cups of beans with 2 cups water in a microwave-safe bowl. Cover and microwave on High (100 percent power) for 15 minutes. Let
Bean Talk Spilling the Beans
This phrase originated with the gypsies, whose fortune tellers used to predict the future from the way a handful of beans was spilled on a flat surface.
stand for 5 minutes. Add 2 more cups cold water. Cover and let stand for I hour. Drain the beans and proceed with the recipe. Pressure Cooker Soak Put the beans in a bowl, cover with at least 2 inches of cold water, and set aside to soak for at least 4 hours. Following the manufacturer's instructions, cook in a pressure cooker for 30 minutes.
Full of Beans Used to mean bursting with energy, this phrase prob ably refers to the well-known gaseous sequel to eating beans; more prosaic interpreters suggest it comes from beans' habit of popping out of their skins when boiled. • • Bean Counter A reference to the time when gold used to be balanced on a scale with beans used as a counterweight. I Don't Have a Bean in My Pocket This used to mean that a person was penniless because beans have always been one of the few foods available to poor folk. Beans still retail for barely 80 cents a pound, but they have become the chic, as well as cheap, alternative to meat.
Senate Bean Soup 1 ½ cups Great Northern beans
2 quarts water 1 meaty ham bone or smoked ham hock (about I pound) I medium-sized potato, peeled and diced 1 onion, chopped 3 cloves garlic, finely chopped ½ cup chopped celery Salt and pepper Chopped parsley for garnish Soak the beans if necessary, and drain them. Cover with cold water. Bring to a boil and boil, uncovered, for 2 minutes. Skim off any foam that rises to the surface. Cover and let stand for I hour. Drain the beans and put them in a large pot. Add 2 quarts of water and the ham bone. Cover and simmer for 2 hours. Add the potato, onion, garlic, and celery and simmer for I hour. Remove the ham bone and cut up the meat. Set aside. Remove I cup of the beans and some of the liquid and puree in a blender. Return the pureed beans and the ham meat to the soup. Season with salt and pepper. Heat until piping hot and serve, garnished with chopped parsley.
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Cook Book Galley
D
orie Greenspan has written recipes for the most eminent chefs in the world: Pierre Hermé, Daniel Boulud, and arguably the greatest of them all, Julia Child, who once told Dorie, “You write recipes just the way I do.” Her recipe writing has won widespread praise for its literate curiosity and “patient but exuberant style.” (One hard-boiled critic called it “a joy forever.”) In Baking: From My Home to Yours, her masterwork, Dorie applies the lessons from three decades of experience to her first and real love: home baking. The 300 recipes will seduce a new generation of bakers, whether their favorite kitchen tools are a bowl and a whisk or a stand mixer and a baker’s torch. Even the most homey of the recipes are very special. Dorie’s favorite raisin swirl bread. Big spicy muffins from her stint as a baker in a famous New York City restaurant. French chocolate brownies (a Parisian pastry chef begged for the recipe). A dramatic black and white cake for a “wow” occasion. Pierre Hermé’s extraordinary lemon tart. The generous helpings of background information, abundant stories, and hundreds of professional hints set Baking apart as a one-of-a-kind cookbook. And as if all of this weren’t more than enough, Dorie has appended a fascinating minibook, A Dessertmaker’s Glossary, with more than 100 entries, from why using one’s fingers is often best, to how to buy the finest butter, to how the bundt pan got its name. Hardcover: 528 pages Publisher: Rux Martin/Houghton Mifflin Harcourt; First Edition (1st printing) edition (September 25, 2006)
Recipe Index Appetizers
Black and Gold Pizza pg. 6
Entrees
Fish Baked in Coconut Milk pg.4 Grilled Lemon and Tarragon Lobster Tails pg. 7 Chicken Cordon Bleu pg. 8 Senate Bean Soup pg. 11 Southwest Breakfast Enchiladas pg. 9 Classic New Orleans Red Beans and Rice pg. 12
Sides
Tomatoes and Green Onion Rice pg.7
Desserts
Dark Chocolate Orange Souffle pg.7 White Choclate Chunk Whipped Cream pg 7 BasicButter Cream Icing pg.5
Drinks
Perfect Gin Martini pg.10 Cranberry Martni pg.10
The Kitchen Gardner Peppers
Capsicum species
Increasing interest in Mediterranean cooking has been accompanied by an increase in the popularity of peppers, of which the main type are the sweet peppers or bell peppers (Capsicum annuum Grossum Group). These are the large green, red and yellow fruits we see in supermarkets — the green peppers are, in fact, the unripe versions of the red and yellow fruit. They can be used raw or cooked, usually with all the seeds removed. The plants are bushy in habit, growing up to 75cm/30in in good conditions.
Cultivation So win g tim e spring Sowing in modules or pots Planting time inside mid-spring Planting time outside early summer Planting distance 50cm/20in Distance between sown rows 50cm/20in Harvesting midsummer onwards
14 Butter Bits Spring 2016
In Want Of A Celebration Savory Foods .... Need Party
Bread & Butter Epicurean Catering/Bakery
Small Parties Cocktail Parties Brunches Chef Gary B. Wilkins 832.881.1225 gimagineparties@gmail.com www.breadbutterepicurean.org Get recipes and updates on our website at www. BreadButterEpicurean Mention this ad and get 20% off your next event
Mustards Green Herb Mustard
A very mild mustard,delicately combined with a mixture of heeeeerbs,this should be eaten with cold meats and sausages.
Mustard with Greek Peppercorns This mustard containing crushed green peppercorns,is one of the Dijon varieties from Burgundy. It is fairly hot and therefore goes best with bland foods which need enhancing,such as broiled or grilled steaks and chops.
Dijon Mustard with White Wine This is a hot mustard,best used with bland foods. Its additional wine flavoring makes it suitable for many sauces and flavorings.
Moutarde De Meaux This is Dijon mustard with whole Brassica nigra seeds. It is fairly hot,and therefore goes best with bland foods.
French Mustard with Tarragon
One of the darker Bordeaux mustards,this variety containing tarragon is mild and therefore best suited to cold meats and spicy foods.
Coarse-Grain Mustard This is a coarse-grained variety of moutarde de meaux and contains white wine. It goes well with bland foods.