Butterbitsromance2018 (fa)

Butter Bits

Foods...Kitchens...Entertaining...Cooking

Winter 2018

Chocolate Obsession

Why Is Toast And Butter The Best Way To Start Your Day ?

City Country Raspberry Jam

Blackberry Peach Plum Strawberry Raspberry

City Country Jams “Made In The City With a Country Taste Since 1986” 8 and 12 ounces in Select Flavors

To order contact: chefgary@breadbutterepicuren.org

Bread & Butter Epicurean “Knowledge of Foods”

Bread Butter Epicurean.org 3

Notes From The Chef’s Desk

T

For The Love Of Chocolate

his issue is dedicated to the connection be-

tween chocolate and romance. The Aztecs and Mayans were the first to recognize the potency of chocolate, celebrating the harvest of the cacao bean with festivals of wild orgies. The Aztec ruler, Montezuma, reportedly drank 50 cups of chocolate each day to better serve his harem of 600 women. The belief in chocolate carried on through the Mayan empire where payment for a night at the brothel cost one handful of cacao beans. Seventeenth-century church officials deemed it sinful to partake of chocolate. Casanova, the infamous 18th-century lover, believed in the power of chocolate.

Obviously a tried-and-true staple for lovers, chocolate now has backing from the scientific community. Besides the jolt of caffeine served up in a piece of chocolate, this savory candy also contains PEA, or phenylethylamine, the very same molecule that courses through the veins of one who is in love. Combine our internal stores of this natural amphetamine with chocolate, and one only heightens that giddy sensation known as love.

Historically speaking, it’s the food of the gods.

Literally. The Mayans honored a cacao god, Quetzalcoatl. The Aztecs used it as money, and Cortez took it to Spain, where the nobility used it as medicine. Who are we to ignore history? What’s more romantic than eating the food of the GODS? Romance and hearts are just about synonymous.

And it just so happens that chocolate spurs on the heart as an aphrodisiac, and can help prevent heart disease. Casanova chose it as an aphrodisiac over champagne! A Chocolate is an eight-billion-dollar industry worldwide. One big reason is the tie to romance. But the one known fact – giving chocolate’s an almost guaranteed way to put a smile on a woman’s face. As an I’m sorry, or I love you, or whatever the reason, it is one of the easiest and most romantic gifts in the world. No sizes or colors to worry about.

Chocolate’s affiliation with romance extends further than simple courtship and gift-giving. In fact, people have long used chocolate as an aphrodisiac, or in combination with believed aphrodisiacs, to heighten sexual desire in themselves and in others.

Chocolate beverages have also been documented as

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being used in love potions to seduce and control men.

Margarita Orellana writes, “Because of its dark color and grainy texture, chocolate provided an ideal cover for items associated with sexual witchcraft. These included various powders and herbs, as well as female body parts and fluids, which women then mixed into

a chocolate beverage and fed to men to control their sexuality”. Whether chocolate truly possesses aphrodisiac qualities or not, modern chocolate companies often use chocolate’s historical association with sexuality as the basis of their marketing. Linked here is an example of a typical chocolate advertisement from Lindt, a company known for their chocolate truffles Although not overt, once can see how Lindt is sexualizing chocolate in this advertisement. Terms like “irresistible,” “passion,” and “luscious” have carnal connotations, and the image of the woman removing her scarf suggests that the idea of consuming chocolate has heightened her sexual desires.

Chocolate is finger food. You could end up chipping a tooth if try to feed your special someone a bite of steak on a fork. But pick up a chocolate truffle, let his/her lips close around your fingers, and it’s guarantee that you’ll both start feeling…ahem…romantic.

Or, if you melt it down, things can get even more interesting..

Valentine’s Day spurs on the tradition of sending chocolates to the object of your affection – following the theory that the chocolate would work upon that person to turn their heart towards yours. Why knock what’s worked for centuries?

Chef Gary B. Wilkins

TABLE OF CONTENTS Butter Bits Volume 8 Issue 1

FEATURES

A Romantic Dinner 8 Chocolate Obession 21 Kitchen Trends That Are Here To Stay

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DEPARTMENTS

Notes from The Chefs Desk 5 Questions Of Taste 7 Back to Basics ...How to Cook Spaghetti 6 Cooking on the Run 6 Drinks... Spirits Wines

Cocktails That Say I Love You 12 Pinot Grigio 17

The Creole Sampler Seafood Jambalya Salad 18 The Kitchen Gardner Fresh Beans 19 If You Didn’t Know

Pasta Recipe Builder 14

The Cookbook Galley.. Recommended Cook Books 22 Lagniappe

26

Recipe Index 26

COLUMNS IN EVERY ISSUE

The Southern Bon Vivant D. Ramsey Torrington .... What’s Risotto Got To With It ? 12

Butter Bits

Foods....Kitchens....Cooking...Entertaining

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: chefgary@breadbutterepicurean.org Editorial Office 832.881.1225 Butter Bits Winter 2018 © Photo by Jennifer Pallian on Unsplash

Back to Basics

How To Cook Spaghetti The cooking of spaghetti is simplicity itself although there are apparently two common yet easily avoidable pitfalls that befall some cooks. The first is having the strands of spaghetti stick together; the other is overcooking.

The kettle in which the spaghetti is cooked should have at least a four-quart capacity.

One pound of spaghetti, the contents of one package, should be cooked in at least 3 quarts of water. A twopronged fork should be on hand for immersing the spaghetti when it is added to the wter. Here is how to cook perfect spaghetti.

1. Bring at least 3 quarts of water to a roaring boil. Add 1 ½ tablespoons salt.

2. Add 1 pound of spaghetti (or less, if desired) while the water is boiling. Using a two-pronged fork, immediately start folding the spaghetti from the bottom to immerse it as quickly as possible in the water. The water must continue to boil constantly and the more rapidly the rapidly the better. Stir the spaghetti with the fork until all strands are bubbling free

3. The cooking time for spaghetti varies from brand to brand and depends also on the size spaghetti.

No. 9 spaghetti, called spaghettini, cooks in approximately 8 or 9 minutes. Thicker spaghetti takes longer. To test for doneness, lift a strand of spaghetti from the boiling water and bite into it. It should be tender but with a slight resilience or, as the Italians say, al dente. Of course, if you like spaghetti well done, by all means cook it until soft.

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4. When the spaghetti is done, immediately add 1 cup of cold water to the kettle. This will stop the cooking without chilling the spaghetti.

Immediately empty the spaghetti into a colander to drain.

5. Immediately empty the spaghetti into a colander to drain.

6. Have a hot platter ready with 2 to 4 tablespoons of butter in it.

Questions of Taste .Q. What is a roux and a slurry?

Janet Sullivan Freno.Texas A. Although in everyday French the word roux means— among other things —a reddish color, in cookery it refers to the blend of butter and flour used as a thickening agent for either a brown or white sauce. For each cup of sauce blend one to two tablespoons of butter (depending on the consistency desired) with one tablespoon of flour. The butter should be hot but not sizzling, and the mixture should be thoroughly but not excessively cooked. For a white sauce cook the roux just until it begins to take on color. Never overcook a roux or cook it over high heat (moderate heat should be used), or the resulting sauce will have a poor texture.

A slurry is a mixture that is used to thicken soup,stews and sauces. It is made up of equal parts starch (cornstarch,arrowroot or flour) and a cool liquid (usually water but sometomes stock, milk or wine), blended to the consistnecy of heavy cream. When adding a slurry to a sauce, stir slowly and continuously,or ypu’ll end up with a lumpy mess,as thickening begins almost immmediately. If you’re making a flour and waer slurry,it shpuld be morelike a thin paste.This Is the only type of slurry that must be simmered to eliminate the raw taste of flour.

Q. Chef, what’s the name of the wire cage that covers the cork of a Champagne bottle? What purpose does it serve?

Mrs. Barbara Laughton, Katy, Texas A. The cork in a bottle of Champagne is safeguarded by a wire hood is called a muselet, a term derived from the French word for muzzle. The muselet pro¬vides reinforcement against the 90 pounds of pressure created by about 49 million bubbles. At one time, corks were almost universally held fast by twine and often cov¬ered with wax, an imperfect method since the twine could easily break or rot in the cellar. The stronger wire hood came into use asearly as the end of the 18th century,

Q. Chef I have been perplexed for a while about where to place the instant read thermometer to get an accurate read. I find myself constantly jabbing the thermometer here and there on differnt places . Also, I love the publication and would like to see more.

Thanks, Lydia Southern , Houston, Texas A. I can show you better than I can tell you.

Q. Chef G, I love pasta, salads and grilled meats. Can you suggest good low-fat sauces?

A.Sauté mushrooms—shiitakes, chanterelles, even hedgehogs— in a nonstick pan, with a little bit of oil, until they're very brown.

Then toss in aromatics like chopped shallots or garlic and some herbs like thyme or sage, deglaze the pan with a small amount of vermouth, add defatted chicken stock and boil everything down.

Also, because you need to keep oil to a minimum, you'll want to intensify the flavors of the other ingredients that you use.

Smoking or grilling vegetables is one way to do so. Grill tomatoes and puree them in a blender with balsamic vinegar, Worcestershire sauce and garlic to serve with salads or with steamed potatoes and grilled fish.

Reducing liquids is another way to intensify flavor. To make a sweet-and-sour glaze for grilled pork tenderloin, chicken breasts or any white-fleshed fish, boil down fresh carrot juice with soy sauce and rice vinegar, then add a few drops of vegetable oil and chili oil to perk up the taste.

Readers Queries Or Comments May Be Directed To The Editorial Offices: Butter Bits Attention Questions Of Taste Chefgary @ Breadbutterepicurean.org

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Romantic Dinner Party

R

OMANCE IS ELUSIVE.

Sometimes a most unlikely place or situation can cause passions to stir, and sometimes, on the very day that we celebrate love, romance can feel like an imposition. Still, most people don't ignore Valentine's Day, especially if they are lucky enough to have someone special to spend it with.

But where to spend it? This year, instead of feeling lost in a crowd, rushed and a little bit silly in a restaurant that has rearranged all of its tables to accommodate two, try celebrating Cupid's main event by cooking dinner with your sweetheart.

The following menu is elegant, yet simple to prepare. It also have lots of do-aheads, since this year Valentine's Day happens to fall on that most unromantic of days, Wednesday. Additionally, the menu contains ingredients that are often said to be aphrodisiacs— wild mushrooms, nuts, garlic and onions, among others.

Remember that good food can add passion as well as flavor to an evening, and make romance just a little less elusive.

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Standing Rib Roast with Garlic Peppercorn Crust Serves 4-8 2 cloves garlic, coarsely chopped 3/4 tablespoons coarse sea salt 1/2 tablespoon freshly ground medium-coarse mixed peppercorns or black peppercorns 1/2 tablespoon fresh thyme leaves, minced 1 teaspoons paprika 1 teaspoons extra-virgin olive oil 1 butcher's-cut standing rib roast, 5-16 lb. (5-6 kg), with 5 ribs 1/2 cup ( 4fl oz/250 ml) Zinfandel, Merlot, or other dry red wine combined with 1/4 cup (2 fl oz/125 ml) Port (optional) In a mortar and using a pestle, crush the garlic and sea salt together to form a paste. Alternatively, crush together in a bowl with the bottom of a wooden spoon, or use a mini food processor. Add the peppercorns, thyme, paprika, and olive oil and mix to form a paste.

Rub the paste all over the roast, coating it well. Cover loosely with aluminum foil and let stand at room temperature for 30 minutes.

Preheat the oven to 450°F (230°C).

Place the roast, bone side down, in a large roasting pan and roast for 30 minutes. Baste with the pan juices and reduce the oven temperature to 350°F (180°C). Continue to roast until an instant-read thermometer inserted into the thickest part of the meat (but not touching bone) registers 120°F (49°C) for rare, about 1 hour longer; or 125°-130°F (52°-54°C) for medium-rare, about 1 ¼ hours longer.

Transfer the roast to a carving board and tent loosely with aluminum foil. Let rest for20-30 minutes before carving. While the roast is resting, skim off ¼ cup (2 fl oz./60 ml) of the fat from the pan and discard the rest.

If desired, make a sauce for the roast: Place the roasting pan with the remaining drippings on the stove top over medium-high heat and add the wine and up to 1 cup (8 fl oz./250 ml) water. Bring to a boil, stirring and scraping up any browned bits from the pan bottom. Cook until the sauce is thickened and reduced to about 1 ½ cups (12 fl oz/375 ml), 8-10 minutes. Strain through a fine-mesh sieve into a saucepan until ready to serve.

To serve, carve the roast into slices ¼ - ½ inch (6-12 mm) thick.

Place the slices on a warmed platter and drizzle them with a little of the pan sauce. Serve at once.

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Wild Mushroom Salad This sophisticated menu gets its start with a simple "aphrodisiac course."

Dedicated to the god of love in ancient Greece, the mushroom has been mentioned in literature on erotic cookery for hundreds of years. Seductive or not, this lovely salad is definitely delicious.

Parmesan Basil Mashed Potatoes

Here's what makes these mashers super delicious: Baking potatoes yield a mashed potato with light texture. Leave on some of the skin for added ( flavor and add sour cream for tartness Prep: 15 minutes Cook: 15 minutes’

4 servings 2 tablespoons olive oil 1 tablespoon balsamic vinegar or red wine vinegar 2 shallots, minced 2 large garlic clove, minced ½ pound fresh oyster mushrooms, sliced ½ pound fresh shiitake mushrooms, stems trimmed, caps sliced

6 servings 1 ½ lb. russet (baking) potatoes 1 tsp. salt 2 Tbsp. margarine or butter, softened ¼ tsp. pepper ⅓ cup milk, half-and-half, or light cream, warmed ⅓ cup dairy sour cream ½ cup Parmesan cheese finely shredded

2 teaspoons minced fresh marjoram or ½ teaspoon dried

1 tbl. Fresh basil finely snipped

4 cups mixed baby lettuces

Peel potatoes, leaving about half the skin on each potato. Cut potatoes into large chunks and place in a large saucepan. Add cold water I cover along with 1/2 teaspoon of the salt. Bring to boiling; reduce heat. Cover and cook for 15 to 20 minute; or until potatoes are tender. Drain.

Add margarine, pepper, and the remaining salt to potatoes.

Using a potato masher, mash potatoes slightly, leaving some lumps, if desired. Gently mash in milk, about half at a time.

Add Parmesan cheese and basil. Then mash in the sour cream.

With a wooden spoon, stir potatoes until evenly mixed. Season to taste with additional salt and pepper, desired. Serve at once.* Serves 6.

2 small tomatoes, seeded, diced Whisk 1 tablspoon oil, vinegar, 1 shallot and ½ of garlic to blend. Season dressing with salt and pepper. Heat remaining tablespoon of oil in heavy medium skillet over medium heat.

Add all mushrooms; sauté until almost tender, about 5 minutes.

Reduce heat to low. Add marjoram and remaining shallot and garlic. Season with salt and pepper; sauté until very tender, about 5 minutes. Remove from heat.

Lemon and Green Beans.

4 servings 2 pounds green beans, trimmed 2 tablespoons (¼ stick) butter 2 tablespoons olive oil 2 large garlic cloves, minced ¼ cup chopped fresh parsley 1 tablespoon grated lemon peel Cook beans in large pot of boiling salted water until crisp-tender, about 4 minutes. Drain. Place beans in bowl of ice water to cool. Drain well.

Melt butter with oil in heavy large skillet over medium-high heat. Add garlic; stir 30 seconds. Add beans; sauté until heated through, about 5 minutes. Stir in parsley and lemon peel. Season with salt and pepper. Transfer to platter.

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Chocolate-Peanut Butter Cake with Cream Cheese and Butterfinger Frosting 12 servings Filling 2 ¼ cups heavy whipping cream ½ cup (packed) golden brown sugar 12 ounces bittersweet or semisweet chocolate, finely chopped ½ cup old-fashion (natural) chunky peanut butter Cake 2 ½ cups all purpose flour 1 teaspoon baking powder 1 teaspoon baking soda ½ teaspoon salt 10 tablespoons (1 ¼ sticks) unsalted butter, room temperature ½ cup old-fashioned (natural) chunky peanut butter 1 pound golden brown sugar 4 large eggs 1 teaspoon vanilla extract 1 cup buttermilk

Divide batter among pans and spread evenly. Bake cakes until tester inserted into center comes out clean, about 25 minutes. Cool cakes 5 minutes. Turn out onto racks; peel off parchment. Cool cakes completely.

Frosting Using electric mixer, beat cream cheese, 1 1/4 cups powdered sugar, butter, and vanilla in large bowl to blend.

Whisk whipping cream and 3/4 cup powdered sugar in bowl until mixture holds medium-firm peaks. Fold into cream cheese mixture in 3 additions; chill until firm but spreadable, about 1 hour.

Place 1 cake layer, bottom side up, on 9-inch tart pan bottom.

Spread with half of filling. Place another layer, bottom side up, on work surface. Spread with remaining filling; place atop first layer. Top with remaining cake layer, bottom side up.

Spread frosting over top and sides of cake. Can be made 1 day ahead. Cover with cake dome; chill. Let stand at room temperature 2 hours before continuing. Press candy and peanuts onto top of cake.

Frosting 1 ½ 8-ounce packages cream cheese, room temperature 2 cups powdered sugar, divided 6 tablespoons (3/4 stick) unsalted butter, room temperature 1 ¼ teaspoon vanilla extract ¾ cup chilled heavy whipping cream Butterfinger candy bars, coarsely chopped Glazed peanuts Recipe Preparation Filling: Bring cream and sugar to simmer in saucepan, whisking to dissolve sugar. Remove from heat. Add choco late; let stand 1 minute. Whisk until smooth. Whisk in peanut butter. Chill uncovered overnight.

Cake: Preheat oven to 350°F. Butter three 9-inch-diameter cake pans with 1 ½ -inch-high sides. Line bottoms with parchment paper. Sift first 4 ingredients into medium bowl. Using electric mixer, beat butter and peanut butter in large bowl until blended. Beat in sugar. Beat in eggs, 1 at a time, then vanilla.

At low speed, beat in flour mixture in 4 additions alternately with buttermilk in 3 additions.

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Cooking on The Run

Pork Chops with Peppers & Onions Tempt your family with the mouthwatering aroma of pork chops and vibrantly colored sweet peppers sizzling in a pan.

START TO FINISH: 25 minutes MAKES: 4 servings 4 pork loin or rib chops, cut 1/2 to 3/a inch thick (about 11/4 pounds total) 1 tablespoon olive oil 1 medium red sweet pepper, cut into strips 1 medium green sweet pepper, cut into strips 1 medium yellow sweet pepper, cut into strips 1 large sweet onion, thinly sliced ¼ cup water ¼ cup dry white wine or chicken broth 1 teaspoon snipped fresh rosemary or 1/2 teaspoon dried rosemary, crushed ¼ teaspoon salt Trim fat from chops. In a large skillet heat oil over medium-high heat. Add chops; cook for 4 to 5 minutes or until brown, turning once. Add sweet peppers and onion to skillet.

Add the water, wine, rosemary, and salt. Bring to boiling; reduce heat. Cover and simmer for 4 to 7 minutes or until pork is done (160°F) and juices run clear.

Transfer chops to serving plates. Use a slotted spoon to remove pepper mixture from skillet; spoon over chops. If desired, drizzle with some of the skillet juices.

Turkey & Mixed Greens Salad How do you turn mixed greens into a meal? Add cubed turkey, grapefruit and orange sections, and sliced almonds.

Toss them all together with a homemade poppy seed dressing and enjoy.

START TO FINISH: 25 minutes MAKES: 4 servings 8 cups mixed greens or torn fresh spinach 8 ounces cooked turkey, cubed 2 grapefruits, peeled and sectioned 2 oranges, peeled and sectioned ¼ cup orange juice 2 tablespoons olive oil 1 teaspoon honey ½ teaspoon poppy seeds ¼ teaspoon salt ¼ teaspoon dry mustard 2 tablespoons sliced almonds, toasted (optional) Place spinach in a large bowl. Add turkey, grapefruit sections, and orange sections.

For dressing, in a screw-top jar combine orange juice, oil, honey, poppy seeds, salt, and dry mustard. Cover and shake well. Pour the dressing over salad; toss gently. If desired, sprinkle with almonds.

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Butter Bits Tantalizing Flavors

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The Southern Bon Vivant

By Chef D. Ramsey Torrington

What’s Risotto Got To Do With It ?

H

ello my friends. It has been an interesting beginning to a new year. As I sit here in my study listening to John Coltrane wail away “Blue Trane” while sipping a cool Drambuie Collins,my thoughts drifted to how a little disagreement can get out of hand as quickly as a sudden grease fire. Several years ago,my confidante Retà invited me over for a Valentines Day dinner which I amiably accepted.

After presenting my gracious host ( or so it appeared at the time) a bouquet of roses, Godiva Truffles and an excellent sparkling wine, I found a place comfortably in the in the sunroom.

As I sipped a refreshing glass of wine musing on the quote “In a perfect world, everyone would have a glass of champagne every evening.” – ... “ Retà broke my thoughts with a frantic sounding, “D Baby will you come here please.”

I entered the kitchen and found Retá with hands on both hips and a serious look on her face. Her body posture and lack of a smile indicated that trouble was brewing. “What’s up,” I quietly inquired. In a very stern voice Retá answered “You’re not going to help me prepare the dinner. You know very well I have trouble making a proper risotto.” “Huh?” I replied. “I didn’t know risotto was on the menu, let alone that you have a problem preparing it.” “You would’ve known if you would have asked what I was serving or inquired if I needed some help in the kitchen,” she replied in a very sarcastic tone. Knowing I should keep my thoughts to myself and not reply to her frustrations, I blurted out, “You invited me over for dinner not kitchen duty.”

Lord, Lord why did I say that? Well my friends, what came out her mouth I can’t repeat here, but it ended with, “Take your day old flowers and cheap Cali wine and go home!”I replied quietly, “That I will do and, mind you, I was at home minding my own business and I have no problem resuming. Let me point out that the sparkling wine, Domaine Chandon Brut, is hardly cheap and the roses are not day old. Also, if you know you can’t swim don’t wander into the deep end of the pool. Goodbye!”

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I grabbed my flowers and began a hasty retreat out the back door. I drove home annoyed with myself for not keeping quiet and for not taking the Godiva Truffles as I left. I couldn’t help feeling a little blindsided by the event that unfolded that day.

Later that evening, as I prepared my schedule for the next day while listening to “Sassy “ Sarah Vaughn sing “Gloomy Sunday,” my mind continued to replay the previous quarrel between Retá and myself. My heart told me that I should pick up the phone and make amends, but in reality I wasn’t the catalyst.

As I doodled at my desk, my cell rang. I identified Retá’s digits with a text message that read “Hey Baby I’m really sorry… please open the side door.” Upon reaching the side entrance, I saw Retá standing with a hot food warmer. “Well “D Baby” aren’t you going to open the door?”

I wasted little time on the door lock. The combined sight and smells of the floral scent of her perfume, the tantalizing aroma coming from the warmer, and the stunning red outfit she was wearing was mesmerizing as she entered. “D, I have the dinner I promised you and hope you will forgive the way I acted earlier. I really wanted to surprise you with Mushroom Risotto with English Peas, but my first attempt didn’t come out as I planned.

It looked like gummy rice. I didn’t want to disappoint you or get that look when a dish is unacceptable. I saw you looking so relaxed… I just got angry. I don’t know why. Baby, I didn’t forget that Chandon Brut that you left chilling.” I responded with “Happy Valentines Day Love. Let's eat. And did you bring the Godiva Chocolate Truffles?” Retá prepared a magnificent risotto dish and the chocolate raspberry-almond truffle tart was divine. Well,my friends I learned an important lesson from this experience, “If you can’t be kind. Be Quiet!”.

Bon Appetit The Southern Bon Vivant

Kitchen Trends That Are Here To Stay These gorgeous kitchen trends -- including wood (like) floors, open layouts, and undercounter appliances -- are guaranteed to stand the test ... This trend opens new worlds for designs; appliances can now stand alone as a stylish statement piece or quietly recede into surrounding cabinetry.

Undercounter Appliances As upper cabinets disappear and walls open up, appliances and storage have shifted underneath counters. This trend favors universal design principles and keeps small appliances accessible. New microwave models, including microwave drawers, load from the top for added convenience.

Wood(like) Floors

Hardwood floors have kept kitchens warm and cozy for years, and that won't change anytime soon. The material adapts to any style and flawlessly unites rooms in an open floor plan. Don't count out other flooring materials just yet, though. Porcelain planks that look like wood provide the same inviting style but are easier to maintain.

Open Layouts Tear down those walls, and banish kitchen isolation: Open layouts are here to stay. A desire for informal dining and comfortable cooking drives this design trend, supporting a casual yet connected lifestyle. Open kitchens encourage interaction and entertainment with their breezy blend of living spaces.

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If You Didn’t Know

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Lemon Chicken with Potatoes

4 servings 6 tablespoons olive oil, divided 3 large garlic cloves, minced 3 teaspoons dried oregano, divided 3 tablespoons,dried rosemary 2 ¼ pounds red-skinned potatoes 1 3 pound chicken, cut into 8 pieces 3 tablespoons fresh lemon juice Heat oven to 400°F. Brush large rimmed baking sheet 2 tablespoons oil. Combine remaining 4 tablespoons oil, garlic,2 tablespoons rosemary and 1 ½ teaspoons oregano in bowl. Add potatoes and toss to coat. Sprinkle potatoes with salt and pepper.

Sprinkle chicken with the remaining 1 ½ teaspoons oregano and 1 tablespoon rosemary; then with salt and pepper.

Arrange chicken, skin side up, in a single layer center of prepared baking sheet. Arrange potatoes around chicken.

Drizzle chicken with lemon juice and any remaining oil mixture from bowl of potatoes. Roast chicken and potatoes, until chicken is cooked through and potatoes are tender.

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Drinks...Spirits

Cocktails that Say I Love You

W

hat makes a cocktail good for romance? To start, it should be the sort of thing your loved one loves, whether that means a gin drink or a bourbon drink, a fruity drink or a fizzy drink.

Riviera Cocktail

The Rose Cocktail

This deep-red drink is perfect for a romantic evening.

Kirschwasser, vermouth and raspberry make a romantic combination.

1 ½ oz Dubonnet Rouge ½ oz Grand Marnier 1 oz Fresh blood orange juice Garnish: 1 Blood orange slice Glass: Martini Add all the ingredients to a shaker and fill with ice. Shake well and strain into a chilled Martini glass.

Garnish with a blood orange slice.

2 oz French dry vermouth

Between the Sheets By adding a little rum to the Sidecar you get this provocatively named classic.

1 oz Cognac 1 oz Triple sec 1 oz Light rum ¼ oz Fresh lemon juice Garnish: 1 Flamed orange peel Glass: Cocktail Add all the ingredients to a shaker and fill with ice.Shake, and strain into a chilled cocktail glass. Flame an orange peel over the glass and discard before serving.

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1 oz Kirschwasser (cherry brandy) 1 tsp Natural raspberry syrup Garnish: 1 Brandied cherry Glass: Cocktail Add all the ingredients to a mixing glass and fill with ice. Stir, and strain into a chilled cocktail glass.

Garnish with a brandied cherry.

Magic Hour Cocktail Celebrate in style with this fizzy aperitif.

1 ½ oz Lillet Rose ½ oz Grapefruit juice ¼ oz Simple syrup (one part sugar, one part water) 1 tsp Yellow Chartreuse Sparkling wine (such as Gruet) Garnish: 1 Grapefruit twist Glass: Champagne flute Add all the ingredients except the sparkling wine to a shaker and fill with ice.Shake, and strain into a Champagne flute.Top with sparkling wine and garnish with a grapefruit twist.

Drinks...Wines

Pinot Grigio

Pinot gris, Pinot grigio or Grauburgunder is a white wine grape variety of the species Vitis vinifera. Thought to be a mutant clone of the Pinot noir variety, it normally has a grayish-blue fruit, accounting for its name but the grapes can have a brownish pink to black and even white appearance.

The word pinot supposedly could have been given to it because the grapes grow in small pine cone-shaped clusters. The wines produced from this grape also vary in color from a deep golden yellow to copper and even a light shade of pink, and it is one of the more popular grapes for skin-contact wine.

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The Creole Sampler

Seafood Jambalaya Rice Salad

PREP TIME: 30 Minutes SERVES: 6

INGREDIENTS:

2 cups cooked rice 1 cup mayonnaise ½ cup Creole mustard 1 cup chopped tomatoes 1 cup chopped Bermuda onions 1 tbsp fresh thyme, chopped 1 tbsp fresh basil, chopped 1 cup crawfish tails 1 cup jumbo lump crabmeat 1 cup (60-90 count) boiled shrimp ½ cup diced ham ½ cup sliced smoked sausage ½ cup sliced green onions ¼ cup chopped parsley salt and black pepper Louisiana Gold Pepper Sauce METHOD: In a large mixing bowl, place rice. Add mayonnaise, mustard, tomatoes and onions. Blend well until all is incorporated. Season to taste using thyme, basil, salt, pepper and Louisiana Gold. Add all seafood, ham and sausage. Mix until thoroughly blended. Add green onions and parsley. Refrigerate for 2 hours and serve on lettuce leaves.

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The Kitchen Gardner

Fresh Beans

B

efore the discovery of the New World, the only pulses available to people in Europe were broad or lava beans. It didn't take long for New World beans to be accepted. Today they are grown in temperate zones everywhere and there are hundreds of types, some with edible pods that are eaten in their entirety and others that are removed from the pods for eating. The latter so-called shell or shelling beans - are in fact fresh versions of beans commonly available dried.

BUY Early summer through autumn is the best season for buying fresh beans. Those with edible pods should be bright green and firm: bend one and it should snap cleanly in half.

Older beans, which will be dull and limp, are more likely to be tough.

STORE Fresh edible-podded beans and shell beans should be used as soon after purchase as possible, but if you need to store them, keep them in a plastic bag in the fridge for I - 2 days at most. Fresh beans freeze well.

Eat: Cooked: Steam or boil edible-podded beans and shelled beans.

Perserve: Pickle

Snap Beans

These round,fleshly,edible-podded beans have a pleasantly crunchy texture and a slightly sweet, herbaceous flavour

Flavour Pairings: Bacon,quail, bechamel sauce,anchovies,almonds,mushrooms, tomatoes,onions,garlic Parmesan cheese,oregano, parsley.

Classic Recipes:

Broad bean dip,succotash, loubieh biziet,haricots verts รก la lyonnaise

Butter Bean When eaten as a shelling bean rather than dried,butter beans,(called lima beans in the US ) have a mildy sweet flavor,creamy flesh and slightly chewy skin.

Yellow Wax Bean

The edible-podded variety Nugget has an exceptionally rich,buttery flavour,and tender-crisp texture.

French Bean

This classic green bean is a summer delicacy. It has a rich, slightly earthy flavour and a tender crisp texture. It is eaten whole,pod and beans. When cooked it remaind bright green.

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Cook Book Galley

Recommended CookBooks

Dinner in an Instant Melissa Clark Hardcover: 160 pages Publisher: Clarkson Potter (October 17, 2017) Inspired by her viral New York Times article “Why Do Cooks Love the Instant Pot®? I Bought One to Find Out,” Melissa Clark’s Dinner in an Instant has all new recipes that bring her signature flavor-forward dishes to everyone’s favorite countertop appliance.

Dinner in an Instant gives home cooks recipes for elevated dinners that never sacrifice convenience. Beloved for her flawless recipes, Melissa Clark turns her imagination to the countertop appliances that have won American hearts from coast to coast. Recipes include Fresh Coconut Yogurt, Japanese Beef Curry, Osso Buco, Smoky Lentils, Green Persian Rice with Tahdig, and Lemon Verbena Crème Brulee. ble, and classic, Dinner in an Instant is Melissa Clark’s most practical book yet.

“ At My Table” Nigella Lawson Hardcover: 288 pages Publisher: Flatiron Books (April 10, 2018) Praise for Simply Nigella: “This tome from the queen of English cookery focuses on healthful recipes that emphasize the wellness of both body and soul, which means easy, nutritious, and yes, indulgent treats like Thai noodles with cinnamon and shrimp, and chocolate-chip cookie-dough pots.

The Professional Chef Culinary Institute of America Hardcover: 1232 pages Publisher: Wiley; 9 edition (September 13, 2011)

Coconut Curry Chicken from Dinner In An Instant

22 Butter Bits Winter 2018

”The bible for all chefs.”

—Paul Bocuse Named one of the five favorite culinary books of this decade by Food Arts magazine, The Professional Chef is the classic kitchen reference that many of America’s top chefs have used to understand basic skills and standards for quality as well as develop a sense of how cooking works. Now, the ninth edition features an all-new, user-friendly design that guides readers through each cooking technique, starting with a basic formula, outlining the method at-a-glance, offering expert tips, covering each method with beautiful step-by-step photography, and finishing with recipes that use the basic techniques.

Bread & Butter Epicurean “Dining Pleasures”

Photo by Taylor Kiser on Unsplash

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Chocolate Truffle Cake 2- ½ cups 2% milk 1 cup butter, cubed 8 ounces semisweet chocolate, chopped 3 eggs 2 teaspoons vanilla extract 2-⅔ cups all-purpose flour 2 cups sugar 1 teaspoon baking soda ½ teaspoon salt FILLING: 6 tablespoons butter, cubed 4 ounces bittersweet chocolate, chopped 2 ½ cups confectioners’ sugar ½ cup heavy whipping cream GANACHE: 10 ounces semisweet chocolate, chopped ⅔ cup heavy whipping cream In a large saucepan, cook the milk, butter and chocolate over low heat until melted. Remove from the heat; let stand for 10 minutes.

In a large bowl, beat eggs and vanilla; stir in chocolate mixture until smooth. Combine the flour, sugar, baking soda and salt; gradually beat into the mixture (batter will be thin). Transfer to three greased and floured 9-in. round baking pans. Bake at 325° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

For filling, in a small saucepan, melt butter and chocolate.

Stir in confectioners’ sugar and cream until smooth.

For ganache, place chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Cool, stirring occasionally, until ganache reaches a spreading consistency.

Set aside ½ cup filling for garnish. Place one cake layer on a serving plate; spread with half of the remaining filling.

Repeat layers. Top with remaining cake layer. Spread ganache over top and sides of cake. Decorate with reserved filling. Store in the refrigerator.

Yield: 16 serving

24 Butter Bits Winter 2018

Chocolate Obsession

Chcocolate Mousse Pie

Deep Dark Chocolate Cheesecake Crust 24 chocolate wafer cookies (from one 9-ounce package) 1 tablespoon sugar ¼ cup ( ½ stick) butter, melted Filling 1 9.7-ounce bar 70% Cocoa Bittersweet chopped 4 (8-ounce) packages cream cheese, room temperature 1 ¼ cups plus 2 tablespoons sugar ¼ cup unsweetened cocoa powder 4 large eggs Topping ¾ cup whipping cream 6 ounces 70% Cocoa Bittersweet Chocolate,* chopped 1 tablespoon sugar Bittersweet chocolate curls For crust: Preheat oven to 350°F. Butter 9-inch-diameter springform pan with 3-inch-high sides. Blend cookies in processor until finely ground; blend in sugar. Add melted butter and process until well blended. Press crumbs evenly onto bottom (not sides) of prepared pan. Bake just until set, about 5 minutes. Cool while preparing filling. Maintain oven temperature.

For filling: Stir chopped chocolate in metal bowl set over saucepan of simmering water until melted and smooth. Remove bowl from over water; cool chocolate until lukewarm but still pourable. Blend cream cheese, sugar, and cocoa powder in processor until smooth. Blend in eggs 1 at a time. Mix in lukewarm chocolate. Pour filling over crust; smooth top. Bake until center is just set and just appears dry, about 1 hour. Cool 5 minutes. Run knife around sides of cake to loosen. Chill overnight.

For topping: Stir cream, 6 ounces chocolate, and sugar in heavy medium saucepan over low heat until smooth. Cool slightly. Pour over center of cheesecake, spreading to within 1/2 inch of edge and filling any cracks. Chill until topping is set, about 1 hour.

Crust 21 chocolate sandwich cookies (such as Oreos) ¼ cup ( ½ stick) unsalted butter, cut into pieces Mousse 12 ounces semisweet chocolate, finely chopped 1 teaspoon vanilla extract Pinch of salt 3 ¾ cups chilled whipping cream ¼ cup sugar Chocolate shavings (optional) For Crust: Preheat oven to 350°F. Butter 9-inch-diameter springform pan with 2 ¾ -inch-high sides. Finely grind cookies in processor. Add butter and process until mixture is evenly moistened. Press crumb mixture onto bottom and up sides of prepared pan to form thin crust. Bake crust 5 minutes. Transfer crust to rack and cool completely.

For Mousse: Combine chocolate, vanilla and salt in processor. Bring 1 cup cream to boil in heavy small saucepan. With processor running, gradually pour hot cream through feed tube and process until chocolate is melted and smooth. Transfer mixture to large bowl. Cool to room temperature, stirring occasionally.

Beat 2 cups cream and sugar in large bowl to stiff peaks.

Fold into chocolate mixture. Pour mousse into prepared crust.

Chill until set, about 6 hours. (Can be prepared 1 day ahead.)

Beat remaining ¾ cup cream in medium bowl to firm peaks. Transfer to pastry bag fitted with medium star tip. Pipe rosettes of cream around edge of cake. Garnish with chocolate shavings.

Release pan sides. Transfer cheesecake to platter. Top with chocolate curls. Let stand 2 hours at room temperature before serving.

Do ahead: Can be made 3 days ahead of time ; keep refrigerated .

Yield: (1) 9” inch Cheesecake Yield: (1) 9” inch Pie

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Lagniappe

Creole Shrimp with Lemon and Garlic 1 pound large shrimp, shelled and deveined 1 ½ tablespoons minced garlic 1 tablespoon Creole seasoning 1 red bell pepper, finely chopped 2 tablespoons vegetable oil Juice of 2 lemons ¼ cup chopped parsley In a bowl, toss the shrimp with the garlic, Creole seasoning and bell pepper..In a skillet, sauté the shrimp in the oil over moderately high heat, turning the shrimp once, until just white throughout. Add the lemon juice and parsley and serve.

Suggested Pairing

Lemony Pinot Grigio.

Recipe Index Salads Wild Mushroom Salad pg. 10 Turkey and Mixed Greens Salad pg 12 Entrees Standing Rib Roast with Garlic Peppercorn Crust pg.9 Pork Chops with Peppers and Onions pg. 12 Lemon Chicekn with Potatoes pg. 17 Seafood Jambalaya Salad pg. 20 Creole Shrimp with Lemon and Garlic Side Parmesan and Basil Mashed Poatoes pg.10 Lemon and Green Beans pg. 10 Desserts Chocolate Peanut Butter Cake with Cream Cheese Frosting pg.7 Chocolate Truffle Cake pg .24 Deep Dark Chocolate Cheesecake pg.25 Chcocolate Mousse Pie pg. 25 Drinks Rivera Cocktail pg.18 The Rose Cocktail pg.18 Between the Sheets pg 18.

Magic Hand Cocktail pg.18

Cover Photo by Alireza Etemadi on Unsplash.com

26 Butter Bits Winter 2018

You Don’t Have To Go The Ritz To Get This

Bread & Butter Epicurean Catering/Bakery

Small Parties Cocktail Parties Brunches Chef Gary B. Wilkins 832.881.1225 chefgary@breadbutterepicuren.org www.breadbutterepicurean.org Get recipes and updates on our website at www. BreadButterEpicurean.org Mention this ad and get 20% off your next event

“Knowledge of Foods...Dining Pleasures”

Perfectly suited for baking.

French butter is beautifully subtle in flavor with a rich, creamy texture