APRIL 2021
A Collection of Recipes
Sponsored by
Fresh Corn Pancakes
Pecan Pie Muffins
My mom’s big pecan tree is heavy with nuts this year, some limbs dipping low to the ground under the weight. Pecans already litter the yard, cracking like fireworks when you walk through the grass. It’s often a family outing with three, sometimes four generations scooping up the nuts to be cracked and peeled. Some will be used in the next few weeks in recipes like these Pecan Pie Muffins; others will be bagged for the freezer to use over the holidays.
With just one cup of fresh corn kernels, you can make a batch of corn pancakes. Corinne Cook devised this recipe, and serves them as a bread course or hot from the skillet as an appetizer. The same batter, dropped by small spoonfuls into oil, becomes corn fritters. The batter is flour with beaten eggs, baking powder and a hint of sugar, to complement the corn. Makes 16 to 18 (2-inch) pancakes. Recipe is by Corinne Cook. 1 cup all-purpose flour 1 teaspoon sugar 1 teaspoon baking powder 1/2 teaspoon salt 1 teaspoon white vinegar 2/3 cup milk 2 eggs 1 cup corn, cut from the cob 1 teaspoon butter, melted Vegetable oil or butter for greasing skillet Garnishes: hot pepper jelly, powdered sugar, honey, optional
Makes 30 mini-muffins. 1 cup firmly packed light brown sugar 1/2 cup butter, melted 2 large eggs, lightly beaten 1/2 cup all-purpose flour 1/2 teaspoon baking powder 1/4 teaspoon salt 1 teaspoon vanilla extract 1 cup chopped pecans
1. In medium bowl, combine flour, sugar, baking powder and salt. Stir and set aside.
1. Preheat over to 425 F. Spray muffin tins with non-stick cooking spray.
2. Add vinegar to milk, then set aside.
2. Combine brown sugar and butter in a mixing bowl. Beat to dissolve the sugar in the butter.
3. In a separate medium-sized bowl, beat eggs until wellblended. Add corn, vinegar-milk mixture and melted butter. Whisk until well-blended, then stir into the dry ingredients. Stir just to blend completely. If mixture is too stiff for pancakes, add more milk.
3. Mix in eggs and beat together. 4. Stir in flour, baking powder and salt and mix just until moistened. Add vanilla and gently stir in pecans. Don’t overmix.
4. Lightly grease nonstick skillet with vegetable oil and heat to medium-high. Pour batter into skillet to make 2-inch pancakes. Add a little more oil to the skillet if necessary during the cooking. Serve with hot pepper jelly, powdered sugar or honey.
Great Eats | October 2020
Great Eats | April 2021
5. Spoon batter evenly into muffin pans. Bake for 8 to 10 minutes. Don’t overbake.
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Chipotle Turkey Chili Roasted Fairytale Eggplant
Makes 4-6 servings 2 pounds ground turkey 1 medium onion, chopped 3 cloves garlic, minced 3 tomatoes, chopped 1 10-ounce can Ro-tel tomatoes and green chiles, undrained 1 pound fresh red beans 2 cups chicken broth 2 8-ounce cans tomato sauce 1 teaspoon salt 2 teaspoons smoked paprika 2 teaspoons cumin 2 to 4 chipotle chiles in adobo sauce, minced 1 to 2 tablespoons adobo sauce Toppings: sour cream, green onion, cheese, fresh cilantro
Makes 4 servings. 1 pound fairytale or small eggplants 1/2 small onion, sliced into thin rings 2 tablespoons olive oil, divided 1 teaspoon kosher salt, divided 1 teaspoon pepper, divided 1/2 cup feta cheese crumbles (optional) 1. Heat oven to 425 F. Grease a baking pan with olive oil. 2. Cut eggplant in half lengthwise. 3. Top with onions, drizzle with 1 tablespoon olive oil. Season with 1/2 teaspoon salt and 1/2 teaspoon black pepper.
1. In 4-quart saucepan, cook turkey, onion and garlic over medium-high heat, stirring occasionally, until turkey is no longer pink.
4. Place on a baking pan, with the skin side up.
2. Stir in tomatoes, Ro-tel tomatoes, red beans, broth, tomato sauce and seasonings.
5. Roast for 10 minutes. 6. Turn over eggplant, drizzle with remaining olive oil and season with remaining salt and pepper.
3. Add chipotle chilies and adobo sauce. 4. Heat to boiling. Reduce heat to medium; cover and simmer 30 minutes, stirring occasionally.
7. Roast another 10 minutes. 8. Serve warm sprinkled with feta cheese crumbles, if desired.
Great Eats | November 2020
Great Eats | April 2021
5. Serve garnished with sour cream, green onions, cheese and fresh cilantro.
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The Times-Picayune | The New Orleans Advocate
Pickled Roasted Beets
Brisket Bites
Makes one 1-quart jar.
Makes 8 servings. Recipe marinade by Tami Pearl.
6 fresh small-medium beets, any color, with 1 inch of stem attached 1 small onion, sliced thin 3-4 sprigs fresh thyme 3-4 sprigs fresh oregano 1 teaspoon fresh dill 1 cup white vinegar 1/2 cup sugar 1 teaspoon kosher salt 1 teaspoon coriander
10 ounces low-sodium soy sauce 1/3 cup olive oil 1/4 cup Worcestershire sauce 1 teaspoon minced garlic 2 tablespoons dried basil 1 tablespoon dried thyme 1 teaspoon black pepper 3 pounds brisket, cut in 1-inch pieces 1. Mix all ingredients except brisket in a medium bowl.
1. Heat oven to 400 F. 2. Wrap beets in a foil pouch and place on a baking pan.
2. Place brisket cubes in a container with a tight-seal lid or a zip-close plastic bag.
3. Roast for 40 minutes or until beets are tender.
3. Pour the marinade over the meat and toss to coat.
4. Once beets are cool enough to handle, peel and slice thinly.
4. Marinate in the refrigerator for 12-24 hours. Drain before cooking. Discard marinade.
5. Layer beets in the jar with onion and herb sprigs. 5. Heat a large skillet or Dutch oven to medium-high heat. Once skillet is very hot, brown meat in batches, about 3-5 minutes. Stir occasionally. On the last batch, return all of the meat to the pot.
6. In a small saucepan over high heat, bring the vinegar, sugar, salt and coriander to a boil. 7. Pour the hot vinegar mixture over the beets in the jar. Seal tightly.
6. Heat oven to 275 F. Cover meat and roast for 2 hours in the oven. Serve warm.
8. Refrigerate for 3 days before serving. Store up to two weeks.
Great Eats | Deccember 2020 Great Eats | April 2021
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5. Roll dough into a ball and rub outside with vegetable oil. Return to mixing bowl, cover with a damp towel and allow to rise in a warm place until double in size, about 1-2 hours. 6. Make Cinnamon Filling while dough is rising. 6. Make Cinnamon Filling while dough is rising.
Orange-Flavored Cinnamon Rolls with Toasted Pecans Does anything smell better than the aroma of fresh-baked cinnamon rolls? We don’t think so. And the touch of orange flavor in these rolls amps up both the flavor and the wonderful smells that will emanate from your oven. The ingredients list is a little long, but, believe us, when you bake these up, your stomach and your nose will thank you. Makes 12 rolls. Rolls: 1 package (2 1/4 teaspoons) active dry yeast 1 cup warm whole milk, divided 1/4 cup packed brown sugar 1 stick unsalted butter, melted 1 teaspoon salt 1 large egg 1 teaspoon orange extract 3 1/2 to 4 cups bread flour 2 teaspoons vegetable oil
9. Melt 1 tablespoon butter and rub inside of a 9-inch-by-13inch baking pan. Place cinnamon rolls in pan and allow to rise 45 minutes. 10. Preheat oven to 350 F. Bake rolls until deep golden brown, about 30 minutes. Remove from oven, cool 10 minutes on a rack and top with glaze. Cinnamon filling: 1 stick melted unsalted butter, plus 1 tablespoon for coating pan 1 cup chopped pecans 2 tablespoons ground cinnamon 1 cup sugar 1. Preheat oven to 350 F. Toss pecans in 2 tablespoons melted butter and place on a baking pan which has been coated with 1 tablespoon butter. Toast pecans in oven until they give off a nutty aroma, about 7-9 minutes.
1. In a small bowl, mix yeast with 1/2 cup warmed milk. Set aside until foamy, about 5 minutes.
2. In a medium bowl, combine cinnamon and sugar. Pour in remaining butter and stir to form a paste.
2. In a large mixing bowl, combine brown sugar, melted butter, salt, egg, orange extract and remaining 1/2 cup milk. 3. Stir in flour, 1/2 cup at a time, until 2 cups of flour have been added. Stir in yeast mixture. Continue adding flour, 1/4 cup at a time, until dough is no longer sticky and comes away cleanly from the sides of the mixing bowl. 4. Place mixture into bowl of a standing mixer with a dough hook attachment, or turn out onto a lightly floured, hard surface. Knead dough about 8 minutes (a few minutes less in a mixer, and a few minutes longer if doing by hand).
| October 2020 Great Eats Great Eats | April 2021
7. Turn risen dough onto a floured surface, punch down flat and roll into a 14-inch-by-14-inch square. Spread filling mixture evenly over dough square. Sprinkle toasted pecans over sugar mixture. 8. Roll filled dough jelly-roll style into a cylindrical log and pinch seam together to seal. Slice dough roll in 12 equal pieces.
Glaze: 4 tablespoons butter, melted 1 teaspoon vanilla extract 2 cups confectioners’ sugar 1. In a medium mixing bowl, combine all ingredients and mix until smooth. 2. Because it will soften over the hot rolls, icing should be slightly thick. If too thick, add hot tap water a tablespoon at a time until desired consistency.
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1. Preheat oven to 350 F. 2. Lightly spray a 9-by-13-by-2-inch baking dish with nonstick coating. Set aside. 3. In large skillet, cook meat, breaking up with fork. Pour off some of the fat, if desired. Add onion, bell pepper, garlic and seasoning. Cook for 5 minutes or until onions are tender. Remove from heat. 4. In separate pot of boiling, salted water, cook noodles according to package directions and to tenderness of your choice. To keep noodles separated after cooking, drain, lightly rinse and lay flat on a piece of waxed paper.
White Lasagna We were up for a challenge so decided to tackle White Lasagna. That’s right, lasagna with no tomatoes. This béchamel (white sauce) is spooned over the bottom of the dish and then mixed with the seasoned, cooked ground beef. There is no a thick layer of the meat; it’s scattered between the layers of noodles. Serves 8. Recipe by Corinne Cook. Lasagna: 1 pound lean ground beef (more if you like) 3/4 cup chopped onion 1/2 bell pepper, chopped 1 clove garlic, minced 1 teaspoon salt or to taste 1/8 teaspoon pepper, or to taste 1 package lasagna noodles (may not use all)
6. While stirring constantly, gradually add the milk. Continue cooking on medium heat until mixture comes to a boil and thickens. Cook 1 minute after mixture thickens. Remove from heat. 7. To assemble lasagna: Spread just enough of the white sauce to cover the bottom of the baking dish. Add remaining sauce to the cooked ground meat. Set it aside. 8. Lay noodle strips in a single layer over the sauce in the bottom of the dish. If noodle is too long, cut ends off, so that the noodles lay flat in dish.
Cream Sauce: 3 tablespoons butter 3 tablespoons flour 1 teaspoon salt, or to taste 1/8 teaspoon pepper, or to taste Dash of nutmeg 21/2 cups milk
9. Over noodles, sprinkle 1/3 of the sauce/meat mixture. Dot with cottage cheese, using as much as you like. Sprinkle with 1/3 of Parmesan cheese and 1/3 of mozzarella cheese. 10. Repeat with 2 more layers of noodles, meat sauce, Parmesan and mozzarella, ending with noodles as top layer.
Cheeses: 2 cups creamed cottage cheese (I used a good bit less) 3/4 cup grated Parmesan cheese 1/2 pound sliced mozzarella Chopped parsley, for garnish
| October 2020 Great Eats Great Eats | April 2021
5. Cream Sauce: In medium saucepan, melt butter and blend in flour, stirring constantly. Add salt, pepper and nutmeg.
11. Bake for 30-35 minutes or until bubbly and lightly browned on top. Let stand for 5 minutes, then sprinkle with fresh chopped parsley. 12. To serve, cut into squares with sharp serrated knife, carefully cutting through the layers of noodles.
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Smothered Lamb Chops Lamb Chops: Makes 4 servings. 2 pounds of lamb chops 1 tablespoon fresh mint, minced 1 teaspoon fresh oregano, minced 1 teaspoon granulated garlic 1 teaspoon ground cumin 1/2 teaspoon kosher salt 1/4 teaspoon black pepper 1 tablespoon brown sugar 2 tablespoons olive oil 1 tablespoon butter
Pizza in a Flash
You can buy already-made pizza crust, pop one out a tube or make a crust from scratch. Here, however, is twist on the traditional crust. Put your toppings on naan, an Indian flatbread with a chewy texture and a puffed, slightly charred crust. Brushing the baking sheet with olive oil and then baking the naan on the lowest rack in a 400 F oven gives it a crispy texture — just like pizza crust. Personalize your pizza with your favorite toppings — in whatever combination you like — over the mozzarella. Some topping ideas: sliced bell peppers, pepperoni, sliced scallions, chopped olives or dollops of goat cheese ricotta cheese. So easy, even a kid could do it. In fact, do it with the kids, and everyone will be munching on Pizza in a Flash.
1. Allow lamb chops to come to room temperature. Preheat oven to 375 F. 2. Make slits in the fat on the side of each chop to prevent curling. 3. In a small bowl, whisk together the spices and sugar to make a rub. Pat the lamb chops dry then season with the rub. 4. In a large Dutch oven, heat the oil and butter over medium-high heat. Brown the lamb chops for about two minutes on each side.
Makes 1-2 servings. 1 teaspoon extra-virgin olive oil 1 (8-inch) naan bread 2 tablespoons pesto 1/3 cup shredded mozzarella cheese 12 cherry tomatoes, cut in half
5. Place the pot and chops in the oven. Cover and smother for 15-20 minutes or until the chops are tender. 6. Let the chops rest for 5 minutes before serving. Cucumber Mint Sauce: Makes 1 cup. 6 ounces plain Greek yogurt 1 tablespoon mayonnaise 1/2 cucumber, peeled and seeded, chopped 1 tablespoon fresh mint leaves, minced 1/4 teaspoon salt 1/4 teaspoon black pepper 1/4 teaspoon garlic powder 1/4 teaspoon lime juice
1. Adjust oven rack to lowest position and heat oven to 400 F. Use pastry brush to brush oil into 9-inch circle in center of rimmed baking sheet. Place naan on top of oil on baking sheet. 2. Use back of small spoon to spread pesto over naan, leaving 1/2-inch border around edge. Sprinkle cheese over pesto, then sprinkle tomatoes over cheese. 3. Place baking sheet in oven and bake until naan is golden brown around edges, 8 to 10 minutes.
1. Mix all ingredients together. 2. Chill at least 30 minutes before serving.
Great Eats | April 2021
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Eat What We’re Eating with Recipes by Nicole Dorignac
Potato Salad
Ambrosia Salad
“I personally am not a mayo lover, so my mom always made my grandma’s potato salad “German with a twist.”
“Although this is typically a holiday treat my mom made it every Thanksgiving & Christmas I thought it would be fun for the summer.” • • • • • • • •
2 apples (I use honey crisp) 2 oranges 2 grapefruit 2 cups mini marshmallows 1 cup shredded coconut Cinnamon Maraschino cherries cool whip
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Start with a large mixing bowl Dice apple Peel orange & grapefruit Section & cut Put in bowl with apple Add 20 maraschino cherries cut in half into Bowl Add marshmallows Sprinkle cinnamon across the top Mix everything together – chill overnight 1 hour before serving put coconut on top & mix in Serve in small bowls, top each serving with a dollop of cool whip. You can also mix the cool whip in the entire fruit mixture if you like.
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TIP
Let fruit and marshmallows sit in bowl overnight before serving to allow juices to meld. I also try to trim the pith off once the citrus is peeled
NOTE: If you want to go fancy, you could use Luxardo cherries.
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3 lbs russet potatoes 1lb bacon fried crispy & crumbled (takes 2 batches to fry) *Save bacon grease for later* 6 hardboiled eggs diced Sea salt & white pepper to taste 1 stalk chopped celery 1/4 teaspoon Coleman’s dry yellow mustard Optional 3 /4 cup of olive salad (I prefer central grocery) * “My grandmother made it the traditional way, my mom added the olive salad for a fun twist.”
Have all your ingredients together before you do the bacon.
Cut potatoes into large cubes -Boil until fork tender -Drain In a large bowl mix all ingredients except bacon grease and Coleman’s dry yellow mustard Mix celery & eggs & olive salad on top of hot potatoes –salt and pepper Then Pour mixture over potatoes and mix all Ingredients together well Serve warm or chilled My sister would make this for all the holidays. She liked airy/light desserts.
Pistachio Salad • • • • • •
TIP
1 Can (16 oz) crushed pineapple) 3.4 oz. package Jello pistachio instant pudding mix (1) 12-ounces of cool whip 1 1/2 cup and a half of mini marshmallows About 20 maraschino cherries sliced in half 1 1/2 cup of green grapes sliced in half
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Combine 1 can (20 oz) crushed pineapple and 1 package (3 oz) Jello pistachio instant pudding mix Blend in one 12-ounce cool whip Add in a cup and a half of mini marshmallows Stir in cherries and grapes Chill before serving Garnish with pistachios or your favorite nut
Catch Nicole on Thursdays from 3:00 to 3:30 p.m. on WGSO 990 AM with Tom and MaryAnn Fitzmorris discussing the climate of grocery shopping in the Covid world and other fun food things.
Cajun Peppered Shrimp & Grits
Bacon, Egg and Hash Brown Biscuit Bake
Makes 6-8 servings. GRITS: 2 cups water 2 cups chicken broth 2 cups milk 2 teaspoons salt, or to taste 1 1/2 cups quick grits 2 tablespoons butter 2 cups shredded cheddar cheese 2 ounces pepper jack cheese, cut up
Makes 12 servings. Nonstick cooking spray 9 large eggs 1/2 cup milk 1 cup (8 ounces) sour cream 2 teaspoons garlic salt 1 tablespoon ground mustard 2 teaspoons ground black pepper 1 1/2 cups self-rising flour 3 tablespoons butter 1/2 cup buttermilk 3 cups frozen country-style shredded hash brown potatoes, thawed and patted dry 1/2 cup chopped onion 2 cups shredded cheddar or pepper jack cheese 1/2 cup shredded Parmesan cheese 1 pound bacon, cooked and crumbled
SHRIMP: 1/2 cup butter 1/4 cup olive oil 3 pounds medium shrimp, peeled 1 clove garlic, pressed 1 cup chopped green onions 1 cup sliced fresh mushrooms 1/2 cup chopped fresh parsley 1/2 teaspoon salt 1 teaspoon pepper 1/4 teaspoon cayenne 1/2 teaspoon paprika 1/4 teaspoon basil, thyme and oregano 1 tablespoon fresh lemon juice Hot French bread
1. Spray a 9-inch by 13-inch oven-proof baking dish with nonstick cooking spray. Beat eggs, milk, sour cream, garlic salt, mustard and pepper in large bowl with whisk until blended. Set aside. 2. Place flour in medium bowl. Cut in butter with pastry blender until mixture resembles coarse crumbs. Add buttermilk. Stir just until dough leaves sides of bowl. Press into bottom of prepared dish with floured hands.
1. Put water, broth and milk in a large saucepan over mediumhigh heat and bring to a boil. Stir constantly while adding salt and grits. Lower heat to medium, cover loosely and cook until grits thicken (3-4 minutes), stirring occasionally to keep from sticking.
3. Stir potatoes, onions, cheeses into egg mixture until blended. Pour over dough. Spread evenly.
2. Turn heat to low. Add butter and cheeses and cook until cheese melts.
4. At this point, casserole can be covered and go into the refrigerator.
3. For shrimp, melt butter and oil in a large saucepan over medium-high heat. Add shrimp and sauté just until pink. Stir in rest of ingredients, except French bread.
5. When ready to bake, heat oven to 400 F. Bake 35 to 40 minutes or until knife inserted in center comes out clean. Sprinkle with bacon. Cool 10 minutes before serving.
4. Lower heat, cover and cook 10 minutes. Mixture will be very thin. 5. Spoon grits into a shallow bowls and top with shrimp and sauce. Serve with hot French bread for dipping.
Great Eats | April 2021
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Coconut Raspberry Bars These Coconut Raspberry Bars are layers of goodness. A buttery mixture of oatmeal, toasted coconut and flour are the basis for the bottom and top layers. Be sure to watch the coconut when it’s toasting because it can burn very quickly. The raspberry layer comes from a jar, so look for good-quality preserves to spread on. This recipe comes together pretty quickly, and these bars will disappear just as quickly.
Blueberry Peach Sorbet
Makes one 13-by-9-inch pan. 1 1/2 cups sweetened shredded coconut, divided Cooking spray 1 1/4 cups all-purpose flour 3/4 cup brown sugar 1/4 cup granulated sugar 1/2 teaspoon salt 1 1/2 stick unsalted butter, chilled 1 1/2 cups rolled oats (old-fashioned style) 3/4 cup good quality raspberry preserves Shortening or cooking spray for preparing the pan
Makes 5 cups sorbet. 1 cup sugar 1 cup water 1/5 teaspoon salt 2 tablespoons lemon juice 2 cups blueberries (1 pint) 2 cups peaches, peeled and sliced (3 peaches) 1/4 cup fresh mint leaves 1. In a small saucepan over medium-low heat, combine sugar and water and cook, stirring, until sugar dissolves (about 5 minutes).
1. Preheat oven to 350 F. Place 3/4 cup coconut in a thin layer on a baking sheet and toast in oven. Stir every 3 to 4 minutes as the coconut browns. Remove from oven and set aside to cool.
2. Remove from heat. Stir in salt and lemon juice.
2. Spray a 13-by-9-inch pan with cooking spray. 3. In a food processor, pulse to combine the flour, sugars, salt and butter. Or mix by hand or with a stand mixer fitted with the paddle attachment. The mixture should be crumbles with peasized bits.
3. Place blueberries and peach slices in a blender or food processor. Top with mint leaves.
4. Add rolled oats and toasted coconut. Reserve 1 cup of the dough. Press the remaining dough into the pan.
5. Strain puree to remove most of the blueberry seeds.
4. Puree the fruit until smooth while pouring in the syrup mixture.
6. Allow sorbet to cool uncovered before sealing in an airtight container then freezing.
5. Spread the preserves on top of the dough, then crumble the reserved dough over the top. Sprinkle the untoasted coconut on top.
7. Freeze for at least two hours or overnight before serving.
6. Bake for 20-25 minutes. Remove from oven, cool and cut into squares. Store in a cool place in an airtight container for up to one week or freeze.
Great Eats | January 2021
Great Eats | April 2021
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Honey-Glazed Roasted Peaches
Raspberry Cobbler This quick and easy cobbler is packed with delicious raspberries. Raspberries, while packed with vitamins and nutrients, are a fragile fruit, so use then within a day or two after you buy them. Store them in their original container or spread them out on a pan lined with paper towels so they don’t mold. When the cobbler comes our of the oven hot and bubbly, you can sprinkle a little ground cinnamon or nutmeg on top for just a hint of spiciness. You can also spoon on a little whipped cream if you’d like. This recipe also works with blueberries.
Peaches fresh from the tree (or the farmers market) are one of life’s juiciest pleasures. Although it might seem impossible, this recipe improves on that, producing a simple, warm dessert that amplifies that peachy flavor. Makes 6 servings. 2 tablespoons lemon juice 1 tablespoon sugar 1/4 teaspoon salt 6 firm, ripe peaches, peeled, halved and pitted 1/3 cup water 1/4 cup honey 1 tablespoon unsalted butter 1/4 cup hazelnuts, toasted, skinned and chopped coarse
1/2 cup sugar 1 tablespoon cornstarch 4 cups raspberries 2 tablespoons water 1 teaspoon lemon juice 1 cup baking mix 1/4 cup milk 1 tablespoon sugar 1 tablespoon margarine or butter, melted
1. Adjust oven rack 6 inches from broiler element and heat broiler. Combine lemon juice, sugar and salt in large bowl. Add peaches and toss to combine, making sure to coat all sides with sugar mixture.
1. Heat oven to 425 F.
2. Transfer peaches, cut side up, to 12-inch oven-safe skillet. Pour any remaining sugar mixture into peach cavities. Pour water around peaches in skillet. Broil until peaches are just beginning to brown, 11 to 15 minutes.
2. In 2-quart saucepan, mix 1/2 cup sugar and cornstarch. Stir in raspberries, water and lemon juice. Heat to boiling over medium heat, stirring constantly. Continue boiling 1 minute, stirring constantly. Pour berry mixture into 8- or 9-inch (2 quart) glass baking dish.
3. Combine honey and butter in bowl and microwave until melted, about 30 seconds, then stir to combine. Remove peaches from oven (skillet handle will be hot) and brush half of honey mixture over peaches. Return peaches to oven and continue to broil until spotty brown, 5 to 7 minutes.
3. In medium bowl, stir biscuit mix, milk, 1 tablespoon sugar and melted margarine just until blended and a dough forms. Drop dough by 6 spoonfuls onto hot berry mixture. 4. Bake about 15 minutes or until berry mixture is bubbly and topping is light brown.
4. Remove skillet from oven (skillet handle will be hot), brush peaches with remaining honey mixture and transfer peaches to serving dish, leaving juices behind. Being careful of hot skillet handle, bring accumulated juices in skillet to simmer over medium heat and cook until syrupy, about 1 minute. Pour syrup over peaches. Sprinkle with hazelnuts and serve.
5. Place baking dish on a wire cooling rack. Cool slightly. Serve warm.
Great Eats | October 2020
Great Eats | April 2021
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Crabmeat Au Gratin
Baked Flounder with Crab Mornay Sauce
Makes 4-6 servings.
Baked Flounder: Makes 4-6 servings. 1 tablespoon olive oil 2 pounds flounder filets 1/4 cup butter, melted 1 tablespoon herbs de Provence 2 tablespoons lemon juice
4 to 6 small ball-shaped squash 1 tablespoon olive oil 1 onion, diced 2 cloves garlic, minced 1 stick butter 1/3 cup flour 1 cup milk 1 teaspoon salt 1/2 teaspoon black pepper 1/4 teaspoon cayenne pepper 1/4 teaspoon nutmeg 1 teaspoon hot sauce 2 cups grated smoked Gruyère cheese, divided 1 pound crabmeat, claw or lump 1 teaspoon parsley, chopped
1. Heat oven to 450 F. Brush olive oil on a large rimmed baking pan. 2. Place the filets skin-side down on the pan in one layer, about 1/2 to 1 inch apart. 3. Whisk together the butter, herbs de Provence and lemon juice and pour over the filets. 4. Bake uncovered for 8 to 12 minutes or until slightly browned on the edges. 5. Serve warm topped with crab Mornay sauce.
1. Preheat oven to 375 F.
Crab Mornay Sauce: Makes 3-4 cups sauce. 1/4 cup butter 2 tablespoons flour 2 cups milk* 1 tablespoon white wine 4 ounces Creole cream cheese 1 pound fresh crab claw meat 1 tablespoon lemon juice 1 teaspoon salt 1/2 teaspoon black pepper 1 tablespoon fresh parsley
2. Cut stems off squash and a small slice off the bottom so the squash won’t roll. 3. Scoop out squash seeds to make a bowl. Place the squash on a baking sheet then brush with olive oil. 4. Bake squash for 10 minutes. Set aside to cool. 5. In a heavy saucepan over medium heat, sauté onions and garlic in butter until onions are clear.
1. In a heavy skillet or Dutch oven, melt butter over medium heat.
6. Stir in flour until vegetables are coated.
2. Stir in flour until melted and thickened.
7. Slowly pour in milk while stirring. Add seasonings and hot sauce and cook until thickened, about 5 minutes.
3. Gradually stir in milk until sauce is smooth. 4. Stir in white wine and return to simmer.
8. Stir in 1 1/2 cups grated cheese until melted.
5. Melt in the cream cheese.
9. Gently fold crabmeat into vegetable-and-cheese mixture.
6. Carefully fold in crab.
10. Fill each squash evenly with au gratin. Top with remaining cheese and bake for 10 minutes or until golden brown. Sprinkle with chopped parsley and serve.
7. Season with lemon juice, salt, pepper and parsley.
Great Eats | April 2021
8. Serve warm over flounder filets. * Use less milk if using this recipe as a dip. Page 13
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Buttermilk Biscuits A good biscuit in the morning can make your day. You want them to be tender and light, so make your biscuits as you would a pie crust or puff pastry. The flour should be cold (you can measure it out and put it in the freezer for 30 minutes). The butter, too, should be chilled (cut it into small cubes and put it in the refrigerator for the same time). Rub the butter into the flour (plus baking powder, baking soda and salt) with your fingers. Your house may never smell as good as it does when you are baking buttermilk biscuits. But as wonderful as they smell, they taste even better.
Apple Topping Make that lazy Saturday or Sunday morning stand out with a special breakfast. This recipe has only five ingredients, is just as delicious atop biscuits, pancakes or French toast, and a slow cooker does most of the work. And ah, the aroma of apples and cinnamon baking — what a way to begin the day. If you want to make this breakfast sensation even more appealing, add a dollop of whipped cream on top. It doesn’t hurt the apples to cook an extended period of time. They may be a bit mushy, but that’s fine, given that they will be pancake topping.
Makes about 20 biscuits. 4 cups all-purpose flour, chilled 2 tablespoons baking powder 1 1/2 teaspoons salt 1/2 teaspoon baking soda 1 stick (1/2 cup) chilled unsalted butter, cut into small cubes 2 cups chilled buttermilk, plus additional for brushing
Serves 4. Recipe is by Julie Kay.
1. Preheat oven to 400 F. In a large bowl, whisk together flour, baking powder, salt and baking soda. Add butter and rub in with fingertips until mixture resembles coarse meal. Gradually mix in 2 cups buttermilk; toss until dough just comes together in large clumps.
1/2 cup chopped pecans 3 apples, peeled, cored and quartered 4 tablespoons cinnamon 4 tablespoons sugar 1/3 cup apple juice
2. Gather dough into a ball. Pat out on floured work surface to 1/2-inch thickness. Sprinkle with a little flour and gently fold into thirds, like a letter. Brush off any excess flour. Turn the dough one-quarter turn, pat out into 1/2-inch thickness and fold again into thirds. Repeat the turning, the patting out and the folding once or twice more.
1. Place pecans and apples into slow cooker. Sprinkle with cinnamon and sugar.
3. Pat out into 1/2-inch thickness. Using floured 2 1/2-inch cutter, cut out biscuits. Gather dough scraps; press out to 1/2-inch thickness and cut into more biscuits. Repeat until all the dough is used.
2. Add in apple juice and cook on low for 4 to 6 hours.
4. Transfer biscuits to 2 large ungreased baking sheets. Brush tops of biscuits with additional buttermilk. Bake until tester inserted into center comes out clean, about 18 minutes. Cool biscuits 10 minutes on a wire rack. Serve warm or at room temperature.
Great Eats | April 2021
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Baja-Style Fish Tacos with Mango Salsa For something a little different, we’re going with these fish tacos, served up with mango salsa.
Makes 8 servings. SLAW: 1 bunch cilantro, chopped 1/4 small head of green cabbage, very thinly sliced 1/4 small head red cabbage, very thinly sliced 4 scallions, sliced 1 teaspoon finely grated lime zest 3 tablespoons fresh lime juice Kosher salt and freshly ground black pepper, to taste SALSA: 2 mangoes, peeled, pitted and diced 1/2 small red onion, finely diced 1 jalapeño, minced 2 tablespoons fresh lime juice 2 tablespoons finely chopped cilantro FISH: 2 pounds cod or other mild white fish fillets 1 cup all-purpose flour 1 cup white rice flour 2 teaspoons kosher salt 2 cups club soda Vegetable oil for frying TACOS: 16 small corn tortillas, warmed Hot sauce, avocado slices, chopped cilantro, sliced jalapeño and lime wedges, for serving
Great Eats | January 2021
Great Eats | April 2021
1. To make slaw, separate stems and leaves from cilantro; coarsely chop leaves. In large bowl, toss cilantro with cabbages, scallions, lime zest and lime juice. Season to taste with salt and pepper and set aside. 2. For salsa, combine mango, onion, jalapeño, lime juice and cilantro in a bowl; stir to combine. Taste, adding more salt and lime juice as desired. Set aside. 3. Cut fish fillets on the diagonal into 1-inch strips. Whisk allpurpose flour, rice flour and salt in a medium bowl. Gradually whisk in club soda until no lumps remain; adjust with more club soda or rice flour as needed to make it the consistency of thin pancake batter — it should be pourable, but thick enough to coat the fish. 4. Heat 2 inches oil in a large pan over medium-high heat to 350 F. Working in batches, coat fish in batter, letting excess drip off, then carefully place in oil (to avoid splattering, lower fish into oil pointing away from you). Be careful not to overcrowd the pot or the oil temperature will drop, and fish might stick together. Fry fish, turning occasionally with a slotted spoon, until crust is crispy and golden brown, about 5 minutes. Transfer to a wire rack set inside a rimmed baking sheet; season immediately with salt. 5. While fish is frying, use tongs to heat tortillas one at a time in a hot pan, until slightly charred and puffed in spots, about 1 minute per side. Transfer to a plate; cover with a clean kitchen towel to keep warm or wrap a stack of tortillas in a sheet of foil and keep warm in a 350 F oven. 6. Top tortillas with fried fish, slaw and salsa. Serve with hot sauce, avocado slices, chopped cilantro, sliced jalapeño and lime wedges.
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The Times-Picayune | New Orleans Advocate
The Times-Picayune | The New Orleans Advocate
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