Sasha's Kitchen: French Onion Soup

Last night's snowy day dinner consisted of French Onion Soup, made the traditional French way.  Yes, Julia Child would be happy to know that I prepared the onions in plenty of butter, and was rewarded accordingly with the perfect French Onion Soup.  If you are interested in French Cooking, making a good French Onion Soup, or a perfect Julia Child Omelet is a much better place to start than testing out your luck on Boeuf Bourguignon.  This recipe make the perfect French Onion Soup for two and is a great beginner recipe as you begin to delve into French cooking.

French Onion Soup (Serves 2 to 3)
5 T butter
1 T flour
4 medium onions, diced
1 quart of organic beef broth
10-12 slices of French Bread, each topped with 1T of grated Gruyere cheese
salt and pepper to taste

Cook the onions in a dutch oven over medium heat in the butter, for about 30 minutes, until the onions are soft and lightly browned.  Don't cut this process short, as it is essential to allow the onions to brown naturally using the buttery goodness.  Don't use Canola Oil (or, margarine) as a substitute - this is a recipe where the taste of the butter is really essential.

Next, add a tablespoon of flour and mix into the onions.  Add the beef broth and bring to a boil.  Then reduce the heat to simmer, and simmer for about 20 minutes, with the lid of the dutch oven covering the soup, season with salt and pepper to taste.

Next, put in a small Le Creuset Dutch Oven, or better yet, broiler proof soup bowls.  Fill with the soup and top with the French Bread with the grated Gruyere Cheese pressed into the bread (so it doesn't fall off at this point).  Gruyere is the cheese that the French traditionally use to make their French Onion soup, and also their fondue (along with Emmental, according to my 9th grade French teacher who made us memorize all the traditional French/Swiss Cheeses).  Actually, according to the Wikipedia entry linked to above, there is some controversy over whether Gruyere is actually of either French or Swiss origin.  Regardless,  this is the cheese that is required to make a traditional French Onion soup, not your run of the mill deli Swiss.

Heat your broiler to 400 F and put the broiler proof soup bowls or mini Dutch Oven in to allow the cheese topped bread rounds to broil, covering the soup.  Don't remove until the cheese is lightly browned to your liking.  Enjoy!

Sasha's Kitchen: French Onion Soup

Sasha's Kitchen: Homemade Amaretto & Amaretto Hot Chocolate

Today was blizzard day across most of the east coast.  I wasn't working today, so I decided to quickly make another liqueur, this time, the almond flavored Amaretto.  It was surprisingly simple to make and turned out to be the perfect treat for the snow day, since a shot of Amaretto added to your hot chocolate makes the most wonderful Amaretto Hot Chocolate known to mankind.  We still don't have half as much snow as they have in D.C. (there's some kind of thrill I get from feet and feet of snow piled up that has never worn off for me, even though I grew up in Rochester and saw more snow that the Eastern Seaboard could possibly imagine).

For our own snow day treat, mix up your own Amaretto at home, and make some Amaretto hot chocolate to warm up those fingers and toes.  Or throw in some ice with a couple of shots and some sour mix, to make an Amaretto sour.  The quality of the recipe I used - an original based on the recipe from the bestselling Disaronno Amaretto was excellent and I could not taste a difference at all from the top brands of Italian Amaretto on the market.

You could definitely cut this recipe in half if you don't need a lifetime supply.  However, this makes a wonderful gift, to if you make the full recipe, bottle it and give it to your friends.  While you are at it, try making Limoncello, too!

Make Your Own Amaretto (Adapted from this recipe)

1 1/2 cups granulated sugar
1 1/2 cups dark brown sugar
2 cups of water
4 cups of vodka (I used Stoli)
1/3 cup Almond Extract
5 tsp Vanilla Extract

This is super easy to make.  Just dissolve the sugars in the water over medium high heat, until it boils and all the sugars dissolve.  Remove from the heat and add the vodka and extracts.  Put in decorative bottles with ribbons and share with your friends.

For a bit of zing on a snowy winter day like today, add a shot of Amaretto to your hot chocolate.

Amaretto

Sasha's Kitchen: Homemade Amaretto & Amaretto Hot Chocolate

Sasha's Kitchen: Chocolate Butterfinger Cupcakes With Peanut Butter Frosting

My newest cupcake iteration combines my favorite candy bar, the Butterfinger, into a Chocolate-Peanut Butter Cupcake.  The chocolate cupcakes were perfect, though I will be the first to admit that the Chocolate Stout Cupcakes are still my favorite.  However, the synthesis of the chocolate Butterfinger cupcake with the perfect peanut butter frosting was the perfect combination.

I've actually only been making cupcakes regularly for about two years now.  In the beginning, I did not have an artisan mixer, so this presented all kinds of problems when I got to the stage of whipping up a good frosting.  In those days a used a hand mixer, which usually resulted in spraying bits of butter and powdered sugar all over the kitchen, including sticking to the wall.  This never pleased the person in charge of cleanup duties  (my loving husband).

A second problem was that I did not have a good cupcake book - the book I started with (which shall remain nameless) was terrible and every cupcake recipe I tried never was worth repeating.  Then, I tried Julie Hassan's book, 125 Best Cupcake Recipes, and immediately every cupcake I made was a huge success.  After a few months of making Julie's amazing cupcakes (with some recipes I will eventually share here), I have started writing my own recipes and coming up with creative and fun ways to decorate the cupcakes.

In her book, Julie has a recipe for candy bar cupcakes using Three Musketeers and Snickers bars.  I don't care for those candy bars, but I wanted to use candy bars to create a chocolate peanut butter classic.  So from there, I went on to devise my own recipe for a candy bar cupcake.

 Chocolate Butterfinger Cupcake With Peanut Butter Frosting

1 1/4 cups flour

1/2 cups cocoa

1 1/2 tsp baking powder

1/4 tsp salt

1 cup sugar

1/3 cup vegetable oil

2 eggs

1 tsp vanilla

3/4 cups milk

2 Butterfinger candy bars, crushed into small pieces with a nut chopper

Peanut Butter Frosting

2 cups confectioners sugar

1/2 cup smooth peanut butter

pinch salt

2 T milk

If you want a crunch peanut butter frosting, you can mix another Butterfinger bar into the frosting

To make the cupcakes, mix the dry ingredients in a bowl.  Add the oil and sugar to the mixer and combine on medium speed.  Then add the vanilla and eggs.  Alternate adding the dry ingredients and the mix, until fully combined.  Put in silicon cups with cupcake liners and bake at 350 for about 30 minutes until done (check with a toothpick).

To make the frosting, beat the butter until soft.  Then combine with the other ingredients and beat at a high speed in your stand mixer until you have a light and fluffy peanut butter frosting.  This stuff tastes amazing, that you almost forget that it's so fattening!

More chocolate cupcakes?  Check out my Red Velvet Cupcakes and my Chocolate Stout Cupcakes.

Cupcake

Sasha's Kitchen: Chocolate Butterfinger Cupcakes With Peanut Butter Frosting

Eric's Kitchen in Jersey City: Tilapia with Capers in White Wine sauce

This is another quick and easy recipe that I've been making for a little while and thought I would add it to the blog. It's relatively healthy and always tastes great. Plus it is perfectly paired with whatever white wine you choose for this dish!

Ingredients:
3 Tilapia fillets
1/2 pound of whole wheat pasta
1 handful whole wheat flour
1/2 small container of capers
1/4 medium tomato, diced with seeds removed
1/2 cup of white wine (I used a Riesling)
2 eggs, yolks removed
1 tbsp minced garlic
2 tbsp butter
lemon juice
parsley
basil

The first step in this recipe is to dredge the fish fillets in flour and egg whites. Heat the butter in a pan until it's nicely browned and add the fish for a couple minutes on each side, adjusting the time depending on the thickness of the fillets. They should be nicely browned on each side. Remove the fillets and set aside. Then add your wine, tomatoes, garlic, capers and spices and let it cook for a minute or so, stirring continuously. You want the butter to take on the flavors of the fish for the wine to release it into the sauce.

Serve over pasta with your favorite veggies!

Eric's Kitchen in Jersey City: Tilapia with Capers in White Wine sauce

Michelle's Kitchen in Toronto: Fuchsia Dunlop's Dan Dan Noodles

My obsession with Fuchsia Dunlop's "Land of Plenty" (W.W. Norton & Co, 2001 ISBN 0-393-05177-3) continues with her spectacular recipe for dan dan mian; noodles with ground pork and a sauce of pickled vegetables. I had an amazing time on Saturday running around Chinatown and my local mega-mart trying to find all the ingredients. I love any excuse to explore Toronto Chinatown; ducking into tiny shops and coming across new ingredients. This recipe yields 2-4 portions.

8 oz Chinese dried noodles (I used the flour and water kind that were the width of linguine)

Sauce:

1 tbsp peanut oil (I used canola)
4 tbsp Sichuanese ya cai (Dunlop also recommends Tianjin preserved vegetable)
3 scallions, green only, finely sliced
2 tbsp soy sauce (Dunlop suggests 1 1/2 of light and 1/2 tbsp dark)
2-3 tbsp chili oil (I used 2 tbsp and it was pleasantly numbing on my lips)
1 1/2 tsp Chinkiang or black Chinese vinegar
1/2 - 1 tsp ground roasted Sichuan pepper (I used the lesser amount and it was perfect for my taste)

Pork Topping:

4 oz ground pork
1 tsp Shaoxing rice wine (Dunlop suggests med-dry sherry if you don't have this)
2 tsp soy sauce
salt to taste

Heat oil over high flame and add ya cai or preserved veg to your wok and stir-fry 30 seconds, until fragrant. Set aside. Here Dunlop suggests a bit more oil, but I found that there was enough left from the preserved vegetables that I didn't need it. Add pork and stir fry. As the meat separates, add the wine. Then add soy sauce and salt, cooking until the meat is well cooked but not dry. Remove from wok and set aside.

Put the fried veg and all other sauce ingredients into a serving bowl and mix together.

Cook the noodles according to the directions, drain and add to the sauce in the bowl. Sprinkle the meat mix over and serve immediately, stirring at the table.

I must say, I had inferior dan dan mian when I was living in Shanghai and never liked them so I find the irony of cooking them in Canada and loving them amusing. For any of you who have read my articles in the past, you know that I hate black pepper, but I found myself adoring the numbing heat of the Sichuan peppercorns. My father gave me a grinder as a gift when I moved to Toronto, and this was my first opportunity to use it. I toasted the peppercorns in a low-med pan for about five minutes (the fragrance was amazing!) took them out of the pan and allowed to cool. Once cool I zapped them in my grinder and I must say, it was well worth it! The aroma was incredible.

I was lucky enough to sample the real Shaoxing - pronounced Show (like the show in shower) shing - rice wine when I traveled to the town of Shaoxing one holiday. My friends did not like the liquor, but I quite enjoyed it. Certainly much stronger than Western wine made from grapes, it is traditionally served in teacups like we are used to seeing at Chinese restaurants in the West.

Another huge hit recipe from "Land of Plenty!" Next up, dumplings!

Click here for my post on Fuchia Dunlop's Fragrant Fish Eggplants

Michelle's Kitchen in Toronto: Fuchsia Dunlop's Dan Dan Noodles

Sasha's Kitchen: Valentine's Day Dessert: Red Raspberry Souffle

After making my Chocolate Souffle with Raspberry Chambord Cream Sauce over the weekend, I was inspired to make another souffle using raspberries.  Raspberries have long been one of my favorite fruits since the days when I was growing up in Upstate New York and would go to a local orchard and family run fruit farm, Hurd Orchards to pick our own berries.  Fresh berries in the summer (and even the winter too) are one of my favorite foods.

Even though raspberries are far from being in season right now, I thought that the raspberry - in all its tartness - would make the perfect light and airy souffle that wasn't overpoweringly sweet.  I was right - the final result was a lovely, light souffle in the most beautiful shade of pink imaginable.  It tasted like a adoring raspberry kiss.  

The souffle was surprisingly simple to make, once you get the hang of making and baking a souffle down.  You could also try this recipe with strawberries, but I think that would not turn out as well because it would be too sweet.  Another option, which I did not try this time, would be to add half a teaspoon of lemon juice to the recipe, because the tartness of lemon goes so well with raspberries.  Here's what you will need to make 3 souffles.  You can obviously double the recipe if you would like to make more.  It's like indulging in a kiss of pure airy raspberry goodness.

1/2 pint of raspberries

2/3 cup of sugar

2 egg yolks

3 egg whites

1/4 tsp cream of tartar

Preheat the oven to 350 before you begin.  Spray three ramekins with PAM and sprinkle them with sugar,  You will need to have the oven preheated and ready to go by the time you are ready to put the souffles in or they will not rise properly.  Puree the raspberries in a Cuisinart or other food processor and mix with the sugar in a saucepan.  Heat for a few minutes over medium high until the mixture thickens and the sugar dissolves.  If you like, you can then add 1/2 a teaspoon of lemon juice.  Remove from the heat, mix in the egg yolks, and strain to get rid of as many of the seeds as possible.

Next, beat the egg yolks and cream of tartar until it forms stiff peaks, by beating on high with your stand mixer.  You can follow my instructions from the Dark Chocolate Raspberry Souffle here.  Gently fold in the egg whites.  Bake the souffles at 350 for about 20 minutes.  Put on your oven light to watch the souffles rise, but do not open the oven until you are ready to take them out, or they will collapse.

My husband, a big fan of the dark chocolate souffle, wasn't so sure about this one before I made it.  I had to do a bit of convincing.  However, he ate it in about 20 seconds and devoured every last bite!  I recommend serving the souffle with a side of Eric's homemade Vanilla Ice Cream.

Sasha's Kitchen: Valentine's Day Dessert: Red Raspberry Souffle

Eric's Kitchen in Jersey City: Homemade Vanilla Ice Cream (Valentine's Day Special)

My girlfriend Jenn loves ice cream. Every summer the Wallis Run United Methodist Church, located only a few miles from her childhood home in Lycoming County, PA, would have an ice cream festival to raise money for the church. The members of the church would make home-made ice cream. Vanilla, chocolate, strawberry, and banana - and people would come to indulge and to socialize with friends, family, and neighbors. You could also purchase containers to take home. Jenn's favorites were the banana and the vanilla. There is nothing like home-made vanilla ice cream; it doesn't taste anything like what you buy in the store. Last year for her birthday I bought an ice cream maker and this past weekend I made vanilla ice cream. She said It turned out just as delicious as during the ice cream festival she grew up with!

I think part of the reason it turned out so well was that we used a real Tahitian Vanilla bean instead of the artificial vanilla extract. Jenn's parents went to Tahiti last summer and sent us 3 vanilla beans that supposedly keep for up to 13 years if stored properly. From what I read online about them the best way to tell if they are still good is to smell them. Unfortunately we had been keeping it with our other spices and it was near the curry and chili powder... So it smelled like curry. At first we were worried that we'd have vanilla-curry ice cream, but since it was wrapped up and you have to cut the vanilla bean as shown above to scrape out the goopy-seeds, I guess it was protected from the curry fragrance and it turned out fine.

My ingredients were as follows:

3 cups of heavy cream
1 cup whole milk
3/4 cup of sugar
4 egg yolks
one vanilla bean

This makes about one quart.

First you combine the milk, cream, and sugar in a saucepan and heat it slowly while stirring. You want the mixture to get warm but not boil as it can curdle the cream and milk. Then you whisk the egg yolks and while whisking, pour in about a cup of the warm mixture to temper the eggs and keep them from cooking too quickly. Jenn's sister Laura was in town this past weekend and taught me all about this process. I think this is actually what happened the first time I tried to make ice cream and why we tasted the eggs which was a little odd.

Once the egg yolks are in you add the seeds from the vanilla bean which I have pictured to the right. These are the small black specks you see in good vanilla ice cream that lets you know it was made with a vanilla bean and not the fake extract which many times contains vanillin that is chemically treated to taste like vanilla instead of real vanilla beans. You want to split the bean length-wise and scrape out the seeds with the back of a knife.

After your mixture is warm enough and you've stirred in the seeds enough that they separate somewhat (I still had a few tiny clumps in mine) you want to let the mixture cool in the fridge. I also added the bean pods to the mixture and let them infuse while cooling for a few hours although it probably didn't need all that long. The next step is to take out the bean pods and add the cooled mixture to the ice cream maker for 25-30 minutes. At this point it will look a bit like a milkshake so you can put it in the freezer for a couple of hours to let it harden a bit more.

I wanted to make something a little more crazy and creative but I also wanted to be able to perfect something as simple as vanilla ice cream since my first attempt was a more ambitious raspberry pomegranate gelato and it didn't turn out to my liking. Below I added a picture of a sundae using the ice cream, mainly because it was pretty but want to note that you lose some of the taste of the vanilla once you add the chocolate sauce.





Vanilla Bean

Eric's Kitchen in Jersey City: Homemade Vanilla Ice Cream (Valentine's Day Special)

Sasha's Kitchen: Turkish Mini Meatballs With Pomegranate Pearl Onion Sauce

Tonight's dinner was one of those perfect appetizers or main courses for presenting in martini glasses (a wedding registry gift that had gone unused) - which is one of the best ways to make any small-food look beautiful.  For tonight's meatballs, which are a Turkish inspired food, I used a recipe that I adapted from Marcus Samuelsson's new cookbook, New American Table.  My verdict on this cookbook after trying a number of recipes is loud and clear - it's a winner, one of the best new cookbooks of 2009.

As weird as the sauce sounds, it really turned out to be the perfect combination of flavors between the pomegranate juice, white grapes, pearl onions and red wine.  I made a few changes to the original recipe - I garnished using chives and a healthy amount of pomegranate seeds (about 1 T per serving).  The pomegranate seeds were my addition and frankly the recipe would be incomplete without them.  In addition, I added a diced shallot to the meatball recipe.  I also omitted the sumac and the basil - and didn't miss either one.

Thus, the recipe featured below is my adaptation of Marcus Samuelsson's original recipe.  The recipe served three people (myself, my husband and my sous-chef Alicia, who joined us for dinner tonight), as a light main course (after cheese appetizers).  However, it would easily serve two people with larger, more filling portions.  The sauce was the huge winner here, as the combination of flavors was quite exceptional.  This makes the perfect entree or small plate.

Meatballs (my variation from Marcus Samuelsson's recipe):
1/2 lb ground beef
1/2 lb ground lamb
1 diced shallot
2 cloves garlic, diced
1 T chopped parsley
1 egg
1/2 cup panko bread crumbs

salt and pepper to taste

1/2 tsp cumin

1/2 tsp coriander

Combine the ingredients in a mixing bowl and mix together with your hands.  Form into small meatballs - this recipe made about 28 meatballs, about two inches in diameter.  Cook the meatballs in a couple of table spoons of canola oil in a saute pan until cooked through and lightly browned.  

Marcus Samuelsson's Grape & Pearl Onion Ragu Sauce (I cut the recipe in half and found the amount perfectly sufficient)
8 cloves garlic, diced
1 1/2 cups pearl onions, peeled and diced
1/2 cup red wine
2 T honey
1/2 cup pomegranate juice
1 cup white seedless grapes
1 T chopped fresh thyme
1 cup chicken stock
juice of 1 lemon
1 T butter
salt and pepper to taste

As Samuelsson instructs, combine the garlic, wine and onions and bring to a boil over medium high heat.  Reduce to a simmer for 20 minutes.  Then, add the honey, pomegranate juice, grapes, thyme, chicken stock and lemon juice.  Simmer to reduce for another 10 minutes or so.  Stir in the butter at the end and season with salt and pepper.  Coat the meatballs in the sauce and serve together.

Serve with chives and one tablespoon of pomegranate seeds for each portion.

Sasha's Kitchen: Turkish Mini Meatballs With Pomegranate Pearl Onion Sauce

Sasha's Kitchen: The Use Of A Molcajete In Preparing Guacamole

This post perhaps comes a bit late.  I am not the biggest football fan, and this year my husband (who is) and I watched the Superbowl from home, with our pug Dakota on the couch by our side.  I did, however, prepare my classic guacamole for us for the Superbowl, using a molcajete.  A molcajete is basically a mortar and pestle made out of volcanic rock, and is an essential kitchen tool for making high quality guacamole.  The molcajete was first used by the ancient Aztec and Mayan cultures (and might even go back further than that in different forms), and is most commonly used today (primarily in Mexican and South American cooking) to grind spices, and prepare salsas and guacamole.  It works because the basalt (the volcanic rock) provides an excellent porous grinding surface,  Basically, the guacamole acquires the perfect texture by grinding the avocado into the basalt.  You can get one at either Crate & Barrel (where I got mine as a wedding registry gift a few years back) or William Sonoma.

The guacamole was the perfect Superbowl dish as we watched the Saints bring the Lombardi Trophy to the City of New Orleans.  Here's how I make my signature guacamole:

2 medium sized avocados
1 tomato, diced with the seeds removed
1/4 of a small to medium sized onion, diced
2 T lime juice
salt and pepper to taste
1/2 tsp cumin
1/2 tsp red pepper flakes (this is not an especially spicy guacamole, if you prefer more heat, add more red pepper flakes or use cayenne pepper)

First, mash and grind the avocados using the texture of the molcajete.  Let the air bubbles in the volcanic rock do the work.

Dice the tomato and onion and mix both of those ingredients in the mix.  The season with salt and pepper, and add the red pepper flakes or cayenne pepper to add the desired heat.  Finally, my secret ingredient here, cumin, is actually an Indian spice - I always add about half a teaspoon.  This may sound strange with guacamole, but let me assure you that it tastes amazing and is well worth trying out.  I prefer my guacamole without cilantro (although I love cilantro in salsa).

Enjoy, for the next big game.  For Eric's chicken fajitas with guacamole, click here.  If you are reveling in the Saints victory and are ready for Mardi Gras to start early this year, check out my recipe for New Orleans beignets (creole doughnuts), or Matt's recipe for Cajun Jambalaya.

Sasha's Kitchen: The Use Of A Molcajete In Preparing Guacamole

Matt's Kitchen In D.C.: Cajun Jambalaya

In honor of the Saints' aggressive victory over the Colts, I am posting a recipe for jambalaya, which happens to be what I was eating during the game. This a cajun jambalaya, in contrast with a creole jambalaya (or "red jambalaya"), which includes tomatoes and seafood. This version contains smoked sausage, chicken and, ideally, tasso - a smoked and spiced ham. Creole jambalaya originated as an attempt by Spaniards to make paella in the New World (absent saffron). Gradually, this dish was introduced to the Cajuns in Lousiana's low country who adapted it the ingredients that they had available. Cajun jambalaya (or "brown jambalaya") is traditionally smokier and spicier than creole jambalaya. The beauty of jambalaya is, of course, that it can be made with a wide variety of ingredients- essentially, whatever is lying around and needs to be eaten. For cajun jambalaya, the smokiness is key so it is important to find some good smoked sausages, like andouille.

1 lb. andouille or other smoked pork sausage
1 – 1 ½ lbs. chicken thighs
½ lb. tasso, cut in 1 inch cubes (if not available, can substitute any smoked pork)
1 medium onion, chopped.
2 tsp minced garlic
1 tbsp. chopped basil leaves
1 tbsp. chopped fresh thyme
3 cups chicken stock
1 ½ cups rice

*This recipe should serve 6-8 people. If you are feeding a large crowd, you can double it, but be sure you have a pot that is big enough.

Three important notes concerning ingredients:

First, Tasso is a heavily smoked ham with a spicy, peppery rind. It is hard to find outside of Louisiana but it will take the dish to whole new level if you can find it. In the past I have ordered over the internet at comeaux.com or had someone visiting New Orleans bring me back some. However, if you can’t get some, don’t panic! Any smoked pork will do, and failing that you could add some other type of ham, which while admittedly not the same thing, will do in a pinch.

Second note: Use good quality sausage for this, fresh if possible. The sausages at the Whole Foods deli counter are a good bet. Keep in mind that the sausage ingredients are flavoring the whole dish, so you want them to be strong and good quality.

Third note: Use good quality, homemade chicken stock for this dish – it makes a world of difference. If you do not have stock stashed away in the freezer, just be sure you have a chicken carcass (or a bunch of chicken bones) saved, and a simple but strong stock can be made in a few hours with the addition of some carrots, celery, peppercorns and bay leaves.

Also, don’t use chicken breasts in place of thighs. There is a good chance they will dry out during cooking and toughen up, whereas thighs are much better suited for this type of cooking

1) put the sausages in pan with water to cover and bring to a boil. Reduce the heat and let simmer for ten minutes.

2) In the meantime, chop the chicken things into large-ish bite size pieces. If they are boneless, great – if not, you will have to bone them. The easiest way is find the chopped end of the bone, strip the meat down the bone to the joint, then cut out the joint and remove the bone altogether. You will be left with a nice strip of meat. Set aside the chopped chicken.

3) Remove the sausages from the pan and cut into ¼ inch rounds with a serrated knife. They should be cooked enough to hold together, don’t sweat it if they are a little raw in the middle.

4) In a large pot or dutch oven, add a little olive oil and then the sausages. Saute them over medium heat until browned, maybe 10 minutes. Remove with a slotted spoon and set aside.

5) Without cleaning, add the chicken to the pot and sauté over medium heat until starting to brown. Remove and set aside with the sausage.

6) In the same pot, add the chopped onion and garlic and cook until the onion softens, maybe 7 minutes. Then add the tasso or smoked ham, basil, thyme, some salt and pepper and cook for a few more minutes. Don't be shy about stirring up the brown bits stuck to the pot, this is where the "brown" in "brown jambalaya" comes from, like the "fond" in french cooking. If you like it spicy, you could shake some cayenne pepper in it at this point. Remove all ingredients and store them with the sausage and chicken.

What you have at this point is the jambalaya “base,” which basically means everything except the stock and the rice. You can make it ahead of time and store it the fridge, even a day in advance if necessary.

7) When you are ready to finish the dish, put the "base" in a large pot and add the stock and the rice. Stir thoroughly to combine, then bring to a boil. As soon as it begins to boil, reduce the heat and simmer, covered, for 25 minutes.

8) After 25 minutes, take the cover off and stir again to evenly distribute the rice and the meat. Season with salt and pepper if necessary, and serve with hot sauce on the side.

Matt's Kitchen In D.C.: Cajun Jambalaya

Margie’s Kitchen in Boston - Sesame Chicken with Orange Sauce

Photos by Lena

While I am preparing a blog on places to eat in Boston, starting with the Freedom Trail, I thought I might blog about a variation on battered-fried cooking. In general my successes with battered fried food is quite frankly, pathetic. The batter usually falls off during the frying stage. The result ‒ a greasy mess. I’ve experimented with an alternative batter-like substitute that involves simply dredging chicken in flour (shake off excess), then dipping floured pieces into a batter made up of several beaten eggs. I use a wok and cook with a mixture of olive oil and cannoli oil on medium heat (preheat 5+ minutes).

For the sesame chicken I use chicken pieces the size of chicken tenders. When the oil is heated place several chicken pieces in the wok. Don’t overcrowd the pieces. I use about 1 ½ pounds of chicken which I split into three batches.
When each side is lightly browned (3-5 minutes per side depending on thickness of chicken tender piece), place on oven-proof flat dish lined with paper towel, drain, then place in low oven 150°. Don’t layer; use more than one plate.
As for the sesame in the chicken, brown about 3-6 Tablespoons of sesame seeds on foil in the toaster oven, or regular oven at around 385°. Be careful; they burn easily after 5 minutes. The rest of the recipe is fairly simple: make the sauce recipe below and serve with browned sesame seeds. The photo includes basmati rice and grilled red pepper slices.
A word of attribution on the sauce and the recipe. I am using a modified recipe from a renowned Pittsburgh chef and cooking instructor (now retired) Anna Kao. Her cookbook is a classic, and I would highly recommend it, although it is in short supply.
Orange Sauce from Classic Chinese Cooking by Anna Kao:
1 ¼ cups orange juice
1 Tablespoon cider vinegar
3 Tablespoons sugar
1 Tablespoons Cointreau
1 Tablespoon cornstarch

Mix ingredients and cook over medium heat, stirring until sauce thickens (88).

STAY TUNED FOR FOOD ON THE FREEDOM TRAIL……………………….

Margie’s Kitchen in Boston - Sesame Chicken with Orange Sauce

Sasha's Kitchen: Modern Art Themed Cupcakes

In this post, I am introducing some new cupcake art - a series of cupcakes that are intended to represent the works and styles of different modern artists.

I have always enjoyed art - painting, drawing, ceramics, pottery, jewelry making etc. . .  At every point in my life, I have always been involved in some sort of artistic endeavor.  In high school, I spent much of my free time pursing my art work in my AP Art Classes.  Since then, I have always enjoyed painting with acrylics, oils and watercolors when I find the time.  Last fall, I took a pottery class, as well, which I enjoyed (though I was not an especially skilled potter - I have more luck with painting).  What I enjoy most about art is color - especially bright colors and exploring the use of color in art.  For this reason, artists who use intense colors are some of my favorite artists - from Picasso to Matisse to Kandinsky.  One of my favorite rainy day activities is spending time in art museums here in New York, and in the places that I travel to.  In New York, my favorite museums are MOMA and the Guggenheim because the focus is on post-impressionism and early modern art, showcasing some of my favorite artists.

  Piet Mondrian - Red, Blue and Yellow

I believe that food can be an art form as well.  On one hand, food is often the subject of art - for example Paul Cezanne spent the majority of his career painting fruit.  However, I believe that creating beautiful food and showcasing that food visually and photographically is an art form.  I feel the same way about writing and my approach to writing about food.

As part of my ongoing exploration of the relationship between food and art, I created a series of modern art cupcakes showcasing the paintings and styles of some of my favorite impressionist, post impressionist and modern artists: Henri Matisse, Andy Warhol, Piet Mondrian, Jackson Pollack, Claude Monet, Vincent Van Gogh, Paul Cezanne and Joan Miro.  (I love Kandinsky, Picasso, Chagall and Lichenstein too - but they didn't make it into this series).

  Andy Warhol's Campbell's Soup Pop Art - in Cupcake

I decorated these cupcakes using a combination of painting with rolled fondant, food colors, food coloring markers, and colored cupcake icing left over from previous cupcake recipes.  New to the mix for me were the Gourmet Writers (food markers) from New York Cake.  These were fabulous for writing on fondant - it was just like drawing with a fine-tip marker.  For the Jackson Pollack cupcake, though, I used a splatter technique and that required drizzling icing colored with food coloring using a toothpick.  For some of the cupcakes, I tried to do an entire image as a square.  Others, like the Cezanne and Monet cupcakes, I just did pieces that I thought were most distinctive of that artists (the fruit for Cezanne and the water lilies from Monet).

                        
Mondrian, plus two Matisse cut-outs - Icarus (Jazz) and another general cut-out in fondant

 Joan Miro - L'oro Dell' Azzurro

Monet's Water Lilies, Cezanne's fruit and a sideways view of Van Gogh's Starry Night (as best as I could pull it off)

Vincent Van Gogh's masterpiece starry night, turned into a cupcake

My interpretation of the Jackson Pollack splatter technique

I like to consider this my contribution to the ultimate Pop Art.  For another post exploring the relationship with food and art, check out my sushi cupcakes.

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Sasha's Kitchen: Modern Art Themed Cupcakes

Sasha's Kitchen: Valentine's Day Dark Chocolate Souffle With Raspberry Sauce

Dark chocolate souffles have long been one of my husband's favorite desserts.  So, when we had some guests over a month or two ago for a dinner party, and their contribution to dinner was making us four delicious chocolate souffles, he was thrilled.  I promised that I would replicate the feat at some point.  Since souffles are one of our featured recipes this month on A Kitchen In Brooklyn, I figured that now would be a good time to make him his favorite dessert with a bit of a raspberry twist.

I love raspberries and think that chocolate and raspberries make the perfect combination.  Coffiners (my husband's family) are the opposite.  Most (but not all) of them don't really care for raspberries at all.  However, my husband is the exception.  With a little prodding, I convinced him that he should eat his dark chocolate souffle with my raspberry Chambord cream sauce, and it worked.  He loved it!

When I decided to make a raspberry chocolate souffle, I was torn between preparing a chocolate souffle with a raspberry sauce or a raspberry souffle (yes, it would be that lovely pink color) with chocolate sauce. In the end, I decided to do both, but start with the former.  So, there will be a straight-up raspberry souffle coming your way soon.

The first step in preparing this recipe is to prepare a dark chocolate souffle.  Like Emily mentioned in her soup post yesterday, I am also not good at following directions; I never was.  As a kid when asked to color inside the lines in a coloring book, I never did - I drew my own picture.  I'm still that way - I prefer doing things my own way, which occasionally gets me into a bit of trouble.  However, souffles can be a little tricky, and unless you have made a lot of souffles, it's usually good to follow some sort of recipe, at least as a guideline - so even I am actually encouraging following directions here.  If you do things a little off (i.e. not enough egg whites, open the oven in the middle, fold in the egg whites too hard etc.), your souffle will not rise, or worse, will make a mess.

I looked at a number of recipes, before deciding on how to prepare the souffles.  A lot of the recipes I used made quite a bit more souffles than I was interested in, or had proportions I was not crazy about.  Based on all the recipes I looked at, I came up with what I consider to be a very basic dark chocolate souffle recipe.  I used the darkest (60% cocoa) chocolate pellets I could get my hands on at the grocery store.

Individual Dark Chocolate Souffles (Makes 4 servings in ramekins)

5 oz bittersweet dark chocolate (pellets or chips work best)

2/3 cup milk

1/2 T cornstarch

2 egg yolks

3 egg whites

1/4 tsp cream of tartar

1/6 cup of sugar; plus more for souffle ramekins

Raspberry Cream Chambord Sauce

4 oz raspberries, pureed

3T sugar

1/2 cup heavy cream

1 tsp cornstarch

2 - 3 T of Chambord Raspberry Liquor

First, spray 4 ramekins with PAM and dust with sugar.  Preheat the oven to 400 degrees and place the ramekins aside on a baking sheet.  On one burner, heat a large pot of water (to construct a double boiler - you could just use a regular double boiler if you have one).  On a second burner, combine the milk and the cornstarch over medium heat and bring to a boil, and stir until it thickens.  Once thickened, turn the heat off.  Melt the 5 oz of bittersweet/dark chocolate in your makeshift double boiler and combine with the milk mixture.  Transfer to  bowl and mix in the egg yolks.  Set this aside, and concentrate your attention on the egg whites.

Getting the egg whites right is key.  If you do not get the result that I describe here, you should discard the egg whites and start again until they are just right.  If they are not fluffy stiff peaks in the end, your souffle will not rise, and the entire experiment will be a waste of time.  It's happened to the best of us, but if you follow these instructions, it should work out.

Put the egg whites in the basin of your stand mixer.  Add the cream of tartar and beat for a minute or two until foamy.  Then continue beating, on the highest setting there is, while gradually adding the sugar (1/6 of a cup - fill a 1/3 measuring cup halfway).  Once the sugar is added continue beating for about three minutes, until shiny stiff peaks form.  The result should be nice and fluffy and it should form a stiff pointed peak when you test the consistency with a fork or spoon.

Next, gently fold the egg white mixture into the chocolate mixture.  Gently!  Don't beat it in, just fold gently with a spatula.  If you are too rough in doing this, the souffle won't rise as well.  However, fold enough to make sure the mixture is mixed in full.

Fill four ramekins.  Then place in the oven right away (it is really important to have the timing right with a souffle, so make sure the oven is fully preheated by the time you get to this point).  Bake for about 13-15 minutes (watch using your oven light) until they have risen fully.  Don't open the oven until you are ready to take the souffles out no matter how impatient you are (I did this once and the souffle collapsed and was a disaster).

Have the raspberry cream sauce ready when the souffles come out, because they will fall in a matter of minutes.  To make the sauce, puree the raspberries and mix with the cream, cornstarch and sugar over medium heat until it thickens.  Add the Chambord and mix on the heat for another minute or two.  Allow to cook before using, because the hot chocolate souffle tastes great with the chill raspberry sauce.  By the way, the sauce is featured in a bowl that I made in a potter course I took last year.

Serve the souffles immediately (they will fall in a couple of minutes, but still taste great) when they come out of the oven with the raspberry sauce, and some fresh raspberries. My husband happily devoured two of these in a matter of minutes (seriously)!

We should have more souffle posts coming up this month from everyone here, but if you are in the mood for a dinner souffle, click here for recipes for a spinach souffle and sweet potato/apple souffle.

Sasha's Kitchen: Valentine's Day Dark Chocolate Souffle With Raspberry Sauce

Sasha's Kitchen On The Road: Irish Guinness Stout Stew

About two years ago, my husband and I went on a family vacation to Ireland.  While we were in Dublin, a fun loving, carefree city, we visited, like most American Tourists, the Guinness Storehouse.  This was a highlight of our time in Dublin, which was a magical city to explore on foot (one of the other highlights was by chance catching a tiny R.E.M. concert at the Olympia Theater, which set us back a day or two in recovering from jet lag).  At any rate, while in Dublin, we tasted several excellent traditional Irish stews, prepared using Dublin's famed Guinness Stout.

Guinness is a popular Irish dry stout.  It has a deep, rich, heavy flavor (it's like a meal, really) that works well with a beef stew.  However, as guest writer Bryan noted to me last week, if you use too much Guinness, it will impart a bitter flavor to your stew.

I made this stew in a very impromptu manner.    I was unhappy with all of the recipes that I found online, so I started from scratch, and tried to create a hearty stew that would be enriched by the deep flavor of the Guinness.  I decided before I started that I was in the mood for a pretty unhealthy (but very tasty) version of this stew, which meant that I sauteed my ingredients using butter rather than my usual canola oil (I suppose Julia Child would be happy since I usually disregard her love for butter in favor of a healthier style of cooking with canola oil).

Here is the recipe that I used to make my version of this Irish classic:

Sasha's Irish Guinness Stout Stew

4 cups beef broth
4 sprigs of thyme
2 bay leaves
1 1/2 cups Guinness Stout
2 lb stewing beef
1 large onion
3 T butter
2 T canola oil
three large handfuls of baby carrots
4 T of flour
3 T tomato paste
salt and pepper to taste

First, I diced the onion, and sauteed the onion and carrots for a few minutes in the butter and canola oil, until the onion was soft in my Dutch Oven.  Then, I added the meat to the Dutch Oven, after tossing it in 2 T of flour.  I braised the meat in the butter and canola oil for about five more minutes, until it was browned on all sides.  Then, I added the herbs, beef broth, Guinness and tomato paste to the pot and brought the mixture to a boil.   After the stew was boiling, I reduced the heat to simmer and continued to simmer for quite awhile (about thirty to forth minutes or so) until the soup was thickened to a stew.

To thicken the stew, I used my mom's trick and added 2 T of flour (or, you could use cornstarch) to a half cup of the broth and mixed well before adding back into the stew.  This really helped the thickening process, while completing the process in the manner I suggested helps avoid clumping in the stew.

The end result was a delicious thick and hearty broth that had a strong thyme flavor, as well as the hearty deep flavor imparted by the Guinness.

Have some extra Guinness?  Make my Chocolate Stout Cupcakes next.

Sasha's Kitchen On The Road: Irish Guinness Stout Stew