New Orleans Beignets

This is a re-post of mine, but it's because I made these this morning, and ate them, hot from the oil, with a cup of coffee and a cold glass of milk, and I'm tellin' ya.   No better start to the day than these....

In my travels I have been to New Orleans about 8 times. And a mandatory stop when I'm there was always Cafe du Monde famous for it's chicory coffee and beignets, a square french raised donut. They are served warm and piled high with powdered sugar.

The Original Cafe Du Monde Coffee Stand was established in 1862 in the New Orleans French Market. The Cafe is open 24 hours a day, seven days a week. It closes only on Christmas Day and on the day an occasional Hurricane passes too close to New Orleans.

As I raised children, I would often make us beignets for breakfast, and sure enough as they grew up, and traveled to New Orleans themselves, they too always stop at Cafe du Monde. Do give these a try. They are easy to make, and really wonderful with a steaming hot cup of coffee au lait. This recipe was derived (and adapted slightly) from a box of Beignet Mix I bought while there.

Ingredients and Method:

3/4 cup water, very warm, not hot
1/4 cup sugar
1 envelope dry yeast
1 egg, beaten
3 tablespoons shortening or butter, melted
1/2 teaspoon salt
3 1/2 cups of flour
1/2 cup evaporated milk
oil for frying (vegetable or peanut oil, preferably)
powdered sugar (about 1 cup)

In a bowl or mixer with dough hook, add sugar, yeast and warm water. Stir briefly to mix, and let sit while it proofs and becomes foamy. (this means the yeast is good)

Add two cups of flour, salt, evaporated milk, salt, and beaten egg and mix well, scraping the sides of the bowl to incorporate all the flour.

Mix in shortening or butter.

Add balance of flour and mix until sticky dough forms into a ball. Add additional flour, if needed, in 1/4 cups increments.

Transfer dough to floured board and knead briefly and form into ball. (I usually let the dough hook knead the dough for about 5 minutes which greatly decreases the time hand-kneading is required)

Transfer to greased bowl, and turn over. Cover with plastic wrap and let rise for an hour. (Or overnight in the refrigerator. In the morning let dough come to room temperature)

Roll out dough to about 1 inch thickness, and slice dough into two inch squares, or triangular shapes. Cover with plastic wrap in place and let rise again for one hour.

Heat oil in a skillet to 375 degrees. Fry a few beignets at a time in the oil, turning once when browned on one side. It should take approximately 4 minutes per side. You should tend to the frying closely as they will cook really quickly. Move to paper towels and drain well.

Place on plate and sprinkle LIBERALLY with powdered sugar.

Enjoy.

The Merlin Menu Top 10 Recipes for Year 2010

I know, it's February, not January. This is the kind of post that, were I up on things, would have been posted right around the New Year. But, I've been a bit distracted trying to find a new position at my company. That's my excuse, anyway.

But here's the deal. As I looked through my newsreader in 2011, I noticed a number of blogs posted their top recipes from the previous year. And I found, that I liked being able to just click on whatever recipe I wanted to without having to scroll through page after page of blog. I figured therefore, that other people probably like this convenience also, so I decided to do one for my blog. And here it is. Hope you find at least one or two things you'd like to try, and maybe catch up on a recipe or two you might have missed over the last year.

Salted Dulce de Leche Cheesecake Bars Decadent and delicious.

Dutch Oven Bread A little baking magic from a Dutch Oven

Cinnamon Currant Bread Another Dutch Oven Bread

Eggs Benedict Who doesn't love Eggs Benedict. Make them at home for 1/10th the price.

Homemade Potato Chips Delicious and easy and fun to make.

Irish Brown Bread Authentic and delicious.

 Lime Cake with Strawberry Compote Light, refreshing, and a great flavor combination.

Salted Caramel Butter Bars Decadent and delicious.

Chocolate Chip Peanut Butter Chip Chocolate Cookies Just the title says it all.

Three Ingredient Tomato Sauce 3 Ingredients and knock your socks off good.

My personal Top Ten from my Blog for 2010.

Eggs Benedict

I know, I know, Eggs Benedict is what we only eat when we're out at a restaurant and want something different, right?  Too much hassle to make at home, right?  Not right.

It's easier than you perhaps think. Follow along and you'll see.

Ingredients and Method:
5 eggs, 3 separated
1 stick of butter
Juice of 1 fresh lemon
Canadian Bacon or thinly sliced ham (I prefer the ham)
1 English Muffin
1 tablespoon white vinegar
1/2 teaspoon cayenne pepper
parsley for garnish

Add water to a saucepan or small frying pan and bring to gentle rolling boil. Add white vinegar to boiling water. (vinegar keeps the egg whites from separating too much)

Melt butter in ovenproof measuring cup or similar. (you the want the butter to be very hot)

Separate 3 eggs and add yolks to mixer or blender.

You can prepare the Hollandaise sauce in a blender, food processor, or even with a Kitchen Aid mixer. I used the mixer with the wire beater attachment.

Add remaining two eggs to a small bowl.

Ready? Set, Go!

Begin toasting the split English Muffin.

Gently slide the two eggs into the boiling water. 4 minutes for soft poach, and 6 minutes for medium poach.

Turn the mixer on high and beat eggs until beginning to foam. Then, in a thin stream, add the butter to the eggs while the mixer, or blender, or food processor is on high speed. Add cayenne and lemon juice and continue to beat on high for a minute or two.

Lay toasted English Muffin on a plate, layer with Canadian Bacon or ham, lay one poached egg on each muffin, and drizzle with the Hollandaise sauce. Garnish with a bit of parsley.      That's it!  Enjoy!

Cream and Yogurt Currant Scones

I love scones. And homemade scones are simply the best. Simple and quick and delicious.

These scones are made with greek yogurt and a touch of heavy cream for a deliciously soft and moist crumb. Instead of currants, you could add raisins, strawberries, blueberries, or raspberries.

Ingredients and Method:

1 egg, beaten
1/2 cup plain greek thick yogurt
1/4 cup heavy cream or half and half
1/4 cup sugar plus a tablespoon for topping
3 cups flour
1/4 teaspoon salt
1 tablespoon baking powder
1 stick butter, chilled and cut up.
1/2 cup currants or fruit of your choice

In a mixing bowl combine butter and one cup flour and beat or cut in butter until pea-sized. Add sugar, salt, and baking powder and mix well.

Add beaten egg, yogurt and cream and mix thoroughly.  Add approximately 2 cups of flour and mix until sticky ball forms. (You may need 1/4 less or more flour or so to get the right texture) Add in currants and combine.

Remove dough from bowl to lightly floured board. Sprinkle the top and sides with flour. Knead just several times to form a ball.  Press or roll out to 1 1/2 inches thick circle. Cut into traditional triangles or use a biscuit cutter for round scones. If using a cutter, re-roll scraps and cut out the balance of the scones.

Place on cookie sheet lined with parchment paper or silpat.  Brush the tops of scones with cream and sprinkle sugar over the tops of each.

Bake in 350 degree oven 20 to 25 minutes until tops are golden brown. Remove, let cool for 10 minutes and serve.

Enjoy

Buttermilk English Muffins

Who knew? Seriously, who knew? Who knew English Muffins were this easy to make at home?
And who knew they were this good?

OK, maybe all of you knew, but I sure didn't. I made them, and have been enjoying them for breakfast all week long. Check it out.

2 1/4 cups flour
1 package active dry yeast
3/4 tablespoon sugar
1/2 teaspoon salt
1 tablespoon shortening or butter (room temperature)
1 cup buttermilk (slightly heated)
cornmeal for sprinkling

In a bowl, add heated buttermilk, shortening or butter, sugar, and dry yeast. Stir and let sit for 20 minutes to make sure yeast proofs and the mixture puffs up.

Add flour, salt and mix with dough hook until well incorporated and a sticky ball of dough is formed. Add more flour in 1/4 cup increments if necessary, but you want a pretty sticky dough.

Scrape dough out onto a floured board or surface, sprinkle with flour, and knead BRIEFLY. We want the traditional nooks and crannies in the finished product, and the more you knead, the finer the "crumb" will be.

Drop dough into a greased bowl, turn over, cover with plastic wrap, and let rise in a warm area (I use a slightly warmed oven, just turn the temp to 350 for 45 seconds and turn off) for at least one hour.

After it's risen, scrape out onto the same floured surface, do NOT punch down. Knead once or twice and shape or roll into rectangle about one inch thick.

Using biscuit cutter, or a knife to form into 4 inch squared, cut and shape into rounds.

Spread cornmeal over parchment paper, or a board, or whatever. Place the cut and shaped circles of dough onto the cornmeal. Dust the tops liberally with cornmeal also. Top with plastic wrap, and let rise for another hour.
Heat a dry griddle or skillet to medium heat, carefully place a few dough rounds onto the skillet and brown on each side, about 5 - 9 minutes per side.



Remove and let cool for 20 minutes before tearing into one, and slathering it with butter and jelly.
Note: Don't use a knife to cut open the muffin. Use a fork, worked around it in a circle to maintain the holes and internal texture in the muffin.

Enjoy!

One more thing, I was reading other recipes for English Muffins and this one site suggested, cut open the muffin, spread one side with peanut butter, add a slice of fresh tomato, and top with the remaining half of the muffin. I have NEVER heard of this, but am tempted to try it. If YOU do, let me know....thanks.

Old Fashioned Raised Buttermilk Donuts

I love homemade donuts. Ever since as a small child I used to help my grandmother make them every time we visited. They were misshapen, never quite tasted exactly the same, sugared and plain old cake donuts, but they were delicious. In fact my very first post was my grandmothers donuts. If you want to laugh at first posts, horrible photography, etc. check it out here.

I've manage to improve a bit on that recipe I think, so here I'm providing you with a recipe for raised donuts, but they retain all the taste and goodness of those heavy old cake donuts of yore.

Check it out.

3 1/4 cups flour
1 package yeast
3/4 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
2 teaspoons nutmeg
3/4 cup buttermilk
2 eggs
1/4 cup sour cream
1 tablespoon vanilla extract

Slightly warm buttermilk and pour into mixer bowl. Add sugar and yeast, stir, and let sit for 15 minutes until yeast begins to foam. Add eggs, sour cream and vanilla extract and mix well. Add salt, baking soda, baking powder and flour and mix until thick dough forms.

Scrape out onto a floured surface, sprinkle with flour and gently knead for a minute or so. No need to overdo it.

Place into greased bowl, cover, and let rise in warm place for one hour. (I always turn the oven to 350 for ONE minute, turn it off, and let things rise in there)

Remove from bowl on floured surface, punch down, and form into a ball. Roll out dough until 3/4 to 1 inch thick and cut out donuts and donut holes and place on a plate or large container. Cover and let rise another hour. Don't be concerned if it doesn't look like they rose quite a bit, they'll puff up nicely when they hit the hot oil.

Meanwhile, in a heavy skilled heat vegetable oil (or canola oil or peanut oil) to medium heat. (It should be 350 to 375 degrees) If the oil is smoking it is TOO hot. If the donuts are getting too brown, turn down the heat slightly.

Carefully "slide" donuts into oil. Do not overcrowd. They will brown and be ready for turning in just one to two minutes so I suggest you fully tend them while frying for safety and so as not to burn them.


Remove with slotted spoon to paper towels and let cool.

I've never frosted a homemade donut in my life so if that's your thing, go ahead. I'm a simple sugar kinda guy when it comes to homemade donuts. Just take a freezer bag, throw in a half cup of sugar, toss in a donut or two, and shake around until fully coated. Add some cinnamon to the bag for cinnamon sugar donuts. You can also use powdered sugar to cover the donuts. And let's not forget, plain is purty darn good. (And there's nothing better with a cold glass of milk.)

Enjoy.

Herbs de Provence Breakfast Potatoes

So my new favorite spice is Herbs de Provence.

Herbs de Provence is a classic herb blend using fresh or dried herbs. Very popular in the Mediterranean South of France, it is used to season everything from soups to grilled chicken. The traditional version uses lavender.

I made some stuffed pork chops the other night (to be posted soon) and used the Herbs de Provence as a dry rub on the chops and they were wonderful. I suspect I'll be using them with chicken very soon also.

The bottle of herbs I have is a combination of dried chervil, basil, rosemary, tarragon, garlic, lavender, marjoram, savory, thyme and parsley. Wow, what a combination.

As I was eating the pork chops it occurred to me I bet these would be good on potatoes also. But the first thing that popped into my head was breakfast potatoes. I have a pet way of making breakfast potatoes and I thought spicing them up with Herbs de Provence would be a great combination. Simply stated? Sigh, I was RIGHT! You got to try these, they beat the heck out of any other breakfast potato I've ever tried, and especially better than processed, frozen, potato hash browns and the like.

What's a bit different perhaps about this type of preparation, is first of all, you are using fresh potatoes. Secondly, by microwaving first you get rid of some of the inherent moisture and get them partially cooked. Then, they brown up perfectly because of the state of the potato. Have you ever grated or chopped or diced fresh potatoes, and find they either come out slimy, or not thoroughly cooked, or starchy? Microwaving first takes care of the moisture and the starch. Trust me. I mean I'm on the internet, it MUST be true, right?

Ingredients and Method:

large russett potato(s)
2 tablespoons butter
2 tablespoons herbs de provence
salt and pepper to taste

Eggs prepared to your liking to accompany

Take one or two large russett potatoes, wash under the faucet, pierce 2 or 3 times with a fork and microwave on high for 6 minutes if one potato, and 9 minutes if two potatoes.

Let potatoes cool for 5 minutes, and then cut into 1 inch rounds. Pick the skin off. It should come off fairly easily. Then, chop/dice the potatoes in whatever fashion you like. Here's what I like, I like a bunch of uneven chopping, some chunks, some smaller dice, even tiny pieces. Don't worry it'll come out fine.

Place 2 tablespoons butter in a skillet and bring to medium heat. When butter is just beginning to brown, add potatoes to pan and spread out. Sprinkle with one tablespoon herbs, and let saute for about 5 to 8 minutes until one side starts to brown. Turn potatoes over, and sprinkle the browned side with the remaining herbs, and let brown for 5 minutes. Stir up potatoes in any manner to mix the herbs in well and continue to saute until they are as browned as you like. Add more herbs if you like. You can't hurt this dish, the more the better.

Serve immediately with the eggs of your choice. Obviously, add whatever you want to the potatoes, ketchup, hot sauce, whatever. But perfectly plain is fine. These Taters ROCK!

Enjoy!

Grilled Breakfast Sandwich

I'm kind of a traditional breakfast kind of guy. Eggs, hash browns, toast, sometimes biscuits, occasionally some grits, or pancakes or waffles.

Every once in a while though, I like something a little bit different. Try my grilled breakfast sandwich sometime, you might like it. And obviously there are untold varieties of additions you could make in accordance with your tastes.

Here's my version:

two slices potato bread

two slices bacon

a touch of mayo

scrambled egg (1 or 2)

chives

sharp Tillamook cheddar cheese

butter for frying and buttering bread

Fry bacon in pan until crisp. Remove bacon fat. Scramble the egg(s) to a soft scramble in butter. Remove from pan.

Butter one side of each slice of bread. On the unbuttered side of one spread with a touch of mayonnaise. Sprinkle with shredded cheddar cheese. Place egg on cheese, sprinkle with chives, add two slices of bacon, another light layer of shredded cheddar cheese and top with second slice of bread, butter side up.

Grill sandwich like a grilled cheese sandwich in the pan. Slice and serve immediately.

I make many variations to this, sometimes sausage, sometimes thinly sliced ham, etc. Other things you might use are tomatoes, mushrooms, green onions, tabasco, salsa, etc. Make up your own recipe.

Enjoy!

Corned Beef Hash

So as I said, I really only made Corned Beef and Cabbage so I could try to make Corned Beef Hash. So I did. It came out very well, and I'll certainly make this again. Here's my take on it:

Ingredients and Method:

3 slices corned beef
1 medium yukon gold potato
1 tablespoon finely minced onion
salt and pepper to taste
3 pats butter for frying

Mince corned beef into very small pieces.

Microwave potato for 6 minutes on high. Remove and let cool for 10 minutes. Remove skin and chop potato into very small pieces the same size as the corned beef.

Mix corned beef, potato and onion together. Add salt and pepper.

Melt butter in saucepan over medium heat and brown corned beef on both sides, about 5 minutes a side. Be careful not to overbrown as the corned beef will get hard and overcooked.

Enjoy with an egg or two of your choice. Additionally you might like tabasco sauce, ketchup, etc.

Baked Raisin Nutmeg Brown Sugar Irish Oatmeal

Who's ever heard of baking Oatmeal? I haven't..... Who bakes Oatmeal? I don't....

A couple of weeks ago, I came across an article regarding Oatmeal and decided to do some overnight slow cooker oatmeal. It was horrible..... mushy, overcooked and generally the consistency of glue.

So as I do from time to time, I'm out surfing the net looking for things that interest me in the food world and I come across recipes at Recipezaar for a variety of baked oatmeal. Never even thought of baking oatmeal. But, since it is healthy and good for you I decided to give it a try. BUT, one recipe I came across discussed Steel Cut Irish Oatmeal. Never have tried it. So I decided to try it, and to prepare it BAKED adapted from the recipes I viewed.

I'll just say this. I'm done with any other method of Oatmeal. THIS is how you eat Oatmeal. Trust me. Slightly crisped top, touch of nutmeg, creamy, slightly sweet and yet Irish oatmeal retains a chewy and nutty flavor that is just delicious.

Ingredients:

1 cup Steel Cut Irish Oatmeal
2 cups milk
1/4 cup butter (melted)
1/4 cup packed brown sugar
1 tsp baking soda
1 egg, beaten
1/2 cup golden raisins
1/2 tsp nutmeg

In a bowl, mix oatmeal, milk and melted butter and let stand for 20 minutes.

Beat egg and brown sugar together and mix in baking soda.

Combine with oatmeal mixture and add raisins.

Pour into baking dish (I found a loaf pan to be the perfect size) and sprinkle liberally with Nutmeg.

Bake in 375 degree oven for 1 hour.

Eat a bowl fresh from the oven (you won't be able to resist) and the rest for breakfast the next three days.

Note the crisp topping.

Enjoy!

Hashbrown Breakfast Casserole

I love breakfast casseroles. I like the fact they are prepared ahead, and just popped into the oven. I have grown kids who have a tendency to still come and visit the old man and expect me to cook/bake for them, which I admittedly willingly do. And always one breakfast is my morning casserole.

I mess around with the ingredients from time to time, but generally stick close to the following.

One note however, and an important one. The base ingredient in my casserole is either hash browns or bread, either one. I like the hash brown one because a little ketchup on the side is ideal for the potatoes, but I must say my personal favorite is with the bread substituted for the hash browns. It's crunchier and absorbs the egg a bit better I think, and comes out fluffier, but YOU decide what's right for you.

1 pound of sausage. You can use any type but I, for some reason prefer the frozen pre-cooked links, especially the maple flavored.

2 tbl butter

2 shallots You can use onions but I think they tend to overpower the eggs.

1 large package of frozen hash browns.

1 package Jiffy muffin mix

6 eggs

1/2 cup sour cream

1 cup shredded cheddar cheese

1 1/2 cups of milk

1 bunch green onions

1 tsp dried mustard

salt and pepper to taste.

Put sausage links into saucepan and saute until brown on all sides.....you need to constantly break up the pieces until they are smaller and smaller.... (If you're using bulk sausage, the same principle applies, just don't overcook the sausage....you want to saute until the "pink" just disappears)

Mince shallots and add butter to the sausage in the saucepan. Add shallots and hashbrowns to pan and lightly saute until shallots are translucent and the hashbrowns just begin to brown.

Spoon into a lightly greased 13 x 9 casserole dish.

In a bowl, beat eggs, and then add mustard, and sour cream and milk and mix well. When well mixed, beat in Jiffy mix.

Pour contents evenly over the hashbrowns, sausage, onion mix.

Slice thinly or cut the green onion all over the mixture.

Cover with cheddar cheese, cover with plastic wrap and refrigerate overnight.

Bake at 350 degrees for 45 minutes to an hour covered with tinfoil..... remove tinfoil and bake an additional 15 - 20 minutes until browned.

Let sit for 15 minutes and served immediately.

Freezes well.

Enjoy!

Note: Obviously, if you are using bread instead of hashbrowns, you don't saute the bread. Just saute the shallots and sausage. You should tear up into one inch size pieces about 10 slices of bread or 1 baguette. Just break into pieces and layer in the baking dish.

Cheese Grits n' Eggs....

If you truly need me to post a recipe on how to make Cheese Grits and how to fry an egg, I will, just let me know.

But in the meantime, what a simple, good breakfast with a cold glass of milk.

(You know you're hooked on blogging if you photograph your Breakfast, and then post it for cryin' out loud)

Nonetheless.... Cheese grits n'eggs.... Perfection at it's simplest....

Vanilla Bean Buttermilk Waffles

This recipe is basically my buttermilk pancake recipe with a couple of slight variations. My experience is that these are the lightest waffles I've ever tasted.

2 eggs
1/2 c milk
1 1/2 c buttermilk
2 tbsp butter, melted
1/4 cup vegetable oil
1 2/3 c all-purpose flour
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1/4 tsp salt
1 vanilla bean
1 tbl sugar

In a large bowl whisk eggs, butter, and milks. (ALWAYS add the melted butter, along with the sugar it makes them beautifully browned.) Carefully slice vanilla bean down the center and scrape seeds with the back of the knife into the liquid mixture. Toss vanilla bean
into mixture and let sit for 15 to 20 minutes.

Remove vanilla bean and add the baking powder, baking soda, salt and sugar and mix thoroughly. Then add the flour and stir. No need to overmix. I prefer a thinner batter, so add a touch of buttermilk if too thick.

Heat waffle iron accordingly and add batter and close lid. Let cook until steam starts to decrease.



Serve with butter, syrup, or fruit or honey or whatever you like.



Enjoy.

Buttermilk Pancakes

So over the years, I've adapted pancake recipes from many sources. I remember pancakes being one of the first things my Mom let me make myself for breakfast when I was kid. (Actually, I think the FIRST thing I made for breakfast was when I plugged in the electric skillet, at FOUR years old mind you, and filled it half full of oil, and peeled four bananas and was happily frying them when my horrified Mother got up and ruined my fun)

Anyhow, I've tried with milk, buttermilk, water, with eggs, without eggs, with cottage cheese, with cinnamon, various measurements of leavening agents and whatever. Below, is my favorite Buttermilk Pancake Recipe. Credit goes to a number of folks on Recipezaar and Epicurious over the years.

2 eggs
1/2 c milk
1 1/2 c buttermilk
2 Tbsp butter, melted
1 2/3 c all-purpose flour
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1/4 tsp salt
1 tbl vanilla extract
1 tbl sugar

In a large bowl whisk eggs, butter, vanilla and milks. (ALWAYS add the melted butter, along with the sugar it makes them beautifully browned.) Add the baking powder, baking soda, salt and sugar and mix thoroughly. Then add the flour and stir. No need to overmix. I prefer a thinner batter, so add a touch of buttermilk if too thick.

Heat a griddle or iron skillet to medium heat and lightly oil or grease with a little butter. Let it heat thoroughly. You might try throwing a few drops of water onto it. If they immediately skip, hiss, and evaporate, it's the right temperature. Pour batter into the pan to the circumference you desire for each pancake.

Let cook on one side until bubbles appear on the side facing you and turn over. Cook for 30 seconds, and transfer to plate. Heat plate and store in the oven at 250 degrees to keep them warm as you continue baking.

Serve with butter, syrup, or fruit or honey or whatever you like.

Enjoy.