Easy Guacamole

I was supposed to make this guacamole yesterday (along with the other Mexican style delicacies) but the avocados where not ripe in time. I have learned much about this creature called the avocado. They are sensitive, temperamental and very moody - to ripe and its stringy and mushy; to un-ripe (young?) and its too hard. They have to be perfect. Soft, but not so much so that it feels smushy.You can also tell my the color. If its super green it's too ripe. If it's black it's too ripe. A nice dark green color means its right on target.

do you love avocados? This guy does! --> (so sad this pic isn't bigger. totally would have been my new default)


p.s. did you know avocados grow on trees? I didn't!

Ingredients

2 Avocados
2 teaspoons sour cream
juice from half a lime
1 teaspoon chopped cilantro
1/2 teaspoon salt
1 small tomato, diced

Pitting or de-seeding an avocado. Stab it with the knife and pull. The hard part is getting the seed off of the knife because the seed is actually really slippery. Try not to use your hands and definitely don't stab it so hard that you can't get it off. If this makes you nervous just scoop it out with a spoon.

Directions

Using a whisk or fork, gently mash up the avocados (making sure to leave so decent chunks. unless you aren't into that...) the squeeze in the juice. Add the sour cream and the cilantro (can also use milk. I learned this from Patrick Singly - the owner of Gautreau's, father of the chirren I'm babysitting tonight and superhero that fixed my flat tire which I got on my way to babysitting last week. he says it helps keep the guacamole from turning that gross brown color). Then add the salt and lastly the diced tomatoes.

Chicken Quesadillas and Mexican Rice

Doesn't look nearly as good as it tastes!

Today was another day at the confection studio. And can I just say, I hate it when Tariq comes over to correct me for something someone else told me to do. It actually happens at least once every day. All I want to say is WELL IT WASN'T MY IDEA. But as if I'm going to throw someone under the bus. That's just part of the learning process I guess. I haven't severely hurt myself or broken anything yet though so that's a pretty big plus. Evryone has been really nice though I am learning so much about everything. I can't wait to try out all this stuff on my own. I have been asking about the candied pecans (ergo crack) for weeks now and tomorrow I am FINALLY going to learn how to make them. I can't wait to do a post on them. I'm actually addicted to the stuff it's pretty pathetic. Everyone makes fun of me at work because I actually can't stop eating them. 

to the dillas....

So I accidentally invented this recipe for quesadillas one day when I was ice box cooking at my dad’s house. (isn't that the expression? ice box cooking? like random mashuganuh you find in your cabinet that you make something out of? I digress...). I had my leftover homemade salsa in the fridge and I also had leftover Fontina and American cheese from the baked macaroni that I had made. Since the father likes to keep all kinds of frozen goodies in our outdoor freezer, I went digging and found some chicken thighs (first thought, who buys chicken thighs?) and some tortillas. No joke, they turned out to be the best quesadillas I have ever had. (and my mom and brother agree which I was definitely excited about. It probably would have made my week if my first car ever was supposed to be delivered this week also. I think I might wet myself I’m so excited). As a result of my sweet success I will never use another dilla recipe ever again. The Mexican rice was also super moist (yeah moist) and really good also, however I think next time I will use parsley or something else green other than cilantro. I think it might have been too overpowering.  I mean the dillas where so good the rice was basically obsolete. Courtney (my best friend and roommate next year) and I are pretty big Mexican food fans too so i'm pretty excited that I now have this golden recipe under my utility belt.

Mexican Rice

Ingredients

I cup of Long Grain White Rice

1 and 1/4 cup of chicken broth (I can)

3/4 cup of water 

1/2 cup omato Sauce

I ripe tomato

I red pepper 

2/3 cup of chopped onions

2/3 cup chopped red bell pepper (or whatever color you prefer) 

2 tablespoons of vegetable oil.

2 cloves of chopped garlic 

Directions

1. Put the rice in a pot with the water and broth. Once the water has come to a boil, cover it and bring to a simmer. Let cook for 15 minutes. 

2. While the rice is cooking, put the vegetable oil, onions, garlic, and peppers in a saute pan. When the onions have become somewhat see through, add the tomato sauce - bring to a simmer. Once the rice is finished cooking, toss it in with the sauce. Add the chopped tomato and cilantro (or parsley). Cover which cooking the dillas.

Chicken Quesadillas

Ingredients

A bowl of my homemade mango tomato salsa

Chicken thighs (you can use breasts or any other part of the chicken but the tights are dark meat which makes them really juicy and tender. I also think they might be cheaper too which is super groovy considering I’m poor)

Butter

Salt and pepper

Tortillas

Fontina and America cheese (fontina is in the fancier cheese section and you can usually get America in the deli section. I’m telling you this because I honestly spend 20 minutes in the grocery looking for these damn cheeses. If you are in New Orleans don’t even waste your time at Winn Dixie – which can actually go for all cheeses in general)

1. Since you are dealing with meat – first WASH YOUR HANDS. Then cut off the fat on the thighs (because they will be covered in it. You can’t exclude this step. There is too much fat. If you don’t want to spend time doing that just get breasts but it won’t taste as good I promise). Then slice the thighs into smallish, pretty uniform slivers. WASH YOUR HANDS AGAIN.

2. Put at least a tablespoon of butter in a skillet. Toss in the slivers and cook over medium heat until the chicken has turn someone grey and you can easily cut the chicken in half using something dull) This won’t take too long since the slices are thin. (less than 5 minutes).

3. Set the Chicken aside. Add at least another half a tablespoon of butter to the skillet. Lay down the tortilla. On one half, sprinkle some cheese – then the chicken then the salsa then some more cheese.  (also think of the cheese like glue. Be liberal with it or it will fall apart) Let the tortilla get a little crispy, flip it. Crisp it some more. Slide it on a plate, cut in half. Dollop of daisy. yu-um 

this was my first one. Definitely not crispy enough but still delicious!

Shrimp and Mushroom Pasta

The other day while I was working at the confection studio for my internship, Tariq asked us all to stop what we were doing for a brief meeting. I instantly thought we were all in trouble. (I always think I'm in trouble. lower school flashbacks?) Turns out someone brought either Tariq or Joel 30 pounds worth of freshly caught shrimp and he said we could all take some. You should have seen these shrimp! They looked like they were on steroids.  We all got over 2 pounds to take home. It would have cost so much if I had purchased these from the grocery! I honestly hit the jackpot with this internship. Now only if they let me sit down a bit more... It was also pretty fun bringing these big guys home. The fam is so used to me bringing home damaged pieces of cake, cupcakes and macaroons from the store that it was a funny surprise that I brought home 2 pounds of mega shrimp instead. I don't think Althea (ergo mom) was disappointed.


So you know how everyone is always much more willing to go to a boring meeting, speaker or something equally as lame if they off free food? Try a career in the food industry. Or even better, the baking industry. (....or worse, depending on how you looking at my constantly growing gut and thighs - although I doubt this pasta i made helped much either)


This recipe is adapted from a recipe by Chaos in the Kitchen  

Ingredients 

8 oz. Linguine  (half a package)
about 7 tablespoons of butter (...I know I know)
1/3 cup cream cheese
package of sliced mushrooms ~ 8 oz.
2 tablespoons finely chopped fresh parlsey
1 tablespoon finely chopped fresh basil
1/4 cup pasta water (from boiled linguine)
1/4 cup white cooking wine ~ or more depending on taste (or regular white wine if you are able to get your hands on it)
About 2 pounds of fresh shrimp

How to peel a shrimp:

1. Rip off the head (pinch hard to get the guts and innards off also. sometimes those bits like to stay on)

2. Put your thump by the legs and peal off the body in one circular motion
3. pinch the tail, and pull
4. remove the intestines (everyone's favorite part) ~ with a chef's knife, cut along the spine of the shrimp and pull the black lookin stuff out with yo hands. yum  (but would you rather eat it?)

Mis En Place (pronounced Meez ahn plahs) which means "everything in its place" - its good to have your mis en place ready before you start cooking so when it comes time to put everything together, you don't have to shuffle around or stop what you are doing. I'm learning all about the improtance of mis en place at my internship at Sucre right now.

Directions
1. Follow the directions for the pasta on the bag. My brand said to boil the water and cook for 10 minutes.

Sautéed mushrooms

2. While the water is boiling and the pasta is cooking, saute the mushrooms and in a large skillet with two tablespoons of butter, salt and pepper. When they are finished cooking, set the mushrooms aside in a separate bowl and cook the shrimp along with another tablespoon of butter, and a dash of salt and pepper. Watch the shrimp carefully and don't cook for longer than five minutes. Remove them right after they turn pink and no grey can be seen. It's ok if you think they might be slightly undercooked because you will have to put them back into the pan to be reheated anyway. Also remove the shrimp and set aside.

Sautéed shrimp

3. In that same pan, saute the basil, parsley, cream cheese, and remaining butter, stiring constantly until the cream cheese has melted. Gradually add the cooking wine in 2 parts. Let the sauces simmer for about 10 minutes to thicken. When the sauce has reached your desired thickness, add the mushrooms and shrimp. Let those reheat for about a minute or so and then add the pasta. Toss and serve.

S'more What? Cupcakes

So last week was my first week of my internship at the confection studio. It was actually a lot of fun. The first day was rough because I didn't know anyone and I kinda felt like I was more in everyone's way than actually helping out. But it has continued to get better and better every day. So far I have mostly been helping make gelato, which I actually think is my favorite thing to do so far. Mostly because I actually get to make stuff, see the finished product and then of course taste it (best part). All of the other stations (so far) I just do busy work like cutting things out and weighing ingredients. You don't get to see a product from start to finish in one day, which I think is pretty lame (but all a part of the process I guess). At gelato I get to look at recipes and i've helped make a lot of the flavors. I'm actually getting to learn how to do it, so y'all can assume that I will definitely be buying myself an ice cream maker in the near future to test what I have learned. I can still smell my hands from the chocolate peanut butter crunch gelato. yum

Anyway, to the cupcakes. I have been wanting my own torch for so long now (we're talking years) so finally I decided to go out and buy one. Oh my cheesus this thing is so much fun. Probably a horrible idea for the person who sold it to me, but who cares! I can't stop thinking of different ways to use it (some not food related but still) So yesterday I decided to invent my own recipe for S'more cupcakes and torch the fluff out of them. (ok the meringue recipe is not my own but there isn't much you can do with it. I mean a meringue is a meringue). These cupcakes are actually super delicious and I definately plan on making them again. The cake itself came out a little dense, but I actually think it's perfect for this particular cupcake. There is nothing light about a s'more anyway so the densness gives it a graham craker quality while the meringue gives it a light balance.

S'mores always remind me of that classic scene we know and love from the Sandlot when Ham Porter teaches us all how to make the perfect s'more. To this day I still follow his fool proof recipe.

Directions for the perfect s'more, courtesy of Ham Porter, chubby ginger: "You stick the chocolate on the graham. Then, you roast the mallow. When the mallows flaming, you stick it on the chocolate and cover it with the other end. Then, you scarf."

Graham Cracker Cupcakes 

Ingredients 

2 sticks of unsalted butter

2 1/2 cups sugar

5 eggs

teaspoon of vanilla 

12 oz. sour cream

1 tablespoon baking powder

1 pinch of salt

3 cups cake flour

1 teaspoon cinnamon

4 cinnamon graham crackers (blended in a coffee grinder) 

Directions 

1. Preheat the oven to 300. Begin like every other cupcake, cookie or cake recipe and cream the butter and sugar together until fluffy and nice. then add the eggs one at a time until even fluffier. Then add the vanilla. 

2. Combine the flour, baking powder and salt in a separate bowl. Beginning with the dry mixture, rotate incorporating the dry and the wet (sour cream) until just combined *remember to always end with the dry ingredients) About 5 turns 

3. With a spatula, gently fold in the graham crackers and cinnamon. 

4. Bake for 30-33 minutes 

classic

Meringue Icing

Ingredients

1 cup white sugar

1/3 cup water

1/4 teaspoon cream of tartar

2 egg whites

1 teaspoon vanilla extract

Be patient chirren this whipping process takes for-ev-er (squits, best line in the entire movie?)  

I know this doesn't look entirely appetizing, but I knew that not enough ganache would get into the center of the cupcake because it was dense (and because I'm an amateur cupcake filler) so I decided to add extra ganache to go under the meringue. It really made a difference and tasted delicious. Even if I was able to get a lot of chocolate in the center I still would have done this because the meringue and the chocolate went together really well - it somehow made it more s'more like. 

Dark Chocolate, Sour Cream Ganache Filling 

Ingredients

1 1/4 cup dark chocolate chips

4 oz. or about 1/2 cup sour cream

1 tablespoon confectioners sugar 

t tablespoon corn syrup 

Directions

Melt the chocolate chips in the microwave. whisk in the sour cream until smooth. Then add the confectioners sugar, and then the corn syrup. pretty simple  



I'm also going to start making note of every time I have to go BACK to the grocery store for a second time. it is honestly a miracle when I only have to go once.

why I had to go back? not enough ounces of sour cream. cool.

"you're killing me smalls"

Strawberry Shortcake

Strawberry Shortcake is one of my favorite desserts. Some people like a cake-y shortcake but I always loved the biscuit style - this is probably due to my obsession with the strawberry shortcake dessert from one of my favorite restaurants, Commander's Palace, which is plate licking good. I got this recipe from Martha Stewart, and although I have made it before, I thought I remembered it being better. I totally forgot I have the Commander's Palace cookbook which has their shortcake recipe in it which I am definitely making next time. Either way this recipe is still pretty good and relatively simple too. It is actually not-sweet(?) enough to be eaten as a breakfast biscuit as well.

I would give you the biscuit recipe but I almost used martha's verbatim. All I did was add an extra tablespoon of heavy cream to the dough to hold it together better and I didn't use a vanilla bean - cause those are beyond expensive.

Whipped Cream 
Ingredients 
2 cups heavy cream
2 teaspoons vanilla
1/4 cup confectioner's sugar

Beat the heavy cream BY HAND. Even Martha warned me about using an electric stand mixer but I did it anyway. I was totally wrong. I thought it would be fine since I have used a hand held mixer but it really does make a difference. The hand mixer is substantially better than the stand but doing it by hand is your best bet. It does take a lot longer and your arms do start to hurt after a while but its much harder to mess up with way. (and if you are anything like me, having to go to the grocery store more than once, especially to get more heavy cream, suuuccckkssss - even though it always happens to me. so annoying)

Whisked by Hand

Stand Mixer

Chome-made Challah

Challah is a sweet egg bread that many Jewish people traditionally eat on the Sabbath and during holidays. I was raised Catholic but when I was younger I went to summer camp at the JCC (Jewish community center) where we ate challah on Fridays and learned about Jewish traditions. My step dad and his entire family are also Jewish, but i'm extremely hesitant to let them try it. They know their challah. This bread was pretty killer though, so maybe i'll let them try it round 2. Regardless of its (and my) religious affiliation, Challah is totally bangin and I would eat it every day if I could. I always thought that it tastes a lot like king cake without the cinnamon and sugar. This was also my first time making homemade bread so I was so excited when it turned out so beautifully.

Also according to wikipedia, you are traditionally supposed to make two loaves. BUT since i'm no Jew, didn't have enough flour, and don't need that much bread on my already growing hips, I decided to just make one loaf (which turned out to be quit large anyway). 

I also plan to let some slices get stale because i'm pretty positive it would make an unbelievable french toast (or even bread pudding! ooohhhh - wouldn't want to compete with Sucré's bread pudding though. THAT blows my mind)


recipe inspired by allrecipes.com

Ingredients

11/4 cup luke-warm water
1 1/2 teaspoon active dry yeast
1/2 cup honey
2 tablespoons vegetable oil
2 eggs (used separately)
1 1/2 teaspoon salt
4 cups all-purpose flour

Directions
1. In a microwave safe bowl, heat the water for about 20 seconds or until warm (you want the want to be warmer than room temperature but not warn enough that you would want to take a bath or go hot-tubbing in it) Mix in the dry yeast. With an electric (hand) mixer, beat in the honey, vegetable oil, 1 egg and salt. Add the flour, one cup at a time, until just combined. By the third cup switch from the hand mixer to a fork and mix until just combined. Knead the dough until it forms a ball, adding flour by the tablespoon until it’s not longer sticky. Leave the dough ball in the bowl and cover with a damp towel. Let the dough rise for at least an hour and a half.

2. When the dough has basically doubled in size, cut the ball into 3 equal parts and place them on a floured work surface. Knead each ball for 5 minutes. (use a timer – kneading the dough is very important. It helps the dough rise and prevents the bread from being tough after it has been baked)

3. Once each dough ball has been properly kneaded, roll each out into a long snake-like coil. Attach them by pinching them together that the end. Braid the dough and pinch the same way on the other side. Place the braid on a well greased (with butter) cookie sheet and cover with a towel. Let the braided bread sit to rise for at least an hour.

4. Set the oven to 375°. When the bread has finished rising, whisk the other egg and brush on top of the bread.

5. Bake the bread for about 20 to 25 minutes or until golden brown.

6. DO NOT slice the bread for at least an hour after it has been baked. This is crucial and applies to every freshly baked bread! I remember learning about it in my kitchen chemistry class – but since I got a C+ I can’t really tell you why exactly BUT I know it’s important. I think the bread becomes a crouton or something if you cut it too soon but don’t take that to the bank. I just know it’s bad so don’t do it!!

Fruit Tart

A Patriotic Fruit Tart for the 4th of July

The Crust 

Ingredients

1 1/4 cup all purpose flour

2 1/2 tablespoons of sugar 

1 stick of unsalted butter, cold and cut into small cubes

1 large egg yolk

2 tablespoons of ice water (plus more if needed) 

Even though these directions seem really long, don't be intimidated! It's actually a lot easier than it sounds. 

1. In a food processor fitted with a dough blade, combine the flour and sugar. Then add the butter and pulse until the mixture resembles course meal. In a separate bowl, whisk together the egg yolk and water. Add the egg water mixture to the flour mixture and pulse until just combined. Continue to add more ice water, but just barely so until the dough has formed a large ball. Remove the dough from the food processor, flatten into a disk and cover in plastic wrap. The dough should be refrigerated for about 30 minutes to an hour. 

2. With a rolling pin, roll out the dough on top of plastic wrap into a large circle. Place the dough circle into a large tart pan with a removable bottom. Press the dough into the pan (with the plastic wrap still on). Only remove the plastic wrap when the dough is firmly stuck to the pan with no air bubbles.  Preheat the oven to 375 and refrigerate again for at least another 30 minutes. 

3. After the crust has become relatively firm from the fridge, make small indentations with a fork at the bottom of the crust so air can get through and the crust doesn't puff up too much when baking. Remember to place and spread out either cheese cloth or parchment paper as well as beans or pie weights so the crust doesn't puff up while baking. *note* this cannot be excluded. Your crust will be unusable you don't have something to weigh it down.  

4. Bake the crust with the weights for about 25 minutes or until the edges have become golden brown. Remove the wights, lower the temperature to 350 and continue baking for about 5 minutes. Let the Crust completely cool before use (sometimes it is even better to refrigerate it first) Also do not remove the crust from the pan until you are ready to serve. The pan keeps it from falling apart and makes it easier to travel with. 

The Custard or "pastry cream"

Ingredients

1 cup whole milk

  1/2 cup sugar  (separated into 2, 1/4 cup)

3 large egg yolks 

1 tablespoon cornstarch 

1 tablespoon flour (preferably rice flour for lightness) 

2 tablespoons unsalted butter

 

Directions

In a saucepan, combine milk and 1/4 cup of sugar until it starts to simmer. In a separate bowl whisk together the egg yolks, cornstarch and remaining 1/4 cup of sugar. Pour about 3 tablespoons of the hot milk mixture into the egg yolk mixture, stir well and then pour back into the sauce pan. stir constantly until the custard thickens (which happens pretty quickly). Transfer the hot custard to a bowl, add the butter and blend for about 5 minutes until the butter is completely melted and the custard has cooled. Get some plastic wrap and cover the creamy goodness, pressing the wrap tightly against the sturd so there is no air (prevents a gross filmy layer from forming). pop that sucker in the fridge for at least an hour before pouring into the crust.
when the custard is ready to be used, blend it with the blender again to get out any lumps that may have formed while in the fridge.

Glaze

Ingredients

1/8 cup water
1/4 cup sugar
teaspoon lemon juice

Directions (this is the easiest part!)
In a microwave safe bowl, combine the water sugar and lemon juice. In minute long incriminates microwave and stir until the sugar has dissolved. and that's it actually. Then just take a pastry brush after the simple syrup has completely cooled and lightly cover the fruit (once everything has been assembled on the tart). Don't over glaze. This particular stuff is pretty runny and tends to leak if you are traveling. I tend to drive like a maniac and it leaked everywhere (mostly on me) when I brought it to my Mimi and Big Daddy's house for the 4th. like actually errwhere is was a sticky mess wherever that tart went. but it definitely was pretty - and delicious. (the pictures don't do it justice at all)

White Chocolate Macadamia Nut Cookies

This recipe is definitely one of my new favorites. Other than palmiers (which I made the other day but was not impressed enough that I would bother blogging about it), white chocolate macadamia nut cookies are papa bear Bruno's favorite cookies. After having these, I almost have to agree with him. These cookies are both soft, melty and crunchy, giving them supreme dunkability. Milk and cookie harmony is an imperative quality for spending the night in my cookie castle (ergo my stomach), and these cookies d-d-definitely passed the test. 

Ingredients

2 sticks of unsalted butter, room temperature  

3/4 cup packed light brown sugar

1/2 cup white sugar (plus more for top of cookie)

2 eggs

1/2 teaspoon vanilla extract

1/2 teaspoon almond extract

2 1/2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1 cup crushed macadamia nuts

2 cups white chocolate chips

Nah da directions: preheat the oven to 350

1. Like almost every cookie recipe I know, begin by combining the butter and sugars until light and fluffy.

2. Then beat in the the eggs until a little smoother and fliffier.

3. Blend in the extracts

4. Combine dry ingredients in a separate bowl and then gradually add to the sugar/butter mixture (about 3 or 4 times) constantly scraping down the bowl between each adition.

5. If your nuts are still whole, pour them into a bag and crush them with a meat tenderizer. Then add the crushed macadamia nuts and chocolate chips to the dough and blend for about 5 seconds.

6. Cover a cookie sheet with tin foil and scoop the cookie dough (preferably with an small ice cream scooper with a release handle thing) into small balls. Try and make your scoops relatively small and far apart because the cookies spread out a good amount and tend to fall apart if they are too big.

7. Bake for 12 minutes. Emmediately after they have finished baking, sprinkle a pinch of sugar on top of each cookie.

inspired by this recipe