End of year wrap up
Best new restaurants- Lan's, Vinaigrette, Yoberry, Clafouti, A La Mesa ( still not sure, but maybe)
Best new marketplace-Ziggy's
Best choices for red and green-Southside, Horseman's haven, The Shed, Marias, Pascual's
Best New Mexican breakfast-Baha tacos, Santa Fe Baking Company, Counter Culture
Best bread- Sage, Clafouti
Consistanly good over the years-Bullring, La Boca, Piccolino, BobCat Bites
Most overrated expensive meal-The Coyote Cafe
Tuesday, December 30, 2008
Saturday, December 27, 2008
Santa Fe, Restaurants, French Pastries
Review of "La Mesa". Recipes for Cajun beer battered Coconut shrimp, tangerine liquor and lemon pound cake.
In this week's fun show host Stacy Pearl and guest co-host Laurell Renyolds discuss the holidays and plans for next year's victory garden. The review of the week is for "A La mesa" which just opened here in town. This week's recipes are for Cajun beer battered Coconut shrimp, tangerine liquor and lemon pound cake. Laurel does a wonderful reading from our book of the week "Insatiable" by food critic Gael Greene. Rula visits from Brooklyn New York to answer holiday food questions.
or... Download full show
In this week's fun show host Stacy Pearl and guest co-host Laurell Renyolds discuss the holidays and plans for next year's victory garden. The review of the week is for "A La mesa" which just opened here in town. This week's recipes are for Cajun beer battered Coconut shrimp, tangerine liquor and lemon pound cake. Laurel does a wonderful reading from our book of the week "Insatiable" by food critic Gael Greene. Rula visits from Brooklyn New York to answer holiday food questions.
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Saturday, December 20, 2008
Christmas and Food
In this week's Scrooge-like "I hate Christmas show" host Stacy Pearl and guest host "Mother of Rula" AKA Bernice Pearl discuss their memories of New York Christmas for Jews in New York which always included Chinese food. Bernice and Stacy discussed some great new local food products and stores in Santa Fe.Then Stacy gave a super easy recipe for Stilton crackers, and a great classic Babka recipe with chocolate. The cookbook section was all about jewish cookbooks and Rula stopped by with some great advice.
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New Product Review: Pasta, Pickles and Ice "Cream"
New Product Reviews
Michaelangelo's Art of PastaThe "Art of Pasta" products are unbelievable and locally made! We tried the spinach ricotta ravioli with their thick and yummy red sauce. Bernice prepared it at home and loved it and said it was "New York-quality," need I say more? This product line is available at Ziggy's, Kaune's, and the Montanita Co-op.
Pickled Red Tomatoes from Ziggy's While at Ziggy's, try and find a jar of Russian pickled red tomatoes by the same company that makes those delicious pickles. If they are out — which they might be — request they load up, and ask them if they can get Batampte pickles!
Bliss Dairy-free Coconut Ice "Cream" Looking for a creamy-tasting, non-dairy ice cream without the cream? Try "Bliss" ice cream, which is made with coconut milk. The dark chocolate was perfect, not too sweet and rich. Could not even taste the coconut milk, which for me was a plus. The coconut flavor had small bits of coconut in it which for me were unpleasant and it was too sweet. There are tons of other flavors. Available at Kaune's, the Montanita Co-op and Vitamin Cottage.
Chocolate Babka
The Altitude Adjustment Section
Babka takes me back. Babka is made from sweet yeast dough rolled and filled and then twisted into a loaf pan where it rises and then bakes. It takes a while, but most of the time you are just waiting for the dough to rise. So rent a movie, and make a Babka, it will certainly make you a better person. From start to finish, this takes 6 hours (or you can do it overnight).
Ingredients
3/4 cup warm milk (105-115 degrees)
1/2 cup plus 2 tablespoons sugar
3 teaspoons active dry yeast
3 1/4 cups flour plus extra for rolling out dough
2 eggs
1 large yolk
1 teaspoon vanilla extract
3/4 teaspoon salt
1 1/4 sticks (10 tablespoons) softened butter, cut into small pieces
1 egg yolk
1 tablespoon heavy cream
5 tablespoons very soft butter
5 ounces good-quality dark chocolate, chopped fine
1/2 teaspoon cinnamon (optional)
1 cup chopped walnuts(optional)
1/2 cup raisins (optional)
Procedure
To make dough, stir together the warm milk, 2 tablespoons of sugar in the bowl of your electric mixer, sprinkle the yeast over top and let sit until foamy about 7 minutes. Add 1/2 cup flour and beat at medium speed till combined. Now add whole eggs, yolk, vanilla, salt and remaining 1/2 cup sugar and beat till combined. Reduce speed to low and add the 2 3/4 cup flour i/2 cup at a time. Increase speed to medium, and add the 10 tablespoons of butter a few pieces at a time. Continue beating till dough is shiny and forms strands from the paddle to the bowl — about 4 minutes. Dough will be a sticky mess at this point, don’t worry. Scrape dough into an oiled bowl and let rise in a warm place till doubled in size, about 1 1/2 to 2 hours. Have some coffee.
Now back to work. Line 2 loaf pans with parchment paper. Punch down dough with a lightly oiled spatula and then cut it in half. Place dough on your table, which has been lightly floured. Roll out into rectangle 18 X 10 inches, long side nearest you. Beat together the egg yolk and the heavy cream and brush just the edge in front of you. Sprinkle the chocolate over the dough, if you want to you can add the raisins, cinnamon and walnuts at this point. Sprinkle 2 tablespoons of sugar over the top. Don’t go to the edge when doing this; leave a 1/2 inch border all around. Now roll dough up tightly pinching the seam firmly. Now bring the ends together to make a ring, and then twist twice to form a double figure 8 and place into prepared loaf pan. Do both halves of the dough. At this point, I put the pans in the fridge, covered with plastic wrap and let it rise over night. But you can also let it rise at room temperature for 1-2 hours till dough reaches top of pan. If you let the dough raise in the frig overnight, let it sit at room temp for 4 hours before baking.
To bake, brush tops of dough with remaining egg wash (I sprinkled them with some cinnamon and sugar) and bake at 350 for 40-45 minutes till dark brown and bottoms sound hollow when tapped. You can keep babka in your freezer for wrapped in plastic wrap and then foil for 3 weeks, but not in my house!
Babka takes me back. Babka is made from sweet yeast dough rolled and filled and then twisted into a loaf pan where it rises and then bakes. It takes a while, but most of the time you are just waiting for the dough to rise. So rent a movie, and make a Babka, it will certainly make you a better person. From start to finish, this takes 6 hours (or you can do it overnight).
Ingredients
3/4 cup warm milk (105-115 degrees)
1/2 cup plus 2 tablespoons sugar
3 teaspoons active dry yeast
3 1/4 cups flour plus extra for rolling out dough
2 eggs
1 large yolk
1 teaspoon vanilla extract
3/4 teaspoon salt
1 1/4 sticks (10 tablespoons) softened butter, cut into small pieces
1 egg yolk
1 tablespoon heavy cream
5 tablespoons very soft butter
5 ounces good-quality dark chocolate, chopped fine
1/2 teaspoon cinnamon (optional)
1 cup chopped walnuts(optional)
1/2 cup raisins (optional)
Procedure
To make dough, stir together the warm milk, 2 tablespoons of sugar in the bowl of your electric mixer, sprinkle the yeast over top and let sit until foamy about 7 minutes. Add 1/2 cup flour and beat at medium speed till combined. Now add whole eggs, yolk, vanilla, salt and remaining 1/2 cup sugar and beat till combined. Reduce speed to low and add the 2 3/4 cup flour i/2 cup at a time. Increase speed to medium, and add the 10 tablespoons of butter a few pieces at a time. Continue beating till dough is shiny and forms strands from the paddle to the bowl — about 4 minutes. Dough will be a sticky mess at this point, don’t worry. Scrape dough into an oiled bowl and let rise in a warm place till doubled in size, about 1 1/2 to 2 hours. Have some coffee.
Now back to work. Line 2 loaf pans with parchment paper. Punch down dough with a lightly oiled spatula and then cut it in half. Place dough on your table, which has been lightly floured. Roll out into rectangle 18 X 10 inches, long side nearest you. Beat together the egg yolk and the heavy cream and brush just the edge in front of you. Sprinkle the chocolate over the dough, if you want to you can add the raisins, cinnamon and walnuts at this point. Sprinkle 2 tablespoons of sugar over the top. Don’t go to the edge when doing this; leave a 1/2 inch border all around. Now roll dough up tightly pinching the seam firmly. Now bring the ends together to make a ring, and then twist twice to form a double figure 8 and place into prepared loaf pan. Do both halves of the dough. At this point, I put the pans in the fridge, covered with plastic wrap and let it rise over night. But you can also let it rise at room temperature for 1-2 hours till dough reaches top of pan. If you let the dough raise in the frig overnight, let it sit at room temp for 4 hours before baking.
To bake, brush tops of dough with remaining egg wash (I sprinkled them with some cinnamon and sugar) and bake at 350 for 40-45 minutes till dark brown and bottoms sound hollow when tapped. You can keep babka in your freezer for wrapped in plastic wrap and then foil for 3 weeks, but not in my house!
Stilton Shortbread Crackers
Seasonal Recipe of the Week
I don’t know why but the idea of making crackers fascinates me. It started when I learned to make graham crackers and has grown from there. It’s very easy and there are lots of people doing it like Ina Garten, The Barefoot Contessa, of Food Network fame. She gave this recipe on the air a few weeks ago as something so easy even her husband could make them for a cocktail party he was organizing. So here is the recipe for Stilton shortbread crackers: Don’t forget to eat them with wine.
Ingredients
1-2 teaspoon water as needed
12 ounces Stilton cheese (remove rind and end up with 8 ounces crumbled cheese)
1 stick unsalted butter (room temp)
1 1/2 cups flour
2 teaspoons salt
1 cup chopped walnuts (to put on the outside)
Procedure
Put everything but the nuts into a food processor and blend till it all comes together smoothly. You can add more water as needed to make a smooth dough. Take out and roll into log and then roll in chopped Walnuts. Wrap in plastic wrap and chill at least 30 minutes. Then cut into about 32 slices and bake at 350 on parchment lined sheet pan for 20-25 minutes till lightly browned on the edges. That’s it, now do it!
I don’t know why but the idea of making crackers fascinates me. It started when I learned to make graham crackers and has grown from there. It’s very easy and there are lots of people doing it like Ina Garten, The Barefoot Contessa, of Food Network fame. She gave this recipe on the air a few weeks ago as something so easy even her husband could make them for a cocktail party he was organizing. So here is the recipe for Stilton shortbread crackers: Don’t forget to eat them with wine.
Ingredients
1-2 teaspoon water as needed
12 ounces Stilton cheese (remove rind and end up with 8 ounces crumbled cheese)
1 stick unsalted butter (room temp)
1 1/2 cups flour
2 teaspoons salt
1 cup chopped walnuts (to put on the outside)
Procedure
Put everything but the nuts into a food processor and blend till it all comes together smoothly. You can add more water as needed to make a smooth dough. Take out and roll into log and then roll in chopped Walnuts. Wrap in plastic wrap and chill at least 30 minutes. Then cut into about 32 slices and bake at 350 on parchment lined sheet pan for 20-25 minutes till lightly browned on the edges. That’s it, now do it!
Saturday, December 13, 2008
Plaza Southside Cafe - revisit
Restaurant Review
Plaza Southside Cafe Once again, I can fully recommend the Plaza Southside Cafe. After my friend had a bad reaction to some of their food we stopped going but have returned to find the standards high, the specials excellent (I had the chicken Cacciatore), and the service friendly. Always a great value!
Smoked Anise
Refreshing Beverage of the Week
This week we have some listener input, which I love. It’s for a beverage called “Smoked Anise” and it was sent into me by one of my transplanted New York fans mostly because she thought it sounded so weird. Well that’s a good enough reason for me to try it, so here goes! This recipe is adapted from Elixir, in San Francisco and printed in the New York Times.
Ingredients
1 oz. vodka
1/4 oz. anisette
1/8 oz. Islay Scotch (like Laphroaig)
Whole star anise, for garnish (optional)
Procedure
Combine the ingredients in a mixing glass with ice and stir for at least 15 seconds. Strain into a chilled cocktail glass, and for garnish float a star anise in the drink.
Okay so we tried this on the air, and both Andrew and I thought it was awful. Then I went to my final critique in my printmaking class and took it with me. I asked some of my classmates to try it and to my surprise they loved it! Maybe it was because the ice had started to melt into the drink and it mellowed out. Or maybe because it made the class more enjoyable. Either way it was a pleasant surprise!
This week we have some listener input, which I love. It’s for a beverage called “Smoked Anise” and it was sent into me by one of my transplanted New York fans mostly because she thought it sounded so weird. Well that’s a good enough reason for me to try it, so here goes! This recipe is adapted from Elixir, in San Francisco and printed in the New York Times.
Ingredients
1 oz. vodka
1/4 oz. anisette
1/8 oz. Islay Scotch (like Laphroaig)
Whole star anise, for garnish (optional)
Procedure
Combine the ingredients in a mixing glass with ice and stir for at least 15 seconds. Strain into a chilled cocktail glass, and for garnish float a star anise in the drink.
Okay so we tried this on the air, and both Andrew and I thought it was awful. Then I went to my final critique in my printmaking class and took it with me. I asked some of my classmates to try it and to my surprise they loved it! Maybe it was because the ice had started to melt into the drink and it mellowed out. Or maybe because it made the class more enjoyable. Either way it was a pleasant surprise!
Two Great Cookie Doughs: Hazelnut Shortbread and Spritz
The Altitude Adjustment Section
Here are two great do-ahead cookie doughs that are pretty darn handy to have at the ready during this crazy holiday season. Once you prepare them you can do your own "slice and bake" game and take fresh sweets to all your holiday parties!
1/2 cup butter
1/2 cup Crisco
3/4 cup sugar
3 egg yolks
1 1/2 teaspoons almond extract
1/2 teaspoon vanilla
2 cups A.P. flour
1/2 teaspoon baking powder
1/8 teaspoon salt
Procedure
In the bowl of your electric mixer butter, cream together Crisco and sugar. Gradually add yolks and extracts. Sift flour, baking powder, and salt together and very gradually add to creamed mixture. This mixture is best used through a manual cookie gun or an electric cookie shooter (I bought mine for $6.00 on Ebay — what a smart shopper!) Great with a candied cherry in the middle or sprinkles. These bake at 350 on a lined cookie sheet for about 5 minutes or till the edges just turn brown
8 ounces (1 Cup) cold unsalted butter, cut into 1/2 inch pieces
1/2 cup granulated sugar
1/2 teaspoon salt
10 ounces( 2 1/4 cups ) A.P. flour
1/2 cup blanched hazelnuts, toasted and ground in a food processor very fine
Procedure
In the bowl of your electric mixer, combine butter sugar and salt and mix on low with the paddle attachment for about 2 minutes. Add flour and ground hazelnuts and don't forget to scrape down the dough stuck to the sides of the bowl. Mix just till dough holds together. Form dough into a disc, wrap in plastic and refrigerate till ready to bake. I like to form little half moon shapes and bake them at 350 for about 7-9 minutes depending on their size. Then when cool, I dip one end in chocolate.
Here are two great do-ahead cookie doughs that are pretty darn handy to have at the ready during this crazy holiday season. Once you prepare them you can do your own "slice and bake" game and take fresh sweets to all your holiday parties!
Spritz Cookie Dough
Ingredients1/2 cup butter
1/2 cup Crisco
3/4 cup sugar
3 egg yolks
1 1/2 teaspoons almond extract
1/2 teaspoon vanilla
2 cups A.P. flour
1/2 teaspoon baking powder
1/8 teaspoon salt
Procedure
In the bowl of your electric mixer butter, cream together Crisco and sugar. Gradually add yolks and extracts. Sift flour, baking powder, and salt together and very gradually add to creamed mixture. This mixture is best used through a manual cookie gun or an electric cookie shooter (I bought mine for $6.00 on Ebay — what a smart shopper!) Great with a candied cherry in the middle or sprinkles. These bake at 350 on a lined cookie sheet for about 5 minutes or till the edges just turn brown
Hazelnut Shortbread Cookie Dough
Ingredients8 ounces (1 Cup) cold unsalted butter, cut into 1/2 inch pieces
1/2 cup granulated sugar
1/2 teaspoon salt
10 ounces( 2 1/4 cups ) A.P. flour
1/2 cup blanched hazelnuts, toasted and ground in a food processor very fine
Procedure
In the bowl of your electric mixer, combine butter sugar and salt and mix on low with the paddle attachment for about 2 minutes. Add flour and ground hazelnuts and don't forget to scrape down the dough stuck to the sides of the bowl. Mix just till dough holds together. Form dough into a disc, wrap in plastic and refrigerate till ready to bake. I like to form little half moon shapes and bake them at 350 for about 7-9 minutes depending on their size. Then when cool, I dip one end in chocolate.
Oatmeal Pancakes and Chicken Breakfast Sausage
Seasonal Recipe of the Week
Today I have 2 breakfast items to share with you, oatmeal pancakes and chicken apple sausage. This would be a great brunch menu!
Ingredients for pancakes
1 1/2 cups oats soaked in 2 cups buttermilk (for at least 1 hour)
1/2 cup oat flour or regular flour
2 tablespoons maple syrup
2 eggs
1/4 cup oil
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon vanilla
Procedure
Mix dry ingredients together. Add wet ingredients, then add oat mixture and cook as you would a normal pancake in a little butter on a hot skillet.
Ingredients for sausage
1 tablespoon plus 1 teaspoon olive oil, divided
1/4 cup finely chopped onion
1/4 cup shredded sweet apples
1 garlic clove, minced
1/2 tablespoon chopped fresh thyme
1/2 tablespoon chopped fresh sage
3/4 teaspoon salt
1/4 teaspoon black pepper
1 pound ground chicken breast
Procedure
In a small skillet, heat 2 teaspoons oil over medium-high heat. Add onion and apple - sauté 3 minutes. Add garlic and cook 30 seconds. Remove and cool completely.
In a medium bowl, stir together apple mixture, thyme, sage, salt, pepper and chicken until combined. Evenly divide mixture into 12 portions and shape each into a patty. Wet your hands if this mixture starts to stick. In a large skillet, heat 1 teaspoon oil over medium heat. Add 6 chicken patties and cook 3 minutes on each side or until done. Repeat with remaining 1 teaspoon oil and 6 patties. Keep warm in 250 degree oven till ready to serve.
Today I have 2 breakfast items to share with you, oatmeal pancakes and chicken apple sausage. This would be a great brunch menu!
Ingredients for pancakes
1 1/2 cups oats soaked in 2 cups buttermilk (for at least 1 hour)
1/2 cup oat flour or regular flour
2 tablespoons maple syrup
2 eggs
1/4 cup oil
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon vanilla
Procedure
Mix dry ingredients together. Add wet ingredients, then add oat mixture and cook as you would a normal pancake in a little butter on a hot skillet.
Ingredients for sausage
1 tablespoon plus 1 teaspoon olive oil, divided
1/4 cup finely chopped onion
1/4 cup shredded sweet apples
1 garlic clove, minced
1/2 tablespoon chopped fresh thyme
1/2 tablespoon chopped fresh sage
3/4 teaspoon salt
1/4 teaspoon black pepper
1 pound ground chicken breast
Procedure
In a small skillet, heat 2 teaspoons oil over medium-high heat. Add onion and apple - sauté 3 minutes. Add garlic and cook 30 seconds. Remove and cool completely.
In a medium bowl, stir together apple mixture, thyme, sage, salt, pepper and chicken until combined. Evenly divide mixture into 12 portions and shape each into a patty. Wet your hands if this mixture starts to stick. In a large skillet, heat 1 teaspoon oil over medium heat. Add 6 chicken patties and cook 3 minutes on each side or until done. Repeat with remaining 1 teaspoon oil and 6 patties. Keep warm in 250 degree oven till ready to serve.
Saturday, December 06, 2008
Dec 06 2008
Review of "La Mesa". Recipes for Cajun beer battered Coconut shrimp, tangerine liquor and lemon pound cake.
In this week's fun show host Stacy Pearl and guest co-host Laurell Renyolds discuss the holidays and plans for next year's victory garden. The review of the week is for "A La mesa" which just opened here in town. This week's recipes are for Cajun beer battered Coconut shrimp, tangerine liquor and lemon pound cake. Laurel does a wonderful reading from our book of the week "Insatiable" by food critic Gael Greene. Rula visits from Brooklyn New York to answer holiday food questions.
or... Download full show
In this week's fun show host Stacy Pearl and guest co-host Laurell Renyolds discuss the holidays and plans for next year's victory garden. The review of the week is for "A La mesa" which just opened here in town. This week's recipes are for Cajun beer battered Coconut shrimp, tangerine liquor and lemon pound cake. Laurel does a wonderful reading from our book of the week "Insatiable" by food critic Gael Greene. Rula visits from Brooklyn New York to answer holiday food questions.
Audio Player
or... Download full show
A La Mesa
Restaurant Review
A La Mesa This new, beautifully-done restaurant on Agua Fria where Cafe San Estaban used to be, is already the talk of the town. I can definitely see the potential, though my meal had some flaws. The fried egg yolk on top of my Beef Tartare was raw and cold and rather unpleasant though I understand that is the traditional presentation. And my dessert, the apple galette, took a long time to appear and was disappointing. I think this place will prove to be great, given some time.
Tangerine Liquor
Refreshing Beverage of the Week
Here is a great easy idea for a holiday gift — or just an excuse to drink, you decide. It’s for tangerine liquor, but give yourself a week to let the flavors infuse. This makes 2 1/2 cups.
Ingredients
6 tangerines
2 cups vodka
1/2 cup sugar
1/2 cup water
Procedure
Remove the thin outer coating of the tangerines with a sharp vegetable peeler. Avoid the white pith layer, as it tends to be bitter. Spread the peels on a rack on a baking sheet and let sit at room temperature till they are dried — which will take from 12-36 hours depending on the level of humidity. Now place the peels in a clean jar with the vodka and let sit for a week, shaking the mixture every day. Sip on occasion to test the strength of the flavor. When you think it's strong enough, strain out the peels and save for flavoring drinks or sauces. Now make the simple syrup with the water and sugar and let cool, and then add the vodka. Pour mixture through a funnel lined with a coffee filter into a clean and festive jar. Cap and store indefinitely at room temperature. Voila!
Here is a great easy idea for a holiday gift — or just an excuse to drink, you decide. It’s for tangerine liquor, but give yourself a week to let the flavors infuse. This makes 2 1/2 cups.
Ingredients
6 tangerines
2 cups vodka
1/2 cup sugar
1/2 cup water
Procedure
Remove the thin outer coating of the tangerines with a sharp vegetable peeler. Avoid the white pith layer, as it tends to be bitter. Spread the peels on a rack on a baking sheet and let sit at room temperature till they are dried — which will take from 12-36 hours depending on the level of humidity. Now place the peels in a clean jar with the vodka and let sit for a week, shaking the mixture every day. Sip on occasion to test the strength of the flavor. When you think it's strong enough, strain out the peels and save for flavoring drinks or sauces. Now make the simple syrup with the water and sugar and let cool, and then add the vodka. Pour mixture through a funnel lined with a coffee filter into a clean and festive jar. Cap and store indefinitely at room temperature. Voila!
Classic Lemon Pound Cake
The Altitude Adjustment Section
Sometimes all you want is a simple slice of cake and a cup of tea. This would be my choice for that cake. Lemon pound cake can be tricky at this altitude, but this one works despite its strange procedure. Check it out!
Ingredients
1 1/2 cups A.P. flour
3/4 cup sugar
3/4 teaspoon baking powder
1/4 teaspoon salt
13 tablespoons softened butter
3 eggs
1 teaspoon pure lemon extract
zest of 2 lemons
1/2 teaspoon vanilla extract
3 tablespoons milk
Procedure
Preheat oven to 350 and spray a loaf pan with non-stick spray. Sift dry ingredients into mixing bowl and stir 20 seconds. Add softened butter and mix until butter is absorbed into dry ingredients. I know this looks wrong, but trust me. Now combine eggs, zest, extracts, and milk. Add half this mixture to bowl and mix well, and then add the other half. See, it does makes a batter! Now scrape batter into prepared pan and smooth top. There will not be a lot of batter — don’t worry it rises. Bake for 35-40 minutes, till loaf is golden brown on top and a toothpick inserted comes out clean. Nice with a little whipped cream or raspberry sorbet.
Sometimes all you want is a simple slice of cake and a cup of tea. This would be my choice for that cake. Lemon pound cake can be tricky at this altitude, but this one works despite its strange procedure. Check it out!
Ingredients
1 1/2 cups A.P. flour
3/4 cup sugar
3/4 teaspoon baking powder
1/4 teaspoon salt
13 tablespoons softened butter
3 eggs
1 teaspoon pure lemon extract
zest of 2 lemons
1/2 teaspoon vanilla extract
3 tablespoons milk
Procedure
Preheat oven to 350 and spray a loaf pan with non-stick spray. Sift dry ingredients into mixing bowl and stir 20 seconds. Add softened butter and mix until butter is absorbed into dry ingredients. I know this looks wrong, but trust me. Now combine eggs, zest, extracts, and milk. Add half this mixture to bowl and mix well, and then add the other half. See, it does makes a batter! Now scrape batter into prepared pan and smooth top. There will not be a lot of batter — don’t worry it rises. Bake for 35-40 minutes, till loaf is golden brown on top and a toothpick inserted comes out clean. Nice with a little whipped cream or raspberry sorbet.
Coconut and Beer Battered Shrimp
Seasonal Recipe of the Week
Here is a recipe for coconut battered shrimp with a Cajun flair from Paul Prudhomme of New Orleans. You can also have it as a main course over some dirty rice and maybe try to work in a vegetable. On the side. This recipe makes 6 main dish or 12 appetizer servings.
Ingredients for seasoning mix
1 tablespoon cayenne pepper
2 1/4 teaspoons salt
1 1/2 teaspoons sweet paprika
1 1/2 teaspoons black pepper
1 1/4 teaspoons garlic powder
3/4 teaspoons onion powder
3/4 teaspoon dried thyme
3/4 teaspoon oregano leaves
Ingredients for battered shrimp
2 eggs
3/4 cup beer
1 tablespoon baking powder
1 3/4 cup flour divided
4 dozen cleaned shrimp with tails left on
3 cups grated coconut
oil for deep frying
Procedure
Combine all the spices for the seasoning mix in a bowl. From that bowl take 2 tablespoons and mix with the eggs, 1 1/4 cups of the flour, beer, and baking powder. Whisk till smooth. At this altitude, I often add a bit of extra water to make the mixture a little thinner. In a separate bowl, combine the remaining flour with 1 tablespoon of the spice mixture. Save extra Cajun spice mix for another day. Set up one more bowl for flaked coconut. Now take the shrimp, hold by the tail and dip in flour, shake off excess, then the batter and then the coconut. Heat fryer oil to 350 and fry about 30 seconds to one minute, till golden brown and crispy. You can also fry them ahead of time and reheat them in the oven before serving. Prudhomme suggests serving them with an orange, mustard and horseradish sauce. Personally I don’t find they need a sauce.
Here is a recipe for coconut battered shrimp with a Cajun flair from Paul Prudhomme of New Orleans. You can also have it as a main course over some dirty rice and maybe try to work in a vegetable. On the side. This recipe makes 6 main dish or 12 appetizer servings.
Ingredients for seasoning mix
1 tablespoon cayenne pepper
2 1/4 teaspoons salt
1 1/2 teaspoons sweet paprika
1 1/2 teaspoons black pepper
1 1/4 teaspoons garlic powder
3/4 teaspoons onion powder
3/4 teaspoon dried thyme
3/4 teaspoon oregano leaves
Ingredients for battered shrimp
2 eggs
3/4 cup beer
1 tablespoon baking powder
1 3/4 cup flour divided
4 dozen cleaned shrimp with tails left on
3 cups grated coconut
oil for deep frying
Procedure
Combine all the spices for the seasoning mix in a bowl. From that bowl take 2 tablespoons and mix with the eggs, 1 1/4 cups of the flour, beer, and baking powder. Whisk till smooth. At this altitude, I often add a bit of extra water to make the mixture a little thinner. In a separate bowl, combine the remaining flour with 1 tablespoon of the spice mixture. Save extra Cajun spice mix for another day. Set up one more bowl for flaked coconut. Now take the shrimp, hold by the tail and dip in flour, shake off excess, then the batter and then the coconut. Heat fryer oil to 350 and fry about 30 seconds to one minute, till golden brown and crispy. You can also fry them ahead of time and reheat them in the oven before serving. Prudhomme suggests serving them with an orange, mustard and horseradish sauce. Personally I don’t find they need a sauce.
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