Butter Bits
Foods....Entertaining.....Kitchens.....Cooking Journal
Why Biscuits And Butter Are The Best Way To Start Your Day
City Country Jam “Made In The City With a Country Taste”
Blackberry
Peach
Plum
Strawberry
9 and 12 ounces in Select Flavors To order: Contact Bread Butter Epicurean.org
Raspberry
?
Notes From The Chef ’s Desk
O
ver the years as a working chef and food administrator, I made it a point to express the traditions of Epicure through fine dining experiences. I reiterated to my staff on many occasions that they were only good as the last meal they prepared. The tasty savoriness of fine foods, properly prepared. The appetizing blend of flavors in which we are accustom. The appeal of truly good things to eat that knows no boundary of race, creed, or country. These are the universal pleasures of the epicurean. The true epicure considers a good, even simple dinner as a period of relaxation. Good cooking is represented by savory dishes of good taste, and raises the sum total of contentment and the joy of living. By good cooking I mean the conscientious preparation of simple food of everyday life, not the more or less skillful creations of idle feasts and rare dishes. Good cooking is that into which the cook puts all his or her soul, art, and culinary knowledge, in order to attain from simple ingredients a masterpiece worthy of presentation at the table.
Bon Appetite
Gary B. Wilkins
Butter Bits Volume 5 Issue 1
Notes From the Chef’sDesk Questions of Taste
4
Back to Basics - Pie Crust 101
5
Drinks, Appetizers and Desserts
6
Cooking on the Run Holiday Sides Out
8
The Southern Bon Vivant
9
Drinks...Spirits Wines
10 11
Creole Sampler - Etouffee
12
If You Didn’t Know
13
The Cook Book Galley
14
Recipe Index
14
Butter Bits
The Foods....Kitchens....Cooking...Entertaining Journal Editor and Publisher: Chef Gary B. Wilkins Cover Concept: Arille B. Wilkins Cover Illustrator: Deanne Trudeau Copy Editor: Langston C. Wilkins Butter Bits Houston, Texas 77045 is published by Bread & Buttter Epicurean Cinnamon Press Readers questions or comments may be directed to: gimagineparties @gmail.com Editorial Office 832.881.1225 Butter Bits Sping 2015 ©
Cognac Zinfadel
Questions of Taste Readers’ comments and questions
Q Chef, do you have a very good recipe for tipsy cake or I think it may be a version of Rum Cake. My grandmother use to my this cake during the holidays. Thanks, Ms. A Wilson Pearland Texas A.No. In the old school tipsy cake, custard is poured over the actual cake; but whereas rum contributes to the one’s delightful deliquescence, sherry is used for the other sherry is used for the other’s. Rum Cake Yield: 12 to 16 servings 1 cup chopped, toasted pecans or walnuts 1 18-1/2 ounce yellow cake mix one 3.4 ounce package (4-serving size) instant vanilla pudding mix 4 eggs ½ cup cold milk* ½ cup vegetable oil ½ cup dark rum ---Glaze--½ cup butter ¼ cup water 1 cup sugar ½ cup dark rum PREPARATION Cake: Preheat oven to 325 degrees F. Grease and flour 12-cup Bundt pan. Sprinkle nuts on bottom of pan. Combine all cake ingredients. Beat for 2 minutes on high with electric mixer. Pour into prepared pan. Bake for 1 hour. Cool in pan. Invert on serving plate. Prick top with fork. Drizzle glaze over top of Bacardi Rum Cake. Use brush or spoon to put extra dripping back on cake. Glaze: Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat and stir in rum. Note: The rum will cause steam. Be careful not to burn yourself. Q. How can one easily shell a hard-cooked egg without marring the surface of the white? A Crack the large end of the egg (which has the air pocket) and peel off a small bit of the shell. Run cold water from the tap gently into the opening. The shell then can be removed simply,leaving a surface as smooth as an egg.
Q.Is it possible to bake a two-crust fruit pie without having the juice overflow into the oven? A. It is, and it’s as easy as pie. Pie funnels are used to prevent pie filling from boiling up and leaking through the crust by allowing steam to escape from inside the pie. They also support the pastry crust in the center of the pie, so that it did not sag in the middle, and are occasionally known as “crustholders”. Simply insert a small funnel in a slit in the center of the top crust. The juice will boil up inside the funnel but it will go no further. As soon as the pie is removed from the oven, gently twist out the funnel. The traditional inverted funnels, with arches on the bottom for steam to enter, were followed by ceramic birds; and from the 1940s they have been produced in a multitude of designs. [1] This trend has been particularly noticeable in recent times, due to their increasing popularity as gifts and collectors’ items rather than simply utilitarian kitchen tools. Q. Is there any way of tempering the overwhelming pungency of garlic without sacrificing too much of its flavor? A. Peeling the cloves and crushing them with the flat of a knife, or working them to a paste in a mortar, will cause the evaporation of some of garlic’s pungency. If it is still too strong, it can be further tamed by parboiling as many peeled cloves as needed for about five minutes, and then crushing or pounding them. Q. Do souffles always have to be made and cooked at the last moment? A. Souffles always must be cooked at the last moment, and served as soon as they are removed from the oven (or shortly afterward); but the souffle mixture can be made well in advance of the actual baking. Pour the prepared batter into the souffle dish, set the dish in a warm place, free from drafts, and cover it completely with a large bowl or a stew pot. Shielded in this way, the souffle will remain aerated for about an hour.
Q. How much flour should one use to roll out pastry on a “lightly floured board”?
Q. Why do some gelatin desserts fail to gel as firmly as they are meant to?
A. A tablespoon of flour, sifted evenly over the average-sized pastry board, should be sufficient.
A. Directions for using gelatin call for one envelope (one tablespoon) of gelatin to each pint of liquid. Failure to take account of the sugar, which most desserts contain, in measuring the quantity of liquid, will prevent the preparation from gelling properly, for the sugar liquefies and dilutes the gelatin.
Please send comments and questions to Questions of Taste via gimagineparties@gmail.com
4 Butter Bits Spring 2015
Back to Basics
Pie Crust 101 A tender, flaky pie crust is a thing of beauty—and it is within the reach of every home c remember that baking is a science, so it’s important to measure carefully and follow the exactly. Follow these tips from the Butter Bits kitchen and you’ll be a pie-crust pro in no-time.
1 STAY COOL: Chilled or—even better—frozen fat (butter, shortening,
and/or lard create a dough that’s easy to work with and will produce a flaky, tender crust; room temperature fat won’t. Using ice water is an important part of the process because chilled water helps keep the fat cold.
1 2 LESS IS MORE: For a perfectly tender crust, you want short, weak strands
of (a protein that’s in flour). The more you work the dough, the longer those stranc gluten become, and that can make the dough tough. The bottom line? Mix the I just until it comes together, then stop.
2
3
4
3 CHILL THE DOUGH: Don’t rush it. After you’ve made your dough, wrap it in
plastic wrap, flatten it into a disk, and chill it for at least the minimum time recommended in the recipe. This will give the gluten a chance to relax, which will make the dough to roll out. It’s also not a bad idea to put the rolled-out crust (once it’s in the pan) in the while you prepare the pie filling; that will keep the crust from shrinking while it bakes al also ensure the fat stays cold.
4 ROLL THE DOUGH: Give it space. Before you even get the dough out of the fridge make sure you have a large, clean space for rolling. Lightly flour your work surface prevent the dough from sticking—and flour your rolling pin, too. Roll out the dough rotating the dough occasionally to create an even circle. If the dough begins to stick, sprinkle the work surface and/or the rolling pin with a little more flour. Make sure that the( dough round is two to four inches larger in circumference than your pie plate. The extra dough will allow you to create a decorative edge on your pie. To transfer the dough to the pie pan wrap the dough loosely around the rolling pin, then carefully unroll it into the pan. Eased dough into the edges of the pan [3], being careful not to stretch the dough to the corners will cause the crust to shrink as it bakes). Lightly press the dough onto the bottom and sides of the pan.
5. CRIMP THE EDGE: Finish your pie crust with a pretty design around the edge, extra
dough under to make it even with the rim of the pan. For a classic crimp, the crust with your thumb and index finger on one side and your other index finger on the other side. For an easier crust, press the crust with the back of a spoon, the tines of a fork, or a chopstick
Bread ButterEpicurean.org p 5
Drinks, Appetizers & Dessert Party
W
hat is everyone’s favorite part of a party when it comes to food? Drinks, Appetizers, and Desserts of course! In the summer, when appetites are smaller and no one wants to eat heavy food, this is a great type of party to throw. While it may seem odd to have a party composed simply of drinks, desserts, and appetizers, it is very easy on the host or hostess, and as long as you balance the menu, great for the guests too. This type of party is also ideal for utilizing station buffets. Create five stations. At one have a bar, where people can make their own mixed drinks and pour soft drinks, and the second is usually a punch station where several mixed punchs (alcoholic and non-alcoholic) are available. The third is a table of cheese, crackers, cut fruit, vegetables, dips, spreads,and served room temperature. This fits that kind of gray area between snack,appetizer and dessert. Haver a final two stations,one offering desserts and one offering appetizers Make sure your invitation states in advance that it is a D.A.D. party, and if your guests come expecting a real sit-down meal, not only might they be disappointed, they might end up leaving the party hungry. D.A.D. dinners work great for parties with small numbers, but they are even better for larger numbers. It is a great for open houses and large get-togethers. Also, if you are having a large number of guests, consider choosing desserts and appetizers that are bite sized and highly portable.
6 Butter Bits Spring 2015
Petite Sausage Rolls yield: 36 rolls
3 sheets ready rolled puff pastry 2 eggs, lightly beaten 1 V2 pounds sausage 1 white onion, chopped finely 1 clove garlic, crushed 1 cup bread crumbs fresh 3 tablespoons fresh parsley chopped 3 tablespoons fresh thyme chopped 1/2 teaspoon each ground sage, nutmeg, black pepper and cloves Preheat oven to 400°F. Cut pastry sheets in half and lightly brush the edges with some of the beaten egg. Mix half the remaining egg with the remaining on ingredients in a large bowl, then divide into six even portions. Pipe or spoon the filling down the center of each piece of pastry, then brush the edges with some of the egg. Fold the pastry over the filling, overlapping the edges placing the seam underneath. Brush the rolls with more egg, then cut into 6 short pieces. Cut two small slashes on top of each roll and place on lightly greased baking trays and bake for 15 minutes, then reduce the oven temperature to 350°F. moderate oven and bake for another 15 minutes, or until puffed and golden. and served it at room temperature.
Tuna Nicoise Crostini Crostini can be stored up to one day in an airtight container at room temperature. SERVINGS:12 ¼ cup pitted green olives 2 hard-boiled eggs 5 tablespoons mayonnaise 1 can (about 3 ounces) solid white tuna in oil, drained, and broken into small pieces 2 tablespoons capers, rinsed and chopped 1 tablespoon chopped fresh tarragon, plus more for garnish Coarse salt and freshly ground pepper Crostini Finely chop half the olives, and thinly slice remaining; set aside. Remove yolks from eggs, and discard. Place whites in a medium bowl; using a fork, mash egg whites until 1/4-inch pieces are formed. Add mayonnaise, tuna, olives, capers, and chopped tarragon; stir to combine. Season with salt and pepper. Top crostini with mixture; garnish with tarragon.
Easy Peanut Butter Cups 4 ounces white chocolate, chopped ½ cup smooth peanut butter 12 ounces semisweet or bittersweet chocolate, chopped 2 tablespoons unsalted roasted peanuts, chopped
Italian Sausage Balls This version of sausage balls, a traditional southern appetizer, gets an Italian twist. Pickled cherry peppers add a touch of acid and spice that complements the richness of the sausage and the mozzarella. ½ pound sweet Italian sausage links, casings removed 1 cup shredded part-skim mozzarella ½ cup self-rising flour 2 tablespoons extra-virgin olive oil 24 fresh basil leaves 12 slices pickled cherry peppers Special equipment: 24 decorative toothpicks Position a rack in the top of the oven, and preheat to 375 degrees F. Line a rimmed baking sheet with parchment. Beat the sausage, mozzarella, flour and oil in the bowl of an electric stand mixer fitted with a paddle attachment until the mixture just comes together. Shape the mixture into balls, using a level tablespoon for each, and set them on the prepared baking sheet at least 1 inch apart (you should have about 24). Bake the sausage balls until lightly golden brown and slightly puffed, 12 to 15 minutes, turning them halfway through. To serve, skewer a basil leaf (if the leaves are large, fold them in half), a pepper slice and a sausage ball onto a toothpick. Repeat with the remaining toothpicks and ingredients
Line two 12-cup mini muffin pans with paper liners; set aside. In a microwave-safe bowl, combine white chocolate and peanut butter. Microwave, until almost melted, 1 to 1 ½ minutes, stirring halfway through. Set aside to cool slightly. Meanwhile, place semisweet chocol ate in another microwave-safe bowl. Microwave, stirring once or twice, until almost melted, 2 to 3 minutes.Dividing evenly, use a spoon to layer semisweet chocolate and peanut-butter mixture into liners, beginning and ending with chocolate; sprinkle with peanuts. Place muffin pans in freezer until peanut butter cups are firm, about 15 minutes. Bring to room temperature before serving.
Bacon Cheese Dip 1/2 cup sour cream 1 (4-oz.) package crumbled blue cheese 1 (3-oz.) package cream cheese, softened 2 tablespoons diced onion 1/8 teaspoon hot sauce 4 bacon slices, cooked and crumbled $ Garnishes: chopped fresh parsley, blue cheese crumbles Assorted crackers Process first 5 ingredients in a blender or food processor until smooth, stopping to scrape down sides. Stir in half of bacon. Cover and chill 2 hours. Let stand at room temperature 15 minutes before serving. Sprinkle with remaining bacon. Garnish, if desired. Serve with crackers.
Easy to prepare Italian Sausage Rolls
A dessert without cheese is like a beautiful woman who has lost an eye. Brillat-Savarin
BreadButterEpicurean.org 7
Cooking On the Run
Sides Out Front
I
n most cases side items are over taken by the entrée in flavor and taste. Often overlooked in the grand scheme of dining; “sides”, often vegetables and starches with too much butter and seasonings, have been left on the plate at the end of the meal. Well those sides are a thing of the past. To create some excitement to your dining, we have pull together some new looks at old standbys that will make them the stars of the plate.
Potatoes Patio
Sweet Potato Soldiers
2. Arrange a single layer of potatoes in a buttered 13- x 9-inch baking dish. Pour 1/4 cup cream mixture over potatoes; sprinkle with ¼ cup Gruyère cheese. Repeat layers 7 more times. Top with Parmesan cheese.
Yield 6 servings Ingredients 2 pounds small fingerling sweet potatoes (about 6 [7- x 1 1/2inch] potatoes), unpeeled ½ cup fresh orange juice ¼ cup butter ¼ cup firmly packed light brown sugar ¼ cup honey 2 tablespoons dark rum or bourbon ½ teaspoon ground ginger 1 tablespoon butter Sea salt Preparation 1. Preheat oven to 425°. Pierce potatoes several times with a fork. Arrange in a single layer in a jelly-roll pan, and bake 25 to 35 minutes or until just tender. Transfer to a wire rack; cool completely (about 30 minutes).
3. Bake, covered with aluminum foil, at 350° for 45 minutes. Uncover and bake 15 to 20 more minutes or until golden brown and potatoes are tender. Cool on a wire rack 10 minutes.
2. Meanwhile, bring orange juice and next 5 ingredients to a simmer in a small saucepan over medium-low heat. Simmer, stirring often, 5 minutes or until thickened. Remove from heat.
Green Beans with Garlic
3. Peel sweet potatoes, and cut crosswise into 1 ½ -inch pieces, discarding ends.
2 cups heavy cream 1 ¾ teaspoons table salt 1 garlic clove, pressed ¾ teaspoon freshly ground black pepper ¼ teaspoon ground nutmeg 3 pounds russet potatoes, peeled and thinly sliced 2 cups freshly grated Gruyère cheese 2 tablespoons freshly grated Parmesan cheese Preparation 1. Preheat oven to 350°. Stir together first 5 ingredients in a medium bowl. Let stand 5 minutes.
Ingredients 3 pounds green beans, trimmed 3 large garlic cloves, thinly sliced 2 tablespoons olive oil 1 teaspoon salt ½ teaspoon freshly ground pepper Preparation 1. Cook beans in boiling salted water to cover 5 minutes or just until tender. Drain well. 2. Cook half of garlic in 1 Tbsp. hot oil in a Dutch oven over medium heat 1 minute or until golden. Add half of beans, and sprinkle with ½ tsp. salt and ¼ tsp. pepper. Cook, stirring constantly, 3 minutes. Transfer to a serving dish. Repeat procedure with remaining garlic, oil, beans, salt, and pepper.
8 Butter Bits Spring 2015
4. Melt 1 Tbsp. butter in a 10-inch cast-iron skillet; cook over medium heat 1 minute or until butter begins to brown. Carefully add sweet potatoes, cut sides down, and cook 5 minutes. (Do not stir; move the skillet across the cooking eye to promote even browning.) 5. Pour orange juice mixture over potatoes, and cook 10 minutes or until glaze is slightly thickened. Transfer potatoes, seared sides up, to a serving platter; pour glaze over potatoes, and sprinkle with salt. Note: To make ahead, prepare as directed through Step 2. Place potatoes in a zip-top plastic freezer bag and glaze in an airtight container; refrigerate up to 3 days. Reheat glaze in a saucepan over medium heat 10 minutes. Proceed as directed in Steps 3 through 5.
From the desk of
The Southern Bon Vivant
Chef D. Ramsey Torrington
H
“Your Wish Is My Command”
ello my friends, I’m sitting in my patio garden having a morning cup of hot peppermint tea, with a twist of lemon. I’ve been in the early stages of preparing my garden and lawn from the “who knows” winter weather of Houston. My restaurants have occupied a great deal of my time lately, and with opening a new spot in Austin, and having to replace the executive chef in another; quiet moments has been few and far in between. Now that things have settled down for the moment, I’ve turn my attention back to my home and friends. During this period Retá was converting her patio into a sunroom, and called me several times about the project, with questions and concerns. But I was either in Austin or standing over a range when her calls came in, and couldn’t give her the attention she desired. I know she is a little upset with me for not giving my full attention to her situation, but I’m going over this morning to see what progress has been made. Arriving at Reta’s home at mid-morning with a gift of fresh fruit tarts in hand. I anticipated a tongue lashing for not being much help with her home remodeling problems. I went around to the back of her house to avoid ringing the front bell, because I wanted to see what progress had been made on the sunroom project without hearing more information than I needed to know. Expecting to find an unfinished shell, I was pleasantly surprised to see the sunroom completed, and Retá sleep in a comfortable looking chaise. My plan to surprise her ran into a snag, due to a locked door. I took a deep breath and rang the bell awaking Retá from her beauty rest. After peering at me through the door for what seem to be quite a look time, Reta finally got up and unlocked the door to let me in. “Oh, I see you finally found time to fit me into your soooo busy schedule.” Reta said with little expression. “Hey”, I said with plenty enthusiasm trying to heat up the exchange. “The sunroom looks great” I said, “It’ll do”, Reta replied with the same icy tone. “I guess you’re upset with me.” I asked sheepishly. “Yes, and I will be for a while, Ramsey!” Whenever she call me Ramsey I know I’m in big trouble.” “I brought tarts” pushing the box forward, “Your favorite, strawberry! I replied. “And?” she answered. “To go along with the breakfast of Blueberry Stuffed French Toast and Canadian bacon I’m going to prepare for you.” “Ramsey, if you think that will make me feel better about your neglect, it’s a noble start, but not quite enough for me forget how you have ignored me. So get at it, and awake me when the food is ready. You know where the breakfast trays are kept, and don’t forget the fresh orange juice.” “Yes, my love, your wish is my command.” I replied, moving toward the kitchen. “Oh Ramsey baby, don’t forget to clean the kitchen, and I would like my lunch at two o’clock. Then you can drive me to my pedicure appointment, a little shopping in the Highland Village, and later you can prepare dinner. I think have a taste for Chicken Dijon” Well friends how could I object, I think I got off lightly giving her perception of the circumstances. I’m leaving you with the recipe for the Blueberry Stuffed French toast I made for Reta. Prepare it for your friends, family or yourself, it’s good for smoothing out the rough spots.
Blueberry-Stuffed French Toast 4 servings Cooking spray 4 eggs ⅔ teaspoon grated orange peel ½ cup orange juice 2 tablespoons sugar — divided pinch salt — optional ⅔ cup fresh or frozen blueberries (thawed and drained) 4 slices Italian bread — 1 ¼ inches thick ⅓ cup sliced almonds Blueberry Syrup Preheat oven to 400°F. Spray a large baking sheet with cooking spray. In a medium bowl beat eggs, peel, juice, 2 tablespoons of the sugar and the salt until well blended. Pour into a 13 x 9 x 2-inch baking pan; set aside. In a small bowl combine blueberries and the remaining 1 tablespoon sugar; set aside. With the tip of a sharp knife, cut a 1-½ -inch wide pocket in the side of each bread slice. Fill pockets with reserved blueberry mixture, dividing evenly. Place filled slices in egg mixture. Let stand, turning once, until egg mixture is absorbed, about 5 minutes on each side. Arrange bread on prepared baking sheet; sprinkle with almonds. Bake until golden brown, about 15 minutes, turning slices after 10 minutes. Serve with Blueberry Syrup.
Bon Appetit The Southern Bon Vivant
Bread Butter Epicurean.org 9
Drinks...Spirits
Cognac
C
ognac (konjæk/ kon-yak ; French pronunciation: [ k.nak]), named after the town of Cognac in France, is a variety of brandy. It is produced in the wine-growing region surrounding the town from which it takes its name, in the French Departements of Charente and Charente-Maritime. For a distilled brandy to bear the name Cognac, an Appellation d’origine contrôlée, its production methods must meet certain legal requirements. In particular, it must be made from specified grapes (see below), of which Ugni blanc, known locally as Saint-Emilion, is the one most widely used. The brandy must be twice distilled in copper pot stills and aged at least two years in French oak barrels from Limousin or Tronçais. Cognac matures in the same way as whiskies and wine when aged in barrels, and most cognacs are aged considerably longer than the minimum legal requirement.The white wine used in making cognac is very dry, acidic and thin. Though it has been characterized as “virtually undrinkable”,[4] it is excellent for distillation and aging. Once distillation is complete, it must be aged in Limousin oak casks for at least two years before it can be sold to the public. It is typically put into casks at an alcohol by volume strength of about 70%.[4] As the cognac interacts with the oak barrel and the air, It may be made only from a strict list of grape varieties The age of the cognac is calculated as that of the youngest component used in the blend. The blend is usually of different ages and (in the case of the larger and more commercial producers) from different local areas. This blending, or marriage, of different eaux-de-vie is important to obtain a complexity of flavours absent from an eau-de-vie from a single distillery or vineyard. Each cognac house has a master taster (maître de chai), who is responsible for blending the spirits, so that cognac produced by a company will have a consistent house style and quality While there are close to 200 cognac producers, a large percentage of cognac—more than 90% for the US market, according to one 2008 estimate—comes from only four producers: Courvoisier (owned by Beam Inc.), Hennessy (owned by LVMH), Martell (owned by Pernod Ricard), and Rémy Martin (owned by Rémy Cointreau).
10 Butter Bits Spring 2015
CoCo Cognac
2 servings 28 ml cognac 14 ml Tia Maria® coffee liqueur 56 ml milk Pour the ingredients in a shaker with ice cubes, shake, and pour in a cocktail glass.
5th Ave
1 oz Hennessy Black 1.5 oz Ruby Grapefruit juice .25 oz Pomegranate Grenadine top with equal parts Champagne and Soda Garnish: Grapefruit Twist Glass: Collins Add all ingredients except Champagne and soda to a shaker tin with ice and shake until chilled, strain into a Collins glass with fresh ice. Top with equal parts Champagne and soda, garnish with a lemon wheel.
Between the Sheets
1 oz Cognac 1 oz Triple sec 1 oz Light rum .25 oz Fresh lemon juice Garnish: Flamed orange peel Glass: Cocktail Add all the ingredients to a shaker and fill with ice. Shake, and strain into a chilled cocktail glass. Flame an orange peel over the glass and discard before serving.
Drinks...Wines
Zinfandel
FOOD & WINE PAIRINGS
Guide to Zinfandel Wine How Red Zinfandel Tastes The primary flavors of Zinfandel are jam, blueberry, black pepper, cherry, plum, boysenberry, cranberry, and licorice. When you taste Zinfandel it often explodes with candied fruitiness followed by spice and often a tobacco-like smoky finish. How Red Zinfandel compares to other red wines
Hey Sommilier Why is White Zinfandel so popular?
How Bold Zinfandel is lighter in color than both Cabernet Sauvignon and Merlot. However, although a light-bodied red wine
White Zinfandel is often the very first wine someone tries. Today, close to 85% of the total Zinfandel production is White Zin! As much as wine snobs bash it, White Zinfandel offers everything a beginner might want: low alcohol – 9-10% ABV low calories – 125 calories per 6 oz. serving pleasing sweet taste
like Pinot Noir, Zin’s moderate tannin and
At $5 a bottle White Zinfandels taste fine, but most lack the complexity to be compared to the red version of the same grape. Red Zinfandel wine can offer serious presence and sophistication.
ABV. Higher alcohol adds an oily texture
high acidity make it taste bold. Generally speaking, most Zinfandel wines have higher alcohol levels ranging from about 14 – 17% and bigger, bolder body.
Bread Butter Epicurean.org 11
The Creole Sampler
È
Ètouffée
touffée or etouffee (pronounced: [e.tu.fe] ay-too-fay) is a dish found in both Cajun and Creole cuisine typically served with shellfish over rice. The dish employs a technique known as smothering, a popular method of cooking in the Cajun areas of southwest Louisiana. Approximately in the 1950s crawfish etouffée was introduced to restaurant goers in Breaux Bridge, Louisiana, however the date of invention of this dish has been shown as early as the late 1920 by some sourceslavor Étouffée is most popular in New Orleans and in the Acadiana area of the southernmost half of Louisiana as well as a popular dish in the coastal counties of Mississippi Étouffée can be made with any shellfish such as crab or shrimp, though the most popular version of the dish is made with crawfish. Étouffée is seasoned and slightly thicker than a typical stew. Depending on who is making it and where it is being made it is flavored with either Creole or Cajun seasonings. It is important to note that although Creole and Cajun cuisines are distinct, there are many similarities. Étouffée is typically served over rice and is typically made with a light or blond roux. In the case of the Creole version of crawfish étouffée, it is made with a blonde or brown roux and sometimes tomatoes are added.
Crawfish Ètouffée
6 servings 3 cups long grain white rice 6 cups water 3/4 cup butter 1 large onion, chopped 1 clove garlic, chopped 1/4 cup all-purpose flour 1 pound crawfish tails 2 tablespoons canned tomato sauce 1 cup water, or as needed 6 green onions, chopped salt and pepper to taste 1 ½ tablespoons Cajun seasoning, or to taste
Combine the rice and water in a saucepan, and bring to a boil. Cover, and reduce heat to low. Simmer for 15 to 20 minutes, until rice is tender and water has been absorbed. While the rice is cooking, melt the butter in a large skillet over medium heat. Add the onion, and saute until transparent. Stir in the garlic, and cook for a minute. Stir in the flour until well blended.
Shrimp Ètouffée Serves 4-6 ½ cup butter 2 cloves garlic, minced 4 green onions, chopped 1 bay leaf ½ lemon, juiced Salt and pepper to taste 1 teaspoon rosemary ¼ cup white wine 2 pounds raw shrimp, peeled and deveined ¼ cup chopped parsley 1 cup rice, cooked In a medium skillet melt the bter. Add the garlic and green onion and sauté until soft. Add the bay leaf, lemon juice, salt, pepper,rosemary, and ½ of the wine. Simmer for 10 minutes. Remove the bay leaf, add the shrimp, and continue cooking for 20 minutes. Add the remaining wine and parsley. Serve over the rice.
Gradually stir in the tomato sauce and water, then add the crawfish tails and bring to a simmer. Add the green onions and season with salt, pepper, and Cajun seasoning. Simmer for 5 to 10 minutes over low heat, until the crawfish is cooked but not tough. Serve over hot cooked rice
In French, the word “étouffée”smothered” or “suffocated”, from the verb “étouffer”” (borrowed into English as “stuffed” or “stifled”) means, literally, smothered” or “suffocated”, from the verb “étouffer 12 Butter Bits Spring 2015
If You Didn’t Know Vegetable Knife
Small handy knife for fine chopping, preparation nad decorative cutting of vegetables.
Steak Knife Excellent all-purpose knife Carving Knife For a smooth,clean cut. Ideal for roast and raw meat Fish filleting knife The flesible blade ensures wafer thin filleting of fish and meat. The thin blade allowws very accorate cuts. Slicing knife For cutting raw or cooked ham. Air cushions between the ham joint and prevents meat from sticking to the blade. Boning knife For removing bones and skinning meat or poultry. Santoku Knife Perfectly balance knife. A great kitchen all-rounder. Santoku knife with fluted edge
Kitchen Knife 8” 10 “ Knife for cutting raw meat, fish,fruit and vegetables and for mincing and chopping.
Bread Knife Knife with regular serrations ideal for cutting and slicing materials with fine crusts,for examples bread, tomatoes or pork rind. Carving fork Hols the material being cut (joint of meat etc.) in the correct positio. Bread Butter Epicurean.org 13
Cook Book Gallery Seriously Delish: 150 Recipes for People Who Totally Love Food by Jessica Merchant (Author)
J
essica Merchant, creator of the popular food blog How Sweet Eats, has now created her first cookbook, Seriously Delish. Her playfulness jumps off the page in her inventive and incredibly delicious recipes, such as Amaretto–Butternut Squash Soup with Cinnamon Toast Croutons, Mini Crab Cakes with Sweet Corn and Blueberry Salsa, and Fleur de Sel Caramel Bourbon Brownie Milk Shakes. Her sense of humor, which brings millions of visitors to her site, shows through in chapter titles like “Breakfast (. . . for Dinner?)” and “Salad, Soups, and Vegetable-like Things (Ugh, if We Must).” Merchant makes food that people get excited about, nothing run-of-the-mill or expected. As an added bonus, all of the photographs in the book were taken by Merchant herself, giving her cookbook the personal touch that her fans love and newcomers will appreciate. Seriously Delish features imaginative recipes that are tasty and original and bring readers to a place where cooking becomes adventurous and food becomes fun. Hardcover: 304 pages Publisher: Houghton Mifflin Harcourt
14 Butter Bits Spring 2015
Recipe Index Appetizers Petite Sausage Rolls Tuna nicosise Crostini Easy Peanut Butter Cup Bacon Cheese Dip Italian Sausage Rolls Entrees Crawfish Etoufee Shrimp Etoufee Blueberry Stuffed French Toast Sides Potatoes Patio Green Beans with Garlic Sweet Potato Soldiers
7 7 7 7 7 12 12 9 8 8 8
Desserts Rum Cake
4
Drinks Co-Co Cognac 5th Avenue Between the Sheets
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Want A Celebration Savory Foods .... Need Party
Bread & Butter Epicurean Knowledge of Foods...Pleasures Dining Social Food Consultants Chef Gary B. Wilkins 832.881.1225 gimagineparties@gmail.com www.breadbutterepicurean.org Get recipes and updates on our blog. The Southern Bon Vivant www.thesouthernbonvivant.blogspot.com