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Mardi-Gras Classics -Laissezs les Bons Temps Rouler!

Let the good times roll! Today is Lundi Gras! , and tomorrow is you guessed it Fat Tueday otherwise known as Mardi Gras in Louisiana.

So many dishes to devour you really need two days to fit them all in. The classics are once again, Red Beans and Rice, Gumbo, Pralines, the Etouffes and the list goes on.

Click onto one of the caterogies to the left and discover your favorite Mardi Gras dish. And we won't stop there. Tomorrow we'll rev it up a bit with more recipes and a little insight of the biggest party in the world.

Carnival, Mardi-Gras actually has some little known facts about its background I will share with you on Mardi-Gras Day!

Comeback and visit me, see what else Roz is cooking for Mardi Gras!

February is the Month for :Chocolate

Chocolate Cake topped with Ganache covered strawberries

Just a short note on Chocolate, you either like it , love it, or believe it or not can do without it! Yes I have actually met individuals who do not like chocolate. Yes Chocolate contains fats, but once again people its all about moderate consumption. For those of us who do happen to indulge in this creamy,smooth rich confection its all good.

Why do we like it so much, speaking for myself it's the taste. Still a somewhat controversial topic ,researchers  are still making a point that the chemicals in chocolate  go straight to you brain!

There are mood elevating compounds in chocolate! Theo bromine-caffeine's cousin,Caffeine, and Phenylethylamine (PEA) this maybe the one that sets off the pleasurable feelings some claim to experience. That falling in love sensation ,which is why it is linked to Valentines day.

Who ever knew, so many intriguing facts on the worlds most renowned confection. For more  foodie fun facts about chocolate click on the following link :

www.allchocolate.com

Happy Chinese New Year : Gung Hay Fat Choy!




Steamed Chicken Dumplings



Out of all the Chinese New Year dishes to go crazy over, I have to say Dim Sum is my favorite. Born and raised in the Bay Area -Northern California, Oakland, San Francisco, Berkeley, Chinese New Year was celebrated in full force.The Dragon Dance parade would go on forever, the beating of the drums, the long animated body in sync and rhythm.
The Asian community has a long standing history in the San Francisco community and surrounding cities.If am not mistaken, San Francisco's Chinatown is the second largest Chinatown next to New York. I'm open to discussions on this,  if off  the top of my head memory is fading.

But continuing where I left off, the steamed dumplings are just one of many appetizers a.k.a.- Dim Sum.
Exactly what is it?
Dim Sum is a traditional Chinese cuisine in which small portions of various foods are delicately prepared and consumed.
Small bite sized or individual portions of food are served in small plates. This is only a portion of the Chinese cuisine served throughout this two week celebration. Other foods are even dubbed as lucky,other symbolic of wealth etc.

It's roots are linked to an even older tradition yum cha ( tea tasting), which satisfied the travelers appetite along the Silk Road.

 As tradition would have it Tea Service is just as important as the food. Green tea, scented tea and so on.And you haven't heard by now tea is loading with anti-oxidants.Drink up, say it with me wrinkles go away! Stay at bay!

So there is my brief take on Dim Sum and its role it serves in the Chinese New Year Celebration.
Find a Chinese New Year Event near you and try out something new.
"Surprise your taste buds".

Pot Stickers

 

Flavor of the Month : Soup Service



Cream of Broccoli Cheddar Horseradish Soup

OK, Winter is still around and so are the comforting winter warming soup recipes.Soup's On!
Most of us would agree we can literally eat soup out of any bowl we want, as long as it gets the job done.

But for the  die hard soup connoisseurs,soup service is to be followed to the tee, with a capital T!
With good reason, it can make a huge difference when serving and getting the best taste out of your soup.
No one enjoys sipping on lukewarm or downright cold soup, no matter what.

Proper soup service  is essential. Why does it matter? For the simple fact that, the type of soup served in the proper bowl keeps it warmer or hotter longer.The ingredients merry better with warmth.

For instance, cream soups and consomme`s which cool very quickly should be served in a deep bowl.It takes longer to cool while consuming the liquid.

Chowders, fish soups, and other soups with numerous ingredients would be better off served in a shallow,wide-rimmed bowl.It can hold chunks of food well and you can access the content without having to dig into the bowl. You sort of  side swipe it into your soup spoon without the mess!

So with your next Winter warmer, try using the best serving vessel and see if it make a difference.

Enjoy!



Popular categories of soup are as follows, Clear-Consomme, broths, stocks.Creamed, Pureed soups, and of course the hearty Chowders, Chunky vegetable soups and so on. So versatile are the ingredients you can practically create a soup recipe in no time. And the stand by classic soup recipes never go out of style.

Cream of Broccoli Cheddar-Horseradish Soup

1 1/2 cups.- Broccoli( rough chopped or fine)

1/2- medium yellow onion (chopped fine)

1 cup chicken broth

1 1/2 cup-heavy whipping cream

1 1/2 cup of Horseradish White-Cheddar Cheese

1tsp.-Onion powder

1tsp. -salt

3tbsp.- Unsalted butter

1tbsp.-flour

2-3quart sauce pan

Chop broccoli to your preference *( I preferred a rough chop here for aesthetics: to see color of the cream base, I preferred not to have your typical green broccoli cream)

Blanch the broccoli, keep in the cold water until ready to add to base.

Chop onions as directed above. Set aside.

Make a white roux with butter and flour, add more butter if needed to the saucepan.

Add chopped onions,  and lightly saute until onions are transparent.Add chicken broth, then simmer for about twenty minutes.

Add drained broccoli and simmer another 20mins, do not let the broccoli turn grey.Whisk in the cheese, then the cream until base is velvety smooth.Heat on a very low heat until base is hot, whisking as needed. And serve immediately.

If you have any questions regarding this recipes or others posted, please contact Roz?

I'm on Twitter, Facebook or subscribe to What's Cooking Roz?

My Family's Christmas Favorites

 When families come together for the holidays, I think there is one common ground we all share as a universal body. Regardless of our cultural backgrounds, we all want to eat our mom's special cooking at Christmas.
 
These are the King family Christmas dinner must haves! It's tradition Gumbo and the other trimmings for dinner. I think next year will be the perfect time to explore other Christmas dinner traditions. For instance what is on a typical Asian Christmas menu, how about the Latin Christmas dinner palate?

Researching and interviews from as many non-American cultures as possible will be an eye opener,don't you think? Hope you can join me, inform me, also share pics, recipes from far away places.
Until next posting, keep those pots and pans rattling and the oven pre-heated and ready to go!



Seafood Gumbo




My Granddaughter's and daughter's gingerbread house



Chocolate Chip Cookies

Red Velvet Cake



Christmas Sugar Cookies



What's Cooking Roz ?- Red Velvet Cakes



Everyday -Anytime Red Velvet Cake



Red Velvet Cake  Christmas Theme

Red Velvet Cakes are one of those deserts that one can dress up, as well as  dress down. It is so versatile as far as decor goes. It's hard to make a red velvet cake look bad.

One layer, two layers, three layers as demonstrated above in upper left hand corner. You may omit icing altogether and with an outstanding recipe it will not only taste good,but to any one's surprise it will still look great! Personally, I prefer the Bundt Pan look with a cream cheese icing thin enough to glaze around the center, flowers or no flower adornment in the center.

My point is this, I always saw this classic in decorated in cookie cutter fashion. So I tried to come up with a various ways to uplift the aesthetics without destroying the taste. Cream cheese icing is not typically fond of keeping its shape very well, its best to keep simple embellishments.

Occasionally I will add a red velvet cake to  my portfolio with a different twist on the glam.
Follow Roz to see what other ways to rock this cake throughout the year.

There are countless recipes worldwide, I will post my recipe during the holiday season. As mentioned previously, using pure vegetable oil and a few other tips will make the difference in your Red Velvet cake as plain as night and day.

What's Cooking Roz?- Roz is cooking with Persimmons this week



Honey -Orange glazed  Persimmon Tartlets
This week I am experimenting with persimmon recipes,my own creations , so I will play on the safe side first. Then ,try a wild and out persimmon treat. You never know until you try it, surprise your taste buds I always say.
Persimmons are in season, they are the brightly orange tomato looking fruit. Which are available between  October through January, sometime February. They are often overlooked when it come to Holiday deserts. Persimmons are also surprisingly quite delicious when prepared in savory dishes too. The trick to using persimmons is to make sure they are ripe when adding them desert recipes. Ripe persimmons are tasty just eaten raw; or  halved topped with cream cheese.They are a wonderful addition to muffins, cakes , breads and pies. However if not ripened they are just about inedible, too tart, cottony like texture.

Sharon fruit, kaki , hachiya hence aka persimmons can be cooked, but only after ripening.Otherwise the fruit can be bitter. They are also a good source or vitamin A ,as we might have guessed from the orange color and some vitamin C.



Gumbo Flavor of the Month Series-Let's Make a Pot of Gumbo Ya'll!



Shrimp and Louisiana Smoked Sausage Gumbo

I we have covered the basics or the essentials of cooking Gumbo. The rest of the process is a cinch, this recipe is simple.
It's fun to create your recipes as well, you will find recipes all over the Internet and most cooks and restaurants have their own secret. Have fun with it keep it classic or put a twist on a pot , you never know what will come of it, maybe a blue ribbon or two. Always make your roux before cooking your gumbo,saves a lot of time.

Shrimp and Louisiana Smoked Sausage Gumbo

1 chicken ( 2-3 lbs) *see note
 Creole seasoning or salt and pepper
3-4 tbsp. oil for frying
3qts. water or /chicken stock
1 1/2 lbs. fresh okra
1 large bell pepper,chopped
2 stalks of celery, chopped
1 large onion,chopped
3-4 cloves of fresh garlic ,minced
1 16oz can of stewed tomatoes
1-2 lbs of Smoked Louisiana Hot Links , sliced
3-4 bay leaves
2 tsp. dried thyme
1 tsp. dried basil
1 tsp. cayenne pepper (optional)
1 tbsp. file


Cut chicken into to pieces or use party-wings(thawed out). Dredge seasoned chicken in flour, and fry until golden brown. Set aside.

Meanwhile saute okra in about a tsp. of oil until all ropiness is gone.Set aside. In a heavy  Dutch oven combine all of the ingredients except the  File ,shrimp, and chicken stock.Cook stirring occasionally to keep from sticking to pan for appx.15 mins.

Louisiana Hot Links

Add enough stock just to cover dutch oven half-way for now, ( its best to add liquid as needed to get the thickness and full bodied flavor.Bring to a slow boil.Then simmer about an hour, add shrimp, cook 10mins- taste.

 At this point the soup has not merried yet, add additional seasonings to your preference. Add your file last to your pot after all your tasting is done, some prefer file added at the table in your bowl, I like it both ways.

Discover your secret ingredient, experiment, I have my secret ingredient, sorry I can't share.

Serve over steamed white rice.

Bon Appetit!

* Use party wings to save time and for presentation aesthetics, fresh not frozen if possible

Seafood Gumbo  Perfect for Christmas Dinner

Happy Thanksgiving : Vote for your favorite Thanksgiving Day Desert

Sweet Potato Pie

Gumbo Flavor of the Month Series: The Cajun/Creole Trinity

The Cajun/ Creole Trinity

As we continue on our  road to the Gumbo Pot we are now leading up to the heart of it all. Every culture has its own melange of herbs, spices or vegetables that gives it a taste all its own to claim. This is an identifiable,unique blueprint that will distinguish one flavor from another..
 This blueprint lets each taste bud  know whether its Asian food, Latin, African  or American food I'm eating today. With that being said , the trinity or sometimes dubbed the Holy Trinity is likewise used for Cajun/Creole cooking.  The onions, green pepper, and celery  whether roughly chopped or merely a fine mince, is the soul of Cajun/Creole cooking.

Cajun cooking has a history of its own, although both are renowned throughout Louisiana.Cajun style is a low-country ,rustic style.Locally available ingredients were and still commonly used . A roux is used also.

Creole cooking is a refined ,more structured style and is called city cooking. Therefore a larger variety of choice ingredients are used. You can taste the difference between an Cajun and Creole Gumbo. It's a matter of preference, for instance if we compare Cantonese style Chinese food vs. Szechuan or Mandarin its all about location,location, location.
The Creoles have a its own similar and contrasting history too. Both cultures are tied to French descendants settling in Southern Louisiana ,but the Creoles are a mix of French, African, and Spanish in which accounts for the distinction in the seasonings as well.

Bay Leaves,Thyme and Majoram

One last important combo we must not omit. These herbs and spices are not inclusive in the trinity, but are just as equally important. Notice the garlic cloves above with the veggies, and bay leaves thyme and majoram. I would say 90% of the time will be added.


We are almost ready to get our Gumbo pots to a rolling boil now. Thanksgiving is next up ,we won't let Gumbo steal the thunder from Turkey day! By the time Christmas menu planning comes around we will be well informed and equipped to make the best pot of gumbo there is.
Follow my next post, right on up to the recipe. Until next posting ,enjoy.

Creating Fun with leftover cakebatter- Climb out of the Rut!

A Domed Mini-polka Dot Cake

It's definitely all about making fun and the most of what you have.I'm always baking something around the house,whether a pie, cookies or cakes and pastries. Typically we bakers make cupcakes with the extra cake batter that could not fill up our smallest of smallest cake pans. This time I tried something different and I liked the results hopefully you guys will too.
I had a mini-doll cake pan set that is used for cake dolls, instead of creating a doll I covered the baked dome in fondant.

By chance I happened to be out and about with my Granddaughter at the local discount department store and as the cliche goes, I wasn't looking for anything in particular. This polka-dot domed shaped pastry set caught my eye at the checkout counter.
 I already had polka-dot sprinkles in my cake decorating stash to match and Voila!
And the point is, think out of the box from time to time when you're in a creativity rut like I was momentarily. Change the routine around with your baking pans, flip them around, turn them sideways whatever and see what happens.
Just have fun!

It worked out perfect! I had polka-dot sprinkles in my cake decorating stash already and Voila!

photosbynadia@gmail.com

Gumbo Flavor of the Month Series: The Rue to the Velvety Roux!

As promised let's decipher the most important code to make the perfect gumbo roux. And the secret code is patience with a capital P! Although I sometimes cheat myself and cook the quick method.

Before I lay out the basics, well what exactly is a roux? Here we go it's simpler than we think.
It's simply equal parts vegetable oil and flour mixed together in a pan or skillet, cooked on low-heat until the desired color.

 For gumbos and Etouffe we want a dark chocolate roux. You can make a small batch or a large batch,save it store it in the refrigerator to use later especially if you cook Louisiana dishes all the time.
 The color ranges from a blond to brown, again color depends on the recipe at hand, typically the blond or lighter version are made with butter. These are beginnings of your mother sauces.

Take look at the stages of making a roux for gumbo, sometimes you may need to add more oil, it should shine a little as you will see.

Blond Roux

Stir,stir and stir!

 

Chocolate Roux

This is what you want in your Gumbo this year, be it Creole Seafood, Shrimp and Louisiana Smoked Sausage. Smooth ,shiny, clump free roux. It should have a nutty aroma and taste!

Be sure to check out my next posting on the trinity of Louisiana/Creole Cookery ,were almost ready to start a pot cooking for the holidays or anytime you crave it.

Make some roux this week, try it and if you have any questions,subscribe to my post,email me.

"Surprise your tastebuds".

Gumbo Flavor of the Month- Shrimp and Louisiana Smoked Sausage Gumbo

Our season for firing up our stock pots and slow cookers is definitely at its peak. Autumn soups, stews are in full bloom. Now we want to slowly but surely transition into the Winter concoctions no doubt.

One of my popular soups to make  during the freezing days of Winter is an American southern classic,
Gumbo.
During a previous post on soups I skimmed over the surface on a description of Gumbo.
And now I will follow up with my Gumbo Flavor of the Month Series until March.

Although it can be served up anytime of year, nothing beats that hot spicy flavors of Gumbo in the heart of  Fall/Winter. Gradually starting with your simplest recipe, and building the momentum until Christmas and Mardi Gras to showcase your best gumbo of the year.

But before we begin with my recipe, let's be on the same page and grasp the basics of a delicious,bonafide batch of mojo.

The Gumbo series is for serious lovers of this dish, once you've had a good batch you won't settle for mediocracy!

Shrimp and Louisiana Smoked Sausage Gumbo

Recipe soon to be posted in the Louisiana Specialties section.

Now before we move on to cooking up that delicious batch of Gumbo, we must run through the basics of  Gumbo cookery.
What is Gumbo? It is a soup that includes a melange of specific ingredients combined to create a taste that is unique to the Cajun/Creole culture in Louisiana.
Making Gumbo is a process, in my flavor of the month series I will highlight the most important steps in preparing it.
There are short cuts of course, but to truly savor the authenticity of this Louisiana classic, follow these steps.
The first and foremost important step is making your roux. The second must have ingredient in any gumbo is the trinity of Creole cooking, and finally selecting the correct staples to put in your Gumbo will make the all the difference in the world.
I will cover the basics for creating the gumbo roux in my next posting of the Gumbo Flavor of the Month Series.
We will continue from there until the finale ending in March , so please stay posted.

Happy Halloween

Happy Halloween Goblins and Ghouls!

This has to be one of the most fun holidays to celebrate besides Christmas.Why? Because we all can be at liberty to act like kids. Playing dress-up and acting silly and goofy.

But what is the best treat Halloween has to offer! In the words of Garfield himself-"candy,candy,candy,candy"! All kinds of candy, gooey, fruity, weird flavors and then their is the homemade candies.

I love to read what new trends are out there each year for this day. And this is what I'm finding.
Homemade candy that mimics store bought varieties are a lot more popular than 10-15 years ago, not to say people were not making it. It's just more popular now than ever.

With that being said I'll share this link I found today, I like it because it makes the search for the candy recipes a one-stop shop.

http://shine.yahoo.com/event/halloween/7-homade

What's Cooking Roz? Autumn Soups and Stews

It's the great pumpkin! Yes indeed. So many culinary uses we have for this surprisingly nutritious gourd.

The culinary creations from the pumpkin are endless, both savory and sweet alike. But let's face it, there is nothing like the fall that sets it off like a bowl of piping hot, creamy, velvety pumpkin soup!

Creamy Pumpkin Soup


The great master of  the French Grande Cuisine-  Auguste Escoffier ( 1846-1935)
classified soups during his era amongst other world renowned French chefs.

There were the obvious clear soups, purees, cullises, bisques, veloutes,and cream soups.And there were also vegetable, special soups and foreign soups.
Each category with its own unique preparation , and for variety, choice ingredients. Because of  the changes in consumer health consciousness  and kitchen operations some of Escoffier's classics have become almost obsolete.

On the contrary, quite a few techniques still remain untouched by the nouveau chefs and cooks .
 Pumpkin soup would fit right up there in the pureed bunch in Escoffier's classification of soups, yum, yum!

Be sure to stop by my recipes sections, on posts for this and other Autumn soup/stew ideas

What's Cooking Roz? - Autumn Soups and Stews



Caribbean Oxtail Stew

Autumn is that time of the year when it's not quite bone chilling cold outside, but just cool enough for us to cozy up to a nice hot bowl or mug full of our favorite soup or stew.Hearty, satisfying , comforting foods is still a favorite worldwide.One of my family's favorite is the Caribbean Oxtail stew. Even my granddaughter loves this stew.

Oxtail soups as well as stews are typically braised and or stewed for hours before consuming.
Versions of the soup are traditional dishes in South America, West Africa, Asian, Italian and Caribbean and in African-American households. It seems like many cultures specialize in their own version, delicious indeed.
I hope you enjoy this version. Recipe posting as well other Autumn/Winter warmers are soon to follow.

Keep an eye out for my posting of Gumbo of the month,  each month I will feature a different flavor of Gumbo.
Recipes to follow , along with the secrets of making a real good Gumbo, it's simpler than you think.
 Soups On!

My Favorite Cookbooks to live by

I'm sure every Chef, Cook and Foodie, worldwide have at least one to five cookbooks they use regularly.These books become our best friend in need, and serve as a source of reference.

Roz dubbed these cookbooks the "how to boil water series" Lol.

In these versatile books you will find sections that tell you how to cook, bake , broil, boil, and shop you name it , it's in there.

There are plenty of choices out there in the market and more on the way to be published, here are a few I listed that has served me well whenever I did not cook from scratch (impromptu cooking, recipes from memory).

The Joy of Cooking-All purpose cooking, it's well organized into fruits, vegetables, types of meats etc.,and all of its cooking methods. The illustrations are very thorough on techniques, what the food item looks like

 

The Food Lover's Companion

A comglamerlate of food terminology, it's what a medical dictionary is to the cooking world.

Hey what can I say it's Martha!

I have two of Martha's hor's oeuvres handbooks,you can create your own appetizers too!



The Other Bible



The recipes begin from small scale cakes to large wedding party servings.

I like to use this also to guesstimate some of my own recipes portions. Powder sugared icings & frosting are not frequented here .

Bon Appetite!

Autumn Soups: Smoked Turkey Chowder

Smoked Turkey gave this chowder a unique smokey essence

Check my recipe file for recipe

Quick and Light Family Meals-Lemongrass scented chicken pasta

This dish is so quick and tasty.It can be done and ready to sit on the table in less than 1hour. 

Prepare 1lb.of pasta, cook until -al dente, drain set aside.Simply saute 2-3 chicken breasts strips in olive oil until tender.Add 1-large red onion cut into strips,add 1-2tblsp. fresh minced lemongrass, and garlic. Toss pasta into pan with the chicken,while stirring, add 1/2c. chicken broth or prepared chicken boullion. Reduce liquid if needed, then add, 2tblsp-flatleaf parsley.And Voila!