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Monthly Archives: April 2012

Recipe: Tortilla Española

30 Apr
Tortilla Epanola

Tortilla Española

Tortilla Española, also known as a Spanish omelette, is a thick egg omelette made with potatoes and fried in olive oil.

You can eat it hot or cold. For breakfast, lunch, dinner or a snack. The thickness of the omelette varies, but I made mine on the thin side due to the size of the skillet I used.

Ingredients:

  • 6 eggs
  • 1 3/4 cup olive oil
  • 1 1/2 pounds potatoes, sliced
  • 2 cups onion, diced
  • 1 TBSP salt
  • 1 TBSP paprika
  • 1 TBSP freshly ground pepper

Directions:

  1. Heat the oil in a 10-inch skillet over medium-low heat. Add the potatoes and cook, stirring frequently for about 10 minutes.
  2. Stir in the the onions and salt. Continue to cook until vegetables are tender (about 20 more minutes).
  3. Drain all but two tablespoons of the oil and transfer the vegetables to a bowl.
  4. Wipe the skillet clean.
  5. In a medium mixing bowl, beat the eggs, paprika, salt and pepper together and stir in the vegetables.
  6. Heat one tablespoon of the oil in the skillet over medium-low heat.
  7. Pour the egg mixture into the skillet and cook until set (about 6 minutes).
  8. Loosen the sides with a spatula, place a plate facedown over the skillet and invert the tortilla.
  9. Heat remaining oil in the skillet over low heat. Slide in the tortilla (cooked side up). Cook for 3 more minutes then slide back onto plate.
  10. Cool slightly before serving.

Obviously, inverting the tortilla is the hardest part of this recipe. It really helps to make sure all of the potatoes are cooked into the egg mixture so that the Tortilla Española holds together.

I may be in the minority, but I prefer this dish served chilled. It goes great with a glass of white wine.

 
4 Comments

Posted by on April 30, 2012 in Brunch, Cookin', Recipes

 

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Recipe: Black Bean-Turkey Burgers

25 Apr
Black Bean-Turkey Burger

Black Bean-Turkey Burger

With beach season quickly approaching, I’m all about healthy recipes right now. Here’s a great, healthy recipe for Black Bean-Turkey Burgers.

This recipe sacrifices the calories, but not the flavor which is ideal when trying to eat right.

Ingredients:

  • 1 lb. ground turkey
  • 1 can black beans (drained, rinsed and lightly mashed)
  • 1/2 cup blue corn tortilla chips
  • 1 egg
  • 1 avocado
  • 1 TBSP Tony Chachere’s (or seasoning mix of your choice)
  • 1 TBSP chili powder
  • 1 tsp ground cumin
  • 1/4 cup olive oil
  • 1 cup salsa

Black Bean-Turkey Burger Patties

Black Bean-Turkey Burger Patties


Directions:

  1. Set oven broiler on high.
  2. In a large bowl, combine ground turkey, beans, avocado, egg, tortilla chips and seasoning/spices. Mix with hands and form 6-8 equal-sized patties. Alternatively, you can mix everything by hand and use a biscuit cutter to form your patties.
  3. In an oven-safe skillet, pour in oil then place two patties in skillet. Broil for 5 minutes, flip and broil another 5 minutes. If you don’t have a broiler, this can be done on the stove burner on medium-high.
  4. Transfer the cooked patties to a paper towel-line plate to drain.
  5. Serve the burgers on a whole wheat bun and spoon salsa on top. Add cheese, lettuce and other toppings as you like.

I was able to get 8 servings out of this recipe. The burgers come out juicy and with a nice texture although they may break apart more than a typical hamburger.

Maybe more important than the healthiness of these Black Bean-Turkey Burgers is the fact they can be prepped in about 30 minutes. Also, if you have leftover patties, you can freeze them and serve them later.

 
3 Comments

Posted by on April 25, 2012 in Cookin', Entrees, Recipes

 

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Recipe: Strawberry-Banana Bread

17 Apr
Strawberry-Banana Bread Loaf

Strawberry-Banana Bread Loaf

Is there a better fruit combo than strawberry and banana? I’m not sure there is after making and eating this Strawberry-Banana Bread.

The fresh Louisiana strawberries certainly didn’t hurt. This is a bread that will disappear very quickly. It’s perfect for breakfast, brunch or a mid-day snack.

Strawberry-Banana Bread

Strawberry-Banana Bread


Ingredients:

  • 1 1/2 cup sugar
  • 1 pint fresh strawberries, mashed
  • 1 stick of butter (at room temperature)
  • 2 eggs
  • 3 bananas, mashed
  • 1 cup plain Greek yogurt
  • 2 tsp cinnamon
  • 2 tsp vanilla extract
  • 1 tsp salt
  • 1 tsp baking soda
  • 2 1/2 cups flour
  • 3/4 cup chopped pecans
  • pinch of salt

Directions:

  1. Preheat oven to 325F.
  2. Grease 3 loaf pans.
  3. In a medium mixing bowl, cream together butter and sugar.
  4. Add eggs, mashed bananas and strawberries then set aside.
  5. In a large mixing bowl, mix Greek yogurt, vanilla and cinnamon followed by salt, baking soda and flour.
  6. Combine all ingredients and mix well.
  7. Stir in the chopped pecans.
  8. Divide evenly between the three loaf pans.
  9. Bake for one hour or until toothpick inserted in center comes out clean.
  10. Let cool in loaf pans for 45 minutes to an hour then slice and serve.

You can also freeze the loaves for later use like when strawberries aren’t in season.

This Strawberry-Banana bread is a great Spring treat. It’s one of the easiest bread recipes imaginable.

 
4 Comments

Posted by on April 17, 2012 in Breakfast, Brunch, Cookin', Recipes

 

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The ABCs of Festival Season in Louisiana

16 Apr
French Quarter Festival

French Quarter Festival Sign

It’s festival season in Louisiana! For those unfamiliar with what exactly this means, it means it’s time to indulge in good food, listen to amazing music, hang out with great friends and just celebrate Louisiana life. Although we generally do this all year long. In fact, festivals go on in every month down here.

To put you in the festival spirit, I’m sharing my Louisiana festival knowledge (and I’ve learned a lot from researching this post) — from Abita to Zydeco.

Abita — One of the best beers to come from Louisiana. It’s no surprise it’s readily available at most of the festivals in the state. More importantly, festival season coincides with Abita Strawberry Harvest season — a beer brewed with local strawberries.

Bands — From local musicians to international acts, bands from all over come to play the festivals of Louisiana.

Crawfish — It’s no secret we love us some crawfish in Louisiana. The food reflects that. From crawfish pie to crawfish bread to just plain boiled crawfish, you can’t go to a festival without ordering something crawfish-related. And in case you’re wonder, there’s a whole festival dedicated to mudbugs called the Breaux Bridge Crawfish Festival.

Crawfish Gumbo

Crawfish is always popular in Louisiana.
Photo by Jon Sullivan

Daiquiris — Festival fun aside, it gets hot. And there’s no better way to cool off than with a frozen daiquiri. Bonus points if it’s made using real fruit.

Etouffee — A delicious Louisiana dish made with seafood or chicken, rice and a spicy gravy. A cousin to jambalaya. You’ll probably find both at any festival you attend.

Flags — Some festivals are so packed you have to make your own meeting point. That’s when a flag comes in handy. Just set up your chairs, attach your flags and tell your friends to gather under your flag. The more unique it is, the easier you are to find.

Gueydan — Every year in August, the folks of Gueydan hold their annual Duck Festival.

Hot Sauce — You’ll find it at every festival food vendor. Whether it’s Tabasco, Crystal, Louisiana or another brand, don’t forget to add it to your food. And yes, there is a Cajun Hot Sauce Festival.

Steamboat Natchez

Cruise around the Mississippi River aboard the Steamboat Natchez during French Quarter Festival or JazzFest.

International — Louisiana festivals aren’t just for locals, they attract visitors from around the globe. Lafayette even hosts a Festival International de Louisiane.

JazzFest — The biggest and probably most well-known festival in Louisiana. For two weekends each year, the New Orleans Fairgrounds are transformed into a humongous festival with a variety of musicians, tons of food vendors and lots of arts and crafts. JazzFest regularly attracts hundreds of thousands of people.

Kids — All the Louisiana festivals are fun for the whole family.

Lecompte — Known for the Lecompte Pie Festival, this town’s festival has my favorite festival slogan: “A slice of Louisiana is waiting for you.”

Money — Get out your wallet. Festivals are fun, but they aren’t all that cheap. Especially when you want to try a lot of dishes and have a few drinks. Most are free for admission, but if not, that will set you back as well.

Natchitoches — Home of the Natchitoches Christmas Festival. Lots of lights and holiday cheer at this festival. If it looks/sounds familiar, you may recognize it from the movie Steel Magnolias.

Oysters — Another of Louisiana’s treasured foods. Shuck ’em and enjoy them on the halfshell or find them cooked into a gumbo.

Strawberry Shortcake

Strawberry Shortcake with fresh Louisiana strawberries at the Pontchatoula Strawberry Festival.

Pontchatoula — Home of the best strawberries on Earth so it makes since that Pontchatoula is host to the Pontchatoula Strawberry Festival. You’ll find strawberry drinks and desserts galore at this one.

The Queens — A festival isn’t complete without a beauty queen to reign over it. This is the South after all.

Rayne — Home of my favorite festival theme: the Rayne Frog Festival. When you’re at a festival about frogs, how can you not have a good time?

Shrimp — Seafood is king in Louisiana and shrimp are at the top of the seafood list at most festivals. There’s even a Shrimp and Petroleum Festival in Morgan City.

Tevas — These ugly-ass sandals are all over the place at most festivals. If you have a pair, my apologies, but they just aren’t flattering — on anyone.

Umbrella — Sure, you may need it in case it rains, but what you really need it for is to generate shade of some sort.

Variety — You’ll find this in every aspect of a festival. The music, the food, the people, the theme, the rides. Most festivals have a little something for everyone.

Watermelon — Is there a better summer fruit? No wonder the town of Farmerville holds the Watermelon Festival every year.

Xylograph — X is always a hard one, but a xylograph is a wood carving. You’ll find them at most arts and crafts areas of festivals. Take home one with your name on it…literally.

Yambilee — Sweet potatoes are also abundant in Louisiana and Yambilee in Opelousas showcases the bright orange tubules.

Zydeco — The famous Cajun music is guaranteed to be playing at a stage near you when you attend a Louisiana festival.

Do yourself a favor and visit Louisiana and one of these fine festivals. I promise you’ll have a great time.

 
10 Comments

Posted by on April 16, 2012 in Livin'

 

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True Love is an Iron Skillet

12 Apr
Rainbow Frittata

Rainbow Frittata

One of my fondest culinary memories is remembering all the times by grandfather (I call him pop pop) made cornbread in an iron skillet. I still look back on it as a quintessential experience.

Hearing the creak of the oven as it was opened. The smell of the sweet cornbread in the air. The weight of the skillet. (Though it’s easier to pick it up now, it must have felt like a ton as a kid.) And most importantly, the taste of the cornbread itself. Not too sweet. Light and fluffy, but just crumbly enough.

Unfortunately, my pop pop had a stroke in December of 2010 that left him unable to cook with his beloved iron skillet. It was with a heavy heart that I inherited two of his iron skillet and an iron pot.

But now, every time I cook with one, I feel connected to him. And I know the connection will last as long as I’m alive and cooking. Because let’s face it, those iron skillets are going to outlast me.

Bananas Foster German Pancake

Bananas Foster German Pancake

Since inheriting the iron skillets, I’ve been able to master cooking just about anything in them. Eggs, bacon, pies, frittatas, chili, pancakes and most importantly, cornbread. Well, I say I’ve mastered them, but somehow I think it’s been in my blood all along.

If you aren’t “with it” when it comes to iron skillets, let me break down some major benefits of investing in one (or a few).

  • Nothing really cooks as evenly as an iron skillet. Plus, the entire thing can stand extremely high heat — which requires some heavy duty oven mitts.
  • There perfectly suited for indoor and outdoor cooking. Whether in an oven, on a campfire, on the range or even on the grill, an iron skillet can work in just about any situation.
  • An iron skillet is naturally non-stick when seasoned properly. To season one, just put some oil in it, form a nice coating by moving the oil around and bake it at 350F for about an hour. If it’s new, the instructions may vary some.
    • Salted Caramel Upside-Down Pecan Pie in the Oven

    Salted Caramel Upside-Down Pecan Pie

  • Cleaning an iron skillet is pretty easy. No soap required. Just use warm water and a sturdy, non-metallic brush. For tougher jobs, use some kosher salt then rub clean with a towel.
  • An iron skillet actually adds nutritional value to items cooked in it. Some of the iron is actually leeched into the food while cooking. It sounds weird, but you can’t taste anything.

I would highly encourage you to go out and buy one immediately. However, I would search for a used one with a little bit of history. Something just doesn’t feel right about a brand new iron skillet. It’s sort of a culinary rite of passage.

I know getting mine was. Hopefully, I’ll forever be able to bake cornbread my pop pop is proud of.

Take a look at some recipes I’ve posted using my iron skillet:

 
6 Comments

Posted by on April 12, 2012 in Cookin', Livin'

 

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Recipe: Liège Waffles

11 Apr
Waffles

Liège Waffles

I don’t know many people who don’t like waffles. But if you’re making your waffles from pancake batter, you’re missing out.

Liège Waffles use yeast in the batter as well as pearl sugar to give them a nice texture. This waffles are crisp, yeasty, fluffy and crunchy.

Ingredients:

  • 3 eggs
  • 2 cups flour
  • 1 packet of active dry yeast
  • 2 TBSP light brown sugar
  • 1/3 cup lukewarm water
  • 2 sticks butter, melted
  • 1 TBSP salt
  • t TBSP vanilla extract
  • 1 cup pearl sugar

Directions:

  1. In a small bowl, whisk together water, brown sugar and yeast. Let stand about 5 minutes.
  2. In a large bowl, mix flour and salt. Create a well and pour in yeast mixture. Mix together all ingredients until a lumpy batter begins to form.
  3. Add the eggs (one at a time) and keep mixing to produce a batter.
  4. Mix in the vanilla and melted butter gradually until smooth. The batter should be thick.
  5. Cover the bowl with a damp rag (or plastic wrap) and let sit for 2 hours or overnight.
  6. Stir the pearl sugar into the risen batter. Cover again and let rest for 15 minutes.
  7. Preheat oven to 200F. Also preheat your waffle iron to medium-high.
  8. Brush the waffle iron with melted butter (you can also use non-stick cooking spray).
  9. Use two heaping tablespoons of the batter for each waffle, cooking until golden-brown and crisp.
  10. Transfer the waffles to a plate and keep warm in oven until ready to serve.

These waffles do take some time in the preparation department, but they’re worth it. They’ll wow breakfast guests.

Pearl sugar may be difficult to find in your local grocery store so I recommend heading over to Amazon.com. If you don’t want to buy pear sugar, you can coarsely chop up some sugar cubes as a substitute.

 
6 Comments

Posted by on April 11, 2012 in Breakfast, Cookin', Recipes

 

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Recipe: Strawberry-Rhubarb Pie

02 Apr
Strawberry-Rhubarb Pie

Strawberry-Rhubarb Pie

I’m probably biased, but I think Louisiana is home to the best strawberries on Earth. I’m planning on picking up a pallet in a couple weeks to really experiment with all things strawberries.

This past weekend, I picked up a couple pints from a local farmer’s market and decided to make a Strawberry-Rhubarb Pie. Unfortunately, I only had frozen rhubarb, but the result was still spectacular. Maybe because I also chose to throw in some fresh basil.

Ingredients:

  • 2 pre-made pie crusts, thawed and rolled out (you can make your own if you want)
  • 2 pints fresh strawberries, sliced
  • 2 cups rhubarb, cut into 1/2-inch pieces
  • 1/4 cup fresh basil
  • 3/4 cup sugar
  • 1/4 cup flour
    • Strawberry-Rhubarb Filling

    Strawberry-Rhubarb Filling

  • 1 tsp orange zest
  • 1 TBSP butter, cut into small pieces
  • 1 egg

Directions:

  1. Preheat oven to 400F.
    2. Pie Lattice Work

    Strawberry-Rhubarb Pie before baking.

  2. For the pie filling, mix together the strawberries, rhubarb, basil, orange zest, sugar and flour.
  3. Place one pie crust in a 9-inch pie pan or dish and press into pan. Snip the edges evenly, but leave some crust for a small overhang
  4. Add the filling and drop in pieces of butter on top.
  5. Cut remaining pie crust into 1/2-inch to 3/4-inch strips (with a knife or pastry cutter).
  6. Weave the pie crust strips over the top of the pie, fluting the edges.
  7. Whisk the egg in a small bowl and brush over the top of the pie.
  8. Bake pie at 400F for 15 minutes, then reduce heat to 350F and cook another 35-40 minutes (or until filling is about to bubble over and the crust is slightly browned.
  9. Cool pie on a wire rack for 2 hours.
  10. Serve with whipped cream or vanilla ice cream.

This really is the perfect pie for Spring and/or Summer. It’s fresh, light and has a nice tang to it. The filling actually reminded me of the taste of Gushers (the fruit snacks).

I ran out of time, but I was planning on topping mine with basil whipped cream. I think the basil whipped cream would give it an even better pop of flavor.

 
4 Comments

Posted by on April 2, 2012 in Cookin', Desserts, Recipes

 

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