Scott Peacock, Southern Corn Bread and Corn Bread-Pecan Dressing

From the kitchen of One Perfect Bite...Just last week we explored the life of Edna Lewis, a woman many believe to be responsible for the revival and preservation of Southern cooking. Her story is a compelling piece of Americana but lurking in the background of that tale lies another that begs to be told. In the early 1990's, Miss Lewis met Scott Peacock, a troubled young chef who suffered from fierce bouts of clinical depression. Drawn by their shared love of the South and Southern cooking, this old woman and this young, gay white man forged an unusual friendship. Together they harnessed memories, techniques and recipes and combined them in the book, The Gift of Southern Cooking. They became known as the Odd Couple of Southern Cooking. There was nothing kinky here. She wished to pass on what she knew and he was an avid listener who was willing to soak up all she had to pass along. Over time they became family to each other. In the early days of their friendship she helped him through bouts of depression and kept him focused. As she aged and became fragile, he became her caretaker. She lived with him for years and died at the age of 89 in his home. Scott first met Edna when he was in his early 20's working as a chef for the governor of Georgia. They met at a food festival where he helped her make pies, and, in the course of conversation, shared with her his love of Southern cooking. She invited him to visit her in Brooklyn and there convinced him to shelve his plans for foreign study, urging him to stay in-country and document the food he already knew and loved. As corny as it sounds, he writes from the heart, and when they worked together he added balance to her memories and opinions and was able to combine her cooking instincts with his own. He was the heart, she was the soul of their collaboration. In 2007, Scott was named Best Chef in the Southeast by the James Beard Foundation. These days he is working on a memoir that will include his time with Edna and, in a separate project, documenting the food memories of other octogenarians in the South. If you have about 20 minutes you might want to link to this touching video. I've chosen a simple recipe for corn bread and corn bread-pecan dressing to highlight his cooking style. It made this damn Yankee smile. I think you'll like it, too





Corn Bread-Pecan Dressing...from the kitchen of One Perfect Bite courtesy of Scott Peacock via Chef Recipes Made Easy

Ingredients:
Southern corn bread (see below)
3 cups pecan halves (11 ounces)
8 thick slices of slab bacon
1 stick plus 2 tablespoons unsalted butter (5 ounces), 4 tablespoons melted
3 cups coarsely chopped onions
3 cups coarsely chopped celery
3 large shallots, minced
1-1/2 tablespoons rubbed sage
1 tablespoon dried thyme
6 large eggs, beaten
1-3/4 cups chicken stock or canned low-sodium broth
Salt and freshly ground pepper

Directions:
1) Break corn bread into large pieces, scatter on a baking sheet and let dry overnight. 2) Preheat oven to 400 degrees F. On a rimmed baking sheet, toast pecans for about 10 minutes, or until nicely browned and fragrant. Transfer to a plate to cool. Reduce oven temperature to 325 degrees F.
3) In a large skillet, cook bacon in 6 tablespoons of butter until very crisp, about 10 minutes; reserve the bacon for another use (I recommend BLT's). Add onions, celery, shallots, sage and thyme to skillet and cook over low heat until vegetables are tender, about 25 minutes.
4) Tear corn bread into 1 1/2-inch pieces and place in a large bowl. Top with cooked vegetable mixture and pecans and toss well. Stir in melted butter, eggs and 1 cup of the chicken stock. Season with 1 1/2 teaspoons of salt and 1 teaspoon of pepper and mix well.
5) Butter a large shallow baking dish and add corn bread dressing. Cover with foil and bake for 30 minutes. Uncover and baste dressing with 6 tablespoons of remaining stock. Bake for 10 minutes longer, then baste with remaining 6 tablespoons of stock. Bake for 20 minutes longer, or until golden brown on top and heated through. Yield: 12 servings.




Southern Corn Bread...from the kitchen of One Perfect Bite courtesy of Scott Peacock via Chef Recipes Made Easy

Ingredients:
4 tablespoons unsalted butter
3 cups white cornmeal, preferably stone ground
2 teaspoons cream of tartar
2 teaspoons salt
1 teaspoon baking soda
3 cups buttermilk
4 large eggs, beaten

Directions:
1) Preheat oven to 450 degrees F. Put butter in a 10-inch cast-iron skillet and melt the butter in oven.
2) Meanwhile, mix cornmeal with cream of tartar, salt and baking soda in a large bowl. Add buttermilk and eggs and stir to blend.
3) Remove skillet from oven and swirl to coat with butter. Pour melted butter into e batter and stir just until incorporated. Scrape batter into hot skillet and bake for about 35 minutes, or until crusty around edges and springy to touch. Invert corn bread onto a rack and let cool completely. Yield: 1 10-inch cake.

Bow Tie Pasta with Cabbage, Pancetta and Cheese

From the kitchen of One Perfect Bite...This dish has moved from beta testing and is now firmly ensconced in that part of my recipe collection reserved for visiting grandsons. The older crew have always been good eaters, but their palates are developing and they are starting to appreciate theme and variation in their meals. I know they'll love the way this dish that takes old and familiar ingredients and mixes them in a way that is completely new to them. The combination of noodles and cabbage is found in many cuisines, but I think Jamie Oliver's unique presentation of this dish stands heads and shoulders above the others that I've tried. As a child, I became familiar with Krautfleckerl and Haluski thanks to our German and Polish neighbors. I happened to love both preparations, but over the years cabbage lost its cache and wasn't often served on American tables. It is experiencing a bit of a resurgence now thanks to influence of the fresh and local food movement. There would be converts aplenty if everyone could taste Oliver's creation. This dish is not inexpensive to prepare. It uses pancetta and I know there will be a temptation to use blanched bacon in its place. Try not to do that. Blanched bacon taste like blanched bacon and the unique flavor of pancetta is important to the success of this dish. Slivered almonds, however, can be used in place of pine nuts, which, for reason I will never understand, have become ridiculously expensive and worthy of a king's ransom. Obviously, buffalo mozzarella would be wonderful in this dish, but any decent fresh mozzarella will work well as a stand-in. If you are looking for something a bit different to tease your appetite and palate, I think you'll really enjoy this combination. Here's the recipe.

Bow Tie Pasta with Cabbage, Pancetta and Cheese...from the kitchen of One Perfect Bite inspired by Jamie Oliver

Ingredients:
1/4 cup extra-virgin olive oil
1/4 pound thinly sliced pancetta
3 tablespoons pine nuts
2 teaspoons chopped fresh thyme leaves or 1/2 teaspoon dried thyme
1 garlic clove, minced
1 head of Savoy cabbage (about 1 3/4 pounds)—tough outer leaves discarded, cabbage quartered, cored and cut crosswise into 1/2-inch ribbons
Salt and freshly ground pepper
1/2 cup water
1/4 cup freshly grated Parmesan cheese
1 pound bowtie pasta (farfalle)
7 ounces fresh mozzarella, cut into 1/2-inch dice

Directions:
1) Heat 1 tablespoon of olive oil in a large, deep nonstick skillet. Add pancetta and cook over moderate heat, turning once, until golden, about 5 minutes. Transfer pancetta to a cutting board and coarsely chop. Strain the fat through a fine sieve; wipe out the skillet and pour fat back into it.
2) Add pine nuts to skillet and cook over moderate heat, stirring, until golden, about 3 minutes. Using a slotted spoon, transfer nuts to a plate. Add thyme and garlic to the skillet and cook, stirring, until fragrant, about 1 minute.
3) Add cabbage and toss to coat with drippings. Cover and cook over moderately low heat until wilted, about 3 minutes. Season with salt and pepper. Add water and
Parmesan, cover, and cook until the cabbage is tender, about 10 minutes.
4) Meanwhile, cook pasta in boiling salted water until al dente. Drain pasta and shake dry, then return it to pot. Add cabbage, mozzarella, pancetta, pine nuts and remaining 3 tablespoons of olive oil and toss until cheese is slightly melted. Season with salt and pepper. Transfer to a bowl and serve. Yield: 6 to 8 servings.

This post is being linked to Presto Pasta Nights which is celebrating its fifth anniversary this week. Congratulations Ruth!









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Shrimp Creole

From the kitchen of One Perfect Bite...Reasonably quick and easy to make, this dish is a wonderful choice for a meatless Monday or Lenten Friday meal. I make it several times a year and prepare it for guests when I want to limit the time I spend in the kitchen. The recipe, originally developed by Emeril LaGasse, can easily be doubled and, save for the last minute addition of shrimp, it can be prepared days ahead of serving. The roux that forms the base of the sauce in which the shrimp are cooked was originally made with bacon drippings. I've substituted a vegetable oil that I think you'll be more comfortable using. I've made few other changes to the recipe although I always use shrimp stock to prepare it. I find commercial fish stocks to be very strong, so I make my own by simmering the shells from the shrimp that will be used in the dish in lightly salted water. My recipe, and I use that term lightly, uses 3 cups of water to simmer the shells from 2 pounds of shrimp. I bring the mixture to a boil, then lower the heat and let the shells simmer for 30 minutes or so before straining. That's all there is to it. I think it works wonderfully well. While there is some chopping to be done, this recipe is easy enough for beginning cooks to successfully complete. While the roux must be watched carefully to prevent burning, there are no other tricks associated with the recipe. I like this dish and I think it will please those of you who try it. Here's the recipe.

Shrimp Creole...from the kitchen of One Perfect Bite inspired by Emeril LaGasse

Ingredients:
2 tablespoons vegetable or olive oil
2 tablespoons all-purpose flour
1 cup finely chopped yellow onions
1/2 cup finely chopped green bell peppers
1/2 cup finely chopped celery
1 tablespoon minced garlic
3/4 teaspoon salt
1/2 teaspoon crushed red pepper, or to taste
2 bay leaves
2 tablespoons tomato paste
3 cups finely chopped, peeled, seeded tomatoes
1-1/2 teaspoons chopped fresh oregano
1 teaspoon chopped fresh basil
1 teaspoon chopped fresh thyme
1 teaspoon grated lemon zest
1 teaspoon Worcestershire sauce
1-1/2 teaspoons hot pepper sauce
2 cups cold chicken, shrimp or fish stock
2 pounds peeled and deveined shrimp
1/4 cup fresh parsley, chopped
Hot cooked long-grain white rice, for serving
1/2 cup chopped tender green scallion tops

Directions:
1) Heat oil in a medium, heavy saucepan over moderate heat. Add flour and stirring constantly with a heavy wooden spoon, cook until a roux a light brown forms, about 6 minutes.
2) Add onions, celery, and bell pepper and cook over medium heat, until vegetables are tender, 5 to 6 minutes.
3) Add garlic, salt, red pepper, and bay leaves, and cook, stirring, for 30 seconds.
4) Add tomato paste and cook, stirring constantly, until it starts to color, about 2 minutes.
5) Add tomatoes, oregano, basil, thyme, lemon zest, Worcestershire and hot pepper sauce, and cook, stirring, for 2 minutes.
6) Add stock and bring to a boil. Reduce heat to low and simmer, uncovered, until sauce thickens and reduces by one-quarter in volume, 20 to 25 minutes, stirring occasionally.
7) If you plan to serve immediately, add shrimp and cook, stirring, until cooked through and tender, about 5 minutes. Adjust seasoning to taste. Mound 1/2 to 3/4 cup rice in each of 4 to 5 bowls. Spoon shrimp Creole over rice. Garnish with scallion tops and serve immediately. Yield: 4 to 5 servings.









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White Chocolate and Raspberry Cheesecake

From the kitchen of One Perfect Bite...The combination of tangy cream cheese and raspberries is enough to make the angels sing. Add white chocolate to the mix and watch the gods descend Mt. Olympus to search for that mortal ambrosia called cheesecake. To understand my exuberance you have to taste the cake. I know, I know. You are absolutely right. It is ridiculously expensive and time consuming to make. While I can argue its merits, I can't deny it's a near perfect example of wretched excess. That being said, I still hope you will try this when you have some time. Plan to make this a full 24 hours before you plan to serve it. This is a very creamy cake and it is difficult to cut if not properly chilled. The cake can be frozen weeks ahead of time but the glaze should be applied just before serving. I cut the cake in these picture while it was frozen to assure neat slices. Forgive my cheat. Here's the recipe for one of the best cheesecakes I've ever tasted. I know you'll enjoy it.

White Chocolate Raspberry Cheesecake...from the kitchen of One Perfect Bite inspired by The Baking Pan

Ingredients:
Vanilla Cookie Crust:
1 cup vanilla wafer cookie crumbs
1/2 cup toasted almonds, finely chopped
4 tablespoons melted butter, divided use
White Chocolate Raspberry Filling:
12 ounces (about 2 cups) white chocolate chips
4 (8 ounce) packages cream cheese, room temperature
1 cup granulated sugar
1 cup sour cream, room temperature
1 tablespoon pure vanilla extract
1/4 teaspoon salt
4 large eggs
2 tablespoons all-purpose flour
2-1/2 cups (about 12 ounces) fresh raspberries
Sour Cream Topping:
1-1/2 cups sour cream, room temperature
3 tablespoons granulated sugar
1/2 teaspoon pure vanilla extract
Raspberry Sauce:
1 teaspoon cornstarch
2 teaspoons freshly squeezed lemon juice
1/2 cup seedless raspberry jam
1 tablespoon raspberry liqueur or cranberry or orange juice
Garnish:
About 1/2 cup fresh raspberries

Directions:
1) Preheat oven to 350 degrees F. Brush bottom and sides of a 9 x 3-inch round springform pan with 1 tablespoon melted butter.
2) To make vanilla cookie crust: Combine vanilla cookie crumbs, toasted almonds and remaining 3 tablespoons melted butter in a medium-sized mixing bowl. Stir until thoroughly mixed and mixture is crumbly. Pour crumb mixture into prepared springform pan. Press crumb mixture firmly into bottom of pan. Place pan on a cookie sheet and transfer to oven. Bake for 10 minutes. Remove pan and cool on a wire rack. When pan is cool to touch, wrap bottom and sides of pan with a double layer of heavy-duty cooking foil. Reduce oven heat to 325 degrees F.
3) To make white chocolate and raspberry filling: Melt white chocolate in a double boiler set over hot water. Set aside to cool slightly. Place cream cheese and sugar in the bowl of an electric stand mixer. Mix at medium-slow temperature, scraping sides of bowl as necessary, until mixture is smooth and creamy, about 2 minutes. Add sour cream, vanilla and salt and beat until mixed. Add melted chocolate and beat until thoroughly combined, about 1 minute. Add the eggs 2 at a time, beating until thoroughly combined, about 1 minute, scraping sides of bowl bowl between additions. Do not over beat. Combine raspberries and flour in a separate bowl and toss gently. Fold into batter with a light hand. Let rest for 5 minutes. Bring a kettle of water to a boil. Meanwhile, pour filling into springform pan and set it in a large roasting pan. Transfer roasting pan to an oven rack. Carefully pour boiling water halfway up sides of springform pan. Bake for 70 to 80 minutes, or until edges are set but center of cake is still jiggly. Remove from oven and place on a wire rack to cool. Immediately run a thin knife around edge of pan, being careful not to gouge sides of cake. This helps prevent cracking. Let sit for one hour.
4) To make sour cream topping: Preheat oven to 425 degrees F. Combine sour cream, sugar and vanilla in a small bowl. Mix well. Spread it over surface of cheesecake. Return cake to oven and bake for about 5 minutes to set topping. Remove cake and cool completely on a wire rack. When completely cool, cover with plastic and refrigerate for 24 hours.
5) To make raspberry sauce: Combine cornstarch and lemon juice in a small saucepan. Add raspberry jam and stir until combined. Cook over medium-low heat, stirring constantly, until mixture is bubbly. Cook and stir for 1 minute longer. Remove from heat. Cover tightly and refrigerate for at least 2 hours.
6) To serve: Spoon raspberry sauce over center of cheesecake, then spread almost to edges of cake. Garnish with fresh raspberries if desired. Yield: 12 to 16 servings.







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Avocado Pudding with Chocolate and Coconut

From the kitchen of One Perfect Bite...This simple silky pudding is a great way for those with a sweet tooth to end a meal. The pudding comes together in minutes and it has enormous appeal for those who crave chocolate desserts. The avocados add a rich silkiness to the pudding that's usually not found in simple desserts, while the coconut milk adds a layer of flavor more typical of something you might be served in the tropics. Variations of this recipe are common on the internet, so it is very difficult to trace the recipe to its original developer. While I have substantially changed its form, I must credit The Taste Space for the inspiration that led to my version of the recipe. I also have to thank the folks at SoCal Avocados for the generous gift that made this past week of testing and experimentation possible. You can find their website, here. As you glance through the ingredient list, you'll see many spots where it would be possible to make substitutions of your own choosing. I liked this recipe and I think you will, too. Here's how the pudding is made.

Avocado Pudding with Chocolate and Coconut...from the kitchen of One Perfect Bite

Ingredients:
2 ripe avocado (about 2 cups mashed)
3 tablespoons honey, or to taste
1/2 cup + 2 tablespoons cocoa powder, sifted
1/4 to 1/2 teaspoon almond extract
1/2 teaspoon vanilla extract
Pinch of cardamom
1 teaspoon lemon juice
1 cup unsweetened coconut milk

Directions:
Blend all ingredients, except coconut milk, in a food processor or blender until smooth. With blender running, drizzle in coconut milk, and pulse until absorbed. Spoon pudding into dessert cups. Chill. Yield: 4 to 5 servings.







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50 Women Game Changers in Food - #36 Edna Lewis - Silken Turnip and Potato Soup

From the kitchen of One Perfect Bite...It doesn't happen often, but sometimes I literally have to look up to the people I look up to. Edna Lewis, a giant of a woman and one whose influence in the food world was enormous, holds position 36 on the Gourmet Live list of 50 Women Game Changers in Food. She was born the grandchild of freed slaves and was raised in the rural community of Freetown, Virginia which they helped to found. She was taught to cook over a wood stove by her Aunt Jenny and the basic skills she learned there were the foundation on which a great culinary career was built. She left home following the death of her father and at 16 found herself in Washington, D.C. She would later move to New York City where her reputation as a Southern cook began to grow. While Edna, a political activist, would go on to become a great chef, and, as a custodian of true Southern cooking, teach a generation of young cooks all she knew, her first jobs in the city were as as a laundress and seamstress. She also worked for a period of time at The Daily Worker and married Steve Kingston, a communist who would later object to her feeding the elite. Shortly after her marriage she met John Nicholson, an antiques dealer who loved Southern cooking. Together they opened a restaurant, The Café Nicholson, where she did all the cooking. Her dishes were simple, delicious Southern food but the café attracted numerous famous faces and it became a watering hole for the literati and glitterati of the day. Edna stayed with restaurant until 1954. In the late 1960's, an injury forced her to stop cooking professionally. Encouraged by Craig Claiborne and Judith Jones, another of our 50 Women Game Changers, she produced her first cookbook, The Edna Lewis Cookbook. Several years later she published what has come to be known as the classic study of Southern cooking, The Taste of Country Cooking. I quote now, " Her books are as much personal memoirs as collections of recipes. They contain wonderful histories of Southern food and reflections on rural life. Her books are full of tips acquired from a lifetime of cooking. Edna’s pioneering chapters on fresh foods and seasonality predate the American culinary revolution." Edna also lived and worked in Chapel Hill, North Carolina, Charleston, South Carolina and Decatur, Georgia. She retired as a chef in 1992 and in the mid-1990’s, she and a group of friends started the Society for the Revival and Preservation of Southern Food. In 2003, she and Scott Peacock, a friend and collaborator, published The Gift of Southern Cooking. She died in 2006 at the age of 89. Some considered her to be "the South's answer to Julia Child". I consider her to be an original who beat the odds and, in the course of her journey, left footprints that made the journey of others infinitely easier.

I have an old copy of a special issue of Food and Wine magazine, called Chef's Recipes Made Easy, and Edna Lewis is one of those featured in the publication. Her contribution is a series of courses that make up a Southern Thanksgiving meal. One of the recipes I'd marked to try was her version of Silken Turnip and Potato Soup. This post gave me the incentive I needed to give it a try. Happily, I can recommend this without reservation. If you are looking for a soup with which to start a meal, this is a perfect candidate. I hope you will give it a try. Here's the recipe.

Silken Turnip and Potato Soup...from the kitchen of One Perfect Bite courtesy of Edna Lewis and Scott Peacock

Ingredients:
6 tablespoons unsalted butter
4 medium onions, thinly sliced
3 pounds turnips, peeled and thinly sliced
1-1/2 pounds baking potatoes, peeled and thinly sliced
Salt
6 cups chicken stock or canned low-sodium broth
1/4 teaspoon freshly grated nutmeg
1/4 cup finely shredded basil, for garnish

Directions:
1) In a large heavy stockpot or casserole, melt butter until it foams. When foam subsides, add onions and cook over moderate heat until softened but not browned, about 5 minutes. Add turnips and potatoes and stir to coat with the butter. Add 2 teaspoons of salt, cover and cook over low heat, stirring occasionally, until tender, about 20 minutes.
2) Stir in chicken stock and bring to a simmer. Cover partially and cook over moderate heat until the vegetables are very tender, about 10 minutes. Working in batches, puree soup in a blender until perfectly smooth. Return soup to the pot and season with salt and nutmeg. Ladle soup into shallow bowls and garnish with the basil before serving. Yield: 12 servings.

Cook's Note: The soup can be made and refrigerated a day before serving.

The following bloggers are also featuring the recipes of Edna Lewis today. I hope you'll pay them all a visit. They are great cooks who have wonderful blogs.

Val - More Than Burnt Toast, Taryn - Have Kitchen Will Feed, Susan - The Spice Garden
Heather - girlichef, Miranda - Mangoes and Chutney, Jeanette - Healthy Living
Mary - One Perfect Bite, Kathleen - Bake Away with Me, Sue - The View from Great Island
Barbara - Movable Feasts , Linda A - There and Back Again, Nancy - Picadillo
Mireya - My Healthy Eating Habits, Veronica - My Catholic Kitchen
Annie - Most Lovely Things, Claudia - Journey of an Italian Cook, Alyce - More Time at the Table, Amrita - Beetles Kitchen Escapades

Next week we will highlight the career and recipes of Severine von Tscharner Fleming. It will be really interesting to see what everyone comes up with. If you'd like to join us please email me for additional information no later than Monday, February 27th.

Angel Hair Pasta with Creamy Corn and Avocado Sauce

From the kitchen of One Perfect Bite...This recipe has been in the public domain for years now and while I've always wanted to try it, curiosity and the contents of my pantry were never in sync with one another, so, that just never happened. With last week's gift of avocados from SoCal Avocados I finally had the ingredients and the incentive I needed to give the recipe a try. It was worth the wait, though it's a shame it took so long for that to happen. This is a subtle, sophisticated and delicious pasta that also happens to be easy to prepare. I didn't think the dish was substantial enough to serve as a main course, so I served it tonight with a simple poached salmon and they were a perfect match for each other. The taste and color of both dishes was remarkable, though I must say the pasta would be wonderful with any plain grilled meat or fish. The avocado adds a wonderful silkiness to the sauce and the corn with which it is blended adds a wonderful dimension to the taste of the finished pasta. I heartily recommend this recipe and I hope all of you will give this a try. I do have one caution to share with you. Don't substitute a more substantial pasta for the angel hair. This dish really needs a fine, thin pasta. Be sure to follow the directions that come on the box and carefully monitor the cooking time. This cooks quickly and will turn gummy in a flash. I must admit I was surprised at how much we enjoyed this. I'll be serving it again. While this was a sponsored post written on behest of SoCal Avocados who provided the fruit, the opinions expressed here are my own. I think you'll like this unusual pasta. Here's the recipe.

Angel Hair Pasta with a Creamy Corn and Avocado Sauce...from the kitchen of One Perfect Bite

Ingredients:
1 cup frozen corn, thawed
1 large ripe avocado
2 cloves of garlic, coarsely chopped
1 teaspoon lemon juice
4 tomatillos, parboiled
1 jalapeno chili, seeded and chopped
1 tablespoon olive oil
2-3 cups reduced sodium chicken or vegetable broth
1 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon red pepper flakes
1 pound angel-hair pasta, cooked al dente
1/2 cup freshly grated Parmesan cheese

Directions:
1) Bring a large pot of water to boiling.
2) Combine corn, avocado, garlic, lemon juice, tomatillos, jalapeno chili, olive oil and 2 cups chicken stock in a blender jar. Blend completely, adding remaining chicken stock as needed if sauce is too thick. Add salt, pepper and red pepper flakes. When completely blended, pour sauce into a sauté pan and bring to a low simmer, stirring frequently for approximately ten minutes.
3) Cook pasta, per package directions, while sauce is heating.
4) Pour sauce over cooked pasta, toss, top with Parmesan cheese. Serve immediately. Yield: 4 to 5 servings.









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Curried Coconut and Avocado Soup

From the kitchen of One Perfect Bite...I received a package via FedEx toward the end of last week. It contained avocados, lots and lots of them, and as a result I've been on a tear, testing and creating recipes that put my bounty to good use. The rules of the blogging game kinda force me to say that the posts you'll see over the next few days are sponsored by the folks at SoCal Avocados, a family-owned company in California. They have a fantastic website, found here, where you can order a variety of heart-healthy, hand-picked avocados that will be delivered to your home with no associated shipping costs. There is even an Avocado of the Month Club that allows members to sample the various types of avocados they sell. The avocado is an unusual fruit because it contains monounsaturated, or good, fat that is easily digested by the body. It is considered to be a Super Food because it is high in antioxidants and has high concentrations of crucial nutrients that some believe help prevent the effects of aging. I'm all for that! Health benefits aside, these are nice folks to do business with and their boxed avocados would make wonderful gifts for customers who have received one fruit basket too many. I hope you'll pay them a visit.

Today's recipe is the first of three that will take advantage of my avocado windfall. This simple starter is based on a soup that first appeared in the cookbook, Sunday's at Moosewood Restaurant. The soup, which is served chilled or at room temperature, contains just 4 ingredients and can be table ready in less than 30 minutes. It is a great way to start a meal when you are looking for something that is a bit out of the ordinary. The soup has wonderful color and I like to heighten the effect with a garnish of celery or lime wedges. I hope you'll try the recipe. It is really pleasant and good enough to serve even fussy guests. I know those of you who enjoy mild curry dishes will like it. Here's the recipe.

Curried Coconut and Avocado Soup...from the kitchen of One Perfect Bite adapted from Sunday's At Moosewood Restaurant

Ingredients:
2 (medium-ripe) avocados
1-1/2 cups vegetable broth + broth to thin as necessary
1-1/2 cups coconut milk
1 teaspoon curry powder
1 teaspoon lemon or lime juice
3/4 teaspoon salt
1/4 teaspoon pepper

Directions:
Scoop flesh from avocados and place in a blender. Add vegetable broth and blend until well incorporated. Add coconut milk, curry powder, lemon juice, salt and pepper. Blend again until smooth. Adjust seasoning to taste. Chill. Yield: 4 to 5 servings.








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Oatmeal Pancakes for Shrove Tuesday

From the kitchen of One Perfect Bite...Shrove Tuesday, also known as Fat Tuesday, precedes the first day of Lent. In more secular countries, particularly those that are English speaking, it is also known as Pancake Day. The tradition of serving pancakes on the eve of Lent is centuries old and it came about because there was a need to consume rich and restricted ingredients such as sugar, fat, flour and eggs before the 40 day Lenten fast began. Pancakes were an easy way to do that. While fast requirements are considerably easier these days, it is still fun to observe the pancake ritual. While I'm including links to the pancake recipes already posted on One Perfect Bite, I also wanted to add another for those of you who might be looking for something new. These oatmeal pancakes were originally developed by Kim Broyce and her recipe has appeared on way too many blogs to mention here. I decided to post it again on the odd chance that you have not yet seen or tried it. These pancakes are simply too good to miss. They are very easy to make, though you will need a blender to make the oat flour needed to prepare them. One cup of uncooked oatmeal will yield 3/4 cup of flour. You will also need to have cooked oatmeal on hand. Save for the double dose of oatmeal, the recipe comes together easily. I must admit to one "cheat" when I make these. I am constitutionally incapable of making pancakes in a cast iron skillet. Mine take on odd shapes and burn at the edges. I long ago admitted my failure and plugged in an electric griddle which solved the problem nicely. I like to serve these hot from the griddle with good butter and pure maple syrup. I hope you will try these. They really are delicious. Here's the recipe.

Oatmeal Pancakes...from the kitchen of One Perfect Bite courtesy of Kim Broyce's Good to the Grain

Ingredients:
1 cup of all-purpose flour
3/4 cup of oat flour
2 tablespoons of sugar
2 teaspoons of baking powder
3/4 teaspoon of sea salt
3 tablespoons of butter
about 1-1/4 cup of milk (more if needed to thin out the batter)
1 cup of cooked oatmeal (not quick-cook or steel-cut)
1 tablespoon honey
2 large eggs

Directions:
1) Whisk together all-purpose and oat flours, sugar, baking powder and salt in a medium bowl.
2) Melt butter and allow it to cool slightly before whisking it with milk, eggs, oatmeal and honey in a separate bowl.
3) Fold in milk and oatmeal mixture into dry ingredients, gently mixing until combined (don’t use a heavy hand if you’re aiming for tender pancakes).
4) If the batter is too thick, thin out with a little bit more milk.
5) Heat about a tablespoon of butter in a heavy cast iron skillet over medium-high heat and ladle 1/4 cupfuls of batter into skillet once it’s hot (no more than 3 at one time).
6) Once pancake batter starts to bubble, flip and cook for another minute or two before transferring to a plate.
7) Continue to scoop in 1/4 cupfuls of batter (re-butter skillet as necessary) until you have used up all of the batter. Adjust the skillet temperature if you feel that the pancakes are burning or not browning evenly. Serve hot, directly from skillet. Yield: 18 pancakes.








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Indian Dosas

Freedom Fritters - Calas

From the kitchen of One Perfect Bite..."Calas, calas, belle calal. Tout chaud!" The cry is no longer heard on the streets of New Orleans and these sweet rice fritters, first sold in the Latin Quarter by slaves who carried them in baskets balanced on their heads, are slowly fading from culinary memory. Their death knell began during WWII when rationing prevented their being made for sale and they were never able to reclaim the audience who had loved them before the war. Custodians of the city's culinary history try to keep their story alive because rice, and by extension, calas, played a sometimes pivotal role in African-American history, cuisine and culture. Strangely, this humble fritter whose origins are in Ghana helped free some of the slaves who were brought to New Orleans. Before the Louisana Purchase, the Code Noir regulated the roles and relationships of blacks and whites. There were two rules in the Code that help explain the importance of calas to slaves living in the territory. Those who had the money could approach their owners and buy their freedom. The Code also mandated that slaves be given Sundays off. Many of the women spent the day making and selling calas and used that money to buy their freedom. While they are a historical footnote, the fritters are also delicious and if you enjoy beignets, you'll like these sweet rice morsels as well. They can be made with baking powder or yeast and the only trick to making them is to use cold rice so the grains won't clump together when the batter is mixed. This is the second of the three recipes I have for calas. The first can be found here. Today's recipe is a bit easier to make and I hope it will tempt more of you to give the fritters a try. They should be served with a dusting of confectioners' sugar or with cane syrup to please those who have a more demanding sweet tooth. Here's the recipe for freedom fritters.

Freedom Fritters - Calas...from the kitchen of One Perfect Bite courtesy of David Guas and Raquel Pelzel

Ingredients:
1/2 cup long-grain white rice
Peanut oil for frying
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
3 large eggs
2 tablespoons sugar
1 teaspoon vanilla extract
1/2 teaspoon salt
Cane syrup for serving

Directions:
1) Bring 1 cup of water and a pinch of salt to a boil in a small saucepan. Add rice, stir once, reduce heat to low, and cover pan, cooking 18 to 20 minutes or until grains of rice are plump and fluff apart with a fork. Turn rice out onto a baking sheet lined with parchment paper and cool for 15 minutes, then transfer to a plastic container (don't pack it in). Cover with plastic wrap and poke a few holes in the top. Refrigerate for at least 8 hours or up to 2 days.
2) Pour enough peanut oil into a large pot to fill it to a 2 1/2- to 3-inch depth and bring to a temperature between 350°F and 360°F over medium heat. Line a plate with paper towels and set aside.
3) While oil heats up, place flour, baking powder, and cinnamon in a medium bowl. Using a stand mixer or a hand mixer, beat eggs, sugar, and vanilla on high speed until foamy and tripled in volume, 1-1/2 to 2 minutes. Sift in half of dry ingredients, add salt, and mix on low speed until only a few dry streaks remain. Sift in remaining dry ingredients and mix on low speed for a few turns, then add rice and mix until fritter batter just comes together into a loose, roughly textured ball.
4) Once your oil is hot, dip a teaspoon in the hot oil, then into batter and scoop out a heaping teaspoonful. Hold spoon close to oil and let batter roll off and into oil. Repeat with remaining batter; using a slotted spoon, turn and baste fritters occasionally, allowing them to become golden brown on all sides. (Fry fritters in two batches if your pot becomes overcrowded.) If temperature of oil dips below 350 degrees F, increase heat to medium-high. Once fritters are golden brown, transfer them to prepared plate to cool slightly. Serve on a small plate drizzled with lots of cane syrup.Yield: 3 to 3-1/2 dozen calas.









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King Cake - Gateau de Rois

From the kitchen of One Perfect Bite...One of the most pervasive symbols of Mardi Gras is the King Cake or Gateau de Rois. It is a donut-shaped cake that is decorated in almost psychedelic shades of purple, green and gold. The colors of Carnival were chosen years ago and they represent the virtues of justice, faith and power. The cakes can be plain or fancy, but to qualify as a gateau de rois it must contain a tiny plastic or porcelain baby. The person who finds the token then becomes responsible for the purchase of the next King Cake. The King Cake ritual has changed over time, but it's believed that the tradition originated with pre-Christian societies of Western Europe. These groups placed trinkets in special cakes, and it is believed those who found them were rewarded with a crown. Their reigns, however, were of short duration because come harvest season they were sacrificed to appease the gods and sanctify the harvest. It is a big jump from human sacrifice to current King Cake practices in New Orleans, but the tradition appears to have started in the late 1800's when cakes containing beans were used to choose the kings and queens of the weekly Twelfth Night balls. Time has morphed that tradition and the buried bean has become a plastic baby, and the ball is now the carnival we call Mardi Gras.

While I've made dozens of Three Kings Cake for the Christmas holidays, I've never made a King Cake for Mardi Gras. I decided to remedy that today. I selected a recipe developed by John Besh because it sounded other-worldly good. I'm happy to report it made a cake that was both rich and delicious, but, that being said, I must also tell you that the dough used to make it is really difficult to work with. This is not a recipe for beginning bakers. The dough is amoeba soft and needs a final flour adjustment to be workable. It takes a practiced eye to judge just how much should be added. I've made bread for over 40 years now and I'm still not sure I got it right. I also had to play with the liquid needed to make the glaze for the cake. The coup de grâce, however, came when the Silver Fox walked into the kitchen, took one look at the finished cake and innocently asked if that was the way it was supposed to look. I stopped him before the word garish could pass his lips. There will be no fighting over blankets tonight and that pagan ritual I told you about may yet be revived."Laissez les bons temps rouler."

King Cake - Gateau de Rois...from the kitchen of One Perfect Bite Courtesy of John Besh

Ingredients:
Cake
1 cup warm milk
2 tablespoons, dry yeast
1/2 cup sugar
3-3/4 cup flour
3 teaspoon cinnamon
1 dash nutmeg
1 teaspoon vanilla extract
1 teaspoon lemon zest
2 sticks butter melted
5 egg yolks
Icing
2 cups powdered sugar
4 tablespoons condensed milk
1 teaspoon lemon juice
Purple, green and gold decorative sugars
1 feve (broad bean) or plastic baby to insert after baking

Directions:
1) In a large mixing bowl combine warm milk, with yeast, sugar and a tablespoon of flour. Mix with a whisk until both sugar and yeast are dissolved. Allow to sit until mixture begins to froth or foam.
2) Whisk in butter, eggs, vanilla and lemon zest. Add remaining flour, cinnamon and nutmeg and fold into wet ingredients.
3) After dough comes together and pulls away from sides of bowl, shape it into a large ball and turn onto a floured surface. Knead for 15 minutes, or until smooth andelastic.ow. Sha f sides of bowl as a large ball knead the dough on a clean but floured surface for 15 minutes or until smooth and elastic.
4) Place dough back into bowl, cover with plastic wrap and move to a draft free place and allow to rise until double in volume, about 1-1/2 hours.
5) Preheat oven to 375 degrees F.
6) Punch dough down. Divide dough into three equal pieces and form into long rolls that you may either braid or twist around each. Form braid or twist into a circle. and place on a nonstick cookie sheet. Allow to rise for another 30 minutes, or until again double in size.
7) Bake for 30 minutes, or until golden brown. Remove cake to a wire rack to cool.
8) Meanwhile mix powdered sugar with condensed milk and lemon juice, adding more liquid as needed to make a spreadable icing.
9) Spread icing over top of cake and sprinkle with colored sugar while it is still wet. If you wish insert a feve or plastic baby into underside of the cake and transfer to a platter and serve. Yield: 10 to 12 servings.










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Mardi Gras Hurricane Cocktail

Working on the theory that it is better to be weeks too early than a day too late, I wanted to alert all of you who follow One Perfect Bite to changes that are in the wind. Come the 1st of March, Google will no longer support Google Friends Connect on any platform other than Blogger. This has major implications for those of you who have blogs on the WordPress, TypePad, Tumblr or Movable Type platforms. If you have been following One Perfect Bite through Google Friend Connect you will no longer receive automatic updates. That can be remedied by subscribing to my blog using RSS, Facebook, Twitter or email. You can do that by selecting from the buttons that you will find at the top of the column on the right side of the screen. You will also be able to add it to your Google homepage or reader of your choice. I have started to post each day's entry on Pinterest and I'd love to have you take a look at what we are doing there. Obviously, for those of you with blogs on the Blogger platform, nothing will change, at least for the time being. I want to thank all of you for your support and I think I've done everything I can to make this transition as seamless and trouble free as it can be for you. I hope that come the 1st of March, it will be business as usual. I'm just a click away.

Everyone knows that the signature drink of the Kentucky Derby is the Mint Julep. How about Mardi Gras? The beverage of choice in New Orleans this coming week will be the Hurricane Cocktail. I should be embarrassed to admit this, but I first sampled the Hurricane last year at a Fat Tuesday party, where it was the (only) beverage of choice. Were it not for that, I'd probably still be in the woods sipping cider through a straw. I'm not a cocktail person and, while I love wine, I don't seek out drinks that come with parasols. They are just too sweet to my taste and I usually take a pass. Actually, as sweet drinks go, this one is not too bad and lots of folks really love it. For the next few days, I'm going to be featuring foods associated with Mardi Gras and I thought this drink would be a fun place to start. I'm also including a recipe for grenadine. The Hurricane numbs you for what is to come. Here we go.

Hurricane Cocktail Photo Courtesy of PRZman

Ingredients:
4 ounces light rum
4 ounces dark rum
2 ounces grenadine, or passion fruit syrup
2 ounces fresh orange juice
2 ounces sour mix, or fresh lime juice
2 teaspoon superfine sugar
Orange wedges, for garnish

Directions:
Mix all the ingredients in a cocktail shaker, and shake to dissolve the sugar. I used a mason jar. Add ice cubes to come halfway up the sides of 4 tall glasses. Divide the mixture between the glasses. Garnish each with an orange wedge and serve with a long straw. Yield: 4 servings


Grenadine:

Ingredients:
1 quart pomegranate juice
2 cups sugar
2 dashes orange flower water

Directions:
Bring pomegranate juice and sugar to a boil in a saucepan. Reduce heat and cover, allowing it to simmer for 10-15 minutes and stirring occasionally. Allow mixture to cool, then pour into a small decanter or bottle with a tight-sealing lid. Add a dash or two of orange flower water (don't overdo it). Seal the bottle and give it a few good shakes.

Cook's Note: This grenadine should be good for up to 3 weeks and makes about 1-1/2 cups. You can also add a small amount of overproof vodka as a preservative to give it a little longer shelf life.









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50 Women Game Changers in Food - #35 Delia Smith - Bubble and Squeak Rösti

From the kitchen of One Perfect Bite...She is as prolific as Martha Stewart and her voice is heard bell-clear in Britain. I speak, of course, of Delia Smith who is this week's honoree on our journey through Gourmet Live's list of 50 Women Game Changers in Food. She may lack the passion of Elizabeth David, and lead a life that seems almost bland by comparison, but in Britain this plain spoken woman is a force to contend with. Why? I quote now from a profile written about her in The Independent. "Is there anyone who appears duller than Delia Smith? Maybe not; but I would suspect that there are millions of people who are precisely as dull as her: us." Now in her 70's, Delia Smith was born to a working class family and, by her own admission, was just a middling student whose young life was marked by a lack of appreciation. She had no formal training in cooking and, as it turns out, her skill was honed because she wanted to be seen in a more favorable light by a man she had fallen in love with. When that didn't work out, she resolved to become a cook. She arrived in London in 1960 and while working at a travel agency, had dinner in a restaurant called The Singing Chef. She was captivated by the food and soon became a dish-washer at the restaurant. She, by degrees, moved up the restaurant hierarchy and went on to become an assistant at food photo shoots. Her reputation was made when she was able to quickly replace a pie that had been dropped just before a shoot was to began. Word got around and people started to listen to her safe, dependable and basic instructions. She became interested in trying to revive an interest in British food. In 1969, she met Deborah Owen, a newly married literary agent who she taught basic cooking techniques. That acquaintance lead to a job at the Daily Mirror and her career has been on an upward trajectory ever since. Many find her food to be ordinary and her handling of ingredients to be passionless. Yet there she is, larger than life. Her fans, obviously, outnumber her critics. She is Britain's bestselling cookbook writer and the 23 books she has written have sold over 21 million copies worldwide. She has often said she is not a cook. That's probably true, but that overlooks her influence as an arbiter of British eating habits and the way her country cooks. The food world is chock full of saints and sinners who have captured the imagination of the public for reasons that are not always clear. A large segment of Britain heard Delia Smith's voice and responded to it. She has had their ear ever since.

Bubble and squeak is a traditional English dish that is usually made with leftover potatoes and cabbage. The vegetables are fried in a pan until they are well-cooked and brown on both sides. The name comes from the bubble and squeak sounds they make as they cook. This recipe uses fresh vegetables and them cooks them rosti-style. Rosti potatoes are a Swiss dish that is a cross panfried and potato pancakes. Delia's recipe calls for the use of spring greens. Spring greens are actually young, tender cabbage plants that are sold as loose heads of thick green leaves. They do not have the hard core which is found in the middle of fully-grown cabbages. I have never seen them, so I used green the cabbage leaves she suggested as a substitute. This is a nice dish. Mine did not brown in the oven, so I finished them in a skillet before serving. Here is Delia Smith's recipe.


Bubble and Squeak Rösti...from the kitchen of One Perfect Bite courtesy of Delia Smith

Ingredients:
1 pound boiling potatoes (about 3 evenly sized potatoes weighing about 5-oz. each)
3 ounces spring greens or green cabbage (trimmed weight)
2 ounces mature Cheddar, coarsely grated
1 level tablespoon plain flour
1 ounce butter
1 dessert spoon olive oil
salt and freshly milled black pepper

Directions:
1) First scrub the potatoes, then place them in a medium saucepan with a little salt. Pour boiling water over to just cover them, then simmer gently with a lid on for 8 minutes. Drain the potatoes, then, while they are cooling, remove any stalks from the spring greens or cabbage and finely shred the leaves into 1/4-inch slices. This is easy if you form them into a roll and then slice them. Drop the spring greens or cabbage into boiling water for 2 minutes only, then drain and dry well.
2) When the potatoes have cooled, peel them, then, using the coarse side of a grater, grate them into a bowl. Season with salt and freshly milled black pepper, then add the grated cheese and greens or cabbage and, using 2 forks, lightly toss together.
3) To assemble the rösti, shape the mixture into rounds 3 inches wide and 1/2-inch thick. Press them firmly together to form little cakes and dust lightly with the flour. If you want to make them ahead, place them on a plate and cover with clingfilm – they will happily sit in the fridge for up to 6 hours.
4) To cook the rösti, pre-heat the oven to 425 degrees F., placing the baking tray on the top shelf of the oven. Melt the butter and add the oil, then brush the rösti on both sides with the mixture. When the oven is up to heat, place the rösti on the baking tray and return it to the top shelf of the oven for 15 minutes, then turn the rösti over and cook them for a further 10 minutes. Once cooked, it's all right to keep them warm for up to 30 minutes. Yield: 8 rösti.


The following bloggers are also featuring the recipes of Delia Smith today. I hope you'll pay them all a visit. They are great cooks who have wonderful blogs.

Val - More Than Burnt Toast, Taryn - Have Kitchen Will Feed, Susan - The Spice Garden, Heather - girlichef, Miranda - Mangoes and Chutney, Jeanette - Healthy Living
Mary - One Perfect Bite, Kathleen - Bake Away with Me, Sue - The View from Great Island Barbara - Movable Feasts , Linda A - There and Back Again, Nancy - Picadillo
Mireya - My Healthy Eating Habits, Veronica - My Catholic Kitchen
Annie - Most Lovely Things, Claudia - Journey of an Italian Cook, Alyce - More Time at the Table, Amrita - Beetles Kitchen Escapades

Next week we will highlight the career and recipes of Edna Lewis. It will be really interesting to see what everyone comes up with. If you'd like to join us please email me for additional information no later than Monday, February 20th.

Corn and Hominy Casserole

From the kitchen of One Perfect Bite...This lovely casserole can be served as a side dish or as a meatless entrée for lunch or a light supper. The recipe, originally develop by James Beard, has been changed substantially for health conscious cooks and diners. The original recipe used 9 tablespoons of butter and full-fat sour cream. I cannot tell a lie, it was delicious. This scaled back version is tasty as well and I like to serve it as a Lenten meal, along with soup or salad and tortilla chips. This dish used to be called two corn casserole because it is made with a mix of yellow sweet corn and hominy. Hominy is a food made from corn kernels that are soaked in an alkali solution of either lime or lye. The solution removes the hull and germ of the corn and causes the grain itself to puff up to about twice its normal size. Hominy is a common ingredient in Southern and Mexican cooking. This dish is really easy to prepare and it's a great starter recipe for young or beginning cooks. The casserole works really well with barbecue or Southwestern-style meals. I know that those of you who try this will appreciate its unique combination of flavors and the ease with which it comes together. There is nothing here not to like. Here's the recipe.

Corn and Hominy Casserole...from the kitchen of One Perfect Bite inspired by James Beard
Ingredients:
3/4 cup finely chopped green bell pepper
1/4 cup finely chopped jalapeno pepper
1/3 cup cilantro
1 cup reduced-fat sour cream or sour half and half, divided
16 ounces frozen corn , thawed
2 cans (15.5-oz each) hominy , drained and rinsed, divided
1/2 teaspoon freshly cracked black pepper
1/2 teaspoon salt
1 cup Monterey or pepper jack cheese
3 tablespoons butter
cooking spray
1 teaspoon dried chervil

Directions:
1) Preheat oven to 350 degrees F. Spray a tall-sided casserole dish with cooking spray. Combine bell and jalapeno peppers. Stir cilantro into sour cream. Layer 1/3 of hominy, then 1/3 of corn in casserole. Sprinkle with pepper and salt. Top with 1/3 cup mixed peppers. Cover with 1/3 cup sour cream, then 1/2 cup cheese. Dot with 1 tablespoon butter.
2) Build a second layer with 1/3 of the hominy, 1/3 of the corn, 1/3 cup mixed peppers, and 1/3 cup sour cream. Dot with 1 tablespoon butter. (this layer is not seasoned or topped with cheese).
3) Build final layer using remaining hominy, corn, mixed peppers, sour cream, and cheese. Dot with final tablespoon butter. Sprinkle chervil on top of casserole.
4) Bake casserole, uncovered, for 40 minutes. Allow to stand for 10 minutes. Yield: 4 to 5 servings.






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