OYSTER DRESSING

Oyster Dressing "Grand-Mère"

"Chef John Besh says, "This is the only dish worthy of both Thanksgiving

and Christmas dinner at our house." Why? Because it’s unbelievably

delicious - a bready dressing that’s spicy, crispy and nicely briny."

2 ounces slab bacon, cut into 1/4-inch dice

1 stick unsalted butter

1 celery rib, cut into 1/4-inch dice

1/2 green bell pepper, cut into 1/4-inch dice

1/2 small onion, finely diced

2 large garlic cloves, minced

2 tablespoons sweet paprika

1/2 teaspoon garlic powder

1/2 teaspoon cayenne pepper

2 large baguettes (about 1 pound),

cut into 1/2-inch dice (12 cups)

4 dozen shucked oysters plus 1 cup oyster

liquor, oysters halved (2 cups)

2 scallions, minced

2 tablespoons chopped parsley

4 large eggs

1 teaspoon hot sauce

1 teaspoon kosher salt

Preheat the oven to 350 degrees F. Butter a 10-by-14-inch shallow baking dish. In a large skillet, cook the bacon over moderate heat until crisp, about

5 minutes. Add the butter and let melt, then add the celery, green pepper,

onion and minced garlic and cook until softened, about 8 minutes. Add the

paprika, garlic powder and cayenne and cook for 3 minutes, stirring occasionally. 

Put the diced baguettes in a large bowl. Spoon the bacon mixture on top.

Add the oysters and their liquor along with the scallions and parsley. 

In a small bowl, beat the eggs with the hot sauce and salt. Pour the eggs

into the bowl and mix everything together. Scrape the dressing into the

prepared baking dish and bake in the upper third of the oven for about

45 minutes, until heated through and crisp on top. Serve hot.

PICKLED BEET EGGS

How To Make Pickled Eggs With Beets?

Making this recipe with beets is quite delicious. Actually, it is one of our favorite ways to enjoy them.  To prepare this delectable dish you will need the following:

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• Eggs, hardboiled and peeled
• Can of beets in liquid (separated)
• 3/4 cup cider vinegar
• 1 Cup white sugar
• 6 cloves garlic
• Pinch of salt
• Pinch of black pepper

Place eggs, beets, and onion in a mason jar or glass container. Set aside.

In a saucepan, combine the vinegar, sugar, beet juice, salt, and pepper. Bring to a boil, then lower heat and simmer for about 5 mins. Pour over the eggs and beets, cover and refrigerate. Wait for 48 hours and it is ready to use.

EGGS ORSINI

Eggs Orsini
6 eggs
40 g (3 T) grated cheese
Butter
Salt and freshly ground pepper, to taste

Serves 6
Preparation time: 10 minutes. Cooking time: 30 minute.

Separate the eggs, keeping the yolks in their shells and removing as much of the whites as possible without breaking the yolks. Tip the whites into a large bowl. Prop up the shells with a scrunched-up dish towel so they remain upright

Preheat the oven to 180ºC (gas mark 4, or 350ºF).

Season the egg whites with salt, then whisk until they form very stiff peaks (they should be firm enough to withstand the weight of a small spoon without sinking in).

Liberally grease a tray with butter, and pour the egg whites onto it in one fluid motion. Smooth pit with a wooden spoon. Make 6 reasonably deep hollows a good distance apart, and then carefully place an egg in each one. Season with pepper, then sprinkle with grated cheese and butter shavings.

Carefully place at the back of the oven. After about 30 minutes the top should be crispy and golden, and the yolks just set. Serve immediately.

TIP: This simple dish is almost impossible to get wrong, but it cannot be allowed to stand.

FRUIT BREAD

Ingredients for Fruit Bread

Strawberries chopped – 3/4 cup
Peaches peeled and chopped – 3/4 cup
Sugar – 3/4 cup
Egg – 1
Sour cream – 2 tsp
Whole milk – 1 cup
Vanilla extract – 1 1/2 tsp
Vegetable oil – 1/4 cup
All purpose flour – 2 cups
Cinnamon powder – 1/4 tsp
Baking soda – 1 tsp
Salt – 1/2 tsp

Steps to prepare Fruit Bread

Step I

• In a bowl, add chopped strawberries, peaches, 2 tsp of sugar, mix well and keep it aside for 15 minutes or till you prepare the batter.
• This is done so that the juices are released from the fruit.

Step II

• Preheat the oven to 350 degree F. Grease the baking pan.
• In a large bowl, whisk together the egg and sugar until they are combined.
• Now whisk together sour cream, whole milk, vanilla extract and vegetable oil.
• Add in the dry ingredients – all purpose flour, cinnamon powder, baking soda, salt and gently mix so that there are no lumps. Do not over mix the batter.
• Now fold in the strawberry, peach mixture.

Step III

• Bake for about 50 minutes to 1 hour or until done. That is toothpick or knife inserted comes out clean. My oven took exactly 55 minutes to bake this.
• You can place an aluminum foil half way through to avoid the top from developing dark brown color.
• Allow it to cool down completely even before you slice them.
• Fruit Bread is now ready. Serve and enjoy.

Tip:

• Use any fruit combination of your choice.
• You can also substitute vegetable oil with butter or coconut oil. I have used oil in the recipe because it keeps the bread softer.
• You may vary the amount of sugar depending on the sweetness of the fruit.

WHITE TRILLIUM CAKE

WHITE TRILLIUM CAKE
SUBMITTED BY DJD01 UPDATED: JANUARY 29, 2017
This cake was known in Louisville as Jenny Benedict's Souffle' Cake. Jenny Benedict was famous for the sandwiches, cakes, and the ice creams that she served at her restaurant and in catering debutante parties and weddings in the early days of the twentieth century. We are told that Miss Benedict was very partial to flavoring her cakes with rum.
Heritage of Southern Cooking by Camille Glenn.
YIELD: 8-10 servings INGREDIENTS
CAKE:
3 c. sifted all-purpose flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1 c. (2 sticks) butter, cut into pieces 2 c. sugar
1 Tbls. milk
1 c. water *
1 tsp vanilla or rum extract
6 lg. egg whites (approx. 6 oz.)
The water in the cake may surprise you, but water makes a lighter white cake than milk.
BUTTER FROSTING:
1 1/2 c. (3 sticks) butter, cut into pieces 5 1/2 c. powdered sugar, sifted
2-5 Tbls. heavy cream, warmed
1 Tbls. vanilla or rum extract
PREPARATION
CAKE: 1. Preheat oven to 350 F. 2. Combine the sifted flour, baking powder and salt, and sift again. Set aside. 3. Cream the butter and sugar thoroughly with an electric mixer. Add the
                 
milk and beat hard (the mixture will become smoother). 4. Add the flour mixture to the butter and sugar in batches, alternating with the water, beating it in by hand with a rubber spatula or whisk. Add the extract and mix well. 5. Beat the egg whites until they hold a stiff peak, but are not dry and grainy. Gently fold them into the batter. 6. Spoon the batter into 2 greased and lightly floured or wax-paper lined 9-inch cake pans. Place the pans on the middle rack of the oven and bake until the layers spring back at once when lightly touched ... 30-35 minutes. 7. Remove the pans from the oven and allow them to rest a few minutes. Turn layers out onto cake racks and allow to cool completely. BUTTER FROSTING: 1. Cream the butter and sugar together in a processor or with an electric mixer. 2. add the cream gradually, stirring until the frosting has a good spreading consistency. 3. Stir in your choice of extract.

CAMILLE GLENN’S MEATLOAF

ESPECIALLY GOOD MEAT LOAF

Four to six servings

Preparation time: 25 minutes

Baking time: 1 to 1 1/2 hours

1 pound ground beef

1/2 pound ground veal

1/4 pound ground pork

1/4 pound ground smoked ham ( 3/4 cup), see note

1 medium onion, finely chopped

2 1/2 teaspoons fresh thyme leaves, or 1 1/2 teaspoons dried

2/3 cup soft bread crumbs

2 eggs

1 1/2 teaspoons salt, or to taste

freshly ground black pepper to taste

6 slices lean smoked bacon, cut in half

1. Heat oven to 350 degrees.

2. In a large bowl, combine the meats with the onion, thyme, bread crumbs, eggs, salt and pepper and mix well with a fork (not the hands; the heat of the hands toughens freshly ground meat). Form the mixture into 1 or 2 loaves.

3. Put 2 or 3 pieces of bacon on the bottom of a baking dish. Lay the meat loaf on top of the bacon. Cover the top of the meat loaf with bacon. (The bacon adds flavor and helps keep the loaf moist.)

4. Bake until the outside of the loaf is golden brown, the juices run clear when the loaf is poked with a skewer and it feels firm to the touch, about 1 hour for a small loaf, 1 1/2 hours for a large loaf. Discard all the bacon. Serve hot as is or with a good tomato sauce, or serve cold for sandwiches with chili sauce.

THOUSAND YEAR OLD EGGS

From Salvador Dali's "Les Diners de Gala"

THOUSAND YEAR OLD EGGS

1 dozen eggs

1 ½ quarts of water

5 whole cloves

3 tablespoons of sugar

3 tablespoons of vinegar

Tabasco sauce

2 lemons (cut in 8 pieces)

¾ teaspoon of thyme

4 tea-bags

2 onions

2 cloves of garlic

You certainly know these thousand year old eggs, one of the crowns of Chinese cuisine. We will not presume here to reach their ultimate perfection, but we will simply try to help you follow an amusing recipe which has the advantage of being prepared ahead of time.

First, boil the eggs for ten minutes in salted boiling water. Then take them out, put them under cold running water which will make it easier to shell them. In the same water in which the eggs had boiled, add the cloves, sugar, vinegar, a lot of Tabasco sauce, the lemons (cut in eighths) and thyme. Boil for 15 minutes. Shut off the flame, dip in the tea-bag and let them steep for 10 minutes.

In a jar, put the diced onions and garlic. Add the shelled eggs, and pour the broth so that the eggs are completely immersed. Close the jar and keep it on the lower shelf of your refrigerator.

Be patient for three weeks before opening the jar and serving. These eggs go well with cold meats and fish.