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Tag Archives | Cooks 2013 Recipes

Civet à Toute Vitesse

cooksHomeSkidmore2

SERVES 4

When you have a sudden guest, Or you’re in an awful hurry, may I say, Here’s a way to make a rabbit stew in no time!

Take apart the rabbit in the ordinary way you do. Put it in a pot or in a casserole, Or a bowl with all its blood and with its liver mashed!

Take half a pound of breast of pork, Finely cut (as fine as possible); Add little onions with some pepper and salt (say twenty-five or so); A bottle and a half of rich claret.

Boil it up, don’t waste a minute, on the very hottest fire. When boiled a quarter of an hour or more. The sauce should now be half of what it was before. Then you carefully apply a flame, As they do in the best, most expensive cafés.

After the flame is out, Just add the sauce to half a pound of butter with flour, And mix them together … And serve.

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Seafood Gumbo

seafoodGumbo

SERVES 10

INGREDIENTS

10 cups chicken broth
1¼ cups all-purpose flour
1 cup vegetable oil
2 cups chopped onion
½ cup chopped green onion
½ cup chopped green bell pepper
1 clove garlic, minced
1½ teaspoons red pepper
1½ teaspoons salt
1 (15-ounce) can chopped tomatoes with green chilis, such as Rotel
½ cup Worcestershire sauce
2 tablespoons hot sauce, such as Crystal
2½ pounds shrimp, shells on
1¼ pounds crab meat, picked over
1 pound sausage, cooked and sliced
¼ cup chopped parsley
1 bay leaf
Cajun seasoning, to taste

PREPARATION

Bring chicken broth to a simmer in a saucepan over medium heat. Reduce heat to low, cover, and keep hot. Heat oil in a large, heavy-bottomed saucepan over medium heat. Gradually sprinkle in flour. Cook, stirring occasionally, until deep brown, about 5—10 minutes. Watch carefully to prevent scorching.

Add onion, green onion, bell pepper, garlic, red pepper, and salt. Cook until vegetables are soft. Slowly add half the hot chicken broth, stirring. Once combined, add remaining chicken broth, tomatoes, Worcestershire, and hot sauce. Remove from heat, cool, and refrigerate at least overnight, up to 2 days.

To finish and serve, warm gumbo over medium heat. Meanwhile, bring a large pot of salted water to boil. Add shrimp, cover, remove from heat and let stand until cooked through, about 10 minutes. Peel and devein shrimp and add to gumbo. Add crab, sausage, parsley, bay leaf, and Cajun seasoning to taste. Bring to a simmer and cook for 30 minutes—1 hour, the longer it simmers, the spicier it will be. Serve over rice and top with additional green onions, if desired.

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Chai Apples à la Mode

appleChai
Photo by Kathryn Brass

MAKES 8

INGREDIENTS

½ cup water
2 t ablespoons Mint-Chilla Chai-Nilla Tea
1¾ quarts vanilla ice cream, softened
8 apples
¼ cup Salted Caramel Sugar
¼ cup Cinnamon Sugar

Bring water to a boil then remove from heat and add tea. Steep 5—6 minutes, strain, and allow to cool. Stir tea into softened ice cream until thoroughly combined; cover and return to freezer.

PREPARATION

Heat oven to 350°. Core apples and hollow out, leaving a ½-inch-thick wall in each. Combine both sugars in small bowl. Coat inside of apples with one-third sugar mixture and bake uncovered for 30—45 minutes. Sprinkle another one-third of sugar mixture on apples after removing from oven. Allow apples to cool. To serve, fill each apple with one scoop of tea-infused ice cream and sprinkle with remaining sugar.

NOTE: Mint-Chilla Chai-Nilla Tea, Salted Caramel Sugar, and Cinnamon Sugar are available at The Spice & Tea Exchange. Courtesy of Charlotte Abrams

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Italian Stuffing

italianStuffing

SERVES 6—8

INGREDIENTS

8 tablespoons butter (1 stick)
1 large onion, chopped
5 cloves garlic, minced
½ cup chopped sundried tomatoes
6 cups day-old Italian bread, cut into
½-inch cubes
1 large egg, beaten
1 cup finely grated Parmigiano-Reggiano
¾ cup toasted pine nuts
¼ cup chopped Italian parsley
2 cups chicken broth
2 tablespoons extra virgin olive oil

PREPARATION

Heat oven to 400°. Melt butter in a large skillet over medium heat. Add onion and garlic; season with salt and pepper. Cook until onions are soft. Add sundried tomatoes and cook for 1 minute. Transfer to large bowl. Stir in bread, egg, cheese, pine nuts, and parsley. Season with salt and pepper. Add broth, ½ cup at a time, until mixture is moistened but not wet. Transfer mixture to a buttered baking dish and drizzle with olive oil. Cover with foil and bake for 30 minutes. Uncover and bake until golden and crispy, about 20 minutes.

Courtesy of Cafe Gabbiano: 5104 Ocean Blvd, Sarasota; 941-349-1423; cafegabbiano.com

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Cornbread Stuffing

cornbreadStuffing

Serves 6-8

INGREDIENTS

1 pound breakfast sausage, bulk or links with casings removed
10 tablespoons unsalted butter, divided
1 medium fennel bulb, chopped, fronds reserved for serving
2 medium carrots, chopped
4 celery stalks, chopped
8 scallions, white and pale green parts only, thinly sliced
2 cloves garlic, minced
2 Bosc pears, peeled and chopped
½ cup dry white wine
8 cups dried-out cornbread, cut into 1-inch cubes
2 tablespoons finely chopped parsley
1 tablespoon finely chopped oregano
1 tablespoon finely chopped thyme
1 teaspoon rubbed sage
2 large eggs, beaten
2 cups chicken broth

PREPARATION

Heat oven to 400°. Cook sausage in large skillet over medium-high heat, breaking up with a spoon, until browned. Use a slotted spoon to transfer sausage to large bowl and let cool. Reduce heat to medium and melt 8 tablespoons butter in now empty skillet. Add fennel, carrots, celery, scallions, and garlic; cook, stirring often, until tender. Add pears and wine, increase heat to medium-high, and simmer until most of wine is evaporated. Transfer mixture to bowl with sausage.

Add cornbread, herbs, and eggs to sausage mixture. Add broth, ½ cup at a time, until moist but not soggy. Transfer dressing to buttered baking dish and dot with remaining 2 tablespoons butter.

Cover with foil and bake until heated through, about 30 minutes. Remove foil and bake until golden and crispy, 20—30 minutes. Serve topped with reserved fennel fronds.

Courtesy of Blue Rooster: 1525 4th St, Sarasota; 941-388-7539; blueroostersrq.com

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Bacon and White Cheddar Stuffing

baconCheddarStuffing

Serves 6-8

INGREDIENTS

½ pound bacon, chopped
4 tablespoons butter, divided
1½ cups finely chopped onion
1½ cups finely chopped celery
1 tablespoon minced garlic
6 cups toasted challah, cut into ½-inch cubes
2 large eggs, beaten
2 cups turkey or chicken stock
2 cups grated white cheddar cheese, divided
1 teaspoon chopped fresh thyme, plus more for garnish

PREPARATION

Heat oven to 375°. In a large skillet, cook bacon until crispy over medium-low heat. Transfer bacon to a plate, keeping fat in skillet. Add 2 tablespoons butter to skillet and melt over medium heat. Add onion, celery, and garlic; cook, stirring, until softened. Transfer mixture to large bowl. Add reserved bacon, challah, eggs, and stock, ½ cup at a time, until mixture is moistened but not wet. Add 1 cup cheese, thyme, and season with salt and pepper. Transfer mixture to buttered baking dish and dot with remaining butter. Cover with foil and bake for 30 minutes. Uncover, top with remaining cheese and bake until browned slightly, about 15 minutes. Remove from oven and allow to cool slightly. Open mouth and take a bite.

Courtesy of Indigenous: 239 S Links Ave, Sarasota; 941-706-4740; indigenoussarasota.com

 

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Pasta Margherita

pastaMargherita

SERVES 4

INGREDIENTS

1 pound fresh chitarra pasta
1 pint cherry tomatoes, halved
8 ounces bocconcini (small fresh mozzarella balls), halved
3 tablespoons olive oil
Handful fresh basil

PREPARATION

In a large pot of salted water, cook pasta until al dente. Combine tomatoes, bocconcini, olive oil, and basil; season with salt. Toss tomato mixture with drained pasta and serve while still hot.

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Crawfish Étouffée

crawfishEtoufee

SERVES 4

INGREDIENTS

½ cup butter (1 stick)
¼ cup flour
2 onions, chopped
1 celery stick, chopped
1 green bell pepper, chopped
2 cloves garlic, minced
½ teaspoon dried basil
½ teaspoon ground black pepper
½ teaspoon ground white pepper
¼ teaspoon cayenne pepper
1 teaspoon salt, or to taste
1 teaspoon sweet paprika
½ teaspoon hot sauce
1½ cup shrimp or chicken stock
1 pound peeled crawfish tails
4 green onions, thinly sliced
2 tablespoons chopped fresh parsley

PREPARATION

Melt butter in a large, heavy-bottomed saucepan over medium heat. Stir in flour and cook, stirring, until roux is the color of peanut butter, about 20 minutes. Add onion, celery, and bell pepper. Cook until onions are translucent and celery and bell pepper are tender. Add garlic, basil, black pepper, white pepper, cayenne pepper, salt, and paprika and cook for 2 minutes. Stir in hot sauce and stock and bring to a gentle simmer. Add crawfish tails and green onions. Simmer for about 10 minutes, stirring occasionally. Serve over steamed rice topped with parsley.

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Alpine Steakhouse TurDucKen

SERVES 20—25

INGREDIENTS

1 (6-pound) whole duck, fully deboned
1 (4-pound) whole chicken, fully deboned
About 1 cup olive oil, divided
About 5 tablespoons blackening spice, divided
1 (25-pound) whole turkey, deboned except for wings and legs
5 pounds regular cornbread dressing
Spinach Stuffing (see recipe online)
Andouille Sausage Stuffing (see recipe online)
3 roasted red bell peppers, cut into strips
2 tablespoons freshly chopped garlic
2 tablespoons kosher salt
2 quarts turkey gravy, for serving

MATERIALS

Large roasting pan and rack
Parchment paper
Aluminum foil
20 feet of butcher’s twine
Large sewing needle

PREPARATION

For duck and chicken:

In a well-ventilated area, heat a large cast-iron skillet over high heat. Rub chicken and duck with enough olive oil to coat. Generously season with blackening spice on both sides. Place skin-side down in hot skillet for 1—2 minutes. Turn over and repeat. Refrigerate until ready to use.

Stuffing the Turducken:

Place turkey skin-side down on a flat surface. Rub meat with 3 tablespoons olive oil. Sprinkle with garlic and 1 tablespoon blackening spice. Spread an even layer of cornbread dressing over the meat, about ¾-inch thick, and pat down. Spread a ¼-inch layer of spinach stuffing. Sprinkle with 2 cups sausage stuffing. Place 6—8 slices of roasted red bell pepper on top. Place chilled duck skin-side down on top of layered stuffing. Repeat layered stuffing as above. Arrange chilled chicken skin-side down on top of stuffed duck. Spread another layer of stuffing on top of chicken meat. Press down gently to compact all ingredients.

Trussing the TurDucKen:

Lift the sides of the turkey together. Have a helper hold the bird closed while sewing the back of the turkey together using butcher’s twine. Stitch about 1 inch apart, starting at the back of turkey and working toward the neck. Roll turkey over breast-side up and finish sewing the neck portion.

Tie off and cut twine. Sew up the opening at the leg section of the turkey. Truss legs together with twine. For extra support, tie butcher’s twine around the bird’s width every 3 inches along the bird’s length.

Heat oven to 200°. Lift TurDucKen into a large roasting pan with a rack. The pan should be at least 3 inches deep to catch drippings. Rub the exposed skin of the bird with 2 tablespoons olive oil and sprinkle with 1 tablespoon blackening spice and salt. Wrap drumsticks with aluminum foil. Place parchment paper over the entire bird. Loosely tent the roasting pan with aluminum foil. Roast until the internal temperature reaches 165°, about 12 hours. Remove foil and parchment paper during the last hour of roasting and increase oven temperature to 325°. Baste with drippings. Remove from oven and let sit in roasting pan for at least 1 hour. Using 2 spatulas, place TurDucKen on a carving platter and remove all twine. Slice and serve with gravy.

NOTE: Tell your butcher about your TurDucKen endeavor and have the birds deboned for you. Go to ediblesarasota.com for Alpine Steakhouse’s recipes for Andouille Sausage Stuffing and Spinach Stuffing.

Courtesy of Matt and Mark Rebhan at Alpine Steakhouse

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Chicken and Hummus

chxHummus

SERVES 4

INGREDIENTS

For chicken:

2 red pimento peppers
1 green cubanelle pepper
1 red onion, halved
1½ pounds boneless, skinless chicken, cut into
2½-inch pieces
1/3 cup extra virgin olive oil
½ teaspoon ground cumin
½ teaspoon ground black pepper
½ tablespoon chopped fresh oregano
½ tablespoon chopped fresh basil

PREPARATION

Heat grill to high. Place peppers and onion on grill and cook until skins are blackened. Remove from grill and let cool. Peel and discard skins and then slice into strips. Combine peppers, onion, chicken, oil, cumin, pepper, oregano, and basil in a baking dish and rest for one hour. Heat broiler with oven rack set 4—6 inches from heat. Broil, stirring once, until chicken is cooked through, about 8 minutes. Serve over hummus.

INGREDIENTS

For hummus:

1 (15-ounce) can chickpeas, drained
1 large clove garlic, peeled
1 large lemon, juiced
2 tablespoons tahini
Dash of cayenne pepper
¼ cup extra virgin olive oil
Salt, to taste

PREPARATION

Combine chickpeas, garlic, lemon juice, and tahini in bowl of a food processor. Process until thoroughly combined. With motor running, slowly add enough olive oil until a nice, smooth hummus is achieved. Season with salt.

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Caramelized Brussels Sprouts

SERVES 4

INGREDIENTS

Red wine, optional, for the cook
¼ cup olive oil
½ large onion, chopped
1 pound Brussels sprouts, trimmed and halved
2 teaspoons honey
Pinch red pepper flakes

PREPARATION

Pour a glass of red wine (that’s for you). Heat oil in a large skillet over medium-high heat. Add onion and cook, stirring, until soft. Add Brussels sprouts and cook until deep golden brown, about 5 minutes. Stir in honey, red pepper flakes, and season with salt.

NOTE: Add walnuts or bacon as an extra surprise

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