Monday, July 6, 2009

Cake Diva Creations






















Yes there is a new blog in town, and she is a true diva!

Her name is Michelle AKA Cake Diva extraordinaire...


















I requested that she make my birthday cake, and boy did she go all out. I posted a blurry photo of one of her cakes a few blogs ago, and now I am ready to reveal her creation. This cute little cake is a recipe of triple chocolate chip liquor batter with vanilla butter cream, and/or cream cheese frosting. Once you take a bite they melted in your mouth. My friends went nuts over her creation, and now are beating her door down to have some of their own!

Michelle visits many bakeries around the Dallas/Fort Worth metro-plex area to keep up on her competition. Her phone rang non-stop while were were hanging out on my Texas visit, and it seems she stays busy with pastry orders. She also is employed by a top rated market in her area, and has been given creative freedom to bake what I saw were gorgeous, and I imagine just as tasty (as my birthday) cup cakes!

Our History: We met nine years ago in Culinary school while I worked for the director of Culinary Arts/Hospitality Karen Musa. Michelle and I also attended classes together; which gave me an opportunity to hang out with her in my office, as well as sneak out for a lunch or two now and then.

Eventually when looking for an assistant I felt she would work well in my new catering business I was starting. Michelle need to do her internship in a real food invironment, and what a better way to do it than with moi! She is a hard worker and dedicated to her craft. We had lots of fun together, and man can she roll my Tex-Mex lumpias (she is part Phillipino)!

Right away I was told that she was more interested in pastries, but Michelle was willing to help me with catering weddings and parties until she reached her goal...to open her own M Patisserie business in the area. Now watch out pastry chefs, because her melt in your mouth creations are becoming very popular! Even some of my Texas friends have already tasted these yummy cupcakes she made for my birthday, and have asked me for her contact number.

If you live in the Dallas/Fort Worth area and are looking for creative ways to tell someone just how sweet they really are; then call 'The Cake Diva'...she is waiting with a sugary sweet smile...





















Go over and take a bite out of Michelle's new blog...tell her Chef E sent ya!

Wednesday, July 1, 2009

Grandma's Chicken n' Dumplings


















A reunion with family and the opportunity to travel to the area where my Scotch-Irish ancestors settled during the 1800's always makes me think of my grandmothers recipe for Chicken n' dumplings...



















Will anyone really know where recipes originally come from, as they are passed down ingredients and things have changed? I know the history of this dish in our family goes as far back as my great-great grandfather, John Akin, who traveled from Tennessee to Texas to make his fortune; where food like this founds its way on to our tables. His wife made them, and taught their daughter-in-law; then it was passed down to my grandmother, and then to her son's wife, my own mother. Chalked full of chicken and yummy handmade dumplings or pinched biscuit dough; they clearly have not changed my memories.
























My friend's husband and man of the house this past week (in Texas), Randy had asked if I could make some good ole chicken n' dumplings. My grandmother had made them so many times they had become a symbol in my mind of hospitality and love…how could I refuse. There are many recipes for this dish, but I decided to try rolling out my dumplings over her biscuit version. This dish is hearty, was, and is an inexpensive way to feed large families, and since we were expecting a large crowd...chicken and dumplings it was.


















A mention of today’s modern home style Texas cooking brings to mind greasy enchiladas, home grown tomatoes, chicken fried steaks with milk gravy, and a long neck beer or tall glass of sweet iced tea to wash them down. Chili, BBQ, and Tex-Mex are classic Texas food groups, but there is also a strong traditional style of cooking with its roots in Southern cuisine but with a uniquely Texas flavor. Many of these dishes were brought over by immigrants and slaves.





















Texas cooking also has a style all its own, influenced by its proximity to Mexico, Native Americans, cowboys, and a frontier spirit. In its beginnings hundreds of years ago original dishes were influenced by settlers from all over the world. Mainly German and Austrian cultures that brought us dishes like dumplings and veal cutlets smothered in gravy.

Those who came to the Lone Star state to seek their fortune, but left more of their culinary mark. The simplicity of seasonings and ingredients clearly represent region of Eastern Europe, and many of these settlements are still standing strong around our great state.

Also popular in the mid-west and southern regions, but also found in many Pennsylvania Dutch kitchens as noodles in a rich chicken stews.



























The popularity of this dish spread to the Pioneers and Cowboys who traveled long hot trails. The food had to be just as rugged with things such as flour, sugar, beans, beef jerky, sometimes corn, and they picked up fresh water and lard for cornbread, tortillas, rabbit stew, and any other varmint they might happen to shoot along the way.

Vegetables and seasonings were often a luxury, and might be why stews and other dishes like this one were barely flavored by the bones of the chicken. On many occasions it was one pot cooking; unless they came across someone or place that was willing to trade a thing or two. If they were invited into a home, or ate at a local eatery that served this dish, well, they were probably more than happy with its meager ingredients.


One Pot Chicken n' Parsley Dumplings


1 large hen, about 5 lbs.
1 onion -- quartered
1 bay leaf
salt and pepper -- to taste
2 cups sifted flour
1/2 teaspoon salt
1 tablespoon baking powder
1 egg -- beaten slightly
1 tablespoon melted butter
1/2 cup milk
1/4 cup softened butter -- additional
1/3 cup parsley leaves -- very finely minced
1/3 teaspoon black pepper
2 tablespoons butter -- additional

Disjoint the hen as though it were a frying chicken. Place it in a large pot with the onion, bay leaf, water to cover by 2 inches and salt and pepper to taste. Bring to the boil; reduce heat immediately to low and simmer until the bird is tender. Remove chicken. Cut the meat from the bones in large pieces and reserve. Strain the broth and return 6 cups to the pot.

Now sift flour, 1/2 teaspoon salt and baking powder together into a bowl. Combine egg, melted butter and milk, adding parsley as well; beat together and add to dry ingredients. Work to a good dough like consistency, turn out on a floured board and roll to somewhat less than 1/4-inch thickness. Cut into strips 2 x 3 inches.

Bring broth to a good simmering heat; do not boil. Stir in 2 tablespoons flour rubbed with 2 tablespoons extra butter. Cook, stirring, until smooth and thickened. Add the dumplings a few at a time, sliding them down into the hot broth. Continue until all are in. Cover tightly and cook 20 minutes without lifting the lid. Arrange the cut-up chicken on a deep platter, spoon on the dumplings and cover with as much of the delectable sauce as you desire.

A little bit of history: Many upper class back when had considered this dish a 'poor' mans country food, and did not want to see it on menus of higher standard eateries in cities. The meal was messy and slurping of the stew was considered just plain bad manners.

My feelings...this is a great comfort food, and who cares how or what we eat, as long as mom's and grandmas continue to keep us warm, well feed, healthy, and embedded with lots of these kinds of memories...

Saturday, June 27, 2009

Dublin,Texas?






















As a kid I remember the joys of getting that ice cold drink at the country market on the way to our favorite, well my dad's favorite...fishing hole...and. if you were really lucky it was not just a 'coke', my dad's favorite...










(my 'friend's cute grandson)







You got a 'Dr. Pepper Float' once you arrived home...and believe me, I love my root beer floats, but something about this that brings back even more memories...


















On my visit, I was reminded that the original and oldest Dr. Pepper plant was still producing the original Pure Cane Sugar Dr. Pepper recipe bottles...and how many Texans still love this old nostalgia treat!

I also used a bottle to marinate some beef ribs overnight in the fridge...



















...pour a little into your 'bake bean' recipe instead of brown sugar...



















...after being on the grill I added some Dean Fearing's Mop Sauce that had a 'Molasses' base, and we decided I should have left them just as they were (made it too sweet), or used a spicy 'hot' based BBQ sauce to the 'sweet' Dublin Dr. Pepper base marinade...they were still tender, and juicy!



















HAPPY FOURTH OF JULY TO EVERYONE!!!


Dublin Dr. Pepper History:

In 1885 Waco, Texas was a wild frontier town, nicknamed “six-shooter junction.” Wade Morrison’s Old Corner Drug Store was a prominent business and popular meeting place in downtown Waco. People came in for everything from flea powder to stationery, from cigars to fountain drinks.

One of Morrison’s employees, pharmacist Charles Alderton, noticed how customers loved the smell of the soda fountain with its many fruit, spice and berry aromas. He wanted to invent a drink that tasted the wonderful way the soda fountain smelled. After much experimentation he finally felt he had hit on “something different.” Patrons at the drug store agreed.

Soon other soda fountains were buying the syrup from Morrison and serving it. People loved the new unnamed drink and would order it by simply calling out “shoot me a Waco!” But Morrison named it Dr Pepper, after the father of a girl he had loved back in his home state of Virginia.

In 1891 Morrison and new partner Robert Lazenby organized the Artesian Manufacturing and Bottling Company in order to bottle and sell Dr Pepper as well as other soft drinks. That same year, while visiting Waco, a Texas businessman by the name of Sam Houston Prim tasted the new fountain drink and knew he wanted to sell it in his bottling plant in Dublin, Texas, 80 miles to the west.

Under the direction of Mr. Lazenby, Dr Pepper enjoyed steady growth in sales and began to spread in popularity across the country. But it wasn’t until 1904 that Dr Pepper gained real national exposure. Along with other soon to be favorites like ice cream cones and hamburgers, Dr Pepper was introduced to the rest of the U. S. and the entire world at the 1904 World’s Fair in St. Louis.

Since then Dr Pepper’s popularity has grown consistently over the years to become one of the top 3 soft drinks in the United States and the No. 1 non-cola. And over that time Dr Pepper Corporate Headquarters have remained here in Texas. That’s why Dr Pepper can truly claim the title of “Texas Original.”

The Story of “Mr. Dr Pepper”*

Bill Kloster never studied marketing. The words goals, objectives, strategies and tactics weren't part of his vocabulary.

He didn’t promote his product from a textbook; he promoted it from his heart — a concept that would have left marketing gurus cringing. Except that it worked.

Bill Kloster operated on instinct that was so on target that his tiny three-county Dublin Dr Pepper franchise is continuously among the top 10 producers in per capita consumption.

Bill knew his business. He started at the bottling plant when he was 14 years old — a job necessitated by the death of his father and his need to help support his mother and four siblings. For the next 67 years, including the day he died, he put in long, hands-on hours, focusing on quality control, community involvement and his own unique style of sometimes blustery, sometimes covert public relations.

Bill started as a bottle sorter for 10 cents an hour. He got his first painful lesson in economics when he dropped a pallet of glass bottles. After the damages were deducted from his paycheck, he took home mere pennies — his first paycheck. Before long, plant owner Sam Houston Prim took the young man under his wing, becoming a surrogate father as he watched Bill grow into manhood and into a self-styled promoter of Dublin Dr Pepper.

From the bottle sorting chores, Bill worked his way up to production manager. After a tour of duty in Europe during World War II, he returned to become general manager of the plant which was then operated by Prim’s daughter, Grace Prim Lyon.

Mrs. Lyon died in 1991 on the dawn of the plant’s 100th birthday celebration, leaving the Dublin plant in Bill’s capable hands.

As the owner, Bill continued to emphasize those same values he had learned as a young man. He held on to the original drink formula, the antiquated bottling equipment, and a massive assortment of Dr Pepper collectibles which became his passion. Through the years, he used those elements to develop a successful enterprise and a popular tourist attraction. And most important, he built a fiercely loyal following for Dublin Dr Pepper around the world. The media were drawn to him like bees to honey and dubbed him “Mr. Dr Pepper.”

When bottom line indicated the tiny Dublin plant should give up Imperial Pure Cane Sugar in exchange for less expensive corn sweeteners, Bill balked. He continued to subscribe to the country theory of “dancin’ with who brung ya,” refusing to change the recipe which has always given the local product its unique taste. Bill Kloster, the Dublin bottling plant, and Dublin Dr Pepper remained true to themselves.

The story was widely told that when his wife Iona told Bill he was drinking too much sugar and should switch to the sugar-free variety, he secretly had the regular Dr Pepper put into diet bottles which he stocked in his home refrigerator.

Residents of the community and the region enthusiastically support what they consider “their” Dr Pepper. But Bill was no less enthusiastic about giving back. Seldom does a community event take place without Dr Pepper, usually provided as a donation to a worthy cause. Most of the major projects in the area had a Dr Pepper signature somewhere, even though many of Bill’s contributions were done inconspicuously and, by his choosing, without fanfare.

Bill always spent long hours at the Dr Pepper plant. But following the death in 1995 of Iona Kloster, his beloved wife of 54 years, he dedicated himself to the expansion of the museum collection and the promotion of Old Doc’s Soda Shop.

The years took no apparent toll on Bill mentally, but he deeply resented the physical limitations caused by arthritis. He wore out the knees he came with, and several replacement knees as well. He rarely fussed about the pain, but he fussed often about the inconvenience, particularly when he had to take time out for surgery and rehabilitation. In the summer of 1999, he underwent his last knee surgery. As he began the therapy which would put him back on his feet, he suffered a severe heart attack, followed by several more. His doctors were not optimistic about his survival, much less his recovery.

But miraculously, Bill survived and returned to work, leaping headlong into the development of the commemorative 2000 calendar. He wanted this millennium calendar to be a tribute to the four young ladies who have worn the title of Pretty Peggy Pepper, his favorite advertising icon.

Bill died suddenly on Sept. 27, 1999 after a full day at the bottling plant where he had spent the day approving designs for this 2000 calendar. He is gone only in the physical sense; the echo of his chuckle and the shadow of the wide grin that accompanied his favorite Dr Pepper stories will always be felt in the oldest Dr Pepper plant in the world.

Bill Kloster was a man of conviction. When small bottlers have been gobbled up by conglomerates, the tiny, independent Dublin Dr Pepper plant remains. Its signature product is produced just like it was more than 100 years ago. Bill wasn’t afraid of bucking marketing trends because he believed in the unique quality of his product.

No, it wasn’t the textbook way of doing things.

But it was Bill Kloster’s way.

*Text from the 2000 Dublin Dr Pepper calendar

Chili Cheese Burgers

We all know who this 'Guy' is right? Surely you have seen him take a big ole bite out of some good greasy food just after you have already had supper. Somehow he manages to make you hungry all over again...right?





















Cheryl and I discovered we both love watching him; then we watched him each free night on my visit, and before I came I had seen one of his episodes where two male diner owners make these cheese burgers...well, she saw the same episode, and we decided to give them a try...




















Who wouldn't like to bite into a good juicy burger, and have cheese run down your chin...




















Begin by making four or five inch round patties x 2 (top and bottom)...






















...patties, hunk of cheddar, and a few with green chili, my own little twist...






















...begin to cover them with the second patty tops, and pinching together the meat...




















Mark the green chili centers with a piece of cheese...




















Here we made an extra one just for you!



















...and yes I also enjoyed big glasses of Texas Sweet Tea while I ate this juicy burger...



Photo: Guy Fieri, Diners, Drive-ins, and Dives
Tune in: Mondays at 10pm and 10:30pm, Fridays at 9pm and 9:30pm and Sundays at 3pm and 3:30pm (All Times Eastern)

How Sweet It Is...






















There has been so much to do while I am in Texas...as a matter of fact my friend and I are heading out to a huge restaurant and chef's expo in downtown today. Lots of food, wine, and friends will be there. Yes, I took a three week vacation...






















I insisted that many of them either come over to share a meal, or I have gone by their house for a visit. I felt that there is no way I could meet everyone out to eat as they had wanted...


















My friend Cheryl and I have had fun cooking so many meals together, and especially the sweet treats...


















She likes to bake, so the plan is to make some yummy White Chocolate Macadamia Cookies. I had seen this bottle of Mexican Vanilla in her pantry, so we pulled that out for our mise...
























She says she wishes she had time to go and take some pastry classes. Cheryl likes to bake, and I like to cook the main meals, so we have a good friendship!


















Get Your Mise Together:

White Chocolate Macadamia Nut Cookies

(Makes 36 small cookies, or 18 large cookies- we decided the smaller cookies worked best)

Ingredients:

1/2 cup butter
1/2 cup sugar
1/2 cup brown sugar
- all ingredients organic or natural
1 lg. egg
1 tsp. vanilla
1 1/4 cup flour
1/2 tsp. baking soda
1/2 tsp. salt
3/4 cup macadamia nuts
-between her and I there were a LOT more of these!
1 cup white chocolate chips

Preparation:

Mix butter with sugars until lumps are gone. Add ingredients in following order:

egg, vanilla, flour, baking soda and salt.

Mix until creamy. Stir in macadamia nuts and chips.

Use a scoop and drop cookies on an un-greased baking sheet...


















Bake at 375 degrees for 10 to 15 minutes



















I also stuck some caramel pieces in the center of the last batch...



















Sorry Maxie...this cookie is mine!

Friday, June 26, 2009

girlichef

Hey Everybody!! Girlichef here...fillin' in for Chef E while she lazes the day away in the big ol' state of Texas. I was super excited when E asked me if I'd like to be a guest blogger because it would mean a whole new experience for me (you can normally find me here)! I mean, I probably know some of you...but not all of you. So the movie that normally plays out in my head furiously starts scribbling a new script. Oh no...Chef E is an educator and people are used to being schooled when they visit her. Will they just see that a guest blogger is here and skip right on by? What should my post be about? Will they enjoy it? Will they enjoy me? Breathe in. Breathe out. eek. Finally I decided to just do a post the same way I would if I was at "home".

I knew I wanted to cook up something reminiscent of Texas. Just before Chef E left for Texas, I asked her what some of her favorite "food that reminds her of Texas" was. And in true foodie fashion, she listed quite a few things and those thoughts led to tummy growls and plots of what she could make quick before leaving...or soon after arriving. But, the thing that really caught my fancy was her Tex-Mex Brisket (come on, you had to know she had me at Tex-Mex). So, since I was unable to be in Texas, I brought a little Texas to me.

Chef E's Tex-Mex Beef Brisket
(amounts are guesstimates...go w/ the tastes & flavor combos you enjoy)

2-3 lb. beef brisket
Salt I used Espresso Brava Sea Salt (coffee+beef=delicious)
Black Pepper
Garlic Powder
Chili Powder I used Chipotle Chili Powder
Cumin
Paprika
Liquid Smoke

Start off by preheating your oven to 300 degrees F.

This is a 3-something pound brisket. See that thick layer of fat on the top? If you are doubting your butchering skills, ask your butcher to trim this down to ~1/4" thickness. I actually like to do it myself, but I'm cuckoo like that. So, beef brisket...trim...

Next, rub your chosen amount of the dry spices all over and into your meat. Set it in your roasting pan fat side up and give it a little liquid smoke massage. Cover tightly with foil (or a lid if you have one) and slide that baby into the oven for ~30-45 minutes per pound.
When you remove it from the oven, carefully lift back the foil (steam!!) and test the middle of the brisket to see if it is "pull" tender (that was Chef E's term). If it isn't, slide it back into the oven for a while longer. When it is done, it'll look a little somethin' like this...
aw yeah..."pull" tender with a delicious crust around the outside! If you're not going to eat it right away, let it cool down a bit and then pull the meat apart and use some of the delicious cooking juices to store it in (refrigerated) so it doesn't dry out. Chef E does some other things with the juices afterwards...but this is my version of her version, and here's what I decided to do with it.

Refried Black Beans
by girlichef

1 heaping Tbs. bacon grease
1 (30 oz) can Black Beans w/ a bit of their juices
cumin
minced onion
garlic powder

Put your bacon grease into a small to medium sized non-stick pan over medium heat. Once it is melted, pour in the black beans with some of their cooking juices. Add your spices and let it bubble away for a while, stirring occasionally.
After some of the juices have begun to evaporate, smash up the beans with a potato masher...a few larger chunks are okay by me. Let the beans continue to cook over low heat, stirring here and there.
They are done once they have begun to dry out...and basically look like refried beans. Remove from heat.
So, are you wondering what I'm going to do now? Some of the brisket "after-talk" was about tostadas....and if you know me, you know that adding a tortilla to something is never a bad thing. What do you get when you take those refried beans in the picture above and add them to the pulled-beef from the Tex-Mex brisket below...

...and then fry up a few tortillas into crispy tostada shells....
...and then add some Salsa Verde, some Mexican Crema, a bit of chopped green onion, thinly sliced radish, torn up cilantro and chunks of creamy avocado...with a sprinkling of Queso Quesedilla?

This, dear friends, is what you get.....
Chef E may have Texas...but I am completely content with my Brisket & Black Bean Tostadas that bring the taste of Texas right into my own kitchen. Of course, these are almost gone...

Monday, June 22, 2009

Parallel Chops























One of the things I miss most about Dallas, Texas is the selection of markets. I miss the Fiesta Market for its large selection of Hispanic ingredients; I miss the Hong Market in Richardson for its large selection of Asian ingredients (Well in Jersey I do have a few of those pretty close); although I do not have to miss my Indian markets in Richardson, because they are almost on every corner of Jersey.

Hubby and I do miss living almost next door to Central Market. A hub of gigantic proportion of one stop retail and specialty shopping under one roof. Sure Whole Foods can provide much of what this store holds with my desire for organic, natural, and fresh global ingredients, but CM is the Disney World for foodies...


















If you go over to the web site, or take a tour (yes you can call ahead and be given a tour by one of their valued employees), you will find out that H-E-B opened the first Central Market in Austin in 1994, have the store design explained, and how it was quickly dubbed “an amusement park for food lovers.” The European-style fresh market concept amazed shoppers and chefs alike, and the store quickly became one of Austin’s most popular tourist destinations. In fact, it boasts an average of 2 million visitors each year! Then somewhere down the line they got smart and opened them in our area. I had been to the original one in Austin and I was envious!

My favorite market is filled with produce, ethnic ingredients, chocolates and candies, dry goods, frozen foods, a deli next to the huge bread department that is around the corner from the ready made foods for that "Oh, I do not feel like cooking all this stuff in my basket tonight" moment, and many more rows of ingredients you might want. Hubby's favorite is the large wine and beer selection. That is like a hubby day-care for me. I can shop for hours, and when I am ready to leave I just go to that department and pick him up!

We took my friends here in Little Elm who had never ventured into Central Market, and they were amazed. When we hit the meat and seafood department...their jaws dropped. Purchasing some brisket, ribs, a pork roast (pulled pork post), and some big pork chops...I was determined to have 'death by meat' on this trip. I knew I was saving up the past months with my healthy cooking and eating, but hey its vacation and at least I am cooking much of the time.























Take the chops out and placed them in a brine over night of some brown sugar, garlic and salt water. The next day bake them with a Chicago style seasoning (my friends hubby is from Chicago and a big fan of this mixture... hickory smoke, Tellicherry black pepper, sugar, onion, garlic, lemon zest and citric acid), a sprinkle of brown sugar along with a pat of butter for a nice crispy coating. They came out very juicy, and tender. Everyone was satisfied with this meal.
























I also took some red onions, walnuts, and caramelized them with brown sugar. This was a nice addition to some baked white potatoes, and a can of french style green beans (I am anti-can anything, and only cook fresh; unless you are desperate) they keep in the pantry. I have some time left on my vacation, and I plan on hitting them one more time...











If you are in the area of one of these Texas towns; then I recommend you visit one of my favorite parallel markets...

Central Market Locations:

* Austin-North Lamar
* Austin-Westgate
* Houston
* San Antonio
* Dallas
* Plano
* Fort Worth
* Southlake
* Cafe on the Run at H-E-B (only in the Austin area)

Come back later on and see what I do with this CM purchase...