A Mistake and a Cake

I've started taking professional cooking classes on Monday nights. I asked the chef leading the class if she'd ever have a student that was so bad of a cook that she wanted to kick them out of her kitchen. I think I was looking for story Gordon Ramsay style, but instead she said no. She continued, "The great thing about cooking is there is no mistake you can't fix. Worse comes to worse, you just start over." Such as great metaphor for life. 

Now, as most T+P fans know (i.e, those of you have already liked me on "the book"), I make a mean birthday cake and love the opportunity to do a little catering to make someone's BIG day special. 

Recently, I was asked to make a cheesecake birthday. In all my baking, I have never made a cheesecake. They scare me a little bit... So, since this was a completely new to me, I start with a recipe from the masters - Bon Appétit. 

My creation was a Toffee Crunch Carmel Cheesecake with a Gingersnap Crust. The cake is still getting rave reviews, but like most of the successes in my life, I had to make a couple of "mistakes" to get it right. The first one got thrown out, much to the delight of Zeuggie, who licked up the remnants in the sink. 

Don't do this.

The secret to baking a great cheesecake is this: after baking the crust, wrap the pan in heavy duty foil. Place the cake with the batter in a roasting pan and fill the roasting pan until it is 2-3 inches deep with water. This keeps the temperature even and the oven moist. If you fail to do this, the cheesecake cracks and looks like it was baked by someone who was afraid of baking cheesecakes. 

Mad Mushroom

So a mushroom walks into a bar. The bartender says, "I'm sorry. We don't serve your kind here." The mushroom replies, "Oh c'mon. I am FUN-GHI."


If that wasn't the stupidest joke you have heard yet this week, you might br running the wrong circles. :)


Mushrooms have always been a favorite or mine. This week, I took a variety of mushrooms - oyster, porcini and shitake - and made a wild mushroom risotto.


Wild Mushroom Risotto


* Ingredients * 
8 cups chicken stock
6 ounces diced pancetta
3 cups mushrooms
4 tablespoons butter
3 cloves garlic, diced
2 cups risotto
1 cup dry white wine
2 tablespoons fresh thyme, chopped
1/4 cup parsley, chopped
1 cup grated Asiago cheese


* Instructions * 
1. In frying pan over medium-high heat, fry pancetta until crisp. Remove with slotted spoon. Set aside.
2. In the same pan, sauté mushrooms in batches. Set aside.
3. In stock pot, melt butter. Add garlic and sauté for 1-2 minutes. Add risotto and toss until well coated.
4. Add white wine. Stir until wine is almost absorbed.
5. Add 1 cup of stock. Stir until almost absorbed. Continue process of adding stock and stiring until risotto is creamy, approximately 30 minutes.
6. Stir in herbs and cheese.
7. Top with mushrooms and pancetta.

Blackberries and Boxcars

My recipes are experimentations. There are as many that don't turn out as do. Let's just say this week there was a lot of wasted butter and flour this week at my house. 

The inspiration this week was a blackberry pie. Growing up, our house backed on to a wooded ravine. This forrest provided a perfect backdrop for the imaginative mind. I would often spend the afternoon as a woodland fairy or as one of The Boxcar Children. I even befriended a mountain beaver as a pet, but that's our little secret. Don't tell my mom... they destroyed her rhoadies. And don't tell Zeuggie... he might be jealous. 

Adding to the adventure of my imaginary life in the woods was the expansive thicket of blackberries. They provided a great afternoon snack. When I was bored I would collect baskets full or bowls that my mother would turn into pies or cobblers. FYI, my bother and cousins on the other hand were collecting banana slugs... my mom never made a pie out of them. 

In a ode to those childhood memories, I wanted to create two versions of a blackberry pie to share at work and at a friends rooftop BBQ. I ended up with an Almond Blackberry Bar and Lime Shortbread with Blackberry Currant Filling. Try both and let me know which one you prefer! 

Almond Blackberry Bar 

* Ingredients * 

1 1/2 cups butter, cut into squares 

1 1/2 cups sugar

2 teaspoons almond extract 

3 cups flour 

4 eggs

1 1/2 cups powdered sugar

3/4 cup sour cream

1/2 cup flour

4 cups blackberries

* Instructions * 

1.  Using a pastry blender, mix butter, sugar, almond extract and flour until ingredients from a nice crumble. Set 1/3 of mixture aside. 

2. Press 2/3 of mixture into greased 9 x 13 pan. Bake at 350 degrees for 20 minutes. Cool for 20 minutes. 

3. Whisk 4 eggs and powdered sugar. Add sour cream and flour. Mix until well blended. Fold in blackberries. 

4. Spread blackberry mixture over cooled crust. Sprinkle remaining crust on top. Bake for 45-60 minutes. 

Lime Shortbread with Blackberry Currant Filling 

* Ingredients * 

1 cup butter

1/2 cup sugar

Zest of 2 limes

Juice of 2 limes

2 cups flour 

1/2 teaspoon salt 

4 cups blackberries 

1 cup sugar

2 tablespoons Creme de Cassis 

2 packets gelatin 

* Instructions * 

1. In mixer with paddle attachment, cream together butter and sugar until fluffy. Add lime zest and juice. 

2. Slowly mix in flour and salt. Refrigerate dough for at least 2 hours. 

3. Roll dough on to a floured surface and using a 3 inch biscuit cutter, cut out an even number of rounds. Place on to greased cookie sheet. 

4. Bake for 15-20 minutes in a 325 degree oven. Cool on racks. 

5. In food processor or blender, puree blackberries, sugar and liquor. Stir in gelatin. Refrigerate for 2-3 hours. 

6. Spoon filling onto cookie and place 2nd cookie on top. Dust with powdered sugar. 

Laisser les bons temps rouler!

I love a good party. Who doesn't? Better than attending a party, I love to throw a party. Really, there is nothing I like more than setting the perfect scene for people to mingle and have a good time. If I had one wish it might very well be to have a career as a professional party planner. This summer I did 2 parties with a N'awlins menu and theme. The first was an afternoon baby shower for my sister-in-law inspired by HWTM's "Fete Du Bebe" and the second was a dinner party for friends.

Why two events with the same theme? Maybe it was just because I couldn't stand to put all the feathers away. Maybe it was because I am obsessed with True Blood and the New Orleans, "blue-sy" soundtracks. Maybe it was because the Cajungrocer.com requires a five pound minium order on crawfish and I didn't want to let any of it go to waste. Maybe, I am just insane and there is a third party with the Cajun theme around the corner. :) 

* Shower Decor *
So first of all a recap of the baby shower... My sister-in-law is one of the sweetest people I know. Also, she is going to make the best mother and me for an aunt for the first time (any day now...). When her and my brother got married, Loni *really* wanted a tent. Unfortunately, their wedding day was full of showers. Good luck, right? But, for the shower, we definitely needed a big top. Hung from the tent top were 48 Chinese lanterns in different shades of blue and orange. The tables were done with feather accents, custom zebra tablecloths and orange runners. Blue and orange cocktail monkeys hung from the glasses and customized cards were used for the favors.


* Baby Shower Menu * 

• Cajun-spiced Popcorn (served in decorative paper cones... of course!)
• Tangy Cucumber and Grapefruit Salsa with crackers
• Spicy Shrimp with brown sugar glazed andouille over Cheesy Grits 
• Mini Crawfish Gratins 
• Petite Gateau du Sirop 
• Blue Monkeys (Champagne with Blue Curacao)  
• Orange and Mint infused Water

* Dinner Party Decor *
Now as I mentioned, the feathers were really, really fun and for the dinner party I wanted to carry more of the feather accents through. Pier One helped me out with that task, because really what girl that lives in a Barbie Dream Home doesn't need peacock placemats? The orange runner was re-used from the shower. Black and white napkins finished the classy-French quarter themed look.
What did I serve at this dinner party? Crawfish Etouffee, of course!

* Crawfish Etouffee Recipe * 

Ingredients 
3 tablespoons butter
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon dried thyme
1 teaspoon salt
1 teaspoon pepper
1 teaspoon paprika 
1 teaspoon cayenne pepper
1 1/2 cups chopped onion
1/2 cup chopped green pepper
1/4 cup chopped celery 
2 pounds crawfish meat
1/4 cup flour
2 cups seafood stock
1 cup chopped tomatoes
1 teaspoon Tabasco sauce 
2 tablespoons chopped fresh thyme
2 tablespoons Worcestershire sauce 
Chopped Italian Parsley 

Instructions 
1. Melt butter in large skillet. Add seasonings, onions, green pepper and celery. Sautee until vegetables are translucent. 
2. Add crawfish and cook for 5 minutes. Add stock and flour stirring constantly until it is a thick gravy. 
3. Add tomatoes, tabasco, fresh time and Worcestershire sauce. Simmer for 20-30 minutes.   
4. Serve over jasmine rice. Sprinkle with fresh parsley. 

Green is for luck

Tarte and Parcel was recently turned down for a food blog directory. Apparently, if you blog about anything but food, people don't want to read about it. Whatever. I'm not blogging about food tonight.

Tomorrow is a big day for me. One of those days that can send your life in one direction or another - a crossroads, a left or a right.

I don't like "big" choices. I don't like left or right. I like roundabouts. Don't feel comfortable making a turn? Go around another circle one more time. It takes me a while to figure things out. I usually dont understand why people do things. I don't understand why the dog likes to steal socks and underwear. I don't understand why someone who was one of your best friends last year doesn't even include you in party invite anymore. I dont understand why an ice cream company would make rainbow sherbert with lime vs. pineapple. Orange, raspberry and pineapple is the BOMB!

For luck with my big decision, I made a necklace with green chalcedony and copper. Copper can't be wrong - it like a lucky penny!