In honor of Mardi Gras we collaborated on a cajun/creole feast. I swear we just get better and better at this every time! Our menu this time was small but satisfying.

• Chicken Andouille Gumbo
• Black Bean Chorizo Soup
• Cornbread
• Pulled Pork Sandwiches
• Bread Pudding with Whiskey Sauce

Chicken Andouille Gumbo: This was my dish and I think I hit it right on the nose. I used a recipe from nolacuisine.com and pretty much stayed true to it instead of experimenting. This person definitely knew what they were talking about. The chicken in this recipe baked to a nice brown and then simmered in the stew for nearly 2 hours. When I went to take it off the bone it didn't take much effort. If I made this again I'd try just doing a chicken gumbo and doubling the chicken, getting rid of the andouille altogether. I used quite a bit of Frank's Red Hot in this, as it was the only hot sauce we had on hand, and it added just enough spice to say "creole." I also managed to injure myself (like always) with what nolacuisine calls the Cajun Napalm; Read his "recipe" on making roux—it's highly entertaining.

Bread Pudding: Andy made the bread pudding that is linked above; I've had a lot of bread pudding and I have to say this is the best I've ever had. It was purely sinful. I threatened to eat the entire rest of the pan.

Drinks: We didn't have any themed drinks for this meal because it was so informal. But I did try making a daiquiri. Since I didn't have anything normal (strawberry, for instance), I made a coconut daiquiri using Malibu. It was interesting, it wasn't terrible. It was very strong! I recommend daiquiris for this meal, or beer works just as well!

Labels: Andouille, Cajun, Chicken, Creole, Entree, Rice

In celebration of John finally perfecting his awesome pizza crust we decided to do a "create a pizza" mixer. Each of us came up with our own creative idea for a pizza, John made the crusts, and we binged. Everything was delicious, as pizza can only be, and we were sufficiently ill by the time we finished almost an entire pizza each. Our spread was as follows:

Mel - Polish Pizza
I created a pizza in honor of one of my favorite places, Poland. The main elements of this pizza were kielbasa, potato, pan-fried beets, and sour cream. Andy said he loved this one. The beets added an interesting sweetness to the overall salty/savory flavor. I would add more beets if I made it again.

Andy - Onion Pesto & Roasted Garlic Pizza
Andy created a very tasty pizza that started with an onion pesto sauce for the base, and included arugula and roasted garlic on top. It was delicious, but with roasted garlic how could it not be?

Rebecca - Salsa Pizza
Rebecca's pizza played off the theme of salsa. It incorporated all of the elements you would assume, and the best part was the cilantro. I was addicted to this one.

John - Creamy Pancetta Pizza
John went way off the deep end and designed a pizza using pancetta and dollops of flavored cream cheese. There were other elements that I can't recall...the flavor was complex, and I'm not really sure how I felt about it. I think with tweaking it could work really well.

Instead of including a recipe, which is completely against the point of pizza, I challenge you to create your OWN original pizza. If you come up with something interesting, let me know!

Labels: Beets, Entree, Garlic, Kielbasa, Pancetta, Pizza

Here in Minnesota we take our Scandanavian heritages very seriously. So seriously that some people even willingly eat lutefisk. Our town recently held a Finnish festival-complete with a Tarja Halonen look-alike contest! wowee! (i had to google it, too). So in timing with this we picked "Scandanavian" as a theme. We did this theme a couple years ago, but I think this time was much better-much more experimental. Here is our final menu:

• Potato Pancakes with Swedish Meatballs
  
• Open Face Shrimp Dill Sandwiches
  
• Split Pea Soup
  
• Lingonberry Cake
  
• Licorice Pudding
  
• Scandanavian Cheeses
• Drink: Gammel Dansk
  

My dishes were the open-face sandwiches and the licorice pudding. I was very proud of both of them - they were delicious. The sandwiches were very refreshing and even though I don't like black licorice, I adored the pudding. The only thing I would caution: brace yourself & drink with caution if you try Gammel Dansk - the flavor is one that I'm guessing very few are accustomed to. Although, it mixes pretty well with Coca-Cola.

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Licorice Pudding

Pantry

• 1/4 tsp salt
  
• 1/3 cup plus 2 1/2 tablespoons sugar
• 1 tablespoon plus 2 tsp cornstarch
• 3 large egg yolks
• 1 1/2 tablespoons unsalted butter

Groceries

• 3/4 cup good quality black licorice (not Twizzlers)
  
• 4 1/2 cups whole milk

Tools

• Instant-read thermometer
• Large heavy saucepan
• Whisk
• Small bowl & Larger bowl
• Fine mesh sieve
• Wax paper
  

COMBINE licorice, salt, 4 cups milk, and 1/3 cup sugar in a 2- to 3-quart heavy saucepan and heat over moderately low heat (do not let boil), stirring frequently, until licorice is dissolved, 18 to 20 minutes. (If licorice is not completely dissolved, let mixture stand off heat, uncovered, whisking occasionally, 10 minutes.) Increase heat to moderate and bring milk mixture to a bare simmer.

STIR together cornstarch and remaining 1/2 cup milk in a small bowl.

WHISK cornstarch mixture into licorice mixture and simmer, whisking, 2 minutes to thicken.

WHISK together egg yolks and remaining 2 1/2 tablespoons sugar in a medium bowl until combined well, then add hot milk mixture in a slow stream, whisking. Return to saucepan and cook over moderate heat, stirring constantly, until thermometer registers 170°F*. Immediately pour through a fine-mesh sieve into a clean bowl and stir in butter until incorporated.

CHILL pudding, its surface covered with a round of wax paper, until very cold, about 4 hours.

Just before serving, gently whisk pudding, then divide among bowls.

Pudding can be chilled in bowl, its surface covered with wax paper and bowl covered with plastic wrap after 4 hours, up to 3 days.

Makes 6 servings.

*When I put the thermometer in the temperature was already well over 200 degrees, so you might want to watch that! Although, it didn't affect the final product.

Labels: Black Licorice, Dessert, Entree, Sandwich, Shrimp

Last nite my friends and I celebrated the Independence Day "Weekend" with a Wine Nite Dinner. 10 bottles of wine and 5 delicious dishes.

• Greek Lamb Roll Ups
• Spring Vegetable Stew with Beaujolais
• Pork Roast
• Spicy Coconut Vegetables
• Red Onion, Feta & Olive tart
• Fresh fruit for dessert

It was a great time and I ended up finding a new favorite recipe. Both dishes that I made came from a new little recipe book I picked up at a church basement used booksale. One was spicy coconut vegetables, which turned out pretty well but not like I had expected - and not spicy at all. The second, and the one I adored, was a Red Onion, Feta and Olive tart. I'm not a huge olive fan, but I can handle black olives, and on this they were great. But what really made it were the carmelized onions (mmmm) and fresh basil - two of my favorite ingredients. The best part about this dish was how simple it was. The hardest part was enduring the chopping of two red onions. With the pastry I bought I didn't even have to roll it out! This is definitely a keeper - and although I usually find ways to change and improvise recipes I'm not sure this needs any changing! Except it is a bit high in calories & fat. Most of this is accounted for in the puff pastry - and although it is part of what makes this so delicious, I wonder if there is a different way it could be made to cut some of those out!

Unfortunately, I didn't take a picture before we gobbled it up...but I promise it looks beautiful!

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Red Onion, Feta & Olive Tart

Pantry

• 1 oz. butter
• 2 tbsp. light brown sugar
• 2 tbsp. balsamic vinegar

Groceries

• 2 large red onions, finely sliced or coarsely chopped
• 16 oz. puff pastry, thawed
• 4 oz. feta cheese, crumbled
• 6 oz. pitted black olives, chopped
• fresh basil leaves, shredded

HEAT butter in a pan & add onions. Add a pinch of salt & saute for about 10 minutes, until carmelized. Add sugar & balsamic vinegar & cook for 5 more minutes. Leave to cool

PREHEAT oven to 400°F.

ROLL OUT the pastry on a floured surface & use it to line a 12 x 8.5 inch flat cookie pan. Cover with the onion mixture. Scatter the feta & olives on top. Optional: Season with salt & pepper, drizzle with olive oil.

BAKE 15-20 min. until pastry is risen, golden, & crust is crisp. Scatter shredded basil leaves on top. Slice & serve.

45 minutes. Serving Size: 1/4.

Per Serving: 646 calories, 11g protein, 53g carbs, 44g fat, 18g sat. fat

Labels: Black Olives, Entree, Feta, Onions, Puff Pastry