Just in time, a recipe to help celebrate Mardi Gras and the party pup, OSKAR is ready to get you in the mood

                                                         Artist Michael Osterhout

                                                           

                                                   

Even if you are not heading to N'Oleans to party with the masses, you can feed a slew of people with this gumbo and you will have a party in your mouth. You can even make your own creole seasoning. The seasoning recipe nets about four cups, keeps indefinitely, and is nice to have around. If you are a party of one, you'll have plenty of gumbo to freeze.  Heck, you could even open a small, intimate cafe.  Allow yourself plenty of time to make your roux, you will be happy with the results.



Gumbo Ya Ya (from Birmingham News)

1 lb. unsalted butter
3 cups all purpose flour
2 red peppers, medium dice
2 green peppers, medium dice
2 medium onions, medium dice
2 celery stalks, medium dice
1 1/4 gallons (20 cups) chicken stock
2 tablespoons creole seasoning
1 tsp. ground black pepper
1 tsp. dried hot red pepper flakes
1 tsp chili powder
1 tsp dried thyme
1 tablespoon chopped garlic
2 bay leaves
2 tablespoons kosher salt
1 lb. andouille sausage, cut in 1/4 inch slices
3 1/2 lb. chicken, roasted and boned
Hot sauce to taste


Boiled rice

In a 12 quart stock pot, melt butter and add 1/3 of the flour, stir constantly for 30 seconds. Add 1/3 more flour, stir constantly for 30 seconds, add the remaining 1/3 flour. 
Continue to cook until dark mahogany, about 45 minutes to 1 hour. Stir and adjust temp to avoid burning the roux. Then add the peppers, onions, and celery. Add stock, stirring constantly. Add all remaining ingredients except chicken, rice, and hot sauce and bring to a boil. Simmer uncovered 45 minutes, skimming off the fat. Add chicken and simmer 15 minutes. Adjust seasonings with hot sauce. Serve over rice.



Creole Seasoning (from Birmingham News)

1 1/2 cup Paprika
3/4 cup ground black pepper
1/2 cup kosher salt
1/3 cup granulated garlic
1/3 cup dried thyme
1/3 cup dried oregano
1/3 cup dried basil
1/4 cup granulated onion
1/4 cup cayenne

Combine, store in an airtight container
Makes about 4 cups


And if you want to veer off Gumbo and go a different route, try this Shrimp recipe.  It is devine:


Barbecue Shrimp (adapted from Ralph Brennan’s New Orleans Seafood Cookbook)

Ingredients:
12 raw colossal (or the largest you can find) Gulf shrimp, unpeeled with heads and tails left on
2 tablespoons Worcestershire sauce
1 1/2 tablespoons coarsely ground black pepper
1/2 teaspoon oregano
1/2 teaspoon thyme
1/4 teaspoon cayenne
1/2 teaspoon salt
2 teaspoons minced fresh garlic (2 cloves)
1 tablespoon of water
half of 1 lemon, seeded
1/4 pound (1 stick) of unsalted butter, cut into 1/2 inch slices

Method:
1. Place the unpeeled shrimp, Worcestershire, spices, garlic and 1 tablespoon of water in a heavy 10-inch sautee pan. Squeeze the juice from the lemon half over the shrimp and add rind and pulp to the pan.
2. Over high heat, cook the shrimp while gently stirring and occasionally turning the shrimp.
After about two minutes of cooking, the shrimp should start turning pink on both sides, indicating they are nearly half cooked.
3. If the shrimp are the colossal size, now add 2 tablespoons water to the pan. Otherwise, don’t add water.
4. Reduce the heat to medium-high and continue cooking as you gradually add the cold pieces of butter to the pan. While stirring the shrimp, swirl the butter pieces until they are incorporated into the pan juices, the sauce turns light brown and creamy as it simmers, and the shrimp are just cooked through. This will take about two minutes total if the shrimp are extra-large and about three minutes if they are colossal.
5. Serve immediately with crusty bread for sopping up the sauce and lots of napkins for cleaning your hands. Makes two servings.
Note: If you can’t find shrimp with the heads on, still be sure and use unpeeled shrimp.

Read more!

I tried it and liked it, Mom tried it and liked it, Ms. Vi, you have a winner. YOU ARE A WINNER!

This recipe could not be easier. It only has a handful of ingredients. Assemble those few ingredients in a slow cooker and "set it and forget it". Southern comfort mmmmmm
Thanks Ms. Vi for sharing this one! Our Ms. Vi is quite remarkable. She is an octogenarian, still works as a receptionist and is an inspiration to all who know her.
ONE DISH BAKED CHICKEN and STUFFING SUPPER WITH GRAVY

4 BONELESS, SKINLESS CHICKEN BREASTS
1 10-3/4OZ CAN CREAM SOUP (your choice)
1/3 C. Milk
1 package Stove Top Stuffing Mix
1-2/3 C. water
Place chicken in slow cooker
Combine can soup and milk, pour over chicken
Combine stuffing and water, spoon over all and cook
on low 6-8 hours Read more!

Ta Da--finally - recipes of deliciousness from Kelly

Kelly loves Indian food and has mastered Tikka Masala. She and David eat it often. Look at the  beautiful photos they also provided. David usually makes homemade Naan, and they also serve Dal with this meal. What a meal!

TIKKA MASALA
2 lb chicken (boneless/skinless) breast, sliced and seared but not cooked
8 T ghee (we use half ghee, half oil)
4 onions, sliced
2" piece of ginger, grated fine
4 garlic cloves, minced
1" stick cinnamon
12 cardamoms
4 tsp garam masala
4 tsp coriander, ground
2 tsp chili powder
2.5 c cream (we use 3/4 c light cream and the rest milk)
4 T tomato paste
8 T water
1 tsp sugar
1 tsp salt
1 lime

1) heat ghee, onions, ginger, and garlic gently until soften but not colored 5-10 minutes
2) add all spices and fry mixture 2-5 minutes
3) add cream, tomato paste, water, sugar, and salt, mixing and bring to a boil
4) reduce heat, add chicken and cook until meat is cooked
5) squeeze in lime juice, stir and serve




MASOOR DAL
this is my favorite, best mashed potatoes you could ever want. this is excellent with the spinach/tomatoes
4 T oil
6 cloves
6 cardamoms
1" stick cinnamon
1 onion, sliced
1" piece ginger, grated or sliced
1 garlic clove, minced
1-3 birds eye chili
1/2 tsp garam masala
1.33 c lentils, pink/red
1 tsp (scant) salt

1) heat cloves, cardamoms, and cinnamon in oil, 3 minutes
2) add onion and cook until translucent
3) add ginger, garlic, chilies, and garam masala, cook 5 minutes
4) add lentils and cook 2-5 minutes
5) cover with water @1.25" above lentils, bring to a boil, cover and simmer 30 minutes or until it is a thick and tender mash
6) sprinkle with lemon juice (i haven't tried the lemon juice yet)



Bonus recipes:



INDIAN SPINACH AND TOMATOES
1lb spinach leaves (baby or cut in halves)
3/8c ghee (we use mostly oil and 2T ghee)
1 onion
1/2-1 lb mushrooms, sliced
1-2 garlic cloves, minced
2" piece ginger, grated fine
1 tsp chili powder
1 tsp tumeric
1 tsp garam masala
1 tsp coriander seeds
1/2 tsp cumin seeds
3/4 tsp salt
1 tsp black pepper ground
1 14.5o can of diced tomatoes

1) heat garlic and onions in ghee until golden and soft
2) saute mushrooms until dry
3) add ginger and cook 6 minutes
3) add spices and cook 2 minutes
4) toss in spinach and coat until wilted
5) add can of tomatoes and bring to a boil, stirring
6) simmer until cooked to your liking


KITCHEREE
this is david's favorite, full of fiber. when 

Indians fast, they eat this, so I can see now how they can "fast" so often... they eat this for

breakfast, lunch, and dinner at Ayurveda retreats, when ill, etc. they consider this in Ayurveda the perfect food...
1 cup basmati (we use brown basmati)
1.33 cup moong dal (split yellow chick peas, NOT split yellow peas)
5 T ghee (we use 2T ghee, 2T oil)
1 garlic clove, minced
5 cloves
5 cardamoms
2" stick cinnamon
1 onion
1 tsp turmeric
1/2 tsp salt

1) soak rice and lentils 1 hour, drain
2) in ghee, heat spices for 2 minutes
3) add onion and garlic and cook 3-5 minutes
4) add rice and lentils, cook 3-5 minutes
5) add enough boiling water to cover rice/lentils 1", cover and simmer 30-50 minutes until liquid is absorbed and rice is cooked (we use a rice
cooker)

Read more!

Something to make for dinner that is easy--

and even easier if you have some of that grocery store rotisserie chicken (Costco is the best) in the fridge. I made this again last night and do not have a photo to post. This time I had left over chicken from making Chicken and Yellow Rice, so I used it, rice and all. It was very good, so feel free to experiment with the recipe. This is also a great recipe to "hide" squash in for children or non squash lovers. They probably won't know, unless they are the sous chef!


Chicken Corn Chowder

 Adapted from Bon Appétit, October 2003 and Whippedtheblog

Ingredients
5 bacon slices, chopped
1 tablespoon butter
1 medium onion, chopped
1 cup chopped red or orange bell peppers (about 1 large)
1/4 cup all purpose flour
6 cups low-salt chicken broth
2 cups 1/2-inch cubes peeled seeded butternut squash
1 extra large or 2 medium russet potatoes, peeled, cut into 1/2-inch cubes
1 1/2 tablespoons chopped fresh thyme
1 16-ounce bag frozen corn kernels
1 cup whole milk
1 cup diced skinned roast chicken (1/2 the rotisserie chicken)
1/2 plus 1/4 cup chopped green onions
1/2 cup plus 2 tablespoons chopped fresh cilantro
salt & pepper
Cook bacon in large pot over medium-high heat until crisp. Using slotted spoon, transfer bacon to paper towels to drain. Pour off all but 1/4 cup drippings from pot. Add butter to pot; melt over medium-high heat.
Add onions and 1/2 cup of bell peppers. Sauté until onions are soft, about 10 minutes. Add flour; stir 2 minutes. Mix in broth, then squash, potatoes, and thyme; bring to boil. Reduce heat to medium-low; simmer uncovered until squash and potatoes are tender, about 12 minutes. Add corn, milk, and 1/2 cup bell peppers.
Simmer until corn is tender, about 10 minutes. Add chicken, 1/2 cup green onions, and 1/2 cup cilantro; simmer 5 minutes. Season with salt and pepper.
Ladle chowder into bowls; sprinkle with remaining green onions and cilantro.

Read more!

Lemon Chicken---A Flash In The Pan

This one is so delicious, it is hard to believe how quickly it comes together. What you need is a little planning,so you have the necessary creme fraiche on hand. You can make your own by mixing 1 cup heavy cream with 2 tablespoons buttermilk, putting the mix in a clean jar, closing the lid and letting the concoction hang out on your countertop for 24 to 48 hours. The rest is simple to assemble and your family will proclaim you a culinary genius.

Lemon Chicken
Serves 4
1 1/2 tablespoons butter
1 1/2 tablespoons olive oil
4 whole chicken legs (thighs attached) I have also used chicken breasts, both bone in and boneless successfully
Coarse sea salt
Freshly ground black pepper
Grated zest and juice of 1 lemon
1/2 cup creme fraiche
1. Preheat the oven to 375 degrees. Heat a large ovenproof skillet over medium-high heat. After 3 minutes, add the butter
and oil. Season the chicken generously with salt and very generously with pepper. Place the chicken, skin side down, in the
skillet and brown well on both sides, turning once.
2. Transfer the skillet to the oven. Bake for 15 minutes, or until the juices run clear when the chicken is pierced with a knife.
3. Return the skillet to the stovetop. Transfer the chicken to a platter and keep warm. Remove all but 1 tablespoon of fat
from the skillet. Place over medium heat, add the lemon juice, and stir to scrape up any pan drippings. Simmer for 1 minute,
then add the creme fraiche and stir until melted and bubbling. If the sauce is too thick, add a few tablespoons of water. Pour
the sauce over the chicken and sprinkle with lemon zest and additional pepper. Serve hot. Read more!

Rosie's Idea Of A Good Cookbook and a Delicious Recipe

Meet Rose.  She actually is the business manager of the farm when she is not napping.  We have often thought about putting an apron on her and really putting her to work in the kitchen, but for now, she has picked out a delicious recipe for Chicken Marsala t0 dream of.  We talked her out of the more complex Cooks Illustrated recipe(shown in the photo) and into Smitten Kitchen's husband Alex's yummy easy one,linked here: smittenkitchen.  Rose shares the farm with her litter mate, Max and a black Lab named Buck. Read more!