Good Golly it's Gumbo

Long before ever visiting Louisiana, and later actually living there over the Y2K times, I had heard of Gumbo, as well as Etoufee, Jambalaya and a lot of other dishes, not all of which I really associated with Louisiana. Red beans and rice I'd had in Guatemala as a very young newlywed expat. maybe these were not the Louisiana-spiced version, but the concept was there. Boudin rouge or boudin noir are a sausage made with blood as part or most of its ingredients, but I had eaten those in Guatemala as well, under the name Moronga or Morcilla. Not a banana fan at any time, Bananas Foster never held any interest whatsoever. And long, long before ever learning that bread pudding was pretty much Louisiana's state dessert (according to me, anyway, as it was found in every single restaurant), I had been making and loving bread pudding.

When it came to hearing about Gumbo, I heard about okra as an ingredient, and I am absolutely not an okra fan. Thus, Gumbo held no interest. I like tomatoes, tomato sauces, spaghetti sauces, but there are times I just cannot abide them. At least my stomach seems to completely rebel at times, and then sometimes not. Etoufee, mainly tomato-ey red in color, was not high on a list of things I wanted to try. 

Chicken and Andouille Gumbo

And then, we moved to Louisiana. Just north of Lake Ponchartrain, there were an amazing assortment of the best eating establishments all grouped so closely near to one another that you could barely toss a stone without hitting one, and we frequented them, almost all, in a constant rotation. My husband will not touch seafood, and not even fish. This is a mental allergy mind you, not a physical one. But as Louisiana cuisine is really all about fish and seafood, crawfish being absolutely huge there, there were many restaurants that had no meat on the menu, and some with a whole lot of truly stellar gourmet seafood dishes available, and with one lone hamburger plate on the menu, generally served with coleslaw (which my husband will not eat) and fries. They truly are not catering to the meat lover diet.

Exploring Gumbo Flavors

As we began exploring food in our new home area after we moved there, I was excited to taste this Gumbo I had heard and read about. I was willing to overlook okra, if the dish was good enough. And I had a couple samplings that were passable, for sure. But it was down in New Orleans proper, that I first had a small bowl of File Gumbo. Being a complete neophyte in the Gumbo world, I had asked the waitress what was the difference. she explained that Okra Gumbo used the okra as a slight thickening agent, whereas File Gumbo used File powder as it's slight thickening agent. Obviously okra has its own flavors as well, as does file powder, but I wasn't aware of that, then. 

➤File powder is nothing more than the powdered leaf of sassafras. It is generally

File Powder

available in the spice aisle. This flavoring agent should never be added to the pot, but only stirred in at table. If cooked, it can become stringy.

On tasting the little bowl of File Gumbo, I was suddenly aware that this was amazingly good! Oh my, was it good! And then I went on a search. In each and every restaurant, I tried at least a small bowl or cup of Gumbo, just to see the range of flavors, and just how good, good can be. 

While living there, I never even attempted to make Gumbo. More often than not, the Gumbo in restaurants contained crawfish or shrimp. At the time I still wasn't aware of why I was swelling so much all the time, so I blithely ate my way through crawfish, shrimp, crab, blue crab, lobster and a lot of other shellfish. Now, sadly, I have long been aware of my intolerance for those most wonderful foods. Sigh.

Making Roux

Moving away from Louisiana, as all good things must end one day, I longed for Gumbo. As I set about learning what made a good Gumbo, I learned about roux. While I had made roux plenty of times, in preparation for a gravy, those were always a very blond roux, just cooked enough for the raw flour taste to be gone, but not for color. In Louisiana, there is ROUX. Pronounced, "ROO." And this is one not to be messed with. Every young girl must learn the way to make a proper roux, or you will not ever attain a proper gumbo. And this roux must be cooked until "mahogany colored." This requires constant attention to the pot, or the roux will burn. This disaster cannot be repaired, and the only solution is to begin again. This process of cooking oil and flour to a mahogany color can take 15 minutes or it can take an hour, completely dependent on the skill and ease of the one making it. If unskilled, as I was the first time, it took an hour over medium or medium low heat. Over a higher heat, and a lot of quick stirring, it can be accomplished in much less time, but without this very dark roux as a base, the gumbo will not be right. 

Holy Trinity added to Roux

The next important thing to know is that many, if not most, dishes in Louisiana are based on the flavors of the 'holy trinity, a phrase coined by chef Paul Prudhomme. This trinity is a combination, in equal parts, of chopped onion, green pepper and celery. These should be prepped and ready, as they are the first addition to the Gumbo pot, once the roux is ready. 

Andouille sausage, pronounced ahn-DOO-ee, in Louisiana, is generally very highly spiced, with a strong chili kick. For the unwary, this can be a shock. The Andouille found in other areas of the country is but a poor relative, in comparison. I've used Aidell's brand, as I can tolerate the salt levels, though it is not spicy hot. 

Chicken and Andouille Gumbo

Serves 8 to 10

Chicken and Andouille Gumbo

ROUX:

½ cup shortening or oil
½ cup all-purpose flour

----------
2 tablespoons cooking oil

2 medium onions, chopped
2 green peppers, chopped
6 stalks celery, chopped
3 cloves garlic
1 whole chicken, cut up
2 - 4 Andouille sausages, sliced
1 teaspoon dried thyme leaves
¾ teaspoon dried oregano flakes
¾ teaspoons dried basil leaves
2 bay leaves
½ teaspoon ancho powder or cayenne
6 cups water or stock
Salt & pepper, to taste

File Powder, for serving

MAKE ROUX: In a heavy soup pot or Dutch oven, melt the shortening or oil over medium heat. Add in the flour and stir continually with a wire whisk until the mixture becomes a deep mahogany brown. This can take from 10 minutes to half hour, depending on your heat setting. Do not scorch the roux or you will need to begin again. Set aside, off the heat.

ASSEMBLE GUMBO: In a large skillet, heat the 2 tablespoons of oil and sauté the onions, green pepper, celery and garlic until softened, about 10 minutes. Add to the pot with the roux. Dry the chicken pieces and brown them on all sides in the skillet, then remove them to the pot along with the sliced Andouille, all the spices, chili powder and water or stock. Add in about 1 teaspoon of salt, to start, and some freshly grated black pepper. Stir well, then cover and cook on very low heat for an hour, or until the chicken is very tender. Once the gumbo has cooked, check for seasoning and adjust as needed. Leave chicken on the bone, or remove the skin and bones, if preferred, returning the chicken meat to the pot. Serve with a scoop of rice. Serve File Powder on the side. Use 1 to 3 teaspoons per serving, to taste.

NOTES: If using shrimp or crawfish, add these in to the pot only about 5 to 7 minutes before ready to serve, to just cook through. 

My passion is teaching people how to create a harmony of flavors with their cooking, and passing along my love and joy of food, both simple or exotic, plain or fancy. I continue my journey in ethnic and domestic cuisines, continuing my journey to explore diverse culinary experiences and hopefully to start you on a journey of your own. Join me also at A Harmony of Flavors on Facebook, and Pinterest.

Revisiting Some Great Foods

Ever since moving to the southwest in late June, I have mostly been occupied with unpacking and finding "homes" for things. I have only really experimented with one new recipe, in these past months. That doesn't mean I haven't cooked, and I have so many great recipes (if I do say so, myself) that I am thoroughly enjoying going back over some of them.

Hamburger Andouille Gumbo

I am planning to let my website lapse this Fall, due to circumstances that are highly frustrating and too numerous to go into, and so any recipes that are in the website but not here in my blog, I will be working to get into the blog soon. Not to the entire detriment of any new recipes I come up with, but just to have old favorites included. Of late, I have been using a lot of hamburger, first in deference to my husband's poor teeth, but also as it is less expensive than some meats, as moving is an expensive undertaking. One of the recipes I have had in my website but not in this blog, is Hamburger Andouille Gumbo. Since I made it originally many years back, I have made it a few other times, and it is always amazingly good, despite not being completely authentic, with hamburger. All the other flavors are totally authentic though, and the flavor is terrific. 

If you are unfamiliar with Andouille sausage, a very Louisiana type sausage (though originating in France), it is a quite highly spiced style. If it is unavailable where you live, substitute with a smoked, spiced (preferably pork) sausage of your own taste.

Hamburger Andouille Gumbo

Hamburger Andouille Gumbo

Makes 8 servings

½ cup shortening or oil
½ cup flour
2 tablespoons oil for cooking vegetables
2 onions, chopped
2 green bell peppers, chopped
6 stalks celery, chopped
3 cloves garlic, minced
1 pound hamburger
2 – 4 andouille sausages (or other spicy sausage)
1 tablespoon fresh thyme leaves
¾ teaspoon dried oregano flakes
¾ teaspoon dried basil
2 bay leaves
½ teaspoon ancho chili powder, or cayenne if heat is tolerated
6 cups stock or water
1 teaspoon salt and a few grinds of pepper, to taste
Filé powder for serving

Make the Roux: Heat a heavy soup pot and melt the shortening or oil. Add in the flour and over relatively high heat, stir briskly with a whisk for about 10 minutes, until the roux has turned a very deep, dark mahogany chocolate color. Remove from heat and whisk a few times, in case the residual heat of the pot continues cooking. If the roux scorches, there is no salvaging; it must be made again.

In a large skillet, heat the 2 tablespoons oil and sauté the onion, bell pepper, celery and garlic until soft, about 10 minutes. Add this to the pot with the roux. In the same pan, brown the hamburger very well. Add to the roux, along with the andouille (pronounced "on-DOO-eee") sausages and the thyme, oregano, basil, bay leaves, ancho powder and stock. Add salt and pepper, and check for seasoning. Bring this mixture to a boil, reduce heat and simmer for at least an hour to meld flavors. Serve the gumbo over white rice and pass the file powder.

NOTES: Filé powder, pronounced "FEE-lay", is powdered sassafras. It is generally found among the spice jars in the supermarket, and adds a bit of  flavor along with the ability to add just a little thickening. It should not be added to a gumbo while cooking, but only in the bowl when ready to eat. If added in to the cooking pot, it may become stringy. Use from one teaspoon to one tablespoon, as per taste, to a bowl of gumbo.

~~~~~~~~~~~~~~~~~~~~ 

Another of the recipes I want to include here in my blog is something I originally created for the very first "Winefest Renaissance" back in 2013, held to raise funds for a new building for the (then - pre-move) local Aberdeen Boys and Girls Club. This building has been long since built and is allowing so many more children a safe place to spend their time. The recipe was for Squash, Apple, Leek and Asiago Triangles. While these require a bit of quick work when wrapping with Phyllo (Fillo, Filo) Pastry, once you get the hang of it, it is quite simple. 

These can be made ahead: roll the filling in the pastry and brush with butter, then set onto parchment lined baking sheets to freeze. Once frozen, carefully set them into containers to keep for up to three weeks. Remove from freezer and set onto baking sheets and bake just before serving. OR, the filling can be made up to a few days in advance and then rolled into the pastry just prior to baking.

Rolling little triangle packets of phyllo

The rolling process is as for rolling a flag, into a neat triangle. How large or small the triangles will be determined by how wide the lengths of phyllo dough are cut. Two inch widths are great, making a small, easy to pick up and eat little bundle, for a walking-around type cocktail party. If made larger, then they would be perfect to serve as a first course to a larger meal. Either way, these were created specifically to pair with a buttery Chardonnay wine, and made an amazing pairing.

Phyllo dough must be handled with great care, since it is delicate and dry to the touch. Carefully unroll as many sheets as needed and store the remainder immediately. Place sheets not immediately in use between damp towels to prevent drying. If weather is hot and dry, sprinkle a little more water on the towels periodically. The folding process requires starting with two layers of phyllo pastry, then brushing with melted butter. Cut the pastry into two-inch wide strips down the length of the pastry. Placing a small amount (from 1 tablespoon for these tiny pastries to 2 tablespoons or so for larger ones cut three or more inches wide) on one corner of the pastry nearest you (figure a), take the lower right corner and fold it across to the left, making what was the edge nearest you, now touch the left side (figure b). Now take the point nearest you and bring it up vertically (figure c), then flip the bundle to the right (figure d), each time lining up edges neatly into triangles. Continue, repeating this pattern (flip up left, flip up, flip right) until you reach the end of the strip of phyllo. Brush the outside of the little packet with melted butter, then set on a parchment lined baking sheet. Begin again with the next strip. The filling mixture should allow using the entire box of phyllo. 

Squash Apple Leek and Asiago Triangles

Squash, Apple, Leek & Asiago Triangles

Squash Apple Leek and Asiago Triangles

Makes about 50 triangles

FILLING:
2 - 3 leeks, white and light green parts only
1 - 2 tablespoons unsalted butter
2 tablespoons dry sherry or other dry white wine
¾ pounds butternut squash, peeled
2 (6 to 7 ounce) apples (I used Pink Lady)
1 teaspoons salt
1 teaspoon freshly grated nutmeg
A few grinds of black pepper
---
1 cup grated Asiago cheese, about 3 ounces
---
1 box Phyllo sheets
1 stick butter, melted

FILLING: Cut ends off leeks, leaving only the white and lightest sections (about 4 to 6 inches) and slice in half lengthwise. Fan the layers under running water to clean out any mud or grit. Laying flat side down, cut them again lengthwise, then slice across into thin strips, making about 2 cups. Cut off about a 4-inch neck section of the squash, about ¾ pound. Peel and cut in half lengthwise. Laying flat side down, cut each section into three more lengthwise sections. Slice each of these across into thin pieces about 1 x 1½ inches, making approximately 2+ cups. Peel and core the apples and cut into 8 wedges apiece. Slice across the wedges into thin slices, making about 3 cups, total.

In a large skillet over medium to medium-high heat, melt the butter. Add in the leeks and sauté for about 5 minutes to soften, stirring occasionally. Add the Sherry and cook to evaporate, stirring occasionally, about 3 to 5 minutes. Add the squash and toss to combine; cook for another 5 minutes before adding apples. Add in salt and nutmeg and a few grinds of black pepper. Reduce heat, cover and cook for about 10 - 12 minutes or until the squash and apple are very tender. Take off the heat and cool slightly for about 20 minutes. At this point, the recipe can be held in the refrigerator for up to 3 days.

Before using, thaw the box of Phyllo at least 12 hours in the refrigerator, or 4 hours at room temperature before using. Have a stick of butter melted and a pastry brush at the ready. Add the shredded Asiago cheese to the filling mixture. 

ROLLING AND BAKING: Preheat oven to 375 degrees. When ready to make the triangles, unroll the phyllo from one packet (usually 2 packets in a box), covering the sheets completely with a damp towel to prevent undue drying. If the phyllo becomes too dry it will split and break and folding will be impossible. Set the phyllo sheets to one side, then remove two sheets to an open work surface, short end facing you, and quickly brush with melted butter. Slice along the length of the sheets, making approximately 2-inch wide strips. See above for further instructions on rolling the triangles. Once rolled and brushed with more melted butter, the triangles, set on baking sheets, may be well covered and frozen for up to 2 weeks, then removed from the freezer and baked straightaway, or they may be baked immediately after rolling. Bake the triangles for about 20 minutes, or until golden. Serve hot, or at room temperature.


My passion is teaching people how to create a harmony of flavors with their cooking, and passing along my love and joy of food, both simple or exotic, plain or fancy. I continue my journey in ethnic and domestic cuisines, continuing my journey to explore diverse culinary experiences and hopefully to start you on a journey of your own. Join me also at A Harmony of Flavors on Facebook, and Pinterest.

Most Delightful Corn Chowder

It has been hectic here these last couple of months. We decided to move to the southwest US, to a house half the size we are currently living in. Lots and lots and lots of donations, donations, donations and garbage. Oh heavens, the junk we accumulate. In the middle of this chaos, sorting, throwing out and such, while I continue to cook, trying new things all the time, just because that's how I roll, still I haven't had much time at all to focus on this blog. At the beginning of May, I will be taking a hiatus, until we finalize the move, then get settled enough in the new place to be able to think again - of anything other than packing or unpacking. 

Roasted Corn & Poblano Chowder

Meanwhile, I just absolutely had to share this wonderful soup recipe. I call it a chowder because it is slightly creamy but with lots of chunky things in it for all the goodness it provides. Originally I found the recipe in an America's Test Kitchen's special edition magazine. The thing I like about either America's Test Kitchens or Cooks Illustrated is the great flavors the recipes have. The thing I dislike about either America's Test Kitchens or Cooks Illustrated recipes is that it seems they require every - single - extraneous - step - possible, to accomplish the recipe.

REALLY?

So I looked through the recipe. I skipped a few steps. I eliminated some ingredients. I added other ingredients. But basically, it is based on their recipe, somewhere in the beginning of all of it. And it is one stellar, hearty soup with divine flavors. 

The recipe does call for cutting the corn off of 6 fresh ears, tossing them with salt, pepper and oil, then broiling them. I thought, "Why not just grill the whole ears, and THEN cut the kernels off?" And normally, this is what I would do, but it just happened that the day I decided to make the chowder was a chilly, rainy day, and so - I did cut off the kernels first, toss them with oil, salt and pepper and broil. Ah, well...

Roasted Corn and Poblano Chowder 

Roasted Corn & Poblano Chowder

Serves 6 to 8

2 Poblano chilies
6 fresh ears of corn
2 teaspoons oil
salt and pepper
2 thick slices bacon, cut in ¼-inch bits
1 medium onion, chopped
4 - 6 fresh cloves garlic, minced
7 cups chicken broth
1 large sweet potato, about 1 pound, peeled, cut into ½-inch cubes
¼ cup corn masa flour, or two corn tortillas
½ cup fresh cilantro, chopped
14-ounces andouille or other spicy smoked sausage
Queso Fresco, for serving

Preheat the broiler and set the rack at about 6-inches from the broiler element. Set the poblano peppers on a rimmed baking sheet lined with foil and sprayed with cooking spray. Set under the broiler and let the peppers blacken and blister, turning with tongs as needed to blacken evenly. Remove the peppers to a plastic bag and seal, allowing them to steam and cool enough to handle.

Cut the corn kernels from the cobs and place them into a mixing bowl with the oil and a sprinkling of salt and pepper. Toss to coat evenly, then pour the kernels onto the same foil lined baking sheet in an even layer. Set under the broiler and cook until slightly browned in spots, stirring the corn once about halfway through. Place the corn back into the bowl and set aside.

Peel the Poblano peppers, then remove the stems and seeds. Cut the peppers into small pieces. Add these to the corn.

Fry the bacon pieces until crisp in a large Dutch oven or other soup pot. Remove the bacon to paper toweling, then saute the onion in the bacon fat until softened. Add in the garlic and cook for another three minutes, or until fragrant. Add in the broth, the sweet potato chunks, the corn and Poblanos and bring to boil, then reduce to a simmer for about 20 minutes, covered, until the sweet potatoes are tender.

Remove two cups of the chowder mixture to a blender container and puree, adding in the corn tortilla masa (or the two corn tortillas) to blend until smooth. Return the puree to the pot. Add in the bacon and the andouille sausage, sliced into ¼-inch slices and check for seasoning, adding in another ½-teaspoon of salt, if needed. Cook on low for another 10 minutes, then stir in the cilantro and serve. Crumble some queso fresco over each bowl of chowder.


My passion is teaching people how to create a harmony of flavors with their cooking, and passing along my love and joy of food, both simple or exotic, plain or fancy. I continue my journey in ethnic and domestic cuisines, continuing my journey to explore diverse culinary experiences and hopefully to start you on a journey of your own. Join me also at A Harmony of Flavors on Facebook, and Pinterest.

Various Things I Have Been Working On

Middle Eastern Cookbooks

I haven't been writing many blogs. It certainly isn't due to lack of cooking.

Ever since my husband came home with a stack of Middle Eastern cookbooks for me to try out, I have been reading through recipes, book after book . . . and trying some of them out. I've made a version of "Rose Harissa," though mine is not hot spicy, but just spiced. I made a Moroccan bread with cheese rolled and folded into it. These flat breads were amazingly delicious, but loaded with a tablespoon of butter/oil per bread; lots of fat calories, not even counting the cheese. They sure were good though! And I made a Moroccan dinner with chicken and rice, loaded with dried fruits. Last evening I made "Nan e Barbari" from the "Hot Bread Kitchen Cookbook" (third from the bottom of my "stack"), available on Amazon.

This bread recipe is found all over on the internet, usually under the name of Persian Flatbread or just Barbari. Looking through many of the recipes (at least 10 of them), they are all very similar. It is a simple enough recipe, using flour, water, salt and yeast. What sets this particular bread apart is the shaping of it, and also the fact that it uses a cooked flour/water topping called "roomal," that seems to play the part of sealing in moisture and creating a nice crust.

Persian Flatbread - Nan e Barbari - Barbari

Looking through the recipes, I also watched one video, and liked how this young woman made her Persian Flatbreads. The site I watched was on YouTube, here, and shows the method well. I believe it helps to have the recipe in front of you, or like me, to have already tried it, and then see what kinds of changes might have been good. 

For me, I added more flour, in an effort to approximate what the book said the dough should be like, but might have been better off leaving the dough just as wet as it started out. A wet dough leaves nice big holes in the finished product, and would be a definite plus. Other than that, for such a simple bread, the flavors were absolutely tremendous, and I would certainly make it again in a heartbeat.

I had already started a dinner from another of the cookbooks, one that was supposed to use lamb stew meat, but instead I used beef stew meat. It was highly flavored with so many things I was really curious how it would taste in the end. It used allspice and cardamom, dill and garlic, sesame tahini and a LOT of sumac! I mean a LOT! The recipe was for two pounds of meat, but I was using just one pound, so I divided the recipe in half. Even so, it called for ONE CUP of ground sumac. Yikes. Well, for starters, though I had sumac, I certainly didn't have a whole cup of it, so I used what I had, which was ¼ cup. Even at that much, the dish was decidedly pink colored from the rosy sumac, and for my husband and me, had sufficient sour notes to not need more. We are not Middle Eastern, and not accustomed to some of the flavors. But regardless, the flavors were extremely delicious and we really enjoyed the meal.

Another Wine Tasting Coming Up

Meanwhile, another wine tasting has been scheduled, this time for December 20th. So close to Christmas, this will be a bit of a busy time to be making so many extra things. Still, my appetizers are part of the deal, so I have been thinking on what to make for this wine tasting. I like to pair my foods as closely as possible to a particular style of wine, so that both wine and food are at their best advantage. In this case, I do not have much control over which wines will be served, so I can only hope and suggest. For now, I am working on two new appetizers. I made one a few days ago, using two different methods. I am still deciding which I shall ultimately use. One is decidedly easier, and the other decidedly more finicky to make, though these last are cute as buttons, so I am leaning in that direction.

Smoky Andouille & Corn Tarts or Pouches

I opted to use some Andouille sausage, along with corn, mozzarella and smoked paprika as flavors. If Andouille sausages are not available, use any smoked and highly flavored sausage, such as a good Kielbasa. Despite the fact that I used the smoked paprika in both the tart dough and in the filling mixture, the "smoky" flavor seemed curiously absent. Still, the dough had the most lovely warm hue. And either way, the flavors were wonderful, so these are a keeper, no matter what. Best of all, they pair magnificently with a nice Malbec (I was drinking "Layer Cake" Malbec).

Making the little tarts, shown at left in the photo above, you would proceed the same way as for countless other tarts. Divide the dough into little balls, then press into mini tart tins. And, I am talking of mini, as in 24 little tiny bites in one tart tin. These are all of 1½-inches across. Lovely little appetizer bites. Easy to pick up and walk with. Easy to take a bite and then a sip of wine. 

Two little cookie scoops

I used one of the two mid sized "cookie scoops" to scoop the filling into both the little tart shells and into the pouches, but more about the pouches in a minute. If you don't have these little cookie scoops, firstly, you really should get some, because they are absolutely invaluable! But, the smaller sized scoop I have is about a two-teaspoon capacity. The slightly larger one is one tablespoon capacity. The two-teaspoon sized scoop is just right for both these tarts and the pouches. Just for decorative purposes, I set a slice of jalapeno pepper on top of each of the tarts. This is entirely optional.

Smoky Andouille & Corn Tarts or Pouches

Makes about 45

Smokey Andouille & Corn Tarts

TART DOUGH:
½ cup unsalted butter
6 ounces cream cheese
2 cups flour
1 teaspoon smoked paprika

FILLING:
2 andouille sausages (about 12 - 13 ounces, total), chopped finely or in tiny dice
1⅓ cups canned corn, drained
2 cloves garlic, minced
4 ounces mozzarella shreds
3 scallions, minced
3 large eggs, lightly whisked
1 - 2 fresh jalapeños, sliced into thin rings, optional
1 egg, mixed with 1 tablespoon water for egg wash (optional for pouches)

Make Tart Dough: Cut together all the ingredients with a pastry cutter or two forks, or rub together with fingers. Once the dough starts to come together, bring it all into a ball and allow to rest for a few minutes. Divide the dough into the wells of 48 mini tart pans (approximately 1-inch across at the base). Press into bottom and up sides of the wells, then set into refrigerator until needed.

Smoky Andouille & Corn Pouches

Preheat oven to 375 degrees. Make Filling: Combine all filling ingredients except the jalapeno and egg wash, and mix well. Using about 2 teaspoons filling per tart shell, fill the shells. Top each little tart with one jalapeño slice and bake for 22 to 25 minutes, or until golden and set.

ALTERNATE POUCHES: To form the little pouches instead of tarts, roll the dough out very thinly. Cut the dough into 3-inch squares. If any square is a little too thick, roll it a bit more and trim. Moisten all along the outer edge of the square with water. Begin by making a little pocket to fill. As shown in the first picture below, bring up two of the corners and pinch closed the seam this creates, creating a pouch at one end. Scoop some filling into this little "cup" (figure 2), then bring another corner to the center, pinching along that seam (figure 3) to seal tightly, and finally bring up the last corner, and pinch the seam to either side to seal the pouch completely.

Making Smoky Andouille Corn Pouches

Make the egg wash and using a pastry brush, apply the wash to all the upper surfaces of the pouches. Set the pouches onto a parchment lined baking sheet and bake at 375 degrees for 22 to 25 minutes, or until golden.

MAKE AHEAD: If needed, these can be made, baked and cooled, then frozen for up to 3 weeks. To reheat for serving, preheat oven to 375 degrees. Set the frozen pastries onto a baking sheet and bake for 7 to 8 minutes, or until heated through.



My passion is teaching people how to create a harmony of flavors with their cooking, and passing along my love and joy of food, both simple or exotic, plain or fancy. I continue my journey in ethnic and domestic cuisines, continuing my journey to explore diverse culinary experiences and hopefully to start you on a journey of your own. Join me also at A Harmony of Flavors on Facebook, and Pinterest.

Progress on Foods for the Wine Tasting Event

I wrote the other day about the Wine Tasting event coming up this Saturday evening. I have been busily prepping the recipes I created to pair with the 6 wines I will be showcasing. So far, I made the squash and leek mixture for what will (hopefully today) be the little Squash Apple Leek Phyllo Triangles, to be accompanied by the Kendall Jackson Chardonnay Grand Reserve.

First Bite

While I was typing up the recipe, thinking about how good this mixture was, it occurred to me it could also be placed into a 13 x 9 casserole, topped with a little more Asiago mixed with bread crumbs and made into a Squash Apple Leek Gratin. And to take that yet another step further, how about making a galette with the filling? A galette is nothing more than a rustic pie. Using a pie pastry, just roll it out, place on a baking sheet, pile a filling in the middle, leaving about a 3-inch edge. Flip the edges up over, folding as necessary to just hold the filling in place and bake. Easy.

The filling was just so delicious, I decided to make a half batch more with the rest of the squash and apples. I didn't have any more leeks, so I just substituted a thinly sliced onion. I already had pie pastry in the freezer. So there I had a most delicious galette for dinner that night, and probably tonight as well.

Squash, Apple and Leek Gratin with Asiago

Making the galette

Makes one 9 x 13 casserole, about 8 - 10 servings, OR 

4 – 6 leeks, white and light green parts only
3 tablespoons unsalted butter
¼ cup dry sherry or other dry white wine
1½ pounds butternut squash, peeled
4 (6 to 7 ounce) apples (I used Pink Lady)
2 teaspoons salt
2 teaspoons freshly grated nutmeg
A few grinds of black pepper
1 rounded cup grated Asiago cheese, about 4 ounces, divided
½ cup bread crumbs
½ cup heavy cream
1 egg, lightly beaten 

Cut ends off leeks, leaving only the white and lightest sections (from 4 to 6 inches) and slice in half lengthwise. Fan the layers under running water to clean out any mud or grit. Laying flat side down, cut them again lengthwise, then slice across into thin strips, making about 4 cups. Cut off the neck section of the squash, which should make about 1½ pounds. Peel and cut in half lengthwise. Laying flat side down, cut each section into three more lengthwise sections. Slice each of these across into thin pieces about 1 x 1½ inches, making approximately 4 ½ cups. Peel and core the apples and cut into 8 wedges apiece. Slice across the wedges into thin slices, making about 6 cups, total.

In a large skillet over medium to medium-high heat, melt the butter. Add in the leeks and sauté for about 5 minutes to soften, stirring occasionally. Add the Sherry and cook to evaporate, stirring occasionally, about 3 to 5 minutes. Add the squash and toss to combine; cook for another 5 minutes before adding apples. Add in salt and nutmeg and a few grinds of black pepper. Cover and cook for about 8 to 10 minutes or until the squash and apple are just tender. Take off the heat and allow to cool slightly for about 20 minutes. Preheat oven to 375. Mix together the egg yolks and cream. Pour this over the mixture in the pan along with half the Asiago cheese and combine gently.

Grease a 9 x 13 pan and pour the mixture in. Combine the second half of Asiago with the bread crumbs and strew over top of the casserole. Bake for about 25 - 30 minutes, or until the cheese and crumbs on top begin to brown and the casserole is bubbling at the edges.  

NOTES: Serve this with a nice buttery Chardonnay. This recipe is easily cut in half; use an 8 x 8-inch casserole.

Squash Apple Leek Galette with Asiago Cheese

TO MAKE SQUASH, APPLE and LEEK GALETTE with ASIAGO: Make half the recipe amount of filling, omitting the bread crumbs. Reserve a bit of the cheese to sprinkle over top of filling later. Prepare a 10-inch pie pastry single crust. Roll it out into about a 15-inch circle. Set the pastry on a baking sheet or a pizza pan. Into the center, pile the filling mixture into the center and spread to about 11 - 12 inches. Strew remaining cheese over top. Flip the edges of the pastry up over the edges of the filling, folding and pleating as necessary. Make an egg wash from one egg yolk with about 2 tablespoons of water. Brush the egg wash over the pastry edges, being careful not to let it run down underneath the pastry or it will adhere to the pan. Bake in a preheated 375 degree oven for about 30 minutes, or until the pastry is golden and the filling is bubbling. Serves 6 - 8. This can be a main course for brunch, lunch or supper with a nice green salad alongside.
 

I also made the Gorgonzola Walnut Spread for the Flank Steak, which will be accompanied by Conn Creek "Herrick" Cabernet. Yesterday I started the day by soaking dried figs, chopped small and put to soak in some dry Sherry to use in some mini tarts, while I went outside to shovel the freakishly heavy snowfall we got overnight. These little mini tarts will accompany a Kenwood Pinot Noir. When I came back in, the figs had plumped nicely, and I started working with the mushrooms and shallots, sauteing them on high heat to brown and evaporate all the moisture from the mushrooms. I added in some finely chopped fresh rosemary, salt and pepper and combined with the drained fig pieces. So far that mixture also tastes really fine. I will be adding in a little log of Chevre goat cheese and then placing the mixture into mini tart pans lined with pie pastry, and then baked. I cannot wait to try those. Even without the cheese, the mixture is delightful.

I also made andouille sausages wrapped in puff pastry and sliced into little coin shapes and baked. The andouille is of local (meaning VERY upper midwest) origin. It is nicely spiced, but not hot-spicy at all. These little andouille coins will accompany the J. Lohr Syrah. Last evening, with an abundance of hamburger in  my freezer leftover from a side of beef from a year back, I got out a package of the hamburger. Since 2 andouille sausages were left from making the little appetizers, I decided to make Hamburger Andouille Gumbo, shown here. Not authentic with hamburger, but the rest of the flavors were, and it was so delicious for dinner last evening.

Today will be another terribly busy day. I have to marinate chicken and broil it, broil some asparagus and chop it, make a cilantro sauce for the chicken, make a marinade for the flank steak, wrap the Squash Apple Leek mixture into the Phyllo, and probably a few other things I am forgetting at the moment. Thank heaven for sticky notes, because right now there are so many of them stuck all over my pages of recipe ideas it looks like a flock of birds in the wind.


My passion is teaching people how to create a harmony of flavors with their cooking, and passing along my love and joy of food, both simple or exotic, plain or fancy. I continue my journey in ethnic and domestic cuisines, continuing my journey to explore diverse culinary experiences and hopefully to start you on a journey of your own. Join me also at A Harmony of Flavors on Facebook, and Pinterest.