Mammy's little baby loves short'nin' bread

One of the many great things about having nieces and nephews is the resurrection of nursery rhymes and lullabies in your life. My mom sang several of them to us growing up and I can remember loving them thoroughly. As you grow older, you forget all of those clever rhymes and peaceful lullabies and live your life every day without them. When my older brother and sister started having kids of their own I got the pleasure of hearing my mom sing the songs of my childhood to her new grandchildren. And the memories flooded back to me like they had never left. I have several favorites and even a select few that I have reserved as the number one choice when it is my turn to sing to the little ones. But my all time favorite to hear my mom sing to her grandkids is Short'nin Bread. I know there are a ton of lyrics, but she sticks to the chorus:

Mammy's little baby loves short'nin', short'nin',

Mammy's little baby loves short'nin' bread

It is fun, catchy and the children love it! I sang that special chorus all last night as I worked in the kitchen to make these treats. After some Googling, I am now aware of the fact that Short'nin Bread and Shortbread Cookies are two totally different concotions. That is ok, it was still fun to bug Forrest with my little tune even if it wasn't 100% accurate.

Shortbread Cookies
Adapted from Ina Garten

Ingredients nocoupons

• 3/4 pound unsalted butter, at room temperature
• 1 cup sugar
  
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon pure almond extract
  
• 3 1/2 cups all-purpose flour
• 1/4 teaspoon salt
  

Directions

Preheat the oven to 325 degrees F.

In the bowl of an electric mixer fitted with a paddle attachment, mix together the butter and 1 cup of sugar until they are just combined. Add the vanilla. In a medium bowl, sift together the flour and salt,

then add them to the butter-and-sugar mixture.

Mix on low speed until the dough starts to come together. (Once the dough is ready to come out of the mixer it is very crumbly. Just drop it onto a floured surface and knead it about 2 times and it will form together in one combined mixture.) Dump onto a surface dusted with flour and shape into a flat disk.

Wrap in plastic and chill for 30 minutes.

Roll the dough 1/2-inch thick using your new Martha Stewart rolling pin bands that ensure a perfectly even dough (see blue bands - love them!)

and cut with your new shortbread cookie cutter/stamp from Sur La Table

(or any other shaped cookie cutter).

Place the cookies on an ungreased baking sheet lined with parchment paper

Bake for 18-20 minutes, until the edges begin to brown. Allow to cool to room temperature on a wire rack.

Serve to delighted guests.

Comforting Creole Creation

Shrimp and Eggplant dressing is a Creole Italian Dish that is fairly popular in New Orleans. I don't remember my Mom or Grannie ever making this dish growing up so it isn't one of my childhood. However, I have a friend who's dad is an amazing cook and he made the most phenomenal Shrimp and Eggplant dressing. I came across this recipe during one of my several recipe Internet searches and thought it sounded great. Making the shrimp stock from scratch to cook the eggplant in is a crucial step that adds SOOOO much flavor to this dish. The shrimp and eggplant are perfect compliments to each other that make this dish a must try!

Shrimp and Eggplant Dressing
Adapted from The New Orleans Italian Cook Book

1 lb Wild Caught American Gulf Shrimp, peeled, deveined, and chopped (Reserve the shells)
1 Bay leaf
1 bundle Fresh Thyme, tied with butchers twine
Water, enough to cover the eggplant by 1 inch
1 splash Liquid Crab Boil or 1 crawfish, shrimp and crab boil seasoning package
4-5 small Eggplant, peeled, enough to yield about 2 1/2-3 Cups Cooked, sliced horizantally 1 inch thick
3 Tbsp Unsalted Butter
1 Large Spanish Onion, finely diced
1 Medium Green Bell Pepper, finely diced
4 Toes Garlic, minced
2 Green Onions, sliced thin
1 Egg, beaten
2 Tbsp Fresh Thyme, chopped
1 Tbsp Italian Parsley, chopped
1 Tbsp Fresh Basil, chopped
1 Cup Italian Bread Crumbs

For the topping:

1 Cup Panko Bread Crumbs
1/4 Cup grated Parmigiana, and Pecorino Romano
3 Tbsp Melted Butter
1 Tbsp Italian Parsley, chopped
A pinch of salt and a few grinds of black pepper

Preheat the oven to 400 degrees F.

Bring the water to boil in a Dutch Oven. Add the Bay Leaf, bundled Thyme, reserved Shrimp shells, crab boil (see the crab boil seasonng package below), any trim from the diced onion, and a handful of Kosher salt.

Boil for about 15-20 minutes, skim off the scum (I didn't at first, but you will know what this stuff is when you see it) from the shrimp shells. Add the Eggplant

and reduce to a simmer. Cook until tender about 20 minutes.

In the meantime, melt the 3 Tbsp butter in a saute pan. Add the onion, bell pepper, garlic, and a pinch of salt,

saute until the onions are translucent, add the chopped Thyme and the chopped shrimp, cook until the shrimp are just cooked through; set aside to cool.

When the eggplant is very tender remove with tongs to a colander to cool. Make sure to grab the whole piece of eggplant with the tongs and not just a piece of it because the piece break apart very easily. When cool, squeeze some of the liquid from it and chop.

In a large bowl combine the eggplant, onion & pepper mixture, egg, fresh basil, and parsley,

mix ingredients together well. Add the cup of Italian bread crumbs a little at a time

until the right consistency is achieved; it should be not too wet, not too dry. Check the seasoning; season to taste with Kosher salt, Cayenne, and black pepper.

Add the mixture to a buttered gratin or baking dish. Mix together the topping ingredients,

top the shrimp and eggplant dressing with it. Bake in the preheated oven until bubbly and the topping is a nice golden brown.

Makes enough for a side dish for 8.

Simplistic Spread

This recipe is going on record as the easiest one on this entire blog. All that is required is mixing some very key ingredients in a bowl. This is an amazing recipe to have in your arsenal because it can be whipped together when you have unexpected guests or when you are looking for a quick snack with a special twist. I served this recipe with Sea Salt flavored New York Style Bagel Crisps. You could make your own crostini if you desire, but that would involve one more unnecessary step.

Ricotta and Goat Cheese Spread
Adapted from Giada De Laurentiis

Ingredients

• Bagel Chips or Crackers
  
• 1 tablespoon olive oil
• 4 ounces soft fresh goat cheese
• 1/4 cup whole milk ricotta cheese
• 1 tablespoon finely chopped fresh basil leaves
• 2 teaspoons finely grated lemon peel
• Salt and pepper

Directions

Stir the goat cheese, ricotta cheese, basil, lemon peel, and 1 tablespoon of oil in a small bowl

until smooth and creamy. Season, to taste, with salt and pepper. Spread the cheese mixture over the bagel chips or crackers and serve.

Blossoms and Brownies

Yesterday we went to the National Cherry Blossom Festival in DC with some friends of ours. It was our first time we made it to the festival in the three years we have lived here. The first year I was out of town for work and last year we were back in New Orleans getting married (side bar -today is our One Year Wedding Anniversary). I was very excited to see the trees in full bloom and the weather was perfect for the event. We packed a picnic and had lunch under the trees and relaxed on our blankets for a few hours - it was heavenly. Below is my favorite picture from yesterday. It is a great shot of the famous blooms, the Tidal Basin and the Washington Monument. These brownies were the dessert in our picnic basket that brought a smile to everyone's face.
Chocolate-Glazed Brownies
Adapted from Southern Living July 2001

Yield

18 brownies

Ingredients

• 1 cup sugar
• 2/3 cup butter or margarine
• 1/4 cup water
• 2 12oz bags of semisweet chocolate morsels, divided
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 4 large eggs
• 1 cup chopped pecans, toasted (optional)
  

Preparation

Cook first 3 ingredients in a large saucepan over high heat, stirring constantly, until sugar melts.

Add 2 cups chocolate morsels and vanilla extract,

stirring until mixture is smooth. Let cool 15 minutes.

Add cooled chocolate mixture to flour, baking soda, and salt

stirring until blended; stir in eggs and chopped pecans (if using) until blended.

Spread brownie batter into a greased and floured 13- x 9-inch pan.

Bake at 325° for 30 minutes. Sprinkle remaining 2 cups chocolate morsels evenly over warm brownies, and let stand 5 minutes to soften.

Spread melting morsels over top to cover brownies. (This works much easier than I had imagined) Cool on a wire rack.

Courageous Carbs

This weekend two members of my family will be undertaking hugely impressive physical feats. Tomorrow my mother in law will begin the 2 day Breast Cancer walk in Houston. Over the course of the next two days she will trek 39 miles, sleep in a tent overnight, shower in a public shared facility and do it all without an IPod or a radio (they are not allowed for safety purposes).

On Sunday my brother in law will participate in his third IronMan event, this time in his hometown of New Orleans. This is his first half IronMan, but it is still no small triumph. In one day he will swim 1.2 miles, bike 56 miles and run a half marathon of 13.1 miles. I am extremely proud of both of my in-laws for their dedication, training and persistence. I know they will both do great this weekend and in honor of them I cooked a carb packed healthy dish because I am sure they will both be dining on similar meals tonight in order to load up on energy.

Whole Wheat Penne with Artichokes and Fresh Ricotta
Adapted from Cooking Light April 2009

Ingredients

• 2 cans of artichoke hearts, quartered
  
• 3 tablespoons extra-virgin olive oil, divided
• 2 tablespoons chopped fresh garlic
• 3/4 teaspoon fine sea salt, divided
• 3 cups uncooked whole wheat penne rigate pasta (about 12 ounces tube-shaped pasta)
• 1/4 cup chopped fresh flat-leaf parsley
• 1/2 teaspoon freshly ground black pepper
• 1/2 cup fresh whole-milk ricotta cheese
• 3/4 cup (3 ounces) shaved fresh Parmigiano-Reggiano cheese

Preparation

1. Heat 2 tablespoons oil in a large skillet over medium heat. Add garlic to pan; cook 1 minute. Add artichokes and 1/4 teaspoon salt; cover and cook 10 minutes or until artichokes are tender, stirring occasionally.

2. Cook pasta according to package instructions, omitting salt and fat. Drain pasta in a colander over a bowl, reserving 1/2 cup cooking liquid. Combine remaining 1 tablespoon oil, remaining 1/2 teaspoon salt, artichoke mixture, pasta, reserved cooking liquid, parsley, and pepper in a large bowl, tossing to combine.

Add ricotta in spoonfuls, stirring gently to combine.

Spoon 1 1/3 cups pasta mixture into each of 6 bowls; top each serving with 2 tablespoons Parmigiano-Reggiano.

High "Turnover" Rate

This is an amazing party appetizer or a cocktail accompaniment using my favorite New Orleans ingredient - Crawfish. These tasty treats were a little time consuming, but well worth the time. Forrest gobbled these hand held treats in record speed! Puff Pastry makes everything seem a little extra special.

Cocktail Crawfish Turnovers
Adapted from Emeril Lagasse

Ingredients

• 3 tablespoons unsalted butter
• 1/4 cup chopped onions
• 4 tablespoons chopped green bell peppers
• 2 teaspoons Essence, recipe in link above
  
• 1/4 teaspoon salt
• 1/8 teaspoon cayenne pepper
• 1/2 teaspoon chopped garlic
• 2 tablespoons all-purpose flour
• 3/4 cup whole milk
• 1/2 pound cooked, peeled crawfish tails, coarsely chopped if large
• 1/4 cup grated Pepper Jack cheese
• 2 tablespoons chopped green onions
• 2 teaspoons chopped fresh parsley leaves
• 1 (17.3-ounce) package frozen puff pastry (2 sheets), thawed in the refrigerator
• 2 egg yolks, beaten with 2 teaspoons water

Directions

Heat the butter in a medium skillet over medium-high heat. Add the onions and bell peppers.

Season with the Essence, salt, and cayenne and cook, stirring, until the onion is slightly soft, about 2 minutes. Add the garlic and cook, stirring, until fragrant, about 30 seconds.

Add the flour and cook, stirring until the mixture is lightly golden, about 3 minutes. Add the milk,

and continue stirring until the mixture is smooth and thick, about 3 minutes.

Remove from the heat. Add the crawfish tails, cheese, green onions, and parsley.

Stir to mix well. Remove from the heat and let cool to room temperature.

Preheat the oven to 425 degrees F.

Roll out each pastry sheet to 12 by 15 inches on a lightly floured surface. Trim the edges to make them even. With a sharp knife, cut each sheet into 20 (3-inch) squares. Mound about 2 teaspoons of the crawfish mixture in the center of each square, brush 2 edges of the squares with the egg wash,

fold over diagonally, and seal. Crimp the edges with a fork.

Lightly brush the tops of the turnovers with some of the egg wash.

Line a baking sheet with aluminum foil or parchment paper. Place the turnovers about 1- inch apart on the sheet

and bake until golden, 12 to 15 minutes. Remove from the oven and let cool for 5 minutes before serving.