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F o o d s . . . C o o k i n g ...K i t c h e n s ...E n t e r t a i n i n g

B r e a d &B u t t e r

Volume 9 Issue 1

Spring 2011


Being peeled, sliced and combined with brown sugar, cinnamon and a hint of ginger is the best thing to happen to an apple-and You!

Suga’ G ...

s e i P t s Ju

cobblers...tarts...tartlets....tartains...quiches For varieties and ordering information contact Suga’ G.... Just Pies c/o Bread & Butter Epicurean 832.881.1225 www.Facebook.Bread & Butter Epicurean


Notes from the Editor

Two Scoops for a Nickel

Y

ears ago, when I was a kid roaming the streets of Third Ward, Houston, Texas, I was introduced to the pleasures of dining. It was the fat juicy hamburgers served up at the Varsity grill for fifty cents; savory Creole dishes of seafood gumbo, dirty rice; barbeque ribs, baked sweet potatoes, and mustard greens, and the cheap sweets such as all-day suckers that had a nickel inside the candy, nickel bag of potato chips Fritos and Cheetos; dime grape, orange, strawberry and cream sodas that rouse my interest. But for me, the best treat was the ice cream I could buy for a nickel, two scoops at that. This delight was sold from the back door of a private residence and I didn’t need a calculator to figure how many scoops I could get for a dime. Strawberry, chocolate, banana nut, blackberry ripple, and fudge ripple served on a cake cone were my favorites, and when I had a dime I would get four scoops. Vanilla and chocolate soft serve ice cream was sold for twenty-five cents from a truck that only came through ever so often, but at Mrs. Mo’s I could get my favorites all year round and six days a week during the summer. To me this was an epicurean pleasure and the beginning of my gastronomic journey. Cooking and entertaining has been glamorized by the many television cooking shows hosted by some qualified culinarians and other by good cooks. I must admit that my interest in cooking was sparked not only by the good food around me, also by my Sunday afternoon viewing of the Galloping Gourmet. I watched Graham Kerr prepare dishes that were tempting though they were shown in black and white. Therefore I can’t really complain about these cooking personalities and their somewhat influence on foodies. Just remember every dish doesn’t need Extra Virgin Olive Oil. “Perfect cooking, good food, and pleasures of the table depend on imponderables, individual taste, and no small amount of luck. The success of a dish or bake item lies not merely in the ingredients used nor in the manner of cooking in general, as much as the care and attention to details given by the cook-as all professional chefs will tell you.”

TABLE OF CONTENTS Food Talk

4

Cooking On The Run

5

Back to Basics: Egg Cookery

6

Drinks Gin- Mothers’ Milk Best Wines $10.00 and Under

Entertaining 101 Entertaining for Success Dining with Style-

7 13 8 9

The Southern Bon Vivant:

10

Savory-The Herb of Happiness

11

Dinner at Seven –

12

Cook Book Galley

14

Recipe Index

14

Rack of Lamb with Port-Currant Sauce

Master Chef Louis P. De Gout The Gold Book

Good Eating Chef Gary B. Wilkins

“ I verily believe that the love of Bread & Butter goes with us from the cradle to the grave.It is perhaps the only taste which time and travel,and luxury cannot change. it requires an apprenticeship to learn to eat olives-one has to study hard to acquire a taste for shrimp and frogs and pate de foie gras;but a love for bread and butter comes by intution;it is an instinct!” “Long Live Bread & Butter!” Henry Wadsworth Longfellow Garden FreshToamto Savory and French Bean Salad recipe page 11

Bread & Butter Epicurean “Knowldge of foods...Pleasures in dining”

Bread & Butter Editor/Publisher: Chef Gary B. Wilkins Contributing Writers: D. Ramsey Torrington Shandra N. Ward

Published quarterly by Bread & Butter Epicurean Houston, Texas 77045 All rights reserved Bread & Butter © Spring 2011 Please email any editorial comments or to subscribe at gimagineparties @ gmail.com or Bread & Butter Epicurean @ Facebook.com phone 832-881-1225


Food Talk Q. Chef, I have a question! Can I use olive oil or some other healthy oil, rather than butter or lard ( hydrogenated fat), in baking recipes? How would I adjust the recipe? Any ideas? A.Meadors Conroe,TX A. A good question deserves a good answer. Our choice answer choice is canola oil and olive oil. here’s why. Canola can replace the other types of unhealthy fats or oils you’ve used presviously in baking to help lower the saturated and trans fats content of your favorite recipes. Be sides using it in the recipe itself,use it generously grease your cake pans and cookie sheets to eliminate additional fat from your diet. When using Canola oil as a substitution for shortening or margarine, replace it in the following measurements:

Solid Fat to Canola Conversion Solid Fat Canola Oil 1 cup-----------------------------------------¾ cup ¾ cup----------------------------------------⅔ cup ½ cup----------------------------------------⅓ cup ⅓ cup----------------------------------------¼ cup ¼ cup----------------------------------------3 tablespoons 1 teaspoon----------------------------------¾ teaspoon 1 tablespoon--------------------------------2¼ teaspoons 2 tablespoon--------------------------------1½ tablespoons When selecting an olive,it’s best to remember that certain types of olive oil are best for certain types of cooking. When sauteing or using oil in salads,you may prefer Extra Virgin Olive Oil for its flavorful taste. When baking, you will most likely want to use Light Olive Oil.

Butter/Margarine to Olive Oil Conversion Butter/Margarine Olive Oil 1 teaspoon----------------------------------------¾ teaspoon 1 tablespoon-------------------------------------2¼ teaspoons 2 tablespoons------------------------------------1½ tablespoons 3 tablespoons------------------------------------2¼ tablespoons ¼ cup---------------------------------------------3 tablespoons ⅓ cup---------------------------------------------¼ cup ½ cup----------------------------------------¼ cup + 2 tablespoons ⅔ cup----------------------------------------½ cup + 1 tablespoon ¾ cup----------------------------------------½ cup + 1 tablespoon 1 cup-----------------------------------------------¾ cup Some spices, such as paprika, crushed red peppers, cayenne, and chili powder, occasionally have a tendency to lose their strength after a time. How can this be prevented? For best results, spices should be kept in a cool, dry place and securely capped. Spices, such as those above, will deteriorate more quickly during the hottest times of the year. To protect them during those periods, keep them in the refrigerator. It is frequently easy to tell when spices have begun to lose their flavor even without sniffing them, for they begin to darken in color. Ground spices generally lose their flavor more quickly than whole, but no1 spices will last forever and all must be replaced after a time. Is there any difference between a macedoine of fruits and a compote? A macedoine is made with fresh fruits, a compote with fresh or dried. For either, the fruits may be whole or cut up, uncooked or cooked. A compote is usually served cold, a

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Bread & Butter Spring 2011

Q. Would you please tell me what is a marinara sauce is, and how it is made? P. Miller Pearland, Texas A. Marinara sauce is sauce the sailor’s way. Meatless but garlicky,highly herbed, it sometimes mixed with anchovy fillets cut into small pieces. It is used with shrimp,more often with spaghetti.

Marinara Spaghetti Sauce

Chop finely 3 cloves of garlic and brown them lightly in ½ cup olive oil. Add 6 cups of peeled chopped tomatoes, 1½ tablespoons chopped parsley, ½ teaspoon basil, 1½ teaspoon salt, add ¼ teaspoon freshly ground black pepper and cook over a low flame for 30 minutes stirring occasionally. Add ⅛ teaspoon oregano and 4 tablespoon tomato paste and cook 15 minutes,or until sauce thickens. While sauce is cooking, cook 1½ pounds spaghetti in rapidly boiling water until al dente,or almost tender but not soft. Drain and put pasta in serving didh. Pour sauce over spaghetti and serve with grated Parmesan and Romano cheese.

Q. What is the secret of making real French toast? The kind that is crisp and crunchy on the outside and just the right texure-Not soggy- on the inside? A. Butler Houston, Texas A. Quick frying in hot deep fat is the secret of making French toast crusty outside, moist and spongy within.

French Fried French Toast

Beat 2 eggs lightly with 1 cup of heavy cream. Dip slices of stale bread into milk, lower them gently into deep fat heated to 180°F., and fry for 1 to 2 minutes or until golden brown. Is it possible to achieve breads and pastries with greater yeast flavor than is possessed by most products made with that lea vening? The simplest and most certain way is to use more yeast in preparing the dough. The yeast content may be doubled or even increased by two and one half times without damaging the final product. If you want a really strong yeast flavor, you may even triple the normal content. Keep in mind, however, that as the amount of yeast is increased, the rising time of the dough is decreased. Doubling the yeast content will reduce the rising time by one quarter or possibly even one third. When should a baking pan be greased, and when should it be buttered and floured? Except when they are to be used in baking angel food cakes, cake pans should always be greased and floured. They should be floured, as well, when the cake batter contains solids such as nuts, dice of glaceed fruits, or bits of chocolate. The flour acts as a sealer, preventing the solids from leaking out and sticking to the pan. Please email any questions or thoughts to Food Talk at gimagineparties@gmail.com


Cooking

Cooking On the Run Post-Game Pizza servings 6

1 14-ounce jar Ragú Pizza Quick Sauce 1 14” long loaf French bread -- split lengthwise and toasted 1 ½ cups thinly sliced pepperoni 2 4-ounce cans sliced mushrooms -- drained 2 medium green bell peppers -sliced into rings 2 cups shredded Mozzarella cheese Preheat oven to 425 º F. Evenly spoon sauce over toasted bread. Evenly top with pepperoni, mushrooms, green peppers and cheese. Bake 20 minutes or until heated through. Per Serving (excluding unknown items): 752 Calories; 39g Fat (53.8% calories from fat); 29g Protein; 47g Carbohydrate; 5g Dietary Fiber; 80mg Cholesterol; 2245mg Sodium. Exchanges: 3 Grain (Starch); 3 Lean Meat; 1 Vegetable; 6 Fat.

Hazelnut Dijon Potato Salad 4 servings

1 cup mayonnaise 2 tablespoons Dijon-style mustard 2 teaspoons dried dillweed 1 teaspoon salt ¼ teaspoon pepper 2 pounds cooked small red potatoes -cubed 1 cup sliced radishes 4 green onions -- thinly sliced ½ cup roasted and hazelnuts. Combine mayonnaise, mustard, dillweed, salt and pepper. Add remaining ingredients and mix to coat vegetables. Chill and serve. Per Serving (excluding unknown items): 447 Calories; 39g Fat (73.7% calories from fat); 5g Protein; 27g Carbohydrate; 4g Dietary Fiber; 13mg Cholesterol; 638mg Sodium. Exchanges: 1 ½ Grain(Starch); 0 Lean Meat; ½ Vegetable; 4 Fat; Other Carbohydrates.

Chicken Breasts with Citrus Sage Sauce 8 servings

2 pounds boneless skinless chicken breast halves (8halves) 6 ounces frozen lemonade concentrate -- thawed ½ cup honey 1 teaspoon crushed dried sage leaves ½ teaspoon lemon juice ½ teaspoon crushed dried thyme leaves ½ teaspoon dry mustard Rinse chicken breasts under cold water and pat dry with paper towels; place in shallow baking dish. Combine remaining ingredients in small bowl.Pour half the sauce over chicken and bake at 350ºF 20 minutes. Turn chicken and pour remaining sauce over top. Bake 15 to 20 minutes more or until chicken is no longer pink in center.

Per Serving (excluding unknown items): 229 Calories; 1g Fat (5.8% calories from fat); 26g Protein; 28g Carbohydrate; trace Dietary Fiber; 66mg Cholesterol; 76mg Sodium. Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 0 Fruit; 0 Fat; 2 Other Carbohydrates.

Easy Breakfast Wraps 2 servings

Near East Oriental Supper 4 servings

4 pork chops -- ¾-inch thick ¼ cup Oriental stir-fry sauce 1 8-ounce can pineapple tidbits drained, reserving ¼ cup juice 2 tablespoons brown sugar 1 16-ounce package frozen broccoli, carrots, water chestnuts, red pepper

Heat nonstick skillet over mediumhigh heat. Brush chops lightly with vegetable oil. Cook for 6 minutes, turning once, until evenly browned. In a small bowl, stir together stir-fry sauce, pineapple juice and brown sugar; add to skillet with vegetables. Reduce heat to low; cover and cook for 8-10 minutes or until vegetables are crisp-tender. Stir in pineapple. Cook for 3-5 minutes or until sauce thickens slightly. Serve with egg rolls, rice and tea.

Per Serving (excluding unknown items): 288 Calories; 7g Fat (21.3% calories from fat); 27g Protein; 32g Carbohydrate; 5g Dietary Fiber; 54mg Cholesterol; 617mg Sodium. Exchanges: ½ Grain(Starch); 3 Lean Meat; 3 Vegetable; ½ Fruit; ½ Other Carbohydrates.

2 whole wheat flour tortilla 4 large eggs 4 ounces cooked hash browns 2 ounces Jack cheese -- grated Warm tortilla. Scramble eggs. Fill tortilla with hash browns, scrambled eggs and cheese. Fold and close wrap.

Per Serving (excluding unknown items): 482 Calories; 17g Fat (33.1% calories from fat); 26g Protein; 52g Carbohydrate; 3g Dietary Fiber; 384mg; Cholesterol; 619mg Sodium. Exchanges: 3 1/2 Grain(Starch); 2 1/2 LeanMeat; 2 Fat.

Fruit Smoothie 10 servings

1 10.5-ounce package soft lite silken tofu 1 medium banana 2 cups unsweetened orange-pineapple juice -- chilled 1 8-ounce can unsweetened crushed pineapple -- chilled Combine all ingredients in electric blender; cover and process until smooth. Serve immediately. Yield: “5 Cups”

Quick Baked Cod 2 servings

½ pound Alaska cod fillets -- thawed if necessary Salt and pepper 1 tomato -- peeled and chopped 1½ teaspoons green onion -- chopped ¼ teaspoon basil -- crushed and ¼ teaspoon oregano 1 teaspoon butter or margarine ¼ cup shredded Monterey jack cheese 1 tablespoon grated Parmesan cheese Cut cod into serving-size pieces; place in buttered baking dish. Sprinkle with salt and pepper. Combine tomato, onion and seasonings; spoon over cod. Dot with butter. Bake at 450ºF 8 to 10 minutes or until cod flakes easily when tested with a fork. Sprinkle with cheeses; bake until melted, Per Serving (excluding unknown items): 189 Calories; 8g Fat (38.3% calories from fat); 25g Protein; 3g Carbohydrate; 1g Dietary Fiber; 69mg Cholesterol; 209mg Sodium. Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 1/2 Vegetable; 1 Fat.

Per Serving (excluding unknown items): 53 Calories; 1g Fat (8.4% caloriesfrom fat); 3g Protein; 10g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 29mg Sodium. Exchanges:1/2 Lean Meat; 1/2 Fruit.

Spring 2011 Bread & Butter

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Back to Basics

Cooking

Egg Cookery Simmered Eggs In The Shell

T

he simple but classic boiled egg, is one of the finest and easiest edible delights known on earth, with just 70 calories, and full of natures’s most perfect from of protein. The term “hard-boiled egg” is not a good one to use because eggs should be simmered instead of boiled. Eggs may be simmered in water to the soft,medium,or hard-cooked stage according to the following methods.

Methods for Simmering Eggs in the Shell Method 1

1. Bring eggs to room temperature by (a) removing them from

the refrigerator 1 hour before cooking, or (b) placing them in warm water for 5 minutes and draining. Cold eggs are more likely to crack when placed in boiling water. 2. Place eggs in boiling water and return water to a simmer. 3. Simmer, do not boil eggs to the required time: Soft cooked 3 to 4 miutes Medium cooked 5 to 7 miutes Hard cooked 12 to 15 minutes Exact cooking time depends on temperature of the egg, size of the egg, and amount of water used.

4. Drain immediately and cool under cold running water to stop cooking. Cool just a few seconds if eggs are to be served hot. Cool further if they are to be held for later use. 5. To peel, crack the shell and pull it away, starting at the large end (where the air is located). For easier peeling, peel while still warm, and hold under running water to help loosen shell. Very fresh eggs are easy to peel. Eggs for cooking in the shell should be several days old. Method 2 1. Place eggs in saucepan and cover with cold water and a dash of salt. 2. Bring water to a boil. 3. Reduce heat and simmer for the required time: Soft cooked 1 minute Medium cooked 3 to 5 minutes Hard cooked 10 minutes

Standards of Quality for Hard-Cooked Eggs

1.Evenly coagulated whites and yolks. 2.Whites glossy and firm but tender, not tough and rubbery. 3.No dark color on outside of yolk. 4.Pleasing flavor.

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Salmon Deviled Eggs 8 servings 8 hard boiled eggs 1 6½-ounce can salmon 5 tablespoons tartar sauce ¼ teaspoon dill-dried ¼ teaspoon salt ¼ teaspoon pepper dash Tabasco sauce Boil and cool eggs. Split lengthwise,scoop out yolks,mash and mix salmon,tartar sauce,dill,salt, pepper,and Tabasco. Fill shells with mixture and chill until service.

Egg Cookery Tips 1.Cooling eggs in very cold ice water prevents a dark gray-

green surface from forming on the yolk.

2. Eggs shell won’t crack during cooking if you pierce the large end with a needle,thumbtack or egg piercer. Also, the egg will be easier to peel. 3.When cooking eggs that will be sliced or halved, turn them over half way through the cooking time to the keep the yolks centered. 4. If hard cooked eggs are going to be out of the refrigera tor or more than 3 hours, it’s safest not to eat them. 5.Very fresh eggs (less than a week old) are harder to peel than those that slightly older. 6.If you find after peeling a boiled egg that is not done,do this: pierce once or twice a fork, then microwave for 10 to 20 seconds. Let stand for 20 seconds before checking for doneness. 7. Hard-cooked eggs are much easier to slice if they’re cold.


Foods

Dinner at 7

4 servings

Warm Scallop Salad with Cumin In Cheese Baskets Rack of Lamb with Port Currant Sauce Roquefort-Chesse-Stuffed Baked Potatoes Broccoli with Mustard Butter French Bagettes Caramelized Apple Tart Cato Negro Cabernet Savignon 2008

Rack of Lamb with Port-Currant Sauce

Sauce Combine and bring to a boil in a medium saucepan 1 cup plus 2 tablespoons ruby Port ⅔ cup fresh orange juice ½ cup red currant jelly 6 tablespoons fresh lemon juice 2 tablespoons matchstick-size strips orange peel (orange part only) 1½ tablespoons matchstick-size strips lemon peel (yellow part only) Reduce heat; simmer until sauce thickens slightly, about 5 minutes. Set aside. (Can be prepared up to 3 days ahead. Cover and keep refrigerated.) Lamb Preheat oven to 425°F. Sprinkle 2 8-chop racks of lamb (about 2 pounds each), excess fat trimmed With 2 tablespoons chopped fresh rosemary or 2 teaspoons dried rosemary sprigs Salt and black pepper Place 1 rack on 1 baking sheet and remaining 2 racks on second baking sheet. Roast until thermometer inserted into center registers 130°F for medium-rare, about 20 minutes. Re-warm sauce over low heat, stirring occasionally. Cut lamb between bones into chops. Place 3 chops on each plate. Garnish with rosemary sprigs. Serve lamb,passing Port-currant sauce separately.

Roquefort-Chesse-Stuffed Baked Potatoes 4 servings

Preheat oven to hot (425° F.). Thoroughly wash and dry 4 large baking potatoes Bake until soft, forty-five to sixty minutes. When done cut a slice from the top of each potato and scoop out the potato pulp, being careful not to break the skin. Mash the potato well and Beat in Salt and freshly ground black pepper to taste ½ to ¾ cup sour cream ¼ cup crumbled Roquefort cheese Stir in 4 green onions with tops, minced Spoon the potato mixture into the shells, mounding it slightly. Place potatoes on a baking sheet. Dust tops with paprika Return to the oven until lightly browned.

Warm Scallop Salad With Cumin In this sophisticated first course (opposite), sauteed scallops and baby greens fill fried Parmesan cheese baskets. (For a simpler presentation, serve the salad on its own.) 8 servings

Whisk in a small bowl 3 tablespoons white wine vinegar 2 teaspoons dry mustard 1½ teaspoons sugar Gradually whisk in ¼ cup corn oil 3 tablespoons hazelnut oil or walnut oil Season with salt and pepper. (Can be made 1 day ahead; cover and let stand at room temperature.) Cook in heavy large nonstick skillet over medium heat until crisp. 4 bacon slices, cut crosswise into ½-inch pieces teaspoon Using slotted spoon, transfer bacon to paper towels; drain. Reserve drippings in skillet. Add ⅛ ground cumin and cook over medium heat until aro­matic, about 30 seconds. Add in batches 16 large sea scallops, each cut horizontally in half , and cook until opaque in center. about 3 seconds per side. Return all scallops to skillet. Season to taste with salt and pepper. Drizzle with 1 tablespoon fresh lemon juice. Remove from heat. Place in large bowl 8 cups assorted baby greens. Toss with enough dressing to coat Top with warm scallops. Sprinkle with ¼ cup pine nuts and bacon.

Broccoli with Mustard Butter 4 servings

Mix in small bowl ¼ cup (½ stick) butter, room temperature 2 tablespoons Dijon mustard (Can be prepared 1 day ahead Cover and chill.) Steam until crisp and tender 1¼ pounds broccoli (about 1 large bunch), cut into florets Transfer to large bowl.(Bring mustard butter to room temperature before using.) Add mustard butter and toss until melted. Season to taste with salt and pepper.

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Entertaining Entertaining managers, clients, and co-workers is an important part of the professional life in some careers, and is mandatory for those who want to succeed.

Entertaining for $uccess

I

n other professions, it’s simply an easy way to make vital but unchosen relationships flow more smoothly. Either way, you can enjoy a business get-together as much as any other kind. Just make a few decisions up front: Will this be a business meeting or simply a social gathering of business colleagues? Whom will you invite? How long would you like the gathering to last? What do you want to achieve by wining and dining these particular people? Next, ask yourself how well you know your business associates,and how far you want to draw them into your personal life. To emphasize the professional nature of a business-related event, hold it during the week. If a meal is involved, start the meeting early, for example at about 7:00 A.M. for breakfast, 11:30 A.M. for lunch and 5:30 P.M. for dinner. These times allow you to finish at a rea-

sonable hour and to beat the crowds if you re meeting in a public place. Regardless of whether you or your company will be paying for the event, set a budget and decide on a method of payment. To avoid awkward situations, prepay the caterer, restaurant, or ser¬vice staff. On the day of the meeting, have a credit card on hand and enough cash to pay for such incidental expenses as coat check-ing, valet parking, or a bar tab. For a purely social gathering of business cohorts, a restaurant or a rented room provides the least stressful venue. If you choose to entertain at home, hire reliable help so you’ll be free to mingle. With no business on the agenda, no day of the week is outof-bounds. Friday or Saturday evening will work as well as a weeknight. Still, make sure you start the evening early and limit the length of the event: For a cocktail party,

Business Dining Etiquette 1. Be on time. 2.Turn off your cell phone. Your full attention should be on your dining companion. 3. Don’t drink alcohol. You want to be in full control of your faculties. If your companion insists that you have a drink, limit it to one. 4.Write a thank you note. It’s always good manners to do that when someone takes you out. 5.Don’t order the most expensive item on the menu when you are being entertained.

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Bread & Butter Spring 2011

6.At business cocktail receptions, hold your drink in your left hand to keep your right hand dry and available for handshakes. Hold food in your right hand with a napkin to keep your hand clean. 7.Before sitting at the table, wait for your host to sit first or for instructions to sit. 8. Don’t smoke unless your companion smokes and/or gives you permission to do so. 9.Never reach across someone’s plate to get an item. Always ask for it to be passed.

two hours is sufficient. If you’re having dinner and drinks, allow three to four hours. Above all, relax and don’t overdo it. When you’re entertaining people who can influence your career, it’s generally safer to be restrained. Entertain them as you would anyone else in your nonworking life, either by themselves or with other friends and family.

Secrets of a Great Dinner Party 1. Plan Ahead: Don’t be overwhelmed by decisions to be made. Start early and take things one step at a time 2.Don’t Aim to Impress, Aim To Delight: Think of surprising and pleasing, rather than impressing them. 3.Don’t settle for the ordinary: Find an undiscovered space; select an unusual theme or menu. Don’t be afraid to take risks 4.Don’t assume anything: Remain responsible for seeing that no detail is forgotten.


Entertaining

Dining with Style By Shandra N. Ward

N

o matter who comes to your table or what’s on the menu, you deserve a dining area that reflects your decorating taste and signature style. Whether your space is formal or informal, it should look inviting. A few key ingredients for a dining area that will fit your needs are creating the perfect backdrop, finding the right furniture, choosing the right lighting and displaying the most stylish accents. Create an eating area that’s full of flavor with spicy color and tasty accents. Furniture – The center of any dining room is the dining table. Choose a table that’s suits your needs and fits your style. Allow for enough space to circulate around the table. A rectangle table is traditional, but a round table makes for a more personal dining experience. If you like to entertain, plan for expansion. Comfortable chairs are a must. Be creative when choosing the right seating. Mix and match your chairs for an eclectic style or seek out chairs that fit the scheme of your dining room. Sideboards and hutches are great furniture pieces for displaying private collections and storing dinnerware, glassware and linens. Lighting – When selecting lighting for your dining space, you will want a fixture that illuminates the room without creating a glare. Indirect lighting is always better than direct. You will need to consider the size and placement of the chandelier in proportion to the table. For visual harmony, the bottom of a chandelier should sit 30 to 34 inches above a table. Wall sconces over a buffet, add a soft glow and sets a comforting mood throughout the room.

Backdrop – Whether a scheme is quiet or bold, texture is an essential element for adding interest. For instance, choose a textured wall covering, like grass-paper, or linen. You could also paint a bold color on an accent wall to add drama. There a many innovative approaches to addressing the windows for your dining space. You could select from woven blinds, double layers, custom made drapery panels, cornices or no treatment at all. Special considerations may affect the treatments you choose, such as, windows in corners or windows placed at different heights. Your goal is to unify the room with the same fabric at the same height, if possible. This creates consistency and balance throughout the setting, fwo elements of design.

Accents & Accessories - Treat your dining room as showcase when you are not eating. Create a still life in the middle of the table with objects of art and various textures. Such as, fresh flowers, mirrors with votives and candles, the options are endless. Keep it interesting by changing your display to reflect the seasons. Framed art always adds visual interest to a room. You can hang a large painting over a sideboard or create a collage of framed art work on the wall. Anchor your dining room with an area rug. This will subtly define the table and unite the visual mass of table and chair legs. TIP: As a general rule, you should be able to push your chair from the table without the legs touching the bare floor. Whether you add a little or a lot, it’s easy to pump up the volume with colorful accessories and creative accents.

About the Author: From working as an event designer to designing stimulating interiors, Shandra Ward has achieved a broad range of design and lifestyle experience, which prompted Shandra to establish Signature Design Studio. Contact:Interior Designer Shandra N. Ward Email:shandraward@att.net Website www.shandraward.com Blog site:http://www.signaturestylestudio. blogspot.com Twitter:http://twitter.com/SignaturStyle

Spring 2011 Bread & Butter

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The Southern Bon Vivant D. Ramsey Torrington

Your Wish Is My ?

H

ello my friends,I’m sitting in my patio garden having a cup peppermint tea, with a twist of lemon. . My restaurants have occupied a great deal of my time lately, with opening a new spot in Austin, and having to replace the executive chef in another. Quiet m Now that things have settled down for the moment, I’ve turn my attention back to my home and friends. Retá was converting her patio into a sunroom during this period. She called me several times about the project, with questions and concerns. But I was either in Austin or standing over a range when her calls came in. I know she is a little upset with me for not giving my full attention to her situation, so I went over to see what progress had been made. 1 arrived at Retá’s home at mid-morning with a gift of fresh fruit tarts and impatients for her garden in hand. Anticipating a tongue lashing for not being much help with her home remodeling problems and expecting to find an unfinished shell, I was pleasantly surprised to see the sunroom completed. My plan to surprise her ran into a snag, due to a locked door and a doorbell. I took a deep breath and rang the bell awaking Retá from her beauty rest. After peering at me through the door for what seemed to be quite a long time. Retá got up and unlocked the door. “Oh, I see you finally found time to fit me into your busy schedule.” Retá said with little expression. “Hey”, I said with plenty enthusiasm trying to heat up the exchange. “The sunroom looks great” I said, “It’ll do”, Retá replied with the same icy tone. “I guess you’re upset with me.” I asked sheepishly. “Yes, and I will be for awhile, Ramsey!” Whenever she called me Ramsey, I knew was in big trouble. “I brought tarts” I replied. “And?” she answered. “To go along with the breakfast of fresh squeeze orange juice, blueberry stuffed French toast, hash browns, and your favorite peppered bacon that I’m going to prepare for you.” “Oh D baby! You do know how to get back on my good side. But on the other hand Ramsey, if you think that will make me feel better about you not returning my calls, we’ll just have to see. Baby, wake me when the food is ready. You know where the breakfast trays are kept, and I’ll take the orange juice right now” “Right away, your wish is my command.” I replied moving toward the kitchen. “Oh by the way, I hope your afternoon is free, because you will be driving me to my pedicure appointment, a little shopping in the Galleria, and then you can prepare dinner. I have a taste for Chicken Dijonnaise”. Well friends how could I object! I’m leaving you with the recipe for the Blueberry Stuffed French toast I made for Retá. Prepare it for your friends, family or yourself, it’s good for smoothing out the rough spots.

Bon Appetit The Southern Bon Vivant 10

Bread & Butter Spring 2011

4 Servings

Blueberry-Stuffed French Toast

Cooking spray 4 eggs ⅔ teaspoon grated orange peel ½ cup orange juice 2 tablespoons sugar — divided pinch salt — optional ⅔ cup fresh or frozen blueberries (thawed and drained) 4 slices Italian bread — 1 ½ inches thick ⅓ cup sliced almonds Blueberry Syrup Preheat oven to 400°F. Spray a large baking sheet with cooking spray. In a medium bowl beat eggs, add peel, juice, 2 tablespoons of the sugar and the salt until well blended. Pour into a 13 x 9 x 2-inch baking pan; set aside. In a small bowl combine blueberries and the remaining 1 tablespoon sugar; set aside. With the tip of a sharp knife, cut a l½inch wide pocket in the side of each bread slice. Fill pockets with reserved blueberry mixture, dividing evenly. Place filled slices in egg mixture. Let stand, turning once, until egg mixture is absorbed, about 5 minutes on each side. Arrange bread on prepared baking sheet: sprinkle with almonds. Bake until golden brown, about 15 minutes, turning slices after 10 minutes


Foods

Herbs and Spices

Savory

“the herb of happiness”

T

he twentieth century French Herbalist Messeque claimed savory was an essential ingredient in love potions he made for couples. Roman naturalist and writer Pliny the Elder in the first century AD, gave the herb its name “satureja”, a derivative of the word “satyr” (the half-man, half-goat with the insatiable sexual appetite). Lore claims that the satyrs lived i meadows of savory, thus implying that it was the herb that made them passionate. The herb itself is so bold and peppery in its flavor that those characteristics are attributed to a whole segment of cooking, and synonymous with tasty and flavorful. There are two varieties of savory; summer and winter. Summer savory is the more delicate of the two varieties in taste and character.

winter savory

Summer savory leaves dried and chopped is an integral part of many herb mixtures. It grows in light rich soil and full sun to a height of 1½ feet. The aroma of the slender pale green leaves and reddish stems of summer savory is reminiscent of both mint and thyme. The tender leaves can be added to fresh salads and bottle as a herb vinegar. Winter savory is a coarser variety, a perennial shrub that is grown to a height of 15 inches in well drained soil and full sun. The leaves of winter savory are bright green narrow,and tough, and its best used in dishes that require a long cooking period such stews, or added to cooking water to flavor dried beans. Use summer savory,with its more delicate flavor, for tender baby greens, and winter savory for dried beans and lentils.

Oven_Fried Savory Chicken 4 servings

2½ roasting chicken ½ cup flour 2 teaspoons sea salt ½ teaspoon ground black pepper ⅛ teaspoon garlic powder ¼ teaspoon onion powder ¾ teaspoon savory leaves 1 large egg, beaten 1 tablespoon water ½ cup fine, dry bread crumbs ½ cup butter or margarine Cut chichen into quarters and coat with flour mixed with the next five ingredients. Dip egg blended with water and then coat with bread crumbs. Melt butter or margarine in a 2 quart baking dish in a hot oven (400° F.). Place chicken in pan,skinside down. Bake until chicken is tender, about 50 to 60 minutes, turning to brown on both side. Per Serving (excluding unknown items): 57 Calories; 1g Fat (19.6% calories from fat); 3g Protein; 9g Carbohydrate; trace Dietary Fiber; 47mg Cholesterol; 954mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Fat.

Tomato,Savory and French Bean Salad 4 servings

1 pound string beans 2 pounds ripe tomatoes 3 scallions,roughly sliced 1 tablespoon pine nuts 4 sprigs fresh savory Dressing 3 ounces soft blue cheese 1 clove garlic,peeled and sliced salt and pepper

Prepare dressing first so that it can stand awhile before using. Place all the dressing ingredients in the bowl of a food processor,season to taste and blend until all the cheese has been finely chopped into a smooth dressing. Store in a closed container. Remove the top and tail of the beans,and place in boiling salted water until they are juted cooked. Drain them and run cold water over them until they are completely cooled. Slice tomatoes,or, if they fairly small quarter them. Toss the salad ingredients together except for the pine nuts and savory. Pour on the salad dressing. Sprinkle the pine nuts over the top, followed by the savory. weigh it before you buy it Spring 2011 Bread & Butter

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Drinks

GIN Mother’s Milk “Gin, Gin ain’t no sin. Pour me another”

comedian, Pigmeat Markem

G

in has been known as Mother’s Milk from the 1820s, but later in the century it became known as Mother’s Ruin,a description perhaps originating from the earlier Blue Ruin of the prohibition era in the previous century. The origins of Gin are rather murky. In the late 1580s a juniper-flavored spirit of some sort was found in Holland by British troops who were fighting against the Spanish in the Dutch War of Independence, They gratefully drank it to give them what they soon came to call “Dutch courage” in battle. A few decades later in the 1600s Dr. Franciscus de la Boe in the university town of Leiden created a juniper and spice-flavored medicinal spirit that he promoted as a diuretic. The chief flavoring agent in both Gin and Genever is the highly aromatic blue-green berry of the juniper, a low-slung evergreen bush (genus Juniperus) that is commercially grown in northern Italy, Croatia, the United States and Canada. Additional botanicals can include anise, angelica root, cinnamon, orange peel, coriander, and cassia bark. All Gin and Genever makers have their own secret combination of botanicals, the number of which can range from as few as four to as many as 15.Top-quality gins and genevers are flavored in a unique manner.

Red Lion 1 oz. gin 1oz. Grand Marnier ½ oz. orange juice ½ oz. lemon juice Mix with crack ice in a shaker or blender,strain into chilled cocktail glass. Gin Chicken 6 chicken breasts 1 cup good quality gin juice of one lemon 1 red onion, chopped teaspoon of dry basil 1 cup water Combine all the ingredients in a bowl and allow to sit for 30 minutes, no longer! Grill the chicken until just done. Sauté the remaining marinade until the juices gel. Pour over the chicken and serve. serves 6

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Bread & Butter Spring 2011

Zambonanga Hummer ½ oz. gin ½ oz. gold rum ½ oz. brandy ½ oz. curaçao or triple sec 2 oz. orange juice 2 oz. pineapple juice ½ oz. lemon juice 1 tsp. brown sugar Fill mixing glass with 3 ounces ice, add all ingredients, shake well,strain into iced-filled collins glass. Little Devil 1 oz. gin 1 oz. gold rum ½ oz. triple sec ½ oz. lemon juice Mix with cracked ice,strain into chilled cocktail glass

After one or more distillations the base spirit is redistilled one last time. During this final distillation the alcohol vapor wafts through a chamber in which the dried juniper berries and botanicals are suspended. The vapor gently extracts aromatic and flavoring oils and compounds from the berries and spices as it travels through the chamber on its way to the condenser. The resulting flavored spirit has a noticeable degree of complexity. The United States is the world’s largest Gin market. London Dry Gin accounts for the bulk of domestic Gin production, with most of it being produced in column stills. American Dry gins (often termed “soft” gins) tend to be lower proof (80° or 40% ABV) and less flavorful than their English counterparts (“hard” gins). This rule applies even to brands such as Gordon’s and Gilbey’s, which originated in England. America’s best-selling Gin, Seagram’s Extra Dry, is a rare cask-aged Dry Gin. Three months of aging in charred oak barrels gives the Gin a pale straw color and a smooth palate. The best known of hundreds of Gin-based mixed drinks is the Gin and white vermouth combination called the Martini. As is usually the case with most popular mixed drinks, the origins of the martini are disputed. One school of thought holds that it evolved from the late-19th-century Martinez cocktail, a rather cloying mixture of Old Tom-style Gin and sweet vermouth. A dissenting sect holds that it was created in the bar of the Knickerbocker Hotel in New York City in the early 20th century. The ratio of Gin to vermouth started out at about 2 to 1, and it has been getting drier ever since. The great British statesman Winston Churchill, who devoted a great deal of thought and time to drinking, was of the opinion that passing the cork from the vermouth bottle over the glass of Gin was sufficient. Classic Dry Martini In a shaker combine: 2 ounces gin ⅛ to ¼ ounce dry white vermouth (to taste) Ice to fill Shake and strain into a Martini glass or a short glass. Garnish with olive White Lady ½ cup gin 2 tablespoons triple sec 1½ tablespoons lemon juice 1 tablespoon egg white (optional) Combine all ingredients in shaker filled with ice cubes. Shake well. Strain into cocktail glass. Garnish with lemon wedge.

Bronx Cocktail 1½ oz. gin ½ oz. orange juice dash dry vermouth dash sweet vermouth Mix cracked ice in shaker or blender,strain into chilled cocktail glass. Tom Collins

In a tall glass combine: 2 oz. Gin 1 oz. lemon juice 1 tablespoon sugar Stir, then fill glass with ice. Fill with club soda


Drinks Wines Hey Sommelier

Best Wines $10 and Under

Doesn’t Bordeaux always mean red wine? That’s a misconception. Actually,two of the five major areas of Bordeaux are known for their excellent white wines-Graves and Sauternes. Sauternes is world famous for its sweet white wine.The major white grape varieties used in both are: Sémillon and Sauvignon Blanc

Little Black Dress Pinot Grigio 8.99 Great with seafood (especially sushi). The apple and grapefruit flavors are quite refreshing and will be great on a warm day.

What’s Burgundy? Burgundy is one of the major wine-producing regions that has an A.O.C.(government agency that controls wine production) designation in France. Burgundy is not a synonym for red wine,although many red wines are simply labeled “Burgundy.” The main areas of Burgundy are Chablis, Côte d’Or, Côte de Nuits,Côte de Beaune, Côte Châlonnaise, Mâconnais and Beaujolais. Burgundy is also famous for its production of white wines made from the white grape variety Chardonnay. The three areas that produce thse wines are Chablis , Côte de Beaune ,and Mâconnais Many of these Burgundy wines are ordinary table wines. They may come from California or other countries and bear little remblance to the styles of authentic French Burgundy wines.

Twin Fin Pinot Noir $7.99 A dark oak and cherry nose are uick lead into a wine that some say has a bit of an “alcoholy” taste,

Chateau Ste. Michelle Riesling $7.99 A great compliment to appetizers, this Riesling is sweet without being syrupy. The right hints of citrus make it refreshing and a great way to clean the palate before moving on to more complex food and wines during a party

Yellow Tail Chardonnay $5.99 Very approachable for those looking to move to the dryer white wines. Crisp and clean from being aged in steel barrels as opposed to oak. Voga Quattro 8.54 A blend of merlot, shiraz, cabernet sauvignon, and pinot noir (hence the name) from Italy, the unique bottle and price (ranges from 4 to 9 dollars). Cato Negro $ 3.49 medium-bodied, bright and flavorful showing cherry and berry notes that finish on a crisp background. Gentle tannins and a clean finish. Succulent soft wine, with rich ripe fruit flavors Yellow Tail Cabernet Sauvignon/Shiraz $5.99 Great for the shiraz lover looking to branch out into cabernets with a blend. Nice tannins, but a nice smooth finish.

Yum! Yumm! City Country Jams & Preserves “Made In the City with a Country Taste” Strawberry Blackberry Peach

9 ounce ja r $5.00 + shp. & h to order contact Bread & Butter Epicurean @ Facebook.com gimagineparties@gmail.com Bread & Butter Epicurean Houston, Texas 77045

Spring 2011 Bread & Butter

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Cook Book Galley New Thoughts On Chinese Cooking

Appetizers

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or those cooks both inspired and intimidated by the range of quality Asian condiments and spices now available in most stores. Cooking Chinese food has never been easier or more fun-all you need is Kylie Kwong book Simple Chinese Cooking, a wok and a quick trip to the super market for a few essentials and you are set. Australian chef and television host Kylie Kwong demystifies the preparation of Chinese cuisine by suing fresh ingredients,simple techniques,and a stick of prepared sauces and spices mixes. Simple Chinese Cooking opens with a primer for new cooks or those new to Chinese cuisine,giving insight on those elements of Chinese cooking that contribute to the authencity of a dish,technique or dining dining experirnce. These recipes are divided into 14 chapters,each devoted to one main ingredient chicken,rice,stocks,seafood, and tofu. Hardcover: 320 pages Publisher: Studio Yin-Fei Lo’s latest cookbook Mastering the Art of Chinese Cooking is visually stunning—with brush calligraphy, decorative borders, and full-page color photographs—as well as a comprehensive and educational guide that fulfills the promise of how to master Chinese cooking. The Chinese-born author includes 150 classic recipes as well as essays exploring regional and cultural traditions and Chinese history. is visually stunning—with brush calligraphy, d cultural traditions and Chinese history. The Chinese pantry section is a must-read guide to ingredients, while illustrated techniques demystify processes including stuffing bean curd cakes and forming dumplings. Recipe notes lend expert advice for freezing, preparation, and serving. Hardcover: 384 pages Publisher: Chronicle Books

What’s Hot & What’s Not Hot

1. French’s Worcestershire sauce with tenderizer 2. Pesce Seafood Restaurant 3. J & S Seafood Market 610 W at Stella Link 4. Betty Crocker’s Homemade Instant Cornbread Mix 5. Kraft’s Chipolte Barbeque Sauce

Not

1.Chipolte Cafe’s Burrito (Raises the question; Is big always better?) 2.Chinese Buffets ( America’s hog trough- Dining Gone Wild) 3. Fiesta’s large eggs 4.Duncan Hine’s Apple Caramel Decandent Ingredient Cake Mix (Decadent it’s not)

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Recipe Index

Bread & Butter Spring 2011

Samon Deviled Eggs........................................6

Post Game Pizza..............................................5 Drinks Classic Dry Martini..........................................5 Zambonanga Hummer..................................... 7 White Lady.......................................................7 Tom Collins......................................................7 Little Devil ......................................................7 Fruit Smootie...................................................5 Entrees Gin Chicken.....................................................7 Oven Savory Chicken......................................7 Rack of Lamb with Port Currant Sauce.........12 Chicken Breast with Citus Sage Sauce............5 Easy Breakfast Wraps......................................5 Quick Baked Cod ............................................5 Near East Oriental Supper...............................5 French Fried Toast ..........................................4 Blueberry Stuffed French Toast.....................10 Salads Hazelnut Dijon Potato Salad...........................5 Tomato, Savory and French Bean Salad........11 Warm Scallop Salad with Cumin ..................12 Sauces Marinara Pasta Sauce......................................4 Vegetables Broccoli with Mustard Butter........................12 Roquefort Cheese Stuffed Baked Potatoes....12


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