Eau de King Cake

I’ve always lived in parts of the country that don’t heavily observe the Mardi Gras season. In my hometown, there was only one very small “parade” on Fat Tuesday. It consisted of a handful of people wearing the traditional colors of Mardi Gras, the beads, a few trumpeting a zydeco/jazz tune and walking around the downtown square before heading into their favorite bar.  

Find Me waiting for the bead throwing 

When I was out in Colorado, it was the same idea. A handful of bars had stuff up for Fat Tuesday/Mardi Gras and some drinks that were named after some popular streets in New Orleans, Louisiana. Even drinks made to taste like king cake.

Photo w/Krews Queen and King

Being down in south Louisiana I’ve gotten to see more of carnival season. There are different balls of the Krews on the weekends at the first of the carnival season, then the weekends closer to the end there are the parades for the different Krews. Now this is how it is here in Baton Rouge. I know that in other places, like NOLA and even over in Mobile, Alabama, the parades of the Krews take place the night of the ball; which I find a whole lot of fun and enjoy.

Mardi Gras Ball w/a college friend 

I thing I do enjoy is that everywhere you go, there is some form of king cake available. The traditional king cake is made up of a Danish dough, and filled with a cinnamon filling. After it is baked, the cake is coated with an icing and then topped with yellow, green and purple sugar. You can even get different fillings if you like. I prefer the traditional cinnamon.

King cakes 

I’ve made a lot of king cakes this season. Seems like every time I turn around there is another request/order for king cakes. It’s a labor of love. At work I use a premade Danish dough and cinnamon smear and go to town. I roll, split and twist every log and then decorate. 

I feel like my perfume during this time of year is Eau de King Cake. It has hints of sugar, butter, cinnamon and flour.

When I'm making king cakes or other types of pastries at home, I always go for scratch. It taste better. Don't get me wrong, I do use some store bought puff pastry dough and fillo dough. There just isn't enough time in the day if you don't have your own menions helping you out. 

View of my recipe from my notebook 

I have to admit I’m happy that the end of the season is coming… I can make different desserts. I look forward to making other things with seasonal produce. I can’t wait for the new produce of Spring. Hurry up Spring!!!

Happy Eating!

Little Things

A couple of months ago I had a dessert/tweet shown on a tv show called The Kitchen on Food Network. 

Screen shot of the TV w/the picture of dessert and Sunny Anderson show the Cherpumple 

I did a take on a cake that one of the chefs, Sunny Anderson, had shown on the show. She made a chocolate cake with an apple pie baked in the center. 

My version was a pecan pie baked inside the chocolate cake. I then topped the cake with a bourbon chocolate ganache and toasted pecans. I called it The Two For One.  

Two For One. Dark Chocolate cake w/a pecan pie center, topped w/bourbon chocolate ganache and toasted pecans

The tweet of that dessert became very popular. So much so that it was shown on the show that the hosts shared what other viewers of the show had done with other recipes as well. 

It was really neat/cool to see that on national tv. It's the little things. But what was fun was hearing Sunny Anderson talking about it and then hearing the other hosts vocally mmm at the description of my take on the dessert. 

Sunny then showed another dessert that she called The Cherpumple. It's a cheesecake with a pumpkin pie in the center. 

I loved how Sunny said," I see your chocolate cake and I raise you The Cherpumple." So took that as a challenge. 

I made The Presley. It's a no-bake cheesecake with a fudge insert. The Presley is an homage to Elvis Presley's favorite sandwich; a peanut butter and banana sandwich with bacon on white bread. 

So what I did was to make the cheesecake (which I made banana), and then made a peanut butter fudge for the inside. I put it all together then I fried off some bacon. I crumbled up the bacon and garnished a slice with the bacon. It all sounds like it wouldn't be good together, but surprisingly it is delicious. 

The Presley. Banana cheesecake w/peanut butter fudge center topped with pan fried bacon 

I grew up less than an hour from where Elvis Presley was born and less than hour from Graceland. Knowing that Sunny Anderson spent some of her life in the South, I figured she would appreciate this nod to Elvis.

I find pleasure in the little things. It was no more than a minute being mentioned on TV but I got mentioned. Little things. I'm still a pastry chef that looks at all things for inspiration. You will always surprise yourself on what inspires you. Happy Eating!

Loved Ones

The smell of sausage fills the air, and I’m instantly transported back 20 plus years to my grandparents’ house.

My alarm clock is the smells and sounds of granddad cooking breakfast. I am stirring awake on the pull out couch in the den, and the creaks and quick pops of the springs let my granddad know I’m waking up. “Morning. Your breakfast will get cold if you stay in bed,” he says to me. I hear the pendulum of the clock ticking and letting me know its 5:30 in the morning. I make the bed, and put away the pull out. Like I was never there. I smell the biscuits coming out of the oven and the eggs are popping in the pan in the sausage grease. I’m sort of awake, but eating away. I hear my brother stirring in the front room; he stayed in bed; more for me.

L: My uncle, grandmomma, granddad, and my dad 1960s. R: My granddad's WW2 service photo 

Like clockwork, my granddad would be up, dressed and making breakfast before 6, starting his day. He always kept a schedule. After he had his breakfast, he would be off to work (he had his own shop as a mechanic). He would be back for lunch, then go back to work then be back for dinner.

I remember the times we visited when I was younger, the days when my granddad didn’t have to go into the shop, he would be outside in the yard. He would either be tending to his garden, make sure the lawn was kept up and that the wood pile was in order. Had to have that woodpile in order and filled. The fist cold snap, there would be a fire roaring. It would feel like the middle of summer in the dead of winter.

My granddad had a major work ethic that lives on in the ones he has left behind. My dad has this strong work ethic that he also instilled in me.

My granddad had a love of food, and taught himself how to cook many things. He actually took over the cooking of meals from my grandmomma since he loved it so much. My grandmomma would still be in the kitchen helping cook and making her yellow cake with chocolate icing.

In the summer, I remember sitting on the floor in their den with different baskets filled with green beans, butter beans and tomatoes that were from the garden. A very distinct smell filled the room, almost like a mixture of damp cool summer night mixed with a little dirt.

My little garden last spring; Grandparents made me love gardening 

I remember helping snapping the ends off the green beans and putting them into a new basket for them to be rinsed off before they were put away (either put in a pot to cook for that nights dinner or to be canned).

Most of my memories that involve my grandparents take place around food. It is my way to remember them and, in my own way, keep their memory alive for me. I can’t eat a bowl of spaghetti without comparing it to my grandmomma Earnest. I can’t eat cantaloupe without thinking of the times I would share lots of cantaloupe pieces with my granddaddy Earnest. They were my mom’s parents.

I can recall watching my mom and grandmomma (my mom’s mom), doing their kitchen dance when preparing meals for the holidays. I always watched from the other side of the counter, so not to be in the way. I was always in awe, and wanted to be where the action was.

Now, I like green beans, but I love the green beans my granddad Little would cook (my dad asked and mastered my granddad’s green beans). The smell of sausage cooking always reminds me of him as well. A yellow cake with chocolate icing reminds me of my grandmomma Little. She always has a cake for after dinner.

It is hard when the time comes to have to say your goodbye’s to loved ones.

I said till next time to my maternal grandparents years ago. But just recently I had to say that again to my granddad Little. It wasn’t totally unexpected, but still sad.

I have a passion for food. I believe its because it is what connects me to my family and passed loved ones. Whenever my family is getting together, we are gathered around the table or in the kitchen talking and goofing off. Laughter and food is always involved.

To me, food has stories and memories tied to them. Every time I’m in the kitchen, I feel connected to my family’s past. It is a way for me to celebrate them daily.

Happy Eating!

Beginning To Look A Lot Like Christmas

I hope all my American readers enjoyed their Thanksgiving! I was very thankful to get to spend time with my family and friends while I was home. Even had a clean-up helper. 

One sous chef getting some final bits off the plates 

                               

Now in full Christmas holiday mode, not that they don’t start before Halloween with Christmas advertisements. I do love this time of year stretching from October through January. I love kicking off with Halloween. The crazy holiday with very interesting history, but a fun night to dress-up and hang out with friends.

Thanksgiving is next up that gets us prepared for the Christmas season. A national day of thanks that gives us the time to reflect on what we are thankful for. Gets one in the spirit of not thinking of oneself but of others.

Since coming back from Thanksgiving break (perk of working at a college), I’ve been getting a lot prepped for up coming holiday parties, and making sure that I’m all stocked up with pastries for the coffee shops on campus since finals are upon us as well. It is amazing how much more the students go through the pastries during finals… study fuel.

Study fuel: L-R T-B: Muffins, sticky buns, croissants and cinnamon rolls 

One thing I do love about the three weeks back is getting to be even more creative with the small desserts for the holiday parties. The major one that we have is for the President Chancellor of LSU. I get to create lots of holiday cookies, petite fours, and other small finger desserts.

                    

Some of my favorite holiday treats to make are pate choux, or cream puffs. There is just something about them. Just so cute and then you can fill them or turn them into a croquembouche. Such a showstopper. Well, at least I think so. I also love creating gingerbread houses. The smell alone gets me into the Christmas spirit.  

Replica of the Faculty Club building that I work out of... Poured sugar made up the windows 

My most used recipes for this time of year are three main staples… ginger snap cookie, sugar cookie and pate choux recipes. I use these three the most because, ginger snaps are always a hit and are a lot like gingerbread cookies (I find them tastier), the sugar cookies because well they are great for decorating. Lastly the pate choux because you can make cream puffs and éclairs out of the dough. 

Later this week I'll be posting my recipes and what I've made out of them. Hopefully y'all will try them out and let me know how they work out for you! Hope you're having a great holiday season. Happy Eating! 

Gobble Gobble Turkey Time

So next week is Thanksgiving. Stressed? Don’t be.

I have a few things that help me get through the preparation and cooking.

Every year I lend a major helping hand. I mean kind of expected right? :)  

Over the years, before I become a professional chef, my mom and I would get a game plan together on what we needed to get done. Each year we got better… each year we did more and more ahead of time. We even got more and more organized.

Veggie plate for munching on

These are some of my tips on what helps us on Thanksgiving so we aren’t running around like chickens with our heads cut off.

First thing… Get a game plan together.

If you have a large crowd coming, you want to spend time with them (well in doses). You also want to make sure you have enough to feed everybody. Pull the recipes that you want to prepare, make the first round grocery list of non-perishable items and then the second round list of the items that are perishable items. So when family and friends start showing up, you will having everything in order and you can float in and out of the kitchen (if not everybody is hanging out in there) and mingle stress free.

I always have a soup or 2 for those that would want something warm 

Getting a game plane together, knowing when you need to go to the store, and what for really helps keep things (and you) calm. Make lists of what you’re cooking, and have a reminder of when you need to pull out your turkey to FULLY thaw out for proper cooking. Large crowds are fun to have but can cause stress. Planning is the number one key to keep you head together.

Getting things in order for a recipe 

Second thing… make a timeline.

I know what your probably thinking… isn’t this the same thing as a game plan? Yes and no.

Making a timeline does fall into getting a game plan together but a the timeline helps break down each day and helps you keep track of what all you have going on.

I make a timeline so that I know when the latest time I can put something in the oven and I know what is going on when and how long it will be in the oven. Timing is everything in a kitchen both professionally and at home. As you can imagine with a lot going on, I have multiple timers ticking away with notes on them of what the timer is for… organized hectic home kitchen. Having something in the oven or on the stove a minute or two too long and lead to drying out or burning. Those two things can just put a wrench in your day.

Third thing… do as much ahead of time as you can.

I can’t stress this point enough. I prepare a lot of dishes ahead of time. This takes a lot of stress off my plate. Casseroles and my family’s chicken and dressing are items I prepare up to the point that they just have to go into the oven.  

For instance, I look at the recipes and look and see what the ingredients are and get all my mise en place (which means everything in its place) together. I get everything chopped, diced and minced up that I need. Separate everything out for the recipes and get dishes together to the “ready for the oven” point. Plastic wrap it and put it in the fridge. 

I make all my desserts ahead of time. I get them out of the way because they can go into the fridge and the only thing you have to worry about is people eating them before the day. You can usually bake a few different holiday pies at one time since they are all usually baked at the same temp (and they don't take up that much room in the oven). 

Gobble gobble Turkey is ready!

Fourth and final thing… don’t be afraid to ask for help!

I can’t stress this point enough. You and everybody else will be a lot happier and you can enjoy the holiday much more. Divvy up the duties among your helpers and keep calm. Relinquish some of the control if you have control issues. You can’t do it all. If people offer to help… let them, and don’t be afraid to ask for it. Nobody will think any less of you.    

It is the time of year for being around family and friends and to be thankful what you have. Enjoy it. Things aren’t always perfect. The imperfections over the holidays always make for stories for the years to come.  

Hope this helps out with any stress you might be feeling with Thanksgiving coming up. Remember it is about celebrating what we are thankful for and spending time with loved ones. Happy Eating!!

Sick Day

I hate getting sick. It always puts a damper on things. What is something that you make when you're feeling sick? Is it soup? That is what I always have when I'm under the weather. 

My mom or dad would make me a bowl of chicken noodle soup whenever I did get sick growing up.

Over the years, I’ve not always been home, or a short drive from home, to have my parents to take care of me. I’m thankful that I did have that growing up, for sure.

I’ve lived in Savannah, Georgia; out West in Denver, Colorado; even over seas in Augergne region of France in Yssingeaux. In all places I had my encounters of being under the weather, so I resorted to making some comfort food to remind me of home, and to help me power through.

Since chicken noodle soup was what I had in my childhood, it was/is always my go to. I am not ashamed to admit it… I love Campbell’s home style chicken noodle soup. That is my ultimate go to! Has to be home style. Childhood comfort.

Grilled cheese and Home style chicken noodle soup.... mmmmm

When I didn’t have access to a stove top, I would use a microwave and cook noodles with chicken broth and then add in the veggies you can steam in the microwave, would even get the canned chicken or one of those rotisserie chickens… That was still really good. Really helped getting through those sick days. You come very innovative when you don't have access to your normal amenities. Dorm life 😉

A new recipe I love to do now, is one from a British chef named Rachel Khoo. Love all of her stuff. She has a chicken dumpling soup that I just fell in love with and enjoy making now. I've been using it for the past 2 years now, and it never disappoints. 

It is always easy to make soup when feeling under the weather, and even on those cold fall and winter days. Soup is also great to take to friends or family that are under the weather or recovering from surgery. I feel like it is a way to give a warm hug. Also easy to freeze, so they can keep getting that warm hug.

My version of Rachel Khoo's Chicken Dumpling Soup

I find that just the act of making a soup when I'm sick is instantly starts making me feel better.

Happy Eating!

Busy Bee

Collage of weekly farmers market 

I’ve been a busy little bee this month! Lots of events, parties, farmers market every week and anything else that comes up. I work at a SEC college campus (LSU to be specific). Football season is in full swing so that means preparing for home football games on the weekends and keeping up with other events that are going on around campus. LSU’s first SEC game was a couple of weekends ago. Full swing SEC schedule starts up now... Luckily the next two games are away so get a little breather.
               

Collage of weekly farmers market 

The dining facilities on the LSU campus, has an on campus restaurant that I work out of. It serves lunch Monday through Friday and open on home football game Saturdays till kick-off.

We have a special game day menu that is themed. Different dishes represent the different football teams that LSU plays this season. For example, we have chicken on a stick served with a red wine honey mustard sauce. This dish is to represent my alma mater, Ole Miss. There is a corner gas station, 4 Corners Chevron, that is walking distance from the downtown area, the Square. The Square is where all night life takes place in Oxford. Well, this gas station serves, most famously, chicken on a stick, and many other late night greasy eatings to help curb your potential hangover.  

Back to the LSU gameday menu. There are three desserts on the menu… An Alabama Slammer Sundae, Blueberry and White Chocolate Bread Pudding and a Sweet Potato Pie.

Alabama Slammer Sundae w/grilled peaches 

Alabama Slammer Sundae (I can’t help but say that in a Longhorn Foghorn voice). Sounds intense, right? Kinda like the team it represents. It consists of a blonde brownie topped with two scoops of vanilla ice cream, “slammer sauce” and grilled peaches. This one has been popular mainly b/c of the sauce… The “slammer sauce” is made up of all the alcohol that is in an Alabama Slammer.

To make the sauce I started with a base of butter and brown sugar and let those melt together, then I added in all the alcohol (Southern Comfort, Amaretto, Cherry liquor, Peach Schnapps and Triple Sec). I let it simmer for a bit so to let some of the alcohol cook off. The blondie is warmed up and then topped with all the goodness… The blondie just soaks up the sauce and the melting ice cream and it all just goes together beautifully.

Blueberry and White Chocolate Bread pudding topped with Candied Bacon, New Orleans Rum Sauce and fresh blueberries and white chocolate pieces 

The bread pudding is a favorite down in the South and even more so in Louisiana. I try to make “layers” meaning that I get a base of bread down before I put the blueberries and white chocolate in the mix. I keep that action going then after I got all the bread, berries and white chocolate I can fit in my pan… that is when I pour my custard over top and let the bread soak up the yummy-ness.

Now the fun thing about this bread pudding is that it is topped with a delicious New Orleans butter rum sauce and candied bacon. Yesssss. I said candied bacon. I know this isn’t some new thing… I love putting typically savory items in a sweets application. It usually works and this so does. The bacon has a sweet and smoky flavor to it and it pulls out those smoky notes out of the rum… It is just… mmmm.

Sweet Potato Pie topped with Grand Marnier whipped cream and fresh grated nutmeg

                                        

The Sweet Potato pie is my favorite to make. Labor of love. Rolling out the dough for the individual pies, roasting the sweet potatoes, mixing the sweet potato filling and baking them all off… Lovely fluffy outcome. I grew up making sweet potato pies for the holidays, so it always reminds me of my family, and working with the pie dough and methodically rolling it out is calming to me. Not to mention, and good arm workout.

Rolling out the pie dough

                               

I know I’m not the only one that has struggled with the little strings that come from the sweet potatoes. Not very appetizing, if you ask me. I put mine in a food processor to blend them after I’ve roasted them. This gets them very smooth and easier to mix in the rest of the ingredients.

I also use a food processor to cut my cold butter into my flour… it does save time. Here’s the kicker… only pulse it don’t let the processor just run. It’ll heat up the butter too much and the butter will get way too soft. Keep it quick and if the pieces are still too big for your liking; continue to cut the butter in with your fingers… But use just the end of your fingers so less of your body heat is transferred to the butter pieces.

Putting these desserts together has been fun I've enjoyed it. I'm excited to welcome the changing of the seasons because that means I'm going to be able to do change up my everyday dessert menu for the restaurant. I'll be posting soon on the new desserts coming up!

Happy Eating!