mardi gras chicken andouille gumbo

Ingredients:

12 cups water
3 pounds chicken breast parts
1/2 cup plus 2 tablespoons vegetable oil, divided
1 1/2 pounds okra
1/2 cup all-purpose flour
1 pound andouille sausage, sliced
28 ounces Italian-style whole peeled tomatoes
1 green bell pepper, chopped
2 stalks celery, chopped
2 cloves garlic, minced
1 bay leaf
2 teaspoons salt
1 teaspoon dried thyme
1 teaspoon dried basil
1 teaspoon cayenne pepper
1 teaspoon ground black pepper
1 teaspoon file powder

Combine water and chicken in large pot. Bring to boil. Reduce heat and simmer until chicken is tender (about 1 hour). Using tongs, transfer chicken to strainer and cool. Save cooking liquid. Remove meat from bones in pieces.

Heat 2 tablespoons oil in heavy skillet over medium heat. Add okra and cook until no longer sticky, stirring frequently, about 20 minutes. Set aside.

Stir flour and remaining 1/2 cup oil in heavy large Dutch oven. Cook over medium heat until deep golden brown. Stir frequently for about 6 minutes. Add 4 cups reserved chicken cooking broth, okra, andouille sausage, tomatoes, bell pepper, celery, garlic, bay leaf, salt, thyme, basil, cayenne, and pepper. Cover partially and simmer until thickened (about 90 minutes).

Spoon off any fat from surface of gumbo. Add chicken and file powder to gumbo and simmer gently for 15 minutes. Mound rice in shallow bowls and ladle gumbo over rice, then serve.

Soups, Salads & Sides

Chicken Andouille Gumbo

Ingredients

12 cups water

3 pounds chicken breast parts

1/2 cup plus 2 tablespoons vegetable oil, divided

1 1/2 pounds okra

1/2 cup all-purpose flour

1 pound andouille sausage, sliced

28 ounces Italian-style whole peeled tomatoes

1 green bell pepper, chopped

2 stalks celery, chopped

2 cloves garlic, minced

1 bay leaf

2 teaspoons salt

1 teaspoon dried thyme

1 teaspoon dried basil

1 teaspoon cayenne pepper

1 teaspoon ground black pepper

1 teaspoon file powder

Instructions

Heat 2 tablespoons oil in heavy skillet over medium heat. Add okra and cook until no longer sticky, stirring frequently, about 20 minutes. Set aside.

Spoon off any fat from surface of gumbo. Add chicken and file powder to gumbo and simmer gently for 15 minutes. Mound rice in shallow bowls and ladle gumbo over rice, then serve.

http://bakedchicago.com/chicken-andouille-gumbo/

Breakfast

Baked Apple-Cinnamon French Toast

Ingredients

2 tablespoons butter

6 apples, peeled, cored and cut in 1/4-inch slices

1/2 cup dark brown sugar

1 1/4 teaspoons ground cinnamon

1/2 teaspoon ground nutmeg

6 slices thick Challah bread, toasted

8 large eggs

1/2 cup granulated sugar

3 1/2 cups milk

1 tablespoon vanilla extract

Instructions

Heat butter in skillet over medium heat until it starts foaming. Add the apple and cook until tender (about 10 minutes). Take off the heat and stir in brown sugar, cinnamon and nutmeg.

Cut toast in half diagonally to make triangles. Arrange in overlapping fashion in a buttered 9x13-inch baking dish.

Beat the eggs in a bowl, then whisk in sugar, milk and vanilla. Pour over toast triangles and then spoon the apples over the top. Cover and refrigerate over night.

In the morning, pre-heat oven to 350F degrees. Bake uncovered until custard is set (about 50 to 60 minutes). Remove from oven and let rest 10 minutes. Serve with maple syrup.

Notes

This recipe is an adaptation from "Gale Gand's Brunch" cookbook. Gale Gand is one of my all-time favorite chefs and an early inspiration to me when I started cooking. Her latest book is filled with great brunch recipes that are perfect for family or holiday get togethers.

http://bakedchicago.com/baked-apple-cinnamon-french-toast/

Snacks & Candies

Cheese Steak Egg Rolls

Ingredients

1 lb. boneless sirloin steak, halved lengthwise and thinly sliced

1/2 cup thinly sliced mushrooms

1/2 cup thinly sliced onions

1/2 cup thinly sliced red bell peppers

1/4 cup marinade

1 cup mayonnaise

1/4 cup sour cream

1 package (16 oz) egg roll wrappers

1/2 pound thinly sliced American cheese

Instructions

Brown steak over medium-high heat and drain. Add vegetables and cook until tender. Reduce heat to low. Stir in marinade and cook, stirring frequently until thickened. Remove steak mixture from skillet and set aside.

Combine mayonnaise, sour cream and 3 tablespoons marinade; reserve.

Arrange egg roll wrappers with corners facing. Top with 1 slice cheese, then 2 tablespoons steak mixture. Brush edges of wrapper with water. Fold bottom corn up over filling, then fold in sides. Roll tightly and set aside. Repeat with remaining egg rolls.

Preheat oven to 450F degrees. Spray 2 baking sheets with nonstick spray. Arrange egg rolls seam-side down on sheets, then spray egg rolls with nonstick spray. Bake, turning once, for 16 minutes or until golden. Serve with reserved sauce.

http://bakedchicago.com/cheese-steak-egg-rolls/

Breakfast

carrot cake pancakes

Ingredients:

1 1/4 cups all-purpose flour
1/4 cup chopped walnuts, toasted
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/4 teaspoon kosher salt
1/8 teaspoon ground nutmeg
dash of ground cloves
dash of ground ginger
1/4 cup dark brown sugar
3/4 cup buttermilk
1 tablespoon canola oil
1 1/2 teaspoons vanilla extract
2 large eggs, lightly beaten
2 cups finely grated carrot
3 tablespoons butter, softened
2 tablespoons honey

Combine flour, walnuts, baking powder, cinnamon, salt, nutmeg, cloves and ginger in large bowl. Stir with whisk. In separate bowl, combine brown sugar, buttermilk, canola oil, vanilla extract and eggs. Add sugar mixture to the flour mixture. Stir just until moist. Fold in grated carrots.

Heat a large non-stick skillet over medium heat. Coat pan with cooking spray. Spoon 1/4 cup-sized batter mounds onto pan, spreading with spatula. Cook for 2 minutes or until tops are covered with bubbles and edges look cooked. Carefully turn pancakes over and cook one minute more, or until bottoms are browned. Repeat procedure with remaining batter.

Combine butter and honey in small bowl and serve with pancakes and syrup. Yields approximately 12 pancakes.

Beverages

Apple Spritzer

Ingredients

2 cups chilled club soda

1 1/2 cups chilled apple juice or cider

10 dashes Angostura bitters

mint sprigs for garnish

ice

Instructions

In a pitcher, combine club soda, apple juice or cider, and bitters. Serve over ice and garnish with mint.

http://bakedchicago.com/apple-spritzer/

4,571

Breakfast

Morning Parfait

Ingredients

1/4 cup raisins

1 teaspoon finely shredded orange peel

2 tablespoons orange juice

1 teaspoon vanilla extract

4 ounces cream cheese, softened

1 tablespoon granulated sugar

2 cups fresh raspberries, blueberries, and/or peaches, cut up

1/2 cup granola

honey for garnish

Instructions

In small microwave-safe bowl, combine raisins and orange juice. Cover and microwave on 100% power for 30 seconds. Let stand for one minute to plump the raisins. Stir in vanilla and set aside.

In medium bowl, combine cream cheese and sugar. Beat with electric mixer on low speed until smooth. Stir in raisin mixture and orange peel.

In four tall glasses, layer half the cream cheese mixture, half the fruit, and half the granola. Repeat layers. Drizzle with honey and serve.

http://bakedchicago.com/morning-parfait/

Soups, Salads & Sides

Triple Pepper-Corn Chowder

Ingredients

1 cup chopped onion

5 cups frozen whole kernel corn

28 ounces chicken broth

1 red sweet pepper, chopped

1/8 teaspoon ground black pepper

1/8 teaspoon cayenne pepper

fresh chives, snipped or ground, for garnish

Instructions

Coat large Dutch oven with non-stick spray. Preheat over medium heat for one minute. Add onion and cook for 5 minutes until tender. Stir occasionally.

Add corn and cook 5 minutes more. Stir occasionally. Add half chicken broth and bring to a boil. Reduce heat and cover, let simmer for 20 minutes. Remove from heat and cool slightly.

Transfer half corn mixture to blender. Cover and blend until smooth. Return pureed corn mixture to Dutch oven. Add remaining broth, the sweet pepper, black pepper, and cayenne pepper. Heat through. Top with chives, if desired, and serve.

http://bakedchicago.com/triple-pepper-corn-chowder/

Soups, Salads & Sides

Potato Soup

One of my fondest childhood memories is getting “snowed in” so I didn’t have to go to school. Back in grade school, that kind of weather event felt heaven-sent. No school, no homework, and none of the daily school grind.

I remember having so much fun not having to be anywhere but home. I’d build a snow fort with my younger brothers or throw snowballs until one of us got hit in the head. That usually ended the sport if one of us went inside complaining to Mom.

One of my mom’s best lunch recipes was her potato soup. It wasn’t fancy – just baking potatoes, a small bit of onion and water. Her special ingredient was adding a bit of milk to make the soup creamy. The simplicity is was made this recipe so good and delicious.

Potato Soup

Ingredients

6 cups chicken broth

2 tablespoons olive oil

3 cups coarsely chopped onion

1 cup chopped carrot

2 cloves garlic, minced

2 cups peeled, cubed potatoes

1/2 teaspoon ground black pepper

1/4 teaspoon kosher salt

Instructions

Bring broth to boil in large stock pot over medium-high heat. In dutch oven, heat olive oil over medium-high heat. Add onion, carrots, and garlic. Cover and cook 20 minutes or until vegetables are tender. Stir occasionally.

Add hot broth and potatoes. Return to boil. Cover and reduce heat. Simmer for 10 minutes or until potatoes are tender. Stir in pepper and salt. Serve chunky or puree with immersion blender.

http://bakedchicago.com/potato-soup/

Snacks & Candies

Maple Kettle Corn

The Perfect Movie Night Snack – Without the Drama!

Chicago is in the middle of a week-long deep freeze. So I’ve been staying in, catching up on books I’ve meant to read and movies I’ve rented from Amazon that have been parked on my TiVo. This weekend I’m planning to finally watch some of those movies. I’m most looking forward to “Julie & Julia,” “Google Me,” and “(500) Days Of Summer.”

But when I get in a major movie mood I think of popcorn. And Chicago’s Garrett Popcorn immediately jumps to the top of my list. There’s something about the unique salty sweet combination of the “Chicago Mix” flavor that I crave. But until I discover that Garrett’s has a local 30-minute delivery service or a drive through window for an easy pick up, I’m resolved to staying indoors to keep warm. Here’s a recipe for a popcorn snack that makes movie night at home quite delicious.

Maple Kettle Corn

Ingredients

2 tablespoons canola oil

1/2 cup popcorn kernels

1/4 cup maple sugar

1/2 teaspoon kosher salt

Instructions

Heat oil in a 3-quart saucepan over medium-high heat. Add popcorn, sugar and salt to pan. Cover and cook for 3 minutes or until kernels begin to pop. Shake pan frequently and continue cooking for about 2 minutes more (shaking the pan constantly). When popping slows down, remove pan from heat. Let stand, covered, until popping completely stops.

http://bakedchicago.com/maple-kettle-corn/

Desserts

Peanut Butter Gingerbread Cookies

Ingredients

1 2/3 cups peanut butter chips

3/4 cup butter, softened

1 cup packed dark brown sugar

1 cup dark corn syrup

2 eggs

5 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon ground cinnamon

1/4 teaspoon ground ginger

1/4 teaspoon kosher salt

Instructions

Place peanut butter chips in microwave-safe bowl. Microwave on medium (50%) for one minute, then stir. If necessary, microwave for additional 15 seconds at a time and stir after each heating until chips are melted.

Beat melted chips and butter in large bowl until well blended. Add brown sugar, corn syrup and eggs. Beat until fluffy.

Stir together flour, baking soda, cinnamon, ginger and salt. Add half of flour mixture to butter mixture. Beat on low speed until smooth. With wooden spoon, stir in remaining flour mixture until well blended. Divide into thirds, then wrap each in plastic wrap. Refrigerate at least 1 hour or until dough is firm to roll.

Preheat oven to 325F degrees. On floured surface, roll 1 dough portion at a time to 1/8-inch thickness. Cut into gingerbread man shapes with floured cookie cutters. Place on ungreased baking sheet.

Bake 10 to 12 minutes or until set and lightly browned. Cool slightly, then remove from baking sheet to wire rack to cool completely. Frost and decorate as desired.

http://bakedchicago.com/peanut-butter-gingerbread-cookies/

Desserts

Chocolate-Cherry Christmas Cookies

Ingredients

3/4 cup butter, softened

1 cup granulated sugar

1 egg

1 1/2 teaspoons vanilla extract

2 1/4 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon kosher salt

1/4 cup finely chopped maraschino cherries

1/2 teaspoon almond extract

red food coloring

1/3 cup cocoa

1/4 teaspoon baking soda

4 teaspoons water

Instructions

Preheat your oven to 350F degrees. Beat butter, sugar, egg and vanilla in large bowl until fluffy. Stir together flour, baking powder and salt. Gradually add to butter mixture, beating until mixture forms a smooth dough. Remove 1 1/4 cups dough to medium bowl. Blend in cherries, then the almond extract and about 6 drops of red food coloring.

Stir together cocoa powder and baking soda. Add with water to remaining dough. Blend until smooth. Divide chocolate dough in half. Roll each half between two sheets of wax paper, forming 12x4-inch rectangle. Remove top sheet of wax paper. Divide cherry mixture in half. With floured hands, shape each half into 12-inch roll. Place one roll in center of each rectangle and wrap chocolate dough around the cherry roll. Form one large roll. Wrap in plastic and refrigerate for 6 hours or until firm.

Cut rolls into 1/4-inch slices. Place on ungreased baking sheet. Bake 7 minutes or until set. Cool 1 minute then remove to wire rack and let cool completely.

http://bakedchicago.com/chocolate-cherry-christmas-cookies/

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Harvey Morris

The Perfect Movie Night Snack – Without the Drama!