Sunday, June 27, 2010

Beignets - they are chanting for them

The girls had beignets at a restaurant here in Chicago with their dad one day a few year ago, and they really really wanted to go to that place and get them again - only this time with me. Well, too complicated - but I did find this recipe in about a dozen places, so I figured it was THE recipe. Why is that making these seemed less complicated than going out to get them?

This beignet recipe makes beignets like we had in New Orleans.


* 1 TBS or 1 package active dry yeast
* 1 1/2 C warm water (approx 105° to 115° F)
* 1/2 C granulated sugar
* 1 t salt
* 2 eggs, beaten
* 1 C (8 oz) evaporated milk
* 7 cups unbleached flour
* 1/4 cup shortening, softened
* oil for deep frying
* powdered sugar - we use a significant amount of this

In large bowl, sprinkle yeast over the warm water and maybe 2 tsp of the sugar; stir to dissolve and let proof for 5-10 minutes. It should get foamy. Add the rest of the sugar, salt, beaten eggs, and evaporated milk. Whisk to blend thoroughly. Add 4 cups of the flour; beat with a wooden spoon until smooth. Add shortening; gradually blend in remaining flour, 1/2C at a time. Chill in a greased bowl covered with plastic wrap overnight.

Pinch off a good handful. Roll out on floured board to 1/8-inch thickness. Cut into 2 1/2 to 3-inch squares. Fry (I use a cast iron skillet) for 2 to 3 minutes until lightly browned on both sides. If your oil is too hot or they are too thick, they will puff up but not be cooked inside. Drain on paper towels and sprinkle generously with powdered sugar. Serve hot with coffee.

Dough can be frozen or refrigerated. It keeps a couple of days before the yeast is spent.

Makes 4 to 5 dozen.

I had a friend from NOLA come over one day to help the girls with some stuff for school and we had made these. She remarked when I offered her one, "Delicious, but I wouldn't have that mess in my kitchen."

I ask you - what is a kitchen for???

Image of Cafe Du Monde Beignets by chuckyeager

Monday, April 5, 2010

Egg count

Easter-Passover Later Seder egg count

2 dozen - for decorating

18 - for deviled eggs
8 - Sweet noodle kugel
6 - potato kugel
4 - matzoh balls
5 - lemon mousse (4 in the mousse - one yolk looked bad, so I used the white)

Stick of butter count? Less than 1.

Sunday, July 26, 2009

Friday: of atlatls and tomahawks and turkey

Still posting over at the other blog. We cooked up a major food fest. Fifty pounds of turkey and all the family trimmings made dinner amazing. Tim brought 300 ears of sweet corn from the Scattergood Farm and School and that was still delicious this evening.

Here is the travel news from Friday

Thursday: The first full day of food

I'm still posting over at my travel blog. Today featured delicious foods in beautiful presentations.

Thursday in a nutshell

This was a lunch fruit platter. We just served fruit and sandwiches. For dinner we made lemon/garlic chicken, rice, roasted turnips. It was another amazing day of food.

Moving into Camp

I'm posting at the travel blog. Find the narrative here:

We Move Into Camp

Shopping for the Big Reunion

A quick hunting and gathering post at my travel blog.

Hunting and Gathering

Wednesday, July 22, 2009

Shopping with Liz

We are busily preparing for the family reunion. The first one that I remember was 40 years ago in 1969 at the Isaak Walton League clubhouse in Madison, SD.

Yesterday Liz and I filled two flatbeds at Sam's Club Warehouse. Now, I have my issues with Sam's Club and Wal-Mart, but when you are shopping for 50 people for 5 days, sometimes you just need the big box of whatever!

We have been doing this shopping for a few reunions now, and the excel spreadsheet has become a google docs spreadsheet and now we are able to collaborate around who is bringing what and who will be where and when.

Liz and I purchased 18 loaves of bread, so many rolls and buns, 30 lbs of pork, 25 lbs of chicken pieces, 25 lbs of turkey, dozens of eggs, lbs of cheese and deli meat, flour, sugar, olive oil, bacon, sausage, and tons of other items- my cousin Tim is bringing the produce from the wholesaler that he uses.

So, the tremor of excitement is running through the girls, and my sister stil has a "to-do" list that is impressive. As soon as I can I will post that photo I took of the sky outside of Sioux Falls on our way home from round one of hunting and gathering.

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So What Are We? Chewish? by Kate Tabor is licensed under a Creative Commons Attribution-Noncommercial-Share Alike 3.0 United States License.