Brie en Croute prior to baking
So, it’s been a long time since we’ve talked about the JTV moderator program and how pissed off it makes me — in some rooms. Now that I have my own broadcast I can understand how easily mistakes can be made, but I don’t understand how some broadcasters allow for so much subjectivity.
I was in iJustine’s room this morning for a little while and watched as Justine did some house keeping and packing. The room was tame compared to what used to go on in there with her adoring fans, but the mod situation was the same. Anything lacking a positive, smiling tone warranted banning. I’ve got a few words for that – No the best choice of viewer management if you want to keep your audience and keep them happy. So what if someone speaks in caps for a few lines? So what if some states that they are hungry in 3 different lines in 3 different ways so that they can beat out rate limiting? If you ignore them, either by using the ignore feature on JTV or by just simply pretending they aren’t there, they will go away, but kicking or banning someone for this is just immature subjectivity.
I’m kind of sick of the argument though so it’s time to move on.
While not on JTV, ECV was back on the airwaves tonight, although not on JTV — rather, he was on USTREAM. The show consisted of JTV talk and there was no video at this point, but the fans seemed very happy to have the comedy of the EastCoastVegas show back tonight. The room was full of chatters. It seems EastCoast was able to draw his fan base right over to USTREAM without missing a beat. I listened for quite a while, but had to get on the ball with my commitment to posting recent recipes, so I will have to listen in tomorrow night to hear more.
Below are a number of recent recipes. I ask that you have some flexibility with this. I am not a professional chef and unless I am baking I cook from recipes if I haven’t committed the ingredients and processes to memory, so I am making estimates on sizes and measurements and steps when writing in retrospect. For the most part, these should all work out just fine, but if you see something that doesn’t look right as you are putting the dishes together, alter it to suit your needs.
- 1 Bag shredded or chopped cabbage or 1 small cabbage, chopped or shredded
- 1 Small onion, finely chopped
- 1 Carrot shredded or chopped
- 1 Bell pepper (any color, but I prefer the sweeter red or yellow), finely chopped
- 1/2 Cup mayonnaise
- 1/4 Cup vinegar
- 2 Tablespoons sugar
- 1 Tablespoon celery seeds
- Salt and Pepper to taste
In a mixing or serving bowl, whisk the mayonnaise and vinegar together. Add sugar, celery seeds, salt and pepper until combined. Add the vegetables and stir to combine thoroughly and let sit in the refrigerator for at least 2 hours before serving. Toss before serving.
Cream of Mushroom Soup
Cream of Mushroom Soup and Salad
- 2 lbs. Mushrooms – I use fresh and dried mushrooms. If using dried mushrooms, re-hydrate according to package directions before continuing
- 1 Small leek, white and light green only, cleaned well and sliced into very thin rounds
- 2 Cloves garlic, minced
- 1/4 Cup butter – unsalted
- 1/4 Cup extra virgin olive oil
- 2 Cups chicken stock – low or no salt
- 1 -3/4 cups Beef stock – low or no salt
- 1/4 Cup Marsala wine adds a touch of sweetness
- 1/8 Cup white wine
- 1 cup Heavy cream
- Croutons for garnish
- Salt and Pepper to taste
Heat butter and oil on medium heat in a saucepan or stockpot that you will continue cooking the soup in. Once heated, add the mushrooms. After about 5 minutes, add onion and garlic. Cook another 5 minutes, taking care not to let the onions or garlic get too dark. Once the mushrooms and onions have given off a fair amount of moisture, remove 1 cup of the mixture to a small bowl and set aside. Add the wine. Cook off some of the alcohol and reduce the liquid by about 1/3 (3 – 5 minutes). Add the chicken and beef stock and stir. Bring to a boil. Once boiling, reduce heat to a simmer and let cook, stirring frequently for 20 minutes.
Take the pot off the stove and add the cream, stirring to combine thoroughly. Return to the stove on medium heat and stir constantly until the soup has thickened. At this point, it is time to blend the soup to a smooth, creamy consistency. You may use any kind of blending device available. A hand-held emulsion blender is most convenient, but a food processor or blender will work just as well.
Coarsely chop the mushrooms you have set aside and add to the soup when done for added texture. Ladle into bowls, adding croutons as desired for a bit of crunch.
Pulled Pork Barbecue
- 2 lbs. Pork Shoulder, cut to fit into crock pot or other slow cooking vessel
- Dry rub mixture of the following seasonings to thickly coat the pork
- Brown Sugar
- Cayenne Pepper
- 1/2 Cup wine vinegar
- Water to just cover the meat
- Barbecue sauce of choice to cover and flavor finished pork
Cook in crock pot or slow cook on the stove for 8 hours. If using a stovetop method cover the pot and be sure to check every 20 – 30 minutes to ensure the moisture has not cooked off too much. You will want to keep the meat covered in liquid throughout the cooking process.
Check the pork to see if it falls apart when a fork is inserted into the meat. When done, pull the pork apart by using two forks and working in opposite directions. Once all of the pork has been pulled, place it in a ceramic baking pan. Pour desired barbecue sauce over pork and place pan in oven at 350º for about 45 minutes, or just to cook through with the sauce and to create some crunchy bits.
Once done, the pork barbecue is ready for serving and when cooled, can be stored in the freezer.
Potato Salad Mediterranean Style
- 1 Potato, boiled and tender
- 1/2 Onion, thinly sliced
- 1 Egg, quartered
- 2 Sprigs parsley
- 1/4 Cup extra virgin olive oil
- 2 Tablespoons vinegar or lemon juice
- Salt and Pepper to taste
Place olive oil in bowl. Whisk in vinegar or juice until thickened. Add salt and pepper and combine.
Compose salad on a plate. Place the potatoes first adding the rest of the ingredients in layers. Dress the salad.
Brie en Croute
- Puff Pastry Dough
- Ripe Brie Cheese
- 1 Egg, slightly beaten
- 1 Teaspoon Water
Roll dough large enough to cover cheese with a slight overlap. Encase the cheese in the dough and seal to prevent cheese from leaking out. Whisk egg and water to create egg wash and brush over pastry-enclosed brie before putting into a 350º oven for 20 minutes, or until golden brown.
Banana Bread with a Chocolate Chip Twist
- 3 – 4 Ripe bananas
- 1/4 Cup melted butter
- 1 Cup sugar
- 1 1/2 Cups flour
- 1/4 Teaspoon salt
- 2 Egg, beaten
- 1 Teaspoon baking soda
- 8 Oz. Semisweet chocolate chips
- 3/4 Cups chopped pecans or walnuts reserving 1/4 cup for top of bread
Add Bananas to electric mixer and mix until bananas are mashed, but with some chunks remaining. Add remaining ingredients at the same time and mix until thoroughly blended. Add chocolate chips and stir into batter adding nuts at the end..
Butter a loaf pan and pour in batter. Add reserved 1/4 cup of chopped nuts to the top of the bread before placing on a baking pan in a preheated 350º oven for 55 – 60 minutes or until a toothpick stuck in the middle of the bread comes out clean. DEElicious!
Blue Cheese Gougeres – Cream Puffs
- 1 cup whole milk
- 4 tablespoons unsalted butter
- 1/4 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 1/8 teaspoon Essence, recipe follows
- 1 cup all-purpose flour
- 4 large eggs, at room temperature
- 1/4 pound blue cheese, or other creamy blue cheese
- 1 Tablespoon Paprika
- 1 Tablespoon Oregano
- 2 Teaspoons Oregano
- 2 Teaspoons Thyme
- 1 Teaspoon Cayenne Pepper
Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
In a large saucepan, combine the milk, butter, salt, black pepper, spices and seasonings over medium-high heat. Bring to a boil, and then remove from the heat. Add the flour, and stir constantly with a large wooden spoon to incorporate, about 1 minute. Return to medium-high heat and cook, stirring constantly, for 1 minute. Remove from the heat and add the eggs 1 at a time, beating well after each addition. Add the cheese and beat until mixed well and a slightly soft dough forms.
Pipe the dough through a pastry bag onto a the parchment paper lined baking sheet. Bake for 10 minutes, then reduce the temperature to 350º degrees F, and bake until golden brown, about 20 to 25 minutes.
If desired, you can pipe various fillings into the gougeres. Salmon mousse would be a DEElicious addition.