Tuesday, January 20, 2015

A Visit to the Fishmonger-Russo's Seafood

Print Friendly and PDF
A recent trip to Russo's Seafood to buy a red snapper garnered these black and white images. Converting them  to black and white revealed textures I had not noticed in the color images. I shot these with a Canon 5D Mark 111 and a Canon 135mm f/2.8 lens. The conversion was done with Tonality Pro by Macphun. 
Local Fresh Clams-From Half Moon Creek, Savannah
 Fresh Perch
Red Snapper

The above images are my contribution to BWW #155 hosted this week by our lovely admin, Cinzia of CindyStar Blog.

Please do not use images or text without my permission. 

Thursday, January 15, 2015

Canadian Pecan Butter Tarts-ABC Mondiale

Print Friendly and PDF

A classic Canadian sweet, butter tarts are small pastries filled with egg, sugar, maple syrup, also a Canadian classic, and toasted pecans and baked in a rich butter crust. While this recipe uses the pecans, walnuts or raisins or even flaked coconut can be used.

I've joined my travel companions near the end of our travel to Edmonton, Canada. Edmonton, the capital of Alberta Canada, is the fifth stop in our World Culinary ABC, created by Eloisa of Trattoria MuVarA. Our travels to SamoaIndiaAustralia and Dakar leave us with lovely culinary memories and insights into food traditions in other parts of the world.  

These butter tarts are reminiscent of the quintessential pecan pie we in Georgia and other Southern states enjoy so much. Pecans are readily available during the Fall and Winter months in Georgia where I live, hence the plethora of nut recipes for the holidays. 

Pecan Butter Tarts

Enough for a 2 crust pie or twelve standard muffin size tarts

2-1/4 cups all-purpose flour
2 tablespoons sugar
3/4 teaspoon salt
1 cup very cold unsalted butter, cut into small pieces
6 tablespoons ice cold water
1 tablespoon white vinegar or lemon juice

Pecan Filling

1/2 cup unsalted butter
1 cup light brown sugar
2 large eggs
1/2 cup maple syrup
1 tablespoon lemon juice
1 teaspoon vanilla extract
1 teaspoon coffee liqueur
1/4 teaspoon salt
1/2 cup lightly toasted pecan pieces

Directions for Dough

In the bowl of a food processor, add the flour, sugar and salt. Pulse briefly to mix. Add the small pieces of butter and pulse until just small pieces of butter are visible. Add the ice cold water and lemon juice. Pulse until dough just comes together. 

Preheat oven to 400° F and lightly grease a 12-cup muffin tin. 

Remove dough from processor and shape into 2 disks. Wrap and chill at least 2 hours or overnight. When ready to use, shape into 2 logs. Cut each log into 6 equal pieces. Roll each piece into a 4-1/2-inch round about 1/4-inch thick. Line each muffin cup with the pastry so that it comes about 1/2-inch higher than the muffin tin. Chill the muffin tin while preparing the filling.

For the Filling

Melt the butter and brown sugar in a saucepan over medium heat, stirring until the mixture is bubbling. Remove from heat.

In a separate bowl, whisk the eggs with the maple syrup, lemon juice, vanilla, coffee liqueur and salt. Slowly pour in the hot sugar mixture while whisking constantly until combined.  Remove the muffin tin from the refrigerator. Sprinkle a few of the pecan pieces into the bottom of each tart shell and ladle the filling into each pastry shell.

Bake the tarts for 10 minutes. Reduce the heat to 375°F and bake an additional 15-20 minutes, until the filling is bubbling and the crust is browned. Cool the tarts in the tin for about 5 minutes, then carefully twist them around in the pan so they won't stick. Cool completely in the pan.

Store refrigerated, but are best at room temperature. The tarts can be store chilled for 3 days or frozen for up to 2 months.  Makes 12.

Please do not use images or text without my permission. 

Thursday, January 08, 2015

Black and White Wednesday #154-The Gallery

Print Friendly and PDF
Welcome to the gallery of black and white culinary images! It's a busy time for all after the holidays and I'm thrilled to present varying shades of black and white images for your perusal. Cinzia, our lovely and talented manager will host BWW #155 on January 21, 2015. Remember, BWW is now bi-monthly.

The Lure of the Spices

Please do not use images or text without my permission. 

Wednesday, January 07, 2015

Black and White Wednesday #154 Announcement

Print Friendly and PDF
“There is no trouble so great or grave that cannot be much diminished by a nice cup of tea.” -Bernard-Paul Heroux
Image taken at Old Fort Jackson where my family and I enjoyed participating in a mock skirmish between the North and the South. A fun place for kids and adults, Old Fort Jackson sits on the Savannah River and is the oldest standing brick fort in the United States. If you are in Savannah, it's a must see!

On our first edition of the New Year, the BWW gallery will be posted on January 8, just a day later than usual. I welcome your black and white culinary images up to 12 noon, New York time tomorrow, Thursday. Send your images to lynnylu AT gmail DOT com. No blog, no problem; just email me your image.  I hope we can start the new year off to a great start for BWW. Any device can be used to capture  your image and there are many apps and software programs to convert a color image into black and white. I am quite fond of my smartphone and it has replaced the point and shoot that I usually take with me when I don't want to lug my heavy gear around. If you haven't joined in BWW and would like to, the very simple sets of rules can be found here.

Thanks to Susan, brainchild of BWW and to Cinzia, who expertly manages this event.

See  you tomorrow!

Please do not use images or text without my permission. 

Friday, December 26, 2014

Senegalese Seafood Gumbo

Print Friendly and PDF

Time flies and so has the journey to Dakar in Senegal, but here is one more dish to celebrate the Senegalese cuisine and the 4th stop on our tour of ABC-Mondiale-an untraditional seafood gumbo created by Sean Brock. Untraditional to me as in my seafood gumbos, I would have never thought to include dried shrimp, smoked oysters or fish sauce in the mix, or not use a roux to thicken.  What is traditional to me in this gumbo is shrimp, crabmeat and red snapper, along with fresh okra, essential ingredients in any gumbo.
Red Snapper
Selecting Okra
Kiawah Island 2010

Senegalese Seafood Gumbo

Two 1 pound red snappers, cleaned filleted, skinned and coarsely chopped, heads and bones reserved
4 cups chicken broth
1 onion
3/4 fresh okra, thinly sliced and smashed
Two 3-ounce cans smoked oysters
10 small dried shrimp (I omitted the dried shrimp as I couldn't find it)
6 garlic cloves
3 dried cayenne chiles
3 tablespoons Asian fish sauce
18 large shrimp, heads on, if desired
1/2 palm oil (Dende oil comes from the fruit of the African oil palm-annato oil can be substituted) Omit if desired. See Note
1/2 pound lump crabmeat
Kosher salt
Cooked Rice for serving.

In a large pot, combine the fish heads and bones with the stock and 4 cups of water, (Brock uses 8 cups). Bring to a boil. Reduce heat to low and simmer for 20 minutes, skimming off any foam. Strain broth into a large bowl.

Wipe out the pot and return the broth to it. Add the okra, oysters, dried shrimp (if using), garlic, chiles and fish sauce. Bring to a simmer and cook on moderately low heat for 10 minutes, stirring occasionally. Add the snapper filets, shrimp, and palm oil (if using). Simmer until the fish and shrimp are just cooked through, about 4 minutes. Stir in the crabmeat and cook for 1 minute, until heated through. Season with salt. Serve with rice.

Note-The dende oil can be purchased from speciality food stores and from Amazon. The oil gives the gumbo a red color and a rich flavor.

Please do not use images or text without my permission. 

Wednesday, December 24, 2014

Julekake-(Norwegian Cardamom Scented Christmas Bread)-We Knead to Bake #

Print Friendly and PDF

God Jul!
Merry Christmas 
In Norway, Christmas presents are exchanged on Christmas Eve. While some presents are brought by Santa, some are brought by "Nisse",  small gnomes, mythological creatures typically associated with the winter solstice. Many different festive breads and cookies are eaten over the holidays in Norway, the most popular and well-known is "julekake", a yeast leavened bread studded with raisins, candied fruit and citron. Cardamom is the essential spice in the julekake, but often cinnamon and nutmeg are used to flavor the bread.

It is this lovely holiday bread that Aparna-My Diverse Kitchen chose for the December edition of We Knead to Bake. Julekake is an enriched dough that is cake-like in texture. Left unadorned, it's a good breakfast bread, but with a sugar icing or studded with sliced almonds, the julekake is a perfect tea time bread.
Adapted from The Great Scandinavian Baking Book by Beatrice Ojakangas


For the dough

2 teaspoons active dry yeast
1/4 cup lukewarm water
1/2 cup lukewarm milk
1 egg
4 tablespoons unsalted butter, at room temperature
1/4 cup sugar
1/4 teaspoon salt
4-5 pods cardamom, powdered, about 3/4 teaspoon
2-1/2 cups all purpose flour
1/2 cup mixed candied fruit or peel
1/4 cup golden or dark raisins

For the Glaze

Pearled sugar or crushed sugar cubes and/or chopped almonds

For the Icing
1/2 cup icing sugar
1 or 2 tablespoons cream or milk
1/4 teaspoon almond extract
1 tablespoon chopped almonds (optional)

In a bowl, proof the yeast by sprinkling it over the lukewarm water, milk and 1 teaspoon sugar( from the 1/4 cup).Set aside for 5-10 minutes until frothy. From this point on, I use the dough cycle of the bread machine to mix and knead the dough. If you want to follow Aparna's instructions, refer to  the instructions there.

Place all ingredients, except the mixed candied fruit or peel and raisins, in the pan of a bread machine according the the manufacturer's instructions. Process on the dough cycle. When complete, remove the dough from the machine to a lightly floured surface and deflate slightly. Flatten it into a largish round, sprinkle the fruit and raisins over the top, the roll up jelly roll style. Knead lightly to incorporate the fruit.

Shape into a ball and place on a parchment lined or lightly greased baking sheet. Let rise for about 45 minutes. If using the egg glaze, brush it over the top of the dough. Otherwise, brush with milk and sprinkle the bread with crushed sugar cubes, pearled sugar or chopped almonds. If using the icing, ignore this step.

Bake at 350°F for about 30 minutes until bread is golden brown and done. If the bread begins to brown too quickly, cover with some foil after 15 minutes of browning.  Remove from the oven, cool completely before you slice it or ice it. For the icing, combine ingredients and pour over the bread. Sprinkle with almonds or decorate with candied fruit and peel. Let icing set. Makes 1 medium to large loaf.

Please do not use images or text without my permission. 

Thursday, December 18, 2014

Black and White Wednesday #153 Christmas Edition-The Gallery

Print Friendly and PDF
Welcome to the Christmas edition of Black and White Wednesday! I'm just a little late posting as our admin, Cinzia, had a lovely birthday luncheon today and wanted to include some images from her celebration! Happy Birthday, Cinzia! Black and White Wednesday will take a break and return for week #154 on January 7, 2015.


Saffron Butter Cake with Orange Glaze
Lynne-Cafe Lynnylu

Please do not use images or text without my permission. 

Saffron Butter Cake with Orange Glaze

Print Friendly and PDF

Just a quick post with a recipe for an easy cake to make for the holidays. Saffron and butter give the cake a lovely yellow color and the orange glaze helps preserve the flavor for up to a week.

Saffron Butter Cake with Orange Glaze
Recipe Adapted From Gale Gand's Short and Sweet
  • 2/3 cup orange juice ( I used fresh mandarin oranges)
  • 2 pinches saffron
  • 1-1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, softened slightly
  • 1 cup plus 1/3 cup sugar
  • 4 large eggs
  1. Preheat oven to 350°F. Butter a 9-inch loaf pan and line the bottom with parchment paper.
  2. In a small saucepan, bring the orange juice and saffron to a boil. Remove from heat and set aside to steep.
  3. In a medium bowl, combine the flour, baking powder, salt. In another bowl, cream butter until smooth. Add 1 cup sugar and mix. With the mixer running, add the eggs, one at a time, mix well. Add half the dry ingredients and mix. Add 1/4 of the saffron steeped orange juice and mix. Add remaining ingredients. Remove any remaining saffron threads in the orange juice and mix them in the batter. Reserve remaining saffron steeped orange juice for glaze
  4. Pour the batter in the prepared pan. Bake 65-75 minutes or until a tester inserted in the middle comes out clean.
  5. Meanwhile, make the glaze. Stir the remaining 1/3 cup sugar into the reserved orange juice until sugar is dissolved.
  6. When cake is done, let cool in the pan for 15 minutes. Carefully, run knife around the sides of the pan and remove the cake to a wire cooling rack. Peel off the paper and using a pastry brush, spread glaze over the tops and sides of cake. Let it soak in. Let cake completely cool at room temperature, then serve. Or wrap in plastic and refrigerate. Cake will keep for about a week refrigerated. If desired, cake can be frozen up to 4 weeks. 

 This black and white image is my contribution to Black and White Wednesday #153 hosted by yours truly.

Please do not use images or text without my permission. 

Gadget by The Blog Doctor.