Alton Brown's Gumbo Made Kosher And Slow Cooker Friendly

Alton Brown's Gumbo Made Kosher 

And Slow Cooker Friendly

This weekend I made a Louisiana style menu.  One challenge I took on was Alton Brown's gumbo modified to be kosher and Shabbos crock-pot friendly.  You can find the original recipe here:Alton Brown's Shrimp Gumbo

Here is my version:

Ingredients

4 ounces vegetable oil

4 ounces all-purpose flour

2 pounds cooked dark meat chicken, skin and bones removed

3 quarts chicken stock

2 cups diced onion

2 cups diced celery

2 cups diced green peppers

2 cups sliced okra

2 tablespoons minced garlic

1 cup peeled, seeded and chopped tomato

1 tablespoon kosher salt

1 teaspoon freshly ground black pepper

1 teaspoon dried thyme

1 teaspoon cayenne pepper

2 bay leaves

1 pound kosher sausage (if you can find andouille style that would be best), cut into 1/4-inch pieces and browned, reserving the rendered fat.

Directions

Preheat the oven to 350 degrees F.

Place the vegetable oil, fat from the sausage, and flour into a 5 to 6-quart cast iron Dutch oven or a heavy pot and whisk together to combine to create a roux. Place on the middle shelf of the oven, uncovered, and bake for 1 1/2 hours, whisking 2 to 3 times throughout the cooking process.

Once the roux is done, carefully remove it from the oven and set over medium-high heat. Gently add the onions, celery, green peppers, okra, and garlic and cook, moving constantly for 7 to 8 minutes or until the onions begin to turn translucent. Add the tomatoes, salt, black pepper, thyme, cayenne pepper, and bay leaves and stir to combine. 

Turn off the heat, add the chicken and sausage and stir to combine. 

Add the ingredients to your slow cooker (crock-pot) and cover with the chicken stock.

Cook on low until you are ready to serve. Serve over rice or with corn bread.

Football and Soft Pretzel with an Old Friend

I know it has been a while since i wrote.  I was busy with finals and my brother-in-law's wedding.  A little while ago I had the chance to watch football and bake with an old acquaintance Tiki Krakowski.  She has an awesome food blog: Hungry Souls.  We were looking at different things to make and due to my lack of baking equipment we ended up making Alton Brown's soft pretzels.  Tiki and I have very different approaches to food.  While I am much more calculated and scientific she cooks with much for warmth and love.  What makes it more surprising is she does much more baking than I do, which is generally much more exact, while I am do more cooking which is much more about touch and feel.

Alton Brown's Homemade Soft Pretzels (taken from Foodnetwork.com and retyped by Tiki)

1 1/2 cups warm water

1 tablespoon sugar

2 teaspoons kosher salt

1 package active dry yeast

22 ounces all-purpose flour, about 4 1/2 cups

2 ounces unsalted butter, melted (we used margarine. I say, if you can use butter, for God's sake, use butter)

Vegetable oil, for pan

10 cups water

2/3 cup baking soda

1 large egg yolk beaten with 1 tablespoon water

Salt

1. In the bowl of a stand mixer, combine the water, sugar and salt. Pour the yeast on top of the water. Let sit for about 5 minutes, until the mixture begins to foam. Add the flour and butter. Using the dough hook attachment, mix on low until just combined. Raise the speed to medium. Knead until smooth and pulling away from the side of the bowl, about 5 minutes.

2. Remove the dough from the bowl. Clean it, grease it, and return the dough to the bowl. Cover and let sit in a warm place for about 50 minutes to an hour.

3. Preheat the oven to 450 F. Line two baking sheets with parchment paper and brush with oil. In a large pot, bring the ten cups of water and baking soda to a boil.

4. Meanwhile, dump the dough out on to a lightly oiled surface, and divide it into eight pieces. Roll each piece into a 24-inch rope. Shape each rope into a U and then twist the two end of the rope and press them into the bottom of the U to make a pretzel shape.

5.  Place the pretzels, one by one, into the water for 30 seconds- to a minute. Remove from water. Place on baking sheet and brush with the egg yolk. Sprinkle with salt. Bake for 12-14 minutes until golden. Let cool for at least 5 minutes.  Eat with or without mustard.

Potato and Fennel Latkes Fried in Duck Fat With Chinese Five Spice Apple Sauce

Potato and Fennel Latkes Fried in Duck Fat

With Chinese Five Spice Apple Sauce

Potato and Fennel Latkes Fried in Duck Fat

Duck fat is what I like to refer to as the “Cadillac of Schmaltz.”  In the hierarchy of fats, I am told that it ranks higher then bacon fat. (Not that I would know personally.)  It provides a richness that cannot be reproduced by other fats.  The fennel, with its strong licorice flavor, acts to balance the richness from the duck fat and give some more character to the latke.

I shred my potatoes as opposed to grinding them for a more rustic texture and look, likely because that is how my mother makes hers.

Recipe:

·         6 medium russet potatoes

·         3 large eggs, beaten

·         1 fennel bulb, top and bottom removed

·         1 cup all-purpose flour

·         Salt and pepper to taste

·         Duck fat for frying

Makes approximately 18 medium-sized latkes.

Peel the potatoes and shred them along with the fennel in a food processor or with a box grater.   Transfer the shredded potatoes and fennel to a large mixing bowl. Add the eggs, salt, and pepper ad mix thoroughly with your hands.  Add 2 tablespoons of duck fat to your pan, and heat it over medium heat until it is hot.  Form palm-sized patties from the latke mixture and fry until golden brown on one side, and then flip and fry on the other side.  Remove from frying pan to a paper-towel lined plate to cool briefly.  Serve hot.

Chinese Five Spice Apple Sauce

For my apple sauce I modified Alton Brown’s “10 Minute Apple Sauce” recipe.   Chinese five spice powder is a spice blend consisting of cinnamon, powdered star anise and anise seed, powdered ginger and ground cloves.  The anise compliments the fennel in the latkes.

Recipe:

• 2 Michigan Red, 2 Granny Smith, and 2 Golden Delicious apples, peeled cored, and quartered (Original recipe called for 3 Golden Delicious apples and 3 Fuji Apples but I like a little more variety)
• 1 cup apple juice (Original recipe called for unfiltered apple juice but I used what I had in the house)
• 2 tablespoons rum (Original recipe called for cognac or brandy, but again I used what I had in the house)
• 2 tablespoons margarine (Original recipe called for butter, but I needed to keep it non-dairy)
• 3 tablespoons honey
• 1/2 teaspoon Chinese five spice powder (Original recipe called for ground cinnamon but I wanted something with a little more character)

This recipe is super simple.  Combine all ingredients in a microwave safe container, cover loosely, and microwave on high until the apples are soft, about 10 minutes (Your microwave may vary).  Then using an immersion blender, sometimes known as a stick blender, puree until desired consistency. 

Makes about 6 cups, depending on the size of your apples.

Related Post: A Trio of Latkes

Stop by the other blogs and check out these Chanukah Themed Recipes:

Latkes:

Jamie from Joy of Kosher made Zucchini Latkes with Tzatziki

Daniel from Peikes Cookbook made Potato and Fennel Latkes Fried in Duck Fat With Chinese Five Spice Apple Sauce

Susan from The Girl in the Little Red Kitchen made Squash and Potato Latkes

Samantha from The Little Ferraro Kitchen made Ruby Red Beet Latkes with Cumin

Nechamah from TIforOA Food Ideas made Healthy Oatmeal Latkes

Liz from The Lemon Bowl made Traditional Potato Latkes

Yosef from This American Bite made Latkes & Brisket on Rye

Melanie from From Fast Food to Fresh Food made (I Can't Believe They're Crispy!) Baked Latkes

Laura from Mother Would Know made Three Variations of Sweet and Savory Latkes

Sarah from Crispy Bits and Burnt Ends made Kimchee Latkes

Shulie from Food Wanderings made Baked Panko Sweet Potato Leek Latkes

Donuts and Desserts:

Miriam from Overtime Cook made Shortcut Cannoli with Chocolate Mousse Filling

Leah from Cook Kosher made 5 Minute Donuts

Estee from The Kosher Scoop made Tropical Fruit Fritters

Melinda from Kitchen-Tested made Sweet Steamed Buns

Amy from What Jew Wanna Eat made Homemade Dark Chocolate Sea Salt Gelt

Avidan from Baking It Up As I Go Along made Orange Olive Oil Cake

Tali from More Quiche Please made Glazed Chocolate Donut Holes

Amital from Organized Jewish Home made Mom's Sour Cream Sugar Cookies

Princess Lea from The Frumanista made Túrógombóc

Stephanie and Jessica from The Kosher Foodies made Beignets

Gigi from Gigi's Kitchen made Bunuelos: Mini Powdered Cheese Donuts

Esther from Esther O Designs made Edible Menorahs

Patti from No Bacon Here made Hanukkah Oreo Balls

Shoshana from Couldn't Be Parve made Churros con Chocolate

Shaindy from My Happily Hectic Life made Inside Out Apple Crisp

Eve from Gluten Free Nosh made Gluten-Free Hanukkah Sugar Cookies

The Gluten Free maven made Gluten Free Vegan Cake Donuts

Amy from Baking and Mistaking made Mini Cream-Filled French Beignets

Sarah from Food, Words, Photos made Chocolate Peanut Butter Cookies

Victoria from Itsy Bitsy Balebusta made Pure Vanilla Donuts

Vicky and Ruth from May I Have That Recipe made Dulce de Leche and Eggnog cream filled mini sufganiot

Dena from Oh You Cook made Poached Pears in Pomegranate Sauce

Michele from Kosher Treif Cooking made Tiramisu Cheessecake

Sharon from FashionIsha made Sparkly Chanukah Cookies

Appetizers, Soups, Sauces, Drinks and other Hanukkah Food:

Laura from Pragmatic Attic made Caramel Spice Applesauce

Jessie from Bread and Butter made Honey Spiced Hanukkah Martini

G6 from Guess Who's Coming 2 Dinner made Sweet Potato Leek Soup

Claire from I Love Soup made Sweet Potato, Coconut & Lemongrass Soup

Jennifer from Juanita's Cocina made Kugel

Liz from Kosher Like Me made Ready, Stuff Roll!

Shelley from The Kosher Home made Hanukkah Crafts and Printables

Crusty French Roasted Garlic Loaf

Roasted Garlic:

1 Head of Garlic

1 TBSP of Olive Oil

Salt and Pepper to taste

Slice off the top of the head of garlic drizzle on the oil and sprinkle with salt and pepper.  Wrap it is foil and bake at 400F for 45 minutes.

Bread Recipe:

Bread flour 3 Cups
Salt 1.5 tsp
Butter/Margarine 1TBSP
Water 10.5 fl. oz.
Dry yeast
1/3 cup water

• 1 tablespoon cornstarch

I put the flour, water, salt, margarine, and yeast in the bread machine on dough mode and let it do its thing.  When the dough was ready I folded in the roasted garlic, moved it to a greased and floured loaf pan, and brushed it with a slurry made from the smaller amount of water and the corn starch.  Then I baked it in a preheated oven of 400F on a top rack with a pan of water on the bottom rack for 50 minutes.  Remove it for the pan and let it cool on a rack for 1/2 hour.

The cornstarch and the water pan are borrow from Alton Brown: http://www.foodnetwork.com/recipes/alton-brown/very-basic-bread-recipe/index.html


There were 2 issues, that I think had the same cause.  The garlic all ended us in the middle and there was a seam on the side of the loaf.  I think this was due to the way i shaped the loaf.  The good news is the crust was nice and crunchy and the light and moist.

Alton Brown is Awesome!!!

Went to a Q&A and book signing with Alton Brown tonight.  The man is hilarious and really nice.  We was just as nice as I remember him from the last time I saw him.  He signed 2 books, 1 poster, and 1 t-shirt for me.

Got a little news about one of his new projects.  He is going to be doing some e-cookbooks, with videos and they are going to be called "25" as each one will have 25 applications (recipes).

Just like last time he let the kids go first for the signing.  He had some good lines during the Q&A but I can't really remember them.
He mentioned that he will have some other new projects that he thinks Good Eats fans will like next year.

Alton Brown's Chili modified to be kosher and shabbos crock-pot friendly

Alton Brown's Chili modified to be kosher and shabbos crock-pot friendly

Ingredients

• 3 pounds stew meat or whatever is on sale
• 2 teaspoons oil
• 2 (12-ounce) bottle of beer, preferably a medium ale
• 1 (16-ounce) container salsa
• 30 tortilla chips
• 1 diced green bell pepper
• 1 diced red bell pepper
• 1 diced medium onion
• 1 teaspoon chipotle powder or smoked paprika
• 1 medium can of tomato sauce
• 1 tablespoon chili powder
• 1 teaspoon ground cumin

Directions

Place the meat in a large mixing bowl and toss with the oil. Set aside.

Heat a cast iron skillet over high heat until hot. Add the meat in 3 or 4 batches and brown on all sides, approximately 2 minutes per batch. Once each batch is browned, place the meat in a clean large bowl.

Once all of the meat is browned, add the beer and meat to the crock-pot.

Saute the peppers and onions in the pan that you browned the meat in. Add the vegetable to the crock-pot along with the salsa, tortilla chips, spices, and tomato sauce.  Cook on low

Yields 4 servings but can be easily scaled up to fit your crowd.  Also you can go vegetarian with this one my skipping the meat and adding a bag of kidney beans directly to the crock-pot instead.

Garnish with onions, jalapeños, and corn.