Archive for September 16, 2015

Woohoo French Toast

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Making French Toast - The Surprised Gourmet

French toast is a delicious dish for breakfast

Let’s say, “Woohoo French toast.” Just about everyone has tried French toast and knows it’s one of the simplest dishes to prepare for breakfast.

French toast is known around the world by many names – “eggy bread, German toast, gypsy toast, or Spanish toast.” It’s a dish made by soaking bread in a mixture of beaten eggs and then fried.

It’s that egg mixture where people sometimes get carried away. You could add all sorts of ingredients to it. But to me, simple is always the best. I use 2 eggs, 1/4 cup of milk and 1/4 teaspoon of vanilla flavoring. I blend these together in a deep dish using a battery operated frother like an immersion blender.

This makes enough mixture for 2 slices of bread – the bread I use is French bread (well, it is French toast after all). I cut 2 slices on the diagonal about an inch thick.

I dip each slice of bread in the mixture and then drop them in a hot non-stick skillet with a dab of butter and a splash of oil. Cooking on medium to medium-high, I turn the bread slices after about 3 to 4 minutes when they’re golden brown. Repeat on the other side and remove.

Instead of using syrup to top these off, I use a Cinnamon Sour Cream Topping and a sprinkle of cinnamon sugar.

Slice of French Toast - The Surprised Gourmet

Yummy French toast with a sprinkle of cinnamon sugar and Cinnamon Sour Cream topping

Combine 3 tablespoons of sugar and 1 teaspoon of cinnamon (this makes cinnamon sugar). Sprinkle 1 tablespoon of this sugar equally over the two slices of toast. Then add the remaining Cinnamon Sugar to 1/4 cup sour cream making Cinnamon Sour Cream that you spoon on top of the French toast.

Using French bread instead of regular loaf bread gives the egg mixture more texture to soak into without falling apart. Don’t you just hate picking up a slice of bread coated in eggs only to have it fall apart before you get it to the skillet. Try it with French bread, I think you’ll like the results.

This recipe for French toast isn’t real sweet, but it’s oh so tasty. The fluffiness of the eggs with the hint of cinnamon will have your mouth watering. If you give this a try, be sure to come back and let me know how it turned out for you or tag it with #thesurprisedgourmet if you post it. I’d love to know what you think of it

Cucina Felice!

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Woohoo French Toast

Rating 

Prep time: 

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Total time: 

Serves: 2

This delicious breakfast dish will bring the entire family to the table on the run
Ingredients
  • 2 Large eggs
  • 2 Slices of French bread
  • ¼ Cup milk
  • ¼ Teaspoon vanilla flavoring
  • Dab of butter
  • Splash of oil
  • CINNAMON SUGAR
  • 3 Tablespoons sugar
  • 1 Teaspoon cinnamon
  • CINNAMON SOUR CREAM TOPPING
  • 2 Tablespoons Cinnamon Sugar
  • ¼ Cup sour cream
Instructions
  1. Use 2 eggs, ¼ cup of milk and ¼ teaspoon of vanilla flavoring and blend together in a deep dish.
  2. This makes enough mixture for 2 slices of bread - using French bread (well, it is French toast after all). Cut 2 slices on the diagonal about an inch thick.
  3. Dip each slice of bread in the mixture and then drop them in a hot non-stick skillet with a dab of butter and a splash of oil. Cooking on medium to medium-high, turn the bread slices after about 3 to 4 minutes when they're golden brown. Repeat on the other side and remove.
  4. Instead of using syrup to top these off, use a Cinnamon Sour Cream Topping and a sprinkle of cinnamon sugar.
  5. Combine 3 tablespoons of sugar and 1 teaspoon of cinnamon (this makes cinnamon sugar). Sprinkle a tablespoon of cinnamon sugar equally over the two slices of toast. Add ¼ cup sour cream to the remaining Cinnamon Sugar to make Cinnamon Sour Cream and spoon on the top.

 

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Brunswick Stew Hits the Spot

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A dish of Brunswick stew always hits the spot

A dish of Brunswick stew always hits the spot

Living in the South when the weather has a touch of Autumn in it, you can’t help but think of good old Brunswick stew. It always hits the spot.

Of course you can buy Brunswick stew by the gallon container, but the real fun comes when you make your own. Some people  cook the stew outdoors in cast iron pots. Some recipes are handed down from generation to generation and guarded as prized family secrets.

For those of us who have busy work schedules and little time to spend  watching stew cook, I use a slow cooker.

I adapted my Brunswick stew recipe from a 100-year-old recipe given to my mother by the pastor’s wife of her church a number of years ago. I left a few ingredients out and added several new ones.

I started by skinning and cooking 7 leg quarters in a slow cooker. Be sure to save the broth for stock. You can freeze the broth in ice trays and use the cubes when needed. Each cube holds about 1 and a half tablespoons of broth.

Brunswick stew is delicious as temperatures cool

Brunswick stew is delicious as temperatures cool

When the chicken was done and deboned, it made approximately 5 cups. I placed that in another slow cooker and added the following ingredients: 1 can (14 1/2 ounces) cream style corn; 1 can (14 1/2 ounces) tomato, okra, corn mixture; 1 can (14 1/2 ounces) cut okra (this I drained); 1 can (14 1/2 ounces) petite diced tomatoes; 1 1/2 cups of ketchup; 1/4 cup of Worcestershire sauce;  1 tablespoon of sugar; 1 tablespoon of apple cider vinegar; 1 teaspoon of Lawry’s Garlic Salt; and 3 (3 1/2 ounces) jars of cocktail onions. You could use 1/2 cup of chopped onions instead, but I had the cocktail onions and wanted to see how they would do. They turned out great, but look like peeled white grapes in the stew.

Once all the ingredients were in the slow cooker, I gave them a good stir and added 2 cups of the chicken broth I had saved. Once everything was combined well, I set the slow cooker on low and let it cook for 2 hours.

After 2 hours, the stew was ready to eat. However, I continued to let it cook on low for several more hours just to allow all the ingredients to blend together well. Besides, everyone knows the longer you cook Brunswick stew – the better it gets.

Thanks for stopping by today. Do you have a favorite Brunswick stew recipe or a traditional way of preparing it? If you give this a try, be sure to drop back by and let me know how it turns out or tag it with #thesurprisedgourmet. I’d love to know how it went.

Cucina Felice!

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Brunswick Stew Hits the Spot

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Serves: 8 servings

Brunswick stew is a Southern tradition that hits the spot when temperatures begin to cool.
Ingredients
  • 5 Cups of cooked chicken
  • 1 Can (14½ ounces) cream style corn
  • 1 Can (14½ ounces) tomato, okra, corn mixture
  • 1 Can (14½ ounces) cut okra (drained)
  • 1 Can (14½ ounces) petite diced tomatoes
  • 1½ Cups of ketchup
  • ¼ Cup of Worcestershire sauce
  • 1 Tablespoon of sugar
  • 1 Tablespoon of apple cider vinegar
  • 1 Teaspoon of Lawry's Garlic Salt
  • 3 (3½ ounces) Jars of cocktail onions (or ¼ cup of chopped onions)
  • 2 Cups Chicken stock
Instructions
  1. Place all ingredients in slow cooker. Stir well and cook on low for 2 hours. It can be cooked longer, if desired.

 

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Homemade Potato Salad

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Homemade Potato Salad - The Surprised Gourmet

Homemade Potato Salad is a ‘must’ for most family gatherings.

Nothing says summer outings quite like a big bowl of delicious Homemade Potato Salad. Even with the cooler temperatures on the horizon, this tasty dish adds to any gathering.

Potato salad is a staple of most any outdoor gathering, family get-together or social event. Because of that, you’ll find more ways to make potato salad than you could make in a year’s time. Some recipes are very basic and simple, while others are more complex and take a little more time to prepare.

My recipe is a simple one I’ve adapted over the years. I think it’s the way I put it together that is a bit different than most potato salads you come across in the South. I don’t put all my ingredients together and mix them. Using all the ingredients except the potatoes, I make a dressing that I pour over the potatoes and fold in.

I start by peeling 5 medium Russet potatoes then slice and cut into cubes about 3/4 of an inch. I rinse these in cold water several times before putting them on the stove to cook on high. When they come to a boil, I cook them for about 6 to 7 minutes. You want them done, but not falling apart.

While the potatoes cook, I dice up 1/2 cup of onions and 1/2 cup of celery. I put 3 large eggs on to boil. Taking 2 large Roma tomatoes, I quarter them length-wise and seed them and cut them across into 1/4 inch slices.

Bowl of Potato Salad - The Surprised Gourmet

Homemade Potato Salad goes with outdoor fun

I mix the onions, celery, and tomatoes with 1 tablespoon of Dijon mustard, 1 teaspoon of celery seed, 1 1/2 tablespoons of dried parsley, 3/4 cup of mayonnaise, and 1 1/4 cup of sweet pickle relish for a tasty dressing. I dice 2 of the hard boiled eggs and add that to the dressing mixture. I slice the other egg and use it for a garnish on top of the potato salad.

When the potatoes are done, I drain them and let them stand for a few minutes to cool off. Next place the potatoes in a bowl and pour the dressing mixture over them. Stir the dressing and potatoes together gently. You don’t want to break the potatoes apart otherwise it will turn into a dish more like mashed potatoes rather than potato salad.

Potato Salad - The Surprised Gourmet

Homemade Potato Salad is a tasty meal on its own

Place the egg slices over the top of the potato salad and then sprinkle with paprika, if desired.

This savory dish makes a great addition to any meal (indoors or out), as well as being a tasty course all on its own.

Thanks for dropping in today. Does your family have a favorite potato salad recipe? Is potato salad one of those dishes that is a ‘must’ at every family get-together? I hope you’ll try this recipe and come back to let me know how it turned out for you or just tag it #thesurprisedgourmet if you post about it. I’d love to know how it goes.

Cucina Felice!

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Homemade Potato Salad

Prep time: 

Cook time: 

Total time: 

Serves: 6-8

This tasty Homemade Potato Salad is a 'must' for all your family gatherings.
Ingredients
  • 5 Medium Russet potatoes, peeled and cubed
  • 3 Large eggs
  • ½ Cup diced onion
  • ½ Cup diced celery
  • 1¼ Cup sweet pickle relish
  • ¾ Cup mayonnaise
  • 1 Tablespoon Dijon mustard
  • 1 Teaspoon celery seed
  • 1½ Tablespoons dried parsley
  • 2 Large Roma tomatoes, quartered and sliced
  • Paprika (if desired)
Instructions
  1. Start by peeling 5 medium Russet potatoes then slice and cut into cubes about ¾ of an inch. Rinse these in cold water several times before putting them on the stove to cook on high. When they come to a boil, cook them for about 6 to 7 minutes. You want them done, but not falling apart.
  2. While the potatoes cook, dice up ½ cup of onions and ½ cup of celery. Put 3 large eggs on to boil. Taking 2 large Roma tomatoes, quarter them length-wise and then seed and cut them crosswise into ¼ inch slices.
  3. Mix the onions, celery, and tomatoes with 1 tablespoon of Dijon mustard, 1 teaspoon of celery seed, 1½ tablespoons of dried parsley, ¾ cup of mayonnaise, and 1¼ cup of sweet pickle relish for a tasty dressing. Dice 2 of the hard boiled eggs and add that to the dressing mixture. Slice the other egg and use it for a garnish on top of the potato salad.
  4. When the potatoes are done, drain them and let them stand for a few minutes to cool off. Next place the potatoes in a bowl and pour the dressing mixture over them. Stir the dressing and potatoes together gently. You don't want to break the potatoes apart otherwise it will turn into a dish more than mashed potatoes rather than potato salad.
  5. Place the egg slices over the top of the potato salad and then sprinkle with paprika, if desired.

 

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Stuffed Mushrooms

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Stuffed mushrooms pair well with steamed broccoli and corn on the cob

Stuffed mushrooms pair well with steamed broccoli and corn on the cob

Stuffed mushrooms are another one of those dishes that can be prepared in so many various ways that you just can’t go wrong.

Mushrooms are a hit at our house no matter how they’re prepared. I decided to stuff some the other evening, but wanted something different in them. As I gathered my usual suspects of ingredients, I saw a container of a fresh dried herb we had and thought, ‘Why not?’

I started by peeling one small carrot, then used the peeler to cut thin slices of the carrot that I then chopped into confetti. This made about 1/4 cup. Next I finely chopped a white onion for 3 tablespoons.

Stuffed mushrooms sprinkled with cheese ready for the oven

Stuffed mushrooms sprinkled with cheese ready for the oven

Using 12 ounces of white mushrooms, I cleaned them with a damp cloth and then removed the stems by simply pulling them out. People have different thoughts when it comes to washing mushrooms. Some say you should just dust them with a paper towel, others say wipe them with a damp cloth, and others say you should give them a good wash under the faucet. Since mushrooms soak up water, I like to just wipe mine off with a damp cloth.

After removing the stems, I cut the holes a little more to allow additional room for filling. I finely chopped the extra mushrooms I removed, along with the stems.

I put the chopped mushrooms, onions, and carrots into a heated skillet on medium heat with 2 tablespoons of butter and 2 tablespoons of Canola oil. I added a pinch of freshly ground black pepper, a pinch of freshly ground Kosher salt, stirred well and sautéed for 3 minutes. Next I added 1 tablespoon of minced garlic (I use Spice World) and sautéed another 2 minutes. Then came time for the fresh dried herb — I added 1/2 teaspoon of sage that I had rubbed into a powder, mixed well and cooked for 5 more minutes.

Meanwhile, I had buttered a 3 quart casserole dish. When the mixture in the skillet was done, I poured it into a bowl adding 3 tablespoons of dried bread crumbs, 1/4 teaspoon of Kosher salt, and 2 tablespoons of grated Parmesan cheese (you could use freshly grated Parmesan).

Combining the ingredients well, I filled the mushroom caps with the mixture, placed them in the casserole dish and sprinkled with shredded cheese. I placed them in a preheated 350 degree oven for 20 minutes. You may need to cook your mushrooms a little longer depending on their size and the temperature of your oven. This makes about 5 to 6 servings.

Before I put the mushrooms in the oven, I decided to prepare corn on the cob to go with it.

Corn on the Cob baked in the oven

Corn on the Cob baked in the oven

Pulling back the shucks on the corn, I removed the silks. Next I liberally rubbed a stick of cold butter over each cob. Once they were coated in butter, I sprinkled each with freshly ground Kosher salt, Italian Seasoning, and paprika. I pulled the shucks back down over the corn, wrapped them separately in aluminum foil and placed them on the middle rack of the 350 degree oven. I baked these for 30 minutes. Here again, your baking temperature could be different depending on the size of the corn cob and your oven.

To round out the meal I took a head of broccoli and cut it into florets. You can keep the stem and use it for stock or simply cut it into pieces to use too. This time I just discarded it. I sautéed the florets in a skillet with 2 tablespoons of butter and a touch of Canola oil (about a tablespoon) making sure all the broccoli was covered with the butter/oil. After cooking for 5 minutes, I put a lid on the skillet, turned the heat to simmer and let the broccoli steam for another 3 minutes.

This is how a taste for stuffed mushrooms turned into a complete meal. Thanks for stopping by. If you try one or all of these recipes, come back and tell us how it was or tag it with #thesurprisedgourmet. I’d love to know how it turns out for you.

Cucina Felice!

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Stuffed Mushrooms

Prep time: 

Cook time: 

Total time: 

Serves: 5-6 servings

This yummy dish goes well with steamed broccoli and baked corn on the cob
Ingredients
  • 12 Ounces white mushrooms
  • ¼ Cup carrot (peeled, sliced and turned into confetti)
  • 3 Tablespoons finely chopped onion
  • 2 Tablespoons butter
  • 2 Tablespoons Canola oil
  • 1 Tablespoon minced garlic
  • ½ Teaspoon fresh dried sage (made into a powder)
  • 3 Tablespoons bread crumbs
  • 2 Tablespoons grated Parmesan cheese
  • Freshly ground black pepper (to taste)
  • Freshly ground Kosher salt (to taste)
  • Shredded cheese for topping (optional)
Instructions
  1. Preheat oven to 350 degrees.
  2. Started by peeling one small carrot, then used the peeler to cut thin slices of the carrot , chop that into confetti. This made about ¼ cup. Next finely chopped a white onion for 3 tablespoons.
  3. Using 12 ounces of white mushrooms, clean them with a damp cloth and then removed the stems by simply pulling them out.
  4. After removing the stems, cut the holes a little more to allow additional room for filling. Finely chop the extra mushrooms removed, along with the stems.
  5. Put the chopped mushrooms, onions, and carrots into a heated skillet on medium heat with 2 tablespoons of butter and 2 tablespoons of Canola oil. Add a pinch of freshly ground black pepper, a pinch of freshly ground Kosher salt, stirred well and sautéed for 3 minutes. Next add 1 tablespoon of minced garlic and sautéed another 2 minutes. Then add ½ teaspoon of sage rubbed into a powder, mixed well and cooked for 5 more minutes.
  6. Meanwhile, butter a 3 quart casserole dish. When the mixture in the skillet is done, pour it into a bowl adding 3 tablespoons of dried bread crumbs, ¼ teaspoon of Kosher salt, and 2 tablespoons of grated Parmesan cheese (you could use freshly grated Parmesan).
  7. Combining the ingredients well,fill the mushroom caps with the mixture, placed them in the casserole dish and sprinkled with shredded cheese. Place them in a preheated 350 degree oven for 20 minutes. You may need to cook your mushrooms a little longer depending on their size and the temperature of your oven.

 

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Celebrating Labor Day

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Cooking on the grill is a Labor Day tradition

Cooking on the grill is a Labor Day tradition

Millions of people throughout the U.S. are celebrating Labor Day today with cookouts and special activities.

When it comes to cookouts, the grill becomes the focal point of the meal. That’s not to say all the other dishes aren’t important because they are. It’s just that the grill prepares the meat and sometimes even some of the vegetables.

When it comes to grilling, every chef is the master of his own domain. Some will use only charcoal, while other swear by gas (propane). There are even others that have built their own grills and use specific type wood like cedar or mesquite.

We were invited to a friend’s home Saturday for an early Labor Day cookout. Despite a quick rain shower early and a return drizzle later in the afternoon, the event went smoothly.

A vast array of dishes had been prepared by those attending. I fixed my guacamole dip and chicken salad for appetizers.

My friend Rodney was the grill master and did an excellent job preparing hot dogs, hamburgers and barbecued chicken. He put together a special barbecue sauce using a variety of items from his refrigerator until he got just the right blend of spices he wanted.

He and his wife Beth first put the chicken in the oven and baked it on low for an hour and a half with just salt, black pepper and a touch of the barbecue sauce on it. Before placing it on the grill, they coated the chicken in the barbecue sauce. When the chicken was heated thoroughly on the grill, it literally fell off the bone at the touch. It was a bit tricky taking it off the grill, but he managed.

Family and friends enjoy games during cookout

Family and friends enjoy games during cookout

Family and friends gathered around the tables and enjoyed a delicious meal. Afterwards, as the sun came back out it was time for fellowship, fun and games in the back yard. There’s nothing like the sound of laughter (both from adults and kids) to make an outing memorable.

Hope you and your family are having a wonderful and safe Labor Day. If you’re not celebrating Labor Day where you live, I hope you have a wonderful and relaxing day just the same.

Cucina Felice!

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French Onion Soup

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French Onion Soup with a dollop of sour cream and homemade croutons.

French Onion Soup with a dollop of sour cream and homemade croutons.

I decided to make my version of French Onion Soup the other evening and it got me to thinking about the many variations of this tantalizing dish.

I’ve seen recipes in numerous cookbooks and each one is a bit different. And if you Googled for a recipe, I’m sure you could find enough information to keep you reading for days.

I like my version for this soup because the onions turn a golden brown, the onions still have enough texture you can bite into them, and it just plain taste good!

I start with a 6 quart stock pot (you could use a 4 quart if you prefer). I put in 1/4 cup Canola oil and 1/4 cup butter or margarine. Meanwhile, I take 2 pounds of white onions, cut them in half and then cut them into 1/4-inch slices.

I place the onions in the pot on medium heat, stir them a bit and then put the lid on I cook the onions down until they caramelize before I add any water. After the onions have cooked for about 10 minutes, I stir them good and turn my stove eye down to 4 (5 is medium on my stove). After another 10 minutes and another good stir, I turn the stove down to 3.

After the onions have cooked 30 minutes, I add 1 tablespoon of sugar, 1 tablespoon of minced garlic (I use Spice World), and 1 tablespoon of beef bouillon paste (sometimes I use chicken bouillon).

Onions cooking down for French Onion Soup

Onions cooking down for French Onion Soup

I let the onions continue to cook slowly keeping a close watch not to let them burn or scorch. When the onions cook slowly it lets them develop more sugar naturally giving the soup a sweeter flavor without having to add so much sugar.

While the onions are cooking slowly I remove the lid allowing more of the liquids to escape and the onions to cook down more. During this time the onions begin to turn a golden brown and the smell coming out of the pot will make your mouth water. My method may seem like it takes a long time, but it’s well worth the effort. Just remember to keep a close eye on the onions stirring often to keep them from burning as they caramelize.

Once they reach that golden brown consistency (about another 20 minutes), I add 7 cups of water and cook for an additional 2 minutes.

A bowl of French Onion Soup will hit the spot anytime of the season

A bowl of French Onion Soup will hit the spot anytime of the season

When the soup is ready, ladle it into bowls, add a dollop of sour cream and serve with homemade croutons. Hmmmmm….now that’s good.

This is a savory dish that is great for movie night with the family or Sunday lunch with friends.

Thanks for stopping by today. What’s your favorite onion soup recipe? Do you have a special time of the year you serve it? If you try this recipe, come back and tell us what you think or tag it with #thesurprisedgourmet. I’d love to know hot it was.

Cucina Felice!

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French Onion Soup

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Serves: 7-8 servings

This savory dish will be a hit with family and friends no matter the season.
Ingredients
  • ¼ Cup Canola oil
  • ¼ Cup butter or margarine
  • 2 Pounds white onions, cut in half and then cut into ¼-inch slices
  • 1 Tablespoon sugar
  • 2 Tablespoons minced garlic
  • 1 Tablespoon beef bouillon paste
  • 7 Cups of water
Instructions
  1. Start with a 6 quart stock pot (you could use a 4 quart if you prefer). Put in ¼ cup Canola oil and ¼ cup butter or margarine. Meanwhile, take 2 pounds of white onions, cut them in half and then cut them into ¼-inch slices.
  2. Place the onions in the pot on medium heat, stir them a bit and then put the lid on. Cook the onions down until they caramelize before adding any water. After the onions have cooked for about 10 minutes, stir them good and turn stove eye down to 4 (if 5 is medium). After another 10 minutes and another good stir, turn the stove down to 3.
  3. After the onions have cooked 30 minutes, add 1 tablespoon of sugar, 1 tablespoon of minced garlic and 1 tablespoon of beef bouillon paste (chicken bouillon can be used).
  4. Let the onions continue to cook slowly keeping a close watch not to let them burn or scorch. When the onions cook slowly it lets them develop more sugar naturally giving the soup a sweeter flavor without having to add so much sugar.
  5. While the onions are cooking slowly remove the lid allowing more of the liquids to escape and the onions to cook down more. During this time the onions begin to turn a golden brown and the smell coming out of the pot will make your mouth water. My method may seem like it takes a long time, but it's well worth the effort. Just remember to keep a close eye on the onions stirring often to keep them from burning as they caramelize.
  6. Once they reach that golden brown consistency (about another 20 minutes), add 7 cups of water and cook for an additional 2 minutes.
  7. When the soup is ready, ladle it into bowls, add a dollop of sour cream and serve with homemade croutons.

 

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