Beignets

Beignets. What's better than a piece of fried dough doused in powered sugar? Nothing! I haven't have the pleasure to go visit the Big Easy, but I'm longing to go there. I want to visit the French Quarter, go to jazz clubs and do all the touristy things. But I especially want to eat, eat, eat and did I mention EAT! Until I get the chance to spend time in New Orleans I have to travel through its' food, hooray for Beignets.

Beignets are a yeast doughnut so time is essential. There are 2 proofing times so clear your morning.

Let's talk toppings! Traditional topping for beignets is powdered sugar, but I went a little Voodoo Doughnut in the toppings. Voodoo Doughnut is a bakery in Portland, Oregon known for unique toppings, like captain crunch cereal and bacon. I went the bacon route. I made a trio of beignets. One traditional, one with maple icing & bacon and one with Nutella. Beignets are wonderful blank canvas that allow the imagination to soar! Maybe next I'll make jelly beignets!!

Buen Provecho!!

 

Warm water (100-110F), packet of yeast & sugar

Let it active, about 5 minutes.

Once activated add lemon zest

.......grated nutmeg

..... a 3/4 tsp of salt

and 1 egg.

Pour yeast mixture into a bigger bowl, add milk and  half the flour.

Mix well.

Add softened butter.

Smash on the side of the bowl to help incorporate into the mixture.

Add  rest of the flour, mix until dough ball forms.

Start kneading.

knead with heel of hand.

Fold

push forward.

In about 5 minutes you get this!

Place in an oiled bowl and cover with plastic wrap. Put in a warm spot for 1 hr.

An hour later it's doubled in size.

This part is fun! Give it 1 good punch.

This redistributes the yeast.

Time to roll out!

Nice and long

about 1/2 inch thick

Cut off edges to get a nice rectangle.

I'm a nerd. I measured out 2 inches long...

And 2 inches wide.

Traditional beignet shape!

Place on a baking sheet lined with parchment for a 2nd rise. Rise for 30 minutes.

Ready to fry!

As they fry they puff up.

Nice and golden brown

Powdered Sugar

Nutella

Maple Bacon

Ready to eat!

Beignet - yields 20-25, depending on size

Ingredients:

1 1/4-ounce envelope active dry yeast
3/4 cup warm water, about 100-110ºF
1/4 cup granulated sugar
3/4 teaspoon salt
1 teaspoon finely grated lemon zest
1/2 teaspoon freshly grated nutmeg
1 large egg
1/2 cup whole milk
3 1/2 cups all-purpose flour, divided
2 tablespoons unsalted butter, softened
Oil fro frying

Toppings:

Powdered Sugar
Nutella
Bacon
Maple Icing- 1 cup powdered sugar, 1-2 drops maple extract & 1-2 tbsp milk. 

 Note: If you don't have a thermometer to test the oil, you can place a wooden spoon or chopstick into the oil. If bubbles rapidly form around the wooden spoon, your oil is ready.


Roadmap:

1.Mix the yeast, water, and sugar into a  bowl.  Let stand until foamy, about 5 minutes. Add the salt, lemon zest, nutmeg and egg, mix.

2.  Pour yeast mixture into a large bowl. Add milk and half the flour. Mix.

3. Add softened butter. Smash against side of bowl to help incorporate into mixture.

4. Add the remaining flour. Mix until dough forms.

5.  Turn the dough out onto a lightly floured surface. Knead by hand until dough is smooth, about 5 minutes.

6. Place dough in lightly oiled bowl, cover with plastic wrap, and let stand in a warm, draft-free spot until doubled in size, about 1 hour.

7. Once doubled, punch down dough. Remove dough from bowl on a lightly floured surface and rolled out to 1/2 inch thick. Cut out squares or desired shape. Place on a parchment lined baking sheet, spritz with Pam to prevent sticking and cover loosely with plastic wrap, for 30 minutes, allow them to rise a 2nd time.

8. . Heat oil to 350F. Fry the beignets in batches, rolling with a slotted spoon, until golden brown.  Remove with the slotted spoon and place on a plate lined with paper towels. Top as desired. Enjoy!

Freezer: These beignet can be frozen and thawed out later to fry. After you cut them into shapes, before the 2nd rise,  place them on a parchment lined baking sheet, spritz some Pam to prevent sticking, cover with plastic wrap. Place in freezer for about 1-2 hours or until completely frozen. Once frozen,  place in a labeled & dated freezer bag and store. To cook, thaw the beignets on a parchment lined baking sheet covered with plastic wrap for 1 hour, for the 2nd rise. Then fry as normal.

Fried Green Tomatoes

Nothing says the South like fried green tomatoes. They are quintessentially Southern. Since I haven't had the pleasure of visiting the south, I had my first bite in Portland, Oregon. It was in this locals' joint called Pine State Biscuits. The food was amazing! If you're visiting Portland be exceptional to yourself and stop by Pine State Biscuits, you won't be disappointed. The tomatoes were perfectly seasoned, crispy and a bit of sweetness. After all these years I can still taste them! They serve them with ranch dressing. I loved the combination. The buttery tangy of the dressing, saltiness of the crust and the subtle sweetness of the tomato; it was love at first bite!! I've been dreaming about those tomatoes and am reminded every time I watch the movie Fried Green Tomatoes! I love the movie and I love the dish! Doing both at the same time is the best!

It's amazing how simple these tomatoes can be but it's important to make sure that the tomato isn't watery. Watery equals soggy. Nobody wants a soggy fried green tomato. So be vigilant about wetness. To prevent that I salt my tomatoes first and let the water get sucked out and them dry them with a paper towel. After that comes the breading: cornstarch, egg and panko crumbs. Traditionally there is flour and cornmeal involved in the breading so if you want to go more traditional replace the cornstarch with flour and add cornmeal to regular breadcrumbs. I like the cornstarch because it helps with the crispiness.  I pair my fried tomatoes just like Pine State Biscuits, with ranch. These are so tasty with my ranch dressing!  I hope you give these a try! Simple Southern Goodness!

Buen Provecho!!

Salt, let stand for 10-15 minutes, pat dry with paper towel.

Coat with cornstarch, egg, then panko. Let them step up for 10 minutes on a wire rack.

Fry in oil and butter, 3-4 minutes on each side until golden brown.

Serve immediately with some ranch for dipping.

Fried Green Tomato - 2-4 servings, appetizer

Ingredients:

1 Large Green Tomato, sliced
1/2 cup Cornstrach
1 egg
1/2-1 cup panko bread crumbs
Salt n Pepper
Oil & Butter for pan frying

Ranch Dressing for dipping

Road Map:

1. Place tomato slices onto a rack over a paper towel. Sprinkle about 1 tsp of salt and let the slices
    stand for 10-15 minutes, allowing the salt to draw out the extra juices.

2. While tomatoes are resting on the rack get the breading station ready. In the first dish add
     cornstarch with salt , 2nd dish beaten egg and 3rd panko crumbs.

3. Pat tomato slices dry with paper towels. Place slices, one at a time, into cornstarch coating both
 sides; dip in egg and then cover completely in panko.

4. Lay breaded tomatoes on a rack and let them set up for about 10 minutes.

5. Place a large nonstick skillet over medium heat; add oil & butter to pan. When butter bubbles carefully lay in tomatoes to fry, about 3-4 minutes on each side, until golden brown.

6. Placed fried tomatoes on a paper towel to drain. Sprinkle with salt. Serve immediately with the ranch. Enjoy!

Fried Loaded Potato Bites - Leftover Rollover

I have quite of bit of mash potato leftover from a family dinner and I was trying to figure out what to do with it. I thought croquettes would be good and then I thought what if I added everything you'd find in a loaded potato, rolled it up into a ball and fried it. Delicious!

What's not to love about loaded potatoes! The bacon, cheese, sour cream, chives and bacon, oh did I say that already, well double bacon is never wrong! 

These bites are really simple to make. I took the method of a croquette and just added the extra toppings and shaped them into a ball and fried them up. The oil you use is important. You need one with a high temperature point so that when you fry it doesn't burn. I'm using coconut oil, which is said to be a very healthy oil. I figure that if I fry in health oil it can't be bad for me, right? Oh, the straws we grasp just to feel healthy. Peanut or vegetable oil are also good choices for frying. 

These bites are great as an appetizers, side dish or simply as a snack. I like to serve them with ranch dressing. I hope you give these golden bites a try! 

Buen Provecho!

The ensemble.

Mix together potato, cheese, sour cream, bacon & chives.

Make 1 inch balls. 

Prepare breading station. Corn starch, egg, panko.

Roll bites first in corn starch, tap off excess starch.

2nd roll in egg.

Final stage roll in panko.

Place breaded bites in the fridge to set up. 15-20 minutes.

Carefully place in oil. Cook into golden brown.

Golden bites of heaven!

Delicious bites!

Served up with a bit of ranch dressing.

Fried Loaded Potato Bites - Leftover Rollover

2 cups mash potato
2 slices of bacon, crumbled
1/2 cup cheddar, shredded
1/4 cup sour cream
2 tsp chives
Salt n Pepper to taste
Oil for frying

Breading
1 egg
1- 1/2 cup corn starch
1/2-1 cup panko, Japanese bread crumbs 


Road Map:

1. Mix bacon, cheddar, sour cream and chives to potatoes. Mix well, check for seasoning.

2. Prepare breading station. Place corn starch, egg, and panko in separate dishes/bowls.

3. Form mixture into 1 inch balls and place on a plate. Dredge each bite first in corn starch, then egg and final in panko. Once all balls are formed place in the refrigerator for 15 - 20 minutes, just enough time to set. 

4. Preheat oil in a pot with tall walls. Place breaded bite into a kitchen spoon/spider and gently lower into the oil. Once bite is golden brown, remove from oil and place on paper towel to drain. Sprinkle salt on bites.

5. Enjoy!

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