Ted Wight's St. Louis Style

Blueberry Crumb Cake

My sister-in-law turned me onto The Pioneer Woman blog a few months ago.  She has a perfect blog.  Her photography is amazing and it motivated me to buy a new camera.....I still need to read the manual so I can take pictures on some of the other modes than automatic.  Her recipes are simple and yummy.  Once I put in a kitchen that can be photographed....you may get more cooking out of me....though with two sons entering college soon....you may have to wait 5-6 years. Here is her recipe for Blueberry Crumb Cake.

Recipes from Al Baker's

If you are in your 40s or older, you have been to or heard about Al Baker's.  Once located on the land where the shuttered Linens and Things is near the Galleria.  It was the swinging place to go and be seen!

Here are some recipes you can  try at home to bring back memories!

Red Cabbage Restaurant- Puerto Vallerta

Last night we made it to a delightful restaurant in the outskirts of Puerto Vallerta called Red Cabbage.  This restaurant is famous for their authentic Mexican dishes. I have heard about mole sauce and had some "low-rent" versions, though after my Pollo Mole Poblano last night I know what the fuss is about....yummy....perfect!

Red Cabbage is also famous for this dish...Chiles En Nogada

 

 
  
  

Mango Salsa with Sweet Potato and Plantain Chips

I love the colors of this dish that I enjoyed on the beach yesterday.  I think I could duplicate the salsa, though the fresh chips may be hard.

Oyster Brie Soup

Busch's Grove has the yummiest Oyster Brie soup.  You have to go by and try some...though it is often sold out.  If you want to try it at home, try this recipe from Cooks.com.  I think Busch's Grove has artichoke in theirs and blends it so the oysters are not whole.

OYSTER AND BRIE SOUP

3 dozen oysters in their liquor 4 c. cold water 1 c. unsalted butter 1/2 c. flour 1 c. coarsely chopped onion 1/2 c. coarsely chopped celery 1 tsp. white pepper 1/2 tsp. cayenne 1 lb. brie, cut up, rind on 2 c. whipping cream Combine oysters and water, stir and refrigerate at least 1 hour. When ready to use, strain and reserve oysters and water. In large skillet, melt butter. Add flour and whisk until smooth. Add onions and celery; saute 3 minutes. Add peppers; saute 2 minutes more; set aside. In 4 quart pan, boil oyster water; stir in vegetable mixture. With heat high, add cheese, cook until cheese starts to melt, about 2 minutes. Lower heat; simmer 4 minutes, stirring constantly. Strain soup and return to pot. Turn heat to high for 1 minute, stir constantly. Stir in cream, cook close to boil for 2 minutes. Turn off heat, add oysters. Let oysters plump for 3 minutes. Serve immediately.

Medart's

I am not old enough to have gone to Medart's, though I remember my parents talking about it.  Well this is a ramble of a lot of thoughts....I love Mad Men and am catching up from the beginning.  Things were different in the 50's and 60's....food at restaurants was simpler....steak, shrimp, salads, oysters.  I found this old recipe book (published in 1954) at an estate sale and the only St. Louis place in it was Medart's. For you youngsters or non-St. Louis natives, Medart's is now the Cheshire Inn on Clayton Rd.

Hidden Valley Ranch's- Sausage Stars

If you want people to gobble up your next appetizers with gusto, try these diet busters!  My friend Donna's mother makes them every year for her Christmas Party...she did not have one this year, so I had to make them myself. I served them last night for a pre-Lady Gaga b-day party for artist, Charlie Houska. There was nothing left.

I was a little in a rush and just served the filling in a bowl with chips to dip.  The recipe was copied from HERE.

Ingredients

• 1 lb cooked crumbled sausage meat, casings removed (2 cups cooked)(Try the Bob Evans Sage)
• 1 1/2 cups sharp cheddar cheese, grated
• 1 1/2 cups monterey jack cheese
• 1 cup hidden valley original ranch salad dressing, prepared from mix(I used the bottle.)
• 1 (2 1/4 ounce) can sliced black olives
• 1/2 cup chopped sweet red pepper
• (I added 1 medium chopped yellow onion)
• (I also added some hot sauce to give it a kick)
• 1 (60 count) package wonton wrappers
• vegetable oil

Directions

1. 1

   Heat oven to 350 degrees F.

2. 2

   combine drained cooked sausage meat with the cheeses, salad dressing, olives and red pepper Lightly oil mini muffin tins and press a wrap in each tine so there are 4 wings sticking out Brush with oil bake 5 minutes until golden, remove wraps from pan, place on a baking sheet Fill wraps with the sausage, cheese mixture bake for 5 minutes or until the cheese is bubbly& brown.

The Pioneer Woman Blog

My sister-in-law just turned me on to a new blog, The Pioneer Woman.  This sophisticated city girl moved out west to be with her cowboy. Her blog covers cooking, cowboy-life, home-schooling and much more.  I liked her recipe for Brie-stuffed Mushrooms.

Charlotte Russe

If you are trying to think of something to make for your Holiday Season dessert...how about my favorite, Charlotte Russe.

"Charlotte is a corruption of the Old English word charlyt meaning a "dish of custard." There is a lot of doubt surrounding the origins of the name "charlotte." Meat dishes that were known as charlets were popular in the 15th century.

It is said to have been invented by the French Chef Marie Antoine Careme (1784-1833), who named it in honor of his Russian employer Czar Alexander.

Other historians say that this sweet dish took its name from Queen Charlotte (1744-1818), wife of George III."

See the bottom of the post for my mother's recipe.

 

I am having a hard time reading her writing, though here it is:

Soak 1 packet of gelatin in 1/2 cup of cold milk

Mix 4 egg yolks with 1 cup of milk and 1/2 cup of sugar- cook over a double boiler or very low heat until it turns into a custard.

Melt the gelatin liquid in the microwave and add it to the custard.

Cool mixture in the refrigerator.

Whip one cup of whipping cream and fold it into the mixture

Whip the four eggs whites and fold these into the mixture

Add a little brandy or vanilla

Line a mold with lady fingers (I think you can make them or find them at Straub's) and pour the mixture in.

Refrigerate until thoroughly set and serve.

Curried Crab Dip

I found this recipe in Food and Wine magazine this month.  I made it for Thanksgiving and again for a party last night....it was a hit and easy to make.

Ingredients

1. 2 tablespoons unsalted butter
2. 1 sweet onion, finely chopped
3. 2 tablespoons minced fresh ginger
4. 2 teaspoons Madras curry powder
5. 3 tablespoons mango chutney (preferably Major Gray), chopped
6. 8 ounces cream cheese, softened
7. 1 cup mayonnaise
8. 2 tablespoons fresh lime juice
9. 2 scallions, thinly sliced
10. 1/4 cup finely chopped cilantro
11. 1 pound lump crabmeat, picked over
12. Salt and freshly ground pepper
13. Mixed sweet potato, vegetable and pita chips, for serving

Directions

1. In a deep, medium skillet, melt the butter. Add the onion and ginger and cook over moderate heat, stirring occasionally, until softened, about 7 minutes. Add the curry powder and cook, stirring, for 1 minute. Add the chutney, cream cheese, mayonnaise and lime juice and cook, stirring, until smooth and creamy, about 1 minute. Stir in the scallions, cilantro and crab, breaking up the crab slightly with the spoon. Season with salt and pepper and cook until the dip is heated through, about 1 minute. Transfer to a shallow bowl and serve with chips.

Make Ahead

The curried crab dip can be refrigerated overnight. Reheat gently before serving.