Morrison House Brioche

From Southern Living
Don't limit this buttery bread to breakfast. It's just as good as a sandwich or dinner roll.


4 1/3 cups all-purpose flour
2 tablespoons sugar
1/2 (1/4-ounce) envelope active dry yeast (1 1/2 teaspoons)
1/4 cup warm water
2 teaspoons salt
8 large eggs
1 1/4 cups unsalted butter, chilled and cut into pieces
1 large egg, lightly beaten

Combine flour and sugar in a large mixing bowl. Make a well in center of mixture; add yeast and water in center. Let stand 5 minutes.

Beat at low speed with an electric mixer until blended; add salt and 8 eggs, one at a time, beating until blended after each addition. Add butter gradually, beating well (small bits of butter will be visible). Cover and refrigerate 8 hours or overnight (dough will be sticky).

Divide dough into 12 portions; pinch off a 1-inch ball of dough from each portion, and set aside.

Roll larger pieces into balls on a lightly floured surface; place in well-greased individual brioche molds or a muffin pan. Place molds or muffin pan on a baking sheet.

Make a well in center of each ball. Shape remaining dough pieces into balls, and place in wells.

Brush brioche with beaten egg; let stand 30 minutes.

Bake at 350° for 30 minutes. Cool in molds 10 minutes; remove from molds.


Yield: 1 dozen



Southern Living, FEBRUARY 1996

Corn and Crab chowder

1 tablespoon vegetable oil or extra-virgin olive oil, 1 turn of the pan in a slow stream
2 tablespoons butter
1 large or 2 small potatoes, peeled and diced
2 ribs celery, chopped
1 medium yellow onion, chopped
1 small red bell pepper, seeded and diced
1 bay leaf, fresh or dried
Salt and freshly ground black pepper
1 tablespoon Old Bay seasoning blend, found near seafood department or, on spice aisle in your market
3 tablespoons all-purpose flour
2 cups chicken stock
2 cups 1/2 and 1/2
2 cups whole milk
3 cups frozen corn kernels
8 ounces cooked lump crab meat, fresh is available in plastic tubs at many fish counters
4 small bread boules, 6 inches, hollowed out, preferably sour dough, optional

Toppings:
Oyster crackers
Hot cayenne pepper sauce
Parsley
Crumbled bacon bits

Heat a deep pot over moderate heat. Add oil and butter. As you chop your veggies, add them to the pot: potatoes, celery, onion, and red bell pepper. Add bay leaf to the pot. Season vegetables with salt and pepper and Old Bay seasoning. Saute veggies 5 minutes, then sprinkle in flour. Cook flour 2 minutes, stirring constantly. Stir in broth and combine. Stir in milk and combine. Bring soup up to a bubble. Add corn and crab meat and simmer soup 5 minutes. Adjust the soup seasonings. Remove bay leaf. To thicken, puree a few cups and stir back in. Ladle soup into bread bowls or soup bowls and top as desired.

Peppermint Patty Brownies

Peppermint Patty Brownies

These are great--even people who don't like York's love them!

Ingredients:

24 small peppermint patties, chopped
1-1/2 cups (3 sticks) butter, melted
3 cups sugar
1 tablespoon vanilla extract
5 eggs
2 cups all-purpose flour
1 cup Hershey's cocoa
1 teaspoon baking powder
1 teaspoon salt

Directions:
Preheat the oven to 350 degrees F (or 325 if using a glass dish).
Grease a 9" x 13" baking pan.  In a large bowl, cream together
the butter, sugar, and vanilla. Add the eggs. Beat until well blended.
Stir in the flour, cocoa, baking powder, and salt; blend well.
Reserve 2 cups batter.

Spread the remaining batter in the bottom of the dish. 
Sprinkle the patties in a single layer on top of the in the pan.
 Spread the reserved 2 cups of batter over the patties.  
Bake for 50-55 minutes or until brownies begin to pull away
from the sides of the pan. Cool completely on a wire rack.
Cut into squares.  Makes about 36 brownies.

Beef Stroganoff

1 lb sirloin (i like center cut, thin sliced)
4 Tbsp flour, divided
1 tsp salt
4 Tbsp butter, divided
1/2 c chopped onion
1 clove garlic, minced
8 oz sliced mushrooms
1 1/2 c beef broth/stock (I like kitchen basics)
1 can cream of mushroom soup
1 c sour cream
1 Tbsp Worcestshire

Freeze beef for 15 minutes or so to make it easier to slice. Slice into 1/4 x 1 in slices across the grain. Combine 1 Tbsp flour and salt and coat meat.

Heat large skillet on med-hi heat and melt 2 Tbsp butter. Saute onion until soft and translucent, about 10 minutes. Then add beef and quickly brown on all sides. Add mushrooms and saute for 3 or 4 minutes, then add garlic and saute until fragrant, about 60 seconds. Remove meat and mushrooms from pan using slotted spoon. Add 2 Tbsp butter to pan drippings and stir in 3 Tbsp flour and cook until combined and bubbly, stirring constantly. Add beef stock and whisk until thick and bubbling, about 4-5 minutes. Add cream of mushroom soup and stir until completely combined. Reduce heat to med-low and return meat and mushrooms to pan. Stir in sour cream and worcestshire, cooking slowly just until heated through. Do not boil. Serve over hot egg noodles.

bbq shrimp

2 lbs shrimp, peeled and deveined
3/4 c butter
1/4 c worcestshire
1/4 c lemon juice
1 Tbsp pepper
2 Tbsp Tony Chachere
1 tsp Tabasco
1 lemon sliced
garlic or garlic powder to taste
parsley

Bake in 9x13 dish for 15 minutes at 375. Serve with french bread for dipping.

Seafood Gumbo

1/4 c butter
1 onion, chopped
2 c celery, chopped
1 green bell pepper, seeded and chopped
1 Tbsp. minced garlic
2 32 oz boxes chicken stock (I like Kitchen Basic)
1 qt water
8 oz Kary's dry roux
1/2 tsp cracked black pepper
1 tsp dried thyme
2 bay leaves
1 tsp salt
1 tsp Tony Chachere plus more for seasoning chicken
2 c frozen chopped okra
3 boneless, skinless chicken breasts, cut into 1 inch cubes and sprinkled with Tony's
2 lbs medium shrimp, peeled and deveined
1 lb smoked sausage, cut into 1 inch slices on bias and lightly browned
8 oz lump crabmeat, cooked

For serving: white rice, fresh parsley, Tabasco, file, and lemon slices

Saute onion, bell pepper, and celery in butter until soft (10-15 minutes). Add garlic and cook for 60 seconds or until fragrant. Then either add 1/4 c flour and stir forever to make a roux (long way) or add chicken stock and water and bring to a boil. Then add seasonings and dry roux and boil, whisking constantly until completely dissolved (about 10 minutes). Add okra, reduce heat and simmer for 30 minutes. Add chicken and bring to a boil for 2 minutes, then reduce heat and simmer for 10 minutes. Add sausage, shrimp and crab and simmer softly until shrimp has cooked (3-5 minutes--watch carefully).

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