Pudding Time

 Pudding may be old fashioned but it 's still a great dessert. There's nothing like ending a dinner with it or just enhoying a quick sweet. You can go old school and make your own to get that down home flavor.

Puddings are usually sweet recipes in the US .However in Britain you could have savory ones like Yorkshire which is really a popover. and France  meat ones like salmon and foie gras or chicken liver. The ones here though could be custards or mousses. All countries have some form of it and during the Twentieth Century it used to be a popular dessert that was easy to whip up. surprsingly the word comes from the Latin word for sausage botellus and then the French changed it to boudin. it could also be from the German pud meaning to swell. A good homemade pudding has cornstarch in it ,acting as a binder. milk is added for creminess while vanilla and sugar flavor it.It's first boiled and then constantly stirred until the mixture thickens.It can be spooned into individual bowls or into one big one and chilled. for a richer texture and taste , use whole ream instead of milk. One of the best desserts is chocolate pudding.Make a really rich one using whole cream, and one half cup of baking cocoa. Add butter and vanilla for a fudgy flavor. You could add a tiny drop of mint  for  a fancier chocolate mint dessert.

Many go wild for a homemade butterscotch pudding. This is  silken treasure made with brown sugar heavy cream and egg yolks, The egg yolks are blended with the cornstarch for a silky  but thick constistency.  The brown sugar is cooked into a syrup with water along with salt.It's important for it to caramelize for both the color and flavor. Butter and vanilla are added to the finished product . You could add bourbon or brandy for a grown up version of this childhood classic. What about vegans? Can they enjoy a pudding that's as rich as the egg and dairy laden ones? There are vegan puddings that can be made with any kind of plant milk like soy or almond. Vegan butter may be called for for more flavor. The most important ingredient in vegan pudding is the same one in regular ones - cornstarch. This will help in thickening the mix. Add cocoa powder or brown sugar for a chocolate or butterscotch one. You could even toss in peanut butter which will give a creamy texture and a unique flavor.

A scratch pudding is a great dessert or treat. Make a traditional or vegan one for a truly unique sweet.It's the epitome of homemade goodness.

Celebrating With Kevin Belton

New Orleans has always been known for their amazing dishes, cooked by amazing chefs. One is Kevin Belton, star of the PBS show. "Kevin Belton's New Orleans Kitchen". He is a bright star on the American culinary scene, creating recipes whose names make the mouth water. Good news for his fans and affectionados of NOLA cooking. He has a new  cookbook out and it is a home library must have.

 Kevin Belton's New Orleans Celebrations With Rhonda K .Findley (Gibbs Smith Publishing 2019) is a valentine to the city that raised him and celebrates his talent. He is a true child of New Orleans. Its' multicultural and centuries diverse population have influenced three generations of family and it comes through in all the book's recipes. For those who think this is just a cookbook revolving around Cajun and Creole recipes, think again. New Orleans has always been home to various immigrants and Chef Belton has their recipes incorporated between beignets and etouffee. I was surprised to see one of my Greek favorites, dolmades featured in it along with sauerkraut. Yet the Greeks and Germans have contributed to the wealth and culture of southern Louisiana for decades. Chef Belton also has many Sicilian recipes too, from calzone to calamari. The ethnic recipes are kind of sectioned together in  loose chapters but there are also sections celebrating tomatoes, , and cat fish, important ingredients in New Orleans' cooking. There are even fusion recipes like the classic boudin, a kind of sausage topping pizza.

I really like  this book because I really like watching Chef Belton on PBS. His is a fun show, full of humor and learning. The book is an absolute treat much like the show.. The cookbook starts off with his reminisces of his food experiences , from Mardi Gras to the famed NOLA Jazzfest. Another neat thing is Kevin's Take at the bottom of each introduction. They're nuggets of information that will help the home chef as well as enhance the cooking experience. The recipes are manageable and it's fun to see the international influence on the cuisine. The main influence , of course is the Cajun and Creole, and their recipes don't disappoint,The beignets with chocolate sauce is definitely on my must make list What I like is that Chef Belton has both sweet and savory recipes.There are lobster stuffed beignets as well as herbed ham and cheese ones, perfect hors d'ouevres.The gumbo z'herbes is a wonderful melange of different kinds of greens , from spinach to kale simmered with file powder, a New Orleans kitchen must have and cayenne.. Of course there are Po'Boys, from shrimp remoulade to cheesesteak, with a meatball one too, that's also on my to try list. Jambalaya is also here and there's even a breakfast one that has a sunnyside egg topping it. New Orleans is a port  so seafood abounds. Chef Belton has an assortment  of seafood recipes from garlic oysters and oyster chowder to shrimp and grits.

Kevin Belton's New Orleans Celebrations with Rhonda K. Findley is a phenomenal book , celebrating every aspect of NOLA. The recipes are diverse, like the city itself. They're also full of the love and exuberance that Kevin Belton has for his city.