Duck Gumbo

Duck Gumbo

Duck Gumbo

A Louisiana favorite starring fresh duck makes a perfect recipe for hunters.

Servings

8-10

Prep time:

30 minutes

Total Time:

2 hours

Good For:

Dinner

Inroduction

About this Recipe

I asked my ladies of the Patrons & Peers group to share any recipes that would tie in well with my books, and this one was actually a particular request of mine. In ages past, duck hunting was the primary draw of visitors to the Outer Banks of North Carolina, Ocracoke in particular. Knowing that member Candice and her husband are avid duck hunters in Texas and that this duck gumbo recipe is one of her favorites, I knew I wanted to share it with you!

One of the defining features of gumbo, a traditional Louisiana dish, is that it mixes multiple meats together into a spicy stew. This gumbo not only has duck breast, but also sausage. Then, of course, the veggies and thickened sauce. As with many thicker soups and sauces, it’s crucial to create the roux first to give your soup a thick, smooth base.

Recipe courtesy of Candice and Steven Woods

Ingredients

Instructions

For the roux

  • ½ cup flour (can substitute with gluten free flour)
  • ½ cup of avocado oil (can use any other oil or bacon drippings, note that coconut oil isn’t preferred)

For the gumbo

  • 12-24 duck breasts (about 6 big ducks, ex. Mallards, for a total of 12 big duck breast, or 10 small ducks, ex. Teal, for a total of 20 small duck breast – you can always combine the two.)
  • 24 oz Andouille sausage (2 packages, Cajun holler is our preferred brand)
  • 6 sticks celery
  • 1 medium sweet onion
  • 3 bell peppers, red and/or green
  • 3 cloves garlic, diced
  • 4 cups beef broth
  • ¼ tsp dried thyme leaves
  • 3 Bay leaves
  • 1 teaspoon hot sauce (our favorite is Crystal Louisiana’s)
  • Nature’s Seasons seasoning blend
  • Browning seasoning
  • Rice (white, brown, cauliflower – whatever you prefer)
  1. Make the roux. For the roux add flour and cooking oil to your pot. Stir constantly for 20-30 minutes until a rich amber color forms. This is the base of your gumbo and what gives it richness.
    .
  2. Once the roux has reached is dark amber color, slowly add in 4 cups of broth, ensure the thickness stays.
    .
  3. Once roux is done, tenderize and cut duck into bite sized pieces. In a pan, add just enough oil to cover the pan then add duck, browning seasoning and natures seasoning to taste. For us its about 1/2 to 1 tablespoons of browning seasoning and 1-2 tablespoons of nature’s seasoning. Cook until duck is medium rare. Remove duck and place in pot with roux.
    .
  4. Cut andouille sausage into round bite size pieces. Add browning seasoning, and natures seasoning to taste, about the same amount as the duck. Cook until sausage in the pan is done and add to the pot.
    .
  5. Add chopped celery, onion, bell pepper, browning seasoning, and natures seasoning (to taste). sauté veggies in the pan. Add 3 cloves of garlic chopped, then cook for 30 more seconds. Add to pot.
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  6. Once everything is in the pot add water until liquid just covers everything in the pot.
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  7. Bring to a boil then let simmer for at least 1 hr.
    .
  8. Enjoy over cooked rice (add in extra hot sauce too!)

 

Notes:

If using wild ducks be cognizant of birdshot, it can chip a tooth in a heartbeat if you’re not careful.

You can make it your own. Try experimenting with different seasonings and the amounts and types of onions and peppers to see what you like the best. This is just what we like best.

From the Books

With Grann from Yesterday’s Tides cooking, being from Louisiana as she is, you can be sure gumbo would have been on the menu at the Ocracoke Inn; and duck gumbo would have been a staple, given that duck hunting was the primary tourist draw of the island in the early twentieth century.

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The Best Pizza

The Best Pizza

The Best Pizza

Traditional Neopolitan or New York style crust topped however you please.

Servings

2 Large Pizzas

Prep time:

1 hour

Total Time:

24-72 hours

Good For:

Dinner

Inroduction

About this Recipe

Well over a decade ago, I made it my mission to master pizza making. I wanted to be able to turn out pizzeria-quality pies from my kitchen, and I wanted to be able to do it on demand. I wanted the results to be consistent and to make my picky kids declare it delicious.

Happily, after years of trial and error, I managed to do just that. This pizza recipe has a delicious New York or Neopolitan style dough that works up perfectly every time, and is SO flavorful from the long rest time in the fridge. And that’s the secret: you MUST make this dough ahead of time and let the flavors develop. At least 24 hours, but up to 72. After it’s done its slow rise in the fridge, you can freeze it if you make a double batch or end up postponing your pizza night. When you’re ready to make them, just let it defrost in the fridge overnight. When it’s time to stretch the dough, be generous with the flour! Put each dough round into a bowl of flour and turn it to coat it fully on all sides before you begin working it.

Next: Cheese. Use whole-milk mozzarella as your main cheese. Skim mozzarella doesn’t melt the same and will burn too quickly under the high heat necessary to crisp up the crust to perfection. I usually put down a light layer of whole milk mozz and then fill in with a 6-cheese Italian blend.

I usually make my own sauce too, so that’s part of the recipe, but if you’re running short on time, a jar of marinara or pizza sauce works just as well. If you make your own, remember to do so early in the day so it has time to cool. If hot, the sauce will melt the dough.

The final trick: preheat your pans along with your oven, especially if you’re using stones (recommended)! A hot pan gets the bottom of the crust crispy at the same rate as the top, eliminating the problem of uncooked, soggy dough in the middle of your pizza.

Ingredients

Instructions

Recommended Equipment

For the dough

  • 3 cups (398 grams) all purpose or bread flour
  • 1 cup + 2 tablespoons (247 g) water
  • ½ teaspoon instant yeast
  • 1 ¼  teaspoons salt
  • ½ tablespoon olive oil

For the crust preparation

  • Olive oil
  • Garlic powder
  • Italian seasoning
  • Grated parmesan

For the sauce

  • 1 29-ounce can tomato sauce
  • 2 teaspoons sugar
  • 3/4 teaspoon salt
  • ¼ teaspoon pepper
  • ¼ teaspoon garlic powder
  • ¼ teaspoon ground oregano
  • ¼ teaspoon basil
  • ¼ teaspoon marjoram
  • 1/8 teaspoon cayenne pepper

For the toppings

  • 4 cups whole-milk mozzarella
  • 2 cups 6-Cheese Italian blend
  • Other toppings of choice, like pepperoni, bacon, prosciutto, ham, sausage, mushrooms, peppers, onions, etc.
  1. 24-72 hours before, make the dough. Pour water into the bowl of a stand mixer fitted with a dough hook or, if mixing by hand, into a large mixing bowl. Add the flour, yeast, salt, and sugar, and mix until a shaggy dough forms. Add the olive oil and then knead for 4-6 minutes, until the dough is smooth and elastic. Divide into 2 equal pieces. Get out 2 quart-sized zipper bags and add a small amount of olive oil to each one, rubbing until the oil is covering the bag. Put a dough section into each bag, seal, and store in the fridge for at least 24 hours, or up to 72. After 24 hours, the dough can be frozen if you’re making ahead.
    .
  2. At least a few hours before you’re making the pizza, prepare the sauce. Stir all sauce ingredients together in a medium sauce pan and simmer on low for 30 minute – 1 hour, until sauce thickens. Cool completely.
    .
  3. Prepare your parchment paper. This makes transferring pizzas to the oven easy and keeps your stones clean. Trace out your pizza stones or pans on the paper and cut to size.
    .
  4. An hour ahead of time, preheat the oven. Preheat to 450°F with the stones or pans in it. Preheating the pans or stones is crucial for getting a crust that isn’t soggy and cooks evenly, especially if you’re using baking stones.
    .
  5. Stretch your dough. Get out a medium mixing bowl and put some flour in it. Take the dough from one of the bags and put it in the flour, turning to coat thoroughly. Turn out onto one of your pre-cut pieces of parchment paper. Shape into a rough circle with your hands, then form a crust by pressing with the fingers of your dominant hand while providing a wall with the palm of your other hand. Turn the dough, pressing in the crust line while you go. Once you return to your starting place, you should have an even circle. Now begin spreading the dough, using the tips of your fingers and starting in the center, then pressing outward with the fingertips. Flip the dough over. Pressing your palm into the center, stretch your fingers outward. Do this all the way around the pizza. If it’s still not big enough, give it a spin-toss in the air to stretch it more, or flip it over and stretch again. Repeat with the other piece of dough.
    .
  6. Season your crust. Drizzle some olive oil onto the edges of the crust, spreading with a pastry brush or paper towel. Sprinkle garlic powder, Italian seasoning, and some grated parmesan over the crust edge.
    .
  7. Top your pie. Pour some cooled sauce onto the pizza, spreading to a thin layer—you don’t want it too thick. You should have enough sauce to make 2 batches of this pizza; you can freeze the leftover for next time. Add cheese and whatever toppings you want.
    .
  8. Bake. Use a pizza peel to transfer the parchment paper and pizzas onto the preheated pans. Bake the pizzas for 8-10 minutes, until cheese is bubbly. Watch them carefully! Depending on your oven, they could take as few as 6 minutes. When done, remove carefully from the oven, let them sit for a minute, then slice. Enjoy!

From the Books

In Shadowed Loyalty, Sabina and Lorenzo enjoy a few slices of cheese pizza from Pompei’s, a pizzaria still in operation today! Though these days “Chicago pizza” means deep dish, not so in the 1920s. They still would have been eating the classic Neopolitan crust that is now deemed “New York style.”

My characters in A Royal Tea enjoy a good pizzaria pie too!

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Cornish Pasties

Cornish Pasties

Cornish Pasties

This traditional Cornish take on a classic meat hand-pie is a savory meal that will transport you straight to Land’s End.

Servings

8

Prep time:

30 minutes

Total Time:

1.25 hours

Good For:

Dinner

Inroduction

About this Recipe

I ate my first Cornish pasty at Land’s End in Cornwall, looking out at the rugged coastline. I came home on a mission: must…recreate…this…recipe! I tried many different crusts. A few variations on the filling. And I can say in all honesty that this is the closest of all them to authentic Cornish fare!

The crust needs a little tang, but the orange juice doesn’t just provide that, it helps give it a stretchy consistency while rolling, but it still bakes up flaky, with a perfect amount of chewiness. You’ll likely encounter debates on what “proper” Cornish pasty filling should include…these days there are many varieties, and you can certainly try fillings that suit your tastes. I found that the absolute “traditional” ingredients listed here are delicious, even though I don’t usually like turnips. They provide a nice bite without being overpowering.

Ingredients

For the Crust

  • 3 cups all-purpose flour
  • 4 pinches of salt
  • 1 cup (2 sticks) cold butter, cut into small pieces
  • 1 cup orange juice

 

For the Filling

  • ½ lb stewing beef/chuck roast, cut into small pieces
  • 1 medium potato, diced
  • 1 turnip, diced
  • 1 onion, diced
  • Salt and pepper
  • Butter
  1. Combine the flour and salt in the bowl of a stand mixer or a large bowl. Add in butter and combine until it forms a crumbly mixture. Slowly add in the orange juice and mix just until combined. Pat into a disc and wrap in plastic; refrigerate at least 6 hours or overnight.
    .
  2. When ready to assemble, preheat the oven to 350. Divide the dough into 8 equal sections and roll out on lightly floured surface into circle.
    .
  3. Combine the meat and vegetables in a bowl, stirring to evenly distribute the ingredients. Place a scoop of the mixture into the center of the dough round. Add a few dabs of butter. Fold the pastry dough over and crimp the edges to seal. Arrange on greased or parchment-paper-lined baking sheets.
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  4. Whisk an egg with a tablespoon of water and brush over the pasties for a glaze. Bake 30-45 minutes, until golden brown.

From the Books

This recipe was included in the back of There’s No Place Holmes, and pasties are also mentioned in A Name Unknown and enjoyed by all the locals in the Secrets of the Isles books too.

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Peanut Soup

Peanut Soup

Peanut Soup

Looking for a new soup to warm you up on a cool evening? This sweet and savory peanut soup may become your new favorite!

Servings

8

Prep time:

10 minutes

Total Time:

45 minutes

Good For:

Dinner

Inroduction

About this Recipe

I love a good soup…but sometimes I get tired of the same-old, same-old. And as a peanut lover, I also adore finding new ways to use these favorite ingredients, like by using them in savory dishes instead of sweet.

This peanut soup is rich and creamy, delivering some familiar notes of chicken broth and celery, but then with that unexpected but delightful peanut flavor too.

Ingredients

  • ¼ cup (½ stick) butter
  • 1 medium onion, finely chopped
  • 2 sticks celery, finely chopped
  • 3 tablespoons flour
  • 8 cups chicken stock (reduced sodium)
  • 2 cups creamy peanut butter
  • 1 ¾ cups light cream or half-and-half
  • finely chopped peanuts, for garnish
  1. Melt butter in a soup pot over medium heat. Add onion and celery and cook until softened, stirring often, 3-5 minutes.
    .
  2. Stir in flour and cook 2 more minutes.
    .
  3. Pour in the chicken stock. Increase heat to high and bring to a boil, stirring constantly. Reduce heat back to medium and cook, stirring often, about 15 minutes or until it begins to thicken.
    .
  4. Pour through a strainer into another large bowl or pot, pushing on the vegetables to get as much flavor from them as possible. (As an alternative, you could put the soup into a blender to get rid of any chunks.) Discard any remaining chunks. Return soup to pot.
    .
  5. Whisk peanut butter and cream into soup. Warm over low heat for about 5 minutes, but do not boil. Serve warm, garnish with peanuts.

From the Books

Peanut Soup was featured in Greater Than Gold, book 4 in the Secrets of Wayfarers Inn series. The ladies always had soups for lunch at the inn, and sometimes they liked to try something different too!

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Authentic Fish and Chips

Authentic Fish and Chips

Authentic Fish and Chips

Crispy fried fish fillets and homemade french fries (chips) deliver authentic, delicious taste!

Servings

4

Prep time:

30 minutes

Total Time:

1.5 hours

Good For:

Dinner

Inroduction

About this Recipe

When we visited England, we went to several different regions, and my husband’s experiment was to try fish and chips in each of them. His goal: to find the best fish and chips in the country.

I don’t know that he was satisfied with his results, but when we came home, I made it my mission to find an authentic recipe that even I, who don’t love fish, would like. And I found one! This adaptation of that recipe features beer-battered fish (don’t worry, the alcohol cooks off, but it lends the batter a lightness from the fizz and a yeasty flavor) and twice-fried chips (that’s how you get the soft-and-crisp texture we so love). If you want it REALLY authentic, serve it with a side of mushy peas!

Ingredients

For the Fish:

  • 7 tablespoons all-purpose flour, divided
  • 7 tablespoons cornstarch
  • 1 teaspoon baking powder
  • ½ teaspoon paprika
  • ½ teaspoon garlic powder
  • Sea salt, to taste
  • 1 pinch black pepper, to taste
  • 1/3 cup dark beer, cold
  • 1/3 cup sparkling water, cold
  • 4 (7-ounce) fish fillets (choose a thick, white fish like cod, pollock, or haddock, the fresher the better)
  •  milk, for soaking fish if it isn’t very fresh (optional)

For the Chips:

  • 2 pounds Yukon Gold potatoes, peeled
  • 1 quart/1 liter vegetable oil (or lard), for frying
  1. If you live in a landlocked region like I do and “fresh” fish has those quotation marks around it, soak the fillets in milk for an hour first to take some of the “fishiness” out of it. If you’re using actual FRESH fish (yay!), no need for soaking.
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  2. Set aside 2 tablespoons of flour. Mix the remaining flour with the cornstarch and baking powder in a very large bowl. Add the paprika, garlic powder, and salt and pepper to taste.
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  3. Whisk in the beer and the sparkling water to the flour mixture, whisking continually until you have a thick, smooth batter. Let it rest in the refrigerator for 30 minutes to 1 hour.
    .
  4. Meanwhile, cut the potatoes into ½ inch by ½ inch sticks. Put them into a colander and rinse under cold running water.
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  5. Place the rinsed chips into a pot of cold water. Bring to a gentle boil and simmer for 3 to 4 minutes.
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  6. Drain carefully through a colander, then use paper towels to dry them more. Keep in the fridge covered with paper towels until needed.
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  7. Meanwhile, pat the fish dry with paper towels. Season lightly with a little sea salt.
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  8. Heat the oil to 350 F in a deep-fat fryer or large, deep pot. Cook the chips a few handfuls at a time for about 2 minutes. Do not brown them. Once the chips are slightly cooked, remove them from the oil and drain. Set aside.
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  9. Place the 2 tablespoons of reserved flour into a shallow dish. Toss each fish fillet in the flour and shake off any excess.
    .
  10. Dip into the batter, coating the entire fillet.
    .
  11. Carefully lower each fillet into the hot oil (make sure it’s still at 350 first). Fry for about 8 minutes, turning the fish a couple times, until the batter is crisp and golden.
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  12. Once cooked, remove the fillets from the hot oil and drain on paper towels. Sprinkle with salt.
    .
  13. Heat the oil to 400, add the chips back in, and cook until golden and crisp, about 5 minutes. Remove from the oil and drain. Season with salt.
    .
  14. Serve immediately with the hot fish.

From the Books

Fish and chips is mentioned explicitly only in To Treasure an Heiress, but many of my characters who live in or visit coastal regions would have enjoyed them!

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Creamy Chicken and Dumplings

Creamy Chicken and Dumplings

Creamy Chicken and Dumplings

Egg noodle drop dumplings take the stage in a thick and creamy sauce.

Servings

16

Prep time:

30 min

Total Time:

1.5 hours

Good For:

Dessert

Inroduction

About this Recipe

One of my favorite meals has long been Chicken and Dumplings, made from a recipe that appeared in my church cookbook when I was a kid. I’ve tried many other recipes over the years, but I always go back to these dense egg noodle dumplings in this hearty, creamy sauce.

Now, I admit it. My favorite version of the sauce is the one made from canned Cream of Chicken soup and evaporated milk. But if you’re a clean-eating, no-canned-soup kind of family, the from-scratch sauce recipe is just as tasty and only takes a few minutes longer.

Ingredients

Instructions

For the Dumplings

  • 3 cups all-purpose flour
  • 2 teaspoons salt
  • 6 eggs
  • 1/2 cup milk

Easy-Peasy Sauce (Option 1)

  • 2 tablespoons butter
  • 2 tablespoons flour
  • 2 cans cream of chicken soup
  • 5 oz evaporated milk
  • 1 can water
  • 1 can milk

From Scratch Sauce (Option 2)

  • 4 tablespoons butter
  • 1/2 cup + 2 tablespoons flour
  • 2 cups chicken broth
  • 1 cube chicken bouillon OR 1 teaspoon Better Than Bouillon
  • 1 cup milk
  • 1/8 teaspoon celery salt
  • 1/8 teaspoon onion powder
  • 1/8 teaspoon garlic powder
  • ½ teaspoon salt
  • ½ teaspoon pepper

For Chicken

    • 1 pound chicken, cooked
  1. Make the dumplings. Fill large pot about halfway full with water and put on to boil. While the water heats, mix together your dumpling ingredients. The dough should be wet and sticky. Once all the ingredients are incorporated, drop by spoonful into the boiling water. (They come off the spoon most easily if you put the spoon into the water and give it a shake). Cook for 20 minutes.
    .
  2. Cook your chicken. If you’re using boneless, skinless chicken breasts, cut them into cubes and brown in a chicken fryer, salting and peppering to taste. You can also use shredded chicken if you have some leftover from a roast or rotisserie. Just as good! Once chicken is cooked, remove from pan.
    .
  3. Make the sauce. Using the same pan in which you’d cooked the chicken, melt the butter and then add the flour, whisking to create a thick paste. Add in your liquid ingredients and whisk until smooth. If you’re making your sauce from scratch, add the spices once it’s smooth.
    .
  4. Drain the dumplings and combine. Once the dumplings are cooked, drain them in a colander. Add dumplings and your chicken to the sauce and stir.

From the Books

Chicken and Dumplings may not be mentioned in Yesterday’s Tides, but you can bet their Southern table would feature it now and again! Given the popular duck hunting on the islands at the time, the ladies probably would have substituted the water fowl for the chicken when they had fresh meat too.

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