L
‘OBSERVATEUR
Holiday Cookbook A Special Supplement • November 2017
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Advertiser Index Thibodaux Regional Medical Center .2 Gem Drugs....................................................3 Formal Connection....................................4 Tatje Insurance............................................5 Oh So Cute....................................................6 Bec’s at the Lake......................................... 7 Quality Inn.....................................................8 Cazenave Motor Co...................................9 Bailey’s Andouille..................................... 10 David Lee Boutique...................................11 St John Community Center ..................12 Eagan Insurance........................................ 13 Subway......................................................... 14 Ched Edler, Latter & Blum.................... 15 Pete’s Body Shop..................................... 16
El Mexicano..................................................17 Carmouche Jewlers................................. 18 First American Bank................................ 19 Pirogue’s Cafe.............................................21 Starz Hair Salon........................................ 23 Matherne’s.................................................. 24 LaCarreta.................................................... 25 Medicine Shoppe..................................... 26 Jim’s Body Shop ......................................27 La Belle Place............................................ 28 St. John Sheriff......................................... 29 TNT Seafood..............................................30 Tiretown.......................................................31 St James Hospital.................................... 32
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Potatoes perfect for the holiday breakfast table Skillet-Roasted Potatoes with Mushrooms and Pancetta Serves 4 4 ounces pancetta, cut into 1⁄4-inch cubes (see note) 3 tablespoons olive oil, plus more if necessary 1 pound Yukon gold potatoes, unpeeled, scrubbed and quartered Kosher salt Freshly ground black pepper 10 ounces cremini or brown mushrooms, quartered 6 garlic cloves, peeled and halved crosswise 2 teaspoons dried thyme several fresh thyme sprigs for garnish (optional)
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1. Arrange a rack at center position and preheat the oven to 400 F. 2. In a large, heavy, ovenproof frying pan (preferably cast iron) set over medium heat, sauté the pancetta until golden and crisp, 5 to 7 minutes. Remove with a slotted spoon to drain on paper towels. 3. Remove all but 2 tablespoons of the drippings from the pan. (If you don’t have 2 tablespoons, add olive oil to make this amount.) When hot, add the potatoes and sauté, stirring, until they start to take on a little color, 5 to 7 minutes. Season with salt and pepper and place the frying pan in the oven. Roast for 15 minutes.
4. Remove the frying pan from the oven and add the mushrooms, garlic and the 3 tablespoons of olive oil. Add the dried thyme and season with more salt and pepper. Toss to coat well. 5. Return the pan to the oven and roast until the potatoes are golden brown and tender and the mushrooms are softened, about 15 minutes more. Remove the
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frying pan from the oven and stir in the reserved pancetta. If desired, garnish the center of the pan with fresh thyme sprigs. Serve warm. Note: If buying pancetta from a deli, ask for it to be cut thickly into 1⁄4-inch slices. Prepackaged pancetta is often thinly sliced.
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Sugar Cookies Yields: 5 dozen cookies 1
cup (2 sticks) butter (no substitutions), softened
1/2
cup sugar
1
large egg
1
tablespoon vanilla extract
3
cups all-purpose flour
1/2
teaspoon baking powder
1/2
teaspoon salt
Frosting (optional) Coarse sugar crystals, silver dragees, holiday decors (optional decorations) 1. Preheat oven to 350 F. In large bowl, with mixer on low speed, beat butter and sugar until blended. Increase speed to high; beat until light and creamy. On low speed, beat in egg and vanilla. Beat in flour, baking powder and salt until blended.
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2. Divide dough into 4 equal pieces; flatten each piece into a disk. Wrap each disk with plastic wrap and refrigerate 1 hour or until dough is firm enough to roll. (Or place dough in freezer 30 minutes.) 3. On a lightly floured surface with a floured rolling pin, roll 1 piece of dough 1/8 inch thick. With floured 3-inch to 4-inch cookie cutters, cut dough into as many cookies as possible; wrap and refrigerate trimmings. Place cookies, 1 inch apart, on ungreased large cookie sheet. 4. Bake cookies 10 to 12 minutes or until lightly browned. Transfer cookies to wire rack to cool. Repeat with remaining dough and trimmings. 5. When cookies are cool, decorate with frosting if you like; use along with sugars and candies to decorate cookies. Set cookies aside to allow frosting to dry completely, about 1 hour. Store in tightly covered container (with waxed paper between layers if decorated) at room temperature up to 2 weeks, or in freezer up to 3 months. Cookies are fast-baking Did you know that cookies were originally made to test oven temperatures? Culinary historians say that cookies were first made to test if an oven was hot enough to bake other goods. Today, cookies can be whipped up in mere minutes. Make a batch of dough and then freeze or refrigerate it, thawing it when the time comes to bake. Also, think about baking one day and decorating the next if pressed for time.
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Classic Hot Toddy 1 1â „2 ounces bourbon, whiskey or another brown liquor 1
tablespoon honey
1â „2
ounce fresh lemon juice
1
cup boiling water Cinnamon stick Lemon wedge Cloves or star anise
Combine liquor, lemon juice, honey, and boiling water together in a mug or Irish coffee glass. Push cloves or star anise into the lemon wedge. Add the cinnamon stick and lemon wedge to the mug. Allow lemon and cinnamon stick to steep in the beverage for a few minutes. Stir and enjoy.
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Creamy Ham ‘n’ Broccoli Serves 6 to 8 3 1 1 1 1 1 1⁄4 1 1 1 1⁄8 1⁄2
cups cubed fully cooked ham package (10 ounces) frozen chopped broccoli, thawed can (103⁄4 ounces) condensed cream of mushroom soup, undiluted jar (8 ounces) cheese sauce can (8 ounces) sliced water chestnuts, drained cups uncooked instant rice cup milk celery rib, chopped medium onion, chopped to 1⁄4 teaspoon pepper teaspoon paprika
In a 3-quart slow cooker, combine all of the ingredients except the paprika. Cover and cook on high for 2 to 3 hours, or until the rice is tender. Let stand for 10 minutes before serving. Sprinkle with paprika.
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Herb-Roasted Garnet Sweet Potatoes Serves 4 3 1 1 1 3
tablespoons extra-virgin olive oil teaspoon fresh thyme leaves, minced teaspoon minced fresh sage teaspoon minced fresh oregano medium garnet sweet potatoes, peeled and cut into 1⁄4-inch dice Kosher salt
1. Preheat the oven to 375 F. Spray a large roasting pan with nonstick cooking spray. In a large bowl, thoroughly combine the olive oil and herbs. Add the sweet potato dice to the mixture, and use your fingers to coat them well. Season with salt to taste. 2. Transfer the mixture to the prepared roasting pan. Bake for 45 to 60 minutes, until your desired consistency is reached, whether you want them a bit firm or fork-tender. Edible Tip: A good alternate variety to Garnets are Red Jewels, which are easy to come by at both farmers’ markets and local grocers. Look for a deep, bright color, and be sure to cook them fairly quickly after purchase. Unlike potatoes, sweet potatoes do not store very well.
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Easy Chocolate Fudge 2 cups (12-oz. package) Nestlé® Toll House® Semi-Sweet Chocolate Morsels 1
can (14 oz.) Nestlé® Carnation® Sweetened Condensed Milk
1
cup chopped walnuts
1
teaspoon vanilla extract
Line an 8- or 9-inch square baking pan with foil. Combine the morsels and sweetened condensed milk in a medium, heavy-duty saucepan. Warm over the lowest possible heat, stirring until smooth. Remove from heat; stir in the nuts and vanilla extract. Spread evenly into the prepared baking pan. Refrigerate for 2 hours or until firm. Lift from the pan; remove the foil. Cut into 48 pieces.
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Green Beans Sauteed with Wild Mushrooms Serves 6
tablespoons unsalted butter tablespoon extra-virgin olive oil clove garlic, minced pound chanterelles or other wild mushrooms, cleaned and cut into bite- sized pieces Salt and freshly ground black pepper pounds haricots verts or green beans, trimmed
Bring a large pot of salted water to a boil. Meanwhile, heat the butter and the olive oil in a large skillet over medium heat. Add the garlic and cook for 1 minute, or until it becomes translucent. Add the mushrooms, cooking them until they give off their juices and then reabsorb them, 5 to 7 minutes. Season with salt and pepper to taste. Keep the mushrooms warm on the stovetop. Add the beans to the boiling water and cook for 3 to 5 minutes, or until slightly tender (haricots verts will take less time than green beans). Drain. Transfer about half of the mushrooms to a small dish and keep warm. Add the beans to the mushrooms in the skillet and stir to combine. Mound the beans and the mushrooms gently on a serving platter and top with the reserved mushrooms. Season again with salt and pepper.
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Pumpkin Cheesecake with Gingersnap Crust Serves 8 to 10 Crust 1 1⁄2 cups gingersnap cookie crumbs 1⁄2 cup finely chopped hazelnuts 6 tablespoons unsalted butter, melted 1⁄4 cup sugar Filling 1 1⁄2 pounds cream cheese, at room temperature 1⁄2 cup packed light brown sugar 1⁄4 cup granulated sugar 2 large eggs 2 large egg yolks 1 1⁄2 tablespoons all-purpose flour 2 teaspoons pumpkin pie spice 1 cup solid-pack pumpkin purée (not pumpkin pie mix)
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1⁄2 cup créme fraîche, homemade (see below) or store-bought, or sour cream 2 teaspoons pure vanilla extract 1. Preheat the oven to 350 F. Lightly butter an 8- or 81⁄2-inch springform pan. 2. To make the crust: Stir together all of the ingredients in a medium bowl until the crumbs are moistened. Press the mixture over the bottom and up the sides of the pan. Bake the crust for 10 minutes. Let cool completely on a wire rack. Increase the oven temperature to 425 F. 3. To make the filling: With an electric mixer on medium speed, beat the cream cheese, brown sugar and granulated sugar in a large deep bowl until light and fluffy. Beat in the eggs and then the
egg yolks one at a time, beating well after each addition. Add the flour and pumpkin pie spice and beat on low speed until just combined. Add the pumpkin purée, créme fraîche and vanilla, and beat until just combined. Pour the filling into the shell. 4. Place the cheesecake on a baking sheet and bake for 15 minutes. Reduce the oven temperature to 250 F and continue baking for 1 hour. 5. Turn the oven off and let the cheesecake cool in the oven for 21⁄2 hours. Then transfer to a wire rack and let cool to room temperature. Refrigerate, tightly covered, for at least 10 hours, until thoroughly chilled and set, or for up to 2 days.
6. To serve, run a knife around the side of the cheesecake and remove the side of the pan. Serve slightly chilled or at room temperature, cut into thin wedges with a sharp knife dipped into hot water and wiped dry after each cut. Créme Fraîche Makes about 1⁄2 cup 1⁄2 1⁄2
cup heavy whipping cream cup créme fraîche or sour cream with live cultures
Pour the cream into a glass jar with a tight-fitting lid and spoon in the créme fraîche. Let sit on the counter, with the lid slightly ajar, until the mixture thickens, from 4 to 24 hours, depending on the weather. Refrigerate, tightly covered, until ready to use.
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Baking shortcuts for time-pressed entertainers
almond extracts, baking powder/soda, molasses, and confectioner’s sugar.
Embrace colored candy melts Icing can be tricky to master. Simply heating colored candy melts and pouring over cakes or painting onto cookies can add festive appeal to desserts. Candy melts even come in many different colors and can be combined to achieve the tint desired.
Don’t bake from scratch Not all recipes need to be made from scratch. Boxed cake mixes can be embellished and turned into delicious desserts without much fuss. Substitute melted butter for oil, buttermilk for water, and add an extra egg for a rich cake. Mix in chocolate chips or nuts or experiment with garnishes for a festive look.
Keep ingredients in top form Don’t let poorly performing ingredients or a lack of supplies be your undoing. Butter can be softened quickly in the microwave when needed for recipes. Eggs can be brought to room temperature by allowing them to sit in a bowl of warm water. Ensure that brown sugar stays soft by putting a piece of sliced bread in the container. Don’t forget to stock up on other baking staples, such as vanilla and
Parchment paper is key Line cookie sheets or cake pans with parchment paper for easy dessert release and quick cleanup. Parchment paper and even foil can help lift cakes or cookie bars out of pans so they look neat and do not stick. Holiday baking can be made much easier by employing a few tricks of the trade.
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Finger-Lickin’ Shrimp Yields 12 bites 3⁄4 2 2 2 2 12 1⁄2
cup best-available olive oil tablespoons freshly squeezed lemon juice cloves garlic, minced tablespoons minced fresh Italian parsley teaspoons minced fresh oregano or thyme or 1 teaspoon dried colossal shrimp, shells on cup kosher salt or coarse sea salt
Preheat grill to medium-high heat. In a small bowl, prepare dipping sauce by whipping together 1⁄2 cup of the olive oil, the lemon juice, garlic, parsley, and oregano. Reserve. Using a paring knife, make a 1⁄4-inch incision down the backs of the shrimp. Devein them, but do not remove the shells. In a medium bowl, add remaining 1⁄4 cup olive oil and the shrimp. Toss the shrimp in the oil, then sprinkle salt overtop, and toss thoroughly so that the shrimp are coated in salt. Grill shrimp directly over the heat or pan cook for approximately 3 minutes per side, or until shrimp are opaque throughout. Serve with dipping sauce.
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Pecan Fudge Pie Makes one 10-inch pie 1/2 recipe Plain Pie Pastry (see box) 2 cups semisweet chocolate chips 4 eggs, beaten 1 cup light corn syrup 2 tablespoons unsalted butter, melted 2 teaspoons vanilla extract 1/2 teaspoon salt 1 1/2 cups coarsely chopped pecans
Bake for 55 minutes, or until set, when a knife inserted in the center comes out clean. Cool on a wire rack for 1 hour before slicing. Serve at room temperature.
Preheat the oven to 350 F. Line a 10-inch pie plate with the rolled-out crust. Melt the chocolate chips in a double broiler, stirring occasionally. Combine the eggs, corn syrup, butter, vanilla, and salt and stir until thoroughly combined. Gradually add the chocolate to the egg mixture while stirring rapidly. Stir in the pecans. Spread the filling evenly in the crust.
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Plain Pie Pastry Makes two 9- or 10-inch crusts 2 cups all-purpose flour 1 teaspoon salt 2/3 cup vegetable shortening 5 to 7 tablespoons cold milk Sift the flour and salt into a bowl. Cut in the shortening with a pastry blender until it is the size of small peas. Sprinkle 1 tablespoon of the milk over part of the flour mixture. Gently toss with a fork and push to the side of the bowl. Sprinkle another tablespoon of milk over another dry part, toss with a fork and push to the side of the bowl. Sprinkle another tablespoon of milk over another dry part, toss with a fork and push to the side of the bowl. Repeat with the remaining milk until
all of the flour mixture is moistened. Press the dough together to form 2 equal balls, then flatten into disks. Roll out the crusts right away, or wrap the dough tightly, smoothing out any little wrinkles or air pockets, and refrigerate for up to 2 weeks. On a lightly floured surface, roll out each ball to a thickness of 1/8 inch. Use a light touch and handle the dough as little as possible. To prebake an empty crust, preheat the oven to 400 F. Press 1 rolled-out crust into a 9- or 10-inch pie plate. Line with parchment paper and weight the crust down with dry beans or pie weights to keep the crust from bubbling or shrinking. Bake for 10 minutes, until firm and lightly browned. To parbake the crust, remove it from the oven after about 10 to 20 minutes, when you first see a golden hue to the crust.
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Soft Glazed Gingerbread Yields 12 to 20 cookies Dough 3 3/4 cups all-purpose flour 1 tablespoon cocoa powder 4 teaspoons ground ginger 1 1/2 teaspoons ground cloves 2 teaspoons ground cinnamon 1/2 teaspoon baking soda 1 teaspoon salt 1 1/4 teaspoon black pepper, freshly ground 1 cup unsalted butter, at room temperature 3/4 cup plus 2 tablespoons granulated sugar 1 large egg 1/2 cup blackstrap or other dark molasses 2 tablespoons light corn syrup Glaze 1 2
cup confectioners' sugar tablespoons water
To make the dough, stir together the flour, cocoa powder, ginger, cloves, cinnamon, baking soda, salt, and pepper in a mixing bowl. Set aside. Using a stand mixer fitted with the paddle attachment, beat the butter on medium-high speed until creamy. Slowly add the granulated sugar and mix on medium speed until the mixture is completely smooth and soft. Stop the mixer and scrape down the sides of the bowl with a rubber spatula as needed. Add the egg and mix well. Add the molasses and corn syrup and beat until incorporated. Stop the mixer again and scrape down the sides of the bowl. Add the flour mixture and beat on low speed until a dough forms that pulls away from the sides of the bowl and all the ingredients are well incorporated. Remove
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the dough from the bowl, flatten it on a large piece of plastic wrap into a rectangle about 1 inch thick, cover the dough with plastic wrap, and refrigerate overnight. Preheat the oven to 350 F. Line a baking sheet with parchment paper or a nonstick liner. Unwrap the dough and place on a floured work surface. If using a plaque with a design, roll out the dough 1/3-inch thick, lightly dust the top with flour, press your cookie molds over the dough, and then cut the shapes with a small knife and place on the prepared baking sheet, spacing them about 1 inch apart. Alternatively, using the mold as a guide, cut around it with a small knife, flip the mold over so the design is facing you, and place the dough over it, pressing it into the design. Unmold the shapes onto the prepared baking sheet, leaving about 1 inch between them. If using a patterned rolling pin, lightly dust the lined baking sheet with flour and transfer the dough to the pan. Lightly dust the top of the dough with flour and roll it into a rectangle about 1/3-inch thick with a plain pin. Then, using the patterned pin, roll over the dough with enough pressure to ensure a clear impression of the design. Trim the sides with a small knife. It is not necessary to cut into smaller sizes before baking. Bake the cookies until lightly golden along the sides but still soft to the touch in the centers, 7 to 15 minutes. The timing will depend on the size of the individual cookies, or if you have made a single large patterned piece that will be cut after baking. While the cookies are baking, prepare the glaze. In a small bowl, whisk together the confectioners' sugar and water until smooth.
When the cookies are ready, remove from the oven and let cool on the pan on a wire rack for about 10 minutes. Then, while the cookies are still warm, using even strokes, brush a light coat of glaze on top of each cookie, evenly covering it. Let the cookies cool completely. When the glaze dries, it should leave a shiny, opaque finish. If you
have used a patterned pin to make a single large plaque, cut into the desired sizes with a small, very sharp knife. The cookies will keep in an airtight container in a cool place for about 2 weeks. They do not freeze well, however, as glaze becomes watery when they are thawed.
e’S u C G O R i p me Cooked Food EveArydFa e “Ho
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open monday - friday 10:00 am - 1:30 pm
985.479.7800
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Buffet basics: Safety first Food is a key component of any social occasion. Party hosts often rely on buffet-style offerings as opposed to sit-down meals to feed guests in environments where space may be limited. Buffets also are handy when hosting guests with various dietary restrictions or people who are picky eaters. When establishing buffet service, hosts and hostesses can heed some safety guidelines that can help prevent fires and promote guests’ health. Skip the bacteria buffet Foodborne illnesses can occur when bacteria in food proliferates. Serving food buffet-style requires keeping hot foods at an internal temperature of at least 140 F and cold foods on ice so they stay 40 F or cooler. The U.S. Food and Drug Administration advises food be kept out at room temperature no longer than two hours. If the buffet table is located somewhere ambient temperatures are high, such as outdoors in the sun, reduce holding time to one hour. Then promptly pack up any buffet leftovers and refrigerate them. Offer to serve It is difficult to maintain the hygiene of buffets when multiple hands are in the food. Having a buffet host or hostess who can serve items reduces the number of people who touch the food, potentially ensuring
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illness does not spread. Keep items covered This is especially handy when foods are served outdoors and may be susceptible to flies and other insects. Few people want a meal with a side dish of ants, flies or gnats. Not only can insects be off-putting, they can carry diseases that spread to the food. Prevent fire hazards Keeping food warm for serving may require the use of electrical serving dishes or chafing dishes heated with gel fuel canisters. Place buffet tables in remote areas to reduce the likelihood that open flames are bumped into and knocked over. Do not stretch extension cords or plugs across areas of high traffic. Keep a watchful eye on young children and always keep fire extinguishers close to serving stations. Avoid burns Use plastic or coated-handle serving utensils to prevent guests from burning themselves while making their plates. Keep these utensils on serving platters nearby rather than resting them in the hot pans. Wait for water in chafing dishes to completely cool before attempting to pour it down the drain. Do not move hot appliances until they have cooled off. Buffets are a convenient way to feed crowds. Maintaining foods and hygienic serving stations can keep hosts and guests safe.
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Simple rules for wine and food pairings To novice dinner party hosts, the vast array of wines and flavors can make selecting a bottle or two to accompany a meal a bit more challenging. But one need not be a master sommelier to find the right pairing. The following tips can help anyone select wines to go with their menu or the type of occasion. * Work from light to dark. Just as you begin a dinner service with some appetizers and salad before moving to heavier courses, the wine should follow suit. Select lighter wines to accompany the earlier course before opting for deeper, richer wines as the meal progresses. * Consider champagne to accompany appetizers and opening courses. Champagne works particularly well with salty foods, which is why it is often a good match for hors d’oeuvres. If your’s is a cocktail party
only, you may want to exclusively serve champagne, which typically pairs well with passed finger foods and even bite-sized desserts. * Opt for sauvignon blanc when you do not want the flavor of the wine to be overwhelmed by the food. Sauvignon blanc works with early courses that pack a flavorful punch. Sauvignon blanc can be grassy or tropical in flavoring, depending on the region in which the grapes were grown. It is commonly described as crisp and fresh in flavor and is often recommended with sushi. * Match delicate seafood dishes with a light wine. Pinot grigio or chablis are delicately flavored and will pair well with seafood. Fish that is served in a rich sauce may be better matched with a heartier chardonnay. * Make rose your go-to wine when serving cheese. Although some cheeses work great with white or red, rose is typically a safe bet when serving cheese because of its acidity
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a b * c s p h e * r r P h p s Th p y y y t f b
and fruity character, offering the best of both worlds. * Hearty meats, such as steaks and chops, pair well with rich reds. Cabernet sauvignon and bordeaux are great when paired with meat. Malbec and shiraz can hold their own if meats are spiced and extremely flavorful. * Rustic wines will work best with rustic recipes. Try to find a wine from the same region from which the meal originated. Pinot noir is a light-bodied red wine that has full flavor and can work with many pasta dishes as well as earthy ingredients, such as mushrooms. Though some people follow a strict personal code regarding wine pairings, your personal tastes should dictate what you ultimately serve. Experimentation can yield an unexpected flavor combination that complements the nuances of both the food and the wine.containers instead of bottles.
People are drawn to other sparkling wines besides champagne for various reasons. For some, cost is a heavy consideration, as authentic champagne can be considerably more expensive than sparkling wine. In addition, some people find less expensive champagnes are not as palate-pleasing as sparkling wines. Few things are more universally associated with celebrations than a bottle of bubbly. Subtle differences set sparkling wines apart from champagne, but personal preference is oftentimes the deciding factor when choosing which beverage to choose for a special occasion.
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Irresistible Basil Mashed Potatoes Serves 4 to 6
moment or two until the leaves wilt and slightly change color and lift out of the pot using a slotted spoon, then plunge into a bowl of ice water. Leave for about five minutes or until it turns brightly colored, then lift from the ice water.
2 pounds floury, baking-type potatoes, peeled and cut into chunks Salt 2 to 3 cups fresh basil leaves of any type 3. Heat the cream in a saucepan until (2 to 3 ounces -- a nice big bunch) bubbles form around the edge of the pan. 2 cups heavy (whipping) cream or half- and-half 4. Squeeze the basil in your hands gently 4 tablespoons butter to rid it of excess water from cooking. Black pepper Place in a food processor and whirl to puree. Slowly pour the hot cream into this 1. Place the potatoes in a saucepan and pureed basil and whirl until it forms a fill with water to cover. Add a big pinch of fragrant, pale green cream. salt. Bring to a boil and cook, covered, for about 10 minutes, or until the potatoes are 5. Coarsely mash the potatoes with a just tender. Drain, return to the heat and masher, then add the basil cream and shake for a few minutes to dry them out; mash it in; work in the butter, and season turn off the heat, cover the pan and keep to taste with salt and pepper. If you’re warm. serving duck or lamb, serve the pota2. Meanwhile, blanch the basil. Plunge it into a saucepan of boiling water, cook a
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toes with a drizzle of the port reduction around the edge.
Cajun Clam Chowder 1 stick of butter 3 tbsp. all purpose flour 2 c. chopped onion, celery, & green onion mix. (Pre-cut works great.) 1 can cream of celery soup 1 can cream of potato soup 2 cans cream of mushroom soup 2 cans cream style corn 1 qt. half & half 2 – 3 c. whole milk 1 box of mushrooms, sliced thin 2 lbs.. peeled shrimp or crawfish tails 1 lb. crab claw meat 2 cans minced clams, drained 1 c. white wine (optional) 1 tbsp. Worcestershire sauce 1 tbsp. cajun seasoning (Tony’s) 1 tsp. hot sauce Make a blonde roux in a sauce pan with the butter and flour. Stirring constantly, cook the roux until it just starts to change color. Add the onion mix, lower heat, continue
stirring, and cook for 3 minutes. Transfer into a large stock pot. Add cream of celery and cut up mushrooms. Cook 3 minutes over medium heat. Then add all cans of soup, hot sauce, Cajun seasoning, and Worcestershire. Bring to a slow boil. Now add all the seafood. You don’t have to use the same ones. You can use others like Oysters or other variations that you want. Add the half and half and milk to get the consistency you want. Now that everything has been added, keep heat LOW and cook for 30 minutes. If you want to add wine, now is the time to add it. Remove from heat, add the wine, stir, and let sit for 10 minutes with LID OFF. — Mike Watson, LaPlace
Serving The River Parishes Since 1975
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Chocolate-Strawberry Pie Yields 1 pie
1. Place the strawberry halves in a single layer in the bottom of the pie crust.
pint fresh strawberries, washed, trimmed and halved 1 store-bought (or homemade) chocolate cookie pie crust 2⁄3 cup sugar 1⁄4 cup cornstarch 2 tablespoons unsweetened cocoa powder 1⁄4 teaspoon minced crystallized ginger 1⁄8 teaspoon ground nutmeg Pinch of kosher or sea salt 6 large egg yolks 2 1⁄2 cups half-and-half 6 ounces bittersweet or semisweet chocolate, chopped 1⁄2 tablespoon rum extract 1 teaspoon vanilla extract additional strawberries for garnish (optional)
2. In a medium saucepan, whisk together the sugar, cornstarch, cocoa powder, ginger, nutmeg, and salt over medium heat.
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3. Whisk in the egg yolks to create a thick paste. Gradually whisk in the half-and-half until the mixture thickens, about 5 minutes. Bring to a boil and cook for 1 minute. Remove from the heat. 4. Add the chocolate and whisk until combined. Add the rum and vanilla extracts. Cool the mixture for 4 minutes. 5. Pour the filling over the strawberries and up to the top of the crust. Chill the pie for 2 hours or until set. 6. Garnish with additional strawberries.
“It is easier to build strong children than to repair broken men.” ~Frederick Douglass, 1818-1895
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Spicy Cheese Balls Makes 35 to 40 bite-size balls 1 8-ounce package cream cheese, at room temperature 1 cup grated sharp cheddar cheese 1 teaspoon minced garlic 1 tablespoon chopped fresh parsley 1 teaspoon cayenne pepper 1 teaspoon freshly ground black pepper 1⁄2 teaspoon kosher salt 1 cup finely chopped walnuts
Shape the cheese mixture into 35 to 40 small cheese balls, each about the size of a large marble. Roll each cheese ball in the walnuts, coating the outside (you may to press a little to ensure sticking). 3. Serve the cheese balls on a large platter. You can put a toothpick in each ball, but you could also surround them with crackers and let guests use their hands. It all depends on what kind of party you’re having.
1. Put the cream cheese, cheddar, garlic, parsley, cayenne, black pepper, and salt in a food processor. Process for 5 to 10 seconds, until well blended. Scrape the mixture into a bowl, cover, and refrigerate for 1 hour. 2. Spread the chopped walnuts on a plate.
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