HOUSE & Home C E L E B R AT I N G
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Highlights from Acadiana’s Culinary Classic
STYLE
OF SOUTH LOUISIANA
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ANNIVERSARY
ISSUE The Year in Review
2011 holiday gift guide
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CONTENTS
NOVEMBER 2011
18 Features
Departments
18 2011 Holiday Gift Guide House & Home’s Annual Showcase of Gift Ideas
12 Ask The Expert Larayn Guidroz Swags and Tassels
26 14th Aniversary Issue: The Year in Review Readers’ Top 14 Photo Picks
14 Buzz Acoustical Specialties & Supply, Inc.
34 Classic Dish Highlights from Acadiana’s Culinary Classic 2011
In Every Issue 8 Mailbag 10 Publisher’s Note 49 December Preview
4 HOUSE and homE November 2011
42 Local Flavor Appetizers Aplenty 46 Art Studio Featuring Pottery Artist Rocky Broome 50 Style File Simply Seasonal
On the cover: Among Chef Michael Dardenne’s featured recipes in this issue, Blackened Shrimp with Grilled Pineapple Salsa packs a bold punch with a tangy finish. This appetizer can be prepared in advance and artfully (yet quickly) assembled at party time. Photo by Melissa Oivanki. Story on page 42.
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Signature Date
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Ad Creation includes two rounds of proofing changes. An additional charge will be added per change after initial proofing.
H&H
A product of Renaissance Publishing Group, LLC Since 1997, Celebrating our 14th Year
Publisher/Editor Nancy L. Trahan ntrahan@houseandhomemagazine.net Photographer/Creative Services Melissa Oivanki melissa@houseandhomemagazine.net Contributing Art Director & Web Designer Cheryl Prats cprats@me.com Office Administrator Cheryl Wilks cwilks@houseandhomemagazine.net Contributing Writers Michael Dardenne Stu Gonsuron Samuel R. Irwin Holly A. Phillips Greater Baton Rouge Circulation RoadRunner Distribution Lafayette Circulation Pat Galley Advertising Inquiries: Sales Office (225) 761-1884
8831 Bluebonnet Blvd., Baton Rouge, LA 70810 Tel 225.761.1884 • Fax 225.454.6843 www.houseandhomemagazine.net House and Home magazine (ISSN 1524-3966) is published monthly by Renaissance Publishing Group, LLC, copyright 2011. House and Home magazine is available for home or business delivery by annual subscription. Send check payable to Renaissance PublishingGroup, LLC. The cost is $20 for one year (10 issues) or $36 for two years (20 issues). Reproduction is strictly prohibited without prior consent of the publisher. Opinions expressed in House and Home magazine are those of the writers or sources and do not necessarily reflect the views of the publisher, nor do they constitute an endorsement of products or services shown herein. Although the information and recommendations in this publication have been compiled from sources believed to be reliable, Renaissance Publishing Group, LLC, makes no guarantee as to, and assumes no responsibility for, the correctness, sufficiency or completeness of such information and recommendations. 6 HOUSE and homE November 2011
(Durel wants the 1/16” bleed built in) Object/Crop Area/Make: to make pdf that will CROP Artboard size
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[ MAILBAG ]
HOUSE LOUISIA NA STYLE OF SOUTH CELEBR ATING THE
Southern Bath & Kitchen
traditional a perfect A stylish alternative to lounge comfortably at and control while you quality of the to provide safety, comfort firsthand the exceptional showroom to experience soaking depth. Visit our Wall bath. KOHLER® Elevance Rising
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maGaZInE HOUSE and HOmE
September 2011
The KiTchen issue
HOUSE CELEB RATIN G
OutdOOr living: Kitchens & MOre
THE STYLE OF SOUT H LOUIS IANA
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& HOME w
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VOLUme XIV, ISSUe 9
Bath Elevance™ Rising Wallwalk-in-baths, Elevance Rising Wall bath is designed
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At IS eNVI r rm
Thank you for positioning Adams Aluminum in your recent cover and feature article on a project built by Van Alan Homes for the Parade of Homes [“Optimum Outdoors” by Holly Philips, with photos by Melissa Oivanki, September 2011]. The credit to our company is a generous gesture and greatly appreciated.
e Nm O
BUILDING BLOCKS
design
Send your ideas and opinions to
AwArds
2011 winners Part 2 of 3
House & Home
THE✱ BATH
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Robert Fletcher Adams Aluminum Pool & Patio Enclosures Mandeville
We want to hear from you!
ATOUROF NIGHT-LIT GARDENS
Attn: Mailbag DESIG
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WINN ERS Part 3 of 3
8831 Bluebonnet Blvd. Baton Rouge, LA 70810 or via e-mail to
ART SMART What an honor to be included in House and Home’s Art Studio section [July/August 2011]. I feel so blessed to be doing what I love and I’m very much appreciative of the feature. Thank you for your continued support of local artists in our area. I personally can’t thank you enough! Lauren Barksdale Hill Baton Rouge
editor@houseandhomemagazine.net.
WE THOUGHT IT WAS A GOOD IDEA AT THE TIME
Please note that letters may be edited
Publisher’s Note: You spoke and we listened. Readers like you offered a mix of reactions to our smaller format in the September and October issues. By and large, the majority of you said you wanted a bigger issue with larger images and type that’s easier to read. We appreciate your input and were glad to be able to deliver!
RECOMMENDED bY pretty much, almost, EvERYONE.
for length and clarity. If you’ve missed an issue of House & Home or would like additional copies, visit www.houseandhomemagazine.net to order back issues or subscribe.
Christmas ornaments, ribbon and floral pics in the colors of Christmas.
96% customer referrals. That pretty much is almost everyone.
Custom door wreaths, mantel pieces and table arrangements
HURRY for best selection! (225) 755-8383 (337) 839-2000
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NEW LOCATION: the Bayou Plaza Shopping Center
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8 HOUSE AND HOME November 2011
Furniture by Shelby FrugĂŠ Louisiana Furniture Gallery
Mike Thompson Homes
337-984 0687 / 337-288-6278 thompson-home@msn.com Lafayette,LA
houseandhomemagazine.net 9
[ PUBLISHER’S NOTE ]
“
“Too often we underestimate the power of a touch, a smile, a kind word, a listening ear, an honest compliment, or the smallest act of caring, all of which have the potential to turn a life around.” —Leo S. Buscaglia
Nancy Trahan Publisher
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Lighting , L anter n s , Fan s , Cu sto m Iron Door s & R ail s
2 25 .3 30 .6 20 0 1.86 6.49 5.48 37
ast month, about two weeks after my 40th birthday, a packaged arrived at my home. In the left-hand corner was a return address of The Woodlands, Texas, one I recognized as the home of a college friend. I hadn’t heard from Nicole in many months or more, so, on my walk from the mailbox to the house, I found myself wondering what in the world she had sent to me. With the date far enough removed from my birthday, I wasn’t anticipating a gift. Inside the package was in fact a birthday gift of stationery and a soft-back book. A greeting card offered belated birthday wishes and sincere hopes for a memorable year. Nicole’s gesture wasn’t extraordinary, but it came at just the right time. During the past several weeks at House & Home, my staff and I have been challenged by a mix of reactions to the smaller-size format we published in September and October. Some of you reached out to let us know the smaller photos were a disappointment. We needed to hear it. Fortunately, we were able to quickly correct a decision that might not have been the best decision in the first place. And so here, with this issue, we are back to full size. (Thanks to our advertisers and subscribers for bearing with us through this transition.) Among the emails I’ve received in the last few weeks, there were some wonderful comments from long-time readers I’ve never met but whose names are familiar from our subscription roles, including Jean Giersher, Karen Derbes and Dianne Dannhaus. Much like my friend Nicole’s package, emails from these readers offered much-welcome messages of support and encouragement, and they came at just the right time. Tomorrow I’ll carve out time to write a note to Nicole, letting her know how much I appreciated the gift and kind words. When I find myself mired down in the busy tasks of the day, I’ll remind myself that it’s important to take time to offer support, just as it’s important to express gratitude for support given. With this issue, House & Home celebrates 14 years. I offer my sincere thanks to the many people who have supported us along the way. ■
2026 Wood d al e B l v d . B ato n R o u g e , L A
w w w. o l d s o ut h lig h t ing . c om
10 HOUSE AND HOME November 2011
”
Your comments are welcome. Email ntrahan@houseandhomemagazine.net
1119 NORTH BLVD. BATON ROUGE, LOUISIANA 70802
Phone: (225) 343-0571 Fax: (225) 344-3919 edjenkins@edjenkins.com www.edjenkins.com
We offer a wide range of services including professionally planned and executed landscaping, outdoor cooking areas, custom swimming pools, courtyards and more! houseandhomemagazine.net 11
[ ASK THE EXPERT ]
An Evening of Art in Mid City An Evening of Art in Mid City
Q:
Q:
I want to update the décor in my living spaces before holiday guests arrive. In the weeks prior to Christmas, what can I expect to be able to accomplish?
M II D D CCI ITTYY AARRTT && DDE ES S UTLUT RUARLA L I SRTI C R TI C T M I GI G N NC C UL D ID ST
Friday Friday November18th, 18th,2011 2011 November
*
6:00 pm pmto to10:00 10:00pm pm 6:00 In the the Mid MidCity CityArt Artand andDesign DesignDistrict District In (Original (Original Art ArtTax TaxFree FreeCultural CulturalDistrict) District)
CAROL HA LLOCK CAROL HA LLOCK
A:
*
NANCY JEA
TINA UFFORD
* * * ** ** **
TINA UFFORD
There is plenty of time to freshen up the house prior to Christmas. First and foremost, think paint! Without a doubt, Free! Free! Fun! Fun! painting is a quick and inexpensive way to renew your living spaces. See See the thelatest latestart arttrends trends Using coordinating colors or the same color in different shades from Meet the artists room to room is a great way to update. Meet the artists Experience an evening Another simple way to give your home a fresh new look is by Experience an evening of shopping rearranging furniture and editing rooms. Accessories, artwork and of shopping Enjoy hors d’oeuvres new rugs to match the new paint scheme are readily available. Enjoy hors d’oeuvres & beverages Add holiday impact by purchasing Christmas decorations to & beverages MID CITY MERCHANTS: White Light Night Shuttle service available coordinate with the new paint color choices. Shuttle service available Need help choosing colors or making quality selections? A designer Everyone is invitedLLC to our FREE Abat-Jour, • Agame Yoga & Meditation Center celebration of the arts on Friday, Special thanks to our Sponsors! or stylish friend can help add a new eye to your living spaces. ■ Aladdin’s Lamp Antiques • Artists Inside Circa 1857 • Artvark, Ltd
*
N TUTEN
November 18th• from 6 pm toFloral 10 pm. Atomic Pop Shop B Sharp Salon & Uniques • Bistro Byronz
VisitHa 48 businesses at our 14thGallery annual Brew Ha! • Caffery • Cajun Electric & Lighting CITY MERCHANTS: White Light Night MID CITY MERCHANTS: White Light Night Mid City Merchants White Veterinary Light Night. Capital Heights Clinic • Carco Awards
Chef Don Bergeron Enterprises & Mid City Market
Picture yourself among thousands of The Child Development Cooperative • Circa 1857 • Corks N Canvas Everyone is invited to our FREE twinkling tiny white lights among•the Everyone isAudio invited to our FREE Custom Video • Denicola’s Elizabethan • Fleur De Lis Pizza NANCGallery Yto celebration of the arts on Friday, Special thanks our JEAN FOR MORE INFORMATION VISIT: TUTESponsors! MAGGIE MARSH N Value of Mid City, visiting with • Government celebration of Agency thestately arts onoaks Friday, Special thanks to ourHardware Sponsors! Fourrier • Gallery Bohemia True NANCY JE November 18th from 6 pm to 10 pm. midcitymerchants.org AN TUTE artists as you admire their works and enjoying various horsBaton d’oeuvresVISIT: and FOR MORE INFORMATION November 18th from 6 pm to 10 pm. Insurance Associates of Rouge, LLC • LaCarreta Mexican Cuisine N Visit 48 businesses at our 14th annual beverages. Many businesses will have toUnion add an extra elementBeaux Feet • Mac Consulting Group Visit 48 businesses atlive ourmusic 14th annual LES Federal Credit • Little midcitymerchants.org Mid City Merchants White Light Night. to the festivities.Match Since eachMerchants location offers own special personality Point Tennis &Night. Fitness Boutique • Mid City Redevelopment Alliance Mid City WhiteitsLight and spin on the event, mapMJ’s out your quest• to visit as many merchants Cafe Monjunis ItalianasCafe’ & Grocery • Mosaic Garden Picture yourself among thousands of possible. To makePicture it easy yourself to hop from Piggly among Wiggly thousands of• Ragusa’s Automotive • Red Stick CrossFit twinkling tiny white lights among the location to Reginelli’s another, justtiny stepwhite ontolights among Pizzeria • Rotolo’s Pizzeria • Rue Cou Cou • Sabai Jewelry Gallery twinkling the Light Night onestately oaks of Mid City, visiting with MAGGIE MARSH one of our free shuttle buses. Sanctuary Spa & Retreat Center • Sharvarsh’s Jewelry Design Shop stately oaks But of Mid Day City, visiting with ou admire their works and enjoying various hors d’oeuvres and remember, just and like enjoying Cinderella, the Superior Grill artists as you admire their works various hors d’oeuvres and• Time Warp Boutique • Tipton Associates Many businesses will have live music to add an extra element turnwill into pumpkins at 10 Victoria’s Toy Station • Yoga Bliss • Yvette Marie’s Café beverages. Manyshuttles businesses have live music topm. add an extra element vities. vited Since to oureach FREElocation offers its own special personality to the festivities. Since each location offers its own special personality nf the the arts event, out your quest to visit as many merchants as thanks to our Sponsors! onmap Friday, Special Liz Walker, and spin on the event, mapChairman out your quest to visit as many merchants as Media Sponsors othmake to10 hop from fromit6easy pm to pm. Thursday, November 10th Day, possible. To makePeggy it easy toAdvertising hop from 7-10 p.m. @ Circa 1857 n to another, justannual step onto esses at our 14th Nancy Jean (1857 Government Street) one location to another, justTuten, stepArtist ontoPlacement free shuttle But hants Whitebuses. Light Night. Carrie Broussard, Administration one of our free shuttle buses. But just like Cinderella, the Food, Beverages, Music, remember, just like Cinderella, the Art Preview & Silent Auction n among into pumpkins at 10 elf thousands of pm. shuttles turn into pumpkins at 10 pm. white lights among the $35 per person $60 per couple fairman Mid City, visiting with Media Sponsors Thursday, November 10th Liz Walker, Chairman Benefiting Public Art Media Sponsors dvertising ious hors d’oeuvres and Thursday, 7-10 p.m. @ Circa 1857 November 10th Peggy Day, Advertising 7-10 p.m. @ Circa 1857 uten, Artist to add anPlacement extra element (1857 Government Street) Nancy Jean Tuten, Artist Placement (1857 Government Street) ard, Administration n special personality Food, Beverages, Music, Carrie Broussard, Administration t as many merchants as Food,Auction Beverages, Music, Art Preview & Silent Art Preview & Silent Auction $35 per person $35 per person $60 per couple $60 per couple Benefiting Public Art
White Light Night
PREVIEWSponsored PARTY By:
White Light Night White Light Night
PREVIEW PARTY PARTY PREVIEW
Larayn Guidroz Swags and Tassels Swagsdesign@aol.com
An Evening of Art in Mid City
REVIEW PARTY
ursday, November 10th 7-10 p.m. @ Circa 1857
Benefiting Public Art
Media Sponsors
(1857 Government Street)
Photos by Melissa Oivanki
hite Light Night
An Evening of Art in Mid City An Evening of Art in Mid City
ood, Beverages, Music, Preview & Silent Auction $35 per person $60 per couple Benefiting Public Art
FOR MORE INFORMATION VISIT: midcitymerchants.org An Evening of Art in Mid City
12 HOUSE AND HOME November 2011
Do you have a question for a local expert? We’ve got an answer. Email info@houseandhomemagzine.net
RICHARD OURSO, CKD, CAPS BATON ROUGE, LOUISIANA
oursodesigns.com 225.931.4312
ENJOY THE HOLIDAYS IN A CASUAL WAY!
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[ buzz ]
For most consumers, homeimprovement ideas are cultivated in design and supply showrooms. There, mixes of materials in sample Albert Greene opened Acoustical Specialties in 1975. Today he poses inside of the Fireplace Division, where a variety of decorative fireplace applications are on display throughout the showroom.
displays give notions of real-life applications that homeowners can envision inside of their own spaces. These visual ideas, combined with old-fashioned service and the option to procure materials for nearly every aspect of the job in a one-stop shop are the hallmarks of Acoustical Specialties and Supply, Inc. A longtime favorite source among building and remodeling contractors, this local business also welcomes the opportunity to work with homeowners in a friendly and educational environment.
Supplying Ideas Describe the products and services that Acoustical Specialties offers. Acoustical Specialties offers a variety of commercial and residential building materials including acoustical ceilings, drywall, metal framing, flooring, fireplaces, countertops, cultured marble, insulation, stucco, sealants, Blue Star appliances and more. 14 HOUSE and homE November 2011
How did the business get started? I opened Acoustical Specialties in 1975 as commercial ceiling supply company. How has Acoustical Specialties grown over the years? Since 1975, Acoustical Specialties has grown to encompass much more than ceilings. Expansion began with
Always a popular selection for their ease and convenience, a large selection of realistic-looking gas logs is on display at the showroom.
In the fireplace division, mantel options on display range from classic American to European styles and everything in between. Select mantels include surround options ranging from ceramic and stone tiles to slab granite.
the addition of several more commercial divisions before branching out more into the residential market with the addition of offerings such as countertops and fireplaces. What are some of the unique options that you can offer clients? Acoustical Specialties offers a variety of product options without the frustration of a large home improvement warehouse. Each of our customers is treated to one-on-one service and expert advice to assist them through the selection process. What is a typical day like for you and your team? It’s all about the customer! Greeting and assisting with a friendly smile is what we do!
What are some of the most interesting or difficult jobs you have worked on? One of the most exciting aspects of the building supply industry is that every job is unique. Each has its own difficulties and its own rewards. There’s never a dull moment around here! What is the most challenging aspect of your work? What do you enjoy most? It is a daily challenge to keep current with the changing trends of today’s market. The most enjoyable part of business here is getting to know each customer and knowing we are providing them with products that will be a part of their day-to-day lives for years to come. What are some of the most popular trends that clients are asking for? Most of our clients are moving away
from overly “fussy” or “fancy” looks in favor of natural materials in warm, earthy tones to bring an understated elegance to their homes. What should homeowners know about your services to understand how you can best assist with their needs? Our goal is to provide excellent, one-on-one service to each of our customers. When a homeowner enters our residential showroom, he or she can expect to be greeted by a member of our friendly sales staff who will assist them through each step of the buying process. With so many options out there to choose from, it is easy to become overwhelmed by the sheer volume of decisions to be made in the process of building or remodeling a home. Our knowledgeable staff can help ease the houseandhomemagazine.net 15
[ buzz ]
Right: Offering ideas to fuel homeowner’s imaginations, cabinet selections are packaged into realistic vignettes among brick and flooring samples. Below: This bathroom vignette is one of several on site that illustrates options in configuration of the bath as well as tile and fixture selections.
burden by providing information on each of our products and assisting the customer by narrowing down their selection based on their unique needs and desires. What are some of your goals for your business going forward into the future? Do you have plans to expand or change your offerings? Our product managers are encouraged to look for new product lines so that we stay on the cutting edge and offer customers what they need for their residential and commercial projects. What is your favorite part about working with your customers and suppliers? Many of my closest friendships throughout the years have been formed through business. At 74 years of age, my customers, suppliers and co-workers alike have truly become my extended family. What sets Acoustical Specialties apart from competitors? Service, service, service! We want to get to know our customers in order to better serve them throughout their building or renovation process. We view each customer as an individual. n
Acoustical Specialties and Supply, Inc. 12434 S. Choctaw Dr., Baton Rouge (225) 272-9545 acousticalspecialties.com
16 HOUSE and homE November 2011
10%
Bring in this ad for off In-Stock Hargrove gas logs through November
Twilight Inferno Twilight Inferno highlights the realism of Hargrove’s lovely split wood, yet also offers detailed bark textures, and dark charred areas, creating an incredibly beautiful log set.
ACOUSTICAL Specialties & Supply , Inc.
www.acousticalspecialties.com MON - FRI 7:00 - 5:00 • SAT 10:00 - 2:00
12434 S. Choctaw Drive, Baton Rouge, LA (225) 272-9545 ext. 3 or (888) 275-9545 ext. 3
Fine Outdoor Furniture For a backyard as inviting as the rest of your home!
Swimming Pool Service, Repair & Renovation: 1-800-960-7665 Baton Rouge 11358 Perkins Rd. Formerly Campanile’s Home & Patio 225-769-1214
Lake Charles 3213 Common St. 337-433-1193
Lafayette 1221 Kaliste Saloom Rd. 337-984-9884 4244 W. Congress St. 337-984-9881
Gonzales 13375 Hwy 44 225-647-2669
Expert Bio Guard pool water care • Free computerized water analysis • Ingound pools • Above ground pools Hot Spring Spa & Caldera Hot Tubs • Pool renovations, maintenance & weekly service contracts www.SabinePools.com • Service & Repair Hotline 1-800-960-POOL (7665) • follow us on houseandhomemagazine.net 17
2011 Holiday Gift Guide Cozi Interiors LD Linens & Décor
Roussels of Gonzales Grossie’s Furniture, Inc. These textured metallic gold bowls are stylish accessories and make great gifts for the fashion-forward loved ones in your life. The porcelain Chloe bowl adds just the right touch of glam to any room. Sold separately, the small and large bowls are priced $75 and $125. Cozi Interiors 4265 Perkins Rd. Baton Rouge (225) 246-2671
18
HOUSE AND HOME November 2011
Treat your guests to drinks Give the gift of local flavor when you shop LD’s selection of whimsical platters. These original designs are Louisiana inspired and practical, too. Give a platter to anyone on your gift list and buy one for yourself to serve up holiday appetizers! Priced $42. LD Linens & Décor 4265 Perkins Rd. Baton Rouge (225) 246-2471 www.ldlinensanddecor.com
Just in time for the holidays, you can own the cypress dining table you’ve been dreaming about. Looking for great gift ideas? Handcrafted cypress tables are also a great holiday gift for loved ones. Now through December 31, 2011, a 6-foot table can be yours for just $900! Grossie’s Furniture, Inc. 1577-A Mills Hwy. Breaux Bridge (337) 654-8263 www.grossiescypress furniture.com
A unique, one-of-a-kind gift for that special person in your life, these embellished photo frames are custom designed and handmade by our staff. A wide variety of sizes and styles with varied combinations of ribbon adornments ensures a seemingly endless selection. Custom orders are welcome. Prices start at $45. Roussels of Gonzales 1486 N. Airline Hwy. Gonzales (225) 647-7995 www.rousselsgonzales.com
Give Thanks and Get Gifts
Stanton’s Appliance
Ring in the 2011 holiday season with some great gift ideas shown here as part of House & Home’s second-annual Holiday Gift Guide. Check off items on your gift-buying list and support local businesses this when you buy gifts close to home. Among the gift options suggested here by local businesses are a mixed bag of Louisiana decorative accessories, a collection of musthaves for cooking, comfort and entertaining as well as several one-of-a-kind handcrafted treasures by regional artists and craftsmen.
Acoustical Specialties
Swags and Tassels Bring an element of style to your dining space with these chic, Chippendale-inspired dining table and chair covers. Made of stain-resistant nylon, the covers offer a fresh look for holiday entertaining but are practical enough for yearround entertaining style. The 6-foot table cover is $79.95. Chair covers are $39.95 apiece. Swags and Tassels 1416 S. College Road Lafayette (337) 237-1732
This electric fireplace insert by Dimplex North America is designed for use in an existing fireplace, making it an effortless gift option for the coldnatured loved one on your gift list. Lifelike, patented flame technology creates the look of a real wood fire, providing supplemental heat for up to 400 square feet of living area Remote control included. Acoustical Specialties & Supply, Inc. 12434 S Chocktaw Dr. Baton Rouge (225) 272-9545, ext 3 www.acousticalspecialties.com
With the touch of a button, bake and grill your favorite foods in this Stainless Steel Microwave Countertop Convection Oven by Frigidaire. This electric fireplace insert The convection feature cooks faster than your traditional oven with less kitchen heat. It comes with a glass turntable for microwaving and, yes, a metal pan for traditional oven cooking. Defrost almost anything, quickly and evenly or keep food warm until everything — and everyone — is ready. Stanton’s Appliance 4747 Perkins Road (225) 924-0888 2450 N. Sherwood Forest Blvd., Baton Rouge 225-275-6220 www.stantonsace.com
All Wood Furniture All Wood Furniture’s cypress HDTV stands are handcrafted and custom built north of Lafayette in Carencro. Available in 4-, 5- and 6-foot widths or custom sizes, the TV stands are available in several configurations, with and without drawers and optional storage. As shown: Fleur De Lis TV stand in Antique Black Finish. Prices start at $649. More styles are featured on the website. All Wood Furniture 1508 W. Pinhook Drive 2842 NE Evangeline Thruway Lafayette (337) 896.4400 www.allwoodcompany.com
houseandhomemagazine.net
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Gift Guide
A natural shell candle makes a beautiful gift and a lovely addition to any home décor. Our source hand pours candles in south Louisiana using only 100% pure fragrance and soy wax for a cleaner, longer-burning product. The shells are sourced from exotic locations around the world and, like snowflakes, no two are identical. Available in a range of sizes and scents, the shell candles range $25 to $120. The Retreat Spa & Salon 8831 Bluebonnet Blvd. Baton Rouge (225) 71-4567 www.TheRetreat-BR.com The Lauren Barksdale Hill 2012 Calendar features images of paintings by artist Lauren Barksdale Hill. Calendar pages can be framed for hanging display. Just in time for Christmas, the 9” x 12” poster calendars make an excellent gift for friends, family, teachers and staff. LD Linens & Decor 4265 Perkins Road Baton Rouge (225) 246-2471 www.laurenbarksdale.com
The Retreat Spa & Salon
LD Linens & Décor
At long last, Epiphanie bags offer a stylish and functional way to transport your camera. No need to lug around a bulky, unattractive bag or shove your camera into your purse. Epiphanie bags blend function with versatility and fashion. Whether you’re a camera pro or a novice who loves to take pictures, our bags make it easy to bring your camera with you everywhere! www.epiphaniebags.com (866) 941-2221 Symbolizing love, happiness and wealth, this necklace includes a verdigris leaf pendant and natural gemstones of chrysoprase, American turquoise, rose quartz and hand-carved jade. The single leaf is an ancient symbol of happiness and signifies wealth in Native American culture. American turquoise symbolizes happiness and wealth, while rose quartz attracts love. Each one-of-a-kind necklace is created in consideration of ancient beliefs, scientific studies of healing and the emotional and spiritual attributes of natural quality gemstones. $129. Tammy Zechman / The Jewelry Lady, LLC 874 Rodney Drive Baton Rouge (225) 235-4541 - by appointment www.tammyzechman.net
Epiphanie Bags
Tammy Zechman The Jewelry Lady, LLC 20
HOUSE AND HOME November 2011
Quality since 1983
225.753.5296
www.AngelosLawnScape.com
OUTDOOR KITCHENS . PLANTING DESIGN . POOL & SPA DESIGN
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Gift Guide The Retreat Spa & Salon Caroline & Company LD Linens & Décor
Cozi Interiors
Since 2001, Nouvelle Candle Co. has produced highlyscented candles, lovingly hand-poured in south Louisiana. Nouvelle is known for its exotic, innovative fragrances and gorgeous ceramic containers. The candles combine inimitable fragrances with a classic presentation. Choose from a large variety of scents in petite and medium-sized tins, cache pots, petite French urns and large French urns, priced from $5.75. The Retreat Spa & Salon 8831 Bluebonnet Blvd. Baton Rouge (225) 761-4567 www.TheRetreat-BR.com 22
HOUSE AND HOME November 2011
“Cajun style” in these fancy, high-class Cajun wine glasses. Perfect for wine, beer, champagne or tea, the design of these unique stemmed glasses are inspired by mason jars. Simply screw on the lid and your stemware becomes a shaker for your mixed drink! Priced $16.95. Caroline & Company 113 Arnould Blvd. Lafayette (337) 984-3263 www.carolineandco.com
Spruce up your holiday table with a spirited runner. Fun and fresh, LD’s selection of holiday table runners represent original designs in inspired colors and fashionforward fabrics. Priced $38. LD Linens & Décor 4265 Perkins Rd. Baton Rouge (225) 246-2471 www.ldlinensanddecor.com
This beautiful resin coral tray is the perfect accent piece. Measuring 12.5 inches in length, versatile tray makes an attractive and fashionable addition to any room in the house. Attractively priced at $48, this unique statement piece makes a beautiful gift this holiday season. Cozi Interiors 4265 Perkins Road Baton Rouge (225) 246-2671
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Do you have a delicious holiday treat recipe that everyone raves about?
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Gift Guide
Looking for a unique, personalized gift idea? A custom, hand-painted Popart portrait by Libby Willingham is sure to be regarded as a one-of-a-kind favorite. These oil on masonite portraits typically measure 24” x 24,” but can be made to suit any size requirement. The artist works directly from a photograph and requires approximately one week’s lead time for any custom portrait. Libby Willingham Designs (225) 806-6529 libbywillingham@gmail.com
These quirky and colorful beauty buys are fun, invigorating and deliciously fragrant. The irresistible packaging of Love & Toast products is inspired by Brit Pop Folk Art, is environmentally friendly and recyclable. Lip balms, fragrances, body butters and sugar scrubs are among the products made from natural and organic ingredients like shea butter, jojoba and macadamia nut oil, aloe vera and avocado. Priced from $9.50. The Retreat Spa & Salon 8831 Bluebonnet Blvd. Baton Rouge (225) 761-4567 www.TheRetreat-BR.com Experience professional eyelash extensions that look, feel and wear like your own lashes, whether natural looking or glamorous. These semi-permanent lashes last several weeks, are water resistant (shower and swim safe) and available in various lengths and thicknesses. Perfect for special occasions as well as regular daily wear, Lavish Lashes apply in 90-120 minutes as part of a relaxing procedure. Allure Enhancement Center 1721 West Pinhook Road Lafayette (337) 412-6334 www.allureenhancement.com Clairebella phone cases from Case-Mate protect and personalize your phone by simply snapping onto your device. Made for iPhone 3G/3GS, iPhone 4, iPod Touch 4G, Blackberry Bold 9700 and Blackberry Curve 8520, Clairebella cases are priced $55. Caroline & Company 113 Arnould Blvd. Lafayette (337) 984-3263 www.carolineandco.com
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HOUSE AND HOME November 2011
Libby Willingham Designs
The Retreat Spa & Salon
Allure Enhancement Center Caroline & Company
Subscriptions Make Great Gifts! localflavor
june 19 T father’s Day
eatHre t HOf
HOMe Photos by Melissa Oivanki
T
SuBLIME SANDWIChE ES S
he humble sandwich has proven itself for hundreds of years to be a convenient, affordable and sustaining food. Of course, the word humble just does not really do the sandwich justice because today you can buy hamburgers priced over $100 in New York City and that is decidedly the antithesis of humble. Despite the fact that these hand-sized vestiges of culinary goodness are named after 17th century John Montagu, 4th Earl of Sandwich, they are in fact a creation with no defined beginning. Americans cannot lay claim to the origin of the sandwich, but we possess the creativity needed to inspire righteous combinations of bread, meats, veggies, cheeses, fruits and spreads that yield countless varieties of regional specialties and one-of-a-kind masterpieces. Every chef and home cook alike
l home Inside the persona Chip Blair of Theresa and ction, of Blair Constru illumination Innovation in this kitchen, in was the rule le LED where dimmab power. An little fixtures use accentuates LED rope light which the ceiling detail of the mimics the shape t lights are island. Pendan Electric. from Teche
has taken pleasure in piling on chosen ingredients in order to present with pride their very own sandwich creation, whether cold or toasted, grilled or fried. Burgers can be qualified as sandwiches, too, but for the purposes of this month’s recipes I will stick with non-burger ideas. For a sandwich that can serve double duty as an appetizer which is sure to please at the next pool party, try your hand at Smoked Salmon Spirals. A zesty cream cheese and dill blend combined with the smoky fish will taste refreshing with a glass of tea on the patio or with a glass of bubbly at a cocktail party. For a more hearty lunch choice, an Applewood BLT made with premium bacon and quality bakery bread will blow away the standard white bread version by miles. Lunch is not the only time of day sandwiches are welcome, but dinner time is the right time for my Seared Steak
‘N’ SuCh
Sandwich with arugula and muenster cheese. Who doesn’t love grilled cheese or a chicken sandwich? Take these staples to new places by adding tart, crisp green apple slices to a gourmet cheese sandwich on pumpernickel bread. For an upgraded version of the chicken sandwich, try a breading made of crushed tortilla chips accompanied by a spread of lime and cilantro. To complete the meal with sides to match the quality of your efforts, try some gourmet chips made of vegetables or sweet potatoes, fresh fruit or a simple pasta salad. Sandwiches have their place in any season and at any time of the day, so let these recipes be an inspiration to create your own simple or sublime versions of the portable, hand-sized meal. —Chef Michael Dardenne
A World of Ideas for Your Home. 44 HOUSE and HOmE June 2011
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14th
PHOTOS BY MELISSA OIVANKI
Anniversary Issue Photo Favorites We asked and you answered. In the weeks leading up to this 14th Anniversary Issue, House & Home invited you to help us identify the most interesting and memorable photos from the last year. First, our staff narrowed the field of hundreds of images to our 40 favorite photos published in the 10 issues between November 2010 and October 2011. Then, hundreds of readers like you visited the House & Home website and voted your top picks. In a fitting second glance at some memorable home projects, here we present your 14 photo favorites.
Acadianaâ&#x20AC;&#x2122;s veritable authority on outdoor kitchens and living spaces is Backyard Buildersâ&#x20AC;&#x2122; owner Kyle Braniff, who has constructed countless patio and landscape structures, including this roofed pavilion with kitchen, fireplace and plenty of room for entertaining under a series of ceiling fans. Beyond the rafters is a tongue-and-groove ceiling of warm cypress.
April 2011
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April 2011 As part of Acadian Home Builders Associationâ&#x20AC;&#x2122;s 2011 Parade of Homes, Anderson Home Builders featured this stand-out kitchen with a multi-functional island. A series of arches and curves culminates with a graceful niche enclosing the range and exhaust hood. Dark-stained cabinetry complements the ceiling beams and wood flooring adjacent Italian porcelain tiles.
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April 2011
A winner in House & Home’s annual Design Awards contest, this kitchen’s honed marble flooring, glass subway tile and marble countertops pop against the unique Tigris wood cabinets. “I wanted a modern Tuscan style with sleek edges and a design statement,” says designer Angela Poirrier of Acadian House Kitchen & Bath Design Studio in Baton Rouge.
May 2011 South of Lafayette inside of a Parade of Homes entry by Van Alan Homes, a curved wall in the study features a floor-to-ceiling, custom Louisiana-themed mural. Stacie Guidry of Décor Des Amis helped decorate this smart-looking space with palette, materials and finish selections.
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May 2011 This outdoor living room in Lafayette features all-weather draperies that can be closed for protection from the sun, wind or rain. Decorated by Larayn Guidroz of Swags and Tassels, this all-season, all-weather space features a fireplace, plasma TV and comfortable seating for enjoying the pool views through arched openings.
May 2011 Michelle and Bryan Hanksâ&#x20AC;&#x2122; idea of a backyard paradise was something inspired by Italian travels and a love of wine, water and relaxation. Their resort-style pool and patio is only the tip of the iceberg in this impressive project designed by Swags and Tassels of Lafayette. A welcoming outdoor living room (shown above, same project), kitchen and guest house complete this picturesque scene.
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May 2011 Imbued with traditional details, this kitchen is washed in a pleasing palette of contrasting clay and pale blue. Designed and built by R.A.H. Homes for the 2011 Parade of Homes in Lafayette, the home’s kitchen includes a harmonious mix of warm neutral details in the mosaic tile backsplash, granite countertops and porcelain tile floors.
A memorable feature of Hospice’s Decorators’ Show Home 2011 is this sumptuous bedroom by Anne McCanless Interiors of Baton Rouge. Simple drapery panels with delicate monogram detailing contribute to the room’s creamy monochromatic palette. A softly arched headboard and circular chandelier bring curves to a room abundant with linear details.
June 2011
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In this guest house bathroom by Swags and Tassels of Lafayette, floor-to-ceiling mosaic glass tiles create a dramatic effect. The custom vanity features open storage and an Amber glass vessel, bronze-tone faucet and framed mirror to complement the roomâ&#x20AC;&#x2122;s earthy palette. Spotlighting the vanity are pendant lights with silk shades and satin ribbon.
June 2011 For the Capital Region Builders Associationâ&#x20AC;&#x2122;s 2011 Parade of Homes, Don Nauck of Highland Custom Homes built this stunning bath designed by Terri Boyer-Gilbert. A beguiling mix of glass tiles, quartzite slab and custom cabinets unite in perfect symmetry. Green tiles surrounding the peninsular tub match the dramatic arched ceiling treatment.
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July/August 2011 September 2011
As part of a comprehensive home renovation and addition by Trautmann Design Build of Lafayette, this new swimming pool includes stunning architectural features. At one end of the pool, stepping stones lead to the decking and an arched garden wall surfaced in authentic plaster with brick coping. Built into the wall is a unique and soothing waterfall.
At the personal home of Theresa and Chip Blair of Blair Construction, innovation in illumination was the rule of this kitchen, where a trio of pendants meets dimmable LED rope lights. The unique ceiling detail mimics the shape of the island beneath it. Transitional in style, the kitchenâ&#x20AC;&#x2122;s sleek maple cabinets are trimmed with a traditional beam and bricks. 32
HOUSE and home November 2011
While updating this home to a fresher esthetic, the design goal of POSH Exclusive Interiors of Lafayette was to blend three open spaces while preserving their individual functions. The designer aimed for the varied textural qualities in the kitchen and adjacent dining room, where a tall custom banquette contrasts the mahogany kitchen cabinetry.
September 2011 In an expansive custom home in Youngsville, builder Van Alan Homes and The Pool Guy teamed up to create this entertainer’s delight, a virtual outdoor oasis complete with outdoor kitchen, fireplace and swim-up bar—all within a screened-in pool enclosure. The warm wood ceiling detail offers an attractive cover for bar seating and a two-sided countertop. ■
September 2011
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C L A S S I C
D I S H
ACADIANA CULINARY CLASSIC
This delightful dish is one of many artful creations that was served up to culinary enthusiasts at the recent Acadiana Culinary Classic.
SERVES UP INSPIRATION FOR HEARTY HOLIDAY FARE
T
Photo by Robby Bishop
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HOUSE AND HOME November 2011
he 27th annual Acadiana Culinary Classic was held at Lafayette’s Cajundome Convention Center last month, starting with a wine expo and culminating in a celebrated culinary competition. Sponsors and hundreds of ticket patrons contributed to the event, with proceeds benefitting Hearts of Hope, a Lafayette organization offering support services to the sexually abused. As part of the competition, approximately 800 culinary enthusiasts enjoyed servings from a range of categories, including Soup, Salad, Vegetable, Meat & Veal, Wild Game, Pork & Lamb, Poultry, Shellfish, Finfish, Nutrional, Bread and Dessert. Among the local and regional chefs from across the Gulf Coast who participated in the competition, Amy Salsman of Charlie G’s took home the Bronze Medal for the Wild Game, Pork and Lamb Category. Salsman’s winning dish consisted of Pear Wood Smoked Pork Tenderloin, Mincemeat & Caramelized Onion Tart with Walnut Shortbread Crust and Baby Walnut Gastrique. Winning Best of Show honors was Dean George, PCII, CCC, Executive Chef of Petroleum Club Lafayette for his Claret Braised Beef Short Ribs. The richly-developed flavors in this dish are due in part to the deeply reduced red Bordeaux (or Claret, as the British call it). A small sampling of photos and recipes from the Culinary Classic is featured here, courtesy of participating chefs. Bon appétit!
Pan Seared Veal Tournedos stuffed with Foie Gras Truffle Mousse in Caramelized Onion Cream Sauce was prepared by Brian Berry, food and beverage manager for the Crowne Plaza Hotel Lafayette.
Photo by Robby Bishop
SMOKED PORK TENDERLOIN 5 pounds Duroc pork tenderloin, silver skin removed 1-1/2 tablespoons sea salt 1-1/2 tablespoons fresh cracked black pepper 1/4 cup olive oil 2 cups liquid from Harvest Song Fresh Walnut Artisan Preserves
Bronze Metal Winning Recipe
Season the tenderloin with salt and pepper. Heat a large, heavy skillet and pour in oil. Sear meat on all sides. Transfer meat to a large pan and pour walnut liquid over and let marinate for at least one hour. Remove the tenderloin from the marinade and smoke over pear wood embers for 15-20 minutes, or until the meat is rare to medium rare. Return to walnut liquid and let cool. Remove meat, pat dry and slice. Reserve liquid and set aside for Baby Walnut Gastrique.
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a w a r d w i nn i n g r e c i p e s MINCEMEAT 7 pounds cooking pears 2 lemons 3 pounds sugar 1 pound raisins 1 tablespoon salt 1 tablespoon cinnamon 1 tablespoon ground clove 1 tablespoon nutmeg 1 teaspoon allspice 1/2 cup vinegar Put pears and lemons through a meat grinder. Combine fruit with remaining ingredients in a large, heavy pot. Cook until fruit is tender and mixture is thick, about 1-1/2 hours. Remove from heat and spoon into pint jars. Process jars in a warm water bath until set. Yield: 5 quarts
MINCEMEAT & CARMELIZED ONION TART 1 pound onion, French cut 1 tablespoon olive oil 3/4 teaspoon sea salt 2 cups prepared mincemeat 2 tablespoons butter, softened 1/2 cup blue cheese 1/2 cup flour 1 teaspoon fresh cracked black pepper 1 10-inch walnut shortbread tart shell Preheat oven to 350 degrees. Heat oil in a 12-inch skillet over medium-high heat. Add onion and cook for 5 minutes, stirring frequently. Add salt and continue cooking for 15-20 minutes or until deep golden brown. Set aside. Combine butter, blue cheese, flour and black pepper in a small bowl working lightly with your fingers. Set aside. Spread mincemeat in bottom of tart shell. Top evenly with caramelized onion. Sprinkle crumb topping and bake for 10-15 minutes until top is slightly browned. Remove from oven and let return to room temperature. Cut into 10 wedges.
These side dishes and accompaniments are intended to be paired with the main dish of Smoked Pork Tenderloin, previous page. 36
HOUSE and home November 2011
WALNUT SHORTBREAD CRUST 3/4 cup finely chopped walnuts 2 cups all purpose flour 1/2 teaspoon salt 3/4 pound butter, softened Preheat oven to 350 degrees. Stir together walnuts and flour until well combined. In a separate bowl, blend together butter and salt with a fork. Sift flour mixture over butter and blend with a fork until mixture forms soft dough. Press into a 10-inch tart pan. Bake shortbread in middle of oven for about 15 minutes. Remove from oven and allow to cool.
BABY WALNUT GASTRIQUE Reserved liquid from pork tenderloin 1/2 cup cane vinegar Strain reserved liquid and reduce by half in a saucepan in medium heat. Strain reduction again and add vinegar. Reduce again by 1/3. Stain once more and set aside.
awa r d w i n n i n g r e c i p e s ROASTED HEIRLOOM TOMATO & STILTON BREAD PUDDING 2 each heirloom tomatoes, cut into 8 chunks 2 tablespoons olive oil 1 tablespoon Montreal steak seasoning by McCormick 1 teaspoon herbes de Provence 1 each French baguette (Poupart Bakery recommended) 3 slices bacon, sliced (Benton’s of Tennessee recommended) 1 each yellow onion, julienned 1 tablespoon garlic, minced 3 each eggs 1 pint heavy cream 1 cup buttermilk 1/2 teaspoon salt 1/2 teaspoon black pepper 1 tablespoon Creole mustard (Zatarain’s recommended) 1-1/2 ounces dry sherry 3/4 pound Stilton blue cheese, crumbled Preheat oven to 475 degrees. Cut tomatoes into a mixing bowl and season with olive oil, steak seasoning and herbes de Provence. Toss and allow mixture to rest at room temperature while sautéing the bacon, onion and garlic. Place tomatoes on a baking sheet and in the oven until nicely roasted, about 12 minutes. Cut bread into chunks and lightly toast. In a large mixing bowl, whip the eggs. Add the buttermilk, cream, salt, pepper, mustard and sherry. Fold in bread, tomatoes, onion mixture and blue cheese. Place mixture into a heavy casserole dish and bake at 350 degrees for about 25 minutes. Yield: 12 servings
“BLOODY GOOD” HORSERADISH RELISH 2 pounds beets, fresh 2 tablespoons Spanish olive oil, extra virgin 1 pound horseradish root, fresh 5 ounces cane sugar 5 ounces red wine vinegar, Spanish Rioja 1 tablespoon sea salt (Celtic Sea Salt, Light Grey recommended)
FRISÉE AND FRESH HERB SALAD 4 heads frisée, cleaned and trimmed 2 ounces chives, cleaned and sliced 2 ounces Italian parsley, cleaned and stemmed 1/4 cup olive oil, extra virgin Spanish, unfiltered 1/4 cup Spanish sherry vinegar, oak aged 1/4 teaspoon salt (Fleur de Sel recommended) 1/8 teaspoon peppercorns, black (Tellicherry recommended)
Preheat oven to 400 degrees. Wash beets and remove all but one inch of stem. Roast beats until barely tender, about 20 minutes, and allow to cool slightly before slipping off the peels. With a fine grater, grate the beets into a medium-sized bowl. Wash the horseradish roots, peel and cut into 2-inch pieces. Finely grate horseradish roots into the bowl with beets and mix thoroughly. In a small saucepan, combine salt, vinegar and sugar and bring mixture to a boil, then pour over the beet mixture. Transfer relish into jars and cover tightly. Refrigerate until ready to serve. Yield: 24 servings
Combine frisée, chives and parsley in a medium bowl and gently toss. In a separate, small nonreactive bowl, gently emulsify the oil, vinegar, salt and pepper. Add dressing to the mixed greens and toss to coat evenly. Adjust seasoning to taste. Yield: 12 servings
These side dishes and accompaniments are intended to be paired with the main dish of Claret Braised Beef Short Ribs, next page.
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a w a r d w i nn i n g r e c i p e s CLARET BRAISED BEEF SHORT RIBS 12 beef short ribs 2 teaspoons salt, Celtic Gray Sea, coarsely ground 3/4 teaspoon peppercorns, black (Tellicherry recommended) 2 tablespoons canola oil 2 cups yellow onion, medium dice 1/2 cup leek, medium dice 1 cup carrot, medium dice 1 cup celery medium dice 1/2 cup turnip, medium dice
3 each garlic, peeled & chopped 1/2 cup tomato paste 2 cups Claret (dry red Burgundy) 48 ounces veal stock 2 ounces Spanish red wine vinegar 1/4 pound bacon, cut into batonettes (1/8-inch crosswise strips) 3 thyme sprigs, fresh 3 bay leaves, local 5 slices French baguette (Poupart Bakery recommended)
Place a rack in the middle position of the oven and preheat it to 325 degrees. Trim beef ribs of excess outer fat (lardons), careful to leave meat attached to the bone. Set lardsons aside. Pat the ribs dry and sprinkle with Celtic Gray Seal salt and freshly cracked black peppercorns. Heat the oil in a wide 6- or 8-quart Dutch oven over moderately high heat, then brown the ribs in batches, without crowding, turning with tongs, about 6
minutes per batch. Transfer to a plate. Reduce the heat to moderate, adding onion, leek, carrot, celery, turnip and garlic to the remaining fat, stirring occasionally until well caramelized, about 7 minutes. Stir in the tomato paste and continue to caramelize. Deglaze the pan with a small amount of the Claret and check the color of the tomato paste. If it has been caramelized properly it will be a deep rich brown, not red in color. Deglaze with the remainder of the wine, add the vinegar and simmer over medium heat, uncovered until the liquid is reduced by about half, about 5 minutes. Add veal stock, thyme and bay leaf and bring to a gentle simmer. Add the ribs back to the pot along with any juices that have accumulated on the plate. Place the sliced baguettes onto the top of the mixture, allowing them to gently
Best of Show Winning Recipe
38
HOUSE and home November 2011
absorb the rendered fat. Cover the pot tightly, then transfer to oven and braise ribs until perfectly tender, about 2-1/2 to 3 hours. Remove bread slices and reserve ribs to a warm platter, allowing them to rest loosely covered with a sheet of parchment paper or foil. Strain the braising liquid through a finemesh sieve into a double boiler (do not press on solids) then discard the solids. Allow the sauce to stand, uncovered, until fat rises to the surface, about 15 minutes. Skim excess fat. Cook the lardons in a sauce pan over moderate heat, stirring occasionally, until golden and crisp, about 7 minutes, then transfer with a slotted spoon to paper towels to drain. Add the braising liquid to the sauce pan. Reduce the sauce over moderate heat, uncovered, until the sauce is reduced to 2-1/2 cups, about 15 minutes. Strain sauce again through a clean sieve. Finish the sauce with additional salt and pepper as well as the lardons. At the time of service, plate the ribs with the sauce and horseradish. Yield: 12 servings
Cat Haven’s 2nd Annual Home for the Holidays Open House
Sunday, December 11th 1pm - 4pm
y is Our communitwith ed overwhelm lation. pet overpopu and ay Please sp ets neuter your pt en to prev unnecessary suffering.
at the Cat Haven Adoption Center 11130 N. Harrell’s Ferry Road
• Food • Drink • Holiday Cheer • Cats and Kittens for Adoption • Door Prizes!
Joey Adoption Center Adoptions are held at the Cat Haven M to 6PM Tuesday-Saturday from 12P information visit www.cathaven.org for more
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r e g i o n a l fav o r i t e s
Louisiana Rice is Twice as Nice
I
n south Louisiana, rice is a staple of the holiday table. Since 1942, the name Falcon has been synonymous with the rice industry in south Louisiana, where Evelyn and Edward Falcon first purchased rough rice from area farmers in the fall to be cleaned, treated and resold for seed just in time for spring planting. In 1950, a milling operation was installed, and soon thereafter Falcon Rice Mill began selling rice under the names “Ed’s,” “Randy’s,” and, eventually, “Falcon” rice. Other brands followed, including the popular Cajun Country brand. The Falcon family of Crowley is
CRAWFISH CASSEROLE 1 stick butter 3 onions, chopped 1 cup bell pepper, chopped 1 cup celery, chopped 1 can cream of mushroom soup 1 can cheddar cheese soup 1 pound crawfish tail meat (or shrimp) 1 4-ounce jar pimento 2 cups Cajun Country Brown Rice, cooked Green onions
BROWN RICE VEGGIE MEDLEY 2 cups Cajun Country Brown Rice (or any other Cajun Country Rice variety), cooked 3 slices center-cut bacon or turkey bacon, cooked and crumbled 2 large yellow squash, cut into long, thin chunks 1 tomato, seeded and cut into long, thin chunks 3 cups raw spinach leaves 1/2 cup 2% shredded cheddar cheese 4 wedges Laughing Cow Light cheese 2 tablespoons light sour cream 1/2 teaspoon salt 1/4 teaspoon black pepper
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HOUSE and home November 2011
Photo by Robby Bishop
Preheat oven to 350 degrees. Sauté vegetables in butter until clear. Add crawfish and cook until crawfish are almost done. Add remaining ingredients, mix well and top with breadcrumbs. Bake for 40 minutes and serve. —Jennifer Trahan Yield: 6-10 servings
Bananas Foster Cheesecake Towers won the Bronze Medal in the Dessert Category Acadiana Culinary Classic. The dish was prepared by Island View Casino Resort of Gulfport, Mississippi.
proud to continue milling Cajun Country Rice, with every grain in every bag grown right here in Louisiana. Falcon Rice Mill proudly maintains their status as the only rice mill owned and operated by the original family that started it decades ago, and one of the only mills that continues to support local agriculture by keeping Louisiana rice farmers at the heart of their operation. With distribution nationwide, the Falcon family promises to stay true to their strong Louisiana heritage for generations to come, producing medium and long grain, brown, jasmine and popcorn rice. n
Grease skillet with non-stick spray and bring to medium heat. Add squash, cover and cook for 5 minutes, stirring occasionally. Add tomato and spinach leaves, cover and continue cooking for 10 minutes, stirring occasionally. Add cheeses and sour cream. Mix and continue cooking until cheeses have melted. Add rice, season with salt and pepper and mix well. Top with bacon crumbles and serve. Yield: 4-6 servings
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[ LOCAL FLAVOR ]
42 HOUSE and homE November 2011
Photos by Melissa Oivanki
I
n Louisiana, we don’t need a reason to throw a party, but the holiday season is certainly the perfect excuse to show off your kitchen prowess to family, friends and co-workers. Even if you are not naturally endowed in the culinary arts, you can master these appetizers with a little bit of advance preparation. They will be very simple to pull off and will delight your guests. It’s easy to please just about anyone with Louisiana Gulf shrimp. They are very versatile and easy to prepare. For a striking and elegant service, place one medium-sized cooked shrimp into a decorative spoon, top with your garnish and arrange the spoons on a large plate or platter. My recipe for Blackened Shrimp with Grilled Pineapple Salsa packs a bold punch with a tangy finish. Everything can be prepared in advance and then assembled at the last minute. Another appetizer that can be fully prepared in advance is the Antipasto Skewer. There are no rules here, as the ingredients can be based on your personal preferences or product availability. Basically, I start with a cured meat, such as Genoa Salami, Prosciutto or Speck. Next, pick your vegetables, including artichokes, grape tomatoes, marinated mushrooms, imported olives, roasted garlic, etc. Finally, mix in fresh mozzarella cheese and you have a vibrant and colorful complete appetizer on a toothpick. Drizzle the assembled skewers with balsamic vinegar reduction and extra virgin olive oil or garlic and
appetizers aplenty herb vinaigrette. Fresh mozzarella is a relatively bland cheese that accepts other flavors very well. For the next appetizer on the menu, we transition from mozzarella to Gournay. This cheese has a strong garlic and herb flavor and leans toward the salty side. Its soft texture makes is perfect for use as a spread. A piece of Melba toast or a nice cracker makes a good base for spreading Gournay, which is then topped with strips of pre-seared filet mignon. Again, summon your own creativity here by using different meats or vegetable combinations.
If Gournay is stronger than mozzarella, then our last savory appetizer has the strongest cheese yet. Fried Blue Cheese Stuffed Olives are the perfect cocktail party appetizer for the hard core cheese addict. They are great for butler passing or placing as a snack on the bar. These little guys can be messy to make, but so worth the effort and a crowd favorite. In order to round off any festive evening of merriment, try my Red Velvet Peppermint “Truffles” for a super easy but addictive sweet endings. —Michael Dardenne
Blackened Shrimp with Grilled Pineapple Salsa 1 pound medium Louisiana shrimp, peeled 3 tablespoons Crescent City Blackening Blend 4 ounces fresh sliced pineapple 1 tablespoon minced red onion 1 tablespoon small diced red bell pepper 1/2 teaspoon minced fresh jalapeno 2 teaspoons minced fresh cilantro 1 teaspoon quality local honey Olive oil as needed Toss shrimp with seasoning blend. Preheat skillet over medium heat and sear shrimp in a touch of olive oil. After 2 minutes, flip to other side. When cooked through (about 4 minutes), remove shrimp from skillet and allow to cool. (Do this in two batches, as overcrowding your shrimp will not allow for a good blackened crust.) Sear or grill fresh pineapple slices and cool. Cut into small dice, combine with all remaining ingredients. For an elegant presentation, serve one shrimp with a small spoon of the salsa in individual decorative spoons on a serving tray. Yield: Approximately 2 dozen
Fried Blue Cheese Stuffed Olives
Beef Tenderloin Bites with Gournay Cheese
24 large pitted Spanish olives 2 ounces Maytag blue cheese 1/4 cup flour 1 egg, beaten 1/2 cup Italian bread crumbs 1 teaspoon smoked paprika Oil for frying
1 pound beef tenderloin 1 package garlic and herb Gournay cheese (Boursin recommended) 1 small onion, sliced Big & Bold seasoning blend by Dardenne Brothers (or equivalent) Box of Melba toasts Sliced chives or green onions for garnish
Cut blue cheese into small pieces, keeping cheese chilled while working, as it is easier and cleaner to stuff the olives if the cheese is cold. Fill each olive with cheese. Preheat deep fryer to 350 degrees. Blend flour and smoked paprika. Dredge the olives, a few at a time, through the flour, then the beaten egg and then finally through the bread crumbs. Drop into fryer for about 1 minute, or long enough to get a golden brown crust and melted cheese. Drain, and serve immediately. Chef’s note: A crisp white wine or champagne pairs well with these unique party poppers. Yield: 2 dozen
Sauté onion slices in 1 tablespoon of olive oil seasoned with salt, pepper, and granulated garlic. Cook over medium heat until golden brown and tender, then set aside to cool. Slice beef filet into 1/2-inch thick slices and sprinkle with seasoning blend. Sear for one minute on each side over medium-high heat. Remove to a plate and rest for 10 minutes. Cut into smaller slices, about 1/2-ounce each. Spread 1 teaspoon of Gournay cheese onto a Melba toast round or water cracker. Add slice of beef filet followed by sautéed onion on top. Garnish with chives or green onion. Yield: Approximately 32 bites
houseandhomemagazine.net
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[ LOCAL FLAVOR ]
Antipasto Skewers 12 slices Genoa salami 12 marinated mozzarella balls (ciliegine) Imported marinated olives Red or yellow grape tomatoes 3” - 4” round toothpicks Cut each salami slice into quarters and fold. Cut mozzarella balls in half. Alternate the four ingredients onto the skewers. Drizzle the skewers with leftover marinade from the mozzarella balls. Garnish platter with grape tomatoes and fresh basil leaves. Chef’s note: Use your imagination and experiment with other ingredients, such as artichokes, roasted garlic, cherry peppers and grilled onions. Yield: 2 dozen
Red Velvet Peppermint “Truffles” 1 box red velvet cake mix and required ingredients 1 can (16 ounces) prepared cream cheese frosting 1 pound white chocolate coating Crushed candy canes for decoration Prepare and bake the red velvet cake mix according to package directions using a 9” x 13” pan. Allow the cake to cool completely. Crumble the cake into a large bowl and reduce it by hand to small pieces. Spoon into the bowl three-fourths of the frosting and stir with a rubber spatula until the mixture is well combined and very moist, but not too wet. If the cake mixture is still a bit dry, add more frosting to reach the desired consistency. Use a small scoop to form
44 HOUSE and homE November 2011
1-inch balls and roll between your palms until rounded. Place the cakes balls onto a baking sheet lined with wax paper and refrigerate. Chop white chocolate into a glass bowl and microwave until melted. After the first 60 seconds, stir the mixture every 20 seconds to prevent scorching. Using a dipping fork or toothpick, dip the cake balls one by one into the melted chocolate, removing any excess chocolate. Place the resulting truffle balls onto a baking sheet lined with foil or parchment. While the coating is still wet, sprinkle the truffles with a bit of crushed peppermint. Refrigerate the truffles to set the coating completely, about 20 minutes, then allow to resume room temperature prior to serving. Yield: 3 dozen
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[ ART STUDIO ]
“ In her own words ” Rocky Broome Rocky Broome Porcelain Pottery www.rockyspots.com rocky@rockyspots.com Potter Rocky Broome’s specialty is wheel thrown, hand painted porcelain pottery.
CANVAS I have lived in Baton Rouge all of my life and, in 1980, I graduated from LSU with a Fine Art degree and a concentration in Ceramics. I taught high school and middle school art before pursuing pottery full time, a decision I have never regretted. At first, I sold my work on a wholesale basis to gift shops and galleries around the country. Now, with my three children grown, my husband and I travel to sell my work. We can choose shows in places where we want to visit. PRIMER I always enjoyed art. When I was a child, my parents gave me a John Gnagy “Learn to Draw Kit” for Christmas and I watched him on TV on Saturday mornings. While 46 HOUSE and homE November 2011
neither of my parents made art, four of their five children now create art in some medium. I was very fortunate to have had parents and teachers who were encouraging. MEDIA I use porcelain clay to create functional pottery that can be used daily. My watercolor-like paintings are inspired by nature and distinguish my work from other potters. Nearly all of my works are thrown on a potter’s wheel in simple forms. I choose porcelain because it is very durable and can be used in a microwave, oven and dishwasher. GENRE Wildflowers and birds are favorite subjects. My birds don’t represent any specific species, but they look happy and make
Painted and carved bird vase, 8” tall, $100
Clockwise from top left: Two quart Bird bowl, 10” wide, $80; Fleur de lis platter, 13”, $120; Two quart Fern Green pitcher, 11” tall, $80; Wildflower urn, 15” tall, $200; Wildflower Teapot, 7” tall, $90.
people feel the same way. “Develop you own style” is the most important advise I ever received from an art teacher. When I attend a show where there are many potters, my work is still unique. INFLUENCE The colors, shapes and patterns found in nature influence me. How a piece functions is another important consideration. I love when customers return to tell me how they start each day drinking out of a mug that I made. DOLLARS & CENTS Because my work is functional and affordable, I have many repeat customers. I make pieces
for dining and decorating in several patterns. The Wildflower, Bird, Fern Green and Fleur de Lis patterns are always in stock and each year I try to add a new item. Every piece is thrown and painted individually, so even though I do make sets like dinnerware, each piece will be a little different. When I am tired of production work, I make one-of-a-kind pieces and just have fun playing. SHOW In addition to sales from my home studio sales and the downtown Arts Market, each year I participate in shows in Kentucky, Tennessee, Indiana, Alabama, Mississippi and Louisiana. I have one big open house at my studio each year the
Saturday and Sunday before Thanksgiving (November 19-20, 2011). I will be at the Arts Market all three Saturdays in December before Christmas. AHEAD There is always something new to learn. After 30 years making pottery, I have no intention of retiring. I still enjoy the process and opening that kiln to see if there are any surprises. I also enjoy when someone tells me that a piece is being sent to someone in another part of the country or world. I’d like to follow. ■ houseandhomemagazine.net 47
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48 HOUSE AND HOME November 2011
[ DECEMBER PREVIEW ]
COMING NEXT ISSUE:
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Holiday Sweet Swap Readers share favorite recipes for holiday sweets
Chri Holid Read
Kitchen Issue An intimate look at a trio of stand-out kitchens
002 The An i
Oh, Christmas Tree Decorators’ memorable holiday decorating projects
Absolute Antiques
4619 Oh, Deco
collectibles, furniture and more!
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IDEAS 4 U
(3)
STYLE ] FILE (4) (1) Make a statement this holiday season with decorating thatâ&#x20AC;&#x2122;s simple, smart and sophisticated
1. Holiday decorating in
a monochromatic color scheme adds simple elegance to your dĂŠcor 2. Gold reindeers add height
(2)
SIMPLY SEASONAL (5)
of scale to the mantel and offer a regal feel to the display 3. Essential sparkle and
shine comes in the form of a branch wreath with clear crystal embellishments 4. Gold ornaments placed
on top of tiered crystal candlesticks are a simple solution to achieve varying heights 5. A fitting touch for this
music room mantel is an antique trumpet placed atop a brass music stand Melissa Oivanki
Aimee D. Walker, IADA, RES Aimee Walker Interiors www.aimeewalkerinteriors.com (225) 907-6662 50 HOUSE and homE November 2011
view our photo gallery-www.randdbuilders.com
November Specials The RETREAT SPA • SALON
RETREAT TO A PLACE WHERE MIND AND BODY ARE REJUVENATED IN STYLE
TREAT YOURSELF November’s featured body treatment is Cinnamon Cocoa Delight (Salt Glow + Mud Wrap). Reduce the stress of holiday preparations and pamper yourself with this super relaxing body treatment executed in complete privacy with warm wet towels. A cinnamon exfoliation is follwed by a mud wrap and allover hydration with Cocoa Comfort Massage Lotion. 75 minutes Regularly $125 $15 OFF in November = $110
TAKE 20% OFF EVERY MONTH
1/2 OFF SERVICE
SPALIDAYS ARE UPON US
Did you know? Loyal spa clients are entitled to a 20% discount on services. To qualify, simply schedule a monthly appointment and spend a minumum of $75 per visit. What’s more, up to 4 visits per month qualify for the discount. Ask for a Customer Loyalty Card and details the next time you visit the spa. For more savings, refer a friend and get $10 by mail for use toward any service. Spread the word! There’s no limit to the rewards you can earn!
Every month at The Retreat, our featured “service of the month” is 1/2 OFF regular pricing. This month enjoy two facials at special pricing.
Sure, everyone likes holiday dinner, but what about trying something different this year? Gather friends, co-workers or employees and celebrate the 2011 season wiht a night of relaxation.
Signature Facial - 60 min. Cleansing, exfoliation and moisture using a custom image Skincare formulation. Regularly $85, now $42.50 The Retreat Facial - 90 min Our Signature Facial + LED and microcurrent therapies and choice of Eye or Lip Fix. Regularly $120, now $60
Just call to schedule a date, name your time and budget restraints and let us do the rest. We can customize a mix of services as part of a package to suit your entire group.
There’s something for everyone this month at The Retreat with specially-priced pamper packages. 10 Spa Packages for $99 each. Check out website for details. Recruit a friend and make your appointment!
ENJOY Your Visit and Experience REJUVENATION! 8831 Bluebonnet Blvd. | Baton Rouge, LA 70810 | 225.761.4567 | www.TheRetreat-BR.com
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