A Southern Life

Well really, the best metamorphosis to me right now is how each day the sun stays out longer. My friends from Down Under are experiencing the opposite! Right now, as each day grows longer, I am more and more anxious for Spring. Nothing says Spring to me more than Easter, and of course, celebrating Carnival and Mardi Gras seem to help speed along the process during the dark winter days. Actually, it was sunny and in the 50’s here today, which makes me understand why so many people choose to retire in the South. Bring on the SUNSHINE!!!!

Here is the top of the piano before:

I’ll have to say the fern does bring a nice outdoor touch.

Here it is now, decked out for the Carnival Season and Mardi Gras!

The lusters are now wearing Mardi Gras masks and the contented piggies in the middle are wearing Mardi Gras beads. We picked up the piggies on the New Orleans leg of our honeymoon. We had just had breakfast at Brennan’s and felt just like these little piggies look!

Hope you are enjoying some longer days with more sunshine and can find something fun to celebrate!

Today’s Lagniappe: Tobasco’s Bloody Mary’s
From the Tobasco site – Bloody Mary’s by the pitcher to help celebrate the season

• 1 (32-ounce) bottle TABASCO® brand Mildly Seasoned or Extra Spicy Bloody Mary Mix
• 1 1/2 cups vodka or gin
• Lime slices or celery stalks

Combine TABASCO^® Bloody Mary Mix and vodka in a 2-quart pitcher; stir well and chill. Pour into ice-filled glasses and garnish with lime or celery.

History – Birth of a Cocktail. Learn more about it.

Makes 8 servings.

Join Chari at Happy to Design for Sunday favorites and Charlotte and Ginger at Blogger Spirit for Spiritual Sunday and enjoy your Sunday.

Hmmm, last week my favorite was about gardening and so it is again this week. I see a trend here. A garden in just inspiring. In 1912, a scripture inspired C. Austin Miles to compose a favorite hymn, In the Garden:

I come to the garden alone
While the dew is still on the roses
And the voice I hear falling on my ear
The Son of God discloses.

Refrain

And He walks with me, and He talks with me,
And He tells me I am His own;
And the joy we share as we tarry there,
None other has ever known.

He speaks, and the sound of His voice,
Is so sweet the birds hush their singing,
And the melody that He gave to me
Within my heart is ringing.

Refrain

I’d stay in the garden with Him
Though the night around me be falling,
But He bids me go; through the voice of woe
His voice to me is calling.

Refrain

Here is one of my favorite posts from New Years day of this year:

I really used to dread January. After all of the color and celebration of the Christmas holidays, January just seemed so dull. What changed my mind about January was gardening! Yes, gardening in January. When I finally got around to enjoying gardening, I was in my late 30’s.

As with most things, I got into it full force. I went from reading gardening books to going through Master Gardening training and then was an active Master Gardener for three years. Two months after Master Gardener graduation, I was chairing the Master Gardener booth at our local home and garden show. See, I tend not to do things half-way. Some would say I go a little overboard!

Anyway, back to January. Now January is the time to peruse garden catalogs and start sorting through seeds to see when to start those little seedlings that will eventually go out in the garden. I now notice the silhouette of trees in the late evening winter light – lifting their arms to God!

In the South, we even have some flowers that will bless us with their lovely blooms in the winter. One of my favorites, which also happens to be the state flower of Alabama is the beautiful Camillia.

It comes in many colors but I like this pink one for Pink Saturday.

Another winter bloomer is the Lenten Rose (sometimes called the Christmas Rose).

And one more that I love is Daphne – fragrant and pretty and early-blooming.

None of these will be blooming here in my part of the South in January, but I still love thinking about them and knowing they will be here soon.

I hope your January will be a wonderful one. If you are a fellow gardener – Happy Planning!

Today’s Lagniappe: Spinach Grapefruit Salad
This is a good time of year for grapefruit and here is a wonderful way to enjoy it.

5 oz of fresh spinach.
1 teaspoon of olive oil.
1 garlic clove, minced.
1 grapefruit.
1 avocado.
Salt and freshly ground black pepper, to taste.

Stem and rinse the spinach. Spin or gently pat it dry. Tear the large leaves into smaller pieces but keep the small leaves whole.

In a bowl, mix together the olive oil and minced garlic. Add the spinach and toss well. Set aside.

Peel, seed, and section the grapefruit.

Halve the avocado, remove the pit, peel, and cut into 1-inch slices.

In a small bowl, combine the grapefruit and avocado.

Add them to the bowl with the spinach.

Sprinkle with salt and pepper to taste, then gently toss.

Serve immediately.

It is that time of year. Time to bring in some of the branches from your forsythia and quince branches and force them to bloom inside!

I love the early Spring when the first blooms begin and bringing in a few branches to get an early start just gets the fun started sooner.

The quince and forsythia are fabulous for some January color:

So, how do you force these pretties to bloom a little early?

On a day when the temperature is above freezing, cut a few branches from your forsythia or quince.  Bring the branches inside and put them in water.

Remove a branch from the water and re-cut the end. Pound the end of the branch with a hammer so that it will be able to get enough water.  Place the branch in a vase with water. Repeat this for each branch.

Change the water every couple of days for lasting color. In about two weeks you will begin to see the buds about to burst on the branches. Before long the shrubs branches will be blooming and there will be beautiful spring color in your home. The forced branches should last several weeks inside for your enjoyment.

That is all there is to it. A wonderful glimpse of Spring in the middle of Winter! Need some more pink?

Today’s Lagniappe: Quince Liqueur

Quince is a late Fall, early Winter fruit. This recipe is from the French Farmhouse Cookbook

2 large quinces
1 cup sugar
2 cups vodka

1. Cut the quinces lengthwise in quarters, then mince or grate them (skins and seeds included) in a food processor. Place them in a jar with at least a 2 ½-quart capacity-you need room for shaking. Add the vodka, then the sugar, and shake vigorously. Keep the jar in a cool, shadowed place.

2. Shake the contents of the jar every other day for 10 days, then when you think of it after that, about once a week for at least 4 additional weeks. Strain the eau-de-vie through a sieve lined with a double thickness of dampened cheesecloth, into a sterilized bottle. Seal with a cork.

3. The ratafia de coings will keep indefinitely. A sediment will form on the bottom of the bottle over time. Don’t be concerned, just pour carefully so it doesn’t cloud the individual glasses of eau-de-vie.

About 3 ½ cups

A note: Work quickly to get the grated quince in the vodka, as the flesh turns brown very fast!

One of my favorite meals these days is smoked/grilled catfish. My husband and I have been experimenting with different techniques and have come up with what we think is the very best!

We use a smoker/grill that is similar to the one my brother, Jay gave us when we got married.

First, we season the catfish with creole seasoning and garlic powder (got to have a little extra garlic!).

Then we light some charcoal and add a few wood chips (in the lower part of the smoker). Not just any woodchips, Jack Daniels woodchips!

These chips are made from the barrels that were used to age the Jack Daniels whiskey. No alchohol content here but it adds an incredible flavor!

Cook for 5 minutes on each side and you have a great piece of fish!

Really, every time we have these I am amazed that we haven’t eaten catfish this way all along. It is a very healthy way to cook a great piece of fish!

So, this is my contribution to

Today’s Lagniappe:  Creole Yummy Sauce
Okay, that is the only name that came to mind at the moment, but it goes really well with the fish.

Combine the following ingredients to taste:

Mayonnaise
Creole Mustard (or a spicy brown mustard)
Prepared Horseradish
Creole Seasoning
Garlic Powder

Mix ingredients together before you season the fish. Let the mixture sit while you prepare the fish so the flavors will “marry.”

Meetings, meetings, meetings! This week has been full of meetings and still more to get ready for! So, I’m taking a trip down memory lane to a warmer, slower time. A time when it was hot and sultry instead of cold and frosty (actually, it has started to warm up here and was even in the 50’s today). A time when the full moon was lighting the sky and the magnolias were in bloom. Forget thinking about meetings, I’m going back . . .

back to last summer:

Okay, back to work!

Check out a lot of great tablescapes at

Today’s Lagniappe: Magnolia Milk Punch
Perfect for a Sunday brunch.

Ingredient
1/4 cup Bourbon Whiskey
1 tsp Vanilla
1 cup Vanilla Ice Cream
4 parts Nutmeg

Directions
Combine ice cream, bourbon and vanilla in a blender and process until smooth. Pour into two glasses and sprinkle with freshly grated nutmeg.

Okay, Nester has a fun give-away going on involving inspiration! How great is that. Go check it out! You can make your own inspirational sign from Dayspring! Mine looks like this:

On of my favorite verses from Ecclesiastes because it reminds me that life is about change and that is the way it is supposed to be. What is your favorite inspirational quote?

Christi

Finally, it is starting to warm up a bit. Been really cold around here the past week!

Okay, yes it was just a bit chilly here! Looking forward to some warmer temps this week. Come on Spring!!!!

Today’s Lagniappe:  Winter Pork Roast
Something warm and yummy for Crockpot Wednesday!

• pork loin roast, 3 to 4 pounds
• salt and pepper
• 1 cup fresh or frozen cranberries, chopped
• 1/4 c. honey
• 1 tsp. grated orange peel
• 1/8 tsp. ground nutmeg
• 1/8 tsp. ground allspice

Sprinkle pork loin roast with salt and pepper. Place in slow cooker or Crock Pot. Combine remaining ingredients and spoon over roast.
Cover and cook on LOW for 8 to 10 hours. Makes 6 to 8 servings.

One of my favorite set of tables in the house is this little set of nested tables near my back porch.

This table holds a few of my favorite things to have on hand. A book on birdwatching, a scented candle, a pretty Lenox music box (the lid on top and the musical part on the middle table) It has a hummingbird sipping from a morning glory and it plays Vivaldi’s Allegro from The Four Seasons.

I also keep a pair of binoculars and my camera nearby, to catch a few bird pics.

The birds have certainly been plentiful this winter. LOVE to watch them!

What would be yummy to have cooking on the stove while I’m watching the birds?

Today’s Lagniappe: Creole Shrimp and Grits
This will cure what ails ya!

• 2  pounds  unpeeled, medium-size raw shrimp (26/30 count)
• 1/4  cup  vegetable oil
• 1/3  cup  all-purpose flour
• 1  medium onion, finely chopped
• 2  celery ribs, chopped
• 1  medium-size green bell pepper, chopped
• 2  garlic cloves, chopped
• 1  (6-oz.) can tomato paste
• 1  bay leaf
• 2  teaspoons  Creole seasoning
• 2  teaspoon  lemon juice
• 1  teaspoon  Worcestershire sauce
• 2 1/2  cups  milk
• 1  teaspoon  salt
• 1 1/2  cups  uncooked quick-cooking grits

1. Peel shrimp, reserving shells; devein shrimp. Bring shells and 4 cups water to a boil in a medium saucepan over medium-high heat; reduce heat to low, and cook 20 minutes. Pour shrimp broth through a colander over a large bowl, pressing shells with back of a spoon; discard shells.

2. Heat oil in a Dutch oven over medium heat; stir in flour, and cook, stirring constantly, until flour is caramel colored (about 8 to 10 minutes). Add onion and next 3 ingredients, and cook, stirring often, 5 to 7 minutes or until tender. Stir in 2 cups shrimp broth, tomato paste, and next 4 ingredients. Reduce heat to low, and cook, stirring occasionally, 45 minutes. Add shrimp, and cook 10 minutes, stirring in 1/4 to 1/2 cup remaining shrimp broth to reach desired consistency.

3. Meanwhile, bring milk, 2 1/2 cups water, and salt to a boil in a saucepan over high heat. Gradually stir in grits. Reduce heat to low, and simmer, stirring occasionally, 10 to 12 minutes or until thickened. Serve Creole Shrimp over grits.

Join these blogs for some great inspiration this week!

Balancing Beauty and Bedlam’s Tasty Tuesday

Blessed with Grace’s Tempt My Tummy Tuesday

The Gypsy’s Corner’s Three or More Tuesday

In the winter, the air in our homes can become stale, what with the windows closed and us trying to keep the cold outside air, well, outside. This past week we have been really stuck inside with the cold frigid air that has been sweeping the country.

So, what we need is something to clean the air. What would that be? The wonderful, decorative and air-cleaning house plant!

Yes, house plants not only add to our decor, they also clean the air we breath! NASA scientists have discovered that many houseplants and blooming potted plants fight indoor air pollution. They’re reportedly able to scrub significant amounts of harmful gases out of the air, through the everyday processes of photosynthesis. Some pollutants are also absorbed and rendered harmless in the soil.

House plants can be used as a centerpiece as a screen, a backdrop an accent piece. There are so many possibilities and house plants come in so many sizes.

Here are the top ten for purifying the air in your home:

1. Philodendron scandens `oxycardium’, heartleaf philodendron
2. Philodendron domesticum, elephant ear philodendron
3. Dracaena fragrans `Massangeana’, cornstalk dracaena
4. Hedera helix, English ivy
5. Chlorophytum comosum, spider plant
6. Dracaena deremensis `Janet Craig’, Janet Craig dracaena
7. Dracaena deremensis `Warneckii’, Warneck dracaena
8. Ficus benjamina, weeping fig
9. Epipiremnum aureum, golden pothos
10. Spathiphyllum `Mauna Loa’, peace lily
11. Philodendron selloum, selloum philodendron
12. Aglaonema modestum, Chinese evergreen
13. Chamaedorea sefritzii, bamboo or reed palm
14. Sansevieria trifasciata, snake plant
15. Dracaena marginata , red-edged dracaena

And, mostof these are easily available and easy to grow. How wonderful is that? And, in addition to cleaning the air, they help ease your mind by giving you a little of the outdoors all year round.

Today’s Lagniappe:  Broccoli Cheese Soup

• 1 bunch broccoli, about 1 1/4 pounds, washed and trimmed
• 2 cups sliced onions
• 5 tablespoons butter or margarine
• 7 cups chicken broth, divided
• 1 teaspoon dried leaf oregano, crumbled
• 1/4 cup flour
• 2 tablespoons Dijon mustard
• 1/8 teaspoon pepper
• 1 cup milk
• 2 cups shredded sharp Cheddar cheese

Cut florets off broccoli and divide into small sections. Simmer in lightly salted water for 2 minutes; drain and immerse in cold water to stop cooking then set aside.

Cut stalks into small pieces; place in a large saucepan. Add sliced onions and 3 tablespoons of butter to saucepan; sauté over medium low heat for 5 minutes. Add 3 cups chicken broth and oregano to the saucepan; simmer 20 to 30 minutes. Carefully process hot mixture in batches in a blender until smooth. Melt remaining 2 tablespoons butter in saucepan; stir in flour and cook, stirring constantly, until smooth and bubbly. Stir in mustard and pepper. Gradually stir in processed mixture and remaining 4 cups of chicken broth. Continue to cook, stirring, until mixture begins to bubble. Add milk and cheese; stir until smooth and cheese is melted. Add remaining broccoli florets and heat through. Broccoli cheese soup serves 8.

Join Chari at Happy to Design for Sunday favorites and Charlotte and Ginger at Blogger Spirit for Spiritual Sunday and enjoy your Sunday.

This post about planting garden seeds is from last January. As I mention in this post, planting a little seed and watching it grow into a real garden is always a miracle to me. God performs miracles in our lives every day, but so often we don’t see it. It is so good to take a break from all of the distractions of our modern age like TV, cell phones, etc. and watch a miracle in the form of a garden.

**

The time to plant seeds indoors to get a jump on the season will be here before you know it. Many seeds should be planted 4-8 weeks before the last frost inside and then transplanted outside when danger of frost has passed. If you don’t know your last frost date, check your state’s extension service. You may have to search around a little bit, depending on your state.

I also like to plant according to moon phases. You can check the moon phases here or check planting dates with the Farmer’s Almanac here. My grandmother was good about telling the weather by looking at the sky or the trees or the sun. She grew up on a farm and they didn’t have the methods we have now. I learned that she was usually right and it gives me a sense of peace to watch nature to see what it is trying to tell us.

Anyway, if you plan to plant anything from seed the time to order is now, if you haven’t already. If you haven’t ever grown anything from seed, try it. It is very special to put a seed in soil and watch it sprout into a full grown plant and then into something that actually bears fruit. It happens in gardens and fields all over the world every year, but to me it is always a miracle.

Gardening can really be a great source of therapy. Watching the cycles of nature. Nurturing plants and seeing them grow. It’s downright addictive.

Today’s Lagniappe: A Pepper Tidbit

Peppers with 3 bumps on the bottom are sweeter and better for eating.Peppers with 4 bumps on the bottom are firmer and better for cooking. Add a teaspoon of water when frying ground beef. It will help pull the grease away from the meat while cooking.

Since the nation is in the deep freeze this week, I thought it might be nice to remember some warmer times!

Now, I’m getting warmer!

Some good WARM memories to warm us up!

What pink things are going on over at Beverly’s for Pink Saturday?

Today’s Lagniappe:  Daddy Jack’s Lobster Bisque
When we lived in Dallas one of the places we loved was Daddy Jack’s on Lower Greenville. I’m still waiting for the clam chowder video (it is to die for)! In the meantime, enjoy Daddy Jack’s video on making lobster bisque:

Lobster Bisque Video

It isn’t just cold, it is freezing! My neighbor flies his flag every day. Here it was this morning in the COLD winter wind:

Okay, so let’s warm up with some food for:

One of my favorite sources for recipes is emerils.com. Everything I have ever eaten at his restaurants has been fabulous and I love trying to recreate some of his wonderful recipes at home. I also have most of his cookbooks. I love his Andoullie Crusted Texas Red Fish and if I had a source for red fish I would probably make it often. However, red fish is kind of hard to come by here in my part of Arkansas. But, there are some things I can make.

Creole Spiced Shrimp with Old Fashioned Remaulade

• 2 lemons, halved
• 4 quarts water
• 4 bay leaves
• 3 teaspoons salt
• 1/2 teaspoon cayenne
• 2 tablespoons Zatarain’s Concentrated Crab and Shrimp Boil
• 3 pounds large shrimp, peeled and deveined
• 1/4† cup fresh lemon juice
• 3/4† cup vegetable oil
• 1/2 cup chopped onions
• 1/2 cup chopped green onions
• 1/4 cup chopped celery
• 2 tablespoons prepared horseradish
• 3 tablespoons Creole or whole-grain mustard
• 3 tablespoons prepared yellow mustard
• 3 tablespoons chopped parsley
• 1 teaspoon salt
• 1/4 teaspoon cayenne pepper
• 1/8 teaspoon freshly ground black pepper
• 3 tablespoons ketchup

Squeeze the juice from the lemons into a large pot.†Add the halves.†Add the water, bay leaves, salt cayenne, and crab boil.†Bring to boil and cook for 5 minutes. Add the shrimp. Remove from the heat, cover, and let stand for 4 to 5 minutes.†Drain.†Serve either cooled or chilled completely. Combine the remaining ingredients in a food processor with a metal blade and process for 30 seconds. Use immediately or store.†Will keep for several days in an airtight container in the refrigerator.

Yield: 4 to 6 servings

Nothing like some good shrimp to warm me up and put me in a Summer-y mood! Okay, off to watch the BCS Championship Game!

Today’s Lagniappe:  Emeril’s Rum Cream Caramel
Okay, let’s follow up that shrimp with another of Emeril’s great recipes!

• 1 1/4 cups sugar
• 1/4 cup water
• 1/2 teaspoon fresh lemon juice
• 1 cup heavy cream
• 1 cup whole milk
• 3 large eggs
• 2 tablespoons dark rum
• Diced pineapple and pink grapefruit segments, caramelized with brown sugar, for garnish

Instructions

In a medium heavy saucepan, combine 3/4 cup of the sugar with the water and lemon juice and bring to a simmer over low heat, stirring occasionally until the sugar dissolves. Bring to a boil and cook without stirring, swirling the pan occasionally, until the syrup caramelizes and turns a deep golden color, 7 to 10 minutes. Very carefully pour the mixture into 6 (1-cup) ramekins and swirl to evenly coat the bottoms. Set aside.

Preheat the oven to 350 degrees F.

In a medium saucepan, bring the cream and milk to a simmer. Remove from the heat.

In a medium bowl, whisk together the eggs and remaining 1/2 cup sugar until frothy and lemon colored, 2 to 3 minutes. Whisking constantly, slowly add the hot cream mixture to the eggs. Whisk in the rum. Strain through a fine mesh strainer into a large glass measuring cup or bowl, and divide among the ramekins.

Place the ramekins in a large roasting pan and place on the middle rack of the oven. Carefully fill the roasting pan with hot water to come halfway up the sides of the ramekins. Bake until the custards are just set and a knife inserted into the center comes out clean, about 30 minutes.

Carefully remove from the oven. Transfer the custards to a wire rack to cool, then refrigerate and chill completely before serving, 4 hours or overnight.

To serve, run a thin sharp knife around the custards to loosen and invert onto dessert plates. Shake gently to release onto the plates. Garnish with the caramelized pineapple and pink grapefruit and serve.

Yield: 6 servings

Earlier this week, I posted about the beginning of the Carnival season that starts with Twelfth Night (the Epiphany) and ends with Mardi Gras (Fat Tuesday). Of course the end of Mardi Gras begins the season of Lent.

So, with the beginning of the Carnival season beginning this week, I created a Carnival Tablescape to go along with it!

Okay, I’ll have to admit, I’m thinking the Mardi Gras tree may be a little tacky. However, I’m just loving it. I’ll have to look for some purple lights.

Hope all of you are having a wonderful beginning of 2010 and the Carnival season!

One more quick note: If you are on Facebook and enjoy Mardi Gras and like Arkansas come join us at The Royal Krewe of Razorbacchus. The group is open to anyone and is just for fun!

Go over and see a lot of creative and fun tables at:

Today’s Lagniappe:  Creole Calas
A New Orleans tradition – fried rice fritters. It was a popular breakfast food in the early twentieth century when Creole street vendors sold the fresh hot calas in the city’s French Quarter, with the familiar cry, “Calas, belles, calas tout chauds!” – (“Calas, beautiful calas, still hot”).

* 2 cups cooked rice, cooled
* 3 eggs, beaten
* 1/2 cup granulated sugar
* 1 teaspoon ground cinnamon
* 1/2 teaspoon nutmeg
* 1 teaspoon vanilla extract
* 2 1/2 teaspoons baking powder
* 1/2 to 1 cup flour, just to make a good batter
* oil for deep frying
* confectioners’ sugar

In a large bowl, combine cooked rice, eggs, sugar, cinnamon, nutmeg, vanilla and baking powder. Add just enough flour to hold batter together. It should drop from a spoon and stay together. Heat oil in the deep fryer to 365°. Drop batter by heaping teaspoonfuls into the hot oil. Fry in small batches until golden brown and crisp, about 6 to 8 minutes. Drain on paper towels and generously sprinkle with confectioners’ sugar.

It has been really cold here this week, as I understand it has been in most of the country. We had quite a bit of snow this past weekend.

It is a good time to stay inside and take a look back at some of our favorite projects of 2009 for Rhoda’s Party!

Many of my favorite projects happen outdoors. I love to spend time outside whenever I can. It is so cold now, I am happy to look back at some of those outside projects, as well as a few inside projects.

Let’s start outside.

First we planted the garden.

Before:

After:

I also took some inspiration from a floral magazine for my cocktails on the porch party.

Inspiration:

Of course, I wasn’t having a wedding and really wanted to use what I already had.

Before:

After:

I was also inspired by a piece of furniture I already had to build a similar piece to hold our television:

Inspiration:

And, the piece I designed from that inspiration and then built myself (yes, I’m quite proud)!

I had a lot of fun at Thanksgiving. All the family was here.

Before:

After:

And then, as the weather got even colder, it was Christmas time. Time to change the look of the fireplace.

Before:

After:

Of course, now we are back to the before on that one. May have to make a few changes on that, however, I love the picture. My husband and I purchased the French Quarter scene on the New Orleans stop on our honeymoon.

I’m expecting a lot of changes this year and look forward to sharing them with you. I also look forward to seeing what everyone else is doing this year!

By the way, this is also Outdoor Wednesday!

Hope you all find lots of inspiration this week!

Now a message from Soldiers’ Angels:

We have a situation where a veteran is in urgent need of financial assistance to help keep his family afloat.

This 12-year veteran who has made numerous sacrifices for our country, was wounded in Iraq and is now out of the Army.  He lives each day with a Traumatic Brain Injury, severe PTSD, and many other injuries that limit what he can do.  These injuries are so extensive that he can longer work and provide for his family.

Within the next few days, their car will be repossessed.  They are in need of a four wheel drive vehicle (there’s lots of snow in Colorado) so that they can get to and from doctor’s appointments, errands, as well as getting their three young children to and from school.

They also need assistance in paying their house heating,  lights, and phone bills.

If you can help this family, you can donate via the donation button at soldiersangels.org and mention the Stecklein family in the “Description” section or contact me at christi@asouthernlife and I can give you more contact information.

Today’s Lagniappe:  Michael Chiarello’s Winter Panzanella
I thought this recipe looked so wonderful. I love Panzanella and had never thought of a winter version. What a great idea. From foodnetwork.com.

For the croutons:

• 1/4 cup unsalted butter
• 2 teaspoons finely chopped garlic
• 2 teaspoons finely chopped fresh thyme
• 6 cups day-old bread, crust removed, cubed
• 6 tablespoons finely grated Parmesan, plus more for garnish
• Salt and freshly ground black pepper

For the salad:

• 1 small red onion, sliced thinly lengthwise
• 3 tablespoons sherry vinegar
• Gray salt
• 4 cups peeled, seeded, and diced butternut squash (1/2-inch dice)
• 1/2 cup plus 1 1/2 tablespoons extra-virgin olive oil
• 1 tablespoon chopped fresh sage
• Freshly ground black pepper
• 1/2 pound Brussels sprouts, ends trimmed, then quartered
• 1/2 cup fresh Italian parsley leaves

Preheat oven to 400 degrees F.

Melt the butter in a large skillet over moderate heat and cook until it foams. Add the garlic and thyme, and immediately add the bread cubes. Toss to coat well. Add most of the grated cheese and stir. Transfer bread to a baking sheet and sprinkle with the remaining cheese and salt and pepper and gently toss again while still warm to melt the cheese. Bake stirring once or twice, until the croutons are crisp and lightly colored on the outside but still soft within, about 10 to 15 minutes. Set aside and let cool.

Soak the sliced onion in the sherry vinegar and a pinch of salt for about 15 minutes. Set aside.

Toss the squash with 1 1/2 tablespoons of the olive oil, sage, salt, and pepper. Arrange in a single layer on a baking sheet and bake until the squash is tender and lightly caramelized, about 15 to minutes. Let cool.

Bring a large pot of salted water to a boil. Add the quartered Brussels sprouts and cook until tender but retain a touch of crispness, about 1 1/2 minutes, and drain.

Into the reserved red onions and vinegar, whisk in remaining 1/2 cup olive oil. Season with pepper.

In a large bowl combine the roasted squash, croutons, and Brussels sprouts. Add the vinaigrette and toss. Add the parsley leaves and toss again. Taste and adjust the seasoning. Garnish with grated Parmesan and serve immediately.

Chef note: “Soaking the onion briefly in sherry vinegar–sometimes called blooming the onion–mellows the raw onion taste.”

As I mentioned yesterday, January 6th is the beginning of Carnival starting with Twelfth Night of the Epiphany. This is the celebration of the three kings visiting the Christ child.

While some see the Carnival season as one of drunken parties and debauchery, to many it is actually a time of celebration of faith and festivals that are attended with families.

I posted a recipe for King Cake yesterday. The King Cake is decorated with the traditional colors of the Carnival season.

Purple represents justice; green, faith; and gold, power.

It’s interesting to note that our Mardi Gras colors influenced the choice of school colors for arch rivals Louisiana State University and Tulane University.

When LSU was deciding on its colors, the shops in New Orleans had stocked up on purple, green, and gold material for the Mardi Gras season. LSU decided upon purple and gold, and bought much of it. Tulane (my husband’s alma mater) bought much of the only remaining color — green!

I love anything that helps us to brighten up the cold gray days of January. Although, I’ll have to admit, after the weekend snow, the sun came out today and the sun on the bright white snow was spectacular!

Today’s Lagniappe:  Spicy Creole Shrimp Chowder
Something yummy and warming to make in your slow cooker.

1/4 cup chopped onion
1 teaspoons butter
1 (12 oz) can evaporated milk
1 can condensed cream of potato soup
2 can condensed cream of chicken soup
1 can white corn, drained
1 teaspoon creole seasoning
1/4 teaspoon garlic powder
1 lb cooked small shrimp, peeled
1 (3 ounce) package cream cheese

Saute onion in butter until tender in pan over medium heat.

In crockpot, combine the onion, milk, 2 soups, corn, Creole seasoning and garlic powder.

Cover and cook on low for 3 hours.

Stir in shrimp and cream cheese.

Cook 30 minutes longer, until shrimp are heated through and cheese is melted.

Stir to blend.

It’s a three-for Tuesday! Join these great blogs for more recipes and great ideas.

Balancing Beauty and Bedlam’s Tasty Tuesday

Blessed with Grace’s Tempt My Tummy Tuesday

The Gypsy’s Corner’s Three or More Tuesday