Posts Tagged ‘Mardi Gras Recipes’

A Little Mardi Gras in New England

Thursday, February 16th, 2012

Nan Parati in Mardi Gras Regalia (Courtesy of Nan Parati)

Western Massachusetts has a lot of character—and characters.

One of the characters who have given our hilltowns a lot of character in recent years is Nan Parati. Originally from New Orleans, the artist-turned-storekeeper lives in Ashfield, where she is the proprietor of Elmer’s Store.

She was visiting a friend in Ashfield in August 2005.

“I was heading back to New Orleans,” she told me recently, “when a friend of mine called from New Orleans and said, ‘Hey, we’re about to get a big hurricane. Maybe wait until after the weekend to come back. Everyone’s evacuating.’

“So I came back to wait out the hurricane, which turned out to be Katrina, which took out my house and my studio and I said, ‘I reckon I live in Massachusetts now!’

“I had some investment money from a house I had just sold in North Carolina and used that to build Elmer’s instead of going back to rebuild in New Orleans. (I had just spent 25 years building a design business in NO and decided I didn’t want to start that all over again—I wanted to do something new!)”

Elmer’s is a general store, as it has been since 1937, but under Nan’s direction it has become a restaurant, a gallery for artists and local products, and a hub for musical events—particularly those highlighting Louisiana music.

This weekend Elmer’s is hosting its first annual Winklepicker Festival. (If you want to know what a Winklepicker is in this context, just visit its web site!) The festival’s theme, for this year at any rate, is Mardi Gras. After all, this signature holiday of Nan’s native state falls next week.

The festival will feature lots of Louisiana-style music, a gospel brunch, a kids’ music camp, and Cajun and Creole cooking classes given by Nan’s New Orleans chum Michelle Nugent.

“Since I’m from New Orleans, people ALWAYS ask me about Louisiana cooking,” Nan told me. She met Chef Michelle Nugent two decades ago at the New Orleans Jazz and Heritage Festival. A passionate advocate for Louisiana food, Michelle is the food coordinator for this annual April event; Nan creates the festival’s signs and serves as art co-coordinator.

I called Michelle Nugent to interview her for one of our local papers. She told me she was enthusiastic about coming to New England. “I lived in Massachusetts when I was a little bitty girl,” said the chef. “I love snow!”

She plans to offer three classes. Friday’s session will present a classic Creole dinner party, from Oysters Rockefeller to Bananas Foster. Saturday’s class will focus on a classic New Orleans-style brunch. On Sunday Michelle will explore Cajun Country cuisine.

Michelle noted that she isn’t sure what to expect in terms of an audience for her classes. “It might just be people who go to the festival to hear the music and come on a whim,” she said. “I’ve traveled enough around the country to know that people are fascinated with New Orleans and fascinated with our foodways.”

Chef Michelle (Courtesy of Michelle Nugent)

She explained that the classes are structured to help people learn more about the different types of food in Louisiana. “It seems to me that when I talk to people that aren’t from New Orleans they’re often confused about what’s Cajun, what’s Creole, what’s authentic, what’s nouvelle. And they think everything’s too hot, which isn’t usually the case.”

I asked her to elaborate a bit on the origins of Creole versus Cajun cuisine.

“Creole comes from the Spanish criollo, which means ‘born here in this place,’” she said. “In New Orleans after the Native Americans we had French and then Spanish and then French and then Spanish. And then New Orleans was a large port city and of course we had Africans come over with the slave trade, but we also had a lot of free people of color from what is now Haiti.

“So Creole could really mean a little bit of everything. It was encouraged for the French aristocrats to take Black mistresses. So we got pretty mixed up pretty fast!

“The Creole food has French aristocratic traditions and some traditions from Africa such as okra and then the use of hot pepper and things like that, which is not nearly as severe as people think it is.”

In contrast, she explained, the Cajuns were the Acadians—French refugees from Canada, with a little German blood mixed in for good measure. Michelle described their cuisine as “more countrified food.”

“It reflects the fact that these people make their living off the land with fish and shrimp and crawfish and rice,” she said.

Asked what she likes to make and eat on a daily basis, Michelle thought for a minute. “At home I just ‘pot cook,’” she noted. “I love to pot cook whether it’s beans and rice or gumbo. I find that things like that, especially gumbo, always taste better the next day. I will break my rule for these classes, but normally I make gumbo the day before and put it in the refrigerator overnight.”

It was a little harder for Michelle to identify her favorite Louisiana food in general.

“Hmm,” she mused. “Probably boiled crabs. I eat them plain. Some people eat them with saltines or cocktail sauce. I loved all boiled seafood, but crabs are my favorite.”

She sighed.

“And then there’s nothing better than an oyster po’ boy.”

Since I had only met Michelle over the phone, I asked Nan to describe her to me.

“Michelle … is wild, determined, strong, serious about what she does, fun to work with on my part and fun to stand back and watch when vendors [at the New Orleans Jazz Fest] sneak out of line,” enthused Nan.

“She loves a good time, she’s extremely smart and talented, has great taste in clothes and belt-buckles, is a wonderful, wonderful cook—and I am looking forward to spending a week with her up here!

“It’s always fun to me when New Orleanians come up here to visit because if you put New Orleans on one end of a stick and were trying to figure out where Ashfield went on that stick in relation to New Orleans, you’d have to go all the way to the very opposite end of that stick to find Ashfield. They couldn’t be further apart in way of life!”

If you’d like to enroll in this weekend’s cooking classes, call Elmer’s Store at 413-628-4003. For those who can’t make it to Ashfield Michelle has given me her recipe for a classic Louisiana dish. I made it for my family recently, and we adored it.

Modern Times Shrimp Etouffée
Courtesy of Michelle Nugent

Michelle Nugent uses the words “modern times” because, she notes, “local lore suggests that the original Acadian settlers would not have had flour or tomatoes when they first arrived in Southwest Louisiana.” She adds, “You may also substitute crawfish tails or chicken for the shrimp.”

Ingredients:

6 tablespoons butter
4 tablespoons flour
2 cups chopped yellow onions
1/2 cup chopped celery
1/2 cup chopped bell pepper (Michelle likes red for its sweetness)
4 to 6 cloves garlic, finely chopped
2 bay leaves (fresh if possible)
2 sprigs fresh thyme, leaves picked off the stem
2-1/2 to 3-1/2 cups shrimp stock (see recipe below)
1 cup tomatoes, peeled, seeded, and chopped (optional)
1-1/2 to 2 pounds fresh shrimp, peeled (save the shells for the stock recipe)
Worcestershire sauce to taste
kosher salt, freshly ground black pepper, and cayenne pepper to taste (I used 1-1/2 teaspoons salt, 8 twists of the pepper grinder, and about 1/4 teaspoon cayenne)
liquid pepper sauce (Michelle prefers Crystal®, but I used what I had in the house; I put in only 7 drops so it wouldn’t overwhelm my diners)
lemon juice to taste (I used the juice of half a large lemon)
1 bunch whole scallions, thinly sliced
1/2 bunch flat-leaf parsley, chopped
hot, cooked white rice

Instructions:

In a large heavy saucepan or cast-iron skillet heat 4 tablespoons of the butter over medium high heat and whisk in the flour. Cook this roux, stirring frequently, until it is the color of peanut butter. This is the trickiest part of the recipe since one has to watch and stir A LOT to keep the roux from burning.

Add the onions to the roux; they will darken the roux a bit further as the sugars caramelize. Stir in the celery and peppers and cook until the vegetables start to soften, about 5 minutes. Again, stir to keep everything from burning.

Add the garlic, bay leaves, and thyme. Whisk in 2-1/2 cups stock and the tomatoes if desired, and bring the mixture just to a boil. Turn the heat down to a simmer, and add more shrimp stock if the stew looks too thick. (Be careful: I added a bit too much, and the final product was a little wet although delicious.)

Add Worcestershire sauce, salt, peppers, and pepper sauce to taste. Cook for 30 minutes uncovered, stirring occasionally.

Add the shrimp to the stew and cook for 5 minutes longer. Add lemon juice to taste. Adjust other seasonings to taste. Stir in half of the scallions and the parsley and cook for 5 more minutes or until the shrimp is just cooked through and flavors have melded.

Finish by gently stirring in the last bit of cold butter for richness and shine. Serve with hot cooked rice. Garnish with the reserved scallions (and a little more parsley if you like), and put a bottle of pepper sauce on the table for individual adjustment.

Serves 4 to 6.

Shrimp Stock

Ingredients:

the heads and shells from 1 to 2 pounds fresh shrimp
1 tablespoon butter
1 tablespoon tomato paste
3 tablespoons brandy
1 carrot, chopped
1 yellow onion with peel, roughly chopped
1 rib celery, chopped
1-1/2 quarts water
1 to 2 bay leaves
1 sprig fresh thyme
a few whole peppercorns

Instructions:

Heat the butter over a medium-high flame in a heavy-bottomed saucepan. Add the shrimp shells and sauté until they start to brown; then add the tomato paste and the vegetables and sauté until brown. Carefully add the brandy and then add the water and the seasonings. Bring the liquid to a boil and then simmer for 20 to 30 minutes.

Strain the stock, discarding the solids, and set it aside to cool.

Jambalaya

Monday, March 7th, 2011

 
Tomorrow is Mardi Gras. If I had the time—and the waistline—I’d make a King Cake and maybe some beignets. (I’ve never made beignets, but there’s always next Mardi Gras.)
 
Instead this past weekend I paid tribute to the holiday with my favorite Louisiana main dish, Jambalaya.
 
I first encountered Jambalaya (or a form thereof) in college. The cooks at Mount Holyoke included something they called “Creole Jambalaya” on their monthly menu.
 
In general, the food at Mount Holyoke was pretty tasty. As I recall, however, the Jambalaya was neither tasty nor Jambalaya. It was creamed shrimp and some sort of other protein served over rice. I was unimpressed.
 
In Knoxville, Tennessee, however, I learned that I like Jambalaya A LOT.
 
My roommate at the University of Tennessee, Alice Gagnard, hailed from Alexandria, Louisiana. Alice made fabulous Cajun food.
 
The gumbos! The po’ boys! The Jambalaya!
 
I have yet to master the craft of gumbo, although I did get a great recipe from Cajun folklorist Barry Ancelet a couple of years ago.
 
I hope this coming summer to share with you the po’ boys Alice makes with her husband Kevin.
 
Meanwhile here is a recipe for Jambalaya.
 
This dish is appealing on a lot of levels. First, it is relatively inexpensive to prepare since you can mix in a combination of whatever forms of protein suit your budget (or lurk in your refrigerator). In addition to the chicken and sausage below, Jambalaya may be enjoyed with ham, shrimp, and even crawfish.
 
Second, its form (or lack thereof; it’s a very flexible food) reflects the mixed heritage of Louisiana itself, where French, African, Native American, English, and Spanish influences abound.
 
In an article titled “Jambalaya by Any Other Name,” food and travel writer Andrew Sigal describes his extensive research into the possible origins of the dish. He concludes that different cooks (and fans) may always have different ideas about where it came from.
 
He does note that that the Provençal term “jambalaia,” from which scholars believe Jambalaya got its name, originally meant “a mish-mash, rabble, or mixture.”
 
This pretty much sums up Jambalaya as far as I’m concerned. How can one not love preparing a recipe that means “rabble” and that sound like “jumble”? 

Happy Mardi Gras! I can’t find most of my Mardi Gras attire, alas, so I leave you with a photo of me from a couple of years ago when I made King Cake.

 
Mardi Gras Jambalaya
 
Ingredients:
 
1 pound sausage (for true—but very dominant—Louisiana flavor, use andouille, but you may also use plain old kielbasa), cut into bite-sized pieces
extra-virgin olive oil as needed for frying
1 medium onion, finely chopped
1 to 2 stalks celery, finely chopped
1/2 bell pepper, finely chopped
1 clove garlic, finely chopped
butter if needed for frying
2 cups cut-up cooked chicken
1-1/2 teaspoons Creole seasoning, plus more if needed
chopped hot pepper (fresh or pickled) to taste—start out with 1/2 teaspoon to a teaspoon; then add more the next time if you want your Jambalaya spicier
4 cups chicken stock, divided
1-1/2 cups uncooked rice
1 large or 2 small tomatoes, roughly chopped
2 cups cooked peas
lots of chopped fresh parsley
 
Instructions:
 
In a heavy Dutch oven brown the sausage pieces. If they are not very fatty and start sticking a lot, splash in a little olive oil. If they are very fatty, drain some of the fat off when they have browned. Remove the sausage and set it aside.
 
In the fat (plus a little olive oil and butter if needed) sauté the onion, celery, bell pepper, and garlic. Cook them until they soften and begin to smell wonderful. Use their juices and the fat in the pan (plus a spatula or wooden spoon) to scoop up any brown bits from the bottom of the pan.
 
Return the sausage to the pot, along with the chicken, the seasoning, the hot pepper, and 1 cup of the stock. Bring the mixture to a boil. Cover, reduce the heat to low, and simmer gently for 1/2 hour, stirring from time to time.
 
Add the remaining stock. Bring the mixture to a boil, and stir in the rice. Return the mixture to boiling, stir, and reduce the heat and cover again.
 
Simmer until the rice is cooked through but not dry, about 1/2 hour longer. Taste for seasoning and add a little more spice if you like.
 
Stir in the tomatoes and peas. Sprinkle parsley overall and serve with Tabasco sauce on the side. 

Serves 6.

A Country Mardi Gras

Monday, February 23rd, 2009
Le Rendez Vous des Cajuns (Courtesy of David Simpson LSUE)

Le Rendez Vous des Cajuns (Courtesy of David Simpson LSUE)

 

My favorite part of Louisiana is a place I have visited only by listening to its music, Cajun Country. Southwestern Louisiana is a sort of country cousin to New Orleans. It is inhabited by a mixture of Cajuns (French Acadians who were expelled from British Canada in the mid-18th century and who became peasant farmers in the South) and the descendents of Black Creoles. Their culture and music are a remarkable blend of French, American, African, Native American, and Island influences. Most of the Cajuns speak English, but a number of residents, particularly older ones, speak French dialects as well.

 

My main contact with this area is a radio program called Le Rendez Vous des Cajuns, staged weekly in Eunice, Louisiana. The program is hosted by Barry Jean Ancelet, a professor at the University of Louisiana (Lafayette). It airs partly in English but mostly in Cajun French. It showcases the two major music styles of the area, Cajun and Zydeco (an outgrowth of Black Creole music).

 

Ancelet grew up speaking French at home and has raised his five children in French. He explained in the introduction to the book Cajun Music and Zydeco by photographer Philip Gould (1992, LSU Press) that he only discovered the music of his region while studying in France. A non-Cajun musician who played “la musique de la Louisiane” in Nice counseled the young Barry Ancelet to go home and talk to Dewey Balfa, a legendary Cajun fiddler. Ancelet took the musician’s advice and has been involved in promoting Cajun and Zydeco music ever since.

 

The Rendez Vous began in 1987. It is part of a revival of French language and culture in southern Louisiana outlined by Barry Ancelet in two journal articles, “Negotiating the Mainstream: The Creoles and Cajuns in Louisiana” in The French Review (Volume 80, number 6, 2007) “Cultural Tourism in Cajun Country: Shotgun Wedding or Marriage Made in Heaven” (Southern Folklore, Volume 49, number 3, 1992).

 

The struggle of French speakers in Louisiana mirrors a larger debate about what it has meant to be an American. In the early 1900s and particularly beginning around World War I Louisiana and the nation as a whole experienced a wave of nationalism that tried to force all Americans into a single mold, to define what it meant to be an American by sameness. As my grandmother used to say, if we were all the same, we’d all wear the same hat—and wouldn’t that be boring? Or as Ancelet wrote more forcefully in The French Review, Teddy Roosevelt (one of the leaders of the “one America movement”) and his ilk do “not seem to have understood that people from all over the world came here to America to participate in a new experiment based in part on allegiance by choice.”

 

French-speaking children Louisiana schools were not only taught in English but forbidden by law to speak French anywhere on school grounds. Over the decades this bilingual culture started losing a great deal of its identity.

 

Beginning after World War II and most strongly since the late 1960s southern Louisiana has seen a revival of popular and official interest in French culture and in the music and folk practices that gave much of this colorful area its personality.

According to Barry Ancelet, when the Rendez Vous des Cajuns was first planned no one was sure whether the program would be in French or in English. “Ultimately it was done in French because I was the host and I did what I wanted to do once the microphone was turned on,” he recalled in Southern Folklore. “It might not have worked, but it did.”

All was not settled on the first night, he went on to explain, particularly since the program received funds from the National Park Service. “At a meeting held specifically to address [the language] question, one Park official commented that the program’s federal funding required that it communicate to Americans. Cajun musician and cultural spokesman Dewey Balfa retorted, ‘But we are Americans. In fact, this two-hour show every Saturday night is one of the only indications I have that the money I turn over to Uncle Sam every April 15th is coming back to me in anything but interstate highways.’”

 

Eventually, the question of language for the Rendez Vous was settled resoundingly in favor of French, although no one is a purist, and English is smattered throughout the broadcasts. The music played is in some ways new to northern listeners and in other ways familiar because of its multicultural and folk roots. Listening to it is like being invited into a new neighbor’s living room and being enchanted to find that you have a lot in common with each other—but also a lot to learn from each other.

 

With Mardi Gras just around the corner I wrote to Barry Jean Ancelet to ask whether he by any chance cooked. He certainly does! In fact, he boasted that he won his wife with his Shrimp Creole. For Mardi Gras he shared his mother Maude Ancelet’s recipe for Mardi Gras Gumbo—as well as the following story:

 

We make large quantities of this recipe (x10) for those who gather together to eat after our traditional Ossun Mardi Gras Run, a procession of revelers in masks and brightly-colored costumes that winds its way through the rural neighborhood visiting, singing, dancing, and collecting the ingredients for the gumbo. Some households contribute rice, onions, parsley or sausage, but ideally the offering is a live chicken that the revelers are expected to catch in the open fields. This is not easy to do, and the hilarity resulting from grownups and children alike running through ditches, over barbed-wire fences and under barns is part of what the households receive in return for their generous gifts. The procession is typically about 12 to 14 miles long with 15 to 20 performances. By the end of the day, the revelers have developed a mighty appetite and are eager to eat the fruits of their labor.

 

I wouldn’t want to try replicating the Ossun, Louisiana, Run in Hawley, Massachusetts, where the snow would definitely cramp the style of revelers. I love the way in which food, music, terrain, and celebration mingle in this story, however, and I think anyone who lives in the country can identify with the community spirit behind the Ossun Run.

 

I encourage readers to explore the world of Cajun and Zydeco music for themselves. Listen to the Rendez Vous des Cajuns live via the internet one Saturday on KVRS-FM. Buy a CD of Dewey Balfa, Iri Lejeune, Clifton Chenier, or any one of the other wonderful musicians Cajun Country has spawned. An LSU website devoted to Cajun and Zydeco music is a good place to start looking.

 

YouTube has many clips of these musicians. It also offers an authorized clip of the film Dance for a Chicken: The Cajun Mardi Gras by Pat Mire, which depicts a Mardi Gras Run—as well as link to the site on which you can view the entire film.

 

 

 

 

While you’re listening to your music OF COURSE you’ll need something to eat. Here is Maude Ancelet’s gumbo recipe to get you dancing.

 

Maude Ancelet’s Mardi Gras Chicken & Sausage Gumbo

 

Ingredients:

 

3 onions, chopped

1 large bell pepper, chopped

2 stalks celery, chopped

3 cloves garlic, chopped

1 cup oil

1-3/4 cups flour

1 gallon warm water

1 4-to-5-pound fryer, cut up (Ancelet notes that an old hen makes a good gumbo but takes 1 to 2 hours longer to cook!)

1-1/2 pounds fresh pork sausage

4 teaspoons salt

1-1/2 teaspoons red pepper (Cayenne)

black pepper to taste

green onion tops, chopped

parsley to taste, chopped

 

Instructions:

 

First, make a roux using 1/2 cup each of the onion and bell pepper, 1 stalk of celery, and 2 cloves of garlic along with the oil and flour. (Save the remaining vegetables for later.)

 

According to Barry Ancelet the roux is the most important part of the gumbo. I have used a lot of his words in the instructions that follow because they reflect his passion for the cooking process. This basic roux recipe can be used for stews and sauces piquantes as well as gumbo. If you want more roux flavor in your gumbo, you may increase the amount of roux, but be sure to observe the same proportions: always start with more flour than oil.

 

Set the roux vegetables in a bowl by the stove. They need to be ready to throw into the pot to “stop” the cooking at the crucial moment.

 

Heat the oil in a heavy pot. When the oil is very hot, add the flour. Keep the fire on medium. Constant stirring is a must. Don’t answer the door if there’s a knock. Don’t answer the phone if there’s a ring. A roux needs your undivided attention. Your eyes should be riveted to the inside of the pot the whole time.

 

About halfway through the cooking process the roux will become more liquid, but it will thicken again to paste consistency as it nears completion. Making a roux shouldn’t take longer than 15 minutes. Remember, stick with your stirring spoon. It’s easy to burn a roux but just as easy to succeed with diligence and patience. As you become experienced, you will find that you can cook with a fairly high fire, but at first it is safer to reduce the heat until you get a feel for what is called “stopping the roux.” This involves recognizing the desired color (a rich brown for gumbos, a golden brown for sauces); adding the chopped onion, bell pepper, celery, and garlic; and removing the pot from the fire, still stirring all the while. The heat of the roux cooks these ingredients and gives the roux a seasoned taste.

 

After you have added the vegetables and removed the pot from the heat, you are ready to continue with your gumbo.

 

(Unused roux can be stored in the refrigerator for at least 2 months. Barry Ancelet cautions readers to be careful to remember what it is, adding that children who mistake roux for chocolate are in for a disappointing experience.)

 

Slowly add the gallon of warm water, stirring. Return the pot to the heat and bring it to a boil. Lower the fire and let the mixture simmer for 15 minutes. While it is simmering, in a heavy skillet brown the pork sausage well. Remove the sausage, and cut it into bite-size pieces. Add it to the gumbo. Drain the grease from the frying pan, and add about a cup of water to get up the residue from the sausage. Add this to the gumbo for flavor. Add the remaining vegetables and the chicken, plus the salt and the pepper(s). Let simmer for 35 to 40 minutes. Add the chopped onion tops and parsley. Make the gumbo ahead of time so the flavors can steep. Serve over hot rice.

 

Serves 10.

Barry Ancelet stirs up some gumbo. (Courtesy of Barry Jean Ancelet)

Barry Ancelet stirs up some gumbo. (Courtesy of Barry Jean Ancelet)

A King Cake for Mardi Gras

Saturday, February 21st, 2009

cakecloseweb

Mardi Gras is a time of taking chances—so I decided to try once more to make a King Cake. Readers of this blog may recall that I tried making one at Epiphany and was less than thrilled with the result. My mother taught me to persevere, however, and luckily King Cakes are eaten in Louisiana from Epiphany straight through to the beginning of Lent. I sifted through many different recipes identifying the cake elements that most appealed to me and went to work.

 

I’m actually very happy with my new cake, although the filling gushed into the middle so I didn’t end up with the classic ring. Mine was more of a round blob. Nevertheless, it puffed up beautifully and tasted like a sweet, creamy coffee cake.

 

Like the previous King Cake, it concealed a quarter (more authentic bakers would use a bean or a toy Baby Jesus) within its yeasty folds. The person who found the quarter in his or her cake was crowned King or Queen for the Day.

 

So—from my house to yours—here is a King Cake recipe. The biggest trick is to take your time; since it uses yeast this cake can’t be rushed. It’s a big cake so you’ll help your sanity and your waistline if you have young eaters in the house. Feel free to cheat a little and ensure that one of them gets to wear the crown! As you can see from the picture below that’s what we did at our house.

(Don’t tell Michael!)

Le Roi du Mardi Gras

Le Roi du Mardi Gras

Mardi Gras King Cake

 

Ingredients:

for the cake:

2 packets yeast (do not use instant)

2 teaspoons sugar plus 1/2 cup sugar later

4 to 5 cups flour

1 teaspoon nutmeg

2 teaspoons salt

the zest from 1 lemon (save the lemon to make juice for the glaze)

1/2 cup lukewarm milk

5 egg yolks (you will not need the whites)

3/4 cup (1-1/2 sticks) sweet butter at room temperature

 

for the filling:

 

1 8-ounce package cream cheese, at room temperature

1 egg

1 teaspoon vanilla

1/4 cup sugar

1 teaspoon cinnamon

1 tablespoon flour

 

for the glaze:

 

2 cups confectioner’s sugar

1 teaspoon vanilla

the juice of 1 lemon

a little water if needed

food coloring as needed

 

Instructions:

 

Place the yeast and the 2 teaspoons sugar in a small bowl. Cover them with lukewarm water, and allow the yeast to proof for 10 minutes.

 

In a large mixing bowl combine 3-1/2 cups of the flour, 1/2 cup sugar, the nutmeg, the salt, and the lemon zest. Stir them together thoroughly (I like to use a whisk for this).

 

Make a well in the center of the dry ingredients, and pour in the yeast mixture and warm milk. Stir in the egg yolks, and combine the mixture thoroughly.

 

When the batter is smooth, beat in the butter, 1 tablespoon at a time. (This takes a little while but eventually works.) Place the dough on a floured board, and knead it, adding more flour as needed. Your dough may end up slightly sticky but should not stick to the board.

 

Knead the dough until it feels smooth; then knead it for 10 minutes more. Don’t be discouraged. This kneading is what gives the final product its wonderful puffiness.

 

Place the dough in a buttered bowl, cover it with a damp cloth, and allow it to rise until it doubles in bulk. This will take at least 1-1/2 hours and perhaps more.

 

When the dough has risen, punch it down. Using your fingers, pat and stretch the dough to shape it into a long, short rectangle, at least 24 inches long and 6 to 8 inches wide. Let the dough rest while you beat together the ingredients for the filling.

 

If you want to, place a quarter or a bean in the middle of the dough. Gently spoon the filling down the center of the strip of dough. Fold the edges up over the filling to form a cylinder that encases the dough. Pinch the edges together to seal the filling as well as you can. Your seams don’t have to be perfect; they will be hidden by the glaze.

 

Pinch the ends of the cylinder together to form a ring, and place it on a silicone- or parchment-covered baking sheet. Let it rise, covered, until it becomes puffy, about an hour. Preheat the oven to 375.

 

Bake the King Cake for 25 to 35 minutes, until it is golden brown. Remove it from the oven, and allow it to cool completely.

 

For the glaze: beat together the sugar, vanilla, and lemon juice, adding a bit of water if needed to make the glaze thick yet pourable. Divide the glaze in three, and color the three glazes purple, green, and gold. Drizzle them artistically over your cake.

 

Serves at least 12.

 

 

Laissez les bons temps rouler!

Laissez les bons temps rouler!

Creole Potato Salad

Thursday, February 19th, 2009

potatosaladweb

 

Next Tuesday is no ordinary Tuesday. It marks the holiday of Fat Tuesday (Mardi Gras), also known as Shrove Tuesday and Carnival. The day before the beginning of Lent was officially added to the Catholic calendar in 1582 by Pope Gregory XII. The good times have been rolling ever since.

 

Mardi Gras is a day of excess. Diets are broken. Jazz is trumpeted through the streets. Costumes are worn. In New Orleans the day is the highlight of the year. The Louisiana-based company Zatarain’s (manufacturer of my favorite Creole seasoning) is working on a petition to ask Congress to make Mardi Gras a national holiday. This campaign may just work: ever since Hurricane Katrina many Americans have felt a special kinship Louisiana and its residents.

 

I obtained this recipe from the helpful people at Zatarain’s. The colors of Mardi Gras are purple, green, and gold so I made the recipe more festive by using baby purple and gold potatoes. I threw in a bit of the tops of the scallions to give the salad a touch of green. The salad is refreshing and not too heavy, with a little zing; the Creole mustard has extra vinegar so there’s no need to add that to the mixture.

 

seasoning1 

Ingredients:

 

3 pounds baby potatoes (you may use red if you don’t have purple and gold)

1/3 cup mayonnaise

1/3 cup Creole mustard (Zatarain’s makes this, of course!)

1/3 cup sour cream

1/2 teaspoon Creole seasoning (again from Zatarain’s; I used a bit more because I love this seasoning)

1/2 teaspoon sugar

1-1/2 cups diced tomatoes

1/2 cup crumbled bacon (optional but delicious)

2 tablespoons thinly sliced green onions (scallions)

 

Instructions:

Boil the potatoes in lightly salted water until they are fork tender but not soggy. Drain and quarter them.

In a bowl, combine the mayonnaise, mustard, sour cream, Creole seasoning, and sugar. Add the warm potatoes, and toss to coat them with the dressing. Add the tomatoes, bacon (if desired), and scallions, and toss lightly.

 

Cover the salad, and refrigerate it for at least to hours to let the flavors blend. Serves 12.

 

Anna, Gabby, and Michael don beads.

Getting Ready for Mardi Gras: Anna, Gaby, and Michael don masks and beads.