The Magic of Lagniappe

Question: What do you get when you cross an actress and a chemical engineer?


Answer: You get someone who sees cooking as a science and a kitchen as the stage… and that someone is me.



One of life’s richest lessons that I learned in the restaurant business is that lagniappe — that extra measure of care — enriches and inspires every relationship. Lagniappe can be as simple as adding a few chocolate chips to Saturday morning’s pancakes or snipping a blooming flower from the yard and placing it on the dinner table in a soda bottle. The different, the unexpected and the tiny details that reflect your care will turn otherwise ordinary meals into Empty Bottle Moments. These moments really have nothing to do with empty bottles, rather with memories of wonderful times with our family and friends.
With a little imagination and creativity, tonight’s hot dogs can be a memorable event by simply turning off life’s many distractions, lighting a candle and perhaps even using the "good" dishes to give dinner new meaning. If soup and sandwiches are on tomorrow’s menu, add a dash of fresh herbs to the soup to give it a tasty kick and use a cookie cutter to shape the sandwiches. Or add a colorful straw to the ice tea glass, along with an ample pineapple wedge or juicy orange slice. The possibilities are endless, and it’s creativity — not perfection — that paves the way to Empty Bottle Moments.



Simple surprises have big impact, and they show the ones you love that mundane meals can be magically — and easily — transformed into meals with meaning.

Here are The recipes for the dinner done at North Campus Second Baptist Church Tuesday September 30th

Winter Salad with Walnuts and ......

Ingredients
Serves 4


1 Small Head of Radicchio, leaves separated, rinsed, spun dry, and torn into bite size pieces
1 Small Head of Boston Lettuce, rinsed, spun dry, and torn into bite-size pieces
1 Bunch of Watercress, rinsed, spun dry, and stems discarded
2 Belgian Endive, leaves separated and torn in half
Dressing
1 Shallot, peeled
2 tbsp Sherry Vinegar
½ tsp Kosher Salt
¼ tsp Pepper
½ c Extra-Virgin Oil
¾ tsp Walnut Oil
35 Toasted Walnut Halves
½ lb Blue or Goat Cheese, crumbled (Optional)

In a large bowl toss together the radicchio, the Boston lettuce, the watercress, and the endive.



For the Dressing:
2. Heat a ridged grill pan over moderately high heat until it is hot but not smoking and in it grill the shallots, turning them, for 5 to 7 minutes on each side, or until they7 begin tot turn golden and fragrant.
3. Let the shallots cool and chop them fine.
4. In a bowl combine the vinegar, the salt, the pepper, and the shallots, add the oils in a stream, whisking, and whisk the dressing until it is emulsified.
5. Pour the dressing over the salad and add the walnuts and blue cheese.
6. Toss the salad to combine it well and serve it with crostini.

As Lagniappe: You can also sprinkle dried cranberries and slices of apples over the salad



Chicken MILANESE
Serves: 8

¼ cup clarified butter
2 Garlic Cloves
8x 6 oz chicken breasts (pounded thin)
Seasoned flour
Salt and freshly ground black pepper to taste

2 Eggs Beaten
2 Cups Plain Bread Crumbs mixed with 1 Tablespoon oregano 1 Tablespoon basil, 1/2 Teaspoon "To Taste" and 2 Tablespoons finely grated Parmesan cheese
1 Cup Flour

Season the chicken breasts with salt, pepper allow to sit at room temperature for 30 minutes..
Pass lightly through seasoned flour dust then pass through Egg wash then the bread crumbs
Melt clarified butter in a thick bottom skillet and add cloves of garlic
Saute breast on each side until lightly golden brown
Remove drain on was paper.
Place chicken breasts in oven proof container (Can be stored in refrigerator until ready to serve)
Remove from refrigerator allow to sit at room temperature for 30 minutes
Bake in 350 oven for 12 minutes.
Serve with Pasta in Olive Oil and Parmesan Cheese or Oven roasted potatoes




Almond Tartlets


Make 4 individual tartlets or 1 large tart that serves 6-8

8 tablespoons of butter, room temperature
2 tablespoons of sugar
1 egg
_ teaspoon of baking powder
1 cup of all-purpose flour
Preheat heat the oven to 400. Use lightly greased, individual small fruit tart pans or one ten-inch tart pan. Cream the butter and sugar thoroughly, and then add the egg and mix. Add the baking powder and flour, and mix thoroughly. Press small amounts of the party into the tart pans (approximately º-inch thick). Cool them in the refrigerator on a baking sheet.

Filling
6 tablespoons of butter
4 tablespoons of sugar
1 teaspoon of vanilla
1 tablespoon of milk
1/2 cup of sliced almonds

Melt the butter, sugar, vanilla and mix. Add the sliced almonds and stir them into the mixture. Bring the mixture to a simmer and remove it from the heat.
Spoon the mixture into the shells. Place them on a cookie sheet, and bake for 20 minutes. Remove them from the oven and cool completely on a cake rack.

Why spend the time?

I have often been told "its not worth the time and effort to cook. It is easier to grab something on the run. While I love the occasional eat and run, I believe our relationships will blossom and grow into something specil when we stop saying "Why Spend the time!"

Meals offer us opportunities each day to slow down, treasure the people around us, and make them feel special. With a little care, we can create beautiful moments around the table to share hurts and hopes, fumbles and faith.



The pictures are from our families trip to Israel last summer.

While the one may be fuzzy the Empty Bottle Moment is not!

Here is an easy recipe you can make in advance and put together at the last minute:

Marinade for the chicken
½ cup fresh lemon juice
¼ cup olive oil or Canola oil
Salt and freshly ground black pepper to taste
2 boneless, skinless, whole chicken breasts

Vinaigrette
3 tbs. red wine vinegar
1 tbs. balsamic vinegar
3 cloves garlic, minced
Salt, freshly ground black pepper and sugar
to taste
2/3 cup extra virgin olive oil

1 day old loaf of Italian bread, crusts removed and cut into 1” cubes
2 cups cherry tomatoes, halved
1 large red onion, thinly sliced
1 large English cucumber thinly sliced
1 small fennel bulb trimmed and thinly sliced
½ cup fresh basil, sliced in ribbons
1 tbs. fresh rosemary, minced
Olives1 ½ cup (2 oz) shaved Parmesan cheese

1. Whisk the lemon juice, oil, salt and pepper together
2. Add the chicken and marinate at room temp. for 20 mins.
3. Grill on the barbecue or broil for about 8 mins on each side or until done
4. Cut the chicken into diagonal slices and set aside
5. In a small bowl whisk together the vinaigrette ingredients, except for the oil,
6. Gradually whisk in the olive oil and when complete set aside
7. Mix the bread cubes with 2 tbs. of the vinaigrette
8. Add the tomatoes, onion, cucumber, fennel, basil, olives and rosemary; mix well
9. Add the remaining vinaigrette and cheese and allow to stand for ½ -1 hour

When ready to serve add the chicken and mix well................

Grab an opportunity to spend time preparing and sharing a meal........It will be worth it!

Lagniappe..

I printed 3 copies of the books manuscript yesterday and am working through one and giving the other 2 away to be edited.....its fun but also kinda scary....now when you get to the A2D (another lesson of the book dealing with Attention to detail and PPPPPP) I had to question and scrutinize every sentence to make sure I am living what I am teaching The picture here is of all the ingredients used in preparing Ratatouille. One of the things i am not is a food architect I can make the presentation appealing but lack the over the edge WOW factor...(maybe one day) but I am not focused on that as I believe that is important but not the focal point of cooking.

Presentation is like a resume it gets the first interview or bite but does not guarantee success I t is like a Lagniappe Something extra, an extra measure of care......Its in the flavor that we must focus once a diner has taken one bite presentation becomes mute....but still it is important. We do not want to Hollywood/Madison Avenue the food ie make it look so good that people are intimidated to prepare or try it and thus setting an unrealistic standard or goal. So what we did with a few of the food shots is to present the ingredients in their raw state ...Ratatouille ......Eggplant, garlic, zucchini,tomatoes.....

Martha Collins wrote "Excellence is not an act but a habit, the things you do the most are the things you do the best!!!...

Ratatouille Provencal
Approx 1/2 cup Olive Oil
1 Onion (chopped)
4 cloves Garlic (finely chopped)
1 lb Ripe Tomatoes (peeled, seeded, and chopped)
1 tsp Tomato Paste
1 lb Zucchini
¾ lb Eggplant (cut into 1 inch cubes)
1 Large Red Bell Pepper (cored, seeded, deribbed and cut into 1 inch squares)
1½ Tbsp Olive Oil
1½ Tbsp Parsley (chopped)
Salt and Pepper
Bouquet Garni made with Parsley, Celery, Rosemary, Thyme, Bay Leaf, and
Marjoram)


Heat 2 Tablespoons oil in a large, heavy-bottomed, non-reactive skillet over medium heat. Add onion and saute until lightly golden brown (3-4 minutes). Add the chopped garlic, the tomatoes, tomato paste, and bouquet garni. Season with salt and pepper and cook over medium heat stirring frequently until liquid evaporates and mixture is quite thick (about 8 minutes). Remove from heat.

Meanwhile, use a swivel vegetable peeler to remove thin strips of skin from zucchini. Cut zucchini into 1 inch cubes. Heat 2 Tbsp of vegetable oil in a large skillet, add zucchini and saute over medium high heat until tender sprinkle with parley. (about 6 minutes). Drain zucchini in a colander.

Add 4 Tbsp vegetable oil to skillet. When oil is hot, add eggplant and saute until tender and lightly browned (about 10 minutes). Drain eggplant.

Heat remaining 2 Tbsp vegetable oil in skillet. Add red pepper squares and cook over medium heat tossing frequently until softened (about 7 minutes). Drain pepper well.

Preheat oven to 425 degrees. In an oven proof casserole with a lid, combine zucchini, eggplant, red pepper, and tomato mixture. Stir gently to combine, but take care not to crush vegetables. Cover tightly and bake ratatouille for 15 minutes. Remove and discard bouquet garni.

Serve as Buffet salad or Accompaniment to Lamb and Beef