Is hodgepodge my aesthetic?

 Is hodgepodge my aesthetic?

In the ‘70s, my mom taught me the Japanese notion of taking care and pleasure in slicing carrots on the diagonal and arranging flowers and branches to flow from the vase. Every detail makes something more attractive and meaningful. I appreciated and incorporated these values.

               Yet, I rarely seem to slice those green onions or mince that garlic as carefully as I used to and the hodgepodge/jumble effect seems to work pretty good. Some of my favorite meals are fashioned by transforming “leftovers” into something better than how it started out. A stir fry of rice, fresh vegetables and “whatever” hit the spot on a busy night. A little bit of everything is has become my décor preference as well.

It’s when I’m alone with more time on my hands that I get into “aesthetic,” a word that Pinterest seems to have brought back into vogue.

               Aesthetic is said to focus on nature’s beauty, style and “visual cohesion of an environment,” by one definition. I call it “the look.”  In this column let’s  look at a wine and a style book ready to help you achieve the look and the feel. Be sure to note those tips about designing a home to reflect how you live in it!

Pour a glass of Aesthetic Chardonnay – A cool,  green bottle of a brand actually named Aesthetic Wines is inspirational. The background: Kora Franco built the California label “on the belief that great wine should be both crafted with intention and accessible for everyday celebration.” Franko was a banker working with a Big Four Firm in NYC who made a pivot to a “portfolio that is elegant, balanced and deeply versatile at the table.” That’s some fancy writing for a fancy flavor.

I love that wine labels help me understand exactly why I’m enjoying a pour. I loved the chardonnay from this line. I could share how I imbibed a cool sip and leaned back on the patio to hear the birds singing and gazed upon the cool purple and pink of a Southern sunset. But let me again let the good PR for this firm tell it in their poetic lingo:


AESTHETIC CHARDONNAY
Bright lemon-yellow in the glass with aromas of apple, pear, lemon, and white peach, this wine is elegant and uplifting with a smooth texture and a long finish. It moves effortlessly from a weeknight seafood dinner to a spring brunch spread — the kind of bottle that earns a permanent spot in the rotation once someone tries it.

"Storied Homes" - What's your signature drink and favorite room in your house? What are your go-to meals? 

Is your home designed around these preferences?

I loved the FAQ format of "Storied Homes: Designs from Banner Day Interiors." Beautiful homes are designed to live in. This is inspiration for being happy at home. Here's the PR on the book: 

 

Clara Jung’s design is known for its signature balance of playful patterns and a minimal aesthetic. Her work balances traditional interiors with signature color, pattern, and whimsy. With the underlying belief that home environments should both spark joy and reflect the personal style of those who live there, Clara creates spaces that that evoke a sense of happiness and wellness, creatively incorporating her clients’ sensibilities and personal style. The work of her design firm, Banner Day Interiors, has been featured in Architectural Digest, Domino, Design Sponge, Apartment Therapy, and many more.

 

I feel comfort, family, solitude and joy flipping through these pages of various homes. Each segment begins with questions the homeowners have answered about their favorite foods, music, and how they unwind or entertain at home. 

 

Vampire Weekend, barbecues with friends and New Year's Eve gatherings are some of the answers from these quizzes. Answers may explain why big garden rooms, abundant bookcases 

 

More fun house quiz answers from various clients: 

Banana bread, The Beatles on a record player, travel to Switzerland, watching kids be imaginative, Tom Petty and Diwali parties. 

 

Darragh Doiron is a Port Arthur area foodie appreciating the aesthetics. Share your foodscapes with her via panews@panews.com

Salads today and casseroles in the '60s

 

Welcome to salad season! Haven’t you been craving the crunch of fresh greens? Bonus points if you’ve grown your own salad.

Vinaigrette is all I need at home. The creamy stuff is great, but I’m telling myself my homemade vinaigrette is more “healthy.” I do go for the Green Goddess and honey mustard when I’m out, though…

Pro tip: Crunchy stuff is more than croutons. Toast some nuts or crumble some potato chips over your greens. If you have tortilla chips past their prime, know you can crisp them up in the air fryer or in a pan on the stove.

Readers, if you’ve got a favorite or unusual salad you’d like to share, let us know!       

Here’s some goodies that go in salads:

·       Strawberries

·       Crunchy onions

·       Raisins

·       Cheese. Even cottage cheese

·       Coconut

·       Radishes

 

Let’s do Casseroles! – Mock Goose, Mock Enchiladas Baked Liver and Wild Rice and Chicken Liver Casserole are just some of two pages worth of wonders in a spiral cookbook I ran into recently.

The Beta Sigma Phi International Cookbook of casseroles (including breads) offers 2000 favorite recipes of Beta Sigma Phi members. Let’s see what else they were eating in 1969.

·       Mustard Chops is simply a spread of prepared mustard and evaporated milk over loin pork chops.

·       Wagon Wheel Bake begins with Cheez Whiz and tuna… let’s skip to the pretzels and call it a day.

·       Creole Chicken Gumbo from a Colorado woman includes Worcestershire sauce and brown sugar.

·       Amid pages and pages of tuna casserole, there’s a recipe for Mock Chicken Casserole. Surprise! It’s tuna. This one came from Tucson and I wonder if her family learned the secret when the book came out.

All this is fun stuff and I’d probably try most everything in this book. That is, if someone else made it. Times and tastes change. The people who made cream of mushroom soup in cans must miss the days.

Darragh Doiron is a Port Arthur area foodie down for a casserole. Share your adventures with her via panews@panews.com

Lagniappe: Get some, give some

        

    Lagniappe – We know what “lagniappe” means around here, in the Cajun Capital of Texas. It’s “a little something extra.”

This promising phrase was my Dictionary.com word of the day recently and I love that the definition noted this is a “Chiefly Southern Louisiana and Southeast Texas” phrase. It is defined as a “small gift given with a purchase to a customer, by way of compliment or for good measure; bonus:

·         a gratuity or tip.

·         an unexpected or indirect benefit.

 

I’ll take my lagniappe in food, thank you. But you never know when or where you’ll get some, so I’ll always be open to receiving extra blessings and treasures. And I try to give plenty of it, too.

Here’s more from the definition: “A lagniappe is a little something extra a customer receives with a purchase. It could be a brownie slipped into the takeout bag or a handwritten thank-you note. In Louisiana, giving a lagniappe is a cherished tradition that shows how small gestures can make a big impression.”

This word also means “cook book” around here. Everybody had one of those local books and I see them at estate sales even now. The following bits are from a little book of cards, bound together with rings and memories:

“Lagniappe at The Tower Club: A Collection of Menus and Recipes 1989-90” from The Junior League of Beaumont, Inc.

               My mother would often be a guest at these luncheons and enjoyed every bite and conversation. I flipped through her copy and this is some of what stood out:

October’s Menu: Chinese Nachos, Glazed Stuffed Chicken Breasts, Thai Spring Rolls, Snow Pea Salad, Monkey Bread and Grand Marnier Cake.

The Chinese Nachos are friend wantons served with a sauce made from plum jelly, mango chutney, red wine vinegar, dry mustard, Tabasco and chopped green onions.

Here’s the breakdown for Snow Pea Salad: Fresh pea pods, water chestnuts, cherry tomatoes, scallions, ben sprouts and red cabbage. Toss with vinaigrette.

January’s menu headlines with Pesto Topper and Spinach Elegante. What make the spinach so elegante? It’s a stick of butter and cream of mushroom soup.

 

                  Lagniappe: Tip on The Schooner - Jalapeno Refresher at The Schooner – Dishes I like at The Schooner could make me thirsty. Think that delicious fried seafood. I notice all the colorful adult beverages on other tables and now I know what some of those red ones could be. One of their spring cocktails is called Watermelon Jalapeno Gulf Refresher. They were willing to share a recipe that includes tequila, agave, a pinch of sea salt and one thin jalapeno slice. The Schooner has been in business since 1947. I trust them on this combo.

 

Darragh Doiron is a Port Arthur area foodie who loves to get – and give- a little something extra. Share your lagniappe with her via panews@panews.com

Italy: And now, cookies?

 

Italy: And now cookies?

Of all the reasons I’ve dreamed of traveling to Italy – scenery, history, art, pasta, wine – cookies were not topping my list.

Domenica Marchetti discovered that myriad cookies reflect the many cities and villages of this country. Good luck trying them all, but boy, would I like to give it a go. Her book is “Italian Cookies: Authentic Recipes and Sweet Stories from Every Region.”

There are more variates, with their own regional shapes and fillings, than could fill a grocer’s aisle. But these bites of delicious history are made in traditional bakeries and home kitchens.

I’m simply going to leave you with verbs, shapes, creatures and ingredients reflected in beautiful photographs:

Cookie verbs: Dunked, filled, dipped, spiced, rolled, rippled, candied….

Cookie shapes: Knots, kisses, rings, pockets, waffles, twists, ribbons, giant meringues…

Cookie creatures: Little snakes, snails, birds, dolls…

Cookie ingredients: Honey, almonds, wine…..

 

Wine and Whine - What the punt is going on in this book? "A Wine Lover's Guide to Parenting: The Fine Art of Wine and Whine Management" offers some lessons, and artwork of some frazzled parents and spirited children. Danielle Frank's release looks a bit like a children's book, but I'd call it more of a nod to the challenges parents face. 

 

"Don't let your child leave a bitter taste in your mouth" is Lesson 5. Acidic bite, aftertaste and astringent are words that could apply to both wine and how some kids can get a rude attitude. Skip to Lesson 9. Here it goes on to look at life through rose colored wine glasses. I've never seen anything like this one. Wine-loving grown ups are likely to learn a few new words out of this read. 

A punt, by the way, is the indentation found in the base of a wine bottle. Better wines have a deeper punt.

 

Darragh Doiron is a Port Arthur area foodie who remembers walls of actual cookbooks mothers collected, before the internet age. Reach her via panews@panews.com

Joy begets joy at Providence parade

Song of Solomon 2:12

 Flowers appear on the earth; the season of singing has come, the cooing of doves is heard in our land.

 

This column is opening with Song of Solomon, as quoted on spring luncheon table cards. Women dressed in floral patterns bloomed at a “Parade of Tables” at Texas Artists Museum. The “parade” was the women circling auction baskets to support Ladies of Providence. This 18^th annual parade raised funds for local charities.

          Naturally, I noticed the foodie finds, including baskets themed around cookies, tea and even butter. A Debbie’s Delights collection was a hot topic, as were some creations dedicated to feeding the birds.

          Riverside Grill, Texas Road House, McAllister’s Deli and Jason’s Deli played roles in the luncheon, and I loved hearing how some attendees were enjoying the museum as a venue. A couple said they’d never visited before. Local art on the wall is a perk when groups rent TAM for events.

          Mary Peterson, senior pastor of Providence Church, asked attendees to “know that God is good” as she began the luncheon prayer.

          “Celebrating is something that God wants us to do,” she said.

          Celebration begets celebration, joy begets joy and laughter begets laughter was the message sent to reverberate in one’s soul.

          It’s a good time any group gathers for the benefit of others. This room full of women from Providence Church of Southeast Texas and their guests represented those who created and assembled the baskets and those who bit on them to benefit others. Peterson asked that celebrations be an ongoing way of life.

“May we be the people who notice God’s goodness, and celebrate,” Peterson said.

Darragh Doiron is a Port Arthur area foodie who loves hearing about clubs, churches, social groups, etc. work to support all that’s good about this area. Reach her via panews@panews.com

Stick with your seasonings. Poot does.

 

     Culinary Thrill Seeking fans, I know you hear me on this week’s topic, sticking to your seasonings. We’ve all got our favorites, and I grew up with Tony Chachere’s. I’m sentimental about anything TexJoy, made locally in Beaumont. Slap Ya Mama is big now in restaurants.

     I have a question for y’all! Where does Old Bay Seasoning fit in the Cajun Capital? I consider it a very Baltimore thing, and just researched a German immigrant developed it! I was in college when I discovered this tin. As a waitress at Bennigan’s, it was in some popular recipes. So, I’m asking if readers down here on the Gulf have incorporated it into their seafood boils, because I sure am seeing it out there.

     This, leads me to Poot, a fellow I met this week at the Cajun Heritage Festival, in the Big Doobie’s trailer. I love those little brown bags of cracklings that have just the right amount of grease spotting through. You know that’s good, and it was.

     Before social media, we didn’t always take photos of our food, but times have changed. I asked Poot if he’d mind using his scoop to move around the cracklings in a tub to show motion in a video. Poot declined, as that would tend to make his spices come off the product.

     Wel, we can’t have that. The flavor needs to stick. I respect that in a cook. Keep it up.

 

Here’s another stick-with-what works tidbit.

     I went to a covered dish and asked where can I set my corn and bean salad. A woman who had just said that the Facebook algorithm said we should be friends exclaimed that she, too, and brought a corn and bean salad. I used garbanzos and I recall she went with black beans and added avocado. The salads looked completely different.

     The next day I saw a Texas Monthly feature that corn and bean salad is a classic dish for us in the Lone Star State. Called it.

 

Darragh Doiron is a Port Arthur area foodie all about the spices. Tell her your favorites via panews@panews.com

Ramen, why can't I quit you?

 

Ramen, why can’t I quit you?

It was years since I had any  in my house. It seems those dry blocks of curly noodles have risen in price since my college days. They’re still pretty cheap.

But now there are new options. They include some with oils and sauces and pictures of the Saja Boys, that cute boy band from “K-Pop Demon Hunters.” My friend has shared some with me and they are easy and fun. They could introduce young folk to cooking.

Back in the day I’d love to jazz them up by adding broccoli and topping them with nuts. It’s more satisfying and marginally more healthy that way. Ingredient label readers may get a shock by studying packaged ramen. I’ll be homemade is better for you.

Pro tip: I try to season with just half the packet of the basic brands. Less sodium, I hope.

               Someone in the house got sick a while back and that’s how the ramen got back into the house. Instead of cans of chicken noodle soup, this became the comfort food of choice. Now there is a small wall of noodle blocks on a back shelf.

               A few decades after my initial love affair with ramen noodles, I’m sharing a new list of add-ins. If you have more drop me a note to share with readers.

 

Ramen Noodle Extras:

Make your little package of basic ramen noodles go the extra mile with some of these ideas to add in or make a variation:

·       Black beans. Open a can and rinse some off to drop in your soup.

·       Shredded cabbage

·       Crack in an egg and stir.

·       Canned chicken

·       Use fish sauce instead of the included packet

·       Serve the noodles strained and with your favorite cheese melted onto the top.

·       Green onions, white onions, purple onions

·       Strain them and serve over lettuce or salad of your choice.

·       Sliced Brussel sprouts

·       Top soup or noodles with bean sprouts.

·       Hot chili oil at any stage of serving