The pantry gifted with friendships

 

Flamingos are a thing with me. They symbolize fun, relaxation and a beachy, palm feel. My kitchen is full of them, because people keep giving them to me! My pink pals help me cook and guests always comment on my flamboyance of flamingos.

Pickle earrings, a Yellow Submarine tea maker and other foodie gifts come my way and I love it. Later, I’ll share more about how they fit into my pantry and other décor. Today, remind yourself that little presents and notes that fit into the theme of both the sender and the recipient can truly make someone’s day.

Cooking like Wes - There is no way one could browse through “The Wes Anderson Cookbook: Whimsical Recipes Inspired by the Director and His Films” and not begin to plan a party. Or several parties.

The director known for palates, framed portraits, quirky defined, the Wilson family and Bill Murray roles, is from Houston. “Rushmore” was filmed in Houston and Baytown. Anderson is a delightful enigma who who brought us “The French Dispatch,”  “Bottle Rocket,” “The Royal Tenenbaums” and many more.

            His films make us laugh, and wonder what exactly he may have meant and make us hope that we “got” it. No need for alarm. We can watch them again and again.

            This book is from Chris Peterson with Recipes by Michelle Anderson and illustrations by Heidi Peel. It is unofficial and unauthorized, and pure fun.

            Be prepared to watch these movies as research and then make and serve the food to understanding film buffs and enjoy the whole process again. Do this with every movie mentioned. Bonus points if you experience a film for the first time which you may have missed.

A quick peek of selections from this beautifully illustrated Harvard Common Press book include:

• Motel Room Margaritas as inspired by Anthony Adams’ bucketful from the ice machine.
• Lime Mocktail to cool the Indian heat from “Darjeeling Limited”
• Hibachi Chili,  a restorative memory of “Isle of Dogs”

 

“The Art of the Clash” – Permission for tension is Sophie Oertzen Willilamson’s gift in a coffee-table sort of design book. Anything can be curtains if you want them to be. Color is your statement. If someone gifts you a trunk, you have a coffee table or book stand. “A Manifesto Against Mundane Design” is the subtitle. She says your mix is like having a chocolate chip cookie with salt flakes, and then having the classic without the salt. Something is just missing after that experience, and it’s the tension of your creativity. You are your own closest friend, her mom taught her. Show off your books, use your colors and create your tension.

 

Darragh Doiron is a Port Arthur area foodie surrounded by sentimental trinkets and making art clash. Share with her via panews@panews.com

Burton's back from the bayou meal

 

French bread, Steen’s syrup and rat cheese.

I’d say this was my dad’s favorite meal when we would return from Louisiana, but he usually tore into the hot bread before we hit the border to Texas.

         Loaves of French bread were gifts to neighbors who checked our mail and otherwise missed us on the block when we’d visit grandma’s kin in Lafayette.

         Dad would also get a can of dark, fragrant Steen’s 100 % Pure Cane Syrup and a hunk of yellow cheddar, which he called rat cheese. Mom would drive home and he’d nibble. When we parked he was off to deliver the bread and unpack Betsy, the blue Plymouth.

         Naturally, we loved boudain with that meal. It may have been “boudin” when we purchased it in Louisiana, but the spelling changed when we crossed the Sabine. The flavor remained intact.

         My daughter just celebrated a birthday and that was her birthday brunch. I have a photo, but full disclosure here. The can in the photo is a prop. My mom used it as a pencil and art brush holder for decades. It matched her yellow kitchen office theme.

Shoes like Feathers

The Weitman family is new to me, but they’ve been bringing a philosophy of comfort, quality, and fashion since 1984. Wonder what the styles were then, because the current selections online are spot on for comfort with much more style than comes to mind with that word. Weitman folk are bringing good foot feelings and good looks together.

Here’s a phrase they say they hear from customers: "These are the only shoes that I can wear!"

I can relate. Shoes are manufactured in northern Italy and get shipped from New York State.

My Southeast Texas fall farmers’ markets excursions will benefit from Eric Michael Liat Cork Platform Sandals that are… like feathers on my feet. They’re just basically two black straps over a wedge overing a timless look. Easily adjustable, I expect to rock this look for several seasons. Check out the styles atmwww.laplumeshoes.com

Darragh Doiron is a Port Arthur area foodie whose meals come with back stories. Share yours via panews@panews.com

Bowled Over by Curry Bowls

 

Bowled over…

 

            Trends come and go. When restaurants started promoting “bowls” I was intrigued. It seems like they could charge more because it sounded more fresh and modern than a “platter.” How about a yogurt, berry and chia seed bowl with slivered almond topping? That will be $12.99 please.

            Mexican bowls of chorizo over beans and rice were a hit, and the list went on. I thought I’d try a week of bowls at my house, but I didn’t run the dishwasher and eventually went back to plates.

            My totally-not-authentic-but-really-good-bowl was a Curry Bowl, with rice and greens and raisins with yogurt topping. Served outside in Southeast Texas, one would imagine it was as hot as the temperatures in India.

 

“Every Bite Counts”  - Spoiler, it’s good for you. This may come as a shocker to some of us, but there are people with lower appetites who struggle to stay nourished. Rob Hobson’s book is about smaller portions and smart nutrition for eating with low appetite. Look for 100 easy, nutrient-dense recipes, the cover notes. 

Recipes include: Chicken and Fennel Pork Stew with Tahini Drizzle; Marinated Tofu and Sweet Potato Skewers with Lemony Yogurt Dip; and Lentil, Chicken and Roast Carrot Protein Bowl. If the long titles still overwhelm you, check out the photography and you’ll see how temptingly it all comes together.

I love these meals and a tip about blending cottage cheese with a little yogurt as a creamy thickener. It adds drama and sneaky nutrition to a plate. If this was at a restaurant instead of your home kitchen, it would be a significant upgrade. Got to love the do-it-yourself mode.

The first part of the book offers tips on nutrition, such as adding mashed chickpeas and avocado and lemon to tinned tuna for a nice spread. The second part is all delicious recipes. Flip through and dig in!

Darragh Doiron is a Port Arthur area foodie who loves a meal out of bowls, plates, cups, paper boats, napkins, etc. Share your finds via panews@panews.com

Eugene Field Cook Book busts open the nostalgia

 

            I can’t imagine I’ll ever part with my two editions of Field’s Cookbook. Eugene Field Elementary teachers bonded in the ‘70s and typed up their recipes on old school typewriters. These were copied and stapled, with the cover being a hand-drawn scene on construction paper. Maybe it was a PTA fund raiser and mom sent me with a completed form and a dollar or two to take them home.

            Eugene Field in Beaumont was named for the “children’s poet” noted for nursery rhymes such as Little Boy Blue and  Wynken, Blynken, and Nod. I liked the one about the gingham dot and the calico cat (side by side on the table sat).

Some classmates recently gathered for beach time and I pulled out the books. We remembered the teachers and the food of the era. Times have changed. Convenience products ruled and calories seemed to not be a thing. Even writing styles have changed. A recipe calls for a 10 cent-sized bag of marshmallows. How many would that have been? We laughed because you can’t find that anymore.

            Dump food, so called because of their method and ease of preparation, were hot topics, so stay tuned for two “dumps” below.

            One of my Camp Fire friends would bring Mississippi Mud to our group meetings. Her mom’s recipe is in one of these books and would still rock any potluck today.  That casserole dish looked like a flowing river of chocolate and marshmallow cream. We’d scrape the chocolate out of the corners of the dish and return it empty.

Many “salad” recipes could also double as a dessert. They were not low-cal options. Forbidden Fruit Salad involves a jar of commonly obtained fruit salad, berries, nuts, sour cream and marshmallows. I can’t figure what made it so forbidden in the ‘70s.  

            Side note: A friend brought a salad full of fruit and creamy stuff to a potluck and it went over extremely well. These are classics.

Field’s Cookbook in the 1976 version features a green construction paper cover with hand lettering, inked in with a ballpoint. An onion girl wears a dress and a bow on her sprout head. She’s waving a hoe at a little bunny who is connecting with a carrot who smiles down at him. I don’t know why they would be friends. I think that carrot is about to get munched upon.

Featured here:

Sombrero Dip featured butter, green onions (tops and all) chopped with garlic, bell pepper, green chilies and a can of chili con carne with pepper sauce and American cheese.

Tiny Sausage Balls, Cucumber Party Sandwiches, Bisquick Pie, Chicken Loaf and Western Meal In-Oven are among the ’76 selections.

The red-covered book is undated and I believe the drawing is a shoe about to be boiled on the stove. Can’t quite tell. But containers marked SALT and P are at the ready.

 

So nostalgic cooks, get some kids into the kitchen and try some of these comfort foods:

 

Dump Cake

1 medium can crushed pineapple

1 can cherry pie filling

1 box yellow or white cake mix

1 ½ sticks oleo

½ cup chopped nuts

Dump pineapple over entire bottom of well-greased 9- by 13-inch pan. Dump the cherry pie filling evenly over pineapple. Dump the box of cake mix evenly over cherries. Slice the oleo evenly over cake mix. Sprinkle nuts. Bake 45 minutes to 1 hour at 350 degrees.

J. Williams

 

Dump Salad

Put 2 cans of Mandarin oranges in bowl (drained) and 1 small can of crushed pineapple (drained).

Add 1 large cottage cheese (small curd).

Add 1 large Cool Whip.

Sprinkle 1 small box lime Jell-O  (dry) over all and mix well. Chill and serve.

Lois Rogers

 

Darragh Doiron is a Port Arthur area foodie who’s never in the “dumps” when cake is around. Share with her via panews@panews.com

Popcorn love spans generations

 

                        My mom had a metal canister of Orville Redenbacher’s popcorn with a general store theme. She loved that brand “gourmet popping corn” as it was considered the best. The namesake with the bowtie was a food scientist who worked with hybrids and became the “face” of popcorn.

         Orville Redenbacher’s General Store is pictured in one panel of the container. Two men are playing checkers with a large bowl of popped corn on the table. One vested gent looks on and a dog is resting under the table. The brown tin’s other side shows two children sharing a bag of popcorn just served up at the counter while a mother and daughter enter the store in the background. You can smell that fresh, just-popped batch.

                        Mom made popcorn in a pan on the stove the way my Aunt Gladys taught her. We had it rarely. In college the microwave bags were popular and that was a go-to.

I skipped the whole Jiffy Pop era.

                        Now I love my air popper. For my best healthy version I eat it dry or maybe with a light spray of olive oil and a dusting of cayenne or garlic. Try sprinkling it with red wine vinegar if you dare.

                        I decided I was finally willing to pare down my kitchen décor and put the Redenbacher’s tin in the church garage sale. Of the thousands of items spread out on tables that day, a most esteemed – and stylish – lady of the church came up to me with that tin and asked if I remembered the brand and the containers.

                        Mom, I hope you heard that!

                        “The Gingerbread Party” – Did your last cookbook come with blueprints? Prep for the holidays with Courtney Dial Whitmore’s book (with Phronsie Dial). The author’s family has created gingerbread houses, trains and edible communities that will turn heads. She’ll convince you to try your hand at these photogenic creations. Maybe a gingerbread martini will give you some motivation. Most projects are for the family, or maybe for a few adults to head up and little ones and neighbors to marvel upon. Here’s one thing I know you can handle: Tie long red ribbons to your chandelier for a holiday look.

A spread shows little Christmas tree bites on a tray with a crystal bowl of a white spread in the middle. It resembles shortbread and a creamy spread, but I love this: We’re looking at Rosemary and Parmesan Shortbread with Whipped Goat Cheese. Drizzle that spread with Hot Honey seasoned with red pepper flakes and apple cider vinegar.

Darragh Doiron is a Port Arthur area foodie who would eat popcorn for breakfast, lunch and dinner. She hears it makes a great snack, too. Share foodie tips via panews@panews.com.

Plant a mojito garden

 

 

I’ve been telling everyone to plant mojito gardens and I didn’t think I even liked them. Then a friend brought over a batch and I had to admit, it was an attractive libation. I’ve been sharing bouquets of my neighbor’s mint and my friend grows her own.

When I give it to someone, I jokingly tell them they can root the mint in water, then plant it to grow their own mojito garden. Many seem to consider this option seriously.

This Cuban cocktail is named from “mojo,” a citrus marinade and -ito to mean little. It’s “a little wet,” is what I understand. White rum, sugar, lime juice, soda water and mint make it wet and flavorful. I liked what my friend served up. Good thing I’ve got more mint.

Getting Saucy

 Prune Sauce, Cucumber Sauce, Avocado Sauce and Lemon Mustard Sauce sound straightforward and the directions are easy. “The Book of Sauces,” by Gordon Grimsdale, makes it all look easy in a tall, slim 1986 book. It was on my Mom's shelf and I took it down for inspiration. I'm sharing this writing before I play around with some recipes: 

I'm sure Sauce Poulette is famous, with mushrooms and dry white wine. I was not familiar with it, nor an ingredient, a cup of Chicken Veloute sauce. It looks easy enough, but I’m not used to putting a sauce into a sauce. 

Parsley Sauce also calls for Bechamel Sauce as an ingredient.

 

Spicy Honey Sauce caught my eye. It actually calls for two thirds of a cup maple syrup and a third cup honey, with flavor from ground allspice, ground cinnamon and caraway seeds. This sounds like a classic brunch twist, suggested for pancakes, bananas or waffles. Serve it hot for that or cooler for an ice cream topping. 

 

If you’re into “plating” your meals, you’ve got to admit, a little sauce makes for a grand presentation. If you have a sauce to share, let me know!

Moyle Manor offers tea steeped in history

 

How about some tea steeped in history? Port Arthur’s placement in the Diocese of Beaumont is tied into what is now Moyle Manor. The Beaumont Heritage Society recently hosted a happy hour full of socializing and remembrance at a home on Broadway, in Beaumont’s Old Town, that was home to four bishops.

Matthew and Kimberly Moyle have placed their own stamp on what was formerly known as the Brown estate, built in 1915. Family members were at this gathering and recalled family gatherings. The Moyles now have a tea room that can also serve as a conference meeting site. Savory bites at this happy hour included an egg salad served in what resembled a tiny ice cream cone. It was a crowd favorite.

An alcove with floral wallpaper was once an altar, family reported. Now it’s a cozy place to chat. Outside, at 2090 Broadway, is a sprawling live oak George Washington Brown is said to have planted more than a century ago. You get the idea, a visit to this manor has some history behind it and a space to make future memories.

            The property was eventually donated to the newly-created Diocese of Beaumont in October of 1966. An internet search shows these bishops lived there:

·        Bishop Vincent M. Harris (First Bishop of Beaumont, served 1966–1971)

• Bishop Warren L. Boudreaux (Second Bishop of Beaumont, served 1971–1977)
• Bishop Bernard J. Ganter (Third Bishop of Beaumont, served 1977–1993)
• Bishop Joseph A. Galante (Fourth Bishop of Beaumont, served 1994–2000, though the residence use changed around 1995)

 

Reddy Kilowatt

My dad worked the bucket truck for Gulf States Utilities and Reddy Kilowatt was part of my youth. I just learned the cartoon fellow, with lightning-bolt bolt arms and legs, a lightbulb nose and outlet ears was create in 1926 and licensed to several companies. He adorned several amenities. My mom had a collection of GSU recipe cards designed to be inserted into binders. I just looked through them and enjoyed some nostalgic trends:

·            A yellow 3-ring binder with pages with electric typewriter selections featured a large microwave category. I recall this new microwave technology made my mom nervous and she never had one, ever.

·            The usual appetizers, including cocktail wieners, were featured. Also: Prune Cake, Eggs-Tremely Good Dip and Jiffy Venison Spaghetti Sauce. After you’ve gone through the time and trouble to get and clean venison, you deserve a jiffy sauce.

·            Here’s quickie for Parsley Butter. Combine 4 tablespoons of butter with 2 tablespoons finely chopped parsley and a teaspoon of lemon juice. I would have hated it when these books came out, but I’d love it now.

From the green binder:

·            Catch phrase: Each recipe’s a tried, true treasure; Cooked electric’ly, double pleasure.

·            Booklets and sheets yielded ideas such as hamburger chop suey, a blind date cake made from dates and aluminum foil fashioned into canoes for a party food.

We  sure get our recipes differently today. I hope folks are hanging on to the “old ways” from the kitchen. Some of them are still practical and delicious.

Darragh Doiron is a Port Arthur area foodie ready to go “back in time” for a taste of the past. Reach her via panews@panews.com