The Color Green

We always seem to be working up to a celebration of some kind, and why not?! When I was in New Orleans for Mardi Gras, the city was cleaned up and spotless after each night's celebration. On the day after Fat Tuesday, the actual day called Mardi Gras and the last day of the city's feast, New Orleans was transformed once again. Green was the color and it was time to look forward to Saint Patrick's Day.

St. Paddy's Day, as it is affectionately known, is really about Irish culture. However, it is officially a religious day in honor of Saint Patrick and is observed on the day of his death, March 17^th. We wear green to honor the day and we eat, drink and make merry. In fact, it is said that everyone is Irish on St. Paddy's day! Did you know that the Chicago River is dyed green on that day?

Saint Patrick lived in the fifth century and is the patron saint and national apostle of Ireland. He is credited with bringing Christianity to Ireland. It is said in a legend that he explained the Holy Trinity using the three leaves of an Irish clover, hence, the shamrock. I am sure he would be delighted to see us enjoying our lucky shamrock holiday!

In honor of this holiday I introduce you to my Pistachio Nut Torte which, while not actually Irish, is a beautifully presented green and white dessert!

 

Pistachio Nut Torte

Crust:

2 C flour

4 T sugar

2 sticks butter

1 ¼ C chopped walnuts or pecans

Mix together then press into a 9X13” pan (or a spring form pan). For large size can use a 10X15 pan.

Bake at 350 degrees for about 20 - 30 minutes until golden brown. Let cool thoroughly. (This can sit out overnight).

First Layer:

Cream Cheese: 8 oz.

Sugar: 2/3 C

Cool Whip: ½ of a large or about 6 oz

Blend and spread onto cooled crust.

Middle Layer: not cooked, only mixed until thickened

Instant Pistachio Pudding Mix: 2 small packages (UNcooked)

Whole Milk: 2 1/2 C

Mix together until it becomes very thick.

Pour onto first layer & spread.

Refrigerate & let set.

Top Layer:

Spread the other ½ of the Cool Whip (or 6 more oz) on top. Chill. Before serving, sprinkle with a few pistachio nuts.

Have a happy & safe Saint Paddy's day!

Red Beans and Rice-ly Yours

Every year around this time, Mardi Gras is in the air and I begin to get a taste for New Orleans. How fortunate I have been to visit there for three amazing events: Mardi Gras, the Jazz Fest, and for a Christmas holiday. All of these occasions were filled with delicious NOLA cuisine and were filled even more with real Southern hospitality.

For most of the Mardi Gras events we visited the Garden District “Neutral Ground” where the Krewes displayed their incredible floats and from where they tossed all of their colorful beads, dubloons, and charms. The most exciting for us was the Zulu Krewe's amazing beads (coveted by one and all) and their very rare and valuable hand painted coconuts which go to the lucky few.

There is also music, food, arts, and crafts near NOLA's waterfront which is along the Mississippi River in the French Quarter. A fun filled day can end at Liuzza's Bar and Grill where the locals will insist we taste their Jambalaya, Gumbo and Red Beans directly from their plates! Let's celebrate this year's Mardi Gras on Fat Tuesday, February 12th, by sharing some authentic New Orleans dishes.

As they say in New Orleans:

“Laissez Les Bon Temps Rouler”

or

Let the Good Times Roll!!

 

“RED BEANS AND RICE-LY YOURS”

reprinted with permission from the author Christopher Blake from his book Easy Elegance

2 lbs. red beans

2 Tbs. bacon fat

1/2 lb. pickled pork, diced (or a commercial jar of pickled ham hocks, diced)

[or substitute with country sausage and a splash of vinegar]

2 cloves garlic, minced

1 medium onion, chopped

1 cup tomato ketchup

1 Tbs. vinegar

Salt and pepper to taste

1 tsp. Tabasco sauce

Sprig of fresh thyme or pinch of dried thyme

1 cup lean ham, diced (or one ham bone)

Pick over beans. Wash and soak them overnight in water to cover. When ready to cook, drain off all the water.

In a heavy pot, heat the bacon fat and brown the diced pickled pork or pickled ham hock. Add the garlic and onion and cook for about 10 minutes. Add the beans, tomato ketchup, vinegar, salt and pepper to taste, Tabasco and thyme.

Cover with fresh cold water, making sure that there is enough water, as the beans must cook thoroughly. After the water has come to a boil, reduce heat and simmer until they are semi-cooked - about 1 hour.

Mash about a cupful of the beans and return to the pot. Add the diced ham or the ham bone and cook slowly for 2 or 3 hours or until the beans are tender and the sauce is thick and creamy.

As they say in New Orleans, red beans need no thickening because they got it in themselves.

Serve with rice and garnish with fried ham, slices of fried country sausage or pork chops. Also serve chopped onions, vinegar and Tabasco sauce on the side. Accompanied by lots of crusty French bread.