Here and About- St. Louis- Part 2

A menu of Ice cream Martinis of all flavors

 await the diner at 

Fountain on Locust in St. Louis.

Dill pickle potato soup 

and Almond Joy sundae-

just 2 of the note-worthy treats

 at this Art Deco inspired eatery.
FountainOnLocust

 For Maximum Visual 
Stimulus
stop by YUCANDU
in Webster Groves.
Yucandu

All sorts of classes 
and party set ups galore.

Mixed-media findings heaven.

 Right next door is 
a SCENTsational shop.
KIND Soap company.
KINDsoap

They make many of their products-
right in the store.

Lovely packaging,

beautifully displayed,
with a cold, lemonade drink welcome.
Can't go wrong with that!

 As we finished out our day
 we met the lovely shop owner 
of PAISLEY boutique.
She just happened to graduate 
from the same high school as myself-
Norwell High School in Ossian, Indiana.

xopaisley

Just never know who might be 
waiting at the counter 
to serve you some local goodness.

NOLA- Cooking Class

A great way to experience

 a bit of New Orleans?

Enroll in a cooking class.

We went with Crescent City Cooks.

crescent city cooks

It was a cooking class, local history lesson,

 and lunch- all in one.

A lovely shop at the entrance.

And a really cool wall of old windows.

We signed up for the 2 hour session 

that includes getting to

 eat the wonderful food.
Our chef and host was Lynn.

 We learned that Creole means- "from New Orleans." 

It is a Haitian, French and Spanish term

 that means- this spot of dirt.

 The wealthy French imported butter and flour.

Cows didn't last long in the swamps and bayous.

They became "trapped" 

and looked like lunch on a platter.
 Locals had to invent ways to cook 
without the expensive flour and butter
 of the wealthy.

 The Cajuns were the salt farmers in 

France who went to Nova Scotia

 and became the Acadians- 150 years ago.

Some later settled in the New Orleans area.
The Cajun people had simple values ~ 
God, family, really good food, and whiskey.

Here is the Chicken and Andouille Gumbo.

British called Okra- lady fingers.

Gumba is West African and means okra,
and was used instead of the scarce flour

 for adding depth, 

and thickening to soups.

When it simmers for a long time.

it cooks the okra sliminess away.

Creole foods will generally have a Red Sauce.

Cajun foods will have a brown sauce.

 The "Holy Trinity" in NOLA cooking

 is onions, peppers and celery. 

Key to this cooking is a good roux

 for gumbo that becomes a Nutella color.

Tips:

Don't use light-weight aluminum or Teflon pans. 

You need a heavy bottom pot- cast iron is great/

Save garlic for last.

Add stock a bit at a time.
File- Ground Sassafras leaves
also works to add body to gumbo.

                                                                            Pat Maier
We also had Shrimp etoufee.
In French, the word "étouffée" 
means "smothered".
A good étouffée roux is spent butter color.
 Étouffée can be made
 using different shellfish, 
the most popular version of the dish
 being Crawfish Étouffée, 
although shrimp is also used. 
Originally étouffée was a popular dish
 in the Acadian area 
surrounding Breaux Bridge. 
 In the late twentieth century 
a waiter at the popular Bourbon Street
 restaurant Galatoire's
 brought the dish in to his employer to try. 
It is now a New Orleans main stay.

                                                                             Pat Maier
Banana's Foster- 

made famous by Brennan's Restaurant.
Bananas Foster worked as a NOLA dessert:
1) no oven necessary- it's too hot already!
2) the alcohol goes in...and stays in!
3) NOLA is all about entertaining- 
and when people see it flame you hear,
"OOOO, AHHHHH."

We also enjoyed some slow-stirred pralines.
 A wonderful BIG EASY experience.

14 wives of the Council of Presidents 
enjoyed this event together!

New Orleans -Dining Love

Starting out with a New Orleans tradition.

Time to dine here?

                                                                                 (photo from website)
Super Bowl Sunday.

 No reservation.

No waiting.

 No problem.
(It filled up later on.)
Loved the Crabmeat Yvonne.

Galatoires

An early birthday Celebration.
 Breakfast at Brennan's
Where they created Bananas Foster.
So you might need to have that-
 even for Breakfast.

EGGS HUSSARDE

housemade English muffins, 

coffee cured Canadian bacon,

 hollandaise, marchand de vin sauce

And fun to celebrate with a friend-

 who is having a very special birthday.
We were gifted 
with our own Brennan's apron.

                                                                                  (photo from website)

Brennan's has a courtyard-

 with flowers and a turtle pond.

Brennan's

A pleasant Winter evening 

under the lights and full moon?

Try The Court of Two Sisters.

Ah - that French bread.

Had to try the Shrimp and Grits. 

Court of Two Sisters

And a walk to Cafe Du Monde-

a New Orleans institution-

Chicory coffee and beignets-

 since the early 1860's.

Cafe Du Monde

(Our first attempt in getting there was during

 the tornado that hit New Orleans.

We hurried back to the hotel and returned later on.)

Bourbon House-

trying out their signature beverage-
Frozen Milk Punch with 
bourbon and a touch of nutmeg.
And an impressive Bourbon display.

                                                                                      (photo from website)
Redfish on the Half Shell
Bourbon House

Creole House-Right on Canal Street-
the beautiful boulevard.
Great if staying at the Sheraton Hotel-
 this is right across the street.
Creole House

                                                            (photo from website)

Stop in for Shrimp and Grits-
anytime of the day.

And an evening on the Natchez 
was the perfect New Orleans tradition, 
for a view of the Crescent City.
 Yes, the paddle wheel really does turn,
and you get to greet others
 along the Mississippi River.
Buffet dining aboard.
Steamboat Natchez

All in all, a fun dining experience
 in New Orleans.
 And probably special enough to mark all 
celebrations for the year!

Saved by a Dump cake

 OK,  
so some times I have the best intentions 

of trolling Pinterest 

and finding a great dessert to make. 

The problem is that I never remember 

that in time to find it, 

go to the grocery store, and THEN make it.

A dear friend was stopping by this morning 

and of course I am searching the pantry bins at 10 pm, 

wondering what is already IN THE HOUSE to make.

And so THAT is how this 

FIND and DUMP cake came to be...

some fall inspired fruits

and now what to call it?

Crancherry Walnut ?

And the sack of walnuts in the freezer.

 Dad's walnuts.

Saved.... saved for over six years in the freezer.

Too nostalgic to open the bag, 

not wanting to use them,

because there will never be 

any more "dad's walnuts".

Lovingly harvested, shelled, 

and picked in the long days of winter.

 Shared with his children.

This isn't a food blog.

 There is only two other posts 

on a food related item.

But, perhaps I will step out

 in faith to use the walnuts.

And perhaps share the story here.

Crancherry Walnut Dump Cake

Turn oven to 350 degrees.

Spray a 9x13 pan with no-stick spray 

Dump into pan:

1 can of Cherry pie filling

1 can of apple cranberry pie filling

1 can of cranberry sauce with fruit

Stir gently.

Melt 1 1/2 sticks of margarine in the microwave.

Spread dry cake mix over the fruit mixture.

Spoon melted butter over cake mix.

Sprinkle 1/2 cup of chopped walnuts over the top.

Bake for 50 minutes.

Cool.

Great with a cup of coffee in the morning.

or a dip of ice cream for dessert.

And I am adding this to my list of "recipes",

because I may not remember-

 just what was in the pantry on the day 

when it was time to bake a treat.

In the Kitchen with Kit Kat Bars

 

FIRST----Layer Club crackers 

in the bottom of a 9 by 13 pan.

Well, it is a fun time in the kitchen

 when a son-in-law 

is patient enough to show 

you how to make
 a favorite family recipe. 

Kit Kat Bars---

 a no-bake recipe.

Semi-sweet chocolate chips

 and peanut butter

Club crackers and layers.

Fast and easy-

makes a winning combination.

SECOND- Mix over heat the 

sugars, graham cracker crumbs,
 milk and butter.

THEN pour half the thickened mixture

 over the club crackers. 
Add another layer of crackers.

Cover with the rest of the heated mixture.
Add another layer of crackers.

LAST- Melt the chocolate chips
with the peanut butter.
Spread over the top layer of crackers.
Refrigerate till set.

 Yes, you are right.
 I don't share alot of 
recipes here on this blog.
 Think this makes 2 so far.
Cut small pieces.

 Coz you just might want more than one. 

KIT KAT BARS

1 box Club Crackers 1/2 c. white sugar 2 c. graham cracker crumbs 1 c. butter 1 c. brown sugar 1/2 c. milk    1 bag semi-sweet chocolate chips 2/3 c. peanut butter Line 9 x 13 inch pan with a layer of Club Crackers. Bring butter, sugars, cracker crumbs and milk to a boil. Boil 5 minutes. Pour half of the sauce over crackers. Place another layer of crackers on sauce. Pour remaining sauce over crackers. Place another layer of crackers on top. Melt chips and peanut butter. Pour over mixture. Refrigerate.

Dessert Dreaming- Oreo "Freak Out"

I don't really post much food things here-

 especially with-- like a recipe……

 We have a saying in our house that

 what ever you eat in our home

 is probably a once in a lifetime experience. 

The likelihood that the same exact things

 would be in the refrigerator at the same time again----

 is probably slim. 

Don't really make many desserts any more

 with just the two of us….

But, when the troops are slated to show up,

 and at least 2 of the 3 son-in-laws

 are ice cream fiends, well ……

My mom had a recipe for an ice cream treat

 called "Oreo Freakout". 

 I have often made this to satisfy

the ice cream cravings. 

 Then Pinterest arrived. 

And "Freakout" sort of became

 "Freakout" on steroids.
And some additions were made.

Coupled with the fact that I am always rushed

 a bit in the kitchen…. oh- OK, I am a lazy cook.

So one night about 12:30 AM

 and I was trying to get this done to go to bed…..

and this is what was in the larder.

Sort of the Recipe:

Getting ready to make this?

 Earlier in the day- pull a Reg size

 Low-fat Cool Whip

 out of the freezer into the refrigerator.

Layer ice cream sandwiches

 on the bottom of a 9 by 13 pan…..

 (think you used to be able to use 12 sandwiches

 but they have really made them smaller

 so might need a couple more)

Spread one carton softened ice cream-

 this one was Vanilla with Heath Bars.

(You can use any flavor here)

Then take whole oreo cookies

 and push into the ice cream- 

Like a grid, fairly close to each other.

(OK - it was late 

and I was too tired to crush them up)

Drizzle one jar of Hot fudge sundae topping

 over the top- 

( warm in the microwave for maybe 30 seconds

 or so till it pours easily - but don't burn it)

Place the pan - covered- 

in the freezer till morning.

Next am-

 Spread the Cool Whip over the top

 of the set ice cream layers. 

Then sprinkle at least a half bag

 of Heath pieces over the top,

 and place in freezer for about 12 hours.

Well, to let you know just how "forgiving"

 this concoction is----

 I asked one of the dear daughters

 to put it back in the fridge. 

And she did. 

So imagine 12 hours later

when I went to the freezer

 for the grand reveal of the dessert

 for all those who had been waiting--

 and there it was- right in the fridge.

The refrigerator part- not the freezer.

    Well, good sports all around,

 we ladled the dessert into bowls

 and sort of slurped it up

 and put it back in the freezer. 

 Next day it was good to go…

 even if the layers were a bit askew. 

Tasty…slanted….. and no…

 the name of the daughter will not be revealed.