Archive for November, 2009

Crab and Corn Soup

November 17, 2009

Crab & Corn Soup

6 gumbo crabs, or shells from 6 medium hard-shelled crabs,
or even crab legs if that’s what you can get
6 corn cobs, kernels removed and reserved, scraped
2 medium onions, quartered
2 quarts water
2 sticks unsalted butter
1 cup all-purpose flour
1 teaspoon liquid crab boil
1½ cups half & half
1 pound fresh lump crabmeat, shells carefully removed
salt and freshly ground black pepper to taste
1½ cups finely chopped green onions

Bring crabs, corn cobs, and quartered onions to a boil in the water, and simmer over low heat until liquid is reduced to 1 quart. Strain and set aside. Melt butter in a large saucepan and add flour. Cook, stirring, until flour turns beige. Whisk in stock and crab boil. Bring to a boil, stirring constantly. Reduce heat and let simmer for 15 minutes. Add corn and simmer for 15 minutes more. Stir in half & half. Gently add crabmeat. Remove from heat and add salt and pepper to taste and green onions.

Note: To hold for serving or to reheat, use a double boiler.

Makes 8 servings

See cookbook photos, a list of all of the recipes or to order the Cafe Sassone cookbook at http://www.cafesassone.com

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Pictures of Papa – Charles Franck LaBiche Sr.

November 17, 2009


Charles Franck LaBiche, Sr., and Marcus Crescentius LaBiche, Sr.


Armand Anthony Legendre & Ruth LaBiche Legendre, Charles Franck LaBiche, Sr., & Mirza Trist LaBiche


Charles Franck LaBiche, Sr., sitting under umbrella. Mirza Trist LaBiche right background with hat. Everybody else unidentified.


Armand Anthony Legendre, Sr., at left. Charles Franck LaBiche, Sr., at right. Mirza Trist LaBiche to right of steering wheel, seated. Ruth LaBiche Legendre to left of Charles LaBiche, standing. The rest unidentified.

…………………………………………………………………………………………………………………………….

My Papa died when I was 7 years old, so all of the photos of him are from quite a while ago.

One of my favorites is him with Uncle Marcus (his brother – actually my Great Uncle) holding boiled crawfish, and a glass of beer. Mama said that this photos was taken in the ’40s.

Papa was a golfer, and I am happy to have some of his golf trophies. I had even more, but my car was broken into on Port Street in the ’80s, and a whole box full was stolen. I’m sure they didn’t mean as much to the thief as they did to me.

Aunt Ruth was Papa’s sister. Papa was the Men’s Department buyer and Aunt Ruth was the Ladies Department buyer for the family clothing store, LaBiche’s. I believe that Aunt Ruth’s husband, Armand Legendre, was the Shoe Department buyer. The whole bunch of them would go to New York a couple of times a year on buying trips.

Book Signing

November 10, 2009

Alice Hebler has invited Denise to sit at her store, Paper Plus, on Washington Street in Vicksburg, Mississippi, this Thursday, November 12, between the hours of 5:00 and 8:00, to sell signed/personalized copies of the cookbook, and keep all the proceeds for my two designated charities. So come by, buy a book, and buy something from Alice too. If you already have a book, still come say hi and buy something from Alice! Order invitations or cards or stationery, or buy some of the cute ones she has in stock.

I’m so appreciative of her offer. I would like to post her business card, but my scanner is not cooperating. So here’s the info:

Paper Plus
Party Supplies, Stationery, Gifts
1318 Washington St.
Vicksburg MS 39180
601-638-3442
Alice Hebler, Owner
paperplusvicksburg@yahoo.com

AND Barbara Willingham wants to donate all of the profits from the sales of the book in her shop to the charities too. Aren’t these wonderful ladies?

Willingham’s has gifts galore, neat decorating items, Christmas decorations, so many different things. She has such a wide selection, I can’t even describe it. You’ll have to go in and see for yourself.
1308 Washington St.
Vicksburg MS 39180
601-631-0081

Edited 11/11/09
My scanner is cooperating today. Here’s Alice’s card:
Paper Plus card

See more cookbook photos, a list of all of the recipes or order the Cafe Sassone cookbook at http://www.CafeSassone.com

More photos of Mamie ….

November 6, 2009

Papa & Mamie
papa mamie boat
Mamie chair
Mamie Nick Juanita
These are photos of my maternal grandparents, Charles (Papa) & Mirza (Mamie) LaBiche. The last one is Mamie with her brother Nick Trist and her sister Juanita Valadie.

I’ve chosen these photos to share because all of these people are no longer with us, so I can’t get their permission!

See more cookbook photos, a list of all of the recipes or order the Cafe Sassone cookbook at http://www.CafeSassone.com

So, about those photos….

November 5, 2009
mamie me bone

Mamie & Denise

I’ve been asked repeatedly why I didn’t identify all the people in the photographs. I decided that it was easier to get photo releases from everybody if I didn’t put names in the book. I was afraid some people would be uncomfortable with their names in the book, but wouldn’t mind an unidentified photo.

Since you asked, I guess I’ll identify some. I’ll start with myself.

This is a photo I found in my baby book, identified as “Things Denise likes at 1 year — chewing on bones.” I think I liked sitting in Mamie’s lap chewing on bones. Mamie was my grandmother, Mirza Trist LaBiche. She lived from 1907 until 1998. She was a great cook, and people remember her for her Bread Pudding with Whiskey Sauce (in the book) and her Stuffed Artichokes (also in the book), among many other things. She loved Fruit Cake (yes, that too is in the book) and she and I would get together each year and bake them for ourselves and for other People Who Love Fruit Cake. I still make fruit cakes every year, and think of her when I’m doing so. The list of People Who Love Fruit Cake has grown a lot over the years.

See more cookbook photos, a list of all of the recipes or order the Cafe Sassone cookbook at http://www.CafeSassone.com

Pizza

November 4, 2009

Pepperoni & Mushroom Pizza

Pizza

Makes 2 12-inch pizzas or 8 mini pizzas

1 tablespoon dry yeast
2 tablespoons warm water
1 cup boiling water
1½ teaspoons salt
2 tablespoons butter, cut into pieces
3 cups flour
oil
cornmeal
various pizza toppings
tomato gravy

Dissolve the yeast in the warm water in a small bowl. Place the salt, butter, and boiling water in the food processor and process until the butter is melted. Add 1½ cups of the flour and process until blended. Add the dissolved yeast and process until blended. Add the remaining flour and process until blended, and then for 20 seconds to knead the dough.

If you wish to freeze the dough, place in a freezer bag and remove the air. Allow to defrost at room temperature for about 5 hours. Knead the dough by hand for a few strokes and proceed.

Oil a bowl, and place the dough in the bowl, covering with a clean dish towel. Let rise until doubled.

Oil the pizza pans and sprinkle lightly with cornmeal. Press the dough into the pan, and oil the dough slightly. Cover with plastic wrap or a clean dish towel and let rest at least 10 minutes. Meanwhile preheat the oven to 400°. Add toppings to dough and bake for 20 minutes or until done.

I always sauté any mushrooms or onions that I’m going to put on my pizza, because they won’t cook enough during the baking time.

See more cookbook photos, a list of all of the recipes or order the Cafe Sassone cookbook at http://www.CafeSassone.com

Cinnamon Twists & Parmesan Twists

November 3, 2009

Cinnamon Twists

Parmesan Twists
A sample recipe from Cafe Sassone Cookbook. Two recipes for the price of one.

Cinnamon Twists

I worked on these “Twist” recipes for Moore Groceries, the cookbook I did with Martha Whitaker to benefit the Old Court House Museum. We didn’t have room to use them, so here they are for posterity. The Cinnamon Twists are great for a breakfast buffet, the Parmesan ones for a cocktail party or picnic.

¼ cup sugar
¼ cup finely chopped pecans
1 teaspoon cinnamon
1 sheet frozen puff pastry, thawed
1 large egg, beaten

Preheat oven to 400°. Combine sugar, pecans, and cinnamon in a small bowl. Line 2 baking sheets with parchment. Unfold puff pastry sheet on a large cutting board. Brush with beaten egg and spread pecan mixture evenly over the sheet. Using a pizza wheel, cut the sheet into ½-inch wide strips. Twist each strip and place on parchment, not touching. Bake 12 to 16 minutes, or until golden. Let cool on racks.

Parmesan Twists

¾ cup grated Parmesan cheese
1 teaspoon paprika
dash cayenne
1 sheet frozen puff pastry, thawed
1 large egg, beaten

Preheat oven to 400°. Combine Parmesan, paprika, and cayenne in a small bowl. Line 2 baking sheets with parchment. Unfold puff pastry sheet on a large cutting board. Brush with beaten egg and spread cheese mixture evenly over the sheet. Using a pizza wheel, cut the sheet into ½ inch wide strips. Twist each strip and place on parchment, not touching. Bake 12 to 16 minutes, or until golden. Let cool on racks.

See more cookbook photos, a list of all of the recipes or order the Cafe Sassone cookbook at http://www.CafeSassone.com

Crawfish Bisque Recipe

November 2, 2009

 

Crawfish Bisque

a sample recipe from Cafe Sassone Cookbook
Crawfish Bisque

Crawfish Bisque photo captured during recipe kitchen testing.
My all-time favorite thing. I never order this in a restaurant because I will be disappointed, so if I want some, I have to make it myself. Way back when, Mama and Mamie used to order wonderful Crawfish Bisque from a man named Mr. Clade. It came in interestingly-printed round cardboard cartons. Something happened to Mr. Clade, and we no longer had Crawfish Bisque. Terrible dilemma! So one day in the early ’70s at Queenie Regina camp in Little Woods, Mama and I decided to make Crawfish Bisque ourselves. Queenie Regina is gone, but I still have the scribbled and stained recipe card with my notes of what went into that ultimately perfect batch. And here it is for posterity.

Oh, and don’t let anybody try to tell you to skip the step of stuffing the heads and frying them, and the bisque will be the same with just balls of stuffing, and bla bla bla. It’s not the same. I fell for this work-saving suggestion and tried it one year, and the bisque suffered for it. If you’re going to do this much work, and only once a year, you might as well go all the way. (The stuffing is excellent made into balls and fried as an hors d’oeuvre, though, if you aren’t up to making bisque.)

 

For heads:

1 clove garlic
parsley
2 small onions
½ bell pepper
2 green onions
1 stalk celery
salt
cayenne pepper
6 tablespoons stick margarine
½ pound crawfish tails (or 4 to 5 pounds crawfish in shell, peeled)
1 cup French bread crumbs
60 crawfish “heads”, cleaned (pick out the largest ones)
flour for dredging
oil for frying

Grind everything except heads, flour, and oil. (Back then we used a meat grinder that clamped onto the counter or table. Mama and Mamie each had one but they went away in Katrina. Now you can just use the Cuisinart, but don’t overprocess.) Mix it all together and stuff into the heads. Dredge the stuffed heads in flour and fry in hot oil. Drain on paper towels.

For bisque:

½ cup bacon grease or oil
½ cup flour
3 medium onions, chopped
1 bell pepper, chopped
2 stalks celery, chopped
2 cloves garlic, minced
½ bunch green onions, sliced
2 quarts stock made from crawfish claws
4 tablespoons chopped parsley
3 bay leaves
salt
cayenne
tarragon
thyme
1 teaspoon paprika
2 teaspoons chili powder
1 pound crawfish tails (or 8 to 10 pounds crawfish in shell, peeled)
3 cups rice, cooked

Make roux with bacon grease or oil and flour. When roux is somewhat darker than the color of peanut butter, add the vegetables to the roux. Cook until the vegetables are soft. Add the stock, parsley, and seasonings, and cook a couple of hours, adding more stock or water as needed. Check for seasonings. Add heads and tails, heat through, and serve over rice.

Makes 10 servings

See more cookbook photos, a list of all of the recipes or order the Cafe Sassone cookbook at http://www.CafeSassone.com