I became aware of our rich culinary culture early on having grown up in Bayou Teche Country, Patoutville, just next door to New Iberia. Our family was filled with great cooks. Simple backyard gatherings, crab boils this time of the year, often become incredible feasts.
The pleasures of the table, and how it evokes friendly conversation and develops lifelong friendships is a tradition I carry forth in my life. Sometimes I post pics on social media capturing these traditions. Are you enjoying blueberries and peaches these days? Has peach cobbler always been this good?
Fittingly, New Iberia and Natchez get their due in this short list of tasteful small southern towns in Forbes Magazine (click for story).I'm glad for the Tabasco shout-out, which is like adding sunshine to a meal, and over in Natchez Regina Charboneau gets her due. I encourage you to visit all the restaurants featured, and to bring a friend. Bon Appetit!
What a delightful morning to wake up and see Hubbs House as the featured home in Sunday's paper!
While the story isn't available with the online news edition, I hope these photos are legible...."This listing would make such a charming and rustic getaway from the hustle & bustle of the city," and I couldn't agree more! Here's the link to more Hubbs House details. Please also reach out to me to learn more.
A few favorites ... presuming you already own Intimate Enemies.
I'm so glad to be her friend, and yes,
that's my courtyard! Get the backstory here!
Holiday Shopping Ideas:
Most precious new children's book - a classic already!
See more here: jeanetteweiland.com
THE EXHIBITION CATALOGUE!
CHASING THE BUTTERFLY MAN:
The Search for a Lost New Orleans Cabinetmaker,
1810-1825 by Cybèle GontarBE SURE TO SEE THIS AMAZING EXHIBIT
NOW AT THE CABILDO!
DRAG QUEEN BRUNCH
I LOVE POPPY!
Tag along with Poppy’s bevy of rollicking drag queens for an
unforgettable time. Stunning photos of glamorous divas vie with world-famous brunch dishes bringing a surprise with every turn of the page.
Author Alexandra Kennon weaves classic offerings of
Creole grande dames with contemporary neighborhood staples
for a guide through the Crescent City's culinary soul.
THE BOOK! I CALL THIS THIS THE BIBLE!
Creole and Acadian Furniture, 1735-1835
by Jack D. Holden, H. Parrott Bacot, and Cybèle T. Gontar
PRESERVATION RESOURCE CENTER'S
Building on the Past:
Saving Historic New Orleans
...and so does Julia Reed! Recipe featured:
Julia Reed's NEW ORLEANS
Food, Fun, and Field Trips for Letting the Good Times Roll
Photo by Paul Costello
PETER PATOUT'S FAMOUS SATSUMACELLO
A few years ago, I gave my dear friend Julia Reed a bottle of my homemade satsumacello and she loved it enough to include it in her wonderful book - as part of her fun field-trips from New Orleans…to my country home in Patoutville.
P.V. is deep in the heart of sugar cane country, and I’m across the street from our family’s sugar mill. In grinding season, it’s quite the spectacle with smoke swirling, trucks unloading and all the energy the seasonal activity generates around the clock until suddenly it ends, usually by January.
Citrus season coincides with grinding season and many mature satsuma trees are near my home. While Julia Reed generously credits me for this recipe. Poppy Tooker is the one who steered me to creating this wonderful treat. Sip slowly!
Makes 6 cups
10 - 12 Satsumas
1 750 ml bottle of Everclear
3 cups of sugar
2 cups of water
That's my courtyard!
Get the backstory here!
Holiday Shopping Ideas:
Wash the satsumas in hot water with a vegetable brush to remove any residue of pesticide or wax. Pat them dry.
Continually zest the satsumas with a zester or vegetable peeler, being careful not to include any white pith from the peel. (The pith, the white part under the rind, is too bitter and will spoil your satsumacello.
Place the zest in a large jar and fill with the Everclear. Let sit at room temperature for at least 10 days and up to forty days in a cool, dark place. Turn the jar upside down 2 or 3 times to help bring out the flavor of the zest. The zest will eventually turn white.
When ready to proceed, combine the sugar and the water in a large saucepan. Bring to a boil and cook for about 5 minutes, until sugar is well dissolved.
Strain the Everclear/zest mixture through a fine mesh sieve lined with cheesecloth or a paper towel into the simple syrup mixture. Stir and allow to cool. When the satsumacello has cooled completely, you may pour it into individual bottles.
Two national publications feature my homes
Julia Reed, and Garden & Gun....details below
Julia Reed celebrates New Orleans & south Louisiana culture in her new book. Front cover shot in my courtyard.
Julia Reed's New Orleans: Food, Fun, and Field Trips
for Letting the Good Times Roll
All photos are courtesy of Paul Costello Photography
It's an instant classic and should be part of any southern cookbook collection. I'm so excited for my dear friend Julia Reed's accomplishment. What fun it was to be part of her effort. So when Julia called asking to shoot a chapter in her upcoming book at my house in the French Quarter, my quick answer: Well of course!
I have to believe that we inspire each other. Years ago, Julia Reed walked into my antique store in the French Quarter. She fell in love with some esoteric prints of bugs. They were ridiculous. After all, who buys pictures of bugs? I did and she did! Then, I realized that she lived nearby and I closed the shop and went over there for a drink, and the laughs and good times have been ceaseless since.
Julia's classic Seafood Gumbo is below along with a Rum Pecan Pie. That's my kitchen stove and though it's something of a relic, countless memorable meals have been created in that galley-sized kitchen. Most days begin with a strong cup of chicory coffee made in the French drip pot sitting there on the stove. Of course, they're sweetened with natural cane sugar from my family's mill in Patoutville and it makes me think of my French heritage.
Julia Reed is a world-class tastemaker and has an extraordinary talent for bringing people together. The other New Orleans celebrations she includes are magical: phenomenal settings with wonderful dishes featuring her recipes along with favorites from prominent chefs and home-cooks...and, it's a great cultural read. Paul Costello's photos are the perfect accompaniment to her narrative.
I particularly appreciate Julia's love for my home in South Louisiana. And as she started thinking about her forays over the years with me in Cajun country (we've shared many great adventures!), she decided to include a chapter at my country house in Patoutville set amongst the sugar cane background.
She penned this sweet note to Patoutville:
There's no bad time to visit Patoutville, but it is especially beautiful in summer and early fall, when the sugarcane is wait-high in the fields. In late fall and winter, the trucks full of cut cane form miles-long lines at the mill and there's twenty-four hours-a-day drama as great clouds of smoke fill the sky.
Ancient Oaks at BAyside Plantation
My cousin's nearby Bayside Plantation, was another destination in this chapter. As a realtor specializing in historic properties, I'm representing the sale of Bayside (click the above Bayside link for more images and listing details.
The culmination of the South Louisiana photo shoot was this fabulous meal celebrated with dear friends. I love that Julia was inspired by Teche country artist George Rodrigue's Aioli Supper Club and chose to recreate that celebration in her book. It's based on old Creole Gourmet Society traditions....another homage to the rich culture of South Louisiana.
Among the most cherished compliments
shared here from Julia:
... she's first referring to George Rodrigue and her vision to recreate the Aioli Dinner from his painting:
I think the artist would have approved of our
gathering under the live oaks. He so respected the traditions of his ancestors, and Peter, with his
antiques-filled houses and love of the land,
honors the past and his own Louisiana history
with more joie de vivre and élan than anyone I know."
Thank you Julia Reed!
As always with you, life is a magnificent celebration.
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