What is Mayhaw you ask? Mayhaw is a fruit that comes from the May Hawthorn tree, found in swamps and low-lying, generally, wet areas of the Southeastern United States. The May Hawthorne begins to ripen in late February and early March; the blossoms are quite pretty and remind me of cherry blossoms. The fruit, which looks something like a cross between a crab apple and a rosehip, ripens in late April and May.

Wild Mayhaw fruit is harvested using boats or what we call pirogues; the limbs of the trees are shaken and the fruit is then gathered in nets. Mayhaw has been harvested for generations by those lucky enough to have the sweet fruit nearby. But the wild trees have dwindled due to development.

Mayhaw has a slightly tannic quality to it. It’s flavor reminds me of rose hips or quince, which makes sense since the May Hawthorne tree is a cousin of the rose. The fruit is processed and made into jams, jellies, syrups, pie fillings, sorbet and even Mayhaw wine. Mayhaw is unique and distinct to this region of the South. It is something I grew up eating on toast for breakfast when I would visit my great aunts in Tensas parish. It brings back fond memories and every year I look forward to May. Mayhaw products are often sold at farmstands along the side of the road in areas where the trees grow. There are a few farmers who sell their products online.

The town of Marion, Louisiana hosts its annual Mayhaw Festival this Mother’s Day weekend on May 10. There will be games, food and of course a Mayhaw jelly making contest.

Happy Persian New Year!  A dear friend called to wish me happy Persian New Year and told me that the New Year (Norouz or Nowruz) begins on the first day of spring and is a two-week celebration of rebirth and renewal.  Quoting an Internet source, she sent me this:

Foods served during Norouz communicate spring themes. Sweet and sour flavors are meant to represent the duality of good and evil. Eggs represent fertility, and are served in dishes like the popular kuku (somewhat similar to an Italian frittata). Ash reshfte  a warm noodle soup, typically begins the new year meal. The symbolism of the noodles it is said represent wishes for the unraveling of life’s knotty problems. The main course for a typical Iranian New Year’s meal is sabzi polo hami, or green herbs and rice, served with a white fish sauteed with chopped onion, lemon juice, turmeric, salt and fresh garlic.

So, I pulled out my favorite Persian cookbook, New Food of Life: Ancient Persian and Modern Iranian Cooking and Ceremonies, by Najmieh Batnanglij, where I found a rather lengthy, intense but beautiful recipe for Ash-e reshte (Noodle Soup).  I’ll be making the soup this weekend and will happily share my results.   

A local bakery has begun making matzo and I had the chance to get in on the act.   We made stacks of the stuff that was not kosher-for-Passover or even kosher, but a simple, everyday matzo to celebrate the spirit of the Passover season.   Matzo is simply flour and water that rests for a maximum of 18 minutes before being rolled out very thin and baked crisp in a hot, hot oven.  The resting time limitation has to do with preventing leavening and ensuring the bread remains flat.  Pricking the freshly rolled dough with a fork just before baking, also helps. 

In my home, there is always a box of matzo for snacking, but historically matzo is specifically eaten during Passover (a commemoration of the exodus from Egypt) as a  symbol of the Israelites hasty departure.  Matzo is also symbolic as a reminder to be humble, and to not forget what life was like in servitude. 

The Irish Channel located in Uptown New Orleans was a mostly working class neighborhood originally settled by Irish immigrants in the early 19th century. Irish peasants fleeing the Potato Famine disembarked at the port in New Orleans. Most of the immigrants had little or no money and could not afford to explore the city, so they just settled at their point of disembarkation. They could easily find jobs working in the industries along the river, such as the port, slaughterhouses, cotton presses and sugar refineries. The Irish built simple cottages, now referred to as “shotguns”, along the river and its surrounding area. As they settled in, they opened markets, saloons and bars, some of which still exist today, including Parasol’s the starting point for the annual St. Patrick’s Day Parade.

Mardi Gras has come to an end but that doesn’t mean things are winding down here in New Orleans, no way. The month of March has many festivals and celebrations to get geared up for. The O’Brian’s, McDaniels and O’Neils along with the rest of us are preparing for the next big holiday, St. Patrick’s Day. We will use any excuse here to have a parade or throw an enormous block party and St. Patrick’s Day is one of our favorite days, so much so we usually celebrate it for several days. Parasol’s Irish Bar located in the Irish Channel is host to the Annual St. Patrick’s Day Block Party, green beer and Guiness flows liberally. Tuxedoed men in marching parades hand out green flowers to women in hopes of getting a kiss.

Mardi Gras-like floats themed for St. Patrick’s Day with leprechauns and pots of gold, lumber down Magazine Street. From a distance it is an odd site to see. You squint just to be sure and then as the float comes closer you realize that they are in fact tossing cabbages, carrots, onions and potatoes along with the traditional beads, doubloons and green paper flowers. That’s right ladies and gentlemen you might just catch a flying cabbage.

If you are having your own St. Patrick’s Day party try a few of these Irish recipes:

IRISH SODA BREAD
POTATO SOUP WITH SMOKED SALMON RELISH
BRAISED CABBAGE WITH CORN BEEF HASH
SHEPHERD’S PIE WITH GARLIC MASHED POTATOES
EMERIL’S ALE
BALLYMALOE IRISH STEW
APPLE OATMEAL CRISP WITH IRISH WHISKEY CREAM

Since lent is obviously not the time for eating lavish meals, simple dishes and foods are predominant.

The Pretzel - You may think of the pretzel as just another snack food; it also happens to be the classical Lenten bread. Traditionally, pretzels were made from just flour, water and salt at the time fat, eggs and milk were forbidden during lent. The bread was shaped in the form of two arms crossed in prayer to remind us that lent is a time of penitence. The breads were called “little arms” or bracellae in Latin and brezel in German and today we have pretzel. Pretzels were sold on the street by vendors and were often used as a garnish for beer soup and were sometimes given to the poor.

Soup - Soup was a main staple during the Lenten season due to it’s ease of preparation and often simple ingredients. In Poland, a simple vegetable soup or split pea soup was the mainstay. In Germany and Austria beer soup garnished with pretzels was a common Lenten dish.

Hot Cross Buns - Hot Cross Buns are sweet, spiced buns often made with dried fruits, usually currants; they are traditionally eaten on Good Friday. The name originates from the cross piped in icing on the top of the bun. The cross symbolizes the crucifixion of Jesus. Hot Cross Buns are closely associated with England. One legend suggests that an Anglican monk, in the 12th century, piped a cross on the buns to honor Good Friday. He then distributed the buns to the poor as well as the pagans as a means to spread the ministry. Buns have pagan roots and were used to celebrate spring festivals and the cross represented the four quarters of the moon. The buns were easily adapted for Christian use.

If you are participating in the Lenten season, here are a few recipes you might want to try. We have included the traditional Lenten foods as well as a few simple fish dishes.

Old Fashioned Pretzels
Hot Cross Buns
Potato Leek Soup
Turnip Soup with Crispy Crunchy Ham and Cornbread Croutons
Cornmeal Crusted Redfish
Panfried Catfish with Lemon and Garlic

THE SEASON OF LENT
Since we are right in the middle of the Lenten season I thought it would be nice to share a brief history.  For most Christian denominations around the world, lent is a season of repentance and soul searching. It begins on Ash Wednesday which directly follows Mardi Gras or Shrove Tuesday. Lent is the forty day period preceding Easter. It is also thought to represent the forty days Jesus spent in the wilderness preparing for his ministry. When counting the forty days we skip Sundays to commemorate the Resurection. Historically, lent was a period when converts were to prepare for baptism and for the faithful to rededicate themselves. It also originally signified Spring, a time of rejuvenation and rebirth. Read more »

My best friend’s mom, Coco, is an amazing cook. She’s Puerto Rican-American and her specialty is a traditional rice dish called arroz con gandules—this translates to rice with pigeon peas. Although you may think a rice dish that features peas named after a pesky bird may not sound very appetizing, think again!

The dish has a nice balance of rice to peas (maybe three parts rice to one part peas); it is flavorfully seasoned with sofrito (a cooked paste made from garlic, onions, tomatoes, and bell peppers), culantro (an herb that is related to cilantro, but has a 4-6” leaves and has a more pronounced flavor), cumin, bay leaf, coriander and a variety of other spices; and every few forkfuls or so you’ll find a manzanilla green olive, which comes as a bit of a salty palate relief against all the other large, earthy flavors in the rice.

The dish is similar to paella, a better-known Spanish rice dish that is baked in a large cast iron pan, in that it is heavily seasoned and has lots of non-rice surprises mixed in. However, unlike most traditional paella preparations, arroz con gandules is vegetarian. It makes for a great side dish, but is definitely hearty enough to serve as a main course (or at least that is how I eat it, because once I find out that Coco has made a pot, I can’t fathom eating anything else!).

I’d share the recipe, but Coco insists that it is a family secret…

Did you know that the old saying, “mind your P’s and Q’s,” just might have something of a culinary origin? I always thought the saying meant to be aware of your manners, or that it had something to do with watching your spelling, but the last version I came across implied the saying’s roots had more to do with the drinking of beer!

According to the Urban Dictionary, “P’s and Q’s” is the verbal shortening for pints and quarts—the common measurement for beer in an English pub. When the crowd in a pub became a little unruly, it was common to hear “mind your P’s and Q’s,” shouted out from behind the bar. A bit of a friendly reminder, I suppose.

Created by Georges Auguste Escoffier, and originally used in restaurants and hotels in France, the Brigade de Cuisine (kitchen brigade) is a hierarchy system that defines the roles of each staff member in a kitchen. This will help explain the organization and distribution of responsibility in a kitchen and how every little detail of a dish goes unlooked.

Members of the Brigade:

Chef de Cuisine – The top chef. This person is responsible for running the show, supervising staff, training staff, creating new menus, testing new recipes, and maintaining communication with all other departments within the restaurant.

Executive Sous Chef (or Chef de Cuisine) – This is the right-hand man of the Chef de Cuisine. This person is also responsible for the management of the kitchen following the direction of the Chef de Cuisine, and is the eyes and ears of the Chef de Cuisine when he or she is not on site.

Sous Chef (or Chef de Partie) – This person is something of a “senior” chef. They are responsible for assisting the Chef de Cuisine and Executive Sous Chef in managing the kitchen, and are generally responsible for overseeing a particular station of the kitchen.

Cuisinier (or Cook/Line Cook) – This person is responsible for preparing specific components of a dish for a particular station, under the strict guidelines of the Sous Chefs and Chef de Cuisine.

Commis – This person, like the Cuisinier, also assists in the operation of a specific station, but works directly under the Cuisinier and Sous Chef.

Apprenti (or Apprentice) – This person is often a student completing an Externship through a culinary school program, and is responsible for basic prep work and cleaning.

Plonguer (Dishwasher) – This person is responsible for cleaning dishes and can sometimes be given basic food prep tasks.

Marmiton (Pot and Pan Washer) – This person is responsible for washing all the pots, pans and larger pieces of cooking equipment.

Listed below are the titles of more specific Cuisiniers (which are not listed in order of hierarchy). In smaller kitchens or restaurants, it is not uncommon to have several of these tasks completed by one person.

Saucier – Saucemaker
Rotisseur – Roast Cook
Grillardin – Grill Cook
Friturier – Fry Cook
Poissonnier – Fish Cook
Potager – Soup Cook
Legumier – Vegetable Cook
Garde Manger – Pantry Cook

While doing some internet research on the history of cocktails, I came across this organization—the Museum of the American Cocktail, or MOTAC for short.

The founders of the organization all share one essential ingredient—the love of cocktail mixology. Because of their enthusiasm, they have created an organization and museum that provides “ongoing research, professional and consumer mixology education.”

As a local New Orleanian, the most intriguing part of the organization is its nod to the “Crescent City.” The website states, the organization “seeks to celebrate a true American cultural icon, the American Cocktail. Having roots in New Orleans, the American cocktail has influenced music, theater, art, film and politics around the world during its two-centry-old history.” I can’t think of a better way to say it myself. And for those of you from New Orleans, or those of you who have visited New Orleans, I would think you might agree.

MOTAC has exhibits in both New York and Las Vegas that showcase an expansive collection of “rare spirits, books, Prohibition-era literature and music, vintage cocktail shakers, glassware, tools, gadgets” and all sorts of other cocktail memorabilia and photographs. While I have never had the chance to view one of these exhibits, I will definitely plan for a visit the next time I am in New York or Las Vegas and suggest you do the same!

In the meantime, you can learn more about MOTAC by visiting: www.museumoftheamericancocktail.org