What's Cookin' Waveland couple whips up recipe
for down-home success
| The Sea Coast Echo |
Reviewed Thursday, September 13, 2001 |
Cookbooks fill different needs. There is the hostess searching for the perfect recipe to serve her guests. There is the family cook looking for tempting recipes to nurture "finicky" eaters. And then there is the armchair chef who delights in the reading of recipes and imagining their wonderful flavors.
Stella La Violette's charming Blueberry Peaches,
Red Robin Pie happily meets all of these needs.
These are recipes which anyone would be proud to serve to their most honored guests. The best recommendation for the recipes is the ease with which they may be prepared. All ingredients are readily found, especially since many recipes are based on local seafood and fresh garden fruits and vegetables.
Along with each recipe are hints and tips from Stella (hence the "annotated" in the subtitle). She has included suggestions for entire meals as well as ways to embellish individual dishes for "company" or special occasions. Stella is a good cook.
The first recipe that I decided to try was Mario Y Paola Roast Chicken. My choice was guided as much by the combination of flavors as by Paul's delightful recounting of his being in Italy for work and visiting friends at their weekend home outside of La Spezia. (Paul's input in the book is to tell these stories at the start of each chapter; as he describes it, "a Greek chorus").
Stella had not been able to accompany him on this particular Italy trip. Paul tells the story of their friends, the beauty of Italy and the wonders of long distance telephone calls. This chicken dish is very easy to prepare. The smells emanating from my oven were captivating - garlic, fresh rosemary and oil cured olives. Stella suggests serving this dish with long grain rice, but I decided to prepare her Potatoes Whispering Pines, another deceptively simple recipe.
Stella also believes that salads are an important part of a meal. She suggests taking as much time and care to prepare the salad as with all the other parts of the meal - striving for that delicate balance of flavors and textures. Balsamic vinegar is another strong recommendation as well as romaine lettuce instead of the common iceberg variety. There are two recipes that have vegetables, one corn and the other green peas, as their main ingredient. The cold corn salad is made with white shoe peg corn, cucumber, tomato, green pepper and scallions. This is a perfect use of fresh garden produce, especially since so many of us on the Gulf Coast have backyard gardens. The other salad of green peas comes with a strong recommendation that this is Paul's favorite and I agree.
When it is 90 plus degrees outside a cold salad hits the spot. My favorite of the selection of appetizers is Stella's Gorgonzola Cheese Spread. Gorgonzola is my new favorite cheese. Recently in a Florida restaurant I had a filet mignon covered with a Gorgonzola cheese sauce that was heavenly. Stella's cheese spread on a good filet was just as good and it didn't cost $34.95 to prepare. Over steak is not how it is suggested to be served, but rather with the more traditional fresh fruit and French bread. But however you serve it, be sure to try it. There are many recipes utilizing our abundant seafood. Many are traditional recipes. My favorites include Oyster and Brie with Pasta and Shrimp and Mushroom with Pasta. Both of these are excellent choices for serving to your guests. They will think that you have been taking classes at the Culinary Academy. Brie is my second favorite cheese and I like to use it with oysters.
There are crab recipes and a heartwarming account of grandchildren and crab traps provided by Paul. Scattered throughout the book are Paul's entertaining accounts of life on the beachfront in Waveland. Paul's weekly column recounting his experiences appears each week in the Sea Coast Echo newspaper. He has taken the time to write down those marvelous moments that enrich everyday life and allow us a glimpse into lives that are centered around family, friends and simple living.
The simple living part is reflected in the recipes for breakfast. The Spinach Omelet is another of those dishes that can be served to family or for a brunch with friends. Since I seem to have a cheese theme going, why not try Cheese Toast. This recipe is another versatile dish that can be modified by the use of different cheeses. It would also be a tasty appetizer.
Finally we move on to Desserts. It seems that the most recipes with the La Violette's highest recommendation (six oyster shells) are in the desserts category. Stella's Pound Cake is almost a kitchen staple. Everyone should have at least one of these pound cakes in their freezer ready to serve with fresh fruit or just by itself as Stella does. Another highly recommended dessert is Stella's Lemon Ice. This is my personal favorite. I especially like Paul's use of Grand Marnier and frozen raspberries with the lemon ice.
I didn't have the time or the extra calories to try all the recipes in the book, but there are quit a few more that are in line for the near future. This "home-grown" cookbook would be a distinctive addition to your cookbook library as well as a great gift. Stig Marcussen of Ocean Springs , MS, has illustrated the book. His winsome depictions of Gulf Coast wildlife are used liberally throughout the book.
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