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Nutella Cookies

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Stack of brown cookies with Nutella jar in background
• 1 c. Nutella
• ½ c. flour
• 2 tbsp. brown sugar
• 1 egg
• Course sea salt

 


Preheat oven to 350˚.

Combine Nutella, flour, brown sugar, and egg into a bowl. Use a hand mixer to blend well. The dough will be very stiff. If you like it softer, add more Nutella. If it’s too soft, add flour. Once everything is mixed in evenly, roll the dough into 1 inch balls. Spread them about 2 inches apart on an ungreased pan. You may want to flatten them just a little with a cup to get a nice cookie shape.

Bake them at 350˚ for 8-12 minutes. The cookies will come out savory. They should be cracking slightly on the top to signify when they are cooked through. Once they cool, sprinkle a tad of the sea salt on for garnish.

This was inspired by another of our employees. This cookie has a brownie-like texture that will blow your mind, especially if you love Nutella.

Shopping Locally and the Farm-to-Table Concept

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Vendor selling okra, red and yellow bell peppers to shoppers under a tentShopping for farm-fresh produce in Baton Rouge just got easier with the Red Stick Farmer’s Market. The concept of “Farm-to-Table” is becoming increasingly popular as local markets pop up across the country. Have you considered the difference in taste and texture, for example, between canned asparagus, spinach and beets, compared to when they are fresh? No wonder the farm-to-table concept has caught on!

“Farm-to-table” is defined as purchasing locally-grown food directly from the source, i.e. local farmers. According to the Farm to Table Concept there are many benefits to this way of shopping for produce because it takes less time and fewer hands to get the produce from the farm to the table. The obvious benefits are that the produce tastes fresher, lasts longer and supports local farmers. The not-so-obvious benefits, as pointed out by South Source, are that this process is good for the environment.

Since the produce doesn’t have to travel long distances to get to the supermarket, local food can be grown to be healthy and tasty without the farmer having to worry about growing foods that are resilient to long travel. In order to get fruits and vegetables into supermarkets, the produce can be transported as much as 1,500 miles. Eighteen wheelers burn about 500 gallons of diesel to travel this distance. Additionally, many fruits and vegetables are imported from other countries. To keep food from spoiling during these trips, some of the produce must be picked before it is ripe. The produce must ripen during travel. According to South Source, the U.S. Department of Agriculture states that this causes the produce to lack some of the nutrients that would be present in produce from a local farmer.

Many bed and breakfasts are getting into the act by growing some of the fruits, vegetables and herbs they use in their meals. Restaurants are doing the same thing, growing organic foods that taste fresh with no preservatives.

Today, farm-to-school, or more correctly phrased, farm-to-cafeteria is becoming popular around the country. Students are provided with healthy locally grown food and some of the schools are teaching students to grow their own vegetables. Programs exist in the school to encourage nutrition education activities designed to teach children to eat healthy for life.

Try produce you’ve never tasted fresh before. If you live in or around Baton Rouge, check the schedule for the Red Stick Farmer’s Market. Otherwise, there are plenty of markets around the country with produce for you to enjoy, possibly right in your own area.

 

Sunday Morning Eye Opener Casserole

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  • 1-12 oz. package of seasoned croutonsSundayMorningCasserole
  • 12 eggs
  • 1 c. half and half
  • 4 oz. Rotel tomatoes
  • 1½ c. grated cheese
  • 1 bunch green onions, chopped
  • ¾ c. red and green bell pepper, chopped
  • 1 stick butter
  • Tony Chachere’s seasoning
  • ½ tsp. basil
  • ½ tsp. oregano
  • pie crust (optional)

Preheat oven to 350º.

Butter 9″ x 13″ casserole. Spray casserole dish with Pam cooking spray and sprinkle croutons in. Sauté green onions, bell peppers in butter until soft. Pour over croutons. Cover with cheese. Mix eggs, half and half, Rotel tomatoes, seasoning, and spices together. Pour mixture in casserole dish. Sprinkle top with chopped parsley and paprika. Bake at 350º for approximately 45 minutes or until done.

Optional: Casserole may be poured into a pie crust, as in photo above. Bake pie shell for a few minutes before adding mixture, then back as directed above.

Chicken

 

This is our most versatile dish and should be prepared to fit each cooks’ taste. Feel free to add sautéed spinach, cooked asparagus, or even enjoy this dish without the croutons! Make it your own!

 

 

Marmalade Bread

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Marmalade Bread2 c. flour
3 tsp. baking powder
1 tsp. salt
¼ tsp. baking soda
1½ c. orange marmalade
1 egg
¾ c. orange juice
¼ c. oil
1 c. pecan pieces

Preheat oven to 350º.
In a large bowl combine flour, baking powder, salt and baking soda.  Reserve ¼ cup of the marmalade and set aside. In a separate bowl mix together 1¼ cups marmalade, egg, oil, and juice. Add the wet ingredients to the dry and mix well. Stir in the nuts. Pour into a greased loaf pan and bake at 350º for 50 to 60 minutes.

When done, cool briefly and then remove the bread from the pan.  Place the bread in a baking dish, glaze with the reserved marmalade and return to oven for 1 minute.  Place on a rack and cool completely before slicing.  This bread will be easier to slice if you chill it beforehand.

This recipe comes from my fellow B&B owner Sally Crochet of Crochet House Bed & Breakfast in Houma.

Tart Tatin

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Tess cooking Tart TatinWhile my sister Jacqueline’s kids were infants, I went to France to help out. They had an apple tree in the backyard which produced a LOT of apples, so I was always looking for a dish that used them.  Therefore, I started making Tart Tatin, which is simply divine apple pie.  When I made it for dinner parties, everyone said “OOO LA LA!”

 

 

Ingredients

Frozen puff pastry sheet (from a 17 1/4-ounce package)
1/2 stick (1/4 cup) unsalted butter, softened
1/2 to 3/4 cup sugar depending upon the tartness of the apples
7 to 9 Gala apples (3 to 4 pounds), peeled, quartered lengthwise, and cored. You may use other varieties, but a hard, tart apple works best.

Preparation

Preheat oven to 425°F.

Roll pasty on flour to the shape of 10” iron skillet with enough over the edges of the pan to tuck in.

Spread butter thickly on the bottom and side of the skillet and pour sugar evenly over the bottom. Arrange as many apples as will fit vertically on sugar, packing them tightly in concentric circles.

Cook apples over moderately high heat, undisturbed, until juices are deep golden and bubbling, 18 to 25 minutes.

Move skillet to oven and bake 20 minutes, then remove from oven and lay pastry over apples and tuck into pan.

Bake tart until pastry is browned, 20 to 25 minutes. Cool 10 minutes or more.  You can re-warm if necessary.

Just before serving, invert tart onto platter.  Serve immediately.


JD’s Comments:

I don’t know what variety of apples that I was using in France, but use what you ordinarily would to make your homemade apple pie. You can put whipped cream on top or serve with ice cream.  C’est delicieux!

Tart Tatin straight from oven, still in the black iron skillet

Tart Tatin straight from oven

Tart Tatin

 

 

 

Tenderloin Topped with Crawfish Imperial

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This super easy dish is sure to be a hit for Father’s Day!

Recipe

2-8 oz. filet mignon
Pan sautee or grill to desired degree of doneness

Crawfish Imperial Topping Sautee:

1/2 stick butter
4 green onions; chopped
Add:
4 oz. crawfish tails
1/2 cup half and half
1/2 tsp basil
1/2 tsp thyme
1/2 tsp oregano
Salt and pepper to taste

Reduce slightly to thicken. Pour over steak and enjoy!

Shrimp ‘n’ Grits à la Janice

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Garlic Cheese GritsShrimp and Grits
• 6 c. cooked grits
• 2 c. cheddar cheese
• 2 tbsp. Worcestershire Sauce
• 1 tbsp. Tony’s seasoning
• 1 tbsp. paprika
• 1 stick butter
• 4 oz. Philadelphia cream cheese

Shrimp in Sauce
• ¼ c. olive oil
• ¼ c. finely chopped tasso
• 1 c. cloves of garlic (finely chopped or mashed)
• ½ c. diced onions
• 2 lbs. med. Shrimp (deveined, shelled, heads removed)
• ½ c. white wine
• 1 c. half and half
• ¼ dried shrimp
• 1 c. chopped green onions

Cook grits according to package directions. Add the rest of the ingredients and whisk. Pour into buttered 9″ x 13″ dish. Sprinkle with paprika and bake at 350˚ for 30 minutes.

To make the shrimp sauce, sauté Tasso in olive oil until crisp, then remove and save in small bowl. Add ¼ c. green onions, garlic, and green pepper and sauté until wilted. Then add shrimp and toss until pink. Remove shrimp and set aside.

Deglaze pan with white wine and then add half and half, seasoning, and reduce until slightly thickened. Put Tasso, cooked shrimp, and dried shrimp into sauce.

Serve over Garlic grits and garnish with green onions.

This recipe was featured in the Baton Rouge Advocate among other great recipes from Bed and Breakfasts in the area.

The Stockade Welcomes a Memorable Guest

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Welcome-SmithTravel Writer Marc Smith from Vancouver, Canada, stayed at The Stockade in April of 2015 as he was coming to Baton Rouge from Jazz Fest in New Orleans. Marc is interesting and fun and we really enjoyed spending time with him and having him stay with us. His blog – “A Place to Call Home, The Stockade B&B in Baton Rouge” – is a great tribute to Marc and Friend, Janice, JerryThe Stockade, and we appreciate his writing it. While in Baton Rouge, Marc wrote several blogs, which are listed below.

After a career in event planning, Marc decided it was time for a change. He posted on his Facebook page “I am ready for a change. What shall I do with my life?” From that status update, his company, 30 Day Adventures, was born. When Marc visits a destination, he is interested in Where to Stay, Where to Eat & Drink and What to Do.  That is what 30 Day Adventures is all about.

Read about some of the things he did, places he visited, and things he ate while in Baton Rouge.

A Place to Call Home, The Stockade B&B in Baton Rouge

A Night Out in Baton Rouge; Cocktails, Alligator and Fried Oysters

Red Stick Farmers Market in the Heart of Downtown Baton Rouge

Live-After-Five Baton Rouge Makes for a Perfect Friday Night

French Market Bistro, Fine Dining in Baton Rouge

The Hotel Indigo, a Boutique Downtown Baton Rouge Hotel

Step Back in Time Touring the LSU Rural Life Museum

Tax Free Shopping in Baton Rouge

Living in Style at Lauberge Casino and Hotel Baton Rouge

Step Back in Time at Oak Alley Plantation

Oatmeal Maple Syrup Muffins

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½ c. butter, softenedOatmeal Maple Syrup Muffins
½ c. dark brown sugar
½ c. real maple syrup
1 egg
1 tsp. vanilla extract
½ c. half-and-half
1 c. all-purpose flour
1 c. quick cooking oats
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1 tsp. ground cinnamon

Preheat oven to 375º
Grease muffin cups or line with paper muffin liners. In a large bowl, cream together butter and dark brown sugar. Beat in maple syrup, egg, cream and vanilla. In a separate bowl, stir together flour, oats, baking powder, baking soda, salt and cinnamon. Stir flour mixture into egg mixture. Spoon batter into prepared muffin cups. Bake in preheated oven for 15 to 20 minutes. Remove from pans and place on a wire rack to cool before serving.

Food Network Magazine Staff Enjoys High Spirits and Good Eats at The Stockade B&B

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Not every innkeeper spends their days racing in a go-cart grand prix and their nights courting ghosts — but Janice DeLerno is not your ordinary innkeeper. And during this year’s Louisiana Travel Promotion Association fundraising activities, Janice and several prominent members of the local travel industry did these things and more.

NOLA Motorsports ParkIn conjunction with the LTPA Summit — which is held annually in August in partnership with the Louisiana Office of Tourism — there is also an optional fundraiser that LTPA members can choose to attend. This year’s event was held at NOLA Motorsports, where attendees put their driving skills to the test in New Orleans’ ultimate “geaux cart” racing experience.

After everyone crossed the finished line, Visit Baton Rouge Executive Director Paul J. Arrigo conducted the Travel Pac fundraising auction. In the end, the item with the highest bid was donated by Ms. DeLerno herself: a one night’s stay and elegant dinner for ten at The Stockade Bed and Breakfast, won by Food Network Magazine.

On March 18, 2015, members of the Food Network Magazine staff Food Network Dinnerarrived at The Stockade to redeem their prize. Guests were Tim Chandler, Jennifer Walker and Susan Bravman with the Food Network; Kyle Edmiston, Assistant Secretary of Tourism and his wife, Leslye; Paul J. Arrigo, CEO and President of Visit Baton Rouge; Katie Guasco, Director of Marketing and Communications for Visit Baton Rouge; David and Mary Dalquist with the Scenic Byways Program.

Chef Jeremy CocoChef Jeremy Coco, the Dean of Education and Chef Instructor at the Louisiana Culinary Institute, served as the chef for the evening. Drawing on his experience at Juban’s Restaurant in Baton Rouge and his Southern background, Chef Coco prepared a menu using only Louisiana-based products and recipes. Dishes included handmade sausage, turtle soup and Zapp’s Encrusted Redfish. Wine was paired and provided by Steve Staples of Paul Bologna Fine Wines.

At dinner, topics of conversation naturally gravitated toward issues facing the Louisiana tourism industry.

Kyle and Leslye Edmiston“I greatly enjoyed the opportunity to participate in conversations about important aspects of sustaining and growing Louisiana tourism experiences,” said David Dalquist. “Being from Iowa, I can’t remember the last time my wife and I enjoyed an evening so delicious and spirited!”

Susan Bravman also fondly recalled the evening’s festivities. “We spend many evenings on the road, but this was truly a highlight,” she said. “The group quickly became fast friends and the food was sublime … breakfast was just as delightful as dinner.”

And despite Janice’s best efforts, The Stockade’s resident ghost Muffy was nowhere to be found. But the lack of ghostly spirits didn’t seem to dampen the spirits of the guests involved.Front of Stockade

“We had the best time, the best food and the best company … it was a real Louisiana kind of party,” said Jennifer Walker. “The Stockade is an incredible place to stay with such an incredible history. I can’t wait to come back.”