Emily Gautreaux, Author at Arlen "Benny" Cenac Jr

Pasta Con Asparagi Recipe

When a new season is upon us, those aligned in the Italian tradition of cooking tend to whip up a plate of pasta con asparagi, a traditional dish that is made all the more impressive by its simplicity in preparation, flavor, and intoxication of both flavor and aroma, and thanks to this delicious recipe from the Food 52 recipe blog, you can enjoy a bowl yourself.

Ingredients for Pasta Con Asparagi:

1 ½ pound of fresh asparagus
3 tablespoons of butter
A pinch of salt
A pinch of freshly ground pepper
2 ½ tablespoons of olive oil
2 cloves of garlic
2 cups of canned Italian plum tomatoes (grated coarsely or put through a sieve)
1 tablespoon of fresh parsley (finely chopped)
1 tablespoon of fresh basil (finely chopped)
¾ pounds of penne, rigatoni, or other “tubular” pasta
2 eggs plus one additional yolk, (beaten)
½ cup of parmesan (freshly grated)

Directions for Pasta Con Asparagi

In order to properly start this recipe, you should prepare all ingredients ahead of time and have them laid out, ready to cook, as this recipe requires somewhat meticulous timing. Have your herbs finely chopped, cheese grated, and eggs beaten with a fork; that way you’re setting yourself up for success. Once this is done, bring approximately 3 quarts of water to a hardy boil for the pasta.
Next, put your asparagus into lengthy strips of about 2 inches long. If your stalks are particularly thick, you can cut them in half or quarters, though you should keep the tips intact.
Heat your butter in a large, deep skillet that’s been placed on medium heat, and then add in your asparagus pieces. Season the asparagus with salt and pepper, and cook them for 4-5 minutes or until they are crisp-tender and lightly browned. Once cooked, transfer them to a plate, and reserve them for later. Consider placing a container top over the plate to trap some heat with the vegetables.
In the same pan, add your olive oil and garlic cloves. Cook until the full cloves are lightly-browned and then remove and discard the garlic.
Next, add the tomatoes, parsley, and basil. Season with salt and pepper to taste, and then cook the tomatoes and herbs for about 10 minutes while stirring throughout.
Add your pasta and a pinch of salt to the boiling pot of water and cook for about 7 minutes when it returns to a boil after adding the pasta. Keep a watchful eye on the pasta and remove the pot from the burner once the pasta is tender, so as to not overcook this staple of the meal.
Just before your pasta is done cooking, turn off the heat under the skillet with the tomatoes, and add your beaten eggs. Stir them vigorously to blend them while keeping them from curdling. Continue to keep a watchful eye, and do your best to not boil the sauce after the eggs are added. If you’re nervous about curdling the eggs at this stage, you can instead temper them by stirring a ladle of the hot tomato sauce into the eggs and then whisking the mixture back into the pan.
At this point you can add your asparagus to the tomato sauce, stirring the pieces in the sauce to blend them together.
Once cooked, drain the pasta immediately, add the tomato sauce and asparagus, and toss it all with half of your cheese. Serve a helping on a plate while it’s hot and with the remaining cheese on the side. Enjoy!

This Food 52 recipe is a slight adaptation from the acclaimed restaurant critic and food journalist Craig Claiborne. Originally appearing in his The New New York Times Cookbook (1979), this harmonious recipe combines the best elements of the more celebrated pasta sauces, most notably asparagus, carbonara, and tomato.

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LSU AgCenter Offers Home Restoration Resources Following Hurricane Ida

After devastating Hurricane Ida left countless homes and businesses in Southwest Louisiana in various states of disrepair, the LSU AgCenter LaHouse Home and Landscape Resource Center is serving those repairing their residences and facilities with valuable information/home restoration resources, according to this article from the University’s Agricultural Center.

The Louisiana State University Agricultural Center, which has been formally operating under the LSU umbrella since 1971 and has only grown to operate out of 15 total research stations, extension offices in all 64 parishes, and 14 academic and research departments at LSU A&M. Funded by a partnership with federal, state, and local governments, grants, and private funds, the LSU AGCenter is one of the LSU System’s nine total campuses, and since late august’s Hurricane Ida left many in the area beginning to repair their residential and commercial structures on their own, the AgCenter is distributing valuable information and guidance at no cost to residents.

Citizens are being advised to visit the “Flood Recovery and Resilience” page that is located on the LSU AgCenter website for a curated selection of articles and publications on storm recovery and strategies to avoid similar damage in the future.

Claudette Reichel is a housing specialist for the LSU AgCenter who told the University’s press that repairing one’s home following a terrible weather event can be a massively daunting and stressful ordeal due to the financial and health-related costs. She told the press, “the expense, time, and work that go into repairing your home can have a silver lining with clean-up and restoration methods that reward you with a more resilient, healthy, energy-efficient and comfortable home. Even when money is tight, there are opportunities to make choices for a better home.”

One of the more valuable resources located on the LSU AgCenter’s Storm Clean-Up page is the guidance of a publication entitled “Storm Damage Cleanup,” which offers its readers the following tips to adhere when completing repairs following this past storm or preparing for the next one.

Before you enter any home that has flooded, you should ensure that all electrical and gas supply lines have been disconnected and carefully assess all potential dangers such as structural damages and snakes prior to entry.
For peace of mind, have a professional assess and inspect all service appliances and fixtures prior to their use.
A building that has been flood-damaged will require special attention in order to avoid or correct a “mold population explosion.” Please follow the 10-steps listed in the AgCenter’s fact sheet for safe and effective DIY mold removal.
It’s suggested that moldy, porous items such as carpeting and gypsum wallboard be removed as soon as possible. Additionally, you should clean and disinfect all surfaces that came into contact with floodwaters and allow those materials to dry thoroughly.
You should throw out any food preparation and food storage items made out of wood or plastic that came in contact with floodwater and sanitize all metal and ceramic items that came into contact as well.
Test all well water following a storm and refrain from drinking it until it is deemed safe to do so.
Be advised that any homes built prior to 1978 will likely have lead-based paint and materials containing asbestos, so proper precautions should be taken when conducting repairs, renovations, or “gutting the walls.”
All wet carpet should be removed instead of salvaged while Solid hardwood and ceramic floor tiling can often be restored depending on the types of damage that occurred. When in doubt, it’s best to replace the flooring.
When assessing a home that has come into contact with significant amounts of floodwater, you should determine which pieces of damaged furniture can be salvageable. For instance, wooden pieces of furniture can often be restored if they are properly cleaned and allowed to sufficiently dry while upholstered furniture is often found to be incredibly difficult to restore, especially if the item was fully submerged.

Outside of the flood-damage tips, the LSU AgCenter offers an in-depth page of frequently asked questions that cover a wide range of topics that can be pertinent to the resident repairing a recently-flooded home such as replacing insulation and drying home materials.

In addition to offering the public an array of tips and suggested guidance for getting home restoration and getting things back in working order following a damaging storm, precautions should be taken to “wet floodproof” the home to reduce future damage. The term refers to making improvements such as elevating appliances, making repairs with water-resistant materials, and taking precautions to prevent wicking. If these “wet floodproofing” strategies are in place by the time the next tropical depression, heavy thunderstorm, or hurricane comes to town, then there will be a much easier cleanup once the bad weather has passed, thanks to the resources provided by the LSU AgCenter.

For more education-related information, click here.

Campgrounds to Visit this Upcoming Fall

Each season has its share of travel traditions. Woodland cabins are booked in the winter months, rivers and national parks are well-traversed in spring, and summertime calls for days at the beach and on the open road in an RV. Therefore, with the autumn months about to roll right on in, there’s never been a better time to consider the campground retreat, and thanks to Travel Pulse’s list of “9 Great Campgrounds on which to spend your Autumn Days,” you’re well on your way to a season of isolation and relaxation.

Remember, just because it isn’t summer doesn’t mean that warm climates are off the table, as many campgrounds are known to experience temperate conditions well after the scorching days of summer. Luckily, many of the following campgrounds have nearby waters on which you can beat the heat with surrounding breathtaking scenery. So conduct your research, pack your bags, and get excited, but please remember to be safe and responsible. As always, due to local regulations, travel restrictions, and COVID-19 surges, it is suggested that travelers properly research all local guidelines and CDC recommendations in order to keep you and those you care about as safe and responsible as possible in these unprecedented times.

Elk Meadow Lodge & RV Park, Colorado

There’s no time quite like autumn to be in the Rocky Mountains. The slight breeze in the air, the smell of pine, and vast mountainside forests make the Elk Meadow Lodge & RV Park the ideal stop if you find yourself in the center of the country. Ideally located adjacent to the Rocky Mountain National Park, visitors and residents are said to have been blessed with the scenery twice, as the majestic Rockies are to be seen once along the nearby horizon and a second time in the reflection of nearby pools and streams. The Elk Meadow Lodge sits on 30 acres, and it’s complete with 169 full-service RV sites, an outdoor swimming pool, seven comfortable cabins, one fully-furnished cabin, several teepees, and much more. Also, the Fall months are the perfect time to visit if you want to spot the lodge’s namesake, the Rocky Mountain elk, in their natural habitat.

Silver Falls State Park, Oregon

After summer has come and gone, the colorful leaves of nearby trees aren’t the only thing “falling” at Marion County,Oregon’s Silver Falls State Park; the several waterfalls located at the park are also known to fall and attract visitors. In fact, the 177-foot cascade known as South Falls is quite a spectacle in and over itself, being the most visited waterfall in the park, and it’s only beaten out by the Remote Double Falls as the park’s highest waterfall that plunges into a small tributary within the Silver Creek Canyon at a height of 178 feet. These waterfalls provide a gorgeous backdrop, soundtrack, and centralized spectacle as campers enjoy the 24 miles of walking trails, 4 miles of bike paths, 14 miles of horse trails, and (of course) the 8.7-mile stretch known as “Canyon Trail” or “Trail of Ten Falls” that allows traversers to see the ten waterfalls along the banks of Silver Creek. This park is the largest state park in the state of Oregon, and its campground offers several secluded cabins, yurts, and other amenities to satisfy many guests’ needs in a location synonymous with beauty.

Zephyr Cove RV & Campground, Nevada

If you are looking for cozy, comfortable campgrounds and cabins in a secluded waterside location, then look no further than Zephyr Cove. This ideal getaway has Lake Tahoe to thank for its breathtaking scenery and natural beauty. The Campground itself is award-winning and offers an outstanding facility within a serenity-laden atmosphere set in a woodland setting. Located on the southeastern shore of Lake Tahoe, Zephyr Cove RV & Campground includes amenities like an outdoor patio, laundry, complimentary showers, cable connections, and much more for those pitching a tent or enjoying the comfort of their RV.

For more travel-related news and information, click here.

Portobello French Dip with Horseradish Aioli

A classic sandwich that is always sure to hit the spot is the french dip with the combination of savory flavors to be found in between its bread and in the dip itself. But now you can enjoy a meatless alternative that packs enough of a punch with the horseradish aioli it’s paired with thanks to this recipe from Pinch of Yum.

A traditional french dip sandwich utilizes the combination of flavors found in beef, onions, and cheese as well as the “dip” itself. The sandwiches are typically lightly dunked in a brothy type of sauce known as an au jus, and while they’re originally of American origin, they are named after the type of bread they are often made with. This particular recipe is an excellent twist on the old classic thanks to the texture of the portobello mushrooms, deliciously caramelized onions, and spectacular aioli.

Ingredients

Roasted Mushrooms

4 portobello mushroom caps, sliced into thin strips

2-3 tablespoons of olive oil

1-2 teaspoons of Montreal steak seasoning (alternatively salt and pepper)

Caramelized Onions and As Jus

2 tablespoons of butter

1 large onion, thinly sliced

¼ cup of white wine

1 tablespoon of Worcestershire Sauce (omit if vegetarian/vegan)

1 tablespoon soy sauce

2 cups of beef or vegetable broth

Salt, pepper, and a pinch of sugar to taste

Horseradish Aioli

½ cup of mayonnaise

1 teaspoon of horseradish

1 clove of garlic, grated

Pinch of salt

French Dip

4 crusty sourdough rolls or a baguette cut into 4 sections

Provolone cheese slices

Recipe

You’ll begin this dish by preheating your oven to 450°F so that you can start roasting your mushrooms. Toss your mushroom slices with oil and seasoning and roast them in the oven for 20-30 minutes.
While the mushrooms are in the oven, melt your butter in a large skillet over medium heat. Once it’s melted, add in your onions, and sauté them until they’ve softened. Then, turn the heat down so that you can caramelize the onions for 20 minutes or so. Stir them occasionally and continue this process just until they’re a deep golden brown.
Now you’ll begin making the au jus. Add your wine to the pan on onions and let it sizzle out. Next, add your Worcestershire and soy sauces, stir the skillet and then add your broth. Simmer the combination until it’s reduced slightly. Pull out the onions with a set of tongs, and set them aside for later. Season the au jus to taste.
Take your bread of choice and prepare them to be toasted. Butter the pieces if you’d like, and then pile your mushrooms onto the bread pieces, cover them with cheese, and return them to the oven on the same roasting pan for 5 minutes or just about enough time to toast the bread and melt the cheese. Be sure to keep a watchful eye during this delicate process so as not to burn anything.
Keep your horseradish ingredients at room temperature and combine the mayonnaise, horseradish, garlic, and salt in a small bowl. Then, set it aside.
Your final step is to top the sandwiches off with caramelized onions, placing a dollop of horseradish aioli onto the sandwiches. Serve alongside the au jus for dipping, and enjoy!

Notes:

If you are preparing this recipe for a strict vegetarian or vegan, you can easily substitute the Worcestershire sauce for a vegan alternative or soy sauce. Similarly, you can omit the stage in the cooking process that calls for the buttering of the bread prior to toasting. Additionally, feel free to substitute water for white wine.

For more delicious recipes, click here.

Acadian Kitchens buys north Lafayette Warehouse

One of the pride and joys of Broussard, Louisiana, Acadian Kitchens, recently purchased a $1.2 million warehouse in north Lafayette to expand their thriving business and bring in more jobs, according to this article from The Acadiana Advocate.

The hard-working employees of the company, Acadian Kitchens, might be better known to some for being the makers of the Ragin’ Cajun and Cajun’s Choice brands of seasonings, box dinners, condiments, and other food products. In total, the company currently employs about 20, but with the new warehouse purchase and an increased production line, they’ll be looking to add possibly as many as 30 additional jobs when it’s all said and done.

Presently, the Acadian Kitchens company is operating out of three buildings at a combined footage of 10,000 square feet. The new purchase and the subsequent move will transition the company into a single, 35,000-square-foot building, and due to the warehouse’s strategic location of being housed on the NE Evangeline Thruway, drivers and employees will have a much more accessible route to the interstate highway. Land records indicate that the company has purchased the former Completeful building, located at 3136 NE Evangeline Thruway for just over $1.2 million.

CEO of Acadian Kitchens Paul Leleux estimated that the conversion of the north Lafayette warehouse into a proper food-processing facility will take approximately nine months, but it will allow them to consolidate its operations, add new equipment, improve its total productivity, and grow its workforce. The warehouse became commercially available after Completeful, the drop shipping fulfillment service, moved into the former Walmart facility on Evangeline Thruway.

Leleux commented on the increased demand in the food industry as a result of stay-at-home orders, hurricane evacuations, and other national events, saying, “the demand for food, particularly home-prepared food, is increasing. Particularly in this time of COVID, people are hesitant to go out and eat. Our goal is to allow the rest of the country to enjoy Cajun and Creole foods we’ve been enjoying all our lives in Louisiana. There’s nothing worse than having bad Cajun food. I’m doing everything I can to avoid that.”

That increase in demand was made ever more apparent last October when the company announced that it had hit a sales record just weeks after Hurricane Delta damaged one of the company’s buildings and its founder, Tom Riggsretired as CEO. The sales record was that Acadian Kitchens had its highest sales month in its total 34-year history. This was attributed to the company finding success in offering its Ragin’ Cajun food products in markets outside of Louisiana, particularly those on the east and west coasts of the United States.

While some of the company’s success can be attributed to the Illinois-based capital investment firm, Evanston Partners, buying a majority stake in the company in 2017. This was back when it was known as Southern Seasonings.

Surpassing its sales record just weeks after Hurricane Delta struck the company’s facilities was certainly an impressive feat. The violent winds of the late August storm had brought down a large oak tree atop one of the company’s buildings in Broussard, destroying 2,000 square feet. CEO Leleux reported that after the storm hit on Friday night, clean-up operations began Saturday morning, and operations resumed the following Wednesday.

Leleux said of the experience, “Hurricane Delta came at us hard like everybody else. We knew we had to do something to grow the company facility-wise, but that (storm) may have accelerated the process. We were still able to pay our people through all of it. We lost 2,000 square feet but didn’t miss a beat. It was a credit to a lot of people’s hard work.”

Employees of the tenacious company see the hurricane’s setback as more of a sign or a nudge that it was time to move on to a new facility— one that’s large enough to accommodate the company’s growth.

For more Louisiana-related articles, click here.

Delicious Creamy Potato Soup Recipe that’s Perfect for Autumn

With the fall season emerging, sweaters being taken out of attic storage, and crisper winds coming in, there’s never been a better time to put on a pot of soup. Luckily, this easy and delicious recipe for a hearty, creamy potato soup from Pinch of Yum is the perfect thing to whip up when you’re in need of some incredible comfort food.

Besides the bacon, which of course elevates this tried and true potato recipe, baking a delicious, fresh loaf of breadalongside your pot of soup is one of the contributing factors that can make this creamy potato soup into a main course and not just a secondary side. So, start planning your course of action for your main course(s) now, because the following recipe (which is a favorite from Pinch of Yum) is the perfect autumn treat for you, your loved ones, and friends you haven’t met yet. Take out that soup pot, preheat the oven, and let’s get started!

Ingredients:

6 slices of bacon

4 tablespoons of butter

2 cups mirepoix (celery, carrots, and onions, all minced)

3 cloves of garlic, minced

½ teaspoon of salt

½ teaspoon of sage

½ teaspoon of seasoning mix (thyme, rosemary, oregano, etc)

¼ cup of all-purpose flour

3 cups of whole milk

1-2 cups of chicken broth (varies depending on desired consistency and texture)

2 russet potatoes, peeled and cubed

Recipe:

The key to beginning this recipe the right way is preparing the bacon. You’ll want to preheat the oven to 400°Fand bake the bacon for 20 minutes after it’s been placed on a baking sheet that’s lined with parchment paper. After it’s baked, crumble or cut the bacon into small pieces.
To start your soup base, place your favorite soup pot on a burner set to low-medium, and melt your butter. Turn up the heat to medium-high, and then add your mirepoix, garlic, salt, and seasoning, and sauté this mixture of garlic, celery, carrots, and onions until it’s all soft and translucent.
Then, add your flour and stir it into the vegetables for a few minutes so that you cook that floury taste away. Once it’s gone, add the milk a little bit at a time. You’ll want to stir after each incremental addition of milk until the consistency is smooth and creamy or simply to your liking. At this point, the soup should start out very thick and eventually thin out once you begin adding milk.
Now add in your potato pieces, stir it all together, and take stock of the consistency. You’ll then add chicken broth until you get to the consistency that you’re looking for. If you want a thicker soup, use less broth, and vice versa if you’re looking for a thinner soup.
This is where the flavor can really make its presence known. You’ll want to let the soup simmer for 30-40 minutes minimum. The potato soup will begin to thicken as it continues to simmer and even more so when it’s cooling down. It’s suggested that you wait until the potatoes are nearly fully melted with their edges softened a bit before you remove the pot entirely from the heat. With this said, feel free to let the soup simmer “slow and low” to really ingrain a rich flavor into the pot. Just be sure to keep an eye on the consistency and stir the pot throughout the process with your extra chicken broth on standby.
Once it’s removed from the heat, either pour your soup into bowls and add your bacon pieces or if you’re serving a larger crowd you can sprinkle your bacon into the pot and stir it into the soup.

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