2013/01/22

Professor Longhair - Mardi Gras in New Orleans

Professor Longhair was a New Orleans blues singer and pianist active in the early rhythm and blues and in the returned interest in traditional jazz. Longhair was a key figure in bridging the worlds of boogie-woogie and the new style of rhythm and blues. His style was known as "rumba-boogie".

Piano excerpt from "Mardi Gras in New Orleans" by Professor Longhair


"Mardi Gras in New Orleans" became Longhair's signature song. It was originally recorded in 1949, but has been re-recorded and featured on some of his later albums.

I've chosen Professor Longhair's "Mardi Gras in New Orleans" to honour the occasion of the official beginning of the 2013 Mardi Gras Parades in New Orleans.  

New Orleans Parade

I know you will go on whistling this tune for the next days to come. It is quite infectious.


Piano excerpt above is from "Mardi Gras in New Orleans" (1949) by Professor Longhair. 2-3 clave is written above for rhythmic reference. Source: Wikipedia

Parade photo source: www.bestneworleansattractions.com

2013/01/18

Raclette

Raclette is very appealing during these winter months. The coziness of sitting around the table, together with family and friends, drinking, grilling and cooking our food in a relaxed dining environment; what better way to spend several hours on a cold winter evening.
 
Raclette
 
Raclette is a type of cheese and also the name of the Swiss dish that is based on heating up cheese and then scraping off the melted cheese. The origin of the name raclette comes from the word 'racler' which translates to the act of scraping the melted cheese.
 
Traditionally, when making raclette, half a wheel of cheese is heated and the melted cheese is scraped onto potatoes, layer by layer. The 3 kg (6 lbs) half wheel of raclette cheese is still used today when the dish is served for a larger group (15+ persons).
Raclette cheese is usually accompanied by small potatoes, gherkins, pickled onions and dried meat, such as Prosciutto and viande des Grisons.
Raclette

The raclette machines used today usually have a grill above the heating element and little trays below. This lets you grill meat, fish and vegetables on the top grill while the raclette cheese melts in the trays below. There is a variety of raclette machines available today, that can be purchased and/or rented from your local cheese shop.
Raclette cheese was first made in the Swiss Alps in the southwestern area of Valais. When this cheese is heated it has a very creamy consistency and melts without separating due to the cheese's balanced fat content.
Today, there is a wide selection of raclette cheeses available for every taste from mild to strong. This is the advantage of grilling individual portions as opposed to using half a wheel of only one particular cheese. A variety of raclette cheeses can be pre-sliced to sample such as; a classic raw milk Swiss Bagnes raclette, a French white wine raclette, goat-milk raclette, sheep-milk raclette, wood-smoked raclette, raclette with pepper corns, raclette with mustard seeds, etc.
Vegetables and fresh salads are great accompaniments to raclette dishes. Small new potatoes boiled in their skins are the ideal side dish for your creations in raclette dishes. Potatoes are the perfect complement to cheese and can be combined with just about anything (meat, fish, mixed veggies) and can easily be kept warm on a platter on the table during the meal.
Raclette dish

Raclette

Ingredients

- Cheese
For a raclette diner plan on 200 g (7-8 oz) per person.

- Potatoes
Small new potatoes boiled in their skins are the traditional accompaniment to raclette. Plan on 250 g (1/2 lb.) of potatoes per person, if the potatoes are the only filling side dish.

- Vegetables
Tender raw vegetables cut in small portions to be cooked on the grill. Firmer vegetables should be pre-blanched.

- Meat and/or Fish
Meat prepared on a raclette machine should be cut up very finely so it will be cooked throughout in a short period of time. Dried meats are ideal for raclette such as sliced Prosciutto, viande des Grisons (dried beef also known as Bündnerfleisch) and sliced salamis such as Rosette de Lyon.
Fish is ideal for raclette because it cooks quickly. When grilling, it's better to use fattier types of fish such as mackerel, salmon or filets with the skin on. Scallops and shrimp are also delicious on the grill.

- Side Dishes
Vegetables and fresh salads are great side dishes. Sauces and dips are suggested if you're using the grill to accompany the roasted vegetables, fish or meats.

- Fruit
Fruit that are slightly tart go especially well with cheese. Cut fruit such as; apples, pears, plums, apricots, figs, mango, etc.


Many thanks to Rosanne and Stephen for the raclette grill. We will definitely be making use of it through the coming months.

2013/01/10

Alabama Shakes - Hold On

This song has been growing and growing on me over the past few months.



Alabama Shakes


Alabama Shakes an American rock group from Athens, Alabama have recently been nominated for the 2013 Grammy Award for best new artist and best rock performance for this excellent single "Hold On".

I just can't get enough of this rockin’ number with the powerful raunchy vocals from singer, guitarist Brittany Howard.

You've got to hold on
Yeah you've got to hold on


http://www.alabamashakes.com/

2013/01/08

Saint-Clément

Le Saint-Clément is a welcomed new addition to the Québec artisanal chèvre family. 

Le Saint-Clément

Le Saint-Clément is a small 8 cm (3”) round pasteurised goat-milk cheese weighing approximately 120 g (4.5 oz). It has a lovely wheat coloured thin natural rind with a tender, smooth uncooked, unpressed, white pâte that melts in the mouth.  It has a mild “caprin” aroma with a balanced sweet and sour flavour.
Fromagerie Pampille & Barbichette, Sainte-Perpétue, Quebec

Le Saint-Clément is produced by La Fromagerie Pampille et Barbichette located in Sainte-Perpétue in Québec’s Centre region near Drummondville.  The farm and goat-milk cheese production is operated by François and Maryse Clément and family where they transform the farms goat milk into yogurts and lovely farmhouse cheeses such as; Edelweiss, Le Savoureux de Biquette and Délice de Fiora.
Le Saint-Clément pairs well with a nice South African Chenin blanc.

2012/12/26

Hibiscus

Hibiscus is a beautiful flowering plant belonging to the mallow family, Malvaceae. There are many species of Hibiscus including both annual and perennial herbaceous plants.

Hibiscus
 
Hibiscus is recognizable by its showy trumpet-shaped flowers that can be quite large from 4 to 18 cm wide. The petals of the Hibiscus flower come in various colours from white, pink, orange, purple, yellow and my favourite “coral”,. The individual flowers are short-lived; they live only for one day. However, the numerous flower buds produced on the shrub's new growth, provide an abundance of flowers from July to September and even later if the plant is brought indoors before the cold fall nights kick in.
The sepals of the Hibiscus sabdariffa flower are used to make Hibiscus tea, a hot and cold herbal drink consumed by people around the world. Hibiscus tea is also referred to as sorrel and roselle, which is another common name for the hibiscus flower.
 
Hibiscus and hummingbird
 
Hibiscus plants are often used in the garden to attract butterflies, bees, and hummingbirds.
Thanks to my brother-in-law Colin for the great picture of the hibiscus and hummingbird.

Caro Emerald - That Man

Caro Emerald - That Man

Dutch jazz singer Caro Emerald singing "That Man". This single is one of many hits taken from her upbeat chart topping album "Deleted Scenes from the Cutting Room Floor". 

Swinging and sassy!


www.caroemerald.com

2012/12/14

Petit Corse aux Herbes

Petit Corse aux Herbes is a soft ripened sheep-milk cheese covered with herbs from the island of Corsica.

Petit Corse aux Herbes

Petit Corse aux Herbes is a small 150 gr (5 oz) round shaped cheese. The soft fine-textured ivory coloured paste is creamy and slightly salty. The strong-scented dried herbs that cover the cheese give it a flavoured bite.

Petit Corse aux Herbes is produced by Fromagerie Pierucci located in Vescovato, a commune in Upper Corsica. Fromagerie Pierucci operated by the Pierucci family for three generations, has become one of Corsica's leading cheese producers.

Corsica's Mediterranean climate and its mountainous terrain allow the livestock a diet that is rich, natural and flavourful.


Corsican Mouflon Ram and Ewe

The Corsican mouflon (Ovis musimon) is thought to be one of the two ancestors for all modern sheep breeds. These small and rustic sheep give up to four times less milk than the best dairy breeds, but the milk it produces is good milk that is very rich in proteins and lipids.


Noriel Vilela - 16 Toneladas

Noriel Vilela - 16 Toneladas

This version of "Sixteen Tons", entitled 16 Toneladas was recorded by Noriel Vilela in Brazil in 1969; it is featured on his solo album “Eis o Ôme”. Noriel Vilela known as 'The Tenor of Samba' is an iconic samba-rock artist who was a member of the band Cantores de Ébano in the 50's.
 
"Sixteen Tons" was first recorded in 1946 by American country singer Merle Travis.

In 1955 Tennessee Ernie Ford’s version of Sixteen Tons became a huge number one hit.

The song has been covered by a variety of musicians among them: Elvis Presley, The Platters, Stevie Wonder, Johnny Cash, among many more.

The Clash used Tennessee Ernie Ford's version as their intro music for their 1980 US tour, called "The 16 Tons Tour".

2012/12/11

Jayne Mansfield's Car

Jayne Mansfield's Car is a funny, crazy drama directed by Billy Bob Thornton.

Jayne Mansfield's Car
 

This quirky film is about two colourful families who are brought together by the death of a woman. The acclaimed cast includes Robert Duvall (Apocalypse Now, Lonesome Dove), John Hurt (The Elephant Man, Harry Potter), Billy Bob Thornton (Sling Blade, Bad Santa), Kevin Bacon (Footloose, The River Wild) among others.

Delightful!


2012/12/06

Zacharie Cloutier

Zacharie Cloutier is an award winning raw sheep-milk cheese from Quebec's Eastern Township region.

Zacharie Cloutier

Zacharie Cloutier has a firm, semi-cooked, pressed paste that has a pleasant sweet floral aroma with hints of coconut and caramel. The 3.3 KG wheel has a golden-orange coloured washed rind that bears a distinguished zigzag basket weave pattern. Zacharie Cloutier is ripened from 4 to 6 months. The butter coloured paste has a mild, soft and creamy texture.
Fromagerie Nouvelle France's Zacharie Cloutier label

Zacharie Cloutier produced by Fromagerie Nouvelle France, is the brainchild of experienced cheese consultant and cheesemaker Marie-Chantal Houde.  The farm's herd of East Friesian sheep is run by Marie-Chantal's brother, Jean-Paul Houde on the family's 250 hectare spread in Racine, Quebec.

East Friesian sheep

Zacharie Cloutier was named as a tribute to the Cloutier-Houde family ancestor.

Fromagerie Nouvelle France and Fromagerie du Prosbytère have recently collaborated to make a unique mixed milk (sheep and cow) cheese called Le Pionnier

Photo source: Wikipedia