Cat's Claw

by Susan Wittig Albert

  To make the dressing, whisk the wine, lemon juice, garlic, salt, and pepper together. Slowly add the oil/herb mixture.

  Place the potatoes in a large bowl and splash with dressing. Toss carefully. Cover and refrigerate to allow the flavors to blend. Serve cold, at room temperature, or warm (you may microwave briefly).

  Sheila’s Creole Baked Beans

  An overnight stay in the refrigerator is good for this bean dish—it mellows and enhances the flavors.

  1 pound small red or white beans, cleaned and soaked overnight in cold water

  6 slices bacon, diced

  1 cup diced onion

  2 ribs celery, diced

  1 red bell pepper, diced

  4–6 cloves garlic, minced

  1 bay leaf

  1 teaspoon crushed red pepper flakes

  1 tablespoon Creole Spice Blend (see recipe below)

  2 tablespoons brown sugar

  2 tablespoons molasses

  1 tablespoon dry mustard

  1 can tomatoes, crushed, or 1 cup seeded, chopped fresh tomatoes

  4 cups chicken stock, or 4 chicken bouillon cubes dissolved in 4 cups water

  Salt

  Preheat oven to 300°F.

  In a large heavy pot, fry bacon over medium heat until bits are crisp. Remove bacon and reserve. Add the onion, celery, and pepper; cook until softened and lightly browned. Add garlic, bay leaf, red pepper flakes, and Creole Spice Blend; cook 2 minutes. Stir in the beans, brown sugar, molasses, mustard, tomatoes, reserved bacon, and chicken stock. Bring to a boil. Remove from heat and cover pot tightly. Alternatively, transfer to a lidded casserole and bake for 1½ to 2 hours; check the stock regularly and add more if necessary. Cook until the beans are tender and most of the stock is absorbed. Remove bay leaf. Add salt to taste. Serves 4 to 6 as a main dish, 6 to 8 as a side dish.

  Creole Spice Blend

  1 teaspoon fennel seed

  1 teaspoon coriander seed

  1 tablespoon paprika

  1 tablespoon onion powder

  1 teaspoon cayenne pepper

  1 teaspoon oregano

  1 teaspoon thyme

  1 teaspoon whole black peppercorns

  ½ teaspoon whole white peppercorns

  Combine all the ingredients in a coffee grinder or spice mill. Process until smooth and uniform. Store in a tightly lidded jar in a dark place.