Feasting on Agriculture: Home for the Holidays
They say, “Home is where the heart is,” but for me, home is where my Mom is.
This week, I was lucky to have my Mom, Becky Oaks, at home with me, as a special “guest chef” for Feasting on Agriculture.
The holidays are a time when many families not only gather around the dinner table, but also in the kitchen to prepare meals together. Some of my fondest memories revolve around the kitchen, learning and helping my Mom prepare dishes for our family celebrations.
I fondly remember the hours I used to spend watching my Mom methodically roll out pie crusts and feverishly whip melted candy on the stove until it reached that precious “soft ball” stage. It was there, that I learned how much of baking is truly a science, and that there’s a reason for every step and measurement in a recipe to ensure the final product turns out just right.
At some point between then and now, I realized that my mother’s love language is most certainly cooking and feeding others. And if you’ve ever tasted any of her food, that love is palpable in the first bite.
In Becky’s kitchen, there is no such thing as a store-bought pie crust or roll— everything is homemade, and you can taste the difference. She always relies on her arsenal of tried and true recipes: some from her favorite cookbook, the Monroe Junior League’s Cotton Country Cookbook, but most are handwritten in an old book, passed down from her family and friends.
So for this month’s Feasting on Agriculture, I recruited her to assist me in sharing some of our favorite recipes with TWILA! Last year, I found a new recipe that I made for our Christmas dinner that Mom loved, and I wanted to return the favor and show her how to make this new delicious dish: Crawfish Cheesecake Dip. This appetizer is relatively easy to make, and it’s a great item to take to a party or a family celebration during the holidays. However, be advised that if you’re looking for a low-calorie option, this is NOT the recipe for you, lol! I strongly discourage using low-fat ingredients in this dish for a few reasons:
It's a flavor carrier. Fat absorbs and holds on to flavors, which is one of the reasons why we use oils to preserve the flavors of herbs and spices through infusion.
It prevents gluten from forming in baked goods. To spare you the details, fat keeps long strands of gluten from forming. While long strands of gluten are good in baked goods like bread, short strands are better for pie crusts, biscuits, and cakes. The shorter strands allow for flakier, more tender textures.
Emulsification! Without fats, those gravies and cheese sauces wouldn't stick together.
Texture also relies on fat. As we mentioned before, fat stops gluten from forming in baked goods, which yields a tender texture. It's also responsible for the creaminess in ice cream, mayonnaise, and whipped cream.
Another cardinal rule in this dip: only use LOUISIANA CRAWFISH! I was duped with my first Wal-Mart pick-up purchase. I thought I was ordering Louisiana crawfish tails from Bernard’s Crawfish. I saw the brand and thought, “Bernard’s, that has to be a Louisiana product, right?” Wrong. When I picked up the bag, the package was clearly labeled: Product of China. Nope. In fact, my husband, Landon, tasted the crawfish tails before I tossed them, and his face said all I needed to know— the taste difference was clearly obvious. We say it often on our show, but if you have any doubts when buying Louisiana Crawfish, just ask!
The next dish on our holiday favorites menu is Broccoli and Rice Casserole. This one is always a staple on our table during Thanksgiving and Christmas, and for me, it’s a comfort food that always reminds me of home. Unfortunately, we didn’t have time to include this dish in the episode, but I included the recipe below.
We ended the segment with Mom’s signature dessert: the BEST Pecan Pie. This pie is famous across the state, and anyone who has tasted a slice instantly asks for her recipe! It’s rich, but not too sweet; it’s pecan perfection. The crust is homemade, and it’s filled with plenty of Louisiana sugar and Louisiana pecans. As she adds in the video, the secret to this pie is in the baking time and temperature: 425 degrees for 10 minutes, then lower the temperature to 325 degrees for 40 minutes. I’ll say it again, it’s per-fec-tion.
I also included another favorite holiday recipe we didn’t have time to include in the show, Mom’s Millionaire Fudge. I guarantee you can’t eat just one!
I can’t thank my Mom enough for agreeing to be part of this very special Feasting on Agriculture with me. Even though she was nervous to be on camera, she was a natural, and shined as my guest “Baker Extraordinaire!”
I hope these recipes add some joy to your celebrations this season. Merry Christmas and Happy Holidays to all!
Crawfish Cheesecake Dip Recipe:
Ritz crackers
1/2 cup Shredded Parmesan or Romano Cheese
1/2 Stick Butter melted
3 slices of bacon
1 medium yellow onion, chopped
1 cup chopped green onions
3 packs of 8 oz. Cream Cheese (set out ahead of time)
3 Eggs
1 Cup Heavy Whipping Cream
16 oz Louisiana Crawfish tails
2 Cups Swiss Cheese, shredded
Additional add-in options:
- 1 cup of spinach- 1 can of quartered artichoke hearts
Crush one sleeve of ritz cracker mix in melted butter and parm/Romano. Press mix into pie dish or spring pan to make crust.
Cook bacon and crumble, set aside. In left over bacon grease, cook diced onions.
Mix onions, green onions, bacon, cream cheese, cream, Swiss cheese and eggs together in an electric mixer.
Once combined, fold in drained crawfish meat (and additional spinach and artichoke if you choose.)
Pour mixture over crust and bake on 375 until light golden brown- about 30 -40 minutes (will still be jiggly).
You can serve this dip hot, or let cool then place in the fridge over night.
Serve with crackers or toasted french bread slices.
The Best Pecan Pie Recipe:
1 Stick Butter
1 cup of light Karo Syrup
1 cup of sugar
3 large Eggs
1/2 tsp. lemon juice
1 tsp. vanilla extract
dash of salt
1 cup chopped pecans
1 8 or 9 inch unbaked pie shell (recipe below)
In a saucepan, brown the butter. In a separate bowl, add the ingredients in the order listed. Blend in the browned butter. Pour into the unbaked pie shell. Bake at 425 for 10 minutes, then lower the oven temperature to 325 and bake for another 40 minutes. Let cool.
Becky’s Pie Crust Recipe:
3/4 cup Crisco shortening
1 tsp salt
2 cup flour
ice water
Mix these in a medium size mixing bowl until you reach a fine consistency.
Add 5 to 6 Tablespoons of iced water.
Mix until all ingredients are completely combined. (The mixture will be firm, not sticky. )
Divide dough in half. Roll the dough on a well-floured surface (I like a pillowcase that I use for only this. When finished, I can shake it out and toss it into the washer with my dish towels.) Make sure that your rolling pin is also well-floured so that it doesn’t stick. When the dough is rolled out in a circle approximately 10” inches circumference, fold in half and transfer to your pie plate. Unfold, pierce the bottom all over with a fork, trim the top edges and decorate as desired.
Broccoli & Rice Casserole Recipe:
1 stick butter
1 onion, chopped
1 rib celery, chopped
1 package frozen chopped broccoli
1 can cream of chicken soup
1 can cream of mushroom soup
1 cup grated cheese or one small jar Cheese Whiz
1-1/2 cups cooked rice
Tabasco
salt and pepper to taste
bread crumbs
In a large skillet, sauté the onions and celery in butter until the vegetables are clear. Cook broccoli according to package directions; drain well. Mix broccoli with soup and cheese; add celery and onions. Stir in rice; season and mix well. Put into a greased casserole and top with bread crumbs. Bake at 350 degrees for 45 minutes. This can be mixed ahead and frozen.
Millionaire Fudge Recipe:
1 stick butter
4 1/2 cups of sugar
1 large can of evaporated milk
10 Hershey bars
12 oz. bag of chocolate chips
1 jar of marshmallow cream
2-3 lbs. of chopped pecans
Mix butter, sugar and milk until it begins to boil.
Remove from heat and add chocolate bars, chocolate chips, marshmallow cream, and pecans.
Drop spoonfuls onto wax paper.
Makes 6-8 lbs. of candy.
LINKS
Learn more about Louisiana crawfish from Louisiana Crawfish Promotion & Research
Learn more about Louisiana Rice from Louisiana Rice Promotion
Learn more about Louisiana Pecans