Julia Yerkov Kline

JULIA YERKOV KLINE

     It  was 1991 and I was strolling through the French Quarter on my way to Café DuMonde when suddenly I couldn’t take another step.   There was this strikingly beautiful woman across the street performing with two marionettes to the tunes of Louis Armstrong.  There was even a scale size grand piano on the set.  Trust me, when you’re a local New Orleanian  nothing in the Quarter is  shocking….Well, that day I found my show stopper ; I found something to slow me down ; it’s not everyday you see a female Puppeteer complete with 3’ marionettes, props and, huge amplifiers for music.
     I followed the same path to Cafe du Monde with the hopes to  catch another  performance of Julia and, her wooden friends.   I lucked out everyday and, the songs were always different and, the marionettes where really jamming.  The singing trio  were drawing bigger and, bigger crowds everyday.  Suddenly, one evening she walked into where I worked .  I introduced myself and,  we talked for hours about, art, her mother country of Serbia, life in Nola , etc….
     Here is alittle bit of history about my friend Julia Yerkov Kline:
     She was born in raised in a small town called Kula, in the former Yugoslavia.  Growing up, she was always mesmerized by puppetry and, theatre.    Her parent’s expectations for her  were to stay in Kula after she finished Trade School and, work at a local job.  Well,Julia finished Trade School but, destiny called when she met some artists from Amsterdam.  She had enough money for a one way ticket and, she made the most of it.   She joined Arthur & Co. as a professional Puppeteer and, traveled the world with them winning many awards including the Peoples Choice Awards in Canada.  The New Orleans Jazz Festival invited her to perform in 1991 and, then she settled there.  Since then she has performed as an actress in local theatres and, movies.  Her performances are  a favorite at writer Anne Rice’s annual Halloween Party , French Quarter Festivals , The Contemporary Arts Center, Tulane University , Loyola University, La Petite Theatre and, Southern Repertoire Theatre and, always at the N.O. Jazz & Heritage Festival.   She appeared in PBS specials “Real New Orleans” and, “Art from the Heart.”  She appeared in the Hollywood production of “Storyville” and, “The Ticket.“  She was also on National Italian TV for six months in a comedy show. 
     Julia is a natural teacher and, her talents went to good use while she taught at the New Orleans School of Glass and, the Crystal Art Center in Frankfort, Michigan.
     In 1996 She opened her own Fabrication & Design Studio named “House of JuJu.”  This is her working space for creating sculptures, mosaics, painting, furniture and, of course making her marionettes.
  Julia has had her share of loses in her life but, she always takes control and, moves forward with grace.  I am so rich to have her in my life and, I’m so glad I had a beignet addiction in 1991.     I have watched her grow as an artist ,actress and now a Mother .  Her art work is collected internationally and her marionettes are in high demand.  They even perform at the Comedy Store in Hollywood, Ca..

QUESTION:  What kind of food will be served in the Afterlife?
JULIA:          I hope that it will be something we don't have to keep digesting in order to stay alive.
QUESTION:  Were your parents good cooks?  Did your family eat supper together every night?
JULIA:          My Mother is the best, she makes good pastries.  We were all at the table together for dinner.   That was something we couldn't  miss as kids.
QUESTION:   What have you learned in life that all of us can benefit from?
JULIA:           Having patience is like having gold.  Creating goals and, working on reaching them keeps life fun and, interesting.  Exercise ability to love and, cherish.
                      Visit Julia's website at HOUSEOFJUJU.COM


In May 2011 Julia was asked to return to New Orleans Jazz Fest to set up her moving sculpture.   The best way to describe Julia's work is in her own words:
     " I developed this project last year for the Jazz Fest up on request of one of the coordinators. It was suppose to be just another art activity in the kids area. Last year was a success, and so they asked me to do it again. I made some changes, and made it bigger then last year. It was amazing how many people, and kids were into creating something together with the artist, and leaving behind as contribution, to watch the sculpture grow over the seven days of the fest. The last day my count was over 1400 paintings done by kids and few dozen of large canvases done by me, all moving and changing with the help of the wind and, we had  a lot of wind.   Everyone was telling me what an genius idea it is, and how awesome it looks, telling me I should do this everywhere. I am really trying to find the way to do this project in the big cities with large groups of people walking by and, making paintings that they would leave behind as a message that would go out into the space, taken out by wind power. I think it is great thing."

The Benefits of Olive Oil

       Olive oil has so many health benefits in so many ways including Allergic Rhinitis, soothing ulcers, even snoring when you sip a tablespoon before bedtime. 

     The Health and, Beauty market is saturated with olive oil products.  It is especially used in skin products because it contains Linoleic  Acid which  prevents water from evaporating from the skin.

     A new study that has been conducted at the University of Navarra in Spain and ,the Las Palmas de Gran Canaria (Canary Islands)  has determined that a diet  rich in olive oil is beneficial in preventing mental illness. There were  a little over 12,000 people from a group called the SUN project, which is made up of Spanish university graduates and alumni who who participated in this study.

      The trial lasted over 6 years which proved that olive oil and, diets such as the Mediterranean Diet succeeds for its medical benefits and,the  fight against depression .  Spanish researchers about two years ago found out the Mediterranean Diet and ,the consumption of olive oil, fresh vegetables, beans, and fruits could decrease a person's symptoms of depression by a whopping 30 percent.

     Olive oil is a natural aromatic juice extracted and,pressed from the seductive olive fruit.   It’s the only vegetable oil that can be consumed immediately from pressing.

     There are all types of olive oils and, thousands of brands; they're  all a good source of monounsaturated fat but, EXTRA VIRGIN olive oil , which is from the first pressing of the olives,  contains higher levels of antioxidants, including vitamin E, and, phenols because it is less processed.

     Studies have shown that people who consumed a few tablespoons of virgin olive oil daily for 1 week showed less oxidation and, controlling of LDL (bad)cholesterol while raising HDL (good) cholesterol also, higher levels of antioxidant compounds, particularly phenols, in the blood.

     There is also Spanish research that suggests including olive oil in your diet may also offer benefits in terms of the prevention of colon cancer.  Their study results showed that rats fed a diet supplemented with olive oil had a lower risk of colon cancer than those fed safflower oil-supplemented diets. 

     The oil that comes from the first "pressing" of the olive, is Extra Virgin.   I always use this type for salads or, a light sauté.

     Never use Extra Virgin olive oil for frying. 

Here are a few types of olive oils:

Extra virgin - considered the best, least processed, comprising the oil from the first pressing of the olives.
Virgin - from the second pressing.
Pure - undergoes some processing, such as filtering and refining.
Extra light - undergoes considerable processing and only retains a very mild 
 
     Keep olive oil in a cool and dark place and, tightly sealed because  oxygen promotes rancidity.  Olive oil is like other oils and, can easily go rancid when exposed to air, light or high temperatures so, store it in a dark glass bottle or the dark can it is packaged in.

    Olive oil has been in existance for over 3,000 years that should tell us something about the truth of this natural food.   

Cooking With Ginger -- golden retriever bakes a cake

TWO DOGS DINING

Learning about Fermented & Unfermented Soy

Mary Sanfilippo's Cheesecake

     

This is my Mother's cheesecake recipe that was handed down to her from a Franciscan nun who was in her 70's and, it belonged to her Mother.   This is the real thing and, notice it is crust-less because 120 years ago graham cracker crusts didn't exist.  There is no need for a crust if it's a good cheesecake.  
    Prepare your spring form pan by placing a piece of parchment paper cut to fit the the bottom.  Use a grease spray for the sides and bottom.
    Do not substitute with light products especially the cream cheese.

Heat oven to 350 degrees.

10" Springform pan

                            
All ingredients must be room temperature.

4 (8oz.) packages of Philadelphia Cream Cheese ONLY  
1 cup of granulated sugar
8 large eggs
2 tablespoons Vanilla Extract
16 oz. sour cream

    
1.  Using a kitchenAide or, electric hand mixer , cream the sugar and, cream cheese together then add vanilla extract. 
2.  Add eggs one at a time.  Continue to mix until all ingredients are combined.
3. Shut off mixer and, fold in sour cream, thoroughly.

4. Check the lock on your spring pan make sure the bottom is secure.  Pour mixture into spring pan. 

  Place 10" springform pan on a larger sheet pan that can hold enough water to 1/4 of the height of the spring form pan. 

   Test the temperature of the oven and, if it is at 350 degrees carefully place pans into the center of the oven.  Bake for 60-75 minutes (perhaps more) checking the center like you would a cake.   

It is really important to check your oven thermometer throughout the baking time.
     
Please do not shake the cake and, walk softly in the house.  
When the cake appears done and, sides are slightly brown and, separating from the sides of the pan.
Turn off the oven, close the door and, leave the cake inside the oven for 30minutes.

Remove the cake from oven and, let sit for an hour then chill in refrigerator  before releasing the spring lock and, decorating.  

Genetically Modifed Salmon?

     Are GMO Giants contributing to the reasons for food shortages across the globe?  Some folks believe there is a conspiracy for the GMO giants to control the supply of food globally.   Organic farming is being diminished by heavy safety regulations from the US Dept. of Homeland Secuity.   I personally believe we need oversight from the U.S. government to protect us from being poisoned from bad eggs, etc.  but, allegedly there could be an uneven balance in which farms are unfairly targeted for heavy inspections of petty violations while others are overlooked.  Could GMO be the real future of our diets?  Could this be how GMO giants eventually gain control of our food supply and, our natural farms will be extinct?
     This is something for us all to think about because it is inevitable that we will see a food famine soon.  There is too much extreme weather wiping out wheat crops in Russia and, last year there was Biblical flooding in Pakistan and, Australia which wiped out rice, corn and, sugar cane crops.  There is more extreme weather expected and, in fact even worsen in the coming years.
     We have a Bee Colony collapse.    The USDA reports that four common species of Bumblebees in the U.S. has dropped by 96% in a few decades.
     We have a devalued Dollar with an increasing debt to China.  No one wants to trade goods with us because the Dollar has little value.
     We have rising oil prices , soil and, ocean pollution.
     There is no doubt we will experience a food crisis in our lifetime but, I don't believe GMOs are the answer to solving world hunger.   These altered foods have been proven to be unhealthy and, what happens if genetically modified fish and, veggies are released into the wild.
     GMO's are big business and stain resistant carpet manufacturer Monsanto is in the lead.  Monsanto controls the most  patents for  genetically modified seeds for corn, soybeans, cotton, etc..in the American food supply.   Today over 90% of all corn, soybeans and, cotton are grown from genetically engineered seeds.
    Modified Salmon might be marketed as Alaskian if these GMO giants have their way.  Luckily there is bipartisan support  from senators Mark Begich (D-AK) and Lisa Murkowski (R-AK) to fight this atrocity. Says Begich: "Frankenfish threatens our wild stocks, their habitat, our food safety and would bring economic harm to Alaska's wild salmon fishermen," reports Food Safety News. The fish are "risky, unprecedented and unnecessary," he adds.
     Anyone who can read a label knows that corn and, soy can be found in just about every American food product.  These genetically enhanced products appear in around 75% of all American processed  food products.    Buying organic is a bit more expensive at the market but, the alternative is eating GMOs which occupy most of the space on chain supermarket shelves.   This is why I always stress buying locally and, supporting your municipal farms.
     Be independent and, learn how to can and, pickle your vegetables.   It wasn't long ago that this was the only way to eat fruits and, vegetables in the winter months.
  Take a few minutes to read about Genetically Modified Organisms.  It sounds like science fiction but, it's already here.  It is designed to fill the bellies of the hungry poor who can't afford to shop at upscale markets specalizing in organic foods.
    It is never too early to contact your Representatives and, express your concern about this issue.

1994: "Today": "What is the Internet, Anyway?"

Easy Quiche with Savory Crust

     Breakfast is the most important meal of the day.   I have found that by making a quiche it guarantees a well balanced breakfast without dragging out pans or toasters.   
     I am going to give you a basic recipe for the custard and, the crust.  Please do not buy the frozen ready made crusts for quiche.  Those crusts are for sweet desserts and, it changes the whole dynamic of this dish.  If you can drive a car or brush your own teeth you can make this crust.  It will take about an hour on Sunday evening and, then you can have breakfast for the rest of the week.  Pronto!!!

SAVORY CRUST

1 1/2 cup of all purpose unbleached flour

1/2 teaspoon iodized salt

1/4 cup veggie oil

4 tablespoon ice cold water

     Mix all ingredients with a fork then get your hands in there and, knead until it forms to a ball.  Adjust recipe if you need more water or flour.  This dough will be alittle greasy, that's great.   Next, start patting your dough against the walls and, bottom of  a glass pie plate.  Keep patching until the entire bottom and, sides are covered.  Be sure there are no cracks or thin spots.

     Now for the fun....You are going to pre-bake your crust.  Cover the crust with aluminun foil and, fill half way with uncooked hard beans.  Bake in the oven for about 15 minutes at 350degrees.

    While the crust is baking in the oven it's time to make the custard and, prepare your fillings.  Most fillings do not need to be sauteed.  You can use leeks, onions, zucchini, mushrooms, bell peppers, honestly any vegetable, meat, or cheese can be thrown into a quiche.  The quiche I made below has mushroom, yellow bell pepper, scallion , spanish onion, kielbasa and, swiss cheese in it.  I did saute the mushrooms , bell peppers and, onions first because I like the roasted flavor of these vegetables together with cheese.  You should always have about 3 cups of filling including your cheese.

QUICHE CUSTARD

7 large eggs

1 1/2 cup light cream

splash of nutmeg

salt & pepper

splash of Louisiana Hot Sauce

    Combine all the above ingredients in a deep bowl and, whisk thoroughly.  Now you are ready to assemble.  

     Remove the aluminum and, beans and, save for another time.  First you apply a hefty layer of cheese.  Like making a pizza this is the glue and, foundation.   Next fill with your desired veggies , etc..  and, spead them evenly, apply more cheese.   Pour your custard mixture on top .  Place the quiche on a large cookie sheet and, place in center rack of the heated 350 degree oven.  

      After the quiche has been in the oven for 15 minutes pull out the rack and, pour in any leftover custard batter.

      It usually takes about 35-45 minutes to bake.  There should not be any liquid custard in the center of the quiche.  You can check it the same way you would check a cake by inserting a knife or toothpick in the center.

      My suggestions for ingredients are alot of cheese, onions and, pork sausages.   You have all day to work off the calories and, they are classic sides for eggs. 

     Buon Giorno !!!
(P.S. the white squares on top are swiss cheese slices. :)

     
    

Fried Cauliflower & Dipping Sauce

    Frying vegetables are as much a part of Italian cuisine as pasta.  They can be served as an antipasta or the main entree.  It is so easy you will be frying everything in your vegetable bin and, it makes your house smell so divine.
     I always blanch (dipping veggie into boiling water) the whole head of cauliflower for about 2 minutes.  Be sure the water is at a rolling boil with 2 teaspoon of sea salt.
    Remove the head from water and, let it cool on a flat plate. Separate into 2" flowerettes.
    In a 3 or 4 Quart saucepan pour 3 cups vegetable oil. (Do not use canola or olive oil) Use a saucepan with high sides for this recipe. Heat oil to 350- 360 degrees.  This is the secret to delicious fried food...Use a thermometer or test w/ one flowerette.

    You will need 3 soup bowls or pie plates.  

One gets flour seasoned w/ pepper, garlic powder and, paprika. (2 cups or more)

One gets 2 scrambled raw eggs and, 1 tablespoon water.
One gets Italian bread crumbs.  (2 Cups or more)


    By now your oil should be hot...Dip the flowerette in flour, coating it completely, dip in egg mixture completely, then breadcrumbs. 

Begin to fry.  Carefully drop flowerettes in oil one at a time ...Do not crowd, depending on the size of your saucepan you'll probably fit about 4 at once.  Keep turning them until they appear alittle darker than golden brown.
     Place them on a brown paper bag to drain.
     You can use this method with mushrooms, broccoli, onions, zucchini, peppers and, even olives .  But, important --do not blanch these veggies.
     Fried cauliflower is delicious all alone but, just like fashion, it's the accessories that set us apart from the animal kingdom.  
     Always keep a 16 oz. container of sour cream in your frig.  It is the most versatile food base for sauces, dips etc..   My favorite  fried cauliflower sauce is:

   

1/2 lb. crumbled bleu cheese or gorganzola

16 oz sour cream

1/4 teaspoon lemon juice

few dashes of Louisiana hot sauce

     You can replace the bleu cheese with:  roasted garlic, cilantro, chipolte sauce, lime juice, horseradish sauce, dijon mustard, Parmesan cheese, artichoke hearts, roasted red bell peppers, etc.  You can also use a tomato marinara sauce.  

     Be creative and, add what you like.  Or make several different sauces and, present them in different bowls.

     Happy Frying !!!

    



  

http://www.rachaelraymag.com/Recipes/rachael-ray-magazine-recipe-index/dessert-recipes/Cannoli-Cream-Banana-Parfaits

 .Not your Momma's Banana Puddin'.

http://www.rachaelraymag.com/Recipes/rachael-ray-magazine-recipe-index/dessert-recipes/Cannoli-Cream-Banana-Parfaits

E-Menu: The Future of Restaurant Technology

Did I hear her say "FRAZZLED WAITRESSES AND CONFUSED COOKS ?"  Did I hear him say " This system enhances the SOCIAL dining experience ?"     How about talking to each other about the menu and, stop staring at that damm inanimate object.   How does one get special requests ?    Can you ask the computer where the shrimp is from and, how it is prepared ?  I guess they are forced to walk into the kitchen and, ask the confused cook for help.  I'm sorry  but, there are some things in life that need the human touch...because not everything is black and, white .

Latest Vending Cuisine

      If waiting in line at McDonald's is taking up too much of your time , you can look forward to French fry vending boxes  in front of every convenience store and, service station soon.   There it will be, staring in our faces, on every corner because we don't have enough trash to clog our arteries in the American cuisine. 

     Thanks to advances in modern vending machinery, golden, freshly prepared French fries are just a few taps of an LCD screen away. From  Australia comes the FoodCube and Hot Fresh Fries, both of which store frozen potatoes, fry them in less than two minutes, then salt and dispense them complete with sauce and a napkin.