A Tea Lover's Diary

Friday, August 17, 2012

My Loving Husband

Tuesday, January 31, 2012

Michel ROY dit Chatellerault, Sr---My Ancestor from France

Michel ROY dit Chatellerault, Jr---My Ancestor from Quebec, Canada

ROY, dit Châtellerault, MICHEL, soldier, settler, seigneurial notary, royal attorney, court officer; b. 1649 in the little town of Sénillé, near Châtellerault (Vienne), son of Michel Roy and Louise Chevalier; buried 14 Jan. 1709 at Sainte-Anne-de-la-Pérade.

Michel Roy arrived at Quebec in September 1665 as a soldier in the Carignan regiment (company of Naurois). When the troops were disbanded, he decided to settle down in the country, and on 8 Oct. 1668 he married a fille du roi, Françoise Hobbé, an educated Parisian of good family who was 10 years older than he. There were five children from this union. On 16 November of the same year he obtained a grant of land in the seigneury of Sainte-Anne. At the same time the seigneur Michel Gamelain* appointed him seigneurial notary and his chargé d’affaires. He enjoyed the confidence of successive seigneurs and attracted around him several former comrades in arms.

For 40 years this pioneer combined the functions of farmer, notary, attorney, court officer, and commander of the militia. In 1689, perhaps at his sons’ request, he agreed to enter into partnership with a full-time fur-trader, Robert Rivard, dit Loranger; they contracted with the Compagnie du Nord for the trade of the Lacs Abitibi and Témiscamingue region. This was his only venture into the fur trade, in which he seems to have played no active role.

His registry, from which certain documents have disappeared, includes 345 deeds concerning almost exclusively the seigneuries of Sainte-Anne, Saint-Charles-des-Roches (Grondines), and Sainte-Marie.

Michel Roy was interred 14 Jan. 1709. His wife had been buried two days before him. They had five children, three girls and two boys, many of whose descendants have carried on the name Châtellerault till the present day.

Raymond Douville

AJQ, Greffe de Gilles Rageot, 22 janv. 1689. AJTR, Greffe de Guillaume de Larue; Greffe de Jacques de La Touche; Greffe de Michel Roy, 1669–99. Raymond Douville, Premiers seigneurs et colons de Sainte-Anne de la Pérade (1667–1681) (Trois-Rivières, 1946). C.-C. Lalanne, Histoire du Châtelleraud [sic] du Châtelleraudais (2v., Châtellerault, 1859). Régis Roy et Malchelosse, Le régiment de Carignan.

From the book "King's Daughters and Founding Mothers: The Filles du Roi,
1663 - 1673" by Peter J. Gagn

Pages 53 and 54

Francoise AUBE
Francoise AUBE was born about 1641 in the parish of Saint-Sulpice in Paris, the daughter of Pierre Aube and Franoise Pri. She left for Canada in 1668, at about age 27.

On 08 October 1668, Francoise married Michel Roy Dit Chtellerault in Quebec City. Though no marriage contract has been found, it is known that both spouses could sign their names. Michel was baptized 09 January 1644 in the parish of Saint-Jacques in Cathellerault (diocese of Poitiers), Poitou, the son of Michel Roy and Louise Chevalier, though the family was living in Snill about 1660. He came to Canada in September 1665 as a soldier with the La Noraye Company of the Carignan Regiment and was confirmed 24 September 1665 in Qubec City. After his discharge, Michel became a militia commander, served as attornet and court officer and was notary of the Seigneurie of Sainte-Anne-de-la-Prade. He first received the appointment from Seigneur Michel Gamelain on 16 November 1668 and maintained this position with several successive Seigneurs. The acts that remain in his register mostly concern the Seigneuries of La Prade,
Saint-Charles-des-Roches (Grondines) and Sainte-Marie.

Francoise and Michel settled at La Prade. Daughter Catherine was born
about 1673, followed by Edmond (about 1675), Michel (about 1677), Pierre
(about 1679) and Marguerite, baptized 30 November 1681 at La Prade. All
three sons became engags ouest. In 1689, Michel entered into a partnership
with fur trader Robert Rivard Dit Loranger. The two contracted with the
Compagnie du Nord for trading rights in the region of Lakes Abitibi and
Tmiscamingue, though Michel did not take an active role in trading.

Franoise Aub died 12 January 1709 and was buried at
Sainte-Anne-de-la-Prade on the 13th. Michel Roy Dit Chtellerault died
that same day and was buried 14 January with his wife at
Sainte-Anne-de-la-Prade.

Monday, January 2, 2012

What Cajun Mardi Gras is Today:

In small towns in rural Louisiana, the Mardi Gras riders wake up early, get into costume, saddle up the horse and begin traversing their local village in a large parade-style group. At each house, they dismount and beg for an ingredient for a gumbo. Generally, the homeowner will throw them a live chicken, which they must catch, resulting in much hilarity (though some animal rights activists have concerns about this practice). Beer is a major factor in the celebration as well, making it all the more fun to watch.

See Photos of a Traditional Cajun Mardi Gras Run

Costuming:

Most Mardi Gras costumes are simply pants and shirts bearing large fringes of multicolored fabric. Some people are decorated with traditional Mardi Gras colors of Green, Purple and Gold, but many are wildly multicolored. Masks and hats are also often worn, including the traditional capuchon, a tall, pointed hat.

See Photos of Some Traditional Cajun Mardi Gras Costumes

Music:

Each group of Mardi Gras riders (which sometimes number in the hundreds) are accompanied by a local Cajun band, who play the traditional "Mardi Gras Song" at each house. The band rides on a "bandwagon", often equipped with loudspeakers or a PA system so everyone can hear.

Joining in a Mardi Gras Run:

While outsiders generally are not allowed to join the actual groups of people who are catching the chickens, they are welcome to follow behind the riders and the bandwagon. The run in Eunice, Louisiana has become so popular among outsiders, in fact, that the 2005 run had a few thousand people following behind the actual Mardi Gras riders.

The End of the Day:

When all the chickens have been caught, the riders head back into town, where a dance is held and the chickens are cooked into a gumbo (a spicy chicken and sausage stew). At midnight, all celebrations end, for Lent has started and it's time to repent.

By Megan Romer, About.com Guide

http://worldmusic.about.com/od/northamerican/p/CajunMardiGras.htm

Monday, November 14, 2011

Beef Tips and Rice

7 tbsp Olive Oil

1/2 cup flour

3 pounds stew meat

3 tbsp Worcestershire sauce

3 tbsp soy sauce

1 chopped sweet onion

3 garlic cloves, crushed

1 tsp salt

1 tsp pepper

1/4 cup powdered roux

2 cups water

2 cans cream of chicken soup

Toss meat with flour until thoroughly coated.

In hot skillet, sear meat in 4 tablespoons olive oil until browned on all sides.

Place meat in crock pot. Add remainder of olive oil to skillet and sauté onion and garlic.

Add roux. Loosen pan dripping with a tablespoon of water.

Add onions and garlic to crock pot. Add water and soup to crock pot and cook for 3 – 4 hours on low.

Wednesday, June 22, 2011

Paula Deen Recipe...Low Country Cookies

Low Country Cookies

Ingredients
Filling:

1 (16-ounce) box graham crackers
12 tablespoons (1 1/2 sticks) butter
1 cup sugar
1 egg
1/2 cup milk
1 cup chopped pecans
1 cup or 3 (1/2-ounce) cans shredded coconut
Topping:

2 cups powdered sugar
1 teaspoon vanilla
4 tablespoons (1/2 stick) butter
3 tablespoons milk
Directions
For the filling: Line a 13 by 9-inch pan with whole graham crackers. Melt the butter in saucepan and add sugar. Beat the egg and milk together; add to butter mixture. Bring to a boil, stirring constantly. Remove from heat. Add the nuts, coconut, and 1 cup graham cracker crumbs. Pour over the crackers in the pan. Cover with another layer of whole graham crackers.

For the topping: Beat all the ingredients together and spread over top layer of crackers.

Chill. Cut into squares.

Taste of America: Cajun and Creole by Marcelle Bienvenu

Taste of America: Cajun and Creole from http://www.epicurious.com/articlesguides/cuisines/cuisineguides/cajuncreoletimeline

Marcelle Bienvenu tells the story of south Louisiana's food and shares recipes for iconic dishes, including gumbo and jambalaya

Creole and Cajun cooking are two of the country's oldest cuisines. Here are some of the most important dates in their delicious—and intertwined—history:

Pre-Columbian Times

Indigenous tribes such as the Choctaw, Atakapa, and Houmas hunt, fish, farm, and trade in the area. "When Columbus sailed to America, Native Americans had been living in Louisiana for more than 3,500 years," John D. Folse writes in The Encyclopedia of Cajun & Creole Cuisine. Many of the ingredients used then remain popular in Louisiana today, including deer, alligator, ducks, frogs, shrimp, turtles, rabbit, crawfish, drum, croakers, redfish, and trout. The Natchez preserved oysters by smoking them, according to Folse. They gathered wild berries, pecans, walnuts, and other nuts, and harvested wild rice. The tribes introduced settlers to these ingredients, as well as corn and cornmeal, beans, squash, and indigenous herbs, such as filé powder (ground sassafras leaves), now a key ingredient in gumbo.

1600s

1682: France Claims LouisianaRené-Robert Cavalier, Sieur de la Salle, sailed down the Mississippi to its mouth, erected a cross, and claimed the territory for Louis XIV of France. By the end of the 17th century, the first French colonists had begun to settle on the banks of the Mississippi, bringing with them the cooking style of their mother country. However, their traditional ingredients were often not available, so they improvised. Take, for instance, the French dish bouillabaisse made with a Mediterranean rascasse fish. That wasn't available, but there were crabs, red snapper, pompano, and shrimp in the Gulf of Mexico. It wasn't long before innovative cooks learned to make a fish stew using local ingredients.

The Creole kitchen was inspired by the French grande cuisine, in which there was a subtle blending of ingredients, elaborate sauces, and sophisticated menus. This complexity can be still be seen in restaurants and homes in and around New Orleans: A menu might include shrimp rémoulade or Creole gumbo, followed by trout meunière or chicken Clemenceau, and a dessert such as pot de crème and a demi-tasse of café brûlot.

1700s

1717: First African slaves brought to LouisianaIn 1717, John Law received a charter to develop the colony. During this time, slaves were brought to work on sugar and cotton plantations. Numerous Cajun and Creole techniques and ingredients originated with these slaves, including the generous use of hot peppers, yams, greens, black-eyed peas, melons, and coffee. "Though slave owners may have tried to erase African cultural influences, the cooks inevitably left an indelible mark on the palates of their captors," writes Folse. "Louisiana cuisine descended from the many cultures that settled the state, with West Africa contributing significantly to the regional flavors prevalent in Louisiana today." One of the most notable influences from Africa is okra and its use as a thickener in stew (the word "gumbo" stems from an African word for okra).

1720: German indentured agricultural servants begin to arriveAs New Orleans became a bustling port, immigrants from Germany, Italy, and elsewhere flooded into the city and surrounding areas. All left a mark on Cajun and Creole cuisine. For example, Gumbo Z'herbes can be traced to a German custom of making a dish with seven different greens for Maundy Thursday, according to Folse.

1762: Spanish rule beginsIn 1762, France ceded to Spain all of Louisiana west of the Mississippi. When the Spanish came to rule the Louisiana colony, they added their own repertoire of flavors and cooking style. Jambalaya, a rice-based dish prepared by both the Creoles and the Acadians, is similar to the Spanish paella. French and Spanish colonists and their descendants became known as the Creoles.

1765: First official Acadian settlementsThe word "Cajun" comes from Acadia, the French name for an area around what is now Nova Scotia that was claimed by both England and France for over three centuries. Many Acadians migrated or were deported to French colonies, including Louisiana. According to Folse, undocumented accounts trace the first Acadian arrivals in Louisiana to 1755, but the first official settlements were founded in 1765.

The Cajuns who settled in Louisiana's marshlands were quick to adapt their cooking repertoire to include the wealth of local game and seafood—fish, oysters, shrimp, and crabs from the Gulf of Mexico and its bays, as well as crawfish, all of which found their way into their pots of gumbo and stews. "Their dishes were derived from the pots of the native Indians, French, English, Germans, New Englanders, Irish, Scottish, and Africans," writes Folse.

A day in the life of the Cajuns might include a breakfast of couche-chouche (fried cornmeal topped with either a fried egg or drizzled with pure cane syrup), a lunch of fresh pork sausage tucked into slices of French bread, and a supper of chicken fricassee served over rice and vegetables like maque choux (stewed corn). Wild ducks and other game from the wetlands provided the creative cooks with yet more ingredients with which to make fricassees and jambalayas. Cajun charcuterie includes such things as smoked sausages (andouille and chaurice) and fresh sausages (boudin), cracklings (fried pork fat), hogshead cheese, chaudin (stuffed pig's stomach), and stuffed pork chops.

1800s

1803: Louisiana PurchaseAlthough Louisiana officially becomes part of the United States, many of its residents still consider it almost a separate country and think of themselves as first and foremost Cajun or Creole.

1840: Antoine's restaurant opensThis legendary restaurant (antoines.com) claims to be the country's oldest family-run restaurant, as well as the birthplace of some of Louisiana's most famous dishes, including oysters Rockefeller and eggs Sardou. Commander's Palace followed in 1880 and Galatoire's in 1905. Like Antoine's, these fine-dining establishments help shape a thriving restaurant scene in New Orleans.

1885: Lafcadio Hearn's La Cuisine Creole publishedNow republished as Lafcadio Hearn's Creole Cook Book, this is the first Creole cookbook ever published and contains recipes, household tips, such as how to make yeast, and details about the life of Creoles in the 1800s.

1900s

1906: Salvatore Lupo opens Central Grocery in New OrleansOne of thousands of Sicilian immigrants to Louisiana, Lupo is credited with creating the famous muffuletta sandwich: round loaves of Italian bread topped with ham, salami, cheese, and a signature olive salad.

1945: Leah Chase marries Dooky Chase, Jr.After marrying, Leah Chase began working at Dooky Chase restaurant. Founded by Dooky Chase, Jr.'s parents, the eatery was one of the first black-owned and-operated restaurants in New Orleans and was an important gathering place during the time of the civil rights movement. Chase's promotion of the cooking of South Louisiana earned her the title the Queen of Creole Cuisine. (Learn more about Leah Chase and get her Mardi Gras menu.)

1959: Bam! Emeril Lagasse is bornLagasse was born in Massachusetts and was named executive chef of Commander's Palace in New Orleans in 1983. He opened his own restaurant, Emeril's, in the French Quarter in 1990 and first appeared on the Food Network in 1993.

1971: "I gar-on-tee!" enters the lexiconCajun cook and humorist Justin Wilson first appeared on local TV in 1971 and would soon become the face of Cajun culture and cuisine with his PBS cooking shows, late-night TV appearances, and various cookbooks.

1979: Paul Prudhomme and his wife open K-Paul's Louisiana Kitchen"Cajun and Creole cooking had started to become popular outside Louisiana in the 1970s but reached a peak in the 1980s," writes Kathleen Collins in the forthcoming book Watching What We Eat: The Evolution of Television Cooking Shows (New York: Continuum, 2009). "Well-respected chef Paul Prudhomme created a watershed blackened redfish at his now legendary K-Paul's restaurant in 1980, creating not only a potential threat to the fish species, but the start of a powerful Cajun cooking trend. All manner of foods were subject to being blackened or étouféed, and gumbo and jambalaya became household words nationwide."

1995: Lousiana's "Culinary Ambassador" adds Cajun and Creole to the curriculumThe John Folse Culinary Institute at Nicholls State University in Thibodaux, Louisiana, which began offering classes for credit in 1995, is "dedicated to the preservation and advancement of Louisiana's rich culinary heritage" and teaches students the history of—and how to make—Cajun and Creole classics such as pralines and jambalaya.

2000s

August 2005: Hurricane Katrina decimates New OrleansIn the aftermath of Katrina, home cooks lost family recipe collections and many restaurants shut down for good.

Late 2005 to Present: Revival of Cajun and CreoleIn the days, weeks, and now years since Katrina, restaurant chefs, farmers' market vendors, and home cooks have battled to keep Cajun and Creole cuisine alive and vibrant. Award-winning restaurants like Donald Link's Cochon and John Besh's Restaurant August prove that the Louisiana restaurant scene is far from over. Efforts to preserve Cajun and Creole food, ingredients, and culture are underway by organizations such as Southern Food & Beverage Museum, the Southern Foodways Alliance, Slow Food New Orleans, and the Crescent City Farmers Market. In addition, the book Cooking Up a Storm pulls together 225 recipes gathered by The Times Picayune of New Orleans, which became a swapping place for lost recipes after the hurricane.

Additional reporting for timeline by Megan O. SteintragerRead More http://www.epicurious.com/articlesguides/cuisines/cuisineguides/cajuncreoletimeline#ixzz1eLygMKcs

What Happened to My Cajun French Language?

Being a Texas Transplant for so many years is difficult. The older I get the more I miss my culture. I miss the people, the food, and most of all the sounds. The sounds of the swamp, the music and the language are still strong in my memories. As a child I remember Saturdays at my Maternal Grandparent’s when all that was on the television or radio was Cajun Music. We listened and danced to Cajun Music at family functions on my Dad’s side of the family. This music of course was in Cajun French. I couldn’t understand most of the words. My grandparent’s on both sides would speak Cajun French when they didn’t want us to understand the subject matter of their discussion. I grew up being exposed to a great deal of this language. When remembering that wonderful dialect, it made me wish that I understood more of what they were saying. Of course they really didn’t want us to understand.

When my mother and I were growing up it was considered a social stigma to speak Cajun French. For years a strong aggressive atmosphere and belief was held by government and educators to completely assimilate the Cajuns into the American Culture. This would take changing the language. The sad thing is that my generation and even the majority of my parent’s generation lost their language of origin. Our heritage is strong in so many ways, and it is heartbreaking that we have lost the heart of our heritage…our language.

Today there are more people who are considered bilingual from my homeland of “Acadiana.”

Thankfully there has been a push toward reintroducing the language in school. CODOFIL (Council for the Development of French in Louisiana) was formed in 1968 to encourage the preservation of the French language in Louisiana. LSU (Louisiana State University) has even added Cajun French classes to their curriculum.

Real Cajun: Rustic Home Cooking from Donald Link’s Louisiana

When I read this cookbook it was as if I entered a flashback of my own childhood. During a recent conference in Austin, Texas, I went shopping in a quaint bookstore. I looked for hours for something to really grab my attention. All of a sudden I notice this book. It was the unusual title that I noticed. You see, there are many cookbooks and restaurants that claim to be authenic-true Cajun, however they are not very close. Mr. Link’s ancestors are from the same town as mine and it thrilled me to read his accounts of childhood and his love of Cajun food. The recipes are wonderful and very authentic.