HOW TO FORCE SPRING BLOOMS INDOORS

In the South, we are fortunate to have fairly mild winter weather. However, sometimes Mother Nature will warm things up enough for our flowering bushes, trees, and shrubs to think it is Spring so they begin to produce young buds that cannot survive a bitter cold snap. Some of these buds will bloom and can be enjoyed indoors if you bring them in prior to the shock of the freezing temperatures. I did that yesterday with some lovely Camellia buds from my yard. I simply cut the stem and then immediately submerged it in warm water. One day later, I have blooms!

Forced blooms are very easy to do and so pretty for an early Spring or Easter arrangement. Look at these images below... looks like Spring is just about to burst out! I should have started these a bit earlier so they would be in full bloom for the party. If you are a day out and your branches have not yet bloomed fully, simply re-cut and submerge them in very warm water. That should help.

You can force blooms from your flowering shrubs like Forsythia or Hawthorne that already have budding branches to help Mother Nature along and bring a bit of early spring to your table. I Here's how:

HOW TO FORCE BLOOMS FROM FLOWERING SHRUB OR TREE BRANCHES

Supply List:

Sharp pruning shears or scissors

A large bucket

Warm water

Household bleach, like Clorox

Cut flower food

STEP 1: Prepare the bucket by filling with extremely warm water. Add 1 teaspoon household bleach and 1 tablespoon cut flower food to the water.

STEP 2: Cut and gather branches from trees, shrubs, or bushes where you can see blooms beginning to form. I always make notes in my garden journal on bloom dates so I know approximately when blooms will happen for different trees and plants. You can also look up anticipated bloom dates for different species online via your state or local agriculture association or flower clubs. Cut 12-18" lengths of branches for a stately and elegant arrangement.

STEP 3: Prepare the branches by making a fresh cut in the stem. The old school way is to crush the base of the stem to allow the plant to absorb water but I find a fresh cut with a very sharp knife or pruning shears will do the trick.

STEP 4: Immediately submerge the cut branch into the prepared water in the bucket.

STEP 5: Place the bucket with the branches in a cool room away from direct sunlight. Depending on how long it takes for the buds to open, you may need to re-cut the stems and change out the water. Once blooms begin to appear, you certainly want to use fresh water and re-cut the stems before making your arrangement. Lightly mist the blooms every other day.

RECIPE: TRADITIONAL SOUTHERN FRIED CHICKEN

People usually associate Southern cooking with three things: Biscuits, BBQ, and Fried Chicken. I probably need to get my passport revoked because I have not until today, put up a single blog post or recipe on fried chicken. Fried chicken is a lot like BBQ sauce or potato salad. Every Southern cook has their own version and usually, a couple of good stories to go with it. Here's mine...

My mom grew up in a children's home in Troy, Alabama during very hard times. The kids all had to have a job and my mom always preferred to be in the kitchen. Once a week there would be fried chicken and they would have to go out in the yard and catch the chicken, kill it, clean it and then help cook it. Ugh. Hard to imagine. Mom taught me how to cut up a whole chicken and her techniques for frying. The big secret is the buttermilk. Don't skip that step... makes the chicken so juicy.  Here is my mom's recipe. I still use her cast iron skillet when I make it.

I don't often make fried chicken these days but when I do, it is always the star of the party.

I don't often make fried chicken these days but when I do, it is always the star of the party.

TRADITIONAL BUTTERMILK SOUTHERN FRIED CHICKEN

INGREDIENTS

1 whole chicken with skin, cut up (about 3 pounds)

2 cups buttermilk

1 tablespoon kosher salt + 1 teaspoon

1 teaspoon black pepper + ½ teaspoon

1/4 teaspoon cayenne

1 teaspoon paprika

3 cups self-rising flour

6-8 cups Canola oil for frying based on the size of your skillet or Dutch oven

Special equipment: Thermometer for frying and a meat thermometer

DIRECTIONS:

Put the chicken pieces in a large zip top bag. Pour the buttermilk over it and close. Toss to coat all of the chicken. Put the bag in a bowl and place it in the refrigerator for 8-24 hours to soak, turning the bag occasionally.

When you are ready to fry, fit a deep cast iron skillet or Dutch oven with a thermometer. Pour in the oil about 1 ½ to 2’ deep. Over medium high heat, bring the oil up to 360 degrees. You want to try to keep the oil at 360 during frying process. It will drop as you put in the chicken but let it come back to 360 degrees before adding more.

Combine the 1 tablespoon salt, 1 teaspoon pepper, cayenne, and paprika. Remove the chicken from the buttermilk and discard the buttermilk. Season the chicken liberally with the spice mixture on all sides.  

Put the flour plus 1 teaspoon salt and ¼ teaspoon pepper in a zip top bag. (Back in the day, we used a brown paper bag.) Take the chicken, one or two pieces at a time and put into the flour mixture. Shake well to coat. Lightly shake off excess. Put on the baking rack after you have coated each piece.

When the oil is up to temperature, use the tongs to carefully put the coated pieces of chicken into the hot oil. Do this in batches, taking care not to overcrowd or put too many pieces in the pan at one time. You will lower the oil temperature and the skin will not be crispy. Cook the chicken for 15-20 minutes, turning occasionally until the chicken is deep golden brown and delicious. Remove one piece of chicken and check the temperature with a meat thermometer at the thickest part of the breast or thigh but away from the bone. Chicken should be cooked to 165 degrees F. Drain on a rack covered with a brown paper bag. You may want to lightly sprinkle the hot chicken with a little salt. That’s how my mom did it. Hope you like it as much as I love remembering those days standing by the stove with my mom, on chicken duty.

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20 QUESTIONS FOR FOOD NETWORK'S CHEF MICHELE RAGUSSIS

Today is National New England Clam Chowder Day and so of course, I asked my friend Michele Ragussis for her recipe. She is an authority on New England cuisine. Michele is not only the queen of clam chowder, but likely has been on more competition cooking shows than any other chef. You might recognize her from Food Network's Chopped, 24 Hour Restaurant Battle, Beat Bobby Flay, Season 8 of Food Network Star, Food Fighters on NBC, and most recently, Midnight Feast on the FYI Network.

I first saw Michele Ragussis when I walked into the audition for Food Network Star in New York. She wasn't hard to spot...  she and a few of the other restaurant chefs were standing together, arms crossed, extremely confident that they were the bad---es to be reckoned with in the competition. Michele ended up on Bobby Flay's team, his first selection during that audition process. If you watch her audition video, it is easy to see why.

Michele has a huge heart and is generous. She always shows up ready to work when I've asked her for a favor... and she always gives it 100%. I love her food- which is as warm and homey as her personality.

Michele, like me, attributes her love of cooking to her mother, Phyllis. I've not met Phyllis but feel like I know her. I heard Michele talk about her everyday during our Food Network Star taping. In fact, Michele taught me her mom's Arancini recipe and it has become one of my favorites.

Michele has recently moved to Boston and will take over the restaurant at Central House Crown & Anchor in Provincetown, Massachusetts in the coming weeks. 

Get to know more about Michele in our Q & A with her below:

GET TO KNOW CHEF MICHELE RAGUSSIS  

@chefmichele on Instagram,  @MRagussis on Twitter, Michele Ragussis on Facebook

Where you’re from: Derby, CT

Current city of residence: I recently moved to Boston, Mass and have just accepted a job in P-Town... Provincetown, MA which is on the New England coast.

Where you’d love to live someday: Greece. I’m half Greek so I’d love to live the life of my ancestors.

Family: My immediate family is my mom Phyllis, my sisters Barbara and Chris, and of course, my dog, Maximus, the most beautiful cocker spaniel in the world plus my three nieces, and my nephew.

Mentor: Phyllis. My mom. When it comes to food, Phyllis inspired and taught me almost everything I know about cooking the food I grew up with. I like to cook it with my own spin on it but I got everything I know from Phyllis.

Favorite kitchen tool? Tongs. They are my third hand. I always have a pair of tongs in my hand in the kitchen.

What ingredient can you not live without? Olive oil.

What do you hate to cook? Casseroles.

What is your favorite recipe? Phyllis' rice balls. Note: I had to ask her who makes them better- she replied, "oh, snap... Phyllis, of course. Moms make everything better!" I could not agree more. I have my own version of Phyllis' rice balls posted on my blog. Get the recipe.. Michele serves it with a creamy Bechamel sauce. Decadent and divine.

Favorite book? Things I Know for Sure by Oprah Winfrey.

Michele's ultimate dinner party guest list would include these four: Jennifer Anniston, Oprah Winfrey, Bobby Flay, and Ellen DeGeneres.

And if you had to cook for them, what would you make? Something Greek because Jennifer’s Greek and I’m Greek- besides, who doesn’t love Greek food? I’d start with Spanakopita, and we’d have a beautiful, roasted Greek style leg of lamb. I’d stick with the Mediterranean thing ….. Baklava for dessert.

What are you listening to right now? Dave Matthews. Always.

Favorite cookbook of all time: One from Lidia Bastianich. Any one of them.

Latest accomplishment? I’ve just been named Executive Chef of the Central House at the Crown and Anchor in Provincetown. It’s awesome. There’s Cabaret Theater, Bernadette Peters is playing there soon…. An 18 room hotel and a pool bar. It is right on the ocean. I’m planning an all New England seafood menu with a Mediterranean twist.

Guilty pleasure? White Castle cheeseburgers.

Like so many chefs, you have a ton of tattoos. What was your first tattoo and what is your favorite? My first tattoo was a hummingbird. My favorite is my New England tattoo.

Favorite travel destination: Every summer, I go to Provincetown with my friends but now that I’m going to be working there, I’m going to say New York City. I used to live there and I go when I can to see friends, check out new restaurant trends, and get my favorite soup dumplings at Joe’s Shanghai. Oh and I go to Saltie’s in Williamsburg for the best sandwich in the entire world, the Balmy. It is ham, chicken liver pate and jalapenos with mayo and pickled vegetables… it is heaven on focaccia bread.

Where do you want to go you haven’t been yet?  Sicily. I’m Sicilian and I want to see where my family came from.  

Must have travel accessory: Headphones.

Best advice, tool, or equipment for the home cook: Get good pans. Crappy pans make for crappy food. They radiate heat so much better and will keep the heat evenly distributed.

Get Michele's New England Clam Chowder recipe!