The Daily Advertiser from Lafayette, Louisiana • Page C2

Page 2C Wednesday, April 23, 2014 theadvertiser.com The Daily Advertiser BON TEMPS PICK OF THE DAY HERMAN'S PICK TUBA SKINNY DOMINICK'S PICK DOMINIQUE DUPUIS, SHERYL CORMIER BITES SHARE WITH US Do you own a local restaurant, bar, food truck or any place people goto enjoy good food in Acadiana? We'd like to share your fooddrink news. Email details to or to hfuseliertheadvertsier.com. at Cafe Vermilionville, 1304 W. Pinhook Road. 6 p.m.

337-237-0100. Courtyard Concert Series wraps up with Festival Interna at Mercredi Show. Pelican Park, 110 Softball Drive, Carencro. 337-896-5000. New Brunswick fiddler an the Queen of Cajun accordion pair up for free show tional performers.

1 ACADIANA HISTORY Fennel, tarragon blend in a chowder other ingredients? So we set about making a simple clam chowder that draws on fresh herbs to marry the various flavors. Fresh tarragon and the lightly herbaceous flavor of fresh fennel were the right choice. Both play so well with the flavors of the cream, potatoes and clams. The result is that this dish has no one flavor star, and that's as it should be. The ingredients are perfectly harmonious together.

TARRAGON-FENNEL CLAM CHOWDER Start to finish: 45 minutes Servings: 8 6 strips thick-cut bacon, diced 1 large yellow onion, diced 2 cloves garlic, minced 1 large or 2 small fennel bulbs, bulb only, diced 2 tablespoons all-purpose flour 2 medium yellow potatoes, peeled and diced 8-ounce bottle clam juice 12 ounces canned or frozen clams, chopped 2 cups half-and-half 1 cup heavy cream Kosher salt and ground black pepper 3 tablespoons chopped fresh tarragon In a large heavy-bottomed saucepan over medium-high heat, cook the bacon until crisp and it has rendered all its fat. Use a slotted spoon to transfer the bacon to a plate and set aside. Return the saucepan of bacon fat to medium-high heat and add the onion, garlic and fennel. Cook for 6 to 8 minutes, or until the onion is very tender. Stir in the flour, coating the vegetables all over.

Add the potatoes, clam juice, clams, half-and-half and cream, then bring to a bare simmer. Cover and cook for 15 minutes, or until the potatoes are tender. Season with salt and pepper, then stir in the tarragon. Serve topped with the crispy bacon. MCI By Alison Ladman Associated Press Many cream-based chowders suffer from the same problem it's hard to taste anything but the cream.

Admittedly, all that fat is mighty delicious. But if you're going to go to the trouble of making a chowder, wouldn't it be nice to taste some of the LOUISIANA BOILED CRAWRSH TO LBS $1 9" BELL PEPPERS 5 FOR 99 LOUISIANA CRAWFISH TAILS LB $1 2" LIVE CRAWFISH (small) as lb avg sack $49" We Buy Scrap Metal Aluminum, Copper, Brass Stainless, Batteries, etc. Open 7 Days A Week WE BUY SELL CRACK SHELL PECANS OPEN 7 DAYS A WEEK The Fruit Stand Inc. 4 CORNERS BREAUX BRIDGE CALL 1-800-874-5865 337-332-4636 SPECIALS GOOD WHILE SUPPLIES LAST SPECIALS GOOD APRIL 23RD- APRIL 28TH, 2014 NO CHECKS ON SEAFOOD NOT RESPONSIBLE FOR NEWSPAPER ERRORS WWW.THEFRUITSTANDINC.COM LA-1 0004 79358 PHOTO COURTESY OF CLERK OF COURT LOUIS J. PERRET High school was pride of Milton CELEBRITY' 4620 Hwy 90 East Broussard 337-330-0029 HAUNTED HOUSE 2 (R) 1130 210 420 710 925 TRANSCENDENCE (PG13) 1200 305 650 935 GOD'S NOT DEAD (PG) 1140 210 435 715 950 DIVERGENT (PG13) 1200 310 640 950 NOAH (PG13) 1200 305 640 945 HEAVEN IS FOR REAL (PG) 055 300 645 945 RIO 2(G) 1135 430 930 RIO 2 3D (G) 210 700 CAPTAIN AMERICA 2 (PG13) 045 630 CAPTAIN AMERICA 2 3D (PG13) 245 930 DRAFT DAY (PG1 3) 1200 255 650 935 OCULUS(R) 1140 210 430 715 1000 Melanie LaHeur, He V.ll,m..rj Tuesday-Saturday 10am 4pm 241 Industrial Parkway Lafayette, LA 70508 337-261-1998 mhlafleurbellsouth.net LA-1 000485954 The saddest aspect of school consolidation may be that high schools, often the pride of any small community, get swallowed up.

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