August 23, 2024
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For the recipes this week, I started with a dish featuring one of my favorite summer, vegetables, sweet corn. My parents raised an extensive garden every year, including several varieties of corn, so it's something I grew up eating. This one is for a chowder, and it's a little fussy, but the end result with layers of flavors and contrasting textures are well worth the effort. Next, a simple pasta dish in a tomato cream sauce that comes together in about the amount of time it takes to boil a pot of dried pasta. And finally, another shrimp and pasta dish that goes in an entirely different direction. Make like the Spanish and toast your dried pasta until it's nutty and brown, then proceed with hthe recipe. You'll finish it up in the broiler; take care not to overcook the shrimp. Enjoy the recipes, stay safe and healthy, and, as always, let me know what's on your mind. Best regards, Susan Ford, Publisher and Editorial Director Previous week's recipes: • Creole Shrimp & Grits • Cajun-Style Seafood Fettuccine • Braised Pork Manwiches |
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