 |
 |
|
December 10, 2015
|
|
That's part of what is so interesting about this job -- delving into the whys and wherefores of why we eat what we do, why each community takes similar ingredients and turns out a dish that can be slightly different, all the way to something with a completely different flavor profile. I have an exploration of the different styles of chicken and dumplings to be found across the region scheduled for later in the year, and you can bet good money I'll be at that photo shoot with a handful of clean forks in my back pocket. I can't wait for that one; if my brother TIm finds out about it, he'll gate crash. He always finds the dumpling-maker at any gathering. I did manage to finagle a spot on the gumbo-judging team at the Festival of the Bonfires in Lutcher this Friday night, along with the bread pudding bake-off and the potato salad showdown. I'd to be there for 4:30 in the tent next to the cook off pavilion; stop by and say hello if you're there. Holiday gifts: those of you who gave a gift subscription to Louisiana Kitchen & Culture last year should be receiving your renewal lists in the mail; they went out just before Thanksgiving. Get those turned around promptly and we'll send out gift cards to your recipients; for fastest service, give us a call: 504-208-9959. Anyone on your list who enjoys cooking will appreciate the magazine; we offer a range of choices, from $10 for a trial subscription, $25 for a year, all the way up to $100 for every issue published from launch date through the end of 2016. This week's recipes: Emeril's Turkey Roulade was a favorite at the 2013 photo shoot; James Beard Award-winning chef Tory McPhail's Shrimp & Tasso Henican is an easy but sophisticated holiday appetizer, and I've excerpted a great corn bread dressing recipe from Chef John Folse's latest cookbook. Enjoy this week's recipes, share them with family and friends, and, as always, let me know what's on your mind. Also, keep in mind that food banks struggle this time of year; consider making a donation if at all possible.
Click here to enter - it's free! We're asking you to list some of your favorite Mardi Gras party food.
Susan Ford, Publisher
|
Order TODAY to reserve your Holiday Issue:
|
 |
|
|
|
Shrimp & Tasso Henican This is a visually stunning and absolutely delicious holiday appetizer by Chef Tory McPhail of Commander's Palace. At first glance it looks complicated, but it really isn't; prepping the peppers and making the buerre blanc sauce are the only two time-consuming steps. Click to forward this email and recipes.
|
 |
|
 |
Emeril's Turkey Roulade with This recipe was part of Emeril's Chef's Table feature story that appeared in the 2013 holiday edition of the magazine. He shared some of his family's favorites. Several readers told me they made it for their own holiday gatherings to rave reviews. Bonus- it's really easy, and you'll think of all kinds of other uses for the wild mushroom stuffing. Click to forward email and recipes.
|
|
|
|
 |
John Folse's Shoepeg Corn Bread Dressing I mentioned the launch of John Folse and Michaela York's new cook book "Can You Dig It? Louisiana's Authoritative Collection of Vegetable Cookery". I got my copy and it's every bit as wonderful as I thought it would be. This recipe comes from it, and is a perfect addition to any holiday meal. Meet him in person at one of several book signings around the region: click here for a schedule. Click to forward email and recipes.  |
|
|
| See what we're doing on Facebook | |
|
2015 Copyright Our Kitchen & Culture, LLC. All Rights Reserved Find us on line | Subscribe to Magazine | 504.208.9959 | Forward this email |