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December 4, 2014
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If your shopping list includes someone who likes to cook, and loves Louisiana's culinary culture and heritage, the Bundle Plus Gift Package we offer could be the perfect solution. We ship the first 16 issues published of Louisiana Kitchen & Culture straight to their door, with a gift card from you, and they'll receive a full year subscription through 2015. That's 22 magazines in all, more than 1,200 recipes, pages of mouthwatering photography, interesting travel destinations, and an insider's guide to the Louisiana culinary scene. That's a great gift! Click here to order, or call us at 504-208-9959. A $25 one-year subscription is a great gift idea for clients, hostess gifts, and stocking stuffers for friends and family; those can be ordered by clicking here. We'll start sending out gift cards and notices within the next week; there's still time to place your order. Last week I went to the grand opening of the newly-renovated, iconic Brennan's on Royal Street here in New Orleans. The kitchen is headed up by Chef Slade Rushing, a Mississippi native with training and experience all over the U.S., although he has an innate love for the old restaurants of New Orleans. Our table tasted a good portion of the breakfast menu; Brennan's fans will be happy to see old favorites on the menu, interspersed with Rushing's interest in lightening things up without sacrificing flavor. The restaurant opens for dinner on Friday, and expect happy hour specials to begin as Christmas, New Year, and Mardi Gras approach. Pastry Chef Brett Gauthier sent out tastings of the entire dessert menu, and of course we finished everything off with Bananas Foster. Enjoy this week's recipes, share them with family and friends, and, as always, let me know what's on your mind.
Susan Ford, President P.S. Click to subscribe to Louisiana Kitchen & Culture in print. You'll receive exclusive recipes and articles with plenty of photos of food, people and places. Celebrate Louisiana with us and support this newsletter.
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Brigtsen's SOS Grilled Oysters I love finger sandwiches, always have. This is a great selection for a holiday brunch or tea, or finger food on a buffet for a cocktail party. They need to refrigerate for at least an hour, and up to 4 hours, so something to make ahead and put aside while you pull everything else together. Click to forward email and recipes.
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Grilled Citrus-Marinated Chicken The acid in citrus helps tenderize any cut of meat. The tougher the meat, the longer it should marinate; for a tender chicken breast, don't let it sit in an acid-based marinade for more that about 4 hours. This is a good option for a weeknight; total cooking time is less than 20 minutes. Serve with fluffy rice. Click to forward email and recipes.
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Caramelized Orange Custard This is a great choice for finishing an elegant dinner party. The individual custards made the day before and left to chill, covered, in the refrigerator until just before serving. Citrus is fresh and in season, so enjoy. Click to forward email and recipes.  |
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Published in Louisiana by Louisianians 2013 Copyright Our Kitchen & Culture, LLC. All Rights Reserved |