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November 20, 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. It's a Brennan family week for me. I was at Commander's Palace, and was honored to hear that Ms. Ella Brennan herself is a big fan of Louisiana Kitchen & Culture. Today, I'm on a field trip with Dickie Brennan's people to taste their new Lion's Share Merlot that is on tap at Tableau and Bourbon House, and I'm looking foward to the grand re-opening of Brennan's on Royal Street that will take place on Tuesday. In between that, I'm sitting down to lunch at Criollo with a group of high school students -- Future Business Leaders of America. Chef Joseph Maynard has put together a great menu for us, and will give the students an overview of the restaurant business. Tasty! Treadmill, here I come. One of our Florida subscribers has called several times over the last few months to complain about his issue not arriving. That does happen from time to time; they get lost or destroyed in the mail, the mailing lable falls off, and who knows what else causes one to get rerouted, but when someone misses several issues in a row, there's a bigger problem. We asked him to talk with his local post master. He called back yesterday afternoon laughing. His elderly neighbor had asked him to come over and help her out; while he was there, she said, "Vern! I know you like to go to Louisiana; I have a magazine here you'd like. I don't know why I'm getting it." Sure enough, she had his missing copies -- when he pointed out the mailing lable with his name on it, she responded, "pshaw! I can't read that. You know my eyesight isn't that good!" 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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Emeril's Turkey Roulade with Wild Mushroom Stuffing This recipe was featured in the Nov/Dec 2013 feature story Emeril wrote for us; it was a staff favorite, and we heard praise from readers all over the country. Bonus: it's really easy to prepare and, if you make the stuffing a day or two in advance, all you have to do is butterfly the turkey breast, spread the stuffing over it, roll it up, cover it with bacon (yes!) then bake it. You can get prep done in the time it takes to preheat the oven. Click to forward email and recipes.
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Campbell's Classic Green Bean Casserole Dorcas Reilly headed up the Campbell's test kitchen in 1955 when this recipe was invented. She says she has no inkling why it became a classic recipe; but today, the company estimates that about 20 million of these casseroles are prepared for Thanksgiving each year. Click to forward email and recipes.
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Best-Ever Mashed Potatoes This recipe was a reader favorite for Thanksgiving last year. 'Tis not the season to diet, though... Click to forward email and recipes.  |
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Published in Louisiana by Louisianians 2013 Copyright Our Kitchen & Culture, LLC. All Rights Reserved |