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July 26, 2024
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We are hard at work on a cookbook collection of our best recipes plus some new ones; I was deep in photo shoots last week and forgot to send the newsletter out. We made a yummy asparagus cheese tart with a balsamic glaze, dilly green beans and shrimp, chicken-asparagus roll-ups, a chicken and sausage stew that I absolutely loved, and a Creole tomato relish. This week we're focusing on baking, did a Creole cream cheese cheesecake, sauteed snapper over garlicky spinach, and my dad's buttermilk pound cake yesterday, and are going to work on some snacks and appetizers today. For the newsletter recipes this week, I've included a redfish courtbouillon from chef John Folse; the delicious broth is what makes the dish, so feel free to swap in any kind of protein for the redfish; cooking times will have to be adjusted. Next, an easy shrimp bisque, although you can certainly skip the puree step if you want to keep it chunky. And finally, something sweet: an easy peach cobbler full of the flavors of summer. 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
Last week's recipes: • Spicy Tropical Shrimp Salad • Grilled Skirt Steak • Shrimp Burger |
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