June 7, 2018 | Louisiana Kitchen & Culture

June 7, 2018

Yesterday I had a 10:00 appointment for a haircut, and had biscuit-making on the day's agenda for a photo shoot featuring jams and jellies. I decided to do my diet a favor and get in the kitchen early and take leftovers with me, so someone else ate them instead of me. I am with biscuits like some people are with chocolate.

I was a few minutes late for my appointment, but I had a basket full of warm biscuits, soft good butter, and home made blackberry jelly with me to share, so all was good. The salon came to a halt for a few minutes, and both the biscuits and jam were declared divine. I've been really enjoying the naan flatbreads from the May/June issue of the magazine (pictured at right) that I've been making with plain yogurt and decided to try it in place of buttermilk in my go-to biscuit recipe, with stellar results. Plenty of tang to offset the sweet jelly. I'm glad someone besides me scarfed most of them down.

I'll ask a favor: if you have friends and family who enjoy Louisiana's unique culinary culture, use the "forward email and recipes" links below to send this email along to them; include a note, and ask them to check out the magazine. Every week, we have people call up to subscribe, expressing delight at having just discovered the magazine, even though it's been out for more than 6 years. Help us spread the word!

Enjoy this week's recipes, share them with family and friends, and, as always, let me know what's on your mind.

Best regards,

Susan Ford, Publisher

Louisiana Kitchen & Culture

P.S. If your magazine subscription expired with the May/Jun issue watch for renewal reminder in your email or just click here Renew Today and take advantage of the special 2nd year for only $15

Your Tip of the Week: Why does zucchini tend to be so soggy?

Last Week's Recipes:

• Southern-Style Smothered Pork Chops

• Nashville Hot Chicken

• Swordfish Steak au Poivre

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May/June 2018

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	Arancini (Italian Rice Balls) This Sicilian classic version has a grouind beef filling, but let your imagination run once you realize how easy it is to prepare. You need a sticky rice, but any filling you can imagine will substitute for the beef. Click to forward this email and recipes.

	Lee Bros. Shrimp Burger This easy recipe needs to rest in the refrigerator for at least 30 minutes before quickly pan frying, making it a great choice for a casual dinner party. Make the burgers in advance, and enjoy cocktails and hors d'oeurves at your leisure, then finish the burgers off and serve hot. Click to forward email and recipes.

	Shrimp and Salman in Cream Sauce This easy recipe calls for pre-cooked shrimp; you can easily poach fresh shrimp in the pan with the salmon fillet, just add them for the last 5 minutes of so of cooking. The cream sauce is brightened up with tomatoes and basil - a quick, fairly light meal for a hot summer night. Click to forward email and recipes.

	Baby Limas with Shrimp This Southern classic pairs sweet baby lima beans with morsels of shrimp. Paying customers will find the delicious recipe on page 22 of the May/June edition of Louisiana Kitchen & Culture. Click to forward email and recipes.