 |
 |
|
October 26, 2017
|
|
Bakers will laugh, but I finally made a decent loaf of bread earlier this week. I make great cornbread, great buttermilk biscuits, great cookies when I'm in the mood, but I've never learned to work with yeast. I've tried, and generally failed, but last week my friend Zoe posted pictures and a link to James Beard's Buttermilk Bread and swore it is the easiest bread ever. I had some buttermilk in the refrigerator that needed using, so I gave it a try. I have a KitchenAid stand mixer that did most of the work, but I did my fair share of kneading. I set out some good-quality Amish butter to soften while it baked, and friends stopped by with a good selection of cheeses. We feasted. The next morning, it was just as good, toasted with butter and local honey. I might be in trouble. What should I try next? Who's got a challenge for me? Tonight, I'm looking forward to Nola.com's Cold Brew Mix-Off starting at 4:00 tomorrow afternoon in the courtyard at Brennan's, and Sunday I'm heading across the lake for the Supper under the Stars in Covington. We are gearing up for the Louisiana Seafood Festival this weekend; I've been involved in that one since the inaugural festival back in 2007. As you may recall, we always sponsor the cooking demonstration stage at the Festival; it has moved to the beautiful Woldenberg Park along the banks of the Mississippi in the historic French Quarter here in New Orleans. Festivities kick off at 11:00 AM tomorrow. And finally, we are now accepting orders for holiday gifts! Choose a 1-, 2-, or 3-year gift subscription, or go all out and order the Collector's Set (first 34 issues plus a subscription for all of 2018). We'll send their first issue, along with a gift card, to arrive just before Christmas. Get a jump-start on your holiday shopping! Enjoy this week's recipes, share them with family and friends, and, as always, let me know what's on your mind. Have a great weekend. Best-
Susan Ford, Publisher Miss last edition's recipes? • Last week: Chef Paul's Stuffed Peppers • Gulf Shrimp & Grits Looking for a specific recipe? We have over 1,500 on our site. Click here to browse. P.S. Our paid magazine subscribers allow us to keep sending you this email for free. If you enjoy it, you will love the magazine! Subscribe today and receive your Sep/Oct issue next week. P.P.S. Watch for renewal notices in your email box; For some of you, the current Sep/Oct issue is your final issue. You should have received an email reminder, in doubt about your magazine renewal just give us a call 504.208.9959 |
On Press Now. Order today and get your copy next week; click here to preview.
|
 |
|
|
|
|
 |
Monster Burgers! Use the photo here to transform the linked classic diner burger into a Monster Burger for your tailgate party -- or favorite Hallowe'en buff -- this weekend. Click to forward email and recipes.
|
|
|
|
 |
Biscuit-Topped Seafood Gumbo My mother-in-law passed the 1997 cookbook As American as Apple Pie on to me when she gave up cooking. The premise of the book is variations on 20 different American classics; this one comes from the Pot Pie section and is from Helen Johnson of New Iberia, in the heart of Cajun country. Click to forward email and recipes.
|
|
|
|
 |
Chef Paul's Shrimp & Crab Butter Cream Sauce Louisiana Kitchen & Culture magazine subscribers only! You'll find this easy, delicious recipe on page 35 of the upcoming 2017 Holiday Food Guide. Not a magazine subscriber yet? Try our special $10 TRIAL subscription and get the next 3 issues; you'll get this issue next week. Click below to order. Click to forward email and recipes.  |
|
|
|
 |
Camellia's Slow Cooker Beef & Black Bean Chili Camellia’s hearty chili is certain to become a game day favorite. With black beans and four different kinds of chilies — poblanos, jalapeño, chipotle powder, and fire-roasted green chilies — there’s a depth of flavor that’ll keep folks coming back for more.  |
|
|
|
| See what we're doing on Facebook | |
|
2017 Copyright Our Kitchen & Culture, LLC. All Rights Reserved Find us on line | Subscribe to Magazine | 504.208.9959 | Forward this email |