Welcome to Louisiana Kitchen

 

We spent last weekend in Jyl's kitchen cooking and styling for the September/October issue of Louisiana Kitchen. It's a tremendous amount of work, and I'm sick of food by the time we're done, but it's a creative outlet and a lot of fun. Out takes from the weekend are here; see how many pets you can spot. (Jyl and I got soaked in a rainstorm while out picking up glassware from our friend Poppy Tooker's house; pardon my bedraggled appearance.)

Subscribers are reporting in from all over the country on the arrival of their July/August issue; Candace from Shreveport tells us that she was pleasantly surprised to find that it reads even better than the premiere. She said she'd doubted that we'd be able top that first issue, but that we'd hit another home run. If you're not a subscriber, you can ​launch a sneak preview of it here. It's hitting newsstands this week, or you can order a single copy directly from us.

Speaking of our friend Poppy Tooker, her Louisiana Eats radio show has proven so popular it's moving to a one-hour format beginning Wednesday, July 25. It will air at 1:00 p.m. Wednesdays and Saturdays at 11:00 a.m. on New Orleans' WWNO, and at 1:00 p.m. on Saturdays on WRFK in Baton Rouge. Or, you can listen online via the WWNO website. You're guaranteed to learn something.

From Baton Rouge: our friend Chef Jimmy "Who-dat" Le will be doing a cooking demonstration at the Baton Rouge Farmers Market Saturday morning. He tells me he's going to be doing interesting things with cucumbers, one of my favorite summer vegetables. I'm cooking for the final shoot for the next issue, or you'd see me there. Stop by and tell Jimmy I said hello.

We do what is called "supplemental mailings" every few weeks to new subscribers, so you can still order a subscription via our website and get the July/August issue. We are running low on the premiere issue, so you'll have to call to check availability if you want to collect every issue: 504-208-9959.

 Enjoy this week's recipes, and as always, let us know what's on your mind.

Best-

                                                              
Susan Ford, President
Our Kitchen & Culture, LLC.

http://louisiana.kitchenandculture.com
susan@kitchenandculture.com  

We have bowed to pressure and are now tweeting: @kitchnculture

Louisiana Kitchen is now on sale at Rouses; Hastings; Books a Million; and Barnes & Noble in Texas, Louisiana, Mississippi, and Alabama. Pick up a copy and let us know what you think. You can also order a single copy via our website, or by calling 504-208-9959.

You can subscribe here: our goal is 2,000 subscribers by the end of July. Help us get there.

Find a copy of
Louisiana Kitchen at your local Rouses Supermarket now!

Chefs John Folse and Rick Tramonto created this beautiful, flavorful dish exclusively for the premiere issue of Louisiana Kitchen. In keeping with the chefs' commitment to honoring the seven nations that together created Louisiana's culinary culture, this stew celebrates the contributions of "Los Isleños," the Spanish descendants who settled St. Bernard Parish after Spain took ownership of the region from France in 1762.

Don't let the long ingredient list intimidate you; once you get your prep work done, the dish comes together quickly.

Shrimp and Chorizo-Hominy Stew

This recipe appeared in the Premiere issue of Louisiana Kitchen. As tasty as it is beautiful, we selected it as the "Beauty Shot" for the table of contents. This is a traditional Macque Choux recipe, and as such you can easily substitute shrimp, crab meat, or chicken for the crawfish tails, (adjust cooking time accordingly) or leave meat out altogether for a tasty vegetarian side dish.

​Here we served it over pan-fried eggplant, but feel free to serve over pasta, rice, or add some extra cream and stock and serve it in a soup bowl with crusty French bread for soaking up the sauce.

Chef Cory Bahr toured us through Restaurant Cotton when we were in Monroe earlier this year, and plied us with great food. We finished off the evening with his favorite desserts, a Mississippi Mud Pie. He gave us the recipe to use in the premiere issue of Louisiana Kitchen, and you'll want to recreate it at home. You can make the bulk of the pie the night before (or the morning of) a dinner party; to finish it off you'll spend about 10 minutes making a meringue for topping the pie. Easy to make, spectacular to look at, and delicious.

Mississippi Mud Pie

Jul 20, 2012 to Jul 21, 2012

Gonzales: Swamp Pop Music Festival

Natchitoches: Louisiana Folklife Center

Jul 21, 2012

Lafayette: Cool off at Gulf Brew!

Jul 21, 2012 to Jul 22, 2012

Lake Charles: 25th Annual Cajun Food and Music Festival

Jul 24, 2012 to Jul 29, 2012

New Orleans: Tales of the Cocktail

Jul 26, 2012 to Jul 28, 2012

Grand Isle: Grand Isle International Tarpon Rodeo

Jul 27, 2012 to Jul 29, 2012

Lake Charles: Marshland Festival

Jul 27, 2012

Shreveport: 3rd Annual Therapeutic Inclusion Carnival

Jul 28, 2012

Baton Rouge: Baton Rouge Irish Film Festival

Cypremort Point: Denise P. Breaux Memorial Redfish Derby

Hammond: Automotive Vehicles and Parts Swap Meet and Sale

200+ Events Listed Here

If you would like to see your event listed, post it yourself (you'll need to create an account first) to Louisiana Kitchen's Calendar of Events. Email Jim if you need help.

Published in Louisiana by Louisianians

2012 Copyright ©Our Kitchen and Culture, LLC All Rights Reserved
You are receiving this because you have indicated you are interested in authentic Louisiana cuisine and recipes.  
Our mailing address is: Kitchen and Culture 1450 Annunciation Street #2119 New Orleans, LA  70130
 Louisiana Kitchen is a registered trademark of Our Kitchen and Culture, LLC.