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Thursday, July 12, 2012
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Welcome to Louisiana Kitchen The July/August issue of Louisiana Kitchen came via UPS Friday morning and it's fantastic. Editor in chief Jyl Benson did a great job pulling together a really thoughtful, wide-ranging package of editorial, and creative director Scott Ott and culinary media director David Gallent made it as interesting visually as it is intellectually stimulating.
I sold a little bit of advertising. And did one or two other things...seriously, getting a magazine of this quality launched is a tremendous amount of work. The advice and support we've been given from Louisiana's travel, tourism, seafood, agriculture, and hospitality industries has been crucial to our success, and we will always be grateful for their faith in us, their friendship, and their belief that we could accomplish what we said we were going to accomplish.
We also owe a big round of thanks to our charter subscribers, for buying into our dream, and to my husband, for the tedious job of the handling the technical details behind everything we do. Subscribers should have your copy of July/August in your mail box by the end of the week next week; do us a favor and post to our Facebook fan page when you get it, along with the state you live in. It helps us to know how long it takes to get through the postal system around the country.
Best-
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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. |
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We do what is called "supplemental mailings" every few weeks to new subscribers, so you can still 
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| Emeril's Delmonico House Salad |
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Delmonico restaurant opened in 1895 on St. Charles Avenue and Erato as an independent arm of the renowned New York restaurant, established 70 years earlier. The restaurant passed down through several hands over the years, and was a local favorite. It closed Mardi Gras day of 1997, and Emeril Lagasse purchased it shortly after. It's thriving today under the talented Chef Spencer Mench. This recipe is one of the most-requested from the "old days". Broccoli, carrots, beets, and tomato are presented in a large iceberg lettuce cup, dressed with Delmonico Salad Dressing. It's a classic—the cooks say feel free to add blanched green beans, cauliflower, and thin slices of green bell peppers if you'd like. (see my tip for shocking blanched vegetables here) |
| GW Fins Sauteed Rainbow Trout |
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Chef Tenney Flynn is a master with seafood. Jyl and I had the good fortune to be his guest at GW Fins earlier this year, and we finally had to insist that he stop sending out plate after beautiful plate of incredible food before the end of the evening. His menu changes daily, depending on what he's sourced at its most perfect that day. He sent us this recipe, and it is simple and delicious. You saute oysters, add some butter, and blend to make a sauce. While the trout is cooking, you saute mushrooms, add some tasso, and wilt in some spinach. Plate the fish, top with the mushrooms, and finish off with the oyster/butter sauce. Delicious.
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| Deep-Dish Blackberry Pie |
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I'd like to know how many gallons of blackberries I've gingerly extracted from blackberry brambles in my life. It's a lot, because we loved blackberry pies, cobblers, and jelly. I have a very vivid memory of me and my best childhood friend Wendy Parker picking and gorging—we almost stepped on a little snake, and ran screaming like little girls down the road! This is a simple, classic preparation. Sugar, starch for thickening, berries, a touch of nutmeg (my mother preferred cinnamon), and some lemon juice. Make a fancy lattice top, or cover with a second crust, vent it, and sprinkle on a little sugar. A scoop of vanilla ice cream along side when it's still warm from the oven makes it even better. |
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| Calendar of Events |
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Subscribe To Louisiana Kitchen magazine The second issue is in the mail; the second batch will mail to new subscribers in two weeks, so reserve your copy now Recent Blog Posts:Tiger Bites: Food and Love Beneath the Oaks Chefs Keith and Nealy Frentz Win the Lousiana Seafood Cookoff Extras from the May/June Edition of Louisiana Kitchen
Louisiana Kitchen's e-Newsletter reaches over 22,000 people every week, for advertising information,
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Jul 13, 2012 to Jul 14, 2012Morgan City: Morgan City Under the Bridge
Jul 13, 2012 to Jul 15, 2012New Orleans: San Fermin en Nueva Orleans (Running of the Bulls)
Jul 14, 2012New Iberia: Zydeco Bash Vermillionville: From the Garden to the Stove
Jul 14, 2012 to Jul 15, 2012Ponchatoula: Christmas In July
Jul 20, 2012 to Jul 21, 2012Gonzales: Swamp Pop Music Festival Natchitoches: Louisiana Folklife Center
Jul 21, 2012 to Jul 22, 2012Lake Charles: 25th Annual Cajun Food and Music Festival If you would like to list your event please contact Susan. |
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Published in Louisiana by Louisianians 2012 Copyright ©Our Kitchen and Culture, LLC All Rights Reserved |
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