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December 19, 2013
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It has been a year of extreme ups and downs emotionally. I want to take the opportunity to thank you, our readers, contributors, and advertisers, for the support and encouragement you've given us over 2013 -- we wouldn't be here without you. It is difficult to convey how much I appreciate you. The coming year will be one of accelerated growth for us, and I, for one, am looking forward to it. One of the positive bits came earlier this week when James Beard award winner Chef Tory McPhail told me that the story we did on Zwolle and the Zwolle Tamale Festival inspired him to do some research and develop tamale recipes to feature as specials at Commander's Palace and at SoBou, which were very well received. It's quite an honor to hear that we're inspiring chefs to create. Gourmet bowling? Yes, indeed, it has come to New Orleans. Fulton Alley opened last month on Fulton Street here in New Orleans; apparently, we're behind the curve, as the phenomenon has already swept the country. The venue offers limited family hours on the weekend; otherwise, minimum age is 21 to enter. There are a dozen lanes, a seated dining area, an extensive bar with specialty cocktails, beer, and wine, and an effort has been made to keep everything affordable. We'll do a more extensive story next year, but definitely plan to check it out if you're in New Orleans over the holidays. And finally, I love "Top Ten" lists at the end of the year. I always check to see which books I've read, what music I also like or might have missed, peruse the top photos of the year, top news stories, etc. SO- I've put together some lists for you. Here are our Top Ten Most Viewed Recipes of 2013, categorized: • Seafood • Desserts Enjoy this week's recipes, share them with family and friends, and, as always, let me know what's on your mind. Also, keep in mind that food banks struggle this time of year; consider making a donation if at all possible.
Susan Ford, President PS: Place your gift subscription order today. Call us at 504.208.9959 or go online. We'll send a gift card before Christmas. |
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Fulton Alley Pimiento-Cheese SpreadI am a big fan of pimiento cheese - I grew up on pimiento cheese sandwiches in my lunchbox as a school child, and when my mother despaired of getting raw veggies into us, she'd put a platter of pimiento cheese-stuffed celery sticks on the table. Chef Michael Nirenberg, taxed with the gourmet portion of Fulton Alley referenced above, gave us this recipe for the version he's serving to discerning bowlers. Yeah, I went back for thirds. Maybe fourths! |
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Susan's Seafood GumboI moved to San Francisco in 1990, and it didn't take long for me to begin to miss the flavors of home. I found Rima and Richard Collin's The New Orleans Cookbook, and made gumbo that made me homesick; the version I make today can be traced back directly to their recipe. It happens to be the centerpiece of the very last meal I ever prepared for my mother, and she ate two big bowls of it, so it's close to my heart. |
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Cooked Egg NogHere's the perfect recipe for those of you concerned about the wisdom of imbibing in something laced with raw egg. The rum is added after the cooked mixture has cooled, so you can leave it completely alcohol-free and allow guests to add as much or little as they choose. |
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