|
|
  |
|
Thursday, October 4, 2012
|
|
Welcome to Louisiana Recipes
While those of us at Louisiana Kitchen & Culture take a particular interest in the foods and culinary styles specific to Louisiana, that does not stop us from getting giddy with pleasure when confronted with Southern foods in general so we were pretty psyched to learn that John Martin Taylor will introduce and sign his 20th anniversary edition of Hoppin' John's Lowcountry Cooking on October 10, at Calcasieu in New Orleans. Chef Stephen Stryjewski will prepare a three-course menu featuring recipes from the ageless cookbook. Tickets to the dinner s are $100 and proceeds will benefit St. Bernard Project, whose mission is to assist vulnerable families, senior citizens and disabled residents of Louisiana who are struggling to recover from the devastation and trauma caused by Hurricane Katrina and the oil spill. As a founding member of the Southern Foodways Alliance, Taylor is considered a leading authority on the culinary history of the South and the expert on the cooking of lowcountry, the coastal plain that surrounds Charleston and Savannah. For more information visit calcasieurooms.com. Also this week the Louisiana Department of Agriculture and Forestry (LDAF), has produced a series of four, 30 minute cooking shows, Cooking Up Louisiana Treasures, hosted by Baton Rouge chef Celeste Gill and featuring LDAF Commissioner Mike Strain, which will begin airing this week and will run through the end of autumn. Each episode will include profiles on different Louisiana farmers and their specialty crops, follow the crops from the field to local markets, and then into the studio kitchen for tasty and nutritious family meals. Television Schedule:
Lastly, Nicholls State University is hosting a drive to benefit local food banks. Items and cash donations will be accepted via collection boxes throughout Nicholls State University campus and at Thibodaux businesses collection boxes through October 15. In addition to non-perishable food, donations of toilet paper, shampoo, tissue, soap, toothpaste, dishwashing liquid, washing powder, sanitary napkins and cleaning supplies are greatly needed by food banks. The goal is to collect about 7,000 items, approximately one for each Nicholls student and employee. The drive will benefit those in Houma, Morgan City and Dulac. Local businesses interested in being a Nicholls CAN! drop-off location should call 985.448.4597 or 985.448.4111 to have a collection box and poster delivered. Best-
Our Kitchen & Culture http://louisiana.kitchenandculture.com
PS: Subscribe Today or call 504.208.9959 to place your phone order. There is still time to get your copy of September/October; don't miss out. Louisiana Kitchen is now on sale at Rouses; Hastings; Books a Million; select Barnes and Noble stores around the country. Pick up a copy and let us know what you think. You can also order back issues via our website, or by calling 504-208-9959. |
|
|
|
| Hoppin' John |
 |
Originated in West Africa, Hoppin' John is served in the South and consists black-eyed peas (or field peas) and rice, with chopped onion and pork, either sliced bacon, ham hock or fatback. Smaller than black-eyed peas, field peas are used in the Low Country of South Carolina and Georgia; black-eyed peas are the norm elsewhere.
|
| Pickled Shrimp |
 |
To quote John Martin Taylor: "There are two "secrets" to this recipe: the quality of the olive oil and the quantity of bay leaves. "On the coast of South Carolina, where I live, many people grow bay. My friend Billie Burn, author of Stirrin' the Pots on Daufuskie, sends me her prunings every year from her home on that barrier island. Go to your natural foods store and buy bay leaves in bulk. They'll be fresher and a lot less expensive than those bottled ones in the grocery store."
|
| Sweet Potato Cake |
 |
This wonderful cake is made with olive oil instead of butter. It is light and moist and keeps well. Make sure all of your ingredients are at room temperature before you begin. If your mixer has only one bowl, beat the egg whites first, then turn them out into another bowl -- preferably copper -- while you continue with the dish. Use a 10-inch tube pan for this cake, but don't grease it: you want the batter to cling to the sides and rise high. Non-stick pans with removable inserts work particularly well with this recipe. |
|
|
| Calendar of Events |
| | Add Us as a Friend on Facebook | |
|
Published in Louisiana by Louisianians 2012 Copyright Our Kitchen & Culture, LLC. All Rights Reserved |
| | view email in your browser | |