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Thursday, October 24, 2012
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We hope you enjoy the enclosed copy of the November/December issue of Louisiana Kitchen & Culture. Launched earlier this year, it is generating rave reviews from readers all over the country, and we are particularly pleased with this edition. We feel it fulfills our mission statement by providing a true insider’s look at Louisiana’s unique and diverse food culture and heritage. 2013 is going to be a growth and expansion year as we continue to build our paid subscriber base and newsstand distribution. While we are primarily interested in reaching readers in Texas, Louisiana, and the Southeastern drive market, we have newsstand distribution in major metro areas all over the country, and subscribers in every state. We hope you enjoy the enclosed copy of the November/December issue of Louisiana Kitchen & Culture. Launched earlier this year, it is generating rave reviews from readers all over the country, and we are particularly pleased with this edition. We feel it fulfills our mission statement by providing a true insider’s look at Louisiana’s unique and diverse food culture and heritage. 2013 is going to be a growth and expansion year as we continue to build our paid subscriber base and newsstand distribution. While we are primarily interested in reaching readers in Texas, Louisiana, and the Southeastern drive market, we have newsstand distribution in major metro areas all over the country, and subscribers in every state. We hope you enjoy the enclosed copy of the November/December issue of Louisiana Kitchen & Culture. Launched earlier this year, it is generating rave reviews from readers all over the country, and we are particularly pleased with this edition. We feel it fulfills our mission statement by providing a true insider’s look at Louisiana’s unique and diverse food culture and heritage. 2013 is going to be a growth and expansion year as we continue to build our paid subscriber base and newsstand distribution. While we are primarily interested in reaching readers in Texas, Louisiana, and the Southeastern drive market, we have newsstand distribution in major metro areas all over the country, and subscribers in every state.
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ROUSES AD HERE
| Cream of Oyster Soup |
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I usually try to drop a few pounds before the holidays because here in South Louisiana, "The Holidays" don't end until after Mardi Gras, and that can be as long as a four-month stretch of not so cautious eating. Shrimp are in season and plentiful, and this salad makes a substantial entree. Use prepared olive salad and roasted red peppers and it's ready in half an hour.
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| White Bean and Tasso Salad |
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I have been on a white bean kick lately, even though our weather won't cooperate and stay chilly. Chef Morgan Angelle made this dish for us when we visited Breaux Bridge earlier this year and I love it, not just because it has almost no prep work if you chop the onions, pepper, and garlic in your food processor. Bonus: it also requires minimal tending. Feel free to substitute smoked sausage if you don't have tasso. |
| Brandy Crusta |
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Kit Wohl is a prolific cookbook author and expert on New Orleans food and drink. This cocktail recipe is from Chris Hannah of French 75, and it appears in her book Classic New Orleans Cocktails. "A true New Orleans classic, it was created in the 1850s by Joseph Santina, who owned and operated the City Exchange on Gravier Street. It has a unique garnish, using a lemon peel to almost entirely coat the upper rim and inside of the glass. The Brandy Crusta is the grandfather of many popular cocktails. Originally named the New Orleans Sour, it consists of a base liquor, Brandy, an orange liqueur for the sweetener and lemon or lime for the sour. This mixture is used in many modern day classics like the Margarita (Tequila, Cointreau, Lime Juice) and the Cosmopolitan (Vodka, Cointreau, Lime Juice, Cranberry Juice.)" |
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