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New on our home page this week you'll find a list of Christmas cookies and desserts. My husband put the list together and has decided that he is going to make the Italian Butterball Cookies, which means I have a kitchen covered in flour and powdered sugar to look forward to. He doesn't cook very often, but he's very, um, energetic when he does. I'll let you know how they turn out.

I'm a sucker for top ten lists at the end of the year, and have put together the first of our own lists- the recipes on our website most emailed to friends and family by our readers. There's nothing really surprising; but I was interested to note that almost all of them have a name or brand associated with them, whether it be a chef, a restaurant, or an individual. Apparently, you like to know what others are creating and cooking. Drop me a note if you have any thoughts on that. Stay tuned; more lists to come.

• We are putting the finishing touches on our January/February 2013 issue this week; Happy New Year. I guarantee you're going to learn at least one thing about Mardi Gras you never knew, and probably a lot more than that. I know I did.
• Lake Charles has issued a call for entries for the annual Mardi Gras Shoebox Float Contest; win great prizes while flexing your creative muscle.
• We have a partial list of Christmas parades around the state; if you know of one we've not included, send details.

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

Best-

                                                              
Susan Ford, President

Our Kitchen & Culture

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

susan@kitchenandculture.com

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Recent Blog Posts:

Basic Spoon Bread

Spoon bread is an old fashioned, very Southern side dish. We provide a basic recipe, and suggest variations such as leeks sauteed in butter, or chopped rosemary as a side dish to braised meat. Add onions and chopped chile peppers and garlic for a Southwestern flair, or make it more substantial with the addition of a handful of chopped andouille, shrimp, or crawfish tails.

Galatoire's Shrimp Remoulade

For me, nothing says holidays like perfectly prepared Gulf seafood. From the Galatoire's cookbook, this is classic shrimp remoulade that anyone with a blender can replicate the recipe; the only tricky part is ensuring you don't overcook the shrimp.

Bonus: the remoulade is best made one day in advance, leaving you with nothing to do but shred the lettuce, toss the shrimp, and serve cold.

Get the recipe here.

Christmas Cookies

Christy Jordan's cookbook "Southern Plate: Classic Comfort Food That Makes Everyone Feel Like Family" presents this recipe. It's a straightforward cookie dough with a confectioner's sugar frosting; use your imagination and prepare unusual color combinations, candy toppings, etc. Be sure to invite the family kids of all ages to participate. 

Get the Recipe Here

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