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November 7, 2013
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Less than 8 weeks until Christmas??? That's right, there are less than 60 shopping days left. We're Now Accepting Orders for Holiday Gift Subscriptions. A reader from New Mexico told his monther that she absolutely had to renew his gift subscription -- he told her that Louisiana Kitchen & Culture may very well be the best magazine he's ever seen, and added that his wife closets herself away with the magazine for at least four hours every time a new issue arrives in the mail. Another reader says she uses our Destination features to plan road trips around the state for a club she belongs to, and that they thoroughly enjoy exploring the back roads and out-of-the-way places we write about in every issue. We hear comments like this from readers all the time; they place a lot of value in the magazine's stories as well as the authentic recipes you'll find in every issue. We offer gift options ranging from $25 for a one-year subscription to $65 for the entire first three years of the magazine; one of the packages is bound to be perfect for several people on your shopping list. Packages and/or custom gift cards will ship to your gift recipients the first week of December. Quantities on some issues are limited, so go ahead, place your order, and check a few people off your list. St. Tammany Parish, Louisiana's Northshore, has a new website focused on eating your way around the parish, from the farmer's markets to high-end fine dining. The site also has recipes; click here to explore it, and plan a trip to enjoy the food. And finally, if you're in an artsy frame of mind, tribute will be paid to th late primitive artist Jean-Michel Basquiat during a gathering of internationally-known street artists this weekend. They'll create a 220-foot wall of graffiti, the largest in the South. Tickets for the event are only $15; more information can be found here. Enjoy this week's recipes, share them with family and friends, and, as always, let me know what's on your mind.
Susan Ford, President PS: If you have received your magazine subscription renewal notice, you will need to respond right away to guarantee uninterrupted service. Call us at 504.208.9959 or go on line to renew.
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Chef John Folse's Baked Catfish CreoleThis is an easy but oh so delicious recipe. First you make a simple Creole sauce (double the recipe and freeze half for later use). Catfish filets are topped with Louisiana shrimp, then the finished Creole sauce; bake for 30 minutes while you cook a big pot of rice. You'll want lots of French bread for dipping! |
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Seared Shrimp with Black Pepper FlapjacksFrom Chef Cory Bahr of Cotton in Monroe, this recipe comes together a lot faster than you'd think when looking at the ingredients list. It makes for a very elegant brunch presentation, and should go into your repertoire at some point over the holiday season. BONUS- there's a cooking demonstration! |
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Satsuma TartFrom Martha Hall Foose's cookbook A Southerly Course, this recipe is perfect for this time of year. Satsumas hit markets around here last week, and they're sweet and juicy this fall. |
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Published in Louisiana by Louisianians 2013 Copyright Our Kitchen & Culture, LLC. All Rights Reserved |