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November 14, 2013
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The George Rodrigue Foundation advocates art programs and development for kids. This past year, the foundation paired with the Louisiana Restaurant Association's Education Foundation for a unique contest that resulted in a fantastic cookbook. They gathered up 100 iconic Louisiana recipes from some of the greatest restaurants around the state, and challenged high school junior and senior art students to illustrate them. Entries were judged -- $45,000 in scholarships were awarded -- and the top-rated entries were used to illustrate The Pot & The Palette - 100 classic Louisiana recipes and more than 50 visually stunning works of art. You can purchase the cookbook for $24.95; proceeds go to benefit the two foundations, and will provide scholarships for years to come. I've excerpted one of the recipes below. If you're lucky enough to have tried Vermilion Bay Sweet shrimp you'll know what a sweet deal this is: starting this week in Rouses markets in the Lafayette area, you can buy the tasty crustaceans in a one-pound "gumbo pack" (70/90 count) cleaned and ready to cook. In conjunction with the Louisiana Direct Seafood Program, they're frozen fresh in a vacuum pack; no sodium tripolyphosphate, so they're not full of water. We're Now Accepting Orders for Holiday Gift Subscriptions. 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. 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: 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 Besh's Duck and Oyster GumboThis recipe appeared on the cover of the holiday 2012 edition of the magazine, and is a fall/winter favorite for Chef John Besh and his family. Thick and hearty, it's loaded with duck, chicken and andouille sausage, and of course, plump Louisiana oysters. |
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Galatoire's Crabmeat YvonneThis recipe is a Galatoire's classic, and appears on the menu of both Galatoire's Bistro in Baton Rouge, and Galatoire's in New Orleans. It is a popular topping for Gulf fish, no matter how you like it prepared, but is substantial enough to serve as a salad. Excerpted from The Pot & The Palette Cookbook. Proceeds benefit the LRA Education Foundation and teh George Rodrique Foundation of the Arts. |
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Cream of Oyster SoupThis recipe first appeared in the Premiere issue of Louisiana Kitchen & Culture; one reader wrote in to say, simply, "This was the most wonderful oyster stew I have ever made." It's easy, too. |
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Published in Louisiana by Louisianians 2013 Copyright Our Kitchen & Culture, LLC. All Rights Reserved |