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October 2, 2014
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There are so many festivals over the next few weekends it's hard to choose where to go. LK&C culinary media director David Gallent will be representing us over at Roug et Blanc in Lake Charles next weekend, and you'll find me hanging out around the cooking demonstration stage or the VIP section of the beer garden at the Louisiana Seafood Festival. This weekend, Gretna goes all out for the annual Gretna Heritage Festival; that's right across the river from me, so I enjoy the music even if I'm not at the festival. Over in bayou country there's a three-stage canoe race down the Bayou Teche, there's a pie festival in Lecompte, spice and music in Opelousas, and too many more to recite here. See a more comprehensive listing below, and even more events on our calendar. If you're bored this weekend, you have no one to blame but yourself. Enter to Win! We are once again a sponsor of the cooking demonstration stage at the Louisiana Seafood Festival that kicks off October 10 and runs through the 12th. This year, we're giving a lucky winner and guest the opportunity to sit on stage while Chef Austin Kirzner of Redfish Grill conducts a cooking demonstration - even better, he'll feed you when he's done. Click here to enter to win; deadline for entries is October 6. Austin's demo is Friday night, October 10. And finally, I've heard from readers all over the country about how much they're enjoying the current issue of Louisiana Kitchen & Culture. We went deep into Cajun country, covering several different aspects of the Cajun culture. According to the area locals, we nailed it! If you can't find a copy on a newsstand near you, give us a call at 504-208-9959 to order your own copy. 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 P.S. Not a magazine subscriber, Click to subscribe to Louisiana Kitchen & Culture in print.You'll love the magazine, exclusive recipes and articles with plenty of photos of food, people and places.
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Spanish Beef Rioja The Spaniards left a huge culinary impact on our state; give this dish a try. You'll find the flavors differ from a traditional Louisiana beef stew; this is served with chick peas for the starch instead of potatoes or rice. Feel free to substitute cooked versions of either. Click to forward email and recipes.
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Boeuf a la Mode This cookbook was first published in 1985; the collection of authentic, true Cajun recipes was pulled together by a group of people from Breaux Bridge and St. Martinville. This recipe is a great example of some of the classics to be found in the collection. Simple ingredients, simple prepared, simply delicious.. Click to forward email and recipes.
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Phyllo Cups with Crabmeat Filling You can get all your prep work done in advance; store the phyllo cups in an airtight container, and the crabmeat filling in the refrigerator for a few hours. Assemble right before serving, and wow you dinner guests. Note that the filling and sauce are also perfect atop a crisp toast point, crostini, or even a lightly dressed green salad. You could also toss it with cooked pasta for a pasta salad. Click to forward email and recipes.  |
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Published in Louisiana by Louisianians 2013 Copyright Our Kitchen & Culture, LLC. All Rights Reserved |