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December 11, 2014
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If your holiday gift list includes someone who likes to cook, and loves Louisiana's culinary culture and heritage, the Bundle Plus Gift Package we offer could be the perfect solution. We ship the first 16 issues of Louisiana Kitchen & Culture straight to their door, with a gift card from you, and they'll receive a full year subscription through 2015. That's 22 magazines in all, more than 1,200 recipes, pages of mouthwatering photography, interesting travel destinations, and an insider's guide to the Louisiana culinary scene. That's a great gift! Click here to order, or call us at 504-208-9959. A $25 one-year subscription is a great gift idea for clients, hostess gifts, and stocking stuffers for friends and family; those can be ordered by clicking here. We're sending out gift cards and notices every day; there's still time to place your order. Calling All Chefs: You are invited to participate in a Girl Scout Cookie competition: create a dish and/or an alcoholic beverage in which a Girl Scout Cookie is a key ingredient. There is room for just 12 competitors; for details call Kevin Shipp at 504-355-5888 or email him at kshipp@gsle.org. Guest and celebrity judges will evaluate and select winners at an event on February 21, 2015, in the Theatre at Harrahs New Orleans. Domino Foods is providing free admission to the Southern Food and Beverage Museum on Saturdays through the end of March. All you need is a Louisiana driver's license; this weekend, they're providing a hands-on sugar cookie decorating demo from 11:00 - 1:00. Click here for more details. 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. Click to subscribe to Louisiana Kitchen & Culture in print. You'll receive exclusive recipes and articles with plenty of photos of food, people and places. Celebrate Louisiana with us and support this newsletter.
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Brigtsen's SOS Grilled Oysters Chef Frank Brigtsen discovered Sonny Schwing's stainless steel, reusable oyster shells about a year ago and went to work creating recipes to make in them. This originally appeared in the Jan/Feb 2014 edition of the magazine; I invited myself along to the photo shoot and of course had to taste to be sure these oysters were good enough for my readers. I assure you they are! See what I do for you all... Click to forward email and recipes.
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Virginia Willis' Seafood and Chicken Jambalaya LK&C Culinary Media Director David Gallent toured the Lodge Manufacturing facility in Tennessee last week, and brought home a copy of the Lodge Cast Iron Nation cookbook (exceptional, by the way). It includes this seafood and chicken jambalaya, a Creole take on the dish because it contains tomatoes. My friends over in the Southwestern portion of the state will shake their heads and say, "that's not how we do it..." Click to forward email and recipes.
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Cheddar, Bacon & Onion Pavés For years I have avoided learning to bake, mainly because I love bread so much I'd have a hard time not eating every scrap I pulled out of the oven. Global Baker Dean Brettschneider's new book, simply titled "Bread", encouraged me to get out the yeast and flour and give it a go. This recipe was the first one I tried from the book, and it was delicious. If you already know all the basics, some of the photo spreads won't be for you, but I learned a lot from the step by step photos on how to mix and knead, and what the dough should look like along the way. This book would be a great gift for anyone interested in learning to bake. Click to forward email and recipes.  |
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Published in Louisiana by Louisianians 2013 Copyright Our Kitchen & Culture, LLC. All Rights Reserved |