 |
 |
|
January 14, 2015
|
|
Happy New Year! I hope yours is off to a great, if somewhat chilly, start. The cover you see pictured here >>> is our January/February issue, landing in subscriber's mail boxes and hitting newsstands around the country. On Monday alone I heard from four different readers - they all said it's the best issue we've done so far. If you're not a subscriber and would like to try it out, we've re-instituted our $10, 3-issue trial subscription offer. We can start you with this issue, and you'll have it in hand next week. Click here for full details and to order your subscription today. Or, place an order for a full year for just $25. I hear from readers every day, telling me how much they love it, how they and other family members take turns cooking great meals out of it, and how they use it to plan fun trips around the state.If you like to cook, or just read recipes, you're guaranteed to love the magazine. For a limited time, tickets to the New Orleans Wine and Food Experience's Royal Street Stroll and both Grand Tastings are on sale at 35% off. We always sponsor the event, and it's a fun way to spend part of your Memorial Day weekend. Click here to pre-order, and use the code NOWFESALE. This weekend is packed with photo shoots for the next issue. We're preparing crawfish recipes for On our Plate, Easter roasts, making the perfect fried pie, and contributor Wendy Waren is going to decorate spectacular cookies for your Easter basket, Check our Facebook Fan Page for outtakes from the shoots, 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.P. 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.
|
Our Jan/Feb 2015 issue is off the press and in the mail. Get your copy; Click to Subscribe |
 |
|
|
|
Tender Roast Venison From the Lodge Cast Iron Cookbook, this is the technique for roasting less tender cuts of venison and beef I've used for years. Sometimes I'll set the roast on top of a quartered onion, some celery, and garlic instead of a rack, and will add potatoes and carrots to the pot about an hour before it's going to come out of the oven. The pan juices are delicious as is, or can be thickened with a little flour. A hearty meal for a cold winter night. Click to forward email and recipes.
|
|
|
|
|
|
Rustic Polenta Casserole with Sausage The America's Test Kitchen Make-Ahead cookbook is full of family-friendly recipes you can make ahead and store, refrigerated or frozen. That means you can whip one out and have a fantastic dinner on the table without a whole lot of effort. This one is finished off with a handful of mozzarella and browned to bubbly perfection. Click to forward email and recipes.
|
|
|
|
|
|
Ralph Brennan's BBQ Shrimp From Ralph Brennan's classic New Orleans Seafood Cookbook, this is my absolute favorite BBQ shrimp recipe. Don't try to double the recipe because the key is to have a single layer of shrimp; make two batches if you want to serve 4 people. Crusty French bread for sopping up the sauce is essential, and overlook the fact that two servings contain a whole stick of butter. You're not going to eat this way every day. Click to forward email and recipes.  |
|
|
|
|
|
|
| Add Us as a Friend on Facebook | |
|
Published in New Orleans, Louisiana by Louisianians 2015 Copyright Our Kitchen & Culture, LLC. All Rights Reserved |