March 5, 2015 | Louisiana Kitchen & Culture

March 5, 2015

The March/April Issue (pictured at right) is in the mail. It's loaded with some of my favorite recipes. Subscribers should expect to start receiving it within the next few days; let me know what you think.

Speaking of subscribers, some of you will get subscription renewal notices over the next few days in your email inbox; keep an eye out and respond right away; you can renew online here, or call us at 504-208-9959.

Earlier this week I spent some time observing the annual Louisiana Restaurant Association's Prostart Student Invitational. Almost 30 teams of high school students from all over the state competed in the fields of culinary arts, and restaurant management. The winning teams:

Culinary: 1st: Lakeshore High; 2nd: West Feliciana High; 3rd: Dutchtown High.

Management: 1st: West Feliciana; 2nd: Lakeshore High; 3rd: Hammond High Magnet. Congratulations on a job well done!

I have once again been invited to judge the annual Got Gumbo? competition produced by the New Orleans chapter of the United Way. It's Wednesday, March 11, at the Royal Sonesta Hotel here in New Orleans; tickets are $25 in advance, $30 at the door. Proceeds go to the United Way, delicious gumbo goes to you. If you do attend, stop by and say hello.

Last week I thought we were facing down the final cold snap of the year, but here we go again. Our temperature is going to plummet today, so it's back to the winter wardrobe. My friends to the north got up to mid-70s temperatures, and went to bed with temps in the high 20s; our swing isn't going be that drastic, but still... hearty comfort food below.

Whatever you do this weekend, enjoy this week's recipes, share them with family and friends, and, as always, let me know what's on your mind.

Susan Ford

Susan Ford, President

Our Kitchen & Culture, LLC

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March/April 2015:

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Resources:

Louisiana Farmers Markets - buy local

Louisiana Visitors' Centers

Tip of the Week:

Preparing Eggplant for Cooking

Miss last week's recipes?

• Shrimp and Corn Chowder (most popular last week)

• Edna Lewis' Buttermilk Biscuits

• Seafood Stew

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	Chicken Noodle Vegetable Soup This is cheater chicken soup, but tasty none the less. It has you start with prepared chicken stock and pre-cooked chicken, so it's going to be ready in about half an hour, start to finish, even less if you get the stock simmering with the aromatics, then finish up the prep work. It calls for zucchini, but many fresh vegetables you have on hand can be substituted. Great for lunch, or add a grilled cheese sandwich for a quick weeknight dinner. Click to forward this email and recipes.

	Braised Beef Short Ribs I grew up on grass-fed, free-range beef; my dad raised one every year for the freezer. Naturally, we ate lots of beef. My mother loved to braise a roast, ribs, or a tough steak cut to go over rice or biscuits, so braised beef is one of those ultimate comfort foods for me. This is a much fancier version than she ever produced; a great way to spend a cold, lazy Saturday afternoon. Click to forward this email and recipes.

	Garlic Shrimp This is a great choice as an appetizer for four; it's also easily doubled, if you have a big enough sauté pan to make entrée-sized portions for four. Or toss the finished dish with some hot pasta, fluffy white rice, or use it to stuff a po' boy. I love a versatile recipe! Click to forward this email and recipes.

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