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September 22, 2016
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My friend Carolyn called yesterday wanting to know where I've been because she'd not heard from me in a while; my response, where have I NOT been! Los Angeles, Catalina Island, Lake Arthur, Lafayette, Breaux Bridge, and Henderson, all within the past 3 weeks. Which means I'm seriously behind schedule on most everything on my calendar. BUT, we're cooking this week for the upcoming holiday issue of the magazine; there's a 15-pound turkey in the refrigerator for Friday with plans for a modern green bean casserole and a pot pie using leftovers; smoked Cheddar and andouille sausage cheese balls were a hit with everyone yesterday, and today we're diving into both sweet and savory Dutch Babys, a fantastic egg salad, and maybe an eggnog custard. Treadmill, don't fail me now. Back to Carolyn, she called to tell me Kid Chef Eliana, winner of the recent Chopped! Teen, will be signing cookbooks at Poseidon here in New Orleans on Saturday, October 1st. Stop in to congratulate her if you can; I'll stop by to say hello. She's an amazing young woman. Thursday, October 6, you'll find me at the Ella Brennan Lifetime Achievement in Hospitality Award Gala honoring Louisiana Icon Ralph Brennan. Proceeds benefit culinary education programs. Tonight, all Martin Wine Cellar locations (Mandeville, Metairie, Baton Rouge, and New Orleans) are hosting a Flood Relief Benefit tasting. Tickets are just $30; find more details here. Subscribe to Louisiana Kitchen & Culture if you don't already; enjoy this week's recipes, share them with family and friends, try to stay cool and, as always, let me know what's on your mind.
Susan Ford, Publisher P.S. If your subscription expires with the Sept/Oct issues, watch your email and paper mail for subscription renewal notices! Make sure you renew in a timely manner so you don't miss an issue. Call us at 504-208-9959, or click here to renew online. |
Sept/Oct On Sale Now!
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Fresh Basil Pesto Even though the thermometer gives no indication, fall is here! Which means it's time to cut back the basil, which calls for this simple recipe. The beauty of it is, it freezes well. I divide leftover pesto among 4-ounce canning jars, top with a thin layer of olive oil, cover, and stack in the freezer. One jar has plenty of pesto for about a pound of pasta, to season 4 chicken breasts, or to add bright flavor to vegetable soups in the dead of winter.
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Cajun Macaroni Salad From Chef Donald Link's impressive cookbook Down South, this tasty concoction is great for an everyday meal, or double it to take to a potluck or tailgate party! |
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Jalapeño Cornbread with Spiced Sautéed Shrimp From the classic Upperline Restaurant, big flavor with minimal effort. Make the compound butter as much as a week in advance; mix togeter the jalapeño cornbread. Prep and cook the shrimp while it's baking, and you've got a fantastic dinner in about 30 minutes..
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