August 22, 2019 | Louisiana Kitchen & Culture

August 22, 2019

Last night we went with friends to Brigtsen's to enjoy the COOLinary menu-- it was hard to pick among all the choices. Thankfully, everyone at the table was willing to share, so we got a little taste of all of it.

Whether it's COOLinary here in New Orleans, Eat Lafayette, Tammany Taste of Summer on the Northshore, or your own town's summer restaurant promotions, it's a good time to get out and support your local restaurants.

This weekend I'm heading up into Mississippi for my Great Aunt Mary Alma's send-off. She made it to 100 years and 5 months; she was a school teacher in her younger years. She loved children and mentored untold numbers of young people over the many decades. She lived a good life, she will be missed.

If you're not a subscriber you're missing the best of what we do; subscribe today and help support this small business. You'll get your first issue, the July/August issue pictured here, next week, and readers are telling me they're loving it.

Enjoy this week's recipes, share them with family and friends, and, as always, let me know what's on your mind. Have a great weekend.

Best regards,

Susan

Susan Ford, Publisher and Editorial Director

Louisiana Kitchen & Culture

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Last Week's Recipes:

• Trout Almondine

• Spanish-Style Toasted Pasta with Shrimp

• Hickory-Smoked Barbecue Chicken


	Pasta with Shrimp in Tomato Cream This is a simple dish that packs in a ton of flavor. It comes together in the time it takes to boil a pot of pasta; have a green salad ready for a side dish and serve with plenty of French bread for the sauce. Click to forward this email and recipes.

	Fresh Off the Cobb Corn Chowder Make this one while the summer sweet corn is still in season. Delicious as is, by all means feel free to stir in some cleaned Louisiana shrimp just a few minutes before you remove it from the heat.. Click to forward email and recipes.

	White Bean and Sausage Gratin This versatile dish can be loaded up with greens, or not, as you prefer. As sized, it makes 6 servings, which sounds like a lot, but it will keep for several days and reheats well. Click to forward email and recipes.

	Caribbean Fruit Salad This fruit salad, served chilled, is perfect alonside anything you might pull off the grill this summer! My Louisiana Kitchen & Culture subscribers will find the recipe on page 15 of the July/August 2019 edition; subscribe today and get your own copy. We're offering 1-, 2-, and 3-year subscriptions starting at $25. Click to forward email and recipes.