June 24, 2024
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It looks like we're in for a brutally hot summer; the heat index has had us well over 100F by mid-afternoon most every day this week. The good news is, there has been rain, so my herb garden is thriving. I'm going to make fresh basil pesto for dinner tonight, with a plate of sliced Creole tomatoes and pickling cucumbers on the side. Easy enough to do without heating up the kitchen. For the recipes this week, I'm mixing things up a bit. First up, a shrimp fricassee from chef Vishwesh Bhat. His Indian heritage shows up in his takes on traditional Southern dishes. Next, an easy recipe using prepared ricotta; I'll add some good Italian sausage to that bowl. And finally, a meal with a lengthy set of ingredients; get the chicken started marinting the night before along with the tahini dip it's served with. Delicious! Enjoy the recipes, stay safe and healthy, and, as always, let me know what's on your mind. Best regards, Susan Ford, Publisher and Editorial Director
Last week's recipes: • Seafood Creole • Summer Shrimp Wraps • Chicken Fra Diavolo |
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