December 10, 2015  

I never did get that gumbo made, and the weather's warmed up again. I did, however, make a good pan of jambalaya; you'll find recipes for both red and brown in the January/February issue of the magazine, along with an explanation of why they're different.

That's part of what is so interesting about this job -- delving into the whys and wherefores of why we eat what we do, why each community takes similar ingredients and turns out a dish that can be slightly different, all the way to something with a completely different flavor profile.

I have an exploration of the different styles of chicken and dumplings to be found across the region scheduled for later in the year, and you can bet good money I'll be at that photo shoot with a handful of clean forks in my back pocket. I can't wait for that one; if my brother TIm finds out about it, he'll gate crash. He always finds the dumpling-maker at any gathering.

I did manage to finagle a spot on the gumbo-judging team at the Festival of the Bonfires in Lutcher this Friday night, along with the bread pudding bake-off and the potato salad showdown. I'd to be there for 4:30 in the tent next to the cook off pavilion; stop by and say hello if you're there.

Holiday gifts: those of you who gave a gift subscription to Louisiana Kitchen & Culture last year should be receiving your renewal lists in the mail; they went out just before Thanksgiving. Get those turned around promptly and we'll send out gift cards to your recipients; for fastest service, give us a call: 504-208-9959.

Anyone on your list who enjoys cooking will appreciate the magazine; we offer a range of choices, from $10 for a trial subscription, $25 for a year, all the way up to $100 for every issue published from launch date through the end of 2016. 

This week's recipes: Emeril's Turkey Roulade was a favorite at the 2013 photo shoot; James Beard Award-winning chef Tory McPhail's Shrimp & Tasso Henican is an easy but sophisticated holiday appetizer, and I've excerpted a great corn bread dressing recipe from Chef John Folse's latest cookbook. Enjoy this week's recipes, share them with family and friends, and, as always, let me know what's on your mind. Also, keep in mind that food banks struggle this time of year; consider making a donation if at all possible. 

Jambalaya! How would you like to win an ample selection of Louisiana crab meat and shrimp for an authentic Louisiana Jambalaya, plus a King Cake?  And a Hurricane Mix, plus Mardi Gras beads, all delivered in time for a Mardi Gras party.

Click here to enter - it's free! We're asking you to list some of your favorite Mardi Gras party food.

Susan Ford

Susan Ford, Publisher

Louisiana Kitchen & Culture

Order TODAY to reserve your Holiday Issue:

(68 exclusive recipes inside)

Subscribe Today.


Louisiana Farmers Markets 

Louisiana Visitors' Centers

Tip of the Week:

Susan's Turkey Tips

Miss last week's recipes?

Susan's Seafood Gumbo (most-viewed last week)

Susan's Red Beans and Rice

Rose's Meat Balls

 Looking for a specific recipe? We have over 1,200: Click here!

The bundle includes the first 22 issues of the magazine - every issue we've published - plus a subscription for all of 2016.

Click here to order your Bundle Plus, or call 504-208-9959.


Shrimp & Tasso Henican

Shrimp & Tasso Henican

This is a visually stunning and absolutely delicious holiday appetizer by Chef Tory McPhail of Commander's Palace. At first glance it looks complicated, but it really isn't; prepping the peppers and making the buerre blanc sauce are the only two time-consuming steps.

Click to forward this email and recipes.

Southwest Airlines Cargo
Emeril's Turkey Roulade

Emeril's Turkey Roulade with

Wild Mushroom Stuffing

This recipe was part of Emeril's Chef's Table feature story that appeared in the 2013 holiday edition of the magazine. He shared some of his family's favorites. Several readers told me they made it for their own holiday gatherings to rave reviews. Bonus- it's really easy, and you'll think of all kinds of other uses for the wild mushroom stuffing. 

Click to forward email and recipes.

John Folse's Shoepeg Corn Bread Dressing

John Folse's Shoepeg Corn Bread Dressing

I mentioned the launch of John Folse and Michaela York's new cook book "Can You Dig It? Louisiana's Authoritative Collection of Vegetable Cookery". I got my copy and it's every bit as wonderful as I thought it would be. This recipe comes from it, and is a perfect addition to any holiday meal. Meet him in person at one of several book signings around the region: click here for a schedule.

Click to forward email and recipes.

        To Add or Correct an Event email: Jim

Click here for 2015 Louisiana Christmas Parades, Events and Festivals

Dec 9, 2015

Dec 10, 2015

Dec 10, 2015 to Dec 11, 2015

Dec 11, 2015 to Dec 13, 2015

Dec 11, 2015

Dec 12, 2015

Dec 12, 2015 to Dec 13, 2015

Dec 13, 2015

For all events click here

See what we're doing on Facebook |

2015 Copyright Our Kitchen & Culture, LLC.  All Rights Reserved

Published in New Orleans, Louisiana

Kitchen & Culture  1450 Annunciation Street #2119  New Orleans, LA 70130

Find us on line | Subscribe to Magazine | 504.208.9959 | Forward this email