December 14, 2017
I survived the bitter cold weather last weekend, and would love to know how many cubic feet of roux was prepared in the state. We got just a few flurries here in New Orleans, and a little sleet, but several inches fell in other parts of the state. My tropicals survived!
I'm putting the finishing touches on my January/February issue this week, and it's loaded with comfort food. We went all out and prepared Julia Child's classic Boeuf Bourguignon, using venison instead of beef, and a batch of sumptuous egg noodles my 2nd generation Italian husband declared as good as any his mother ever made.
We also learned to make five different kinds of gnocchi, all delicious, and there are several different sauces and toppings to go along with them. It's an all-around great issue. If you're not a subscriber, it's not too late to add yourself to the list; subscribe today and you'll see it shortly after the new year.
I hear a version of this over and over again from readers: "My -- son/friend/sister/uncle -- and I both love to cook, and we LOVE your magazine. We schedule time to spend on the phone together, going through each issue as soon as it arrives to plan what we're going to cook out of it. We live far apart and don't get to see each other as often as we'd like; this ritual helps us place ourselves mentally in the same kitchen. Thanks so much!"
If you've got a close friend or relative you don't see nearly enough of, consider a gift subscription for them and get a similar ritual going for you. A 1-year subscription is just $25, less than the cost of a quality cookbook, and each issue is packed with an entire cookbook's worth of recipes. We'll mail their first issue, the 2017 Holiday Food Guide, next week to arrive in time for Christmas, along with a gift card with your personalized message. Click here to order, or call us at 504-208-9959.
Bonus: You'll be supporting a small, New Orleans-based, locally-owned business.
See our calendar of events below for a great listing of holiday-themed events around the state over the next few weeks. There are too many Christmas parades to list; click here for a comprehensive list, and email Jim if we've left any out that you know about.
Enjoy this week's recipes, share them with family and friends, and, as always, let me know what's on your mind. Please remember that food banks struggle this time of year; pick up a few extra items of non-perishable food items and make a donation to your local food bank.
Tip of the Week: Everyday Cooking Tips from Chef Paul
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