February 15, 2019


Cookbook recommendation: Who's got one for me?

I think that learning to cook Middle Eastern food is next up on my agenda. I know that's a very broad category, so I thought I'd turn to y'all. Do you have any favorite cookbooks in the category? I have Shaya, Jerusalem, and The New Persian Kitchen, but that's about it in my *extensive* collection. (That's my husband laughing you hear in the background.) Email me if you love any you think I should take a look at.

My niece left yesterday; she and I had a very productive and tasty few days in the kitchen. We loved everything we made, but our two favorites for the magazine were a crawfish wonton soup, and pasta shells stuffed with some of the best meat sauce I've made. If you're a subscriber, you'll find them in the magazine in a few weeks; if you're not,  now's the time to subscribe.

Mardi Gras festivities have been going on all over the state for several weeks, but things begin to notch toward high gear this weekend. You'll find a handy map with links to goings-on all over the state here.

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 Ford, Publisher and Editorial Director

Louisiana Kitchen & Culture

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Last Week's Recipes:

Seafood Gumbo PieHaydel's King CakeSteak with Parsley Sauce

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Beef Tenderloin Oregano Butter

Beef Tenderloin with Oregano Butter

From Virginia Willis' recent cookbook Secrets of the Southern Table, this recipe is inspired from a dish at The Bright Star, a Greek restaurant opened in Bessemer, AL in 1907. It marinates the meltingly tender but not so flavorful cut of meat, then serves it topped with a tasty compound butter, that you will undoubtedly find many other uses for.

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Pan-Seared Sea Scallops

Pan-Seared Sea Scallops

Simplicity itself: Just a few ingredients go into this dish, so make sure they're the best you can acquire. Choose dry-packed scallops for the best flavor and sear.

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Black-Bottom Pie

Black-Bottom Pie

Guess what the most expensive ingredient for this ice-box pie was when it first debuted at the turn of the 20th century? The ice necessary to refrigerate it! This version, from Martha Stewart, spikes the meringue with a little rum; I might be tempted to use the satsuma liqueur from Bayou Rum instead. I love orange and chocolate.

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Beef Pot Pie

Venison or Beef Stew with Rosemary Dumplings

From LKC contributor Tara Ambrose, she uses deer she shot herself in this recipe, but beef works too. My Louisiana Kitchen & Culture subscribers will find the recipe on page 50 of the January/February 2019 edition; subscribe today and get your own copy. We're offering 1-, 2-, and 3-year subscriptions starting at $25.

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Taste Tammany

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