February 15, 2019 | Louisiana Kitchen & Culture

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

Susan Ford, Publisher and Editorial Director

Louisiana Kitchen & Culture

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Last Week's Recipes:

• Seafood Gumbo Pie • Haydel's King Cake • Steak with Parsley Sauce

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Tip of the Week:

Choosing the Right Oil for the Task


	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. Click to forward this email and recipes.

	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. Click to forward email and recipes.

	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. Click to forward email and recipes.

	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. Click to forward email and recipes.