February 21, 2019


Thanks for the recommendations.

I asked last week for you to email me some of your favorite cook book titles that specialize in Middle Eastern food; it's the next world cuisine I want to spend some time exploring. Many of you took the time to write, and I thank you. I've ordered a few, and I'm looking forward to diving in after Mardi Gras.

Mardi Gras festivities have been going on all over the state for several weeks, but things really notch into high gear this weekend. I have friends visiting from the Portland area and they've never experienced Mardi Gras; they're starting out here in New Orleans, then will head over to the Breaux Bridge and Lafayette area to experience their brand of Mardi Gras. I bet they'll come back for many more Mardi Gras seasons after they get home and think about this one! 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:

Pan-Seared Sea ScallopsBeef TenderloinBlack Bottom Pie

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January/February 2019

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Fish or Chicken en Papillote

Fish or Chicken en Papillote

This is a versatile recipe; once you make a a time or two, you'll add your own twist. It looks and tastes very impressive, but comes together with nominal effort. Use chicken or fish, baby greens, lemon, and herbs to preference; just make sure to open up the cooked packet under your nose so the delicious aroma tickles your taste buds.

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Baked Ziti with Creme Fraiche and Spinach

Baked Ziti with Creme Fraiche and Spinach

From the excellent cookbook Back Pocket Pasta, this is a crowdpleaser. Don't let the long list of ingredients deter you; it's mainly just measuring and assembling. If you start the ziti after you've got the sausage browning, you'll have this in the oven in about 30 minutes, with time to sit down and enjoy a glass of wine before serving.

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Garlic Chicken

Garlic Chicken

This is a simple recipe packed with flavor; use breast or thighs, or a combination. The pan is finished off by stirring in a punch of flavor via a garlic and parsley concoction; it's equally good served over cooked pasta or rice.

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Brazilian Shrimp Stew

Shrimp Sauce Piquant

This recipe is from the cover story of the January/February issue and is as delicious as it is beautiful. My Louisiana Kitchen & Culture subscribers will find the recipe on page 39 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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