May 6, 2022

Susan Ford



Happy Mother's Day, for those of you who celebrate it. It's early this year; the grocery stores around me are bursting with floral bouquets and orchids. I don't think there's a brunch or lunch reservation to be had at a white tablecloth restaurant in New Orleans Sunday... good luck if you've waited until the last minute.

I'm going on a long, well-deserved vacation next week and I can't wait. I *may* have time to produce a newsletter before I go, but you may not hear from me again until the week before Memorial Day.

For the recipes this week, I selected two that would be good choices for a decadent Mother's Day brunch at home. The first is a simple crabmeat omelette from the Galatoire family cookbook, the other is a personal favorite from chef Chris Montero for a boudin benedict. I close it out with an easy quiche from chef John Folse. Enjoy the recipes, stay safe and healthy, and, as always, let me know what's on your mind

Laissez les bon temps rouler!


Susan Ford, Publisher and Editorial Director

Louisiana Kitchen & Culture

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Galatoire's Crabmeat Omelette

Galatoire's Crabmeat Omelette

If you don't have your Sunday brunch reservation made, add this recipe from the family cookbook to your menu, and enjoy Galatoire's at home. If your omelette game is on point, it's an easy dish to get on the table.

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Boudin Benedict

Boudin Benedict

If, like me, a Benedict is more your choice for a decadent brunch, go for this one from my friend chef Chris Montero. You can prep everything the night before, leaving the shaped boudin patties refrigerated overnight-- there's even a tip on poaching the eggs in advance and reheating in simmering water.

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Bayou Shrimp Quiche

Bayou Shrimp Quiche

This one stretches my rule of 1 hour or less for a weeknight recipe, but most of the time allocated is the time that the quiche bake, undisturbed, leaving you free to get some nightly chores taken care of. With the longer evenings, our dinners tend to be later anyway... the recipe makes two, so freeze one or share one-- or halve the recipe.

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