January 23, 2014        

Congratulations to the DeFelice family, fourth-generation owners of the beloved Pascal's Manale restaurant. The Louisiana Restaurant Association bestowed the Greater New Orleans LRA Lifetime Achievement Award upon them earlier this week.

“The story of the DeFelice family is one that exemplifies the true entrepreneurial spirit that exists in the restaurant industry,” said Stan Harris, LRA President & CEO. “The rich history and traditions found at Pascal’s Manale have contributed to the authenticity and notoriety of New Orleans and our great state."

Speaking of New Orleans and restaurants, I know a fantastic, award-winning Executive Chef who would love to get back to New Orleans after 18 months spent opening restaurants in other parts of the world. If anyone is hiring, email me and I'll happily foward his resumé and guarantee you at least one regular diner.

With another cold snap under way over most of the country, I selected warming recipes this week. My mom liked to make tomato gravy when it was cold out, reader Debbie Guidry shares her Smothered Cajun 7 Steak recipe, and I've included Tommy Centola's Broccoli and Cheese Soupl 

Enjoy this week's recipes, share them with family and friends, and, as always, let me know what's on your mind

Susan Ford

Susan Ford, President

Our Kitchen & Culture, LLC

http://louisiana.kitchenandculture.com

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Jan/Feb 2014 On Sale Now


Tip of the Week:

Tomato Gravy Variations

Click to browse all kitchen tips!


Resources:

LA Farmers Markets- buy local

LA Visitors' Centers


Miss last week's recipes?

Smothered Chicken & Rice (#1 last week)

Baked Ziti with Sausage

Meatball Soup

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Smothered Chicken and Rice

 

Old Fashioned Buttermilk Biscuits and Tomato Gravy

This is how my mother and grandmother made biscuits- no rolling and cutting involved. They both canned a LOT of tomatoes each summer, so tomato gravy made a regular appearance at suppertime on crisp winter nights. Get the biscuits in the oven and make the gravy while they bake - dinner in no time.

Click Here for the Recipe


Smothered Cajun Seven Steaks

Smothered Cajun Seven Steaks

Smothering is a way to render even the toughest cut of meat fork-tender, and, in my mind, the tougher cuts are the tastiest. If you can't find a seven steak, look for a blade or round steak. This recipe is from Louisiana Kitchen & Culture reader Debbie Guidry, and was featured in the Sept/Oct 2012 edition of the magazine.

Click Here for the Recipe



broccoli cheese soup

Broccoli and Cheese Soup

This recipe is excerpted from Louisiana Kitchen & Culture reader Tommy Centola's cookbook You Can't Keep New Orleans Out of the Chef. I happen to think it's great any time of the year, but love it particularly when it's chilly outside.


 



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Jan 22, 2014 to Jan 26, 2014

Lafayette: Cinema on the Bayou Film Festival


 


Jan 23, 2014 to Jan 26, 2014

Alexandria: Annual Mardi Gras Cluster Dog Show


Jan 24, 2014 to Jan 26, 2014

Houma: Southern Louisiana Boat, Sport & RV Show

Monroe: KNOE Boat & Outdoor Show


Jan 25, 2014

Houma: Houma’s Courthouse Chili Cook-Off

Houma: Terrebonne Livestock Association Rodeo-Winter Series

Houma: SOUPer Bowl for United Way for South Louisiana

Opelousas: Opelousas Gumbo Cook-off


Jan 25, 2014 to Jan 26, 2014

Lake Charles: Home Show of Lake Charles

Ponchatoula: Ponchatoula Citywide Inventory Clearance Sale


 

Jan 26, 2014

Bossier City: Signature Bridal Show


Jan 30, 2014 to Feb 1, 2014

Feb 1, 2014


View entire event list here (search by name, city)

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