November 30, 2017 | Louisiana Kitchen & Culture

November 30, 2017

Well, tomorrow we start the final month of the year. And that means we're less than 4 weeks away from Christmas -- I suggest a gift subscription to Louisiana Kitchen & Culture for anyone on your list who likes to cook, and enjoys exploring Louisiana's unique culinary culture and heritage. A 1-year subscription is just $25, less than the cost of a quality cookbook, and each issue is packed with an entire cookbook's worth of recipes. We'll mail their first issue, the 2017 Holiday Food Guide pictured at right, to arrive in time for Christmas, along with a gift card with your personalized message. Click here to order.

Bonus: You'll be supporting a small, New Orleans based, locally-owned business.

My friends Chefs Samantha and Cody Carroll's (Sac au Lait, New Orleans, and Hot Tails, New Roads) new television show, Cajun Aces, debuts on the Food Network Saturday night at 7:00 central time; be sure to tune in. If you have a copy of my Jan/Feb 2017 issue, they co-wrote the Chef's Table feature and give an entertaining account of what it's like to spend a day in their life.

See our calendar of events below for a great listing of holiday-themed events around the state over the next few weeks. There are too many Christmas parades to list; click here for a comprehensive list, and email Jim if we've left any out that you know about.

Enjoy this week's recipes, share them with family and friends, and, as always, let me know what's on your mind. Please remember that food banks struggle this time of year; pick up a few extra items of non-perishable food items and make a donation to your local food bank.

Best regards,

Susan Ford, Publisher

Louisiana Kitchen & Culture

Tip of the Week: Did you know cooking spray can help with this?

Miss last week's recipes?

• Best-Ever Mashed Potatoes

• Creole Oyster Spaghetti

• Green Bean Casserole

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(88 exclusive recipes inside)

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	Salmon Croquettes Try this as an antidote to turkey fatigue, try these salmon croquettes for a change. They come together in just a few minutes, and are great with tartar sauce, remoulade, or cocktail sauce; use them to stuff a sandwich or French roll; or put them atop a crispy green salad. Feel free to substitute the salmon with chopped cooked shrimp, crab, or crawfish tails. Click to forward this email and recipes.

	Patrick Mould's Corn and Crab Bisque The chef's note on this recipe says it all: This is the quintessential Louisiana Bisque. You can use any fresh seafood, but jumbo lump crab, in my opinion is the best. The flavor obtained when it is simmered in the cream is to die for; worry about the calories later. Click to forward email and recipes.

	Smothered Cajun 7 Steaks Also known as blade steaks; if unavailable, substitute round steaks. These tasty but tough cuts of beef benefit from a long, slow braise and produce a wonderful gravy that all but demands hot fluffy biscuits. Click to forward email and recipes.