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November 5, 2014
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Countdown to Thanksgiving! Just three weeks to go. It's one of my favorite holidays of the year; I love turkey, stuffing, and gravy and always make sure there's plenty for leftovers. What do you consider to be a necessity for your Thanksgiving menu? Email me, and include a recipe if you have one. Speaking of holidays, it's not too early to start your shopping. We suggest a gift subscription to Louisiana Kitchen & Culture for all the people on your list who love good food. Our Bundle Plus Gift Package is very popular: this gift starts with the first 16 issues of the magazine, delivered before Christmas in a priority mail box, and continues to delight them every other month with a gift subscription for all of 2015. That's more than 1,200 recipes in all, most with mouthwatering photography. Plus, interesting travel destinations, and an insider's guide to Louisiana's culinary culture and heritage. That's a spectacular gift!
Next week I'm off on a whirlwind tour of the state and will report back on the tasty and interesting bits. Meanwhile, enjoy this week's recipes, share them with family and friends, and, as always, let me know what's on your mind.
Susan Ford, President P.S. Our Holiday issue is in the mail, get your copy, Click to subscribe to Louisiana Kitchen & Culture in print. You'll receive exclusive recipes and articles with plenty of photos of food, people and places. Celebrate Louisiana with us.
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Our Holiday issue is in the mail and on the way to newsstands. Get your copy; Click to Subscribe |
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Pumpkin Soup This is a basic pumpkin soup,spiced up with a little curry powder and an unexpected but welcome spash of soy sauce -- sweet and salty is one of my favorite combinations. As shown here, it's topped with toasted pumpkin seeds. Feel free substitute a swirl of creme fraiche, sour cream, Greek yoghurt, or fried onions, shallots, and/or garlic. FYI, we have spent the time to roast, purée, and strain pumpkin; quite frankly, it doesn't taste any different than a can of Libby's. Click to forward email and recipes.
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'Les is More' and 'Roll Tide' Bartender extraordinaire Lu Brow at the Swizzle Stick Bar took intercollegiate rivalry to a new level with two specialty cocktails she created for the 2012 BCS championship between Alabama and LSU. Given it's the Big Game this weekend between the two rivals, I thought it was appropriate to dust off the recipes this week: |
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Chef Paul Prudhomme's Quail Ridge Press has a long history publishing compilations of the best Louisiana-themed recipes from various cookbooks. Out this fall is "Best of the Best from Louisiana Cookbook III; it's loaded with more than 200 recipes, many with full color photographs. You'll find plenty of classics; it also makes a nice gift. Click to forward email and recipes.  |
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Published in Louisiana by Louisianians 2013 Copyright Our Kitchen & Culture, LLC. All Rights Reserved |