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March 6, 2014
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I spent yesterday in Baton Rouge, catching up with friends, strategizing over upcoming issues, and having a GREAT lunch at Stroube's. I had the Ash Wednesday lunch special; mahi mahi over green beans, with a little hollandaise. It was fantastic. I dragged myself back onto the dreadmill at the end of January in an effort to get off some of the weight my work-aholic second half of 2013 led me to put on, and I was happy to see an extensive selection of very tasty but health-conscious options on the menu. Plus our waiter was delightful; it was his first week on the job, he was excited to be there, and engaged us without being obnoxious. You have to love that in a lunch waiter. I went on to meet our culinary media director and photographer David Gallent at Tony's Seafood for an upcoming Roadmap piece; we got the tour, and BONUS, they sent me on my way with Boudin Balls to fortify myself on the trip back to New Orleans... I'll work those off on the treadmill tomorrow. Louisiana is headed into spring Festival season. Even though we've had summer, winter, and spring in the first four days of this week, warmer weather awaits. Check out our calendar below for what's happening around the state. For those of you who do not yet subscribe to our print magazine, I have put together an exclusive look at some of the pages. Click the links below for pages from our July/August 2013 edition:
If you like what you see, subscribe to the print magazine so you don't miss any of the fun. Remember, it makes a great gift for friends and family, too. 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 subscribers to the print magazine keep this weekly newsletter free to you, so please consider getting your own paid magazine subscription click to subscribe to Louisiana Kitchen & Culture in print. Still not sure then start with a trial Only $10 gets you the special trial subscription |
Jan/Feb 2014 at newsstands Now |
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Pecan-Crusted Gulf Fish This recipe works with any firm, white-fleshed fish; my favorite is drum, but I buy whatever is freshest. It's low in calories, carbs, takes less than twenty minutes start to finish, and is great with a side of lightly steamed asparagus or spinach and a rice pilaf.
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Cafeteria Yeast Rolls Remember those big, fluffy rolls you used to get in the school cafeteria? I absolutely loved them. A reader emailed me this recipe a while back, and it really brings back memories. It makes a big batch, and they keep well enough; make a batch and see what memories come back to you.
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Salmon Croquettes At My Grandmother's Knee, published by Thomas Nelson, is a collection of recipes from grandmothers from all over the south. It includes recollections of learning to cook, learning about Southern hospitality, and much more. This recipe comes together out of pantry staples and is on the table in ten minutes; it was one of my mother's go-to weeknight recipes when she had no patience or energy left for a more complicated meal, and we all loved these.  |
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Published in Louisiana by Louisianians 2013 Copyright Our Kitchen & Culture, LLC. All Rights Reserved |