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February 27, 2014
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It pays to have chefs as friends! Earlier this week we had a massive photo shoot for an upcoming issue of the magazine; David G decided he had to have brabant potatoes as a side dish to a steak he was shooting. Of course, there was not a potato to be found. Emeril's Delmonico is just a few blocks from here, so I called up Chef Anthony Scanio and said, "Chef, I know this is cheeky, but would you please please prepare a side of potatos and slip it out the back door for us??" He did, I'm sure with some eye-rolling and muttering, but he saved our shoot. Which was off to a rocky start anyway; the New Orleans Water board had decided it was a great day to work on lines in our neighborhood, and water pressure moved from nominal at best to nonexistent as the shoot progressed. We scooped up water from the pool and kept it hot on a back burner for washing dishes and washed veggies with bottled water. Improvise... Mardi Gras is in full swing all over the state this weekend. If you're not familiar with parade routes in the city or town you find yourself in, take a minute to look them up; it's pretty frustrating to have your car stuck on the wrong side of a parade. Or to have to cross the river, turn around, and come back in order to get home because your exit off the freeway is THE conduit for parade activity... not that I've done that... at least not lately. Tune in to The Today Show on Fat Tuesday and watch Ralph Brennan's executive chef Haley Bittermann cook some Mardi Gras favorites and give the local's low-down on traditional cuisine for the season. Haley is a favorite on the show, and, even better, a great female representative. There aren't many women heading up culinary staffs, let alone one as prestigious as the Ralph Brennan Restaurant Group. If you're on a parade route, or intend to visit someone who is, the recipes this week have you in mind. All three can be made in advance (the brisket is actually much better made a day ahead of time and reheated), they transport well, and hold well kept for hours in a crock pot. Temperatures here in south Louisiana are going to range from the mid-30s to the mid-70s, so a warm bowl of something will be welcome. You can find a comprehensive list of parades around the state here. 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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Seafood Gumbo My dad took a job at Ingall's Shipyard and moved us from the family homestead in south central Mississippi to the Gulf Coast when I was very young. My mom was a great Southern cook with a traditional repertoire, so the coastal cuisine was exotic to us. My best friend's dad was a deep sea fisherman and I learned to eat seafood gumbo in Miss Elaine's kitchen. This is my recipe as it has evolved over time — I love it, and I've never seen anyone decline seconds.
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Easy Red Beans and Rice Back to childhood- in retrospect, my babysitter was an old Cajun woman who made a pot of red beans and rice every Monday, and they were regularly served in the school cafeteria. I loved the dish from the first bite. This recipe is about as easy as they come -- gather up the ingredients, put them all in a crock pot set to high, stir, set the timer to six hours, and walk away. Make a pot of rice before serving. My personal recipe is a little more complex, but you'll have to wait for the May/June issue of the magazine for it!
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Lil Pachter's Jewish-Style Brisket This is a great party dish, because it needs to be cooked a day in advance and reheated -- it's much better after is sits for a day. It's great as the entrée for a sit-down dinner, and a fantastic addition to a buffet; put some pistolets out with it so people can make finger sandwiches.  |
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Published in Louisiana by Louisianians 2013 Copyright Our Kitchen & Culture, LLC. All Rights Reserved |