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September 11, 2014
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This week has been a marathon of photo shoots--fantastic food lined up for our upcoming holiday issue. Speaking of great food, your Sept/Oct issue is in the mail (cover pictured at right) and should begin hitting mailboxes late this week/early next. It has more than 65 recipes in it, from professional kitchens and home cooks alike. Friends who've had a sneak peek tell me it's the best issue yet. My niece Jessica and her daughter Jenna (5 last Thursday), and nephew Jonathan, his wife Kayla and their son Mason (9 months) were over this past weekend to help me decorate Christmas cookies for a shoot. (It is clear that none of us should quit our day jobs; more on that down the road). Jenna operates at 110% or 0%, and Mason is perpetually happy. We got an early start and were done with the work portion of the day by noon, leaving us an afternoon for family time. It was a nice day. Both kids were asleep in their carseats before they got on the freeway, and that's just two traffic lights away, so you can imagine how tired they were. The Weather Speculators are promising a cool front over the weekend, and I've optimistically provided a chowder recipe, a deconstructed chicken with stuffing recipe, and in case the cool front doesn't materialize, a lighter Crunchy Chicken Salad below. As contributor George Graham said, "turn the AC down to low, light a fire, and make the chowder even if it is still 90 outside. It's that good." 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. Click to subscribe to Louisiana Kitchen & Culture in print.You will love the magazine, exclusive recipes and articles with plenty of photos of food, people and places.
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Festive Roast Chicken and Stuffing Dinner party perfection. The chicken can be seasoned, bread cubes toasted, and sausage and vegetables cooked up to two days in advance; then all you need to do is brown the chicken (15 minutes or so) mix the stuffing, and put this in the oven for 45 minutes or so. It needs to rest for 10 minutes after coming out of the oven, leaving you with an hour or so of time to put together a salad and a side dish. Click to forward email and recipes.
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Fish Camp Chowder From LK&C reader George Graham's popular blog Acadiana Table, this is a classic seafood chowder. If you are unlucky enough to not have access to speckled trout, use any firm-fleshed mild white fish. Just make sure to have lots of hot crunchy French bread for serving. Click to forward email and recipes.
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Debbie's Crunchy Chicken Salad From LK&C charter subscriber Debbie Guidry Gautier, this salad comes together quickly with the use of a store-bought rotisserie chicken. It's great as a lunch or served atop a green salad; slice a croissant or some hearty bread and make a sandwich, or add some cooked pasta for a hearty meal. Click to forward email and recipes.  |
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Published in Louisiana by Louisianians 2013 Copyright Our Kitchen & Culture, LLC. All Rights Reserved |