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February 4, 2012
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Welcome to Louisiana Kitchen
Friday was my birthday, and I took most of the day off. I did throw a "cocktail party"—a term I throw around whenever there's a bottle of wine and a block of cheese with some crackers on the table. My friend Cyndi called mid-morning to clarify. She said, "Susan, here in the South, if you say you're throwing a cocktail party, people are likely to show up wearing a tiara! You need to make sure people know this is just a party." So I did, and alas, there were no tiaras.
Midway through the evening, I called the room to attention and pointed out that every single person was either in the kitchen or seated at the bar that faces into the kitchen. Many people have asked why we chose "Louisiana Kitchen" as the name for our new magazine, because the editorial product will encompass so much more than food.
Jyl and I both view the kitchen as the heart of our homes—the kitchen and the dining table are where all the important decisions are made. We read cookbooks there, plan menus, write lists, do homework; I'm writing this newsletter there. It's where chefs go to create their artistry, and we believe our Louisiana Kitchen will become an important part of your lives, either vicariously through us, or as a guidebook to your travels around our state.
Jyl is on hiatus this week working with writers to finish off the Premiere edition of the magazine. If you've not subscribed yet, now is a good time to sign up to ensure you don't miss a single copy.
Enjoy this week's recipes, and let us know what's on your mind.
My best regards,
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| Jewish-Style Braised Brisket |
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I am a big fan of braised anything, so I immediately clicked through when Saveur magazine mentioned their readers' favorite braising recipes. I doubled this one for a crowd of people, and served it with sliced French bread for sandwiches. You need to allow 4+ hours for cooking, but hands-on time is less than 20 minutes. Mix up the rub, season the meat, then slice the onions and garlic while it browns on the stove top. Shove it in the oven, take the lid off after an hour, stir it and put the lid back on after another hour, and leave it alone for another two hours. It is fall-apart tender with a delicious barbecue sauce left behind it in the pan. This is now firmly ensconced into my regular food-for-a-crowd rotation. |
| Cabbage with Spicy Ginger Dressing |
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I adapted this recipe from a link I followed off the blog of our friends at The Bitten Word. I served it at my birthday party last night to rave reviews—as requested by all who tried it, here is the recipe. Feel free to substitute diced papaya, apple, pear, or peeled tangerine sections for the mango, and go easy on the sesame oil. A little bit goes a long way. As the recipe notes, add boiled shrimp or shredded poached chicken to make this a full, healthy meal.
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| Ralph Brennan's Creole Jambalaya |
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Ralph Brennan published his New Orleans Seafood Cookbook in 2008 and I am the lucky owner of a signed copy. I cook from it regularly, and this is one of my favorite recipes. Don't let the long list of ingredients deter you; I cheat and throw the vegetables into the food processor. Everything comes together quickly, and you can get everything else pulled together while the base cooks down. This recipe is easily doubled. |
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Celebrate the Food
Culture of the South. The Southern Food and Beverage Museum current list of events. |
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Poppy's weekly radio show on public radio: Listen to archived interviews here.
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Published by Our Kitchen and Culture, LLC Louisiana Kitchen magazine will launch in 2012. Our editorial mission is to provide a unique guide to authentic Louisiana cultural and culinary traditions—and of course, the recipes you'll need to create authentic Louisiana cuisine. Your friends and family will love you. |
Feb 9, 2012 to Feb 11, 2012 Morgan City: 7th Annual Eagle Expo Feb 10, 2012 to Feb 12, 2012 Baton Rouge: Rouge Orleans Metarie: Family Gras Feb 10, 2012 Monroe: 4th Annual “Dancing with the Louisiana Stars” Ponchatoula: February Fun Fever Feb 10, 2012 to Feb 11, 2012 West Monroe: Monster Trucks Feb 11, 2012 to Feb 18, 2012 Gonzales: LSU AgCenter State 4-H & FFA Livestock Show Feb 11, 2012 Ruston: North Louisiana Team Roping Shreveport: Valentines for Wildlife
50+ Events Listed Here
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