LOUISIANA KITCHEN
Louisiana Kitchen fish finder
 December 31, 2011  _
Susan Ford

I'm generally optimistic at the beginning of the year, and this is no exception. There has been a lot of change, but I'm one of those people who embrace change. I view it as an opportunity to expand my horizons and learn something new, so I am very excited about getting the print version of Louisiana Kitchen off the ground early this spring.

 

Of course, it undoubtedly helps that I've been on the launch team of at least half a dozen magazines with readerships ranging from 10,000 to 350,000. I understand the logistics and, unlike some of the geeky computer magazines I've worked on in the past, I really love our subject matter. Stay tuned—we'll post progress here.

 

I wrote about pasta sauce last week; I prepared it for my nephews Christmas Eve and it was a hit. Even my first generation Italian mother in law voiced her approval. By popular demand you'll find the recipe here; it's not fancy, and I'm sure my chef and cooking friends will have suggestions for improvement, but it's a family tradition with a lot of great memories.

 

We will return to our normal format after the first of the year; below you'll find links to the ten most popular recipes of the year.

 

We wish you health, happiness, wealth, and good luck for 2012.

 

My best regards,

Susan Ford, President
Kitchen and Culture Co.
http://louisiana.kitchenandculture.com
susan@kitchenandculture.com  
jyl@kitchenandculture.com

 

P.S. Many of you have been reading my newsletter for quite some time. I'd love to hear from you over the holidays.

 

How you can help us grow: 

 

  • Subscribe to Lousiana Kitchen magazine - it's new! Reserve your premiere issue today (released in early 2012)!
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Tastiest Towns in the South:

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Celebrating the New Year with
Seafood and Champagne

Appetizers based largely on seafood have been my fallback for every New Year's Eve gathering I have hosted for as long as I can remember. They are the perfect accompaniment to the river of champagne that inevitably flows out of the tail end of one year into the infancy of the next.

Most of my go-to dishes can either be prepared in advance and heated just before serving or prepared in advance and served chilled straight from the refrigerator.  My friends "ooh and aah" every year and no one seems to care that I am serving the same thing again and again.

Jyl's New Year's musings are here, along with several recipes for her contributions to NYE festivities.
SoFAB
Celebrate the Food
Culture of the South.
The Southern Food and Beverage Museum current list of events.
LA Eats
Poppy's weekly radio show on public radio: Listen to archived interviews here.  
  Top Ten Recipes of the Year  
  1. Gulf Shrimp and Grits
  2. Besh BBQ Shrimp
  3. Holiday Shrimp Pasta
  4. Seafood Stuffed Mirlitons
  5. Louisiana Blue Crab Bisque
  6. Sparkling Rudolph
  7. Golden Potato Soup with Fried Gulf Oysters
  8. Louisiana Jumbo Lump Crab Cakes with Soybean Succotash
  9. Meyer Lemon Mousse
  10. Andy Benson's Oyster Dressing

I'm beginning to think you all may really, really like Louisiana seafood...
Calendar of Events
Published by Kitchen and Culture Co., 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 at home. Your friends and family will love you.

Interested in Advertising?

email Susan

 

 

The last two weeks of the year are quiet, and we are on semi-vacation.

 

Check your local Visitor's Bureau website for information on what's happening in your area, or browse our scarce calendar of Events Listed Here.

 

We'll be back to our regularly scheduled calendar of events after the first of the year.

 

CALL TO ACTION:  Email your events, fairs, festivals, and other interesting happenings to events@kitchenandculture.com

Or upload them yourself, complete with pictures. Must be a registered user, but that's easy and free.

 
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