February 22, 2018

We are enjoying lovely weather, after an unusually cold winter. I've got doors and windows open, with fresh air blowing through. And dust bunnies so big I'm calling them feral; the cats put on a heavy winter coat, and now they're blowing it. My Roomba earns its keep this time of year.

Next weekend is the Los Isleños Festival out in St. Bernard Parish, and I'm looking forward to attending. I don't know much at all about this culture; we've got a feature story coming up and I'm excited about delving into it, and learning more about their culinary traditions and heritage. Tasty, I'm sure! If you know someone I should meet, a recipe I should investigate, etc. drop me a note.

Monday morning I'm due to report at 7:30 for my part in judging a segment of the culinary portion of the annual Louisiana ProStart invitational at the convention center. I enjoy this competition, and the work I do with the annual 4-H competition in August; watching the fierce concentration the young people put into their work is inspiring.

Congratulations to my friends Dustie and Denise Latiolais; they've just opened up brick-and-mortar Cochon Cannery on Main Street in Breaux Bridge. Known for their Bacon Jam, you'll find other porky products there, and will also usually find them at the Lafayette farmers market on Saturday mornings. Tell them I said hello when you stop in to check out the new store.  

Enjoy this week's recipes, share them with family and friends, and, as always, let me know what's on your mind

Best regards,

Susan Ford

Susan Ford, Publisher

Louisiana Kitchen & Culture

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Crawfish Pie

This easy recipe is packed with flavor. Mix up your pie crust dough and get it chilling, then cook the filling and set it aside to cool a bit while you roll out the dough. This isn't quite dinner in an hour if you do take the time to make your own crust, but it's not going to require much longer than that; it bakes undisturbed for half an hour, leaving plenty of time to make a salad.

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Char-Grilled Artichokes

Char-Grilled Artichokes

I have yet to meet an artichoke I didn't like, and they're starting to show up in the local market. This simple preparation is one of my favorites.

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Pesto Chicken Turnovers

Pesto Chicken Turnovers

The aha! technique here is puff pastry, the recipe mixes shredded cooked chicken with pesto and cheese, a combination I love. But after reading the recipe, my mind immediately started churning out all sorts of other combinations to tuck inside the delectable golden sheets...

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Vegetable Beef Soup

Vegetable Beef Soup

This has been a favorite since childhood, and it's good no matter what the temperature is outside. You'll find this delicious weekend recipe on page 16 of the current issue, available at newsstands and by subscription. Subscribe today, and get your copy next week.

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