I have always enjoyed the holidays, and the foods tied into the season, but this year I'm struggling to get into the spirit. My mother passed two years ago this week and my husband and I have had a tough couple of years with family in general. That's what happens when we get older, I guess.
BUT—I found two index cards as I continued the ongoing task of sifting through my mother's paperwork last weekend; recipes in her impeccable handwriting for her sugar cookies and for ginger crinkles. I'm going to bake this weekend, and make some of my grandmother's favorite Christmas candies. Make sure you "like" us on Facebook; I'll post pictures and recipes as I go along. I am sure it will be more than good for my soul; kitchen time almost always is for me.
Meanwhile: Legendary Chef Rene Bajoux took over the kitchen at the Rib Room at the Omni Royal a few months ago, and we were treated to an incredible media luncheon there on Wednesday; he unveiled his new dessert menu, and we have a recipe below. While at the Rib Room, eat prime rib; I ate the whole thing.
Jazzmen Rice had us at their company tailgate/holiday party over the weekend, as did La Petite Grocery; and we went back in to ROOT to sample the menu yet again. It remains amazing; pictures from a previous trip are here.
Chanukah starts next week, and our friend Chef Alon Shaya of Domenica has given us some family recipes for the season, and talks about the menu he has availble for the eight days at the restaurant. Give it all a look—it's delicious, and we really appreciate him.
Enjoy this week's recipes, and let us know what's on your mind. The treadmill looms come January 2; eat up!
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)!
- Become our friend on Facebook: click the link to the right and help us get the word out.
- If you're wondering who we are take a look at our core capabilities page experts in the business of publishing (print and electronic), culinary marketing, PR, recipe development and cooking stage production.
Last-Minute Gift Idea
Give the cooks on your holiday list a taste of Louisiana with a gift subscription to Louisiana Kitchen.Gift cards will be mailed in time for Christmas delivery for orders placed prior to noon New Orleans time December 20; for orders placed later in the week, provide an email address and we'll email a gift card.
Follow Us on Facebook:
Recent Blog Entries:
A Conversation with Leah Chase
"Golden Boot" Gumbo for LSU Tailgating
Resources:
Louisiana Farmers Markets
How to Carve a Turkey
Regional Visitors' Centers
Miss last week's recipes?
Interested in Advertising?
Email Susan Ford for a rate card
Jyl on the Greasing of the Squeaky Wheel
Probably the result of a slip-up at the Ortho factory, I was born 17 years after my brother and 13 years after my sister. They flew the coop when I was very young, leaving me to a relatively boring, lonely childhood. I’ve always had a strong creative urge so when the crayons broke and the felt tips were bone dry I decided to try my hand at cooking when I was 5 or 6. There was little supervision so I was free to really wreck havoc and churn out some true culinary disasters (think scrambled eggs with all manner of refrigerator detritus thrown in to make a “special” omelet).
Jyl's story of finally getting the gigantic kitchen hutch all of us dream of is here, along with several recipes from her childhood cookbooks.
Culture of the South.
The Southern Food and Beverage Museum current list of events.
Grilled Gulf Shrimp with Black Bean Cake
Chef Susan Spicer's recipe threads shrimp seasoned with garlic, cumin, and coriander onto a skewer. They're grilled, then sauced with a concoction of shallots, orange, garlic, cilantro, butter, and more, then plated with a black bean cake that is a delicious combination of sweet, hot, and savory.
Delicious.
Gulf Shrimp and Black Bean Cake.
Watch video of this recipe here.
Sizzling Gambas al Pil Pil
Chef Glen Hogh specilizes in Spanish small plates, or "tapas". This one is perfect for holiday entertaining; you can make the pastry shells AND the delishious filling in advance; heat them quickly at the last minute, serve, and bask in praise. Divine!
Sizzling Gambas al Pil Pil recipe here.
Watch video of this recipe here.
Grand Marnier Creme Brulee
Legendary Chef Rene Bajoux is now heading up the kitchen at the Rib Room at the Omni Royal in New Orleans. This recipe is meant for serving a crowd- if you've got 50 in, here's how to make it in advance, stash it in the refrigerator, and bake it off at the last minute. You'll be a culinary genious.
Calendar of Events
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.
Interested in Advertising?
email Susan
Dec 14, 2011 to Jan 3, 2012
Holiday in the Park: Lights at Lafreniere, Metairie
Dec 16, 2011
Relax and Imagine plus Christmas Music, Leesville
Russtown Band Christmas, Ruston
Dec 17, 2011
Santa Claus, Abita Springs
Art Gumbo Market, Darrow
Terrebonne Christmas Boat Parade, Houma
Holly Jolly Christmas Festival, Plaquemine
Dec 17, 2011 to Dec 18, 2011
A Bayou Christmas, Larose
Holiday Pops with Twyla, Shreveport
Dec 18, 2011
Holiday Home Tour, New Orleans
Christmas Parade, Patterson
There's lots more going on; 50+ Events Listed Here
| Add Us as a Friend on Facebook |
Check our recipes | Video cooking demos | Louisiana Events Calendar
2011 Copyright © Kitchen and Culture • All Rights Reserved.
You are receiving this because you have indicated you are interested in authentic Louisiana cuisine and recipes. Our mailing address is:
Kitchen and Culture • 1450 Annunciation Street #2119 • New Orleans, LA • 70130
Louisiana Kitchen is a registered trademark of Kitchen and Culture.| view email in your browser |
