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May 2, 2012
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Welcome to Louisiana Kitchen
We got an unexpected email from Chef John Folse Monday morning inviting us to join him and the whole kitchen staff that afternoon for their first on-site tasting of some of the dishes on the inaugural menu at Restaurant R'evolution. Needless to say, Jyl and I cleared our calendar immediately, and skipped breakfast and lunch in anticipation.
What an incredibly interesting experience. The recipes were developed and tested extensively in the test kitchen—we tasted there back in February—but this was the first run-through in the actual restaurant. I was fascinated to watch the chefs taste and interact with each other, and of course I kept a fork in my hot little hands at all times. The menu is great, the restaurant is beautiful, I'm looking forward to the opening.
Do you have a great, beautiful kitchen garden coming in next month? LaKitch photography director David Gallent would like to photograph it for future use. Email us if you're willing to let us in for an hour or so.
Monday night I prepped, Tuesday I prepped, and Tuesday night we started shooting photography for the next issue of the magazine. Jyl prepared an impressive array of deviled eggs yesterday, and we should finish up the majority of it today. It's delicious, and beautiful. I will make a serious effort to get out-takes from Restaurant R'evolution and from the photo shoots up on our website this weekend, and will provide a link from our Facebook fan page.
This week's recipes give a nod to Jazz Fest with Jyl's stuffed crawfish bread; I've got a go-to paella recipe I love; and since it's May, a summer cocktail recipe that's not too sweet.
Enjoy, and let us know what's on your mind.
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PS: If you have put off subscribing to Louisiana Kitchen magazine you still have time to get your own copy of our premiere issue. It is easy to subscribe click here to subscribe online or call 504.208.9959 and place your order on the phone. It makes a great Mother's Day gift too and we'll send a gift card to Mom for you. |
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| Jyl Benson's Stuffed Crawfish Bread |
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Louisiana Kitchen editor Jyl Benson and her family absolutely love the crawfish bread sold during Jazz Fest and, tired of waiting a year to sample it, Jyl determined to recreate the recipe at home. This is it—and her family swears it's as good as, if not better, than what they look forward to at the Fest. You use frozen bread dough so it comes together quickly, and freezes beautifully so make a lot. This recipe also appears in the premiere issue of Louisiana Kitchen. |
| Shrimp and Pork Paella |
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Spanish influences can be seen in quite a few of our dishes. I've been making versions of this dish for years—long before I knew our various jambalayas evolved from paella. Most people think of the Valencia-style seafood paella, but, much like jambalaya, there are infinite variations. I rely on lots of cumin and smoked paprika, with garlic, onion, and red bell pepper. The dish starts off on the stovetop and finishes in the oven, leaving hands-free time for last minute details. |
| Cucumber Fizz |
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I spent some time in the Grey Goose tent at the Zurich Classic last weekend with our friends David and Cindy, and we tried an array of vodka-based cocktails. (I wasn't driving.) I love cucumber, and it combines nicely with St. Germaine Elderflower liqueur. I prefer the version with club soda. This may be my summer of 2012 cocktail of choice. |
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| Calendar of Events |
May 4, 2012 to May 6, 2012Location Breaux Bridge: Breaux Bridge Crawfish Festival Chalmette: 61st Annual Tomato Festival Lutcher: 6th Annual May Festival May 5, 2012Location Gonzales: Gonzales Black Rodeo Heflin: Heflin Sawmill Festival Ruston: Xterra Epic Mountain Bike Triathlon Shreveport: Cinco De Mayo Fiesta Sunset: 16th Annual Celebration of Herbs & Gardens May 5, 2012 to May 6, 2012Location Logansport: River City Fest May 12, 2012Location Houma: Cajun Food Fest, Music, and 5K Run May 5, 2012 to May 6, 2012Location Logansport: River City Fest |
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