Welcome to Louisiana Kitchen

Louisiana Kitchen's Editor Jyl Benson 

took over recipe duty this week, and has posted some of her family favorites for summer below. Unlike me, she has a daughter at home, so I've asked her to contribute from time to time with that perspective in mind. There's a Nutter Butter Chocolate Cupcake that looks incredible.

Of note: New Orleans Plantation Country is conducting a Summer Getaway Sweepstakes; and my quirky favorite Temperature Lunch is back at Palace Cafe. It's yet another reason to yearn for cooler summer days.

Since recipes are off my plate this week, I thought I'd take the opportunity to do a little housekeeping:

I know a lot of you visit our website on a regular basis to access the recipes we discuss in this newsletter, but did you know there's a lot more content? We have several contributing bloggers with different perspectives; sometimes they include recipes, sometimes information on specific events or destinations, sometimes just commentary, but always interesting. The most recent posts are on the front page, with links to pages containing older posts at the bottom of the page. Wendy Waren, VP-Communications for the Louisiana Restaurant Association, is our latest contributor—I made the blueberry pound cake recipe she provided and it's now in regular rotation in my house.

Many of you have subscribed to our new magazine, Louisiana Kitchen, and I wanted you to know how much we appreciate your enthusiasm, support, and letters. Our goal is 2,000 paid subscribers by the end of July, and there are several things you can do to help us reach that goal that won't cost you anything, but will definitely spread the word about the newest magazine to celebrate Louisiana culture and cuisine:

1. Forward this email to friends and family that might be interested: there's a link at the very bottom of this email.
2. "Like" us on Facebook, and share us with your Facebook Friends.
3. If you like a recipe or blog post, use the social media buttons we provide on each page to promote to your own social media networks, such as Facebook, Pinterest, and Twitter; each recipe can be easily forwarded and printed.
4. We post recipes on our website each week that never appear in the newsletter; you can check in on those from our home page.  Find it in the right-hand column aptly titled "New Recipes This Week", so book mark us and visit often.
5. Post comments to our blogs and recipes. We moderate the comments, so they don't appear immediately, but it's gratifying to hear from you.​

We have bowed to pressure and are now tweeting: @kitchnculture

Louisiana Kitchen is now on sale at Rouses; Hastings; Books a Million; and Barnes & Noble in Texas, Louisiana, Mississippi, and Alabama. Pick up a copy and let us know what you think. You can also order a single copy via our website, or by calling 504-208-9959.

I love to hear from you so don't be shy; drop me an email and let me know what's on your mind.

Best-

                                                              
Susan Ford, President
Our Kitchen & Culture, LLC.

http://louisiana.kitchenandculture.com
susan@kitchenandculture.com  
jyl@kitchenandculture.com

PS: You've read this PS forever, but it's still true that you have time to get your own copy of the premiere issue of Louisiana Kitchen. Click here to subscribe or call 504.208.9959 and place your order over the phone. 

Find a copy of
Louisiana Kitchen at your local Rouses Supermarket now!

My daughter Cecilia and I are big fans of Ina Garten, and this is a favorite from her Barefoot Contessa Back to Basics ​cookbook. If you're looking to impress someone with a luxurious picnic you could do a whole lot worse than this. Serve these up with a bottle of Chateauneuf-du Papes or a robust rose to guarantee a successful endeavor. And, while these sandwiches make brilliant use of leftover beef fillet, the flavors and textures here are good enough at warrant roasting an entire tenderloin expressly for the purpose of building these sandwiches. Hot or cold beef will work just fine. —Jyl

Recipe for Beef Tenderloin Sandwiches with Truffle Butter

Green goddess dressing makes the most of fresh summer garden herbs and it's divine drizzled over baby lettuces (we love silky, soft butter lettuce), ripe, juicy Creole tomatoes, or as a finishing sauce for grilled chicken or grilled or poached fish. This tangy dressing was created in the early 1920s at the Palace Hotel in San Francisco for an event honoring actor George Arliss, who starred in the hit play The Green Goddess. ​I excerpted this from Chow.com, a food-centric site I visit on a regular basis. For faster cleanup, use Susan's tip from last week and see if a standard quart-sized Mason jar fits in place of your regular blender bowl. If so, all you have to do is clap a lid on the finished dressing and store it in the refrigerator. No blender bowl to wash.—Jyl

Cecilia and her best friend Julia like to bake and my husband, Andrew, finds the combination of chocolate and peanut butter simply irresistible. With that in mind, the girls are planning to whip up a batch of these easy Nutter Butter Chocolate Cupcakes for him for Father's Day. The recipe utilizes boxed Devil's Food cake mix and, while we typically do not advocate using mixes in place of working from scratch, we usually are not cooking with Nutter Butter cookies either! These are so good it's hard to care what's in them.—Jyl

Nutter Butter Chocolate Cupcakes

Jun 15, 2012 to Jun 19, 2012

Hammond: Juneteenth Festival

Jun 16, 2012

Abita Springs: Louisiana Bicycle Festival

Chalmette: Antique Auto Club of St. Bernard Cruise Night

Jun 20, 2012 to Jun 21, 2012

New Iberia: Children’s History Workshop at Shadows-on-the-Teche

Jun 22, 2012 to Jun 23, 2012

Ruston: Squire Creek Louisiana Peach Festival

Jun 23, 2012 to Jun 24, 2012

Lacombe: Lacombe Crab Festival

Jun 23, 2012

Metairie: BACK TO THE BEACH PATRON PARTY

200+ Events Listed Here

Published in Louisiana by Louisianians

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 Louisiana Kitchen is a registered trademark of Our Kitchen and Culture, LLC.