March 19, 2015 | Louisiana Kitchen & Culture

March 19, 2015

NOTE TO OUR MAGAZINE SUBSCRIBERS: Watch your email tomorrow (Friday) for a subscription renewal notice; many of you who are Charter Subscribers are up for renewal. Questions, call 504.288.959

A Call for Recipes! We've had a last-minute change of plans for our upcoming May/June issue and are looking for outstanding Louisiana-style dishes to take to pot lucks; there are all kinds of family gatherings coming up over the next few months.

I need you to send me your best dish. If we publish your recipe, I'll send you a little gift (you must be a current magazine subscriber for consideration).

Click here to email me; please include your contact information, list of ingredients, method, and approximate number of servings or yield. Bonus - a history of the recipe, family anecdote about it, etc. We're looking for starters, soups, salads, entrées, and desserts appropriate for summer gatherings. We'll review and choose early next week.

If you like to bake and decorate cakes, this competition is for you: Edible Book Day at the New Orleans Museum of Art. There are categories for professional chefs, amateur cooks, and culinary students; pick one of your favorite books, and design and decorate a cake that illustrates that book. I have the good fortune of acting as a judge this year; whimsical in years past have included Curious George, the Sorting Hat from Harry Potter, and a fantastical Dr. Seuss creation.

Deadline for entries is March 20, but organizer Sheila Cork says if you miss the deadline, give her a call and she'll work you in: 504-658-4117. You can get the entry form and more details here.

I was in Baton Rouge earlier this week for meetings; Ben Berthelot, the president of the Lafayette Convention and Visitors Commission, had a great lunch at Chef Scott Varnedoe's Restaurant IPO afterwards and discussed some tasty coverage we have planned for that part of the state.

This weekend is the Battle of the Gumbo Gladiators cookoff in Shreveport. A fundraiser for Volunteers for Youth Justice, entry to the event is free. $500 will go to the winning team in the Seafood category and Non-Seafood category, and $250 for the People's Choice.

Whatever you do this weekend, enjoy this week's recipes, share them with family and friends, and, as always, let me know what's on your mind.

Susan Ford

Susan Ford, President

Our Kitchen & Culture, LLC

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P.S. Special notice for magazine subscribers. Did you receive a renewal reminder via email or mail, if so, please renew at your earliest convenience. Click to renew on line or call 504.208.9959

March/April 2015:

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next week!

Resources:

Louisiana Farmers Markets - buy local

Louisiana Visitors' Centers

Tip of the Week:

Garlic Essential Tip

Miss last week's recipes?

• Crawfish Macque Choux (#1 last wk)

• Irish Stew

• Guinness Beef Pot Pie

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	Jazz Fest Stuffed Crawfish Bread This recipe first appeared in the Premiere edition of Louisiana Kitchen & Culture, then again in March of 2013 as the cover shot. If you go with frozen crawfish tails, depending on the tail meat to liquid ratio in the package, you may not have quite enough filling to stuff two whole loaves; use your judgement when dividing the filling. More is better, but not to the point of overflowing in the oven. Click to forward this email and recipes.

	Salmon Croquettes When my mom was not in the mood to cook, this was one of her go-to recipes. Canned salmon, flaked and mixed with a little seasoning; pan-fried for just a few minutes. Short shameful confession - my favorite way to eat them was on soft white bread with lots of ketchup. These days, I'd start with a fresh fillet of salmon, and serve with a nice green salad and some tartar sauce. Click to forward this email and recipes.

	Lemony Seafood Pasta Salad This simple pasta salad is a one-pot, one-dish dinner; also a great option for a potluck or buffet. The seafood is cooked in with the pasta. You make a fresh lemon/Dijon mustard dressing; salad may be served warm or cold. Click to forward this email and recipes.