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May 23, 2013
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It's NOWFE! The New Orleans Wine and Food Experience kicked off earlier this week with various wine dinners around town. The Royal Street Stroll is tonight, and the Grand Tastings are tomorrow (Friday) night and Saturday afternoon. If you've got a sweet tooth you certainly won't want to miss the Gateaux Show later Friday night; pastry chefs are pitted against each other in a Pastry Competition and Tasting. The weekend concludes with Funkin' It Up; Chef John Besh and NOWFE team up to honor Leah Chase. As of press time, tickets to most events were still available; we'll have a table at both the Grand Tastings, so make sure you stop by and say hello. I always enjoy watching the Louisiana Seafood Cookoff, which takes place during the Saturday afternoon tastings. Conducted by the Louisiana Seafood Promotion and Marketing Board, the winner goes on to represent Louisiana in the Great American Seafood Cookoff in August, and acts as a spokesperson for our state's seafood industry over the course of his or her reign. Good luck to all the contestants this weekend; I'll be lurking with a fork in my back pocket. Earlier this week, I made the regular trek to Baton Rouge to talk to our legislators about the importance of tourism in Louisiana. The Lt. Governor informed us that, late as it is in the budget sessions for the next fiscal year, there has still been no discussion of where the state will come up with the $3 million guaranteed to the NBA in exchange for the NBA Allstar Game coming to New Orleans next year. He is worried the funds will be swept out of the already meager tourism marketing budget—I may need the Louisianians among you to call your representatives and kick up a fuss. I'll keep you posted. TONIGHT: There is a fundraiser at Tipitina's for the victims of the horrible Mother's Day Parade shooting. MISC: Rouses has partnered with Royal Family Farms to begin offering locally-grown goat and lamb in the butcher shop; I love them both, and I'm happy to be able to find local and choices on a more regular basis. PUBLISHED: My friend Kristen Brady's 81-year-old grandmother has finally published Hero's Welcome, a book she began working on in 1979. It's about a Cajun soldier who, after being wounded shortly after D-Day, returns home to his Louisiana rice farm to find that his family has been forced to use German POWs to work the farm because of the labor shortage caused by the war. As you may have noticed, I'm a big fan of people brave enough to self-publish; stop by her website and buy a copy if you're interested. OKLAHOMA: We're no stranger to natural disasters. Here's a link to a site listing various ways to help the tornado victims. And finally, both the Trial Subscription (three issues for $10) and the Collector's Bundle (ten issues; all of 2012 and 2013 for $45) are proving to be very popular with readers. The trial offers an inexpensive look at the magazine and doesn't require a full year commitment. The bundle is a bargain, delivering at least two cookbooks worth of recipes, most of them with lush photography. Enjoy this week's recipes, share them with family and friends, and, as always, let me know what's on your mind.
Susan Ford, President PS: Advertising on this email newsletter is inexpensive and read by thousands. Email for rates and additional information.
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Green Goddess Potato SaladThis recipe first appeared in the Sept/Oct 2012 issue of Louisiana Kitchen & Culture magazine. While the Green Goddess Dressing was invented at the Palace Hotel in San Francisco (I used to have an office about half a block away and ate there a LOT), it quickly migrated all across the country and is a staple for me in the summer over cruncy green salads. I thin it with a little buttermilk. Here, it pairs perfectly with boiled potatoes, for a creamy, tangy, potato salad that's just a little different. |
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Sweet and Sour Crunchy ColeslawThis is one of my go-to coleslaw recipes for outdoor picnics, buffets, and barbecues, because it doesn't have mayonnaise and won't go bad if it's left unrefrigerated for a while. You make it the day before and let it sit in the refrigerator so there's time for the flavors to meld and everything to crisp up. The recipe calls for pickled jalapeño peppers, but I substitute fresh hot peppers from the garden if I have them. |
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Thomas Jefferson's Vanilla Ice CreamMy dad always kept a milk cow, and my mom used the heavy cream and rich milk to make home made ice cream on a regular basis. Churning the ice cream by hand was one chore we kids didn't complain about too much! This recipe purports to be one Thomas Jefferson served while he was secretary of state. It has 6 egg yolks in it, which produces a rich, creamy custard-style ice cream. Feel free to stir in fresh strawberries, peaches, or any other kind of fruit. |
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