I wrote last week about soft, fluffy dinner rolls- technically, they turned out perfectly, but the end result just didn't suit me. I used a recipe for Japanese milk bread from King Arthur Flour, and it called for 4 tablespoons of sugar; WAY too sweet for my tastes. The dough would be perfect for cinnamon rolls, though, so I'll hang onto it. Back to the drawing board! I sure do wish my mother had written her recipe down.

For the recipes this week, first up, comfort food: Creamy, cheesy Enchiladas Suizas from the amazing chef Pati Jinich. I made them earlier this week; will have to take an extra-long walk this weekend. Next, a smoked pork paella that I've been making a few times a year for at least 20 years; it's always a treat. And finally, creamy white beans with smoked turkey from chef Emeril Lagasse. This is a great recipe and it brings to mind the recipe for smoked duck and andouille gumbo that's in my cookbook; I may have to ask a certain family member to smoke a turkey for me this fall.

Enjoy these recipes, stay safe and healthy, and, as always, let me know what's on your mind.

Best regards,

Susan Ford, Publisher and Editorial Director

Louisiana Kitchen & Culture

P.S. You can easily share this newsletter with family and friends, just use the link at the bottom of the page.

P.P.S. The cookbook is getting rave reviews, check out the table of contents on the order form. Makes a perfect gift!

Previous week's recipes:

 • Salt and Pepper Pork Chops • Perfect Poached Shrimp • Gorgonzola-Stuffed Burger

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140+ recipes, all but a handful with lush photography, all tried and tested-- and tasted!

Enchiladas Suizas

This is from the latest season of Pati's Mexican Table by Pati Jinich, airing on PBS. I think I've watched every episode of her shows, and have cooked a LOT of her recipes, both from her cookbooks and from the show. This one is decadent, loaded with tangy Mexican crema and lots of cheese. Everything in moderation!

Smoked Pork Paella

I've been cooking this dish for at least 20 years; we had it for dinner one night earlier this month. I sometimes sub in chicken for the pork, or do a mixture of both; these days I'm sprinkling a good bit of cayenne pepper over my serving. It really adds something for me.

Creamy White Beans with Smoked Turkey

This one's from Emeril's book Sizzling Skillets and Other One-Pot Wonders. You can find smoked turkey legs in most well-stocked grocery stores, particularly this time of year; this is also a great dish for leftovers after Thanksgiving if you smoke a turkey. I bet a smoked turkey carcass would make an awesome stock. Hmmm... now I may have to ask someone to smoke a turkey for me!