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July 5, 2013
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My sister Charlotte is visiting from the San Francisco Bay Area; our younger brother had to work on the 4th so we planned our festivities for the 3rd. Hamburgers and hot dogs, potato salad, cole slaw, boiled corn, and the amazing peach ice cream you'll find in the July/August issue of the magazine (pictured above; hitting subscriber mail boxes and newsstands now). Charlotte and I both shopped for groceries and both bought peaches for the ice cream, so the Ruston Peach Cobbler recipe you'll find below made an appearance the next day. She had to check the weather forecast before boarding the plane for home today—when she lands she needs layers and shoes because the temperature will be in the mid-50s, quite different from the low to mid-90s we've had here. Today, we're heading to Emeril's Delmonico for a photo shoot for the Sept/Oct issue of the magazine. I know a lot of people are off work today, and I'm not sure heading up a photo shoot at Delmonico is exactly considered work, but I do have to get dressed and put on makeup. The inaugural 4-14 fest at Dijon in New Orleans is next weekend; tickets are on sale now. There's a kickoff cocktail party Friday night, a multi-course celebrity chef dinner Saturday night ($100/ticket), and a Bastille Day Feast of a Sunday brunch ($38.50/ticket). Proceeds go to ReNEW Charter Schools. Full details can be found here. Enjoy this week's recipes, share them with family and friends, and, as always, let me know what's on your mind.
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.
Susan Ford, President PS: Help us spread the word about Louisiana Kitchen & Culture: forward this newsletter to a friend and join us on Facebook.
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Pink ParamourI make this when summer watermelons are at the peak of flavor. Make your simple syrup with a little vanilla for a richer flavor. Be sure not to overload the food processor when puréeing the melon or you'll have a sticky mess to clean up, and note that watermelon juice stains. I washed white sheets with kitchen towels I'd used to mop up behind me, and had pink sheets when I pulled them out of the washer. |
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Ruston Peach CobblerCourtesy of the Ruston Peach Festival, this is a simple recipe that allows the peaches to shine. I sometimes add a pinch of nutmeg and/or cardamom if my peaches aren't as flavorful as I'd like. Serve with whipped cream or vanilla ice cream. |
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Buffalo ShrimpI love shrimp, and I love heat, so not surprisingly, this is a favorite of mine. The shrimp are tossed in seasonings and broiled quickly; feel free to skewer them and put them on the grill if you don't want to heat the oven. As shown here, served with a blue cheese dip; they also make an excellent stuffing for a po'boy. |
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Jul 4, 2013 to Jul 6, 2013
Cypremort Point: Fourth of July Fishing Rodeo
Jul 4, 2013 to Jul 7, 2013
Mandeville: Seafood Festival
Jul 5, 2013 to Jul 7, 2013
New Orleans: Essence Music Festival
Jul 6, 2013
Abbeville: Farmers Market Festival
Lebeau: 23rd Annual LeBeau Zydeco Festival
Jul 7, 2013
Lake Charles: Downtown and Sundown Concerts
New Roads: River Rhythms Festival
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If you received your renewal notice in the mail and would like to extend your subscription - we have made it easy. Click here for online renewal.
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Published in Louisiana by Louisianians 2013 Copyright Our Kitchen & Culture, LLC. All Rights Reserved |