Welcome to Louisiana Kitchen

It's deadline time here, with the second issue of Louisiana Kitchen slated to go to press early next week. It looks great. It's so much work, but we love it; Jyl and I swap multiple hats each publishing cycle, and we  routinely commiserate over the fact that we've reached so deep into our pockets to finance this business that we don't even have much pocket lint left to share with each other. We can't begin to tell you how much it means to hear from you, that you appreciate our efforts.

As you surely have read, the owners of the New Orleans Times-Picayune announced earlier this month that it is moving to a 3-times-per-week publishing schedule this fall, and announced layoffs for a significant portion of the staff, mostly writers and photographers.

​Fundraisers are being organized as I type for laid off staff; I'm told that La Petite Grocery has pledged 25% of revenue from dinner next Tuesday, June 26, to a fund set up for those affected. Call for details.

We don't get on the soap box that often, but Jyl and I both make our livings, and have all our lives, by publishing or promoting intellectual property that we pay people to cook, write, photograph, style, design, copy edit, or otherwise create. Those people make it interesting, they are the ones who make you willing to pay good money to subscribe to what we produce. Thank you for supporting us with your subscription dollars. Print is important.

Recipes this week:

​Louisiana Kitchen editor Jyl Benson wrote the Galatoire's Cookbook in 2004 and 2005; it was the first New Orleans-themed book published post-Katrina, hitting shelves in October of 2005. We have excerpted three of their recipes below—a brunch suggestion, a soup, and a tartar sauce that has multiple applications.

Many of you have subscribed to our new magazine, Louisiana Kitchen; 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.

We love to hear from you so don't be shy; drop us an email and let us 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!

This dish is absolutely beautiful in its simplicity. Use only the very freshest ingredients. There is no place for a substandard ingredient to hide here. It's perfect for breakfast, brunch, or a light dinner. The recipe makes one large omelette, serving one generously but easily split between two with the addition of side dishes such as a fruit salad or a crisp green salad. —Jyl

Galatoire's Crabmeat Omelette

Nearly everyone is surprised to learn that there is no cream in this soup. The deceptively creamy texture is imparted by the eggplant, which literally melts away during the cooking process, leaving behind a rich texture and a light smokiness that balance perfectly with the delicate flavor of the small, sweet shrimp.—Jyl

Tartar sauce is traditionally served with fried seafood but some also enjoy it with steamed vegetables or crudités. The sauce will keep covered and refrigerated for up to two weeks. Use this versatile recipe to dress up sandwiches, and any variety of weeknight entrées.—Jyl

Galatoire's Tartar Sauce

Jun 20, 2012 to Jun 21, 2012

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

Jun 21, 2012 to Jun 24, 2012

New Orleans: Ringling Bros. and Barnum & Bailey- Fully Charged

Jun 22, 2012 to Jun 23, 2012

Ruston: Squire Creek Louisiana Peach Festival

Ville Platte: Smoked Meat Festival

Jun 23, 2012 to Jun 24, 2012

Lacombe: Lacombe Crab Festival

Jun 23, 2012

Metairie: BACK TO THE BEACH PATRON PARTY

Jun 24, 2012

New Iberia: Stars & Stripes - A Musical Celebration

Jun 28, 2012

Baton Rouge: The Herb Society of America, Baton Rouge Unit

Jun 29, 2012 to Jul 1, 2012

Cypremort Point: Fourth of July Fishing Rodeo

Jul 2, 2012

Parks: 7th Annual Bayou Fest Chicken Cook-off

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.