 |
|
Welcome to our first eNewsletter written for those of you who restrict your carb intake but don't want to skimp on flavor. We celebrate the great dishes and iconic ingredients of Louisiana cuisine, giving you recipes you will love while helping you stay within your "carb budget" for the day. Much of what is placed on the Louisiana family table is inherently low carb: fish, shrimp, shell fish, sausage, and vegetables. Other recipes, with minor adjustments, can be made to fit in your low carb menu planning. Even better, each authentic recipe is filled with the flavors, spices, and aromas of Louisiana style cooking. Susan, our publisher, will chat a little about the happenings and goings on in and around the state and generally introduce you to the foods and culture that makes New Orleans and all of Louisiana special. So here is our first contribution—we hope you like it. —the Louisiana Kitchen eNews Team |
 |
 |
|
February 15, 2012
|
Welcome to Louisiana Kitchen
I was supposed to visit Natchitoches last week, and speak at the Kiwanis club luncheon. Iris Harper, executive director of the Natchitoches Convention and Visitor's Bureau, was all set to show me around town and stuff me with local goodies. I left New Orleans Wednesday morning and stopped in Lafayette for gas, where I discovered that my clutch was making noises I'd never heard before. My service guy told me to get right back on the freeway, clutching as little as possible, and proceed directly to his shop; he said he wasn't interested in spending an entire day carting me home. That was an expensive tank of gas, and I still haven't seen Natchitoches, but I did get to spend some time with my friends at the Lafayette CVB.
We are making progress on the Premiere issue of Louisiana Kitchen; many thanks to those of you who have already subscribed. Our goal is to have 1,000 paid subscribers by launch—with your help I have no doubt we'll make it. Subscription information is here.
Our cover shoot is Monday. I'll take lots of out-takes behind the scenes and post them to a gallery on our website, and will link it off our Facebook fan page. Befriend us if you've not done so already, and you can live vicariously through us.
Mardi Gras parades are rolling all over our state this weekend, and lots of other towns along the Gulf Coast; I barely escaped being trapped in the Rouses parking lot last night as the first one was staging. There are worse places to be trapped, I suppose... Check with your local visitor's center for a schedule of parades in your area.
Valentine's Day: Whether you celebrate it or not, I suggest you put the menu below on your list soon. You make the crab salad and the cauliflower puree a day in advance, and hands-on time with the steak is about 15 minutes. A little wine, a little Champagne...
Laissez les bon temps rouler!
|
|
|
I have done my share of traveling and plan to do much more, but the thought of living anywhere but here is anathema to me. When I was exiled after Katrina, a friend suggested that none of us knew where we would be living in two years. I knew exactly where I would be: In my purple cottage in Uptown New Orleans surrounded by like-minded, relatively impractical people who are food and music obsessed and who, for the most part, drink too much, talk too loud, and always seem to have extra to share. In 1984, my sister, Beth, moved to Chicago so her then-husband could accept a job as an analytical chemist and she could start her own veterinary practice. I was 16 at the time. Young, petulant, and self-absorbed, I didn’t think too much of her going. I missed her, but Chicago seemed pretty cool. Read the rest of Jyl's blog here, and make her crawfish bread recipe. |
| Starters: West Indies Crab Salad |
 |
Chef Martha Hall Foose includes this recipe in her James Beard award winning cookbooks "Screen Doors and Sweet Tea. She says it's a staple at bridal showers all over the South, and claims to always make a double batch so she can leave one at home for herself. It is indeed that good, and is the perfect way to start your decadent Valentine's Day Dinner. Pair it with a cold, crisp Champagne |
| Main Course: Blue Cheese and Herb Crusted Filet |
 |
I almost always go for a T-bone, but every once in a while I want a meltingly tender filet mignon. If your weather is warm feel free to grill this, but it's just as good prepared in a hot cast iron skillet on top of the stove, then shoved under the broiler to give the cheese a nice finish. Pair this with a rich, deep red.
|
| Creamy Garlic and Cauliflower Puree |
 |
This is the perfect side dish for the steak. The cauliflower is cooked in chicken stock along with the garlic, then puréed with butter and cream. Want a little extra decadence? Add three ounces of blue cheese or goat cheese to the mix. This can easily be prepared in advance and reheated at the last minute, leaving extra time for romance. |
| | Add Us as a Friend on Facebook | |
|
2012 Copyright © Kitchen and Culture • All Rights Reserved. |