Louisiana Cookin' November/December 2021

Louisiana Cookin' is the only national magazine for the connoisseur of Louisiana's unique culture, cuisine, and travel destinations - and now you can enjoy every single page on your tablet! Each issue contains more than 50 authentic recipes, with tips from professional chefs and home cooks alike.

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Hoffman Media
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6 Edições

nesta edição

2 minutos
editors letter

THE HOLIDAYS are a special time of year when we hold our loved ones closer, and that is even more important this holiday season as Louisiana recovers from Hurricane Ida. At the time this issue was going to press, Ida had just dealt our beautiful state a heavy blow, and looking ahead to this season of gratitude, I am thankful for the first responders and community members who are helping those affected by the storm. As you gather with your loved ones this holiday season, keep this issue handy for all the recipes you need for your cooking and baking. If you’re looking for a menu that will wow your dinner guests, check out our Elegant Holiday Feast, starting on page 65, featuring roasted chicken and hearty side dishes. Speaking of…

5 minutos
new & irresistible

PRESENTED BY CAMELLIA BRAND THE JAMES 710 LAKE CHARLES This upscale casual eatery from Ben Herrera of 121 Artisan Bistro and Calla opened in mid-April in a building that was once home to a specialty grocery store. Diners will find a fun and vibrant menu full of Latin and Asian influences in dishes like a blue crab bisque with lemongrass and jalapeño and Brisket Tacos on handmade tortillas with fresh salsa verde. thejames710.com MISS RIVER NEW ORLEANS Alon Shaya debuted his new restaurant, Miss River, when the Four Seasons Hotel and Private Residences New Orleans opened in mid-August. The lobby-level restaurant, which he calls his “love letter to Louisiana,” displays regional cuisine with a modern, elevated approach, which is evident in dishes like salt-crusted Gulf red snapper and clay pot dirty rice with seared…

1 minutos
side dish shake-up

ALTHOUGH TURKEY OR HAM is the centerpiece of most holiday dinners, the sides often steal the show. But amidst all the hearty casseroles, creamy mashed potatoes, and baked macaroni and cheese that abound this time of year, it can be a relief to find a healthy side dish. For a delicious and satisfying way to lighten up your spread and keep your guests happy, try this recipe for blistered green beans. Tossed with slivered almonds and pickled peppers, this side dish is packed with nutrients and will be a hit with everyone. BLISTERED GREEN BEANS WITH PICKLED PEPPERS MAKES 6 TO 8 SERVINGS Pickled peppers add color and tang to this easy side dish while almonds give it additional crunch. 2 (12-ounce) packages cleaned green beans½ cup coarsely chopped shallot (about 1 large shallot)2…

5 minutos
meyer lemons

MEYER LEMONS are one of our favorite ways to brighten up winter recipes. Thought to be a cross between a lemon and a mandarin orange, this flavor-packed citrus is a popular backyard tree in Louisiana. Meyer lemons have a smooth golden peel that is thinner and has less bitter pith than conventional lemons. They are low in acid, meaning they are sweeter and significantly less tart than other lemons, making them a welcome addition to sweet and savory recipes alike. And because their peel is so thin, it can be added raw to a variety of dishes. For a burst of lemon flavor without the bite, try incorporating Meyer lemons into your cooking this winter with these recipes. MEYER LEMON-CRANBERRY POUND CAKE MAKES 1 (9X5-INCH) CAKE A Meyer lemon glaze adds a delicate…

3 minutos
culinary ghosts of holidays past

AS THE HOLIDAY SEASON rolls around, I cannot help but ponder the culinary ghosts of family Thanksgivings, Christmases, and New Years past. A cup of gruel may have satisfied Ebenezer Scrooge on that fateful Christmas Eve, but to that dreary meal, I respond, “Bah humbug!” We may have been poor chaps growing up on River Road in St. James Parish, but the swamp floor and our gardens provided an abundant pantry of holiday fare that I taste in my memories even today. We celebrated the holidays at Mamere and Papere’s house, where the table became a groaning board of our favorite foods. Often, we had wild boar ham, the animal caught and fattened for several weeks for the occasion. Daddy and my brother Bo’boy harvested wild turkey from the swamp for…

4 minutos
feast of the seven fishes

IF YOU TALK with an Italian American New Orleanian about the Feast of the Seven Fishes, you’re likely to get an earful of stories of their favorite dishes at the traditional Christmas Eve fête. Pose the same question to an Italian or Sicilian, and the likely answer is that they’ve never heard of it. While the American tradition of Feast of the Seven Fishes is based on a similar meal still celebrated in Italy, immigrants took those customs and added their own spin. The American version is an honest-to-goodness feast, while its Italian counterpart—a multicourse seafood dinner simply known as La Vigilia—has more traditional Roman Catholic roots. Until the 1960s, Catholics abstained from meat on Christmas Eve, and many have continued that tradition. During the period between 1880 and 1920, millions…