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Louisiana Cookin'Louisiana Cookin'

Louisiana Cookin' January - February 2015

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.

United States
Hoffman Media
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6 Issues


access_time1 min.
mardi gras joie de vivre

THROUGHOUT LOUISIANA, Carnival season is packed with king cakes, parades, masquerade balls, lots of beads, and even some horseback riding and chicken chasing. Revelry abounds from every direction, but the best part of it all comes from the people with whom you share it. Gatherings can run the gamut from impromptu affairs to more elegant occasions. For that reason, in this issue we’ve included quick and easy crowd-pleasing dishes like Classic Chicken and Andouille Gumbo (page 49) and Holly Clegg’s Oyster Artichoke Soup (page 16), along with a beautiful Mardi Gras Day brunch (page 35). And while you won’t find a traditional king cake recipe, we do have two colorful variations on the theme: light, fluffy King Cake Scones (page 36) and an apple-stuffed Carnival Coffee Cake (page 73), which is just…

access_time5 min.
celebrate in style

MARDI GRAS creeps up on me every year, but the first sign of it is always when somebody brings a king cake into the office. The gooier and sweeter the better, if you ask me. I know; you’re a traditionalist and you don’t like those filled king cakes, right? Sorry, I’m a sucker for cream cheese and anything inside the king cake. Did you know that king cake goes all the way back to pre-Christian, pagan days? As the legend goes, every year one man would be chosen as a sacred king, but only after all the males had gathered to eat cake together. The man who bit into the cake that held a special bean or coin was crowned king. There is a lot more to the king cake…

access_time2 min.
granny’s dirty rice

I CHERISH A MULTITUDE OF MEMORIES ABOUT MY GRANNY. My father’s mother hosted every Christmas dinner of my life until I turned 28 and attended a few more before she passed. She baked the best birthday cakes with pecan icing, fed me throughout my time in college when every homecooked meal seemed like a luxury, and created some of the most spectacular Sunday suppers I’ve ever tasted. Granny never cooked anything fancy. She didn’t revolutionize Cajun cuisine, and she most certainly did not stop at medium rare when broiling a steak, but there are a few things Granny made that will forever live in my heart. For instance, Granny stewed the best pot of squirrels and gravy, but we can save that for another day. Her dirty rice rocked my world. The…

access_time1 min.
mardi gras oysters

CLASSIC LOUISIANA INGREDIENTS star in many dishes throughout Mardi Gras season, and oysters are no exception. Since Lent begins just after Mardi Gras Day (February 18 this year), it’s a great time to add even more oysters to your diet. They’re an excellent meatless meal option—high in vitamins A, C, D, and other important minerals, and they’re actually low-calorie: only about 20 calories per ounce. The savory flavor of oysters pairs delightfully with artichokes, garlic, thyme, and parsley in this creamy soup. Serve it with a light salad and French bread for a festive February meal. OYSTER ARTICHOKE SOUP MAKES 6 SERVINGS 2 tablespoons olive oil 1 bunch green onions, chopped 1 teaspoon minced garlic ¼ cup all-purpose flour 1 ½ cups fat-free chicken broth 1 pint oysters drained, reserve ½ cup liquid 1 bay leaf ½ teaspoon fresh thyme leaves…

access_time3 min.
boudin at home

UNTIL THE EARLY 1970s, when Chef Paul Prudhomme began teaching the gospel of South Louisiana cuisine, boudin, tasso, andouille, and cracklins weren’t well-known outside the area. These pork-based items were typically prepared during a boucherie, a communal slaughtering and butchering of a fattened hog, in which participants received their share of the meat. Too many years ago to count, I remember boucheries that were held two or three times each winter at my Grandfather Broussard’s farm near St. Martinville. After the pig was slaughtered, family members, friends, and farmhands gathered at long wooden tables and worked feverishly throughout the day making boudin, chaurice, andouille, and fresh pork sausage. The trimmings were cut into strips, much like jerky, dried, then smoked. (This was the forerunner of what we now know as tasso.) Other…

access_time4 min.
shell games oysters and the decorative table

HAVEN’T GODDESSES ALWAYS HAD A TASTE FOR FANCY VEHICLES? Aphrodite, whose job was steering both lovers and sailors, first made her way to shore riding in a giant mollusk shell. What happened to the bivalve she dislodged is not recorded, but if her many devotees in the ancient world give us any clue, she probably ate it. The Greeks were mad for oysters, and one of the earliest non-Biblical recipes we have is from the Athenian poet Philoxenus in the fourth century BCE, extolling a supper of fried oysters. Mosquitos notwithstanding, the bard would undoubtedly have reveled in a visit to our barely more modern Louisiana. Those Ionians also had a custom of saving a few cleaned out old shells (called ostrakon) and periodically scribbling on them the names of…