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Louisiana Cookin'Louisiana Cookin'

Louisiana Cookin' November - December 2014

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.
toasting tradition

THE CLINKING OF CHAMPAGNE FLUTES amid the clamor of friends and family over the holidays is simply one of my favorite sounds. Coming together and celebrating with the people we love most is somehow even more special during the holiday season, surrounded by twinkling lights or the warm glow of a fire. Whether you prefer casual parties like a Backyard Oyster Roast (page 29), or are in a mood for a more formal affair, we’ve got you covered with a Creole Christmas Eve Dinner (page 39). The delightfully spicy and sweet Jalapeño Bourbon Cider will be on my menu this year, along with the Satsuma-Glazed Ham. Main dishes and sides are just the beginning, though. It’s the sweets that steal the show. Our team spent the better part of the summer testing…

access_time5 min.
season of lights & bites

TRADITION REIGNS SUPREME in Louisiana, and the holidays are festive proof of our dedication to our heritage. From the Festival of the Bonfires in St. James Parish to the Festival of Lights in Natchitoches to the Louisiana Trail of Lights in northern Louisiana, this is our time of the year. You can work your way across the state and attend one holiday spectacular aft er another, but as you know, if I’m going to cross the state I’m going to eat. Hey, don’t judge me—just jump on board and join me! Congratulations are in order for Chef Toby Rodriguez of Lafayette, whose roving butchery operation, Lâche Pas Boucherie et Cuisine, is introducing the country to Cajun-style whole-hog boucherie. In fact, he has recently traveled and demonstrated in Vermont, South Carolina, New…

access_time3 min.
gobble all the way

UPON THE WOODLAND BANKS of the Red River in Avoyelles Parish, I spent my childhood without a care in the world, hunting squirrels and whitetail deer. Every February, like a campfire doused with rain, the hunting season would cease, creating a void that could be filled only with spicy boiled crawfish and Mardi Gras beads—that is, until the shotguns came back out of their cases for turkey season. The thick forests of Louisiana create difficult terrain for hunting wild turkeys, but I knew turkeys were out there. As soon as I heard them gobbling in the distance, my plan was hatched. Stealth tracking downwind of the turkeys is paramount because of their acute hearing and heightened sense of smell. Excitement filled my lungs, and I held my breath. Finally, I got…

access_time2 min.
bright make the season

THE HOLIDAY SEASON’S RICH FLAVORS— from savory to baked goods—fill kitchens everywhere with wonderful aromas. For a seasonal standout this year, try this fruity citrus Orange Marmalade Bundt Cake. Break out your most festive Bundt pans, and this simple cake turns into a holiday showstopper that looks as good as it tastes. You could serve one at the end of a holiday meal, but how about this: make several to give as gift s. Bundt cakes also freeze well for an easy make-ahead dessert. Just make sure you use fresh zest; it really brings out the cake’s yummy citrus flavor. With more than one million cookbooks sold, Holly Clegg, author of the best-selling trim & TERRIFIC® cookbook series, has appeared on numerous national television programs. Check out her new book, Eating Well…

access_time2 min.
seasonal starters

ANDOUILLE, a smoked sausage made with coarselyground pork and seasoned with garlic, salt, and peppers, is traditionally used to flavor many Louisiana dishes such as gumbo, jambalaya, and red beans. However, due to its highly seasoned taste, creative cooks have come to use it in myriad preparations. Hot off the grill, it can be cut into bite-size chunks and dipped in Creole mustard for a quick appetizer. Removed from the casing, the sausage can be finely chopped and combined with onion, garlic, and cream cheese and used to stuff jalapeños or banana peppers before deep-frying. If you haven’t noticed, deviled eggs have made a comeback and are more than just picnic food. They have become center-stage stars. The mashed hard-boiled egg yolks are now being paired with pimiento cheese, pulled pork, crabmeat,…

access_time4 min.
les rêves mousseux

SOME WORDS ROLL OUT RICH AS CREAM CAKE, AND RÉVEILLON IS ONE OF THEM. For as long as the French language has been spoken in these parts, Réveillon has referred specifically to a late evening celebration popular among Creoles on the eves of Christmas and New Year’s. Recently, an extended version of this holiday fête has again become popular, especially in Louisiana restaurants. The word, which means “reawaken,” also incorporates the root rêve, which translates as “dream.” For anyone who has experienced a Christmas Eve Réveillon held in the pre-dawn hours aft er Midnight Mass, it does have a dreamlike quality. Can there be truly great anticipation of a feast without first a fast? Perhaps for the modern reveler, but in the traditional world—the world of my childhood—December 24 was a…