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Louisiana Cookin'Louisiana Cookin'

Louisiana Cookin' September - October 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.

Country:
United States
Language:
English
Publisher:
Hoffman Media
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$19.99
6 Issues

IN THIS ISSUE

access_time1 min.
our culinary ecosystem

“WE WORK WITH A SPEARFISHERMAN who dives near the off shore oil rigs for Cobia,” says 2014 Chef to Watch Ryan Prewitt. “He is fearless, and his stories are mind-boggling.” That was just one moment from the countless hours of interviews we conducted while producing this issue. Aft er speaking with Chefs to Watch, artisan bakers, and bright young chefs in training, we got an even better glimpse of the culinary ecosystem that makes up Louisiana’s signature cuisines. Our esteemed class of Chefs to Watch (page 41), which includes homegrown stars and passionate Bayou State transplants, speaks to the direction Louisiana flavors are headed. Drawing inspiration from nature’s bounty, historical traditions, and their own ingenuity, these chefs not only craft repasts but forge the future of the Louisiana table. And the Bayou State…

access_time4 min.
rémoulades & rockefellers

ON THE OUTSIDE CHANCE you don’t know this, Antoine’s Restaurant in New Orleans is the oldest continually operated family-owned restaurant in the country. Next year, the venerable French Quarter dining establishment will celebrate 175 years of business. Chances are there will be a lot of Oysters Rockefeller being served, since Antoine’s invented the dish in 1899. In Louisiana, we’re nothing if not dedicated to our heritage, and being who we are, why not celebrate with baked oysters topped with spinach and a secret concoction of herbs? It’s only fitting. You didn’t hear this from me, but word on the street is that a book is in the works to commemorate Antoine’s, which incidentally has been in the exact same location since 1868. The book, The Antoine's 175th Anniversary Book, does not…

access_time3 min.
a few good ducks

I LOVE DUCK. I mean, what’s not to love about a bird that can be cooked medium rare? The migratory waterfowl that fill Louisiana’s fields and sky bring a loud grumbling rumble to my tummy. Duck just belongs in a gumbo. It makes an exceptional confit. And, in the hands of a good cook, the breasts are as delicious as any cut of protein out there. The good folks in Northeast Louisiana know their duck well. Aft er all, they made it famous with a particular duck call business. Restaurants in Monroe now can’t avoid having it on their menus. From the casual Miletello’s Sports City Grill in West Monroe, where Chef Anthony Miletello makes hunting campstyle bacon-wrapped duck bites with jalapeño and cream cheese, to the well-renowned Downtown Monroe hotspots…

access_time2 min.
weeknight tex-mex

IF YOU ARE LIKE ME, you’re a total Tex-Mex fan. When Southwestern seasonings combine with the natural sweetness of our delectable Louisiana sweet potatoes, get ready for a superstar meal. These Sweet Potato and Black Bean Enchiladas are yummy, but they’re also full of fiber and vitamins A, C, and E. This dish is perfect for a vegetarian or Meatless Monday dinner. The first time I made them, my family just couldn’t get enough. And here’s the best part: since there are only about 10 ingredients, not only are they easy to whip up any time, but these enchiladas also freeze really well if you want to make them ahead. SWEET POTATO AND BLACK BEAN ENCHILADAS MAKES 12 SERVINGS 2 large sweet potatoes, peeled and finely chopped (about 4 cups) 1 green bell pepper, seeded and…

access_time3 min.
soups with soul

WHEN WE GET THE FIRST COLD FRONT of the season storming through South Louisiana, I remember the many aft ernoons I spent at my grandmother’s house in St. Martinville. Its large kitchen had two stoves—one for the cook, Toot-Toot, and one for my grandmother, Leoncia—and was always full of aunts and uncles having coffee while discussing their next meal. When the cool autumn breezes rattled the windows, Toot-Toot inevitably got out her huge soup pot and made some magic. I watched as she opened the door of the old icebox and checked her pantry. In a few hours, the house was filled with mouthwatering aromas. Perching on a stool near her stove, she began with a large pot of water to which she added a ham bone left over from Sunday dinner,…

access_time4 min.
working a rich vein: copper kitchenwares

THE MAN—a Frenchman of course—who practically invented the notion of the “gourmand” quipped at the end of the 18th century that it was “as difficult to put together a kitchen as to create a serious library.” Grimod de la Reynière, speaking amid the turbulence of the French Revolution but heroically devoted to the emerging glories of French haute cuisine, knew whereof he spoke. He had been acquainted with aristocratic private kitchens of the Ancien Régime and was a keen observer of a burgeoning culinary invention, the restaurant. These novelties were patronized by a fast young crowd of wealth and power created by Napoleon’s new order. Politics aside, Grimod insisted that the perfect meal was neither accidental nor solely a matter of recipes. It was a complex art form that required noble…

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