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Louisiana Cookin'Louisiana Cookin'

Louisiana Cookin' September - October 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_time2 min.
weathering storms

BY NOW YOU WILL HAVE HEARD or read some of the many retrospectives about Hurricane Katrina, the storm that devastated New Orleans and the surrounding Gulf Coast region 10 years ago. The damage it wrought cannot be overstated, but the resilience on the part of New Orleanians and those who stepped up to support them in their greatest time of need is certainly heartwarming. Along with the first responders, restaurateurs returned in full force to help feed the people who were rebuilding the city. For more on how chefs nourished the city and gave New Orleanians a sorely needed taste of home, be sure to read Elizabeth Williams’ essay on page 23. Just weeks after Hurricane Katrina made its indelible mark, Southwest Lousisiana—Calcasieu, Cameron, and Beauregard Parishes in particular—suffered deluges of…

access_time3 min.
service with style

YOU PROBABLY WILL NOT BE SURPRISED to know that Americans are dining out in restaurants in record numbers, but it may come as a shock to learn that on a typical day, restaurants take in about $1.9 billion. The National Restaurant Association reports there are more than a million restaurants in the U.S., and Louisiana contributes mightily to this huge industry. We find good excuses to eat out year-round, from mudbug season to softshell crab months to king cake time. What I really like about those of us who dine out regularly is our consistent commitment to good cooking and our disdain for passing fads. Uh, does anybody remember “Sugar Busters?” I didn’t think so. How about “imitation crabmeat?” Huh? In our part of the country, we want full-flavored food using…

access_time1 min.
chef chat

Why did you choose Israeli food as your primary cuisine? It is the food I grew up eating and cooking with my mother and grandmother, since I was born in Israel. The food always meant something to me and truly had a story for me. I think people in New Orleans will enjoy it as I do. What distinguishes Shaya from other Middle Eastern or Mediterranean restaurants? We use a lot of Eastern European influence, from places like Bulgaria, Romania, Poland, and Georgia, and foods from Yemen. There are also foods from Turkey, Greece, and Morocco—all of those cultures that have emigrated to Israel in the last 60 years, with different cultures cooking for each other. What are the essential seasonings and spices of Israeli cuisine? We’re using a lot of paprika,…

access_time3 min.
wild hare

I’VE ALWAYS had an affinity for the flavor of rabbit. From wild Louisiana woodland hares to cottontails jiving in and out of the brush in Texas, the long-eared jumpers have long been a delicacy to me. I learned at a young age how to catch them in the crosshairs of my father’s .22 long rifle. Rabbit is often an overlooked protein. Even when people think about game animals, duck, venison, and quail steal the spotlight from rabbits. I’m guilty of overlooking them myself, but times are changing. Rabbit, whether wild or farm-raised, provides a good alternative to chicken in many respects. The lean white meat has a mild flavor that takes on seasonings well. A few restaurants around Baton Rouge are cooking coney. You can find rabbit stewed slowly in a fricassee…

access_time2 min.
sweet gold

LOUISIANA HAS A LONG, RICH HISTORY with sweet potatoes. Farmers in the Bayou State have been growing them for hundreds of years, and the Louisiana State AgCenter has a research station dedicated to improving the crop’s flavor and heartiness. In addition to their superstar status in sweet potato pie and candied yams, sweet potatoes are a nutritious addition to anyone’s culinary repertoire. They are packed with beta carotene (which the body uses to make vitamin A), fiber, vitamin B6, potassium, and vitamin C (when they are baked in their skins), all while having low levels of sodium and fat, and no saturated fat. Louisiana sweet potato farmers tend to grow the sweet, moist Beauregard and Evangeline varieties, but sharp-eyed shoppers can find a dozen kinds at Bayou State farmers’ markets, including the…

access_time2 min.
creole cushaw

WITH ITS BOLD GREEN AND WHITE STRIPES and significant heft, the cushaw squash has been a staple of Creole and Cajun kitchens for generations. The yellow-fleshed winter squash grows best from Louisiana as far north as Tennessee and is often used as a substitute for pumpkin, butternut squash, or sweet potato. Because of its mild flavor, cushaw squash is often found in pies and turnovers. According to The Encyclopedia of Cajun and Creole Cuisine by Chef John Folse, spiced and sweetened cushaw squash went by the name “juirdmon.” Regardless of what you call it, make sure to reserve a spot on your fall table for this delicious heirloom vegetable, and set some aside for the holidays. Properly stored, cushaw squashes can last up to four months. Alternatively, you may peel, cube, and…