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Louisiana Cookin'Louisiana Cookin'

Louisiana Cookin' January/February 2019

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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6 Issues

IN THIS ISSUE

access_time1 min.
editor’s letter

IT’S THE MOST WONDERFUL TIME OF THE YEAR! With parades, parties, and king cakes galore, it’s hard not to get excited for Carnival season. The weather is perfect for Louisiana’s famous gumbos and jambalayas, and the chill in the air means that I don’t mind having the oven on all afternoon while we make a king cake or two.We don’t bake king cakes all the time, usually opting to hit up our favorite bakeries instead, but throughout the season, we’ll make a few of our own. This year, we included a classic Braided King Cake recipe (page 45) but also wanted to branch out and give you some inspired baked goods that follow the king cake flavor profile. Between the Mardi Gras Pound Cake (with a cinnamon cream cheese…

access_time1 min.
on the cover

Mardi Gras Pound Cake (recipe page 48) photography by stephanie welbourne steele recipe development and food styling by laura crandall styling by mary beth jones FOLLOW US ON VISIT US AT LOUISIANACOOKIN.COM. ■…

access_time3 min.
mardi gras mambo

EVERY YEAR ABOUT THIS TIME, I get this earworm—the iconic trumpet intro to “The Second Line,” the anthem of Mardi Gras. That plays over and over again in my head, and for some reason, I must have red beans and fried chicken. In New Orleans, where I live, I go straight to the Praline Connection, just a few blocks from the French Quarter. If you haven’t had a meal there, what are you waiting for? Oh, and if you go, remember to say these words to your server: “We’ll start with some fried chicken livers with sweet hot pepper jelly.”Meanwhile, I’ve decided to eat as many different king cakes as I can. I’m searching for a favorite, but the competitors are almost all irresistible. I’m still working on this…

access_time1 min.
you need to know

. . . that Spoonbill Watering Hole & Restaurant recently opened in an old filling station in Lafayette. This gem capitalized on the exterior gas station façade, even keeping the old trademark Conoco sign. Look for a seafood-heavy menu from 2014 Chef to Watch Chef Jeremy Conner and enjoy watching your meal prepared in the open kitchen. . . . that just in time for Carnival season, Haydel’s Bakery has opened a café and coffee shop, Haydel’s Bake Shop, on Magazine Street. This new outpost of the beloved bakery sells petits fours, cakes, croissants, and more, plus French Market Coffee. . . . that the place to be on January 26 is Opelousas for the Annual Gumbo Cook-Off. If you’ve never attended, this is a great chance to see…

access_time2 min.
chef chat: edgar caro

Increasingly high-profile restaurateur Edgar Caro recently opened another mouthwatering eatery in Metairie. Edgar owns Baru Bistro and Tapas, a little slice of small plate heaven; Brasa Churrasqueria, a South American steakhouse; and Basin Seafood & Spirits, a modern seafood restaurant. I caught up with Edgar to explore his newest venture, Zócalo, a distinctively conceived Mexican restaurant:You keep surprising us with your new ventures. Tell our readers about Zócalo. To distinguish this from other Mexican restaurants in the area, we traveled to the Oaxaca area of Mexico. Oaxaca feels like you’re really in Mexico, so the food we serve here makes you feel like that. When we came back here, we wanted to make sure we were doing something you don’t see in New Orleans.How does the Oaxacan influence play…

access_time2 min.
zesty shrimp

SHRIMP ARE QUITE POSSIBLY Louisiana’s most versatile seafood. They work well in all kinds of preparations, from gumbos to po’ boys and beyond. And though we love a good fried shrimp po’ boy, we are always looking for lighter ways to highlight the mild flavor and delicate texture of shrimp. With a lemony pan sauce and a hearty dose of fresh greens, you’ll want to eat this dish over and over again. LEMONY SHRIMP WITH RICE AND GREENS MAKES ABOUT 4 SERVINGS Fresh lemon and herbs liven up the flavor of plump Gulf shrimp in this easy weeknight dish. 2 cups water2 teaspoons lemon zest¾ teaspoon kosher salt, divided1 cup long-grain rice6 teaspoons olive oil, divided6 cups chopped stemmed fresh lacinato kale (about 3 ounces)1 pound peeled…

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