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Louisiana Cookin'Louisiana Cookin'

Louisiana Cookin' July - August 2013

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_time2 min.
sharing cajun and creole flavors

For Cajun and Creole cuisine to thrive and continue to evolve, it needs people with strong voices and excellent skills helping to spread the word beyond the Bayou State’s borders.Th ere is a certain magic in Louisiana cooking. Something in the rich gravies, brown roux, and spice m ixes that makes folks want to share what generations of cooks have created here. In this issue, we feature Chef Keith Kornfeld (page 51), a New Orleans native with an insatiable wanderlust who spent years in Asia and then brought those influences back to Louisiana with him, adding to the state’s distinct gumbo of international flavors.A few months ago, Chef Peter Sclafani of Ruffino’s in Baton Rouge, and now Ruffino’s on the River in Lafayette, went to New York City to cook…

access_time1 min.
reader's letter

We have so enjoyed our gift subscription to Louisiana Cookin’ from our favorite Cajun friends, and the May/ June issue was no exception. Virginia Willis’s recipe for Coff ee-Crusted Pork Loin [page 75] was fabulous and so easy to prepare. We would like to caution folks who have trouble with caff eine aft er a certain hour of the day. Th ey may want to use decaf coff ee instead of regular in this recipe. We laughed about it later, but the caff eine in the rub kept us up all night!—Ann and Jack DiPalma Mobile, AlabamaFOLLOW US ON INSTAGRAMLast year, Louisiana Cookin’ joined Instagram, a free photo-sharing social network. For more images from our kitchen and travels, follow us at @louisianacookin and share your photos with us with by…

access_time3 min.
a new new orleans icon

BANANAS FOSTER PIEMAKES ABOUT 8 SERVINGS2 cups all-purpose flour¼ cup sugar½ teaspoon salt¼ cup plus 1 tablespoon cold unsalted butter, diced⅓ cup ice waterVanilla Pastry Cream, recipe follows3 to 4 medium bananasFoster Sauce, recipe follows1. To the work bowl of a food processor, add flour, sugar, and salt; pulse to combine. Add butter, and pulse until mixture resembles coarse crumbs. With food processor running, add water in a slow steady stream. Process until mixture comes together. Remove from food processor, and shape into a flat disk on a lightly floured surface. Wrap with plastic wrap, and refrigerate for at least 2 hours.2. Remove from refrigerator, and let dough stand at room temperature for about 20 minutes.3. Preheat oven to 350°. On a lightly floured surface, roll dough to ¼-inch thickness.…

access_time1 min.
brunch, simplified

Just because quiche has become a perennial brunch standard doesn’t mean it has to be predictable. It’s quick to prepare and is a wonderful way to serve up what’s hanging around in your pantry and fridge. Individual quiches made in miniature muffin tins with frozen puff pastry are a great way to add a bit of pizazz. Your brunch guests will love these smoky and savory beauties, and if there happens to be left overs, they’ll taste just as good reheated for a fast weekday breakfast.CREOLE MINI QUICHESMAKES 2 DOZEN1 (17.3-ounce) box frozen puff pastry, thawed (2 sheets)1 cup finely chopped andouille sausage1 cup shredded sharp Cheddar cheese½ cup finely chopped red bell pepper¼ cup finely chopped green onion1 cup half-and-half3 large eggs1 teaspoon Creole seasoning½ teaspoon garlic powder1. Preheat…

access_time6 min.
trailblazers on land, in print, and on screen

(PHOTO COURTESY PAT GARIN PHOTOGRAPHER LLC)It’s no secret that the media love news and views about Louisiana’s food culture. In the past, WYES-TV in New Orleans has produced crowd-pleasing cooking shows with Chefs Justin Wilson and Paul Prudhomme. But the heir-apparent to those trailblazers is surely Chef John Besh, who now owns and operates multiple restaurants throughout New Orleans. Besh is currently featured in a 26-part series called Chef John Besh’s Family Table, a show that he hopes will inspire families to prepare meals together and gather around the dinner table. Th e long-married Besh has four sons, ages 8 to 17. Clearly as comfortable in front of a camera as he is at a stove, Besh’s other WYES-produced series, Chef John Besh’s New Orleans, is now in its second…

access_time2 min.
sweet victory

Pork shoulder is one of the foundations of barbecue. It’s hard not to love this large hunk of meat as it slowly smokes over flavorful woods until tender enough to pull apart. I’ve dabbled in competitive barbecue in my day, but I also like trying out nontraditional flavors when it comes to creating excellence in the smoker.Pig always pairs well with two other amazing ingredients: fruit and booze. For a contest in 2010, I combined them all, coming up with my Blackberry-Bourbon Boston Butt. A pork shoulder is injected with a mixture of jam, spirits, and honey, and then rubbed with nothing more than Cajun seasoning and brown sugar. It leaves the interior moist and flavorful while creating a sweet and spicy crust on the outside. Smoke it for 12…

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