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Louisiana Cookin'Louisiana Cookin'

Louisiana Cookin' May - June 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.

United States
Hoffman Media
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6 Issues


access_time2 min.
it’s elementary

Company is what makes a good meal great. Food and drink are elements of memorable gatherings, but at the end of the day, it comes down to who you’re looking at across the table and the stories you’re sharing. Withthe best months for entertaining upon us, we’ve collected recipes that run the gamut from quick and easy to technical and stunning. Whether it’s brunch or a Sunday aft ernoon supper, having folks over can cause some stress on the part of the host, but it doesn’t have to. By planning ahead and looking at recipes as elements, you’ll see that many items can be easily prepared ahead and held until the meal. Chef Phillip Lopez’s Summer Root Vegetable Salad (page 41) is an excellent example. This colorful salad, Withits clever combination of…

access_time1 min.
readers' letters

Thank you for running that wonderful crawfish story [“Blessed by the Bayou,” March/April 2013]! Ever since I left Acadiana for Maine, I’ve been longing for a taste of home. The big crawfish (lobster) they’ve got up here just don’t do it for me. It’s exciting to hear I can mail-order them! —Celeste Beauchene Portland, Maine I was glad to see the Butter-Pecan Roasted Sweet Potatoes in Holly Clegg’s last column [“Trim & Terrific,” March/April 2013]. It’s a relief knowing there are other people out there who eat sweet potatoes all year long! My family loved the spicysweet flavor and the heartiness from the pecans. —Della Warner Shreveport, Louisiana We’re glad you enjoyed it. Louisiana Cookin’s editor is always a sucker for sweet potatoes and even uses them Withsmoky cane syrup in one of his…

access_time2 min.
a fresh perspective

In the kitchen, Baton Rouge reader Norma Harrison likes to wing it. Sure, she has a collection of well-worn cookbooks and has spent her share of aft ernoons Withreruns of Barefoot Contessa, but they serve as starting points for her own Cajun-inspired creations. This family-favorite roasted shrimp salad balances fresh herbs Withsweet shrimp and pungent olives for an unforgettable flavor. In her spare time, she takes classes at the Louisiana Culinary Institute in Baton Rouge and is helping her niece start a bakery. “Cooking is what I love,” she says. “Everybody in my family is a cook, and I’ve been at it since I was little.” To thank her for this recipe, we’re sending her a Louisiana Cookin’ Cajun Creole Recipe Collection CD. Send your favorite home recipes to daniel@louisianacookin.com, and if…

access_time2 min.
simple statements

Since they tend to be served first, salads can set the tone of a meal, and a well-dressed salad makes a big statement. This dish is a joyful medley of early-summer flavors and textures, each balancing the other. Sweet shrimp, smooThavocado, and crisp lettuce come together Withan easy vinaigrette and punchy fresh rémoulade. Take a deep breath, pour some bright white wine, and enjoy. SHRIMP AND AVOCADO SALAD MAKES 4 TO 6 SERVINGS 2 ripe avocados, peeled, seeded, and sliced 2 teaspoons fresh lemon juice 2 heads butter lettuce, rinsed and trimmed 1 (5-ounce) bag spring mix Simple Vinaigrette, recipe follows ½ teaspoon kosher salt ¼ teaspoon fresh ground black pepper 1 pound cooked medium fresh shrimp, peeled and deveined 1 cup cherry tomatoes, halved Herbed Rémoulade, recipe follows Garnish: micro greens 1. In a small bowl, combine avocado slices and lemon juice; set aside. 2.…

access_time5 min.
new faces, new places

I’m happy to say that the cold, rainy days of winter are well past, and even though we didn’t really have typical winter weather in the Bayou State, I was still cooking stews, casseroles, gumbo, and lots of comfort food. There’s nothing like serving a hearty pot roast that cooks all day. Aft er all, what Louisianian cook doesn’t have a well-seasoned cast-iron pot or Dutch oven? I decided to crack open a cookbook someone gave me late last year called Dutch Oven Cajun and Creole (Gibbs-Smith, 2012). It’s by Bill Ryan, who happens to be the founder of the Louisiana Dutch Oven Society. I decided to start simply, Withhis recipe for beef brisket. I’m working my way up to his Cajun Cacciatore. Speaking of recent cookbooks, some of us have…

access_time3 min.
nobody fries a catfish like maw maw

Maw Maws are the best fry cooks in the world. And I think this can be said for just about all Maw Maws. Withcast-iron skillets older than any of their grandchildren, they are the seasoned ingredients that hold Louisianian families together. Mine lives near the airport in norThBaton Rouge, and growing up, I remember how the windows rattled as planes approached the runway. I wouldn’t be surprised if pilots and their crews could smell her kitchen from 40,000 feet—the aromas of rice and gravy filled the air most days. I recall a few times when Maw Maw broke out her trusty cast-iron skillet and got down on some fried catfish. Since the legendary Tony’s Seafood was on the way to Maw Maw’s, it became a family tradition to pick up some…