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Hoffman Media

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category_outlined / Food & Wine
Louisiana Cookin'Louisiana Cookin'

Louisiana Cookin' May - June 2017

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_time2 min.
natural wonders

AS I’VE BRANCHED out and explored more corners of the Bayou State, I am continually astounded by the variety and sheer number of opportunities there are to experience its natural beauty. From walking down Bayou Saint John in New Orleans to the hundred-or-so miles of the Creole Nature Trail in Southwest Louisiana, or lazing in the shade of an old live oak tree at Oak Alley Plantation, it’s really just incredible.While we were researching New Orleans Plantation Country for this year’s travel story (page 51), we thoroughly enjoyed how each of the plantations specialized in different aspects of historical life, from the lush interiors at Houmas House & Gardens to the intricate portrayals of the lives of the enslaved at Whitney and Laura plantations, where they played a vital role…

access_time5 min.
spring fling

FASTEN YOUR SEATBELTS, readers, because we’re about to journey statewide to find great food and big fun because it’s finally spring! I have wanderlust because that old song by the country trio Rascal Flatts, “Life is a Highway,” keeps playing in my head. So, everybody pile in and let’s see what Louisiana has to offer—food-wise, that is.Regular readers know that every year about this time I do my best to persuade you to mark your calendars for the Breaux Bridge Crawfish Festival , this year May 5-7. This is the best way to spend an early spring weekend. Not only are there bazillions of crawdads, but after the bravest among you enter the crawfish eating contest, you can Cajun dance the night away to a string of live bands. My…

access_time2 min.
woodland treat

AT MY FAMILY’S camp just up the Red River from Simmesport in east-central Louisiana’s Avoyelles Parish, we mostly hunt deer and squirrel. Every now and then the occasional wild turkey shows up. Perhaps even more elusive around those woods is the sight of a cottontail rabbit. Much like you would expect from Br’er Rabbit himself, the cunning bunnies prove difficult to target, even with a trusty 12-gauge shotgun.Of course, it’s a little unwise to shoot a rabbit with a rifle because you run the risk of scaring away any nearby deer. Because of that, rabbits are more a fall delicacy, rather than in the cold of winter when deer are on the move. Thankfully, a lot of Louisiana markets keep farmed rabbit in stock all year long.When we do happen…

access_time1 min.
cool as a cucumber

WHETHER YOU’RE AN avid backyard gardener with bushels of fresh cucumbers to spare or just love the cool, crunchy vegetable—we’ve got just the thing for you. By marinating seedless cucumber slices in this creamy, herby concoction, you’ll end up with one of the best side dishes you’ll taste all summer. BUTTERMILK CUCUMBER SALADMAKES 6 SERVINGS ½ cup crème fraîche¼ cup buttermilk¼ cup mayonnaise1 tablespoon minced fresh tarragon1 tablespoon minced fresh chives1 tablespoon minced fresh parsley1 tablespoon chopped fresh dill1 clove garlic, finely grated1 tablespoon lemon zest2 tablespoons fresh lemon juiceSea salt, to tasteGround black pepper, to taste3 large English cucumbers, sliced3 fresh red Thai chiles, very thinly sliced½ cup drained Pickled Red Onion (recipe follows) 1. In a small bowl, whisk together crème fraîche, buttermilk, mayonnaise, tarragon, chives, parsley,…

access_time1 min.
sublime succotash

LATE SPRING IS one of those favorite times of year. The weather starts warming up, and blue crabs start running in Louisiana’s marshes, bayous, and inlets. We waste no time figuring out new and exciting ways to dine on them. Louisiana’s blue crabs have a delicate sweetness that adds a distinct decadence to any meal. For this Chilled Crab Succotash we opted for lump crabmeat, but you should feel free to use whatever is at hand. Claw meat will have a stronger flavor and be somewhat lacking in texture, while the other end of the spectrum—jumbo lump—will be sublime (and quite costly). Bacon on top? Yes, it’s extravagant, but you deserve it. CHILLED CRAB SUCCOTASHMAKES ABOUT 8 SERVINGS1 pound fresh or frozen lima beansKernels from 4 ears fresh corn½ cup…

access_time2 min.
plate lunch paradise

Though most visitors to Lafayette may associate the area with our more famed Cajun and Creole culinary fare such as jambalaya, crawfish, and gumbo, it is the rice and gravy-centric plate lunch that fuels the people of Louisiana’s Acadiana region.Consisting of meat, a gravy-covered starch, a pair of vegetable sides, and a simple piece of bread —and often all served on a single plate—the plate lunch emphasizes speed, affordability, and a high calorie count.A close cousin to the meat-and-three restaurants found throughout the South, the history of Lafayette’s plate lunch houses is rooted in the marriage of rustic, home-style cooking, with the convenience offered by the buffet line. Rural meat markets were likely the first to sling portable plate lunches to a hungry working-class crowd. Instead of disposing of their…

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