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Louisiana Cookin'Louisiana Cookin'

Louisiana Cookin' November - December 2012

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_time1 min.
who says you can’t take it with you?

So. You’re telling me the spicy red liquid in this shampoo bottle is crab boil?” asks every Transportation Security Administration worker who screens my carry-on luggage around the holidays. Th e looks I get for traveling with andouille aren’t much diff erent, but I don’t mess around when authentic flavors are involved. Earlier this year, I flew up to Vermont to visit an old friend. He has a quaint hundredyear- old home on the river in Waterbury, and I looked forward catching up with him. Daylong hikes and sampling local beers and cheeses were on the itinerary, and I asked him to have a few people over one day so I could treat them to classic New Orleans red beans and rice. Louisiana’s unique flavors give us a sense of place, and there’s…

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a delicious legacy

Mimi’s Dressing MAKES 12 SERVINGS Courtesy of Inge Jepsen, Mandeville, Louisiana, and Greta Fry, Baton Rouge, Louisiana 1 (1.25-ounce) envelope onion soup mix 1 pound ground pork 1 pound ground beef 1 pound pork sausage, such as Jimmy Dean 3 tablespoons olive oil 4 ribs celery, chopped 1 onion, chopped 2 bunches green onions, chopped 1 bunch fresh parsley, trimmed and chopped 3 cups herb-seasoned bread crumbs 1 cup dried cranberries 1 large egg, lightly beaten Preheat oven to 350º. Prepare soup mix according to package directions. Set aside to cool. In a large skillet, cook ground pork over medium-high heat until browned and crumbled, about 7 minutes; transfer to a large bowl. Repeat procedure with ground beef and sausage. Drain any excess oil from the pan. Add olive oil to pan, and sauté celery and onion until tender, about 8 minutes. In a large bowl, combine…

access_time2 min.
readers’ letters

Dear Louisiana Cookin’, I am a new reader of the magazine and I have to say, Wow! I love the stories and learning about all the culinary culture that Louisiana has to off er. I must say, the “Quick & Easy” recipe in the August/September issue was as advertised—quick and easy. I have to add delicious as well! I had a recent weekend getaway with friends and family, and this dish was the perfect Saturday morning breakfast. Stephanie Smith Charleston, West Virginia Dear Louisiana Cookin’, Your magazine never ceases to impress! Th e photographs alone make me en vie for Louisiana cuisine. Th e August/September issue’s “Herbs by Sarah” was a highlight for me. I always have an abundance of cucumbers in my garden and am always looking for new ways to use them.…

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simply decadent

Ginger-Molasses Sweet Potato Mousse MAKES 4 SERVINGS Courtesy of Arlene Erlbach, Morton Grove, Illinois 2 cups heavy whipping cream, divided 1 (5.1-ounce) package cook-and-serve vanilla-flavored pudding mix ¾ cup whole milk 1 teaspoon pumpkin pie spice ½ teaspoon ground ginger 1 (15-ounce) can sweet potato pureé 2 tablespoons unsulphured molasses Garnish: chopped salted peanuts and gingersnap cookies In a medium bowl, beat 1 cup cream with a mixer at medium-high speed until stiff peaks form; cover and chill. In a large bowl, combine pudding mix, milk, pumpkin pie spice, and ginger. Beat with a mixer on medium-high speed until smooth, about 2 minutes. Add sweet potatoes and molasses, and beat at medium-high speed until smooth, about 2 to 3 minutes. Add reserved whipped cream, and beat on medium speed until combined. Spoon mixture into 4 serving cups. Beat remaining cream on medium speed…

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once upon a quail

I have few finer memories of the outdoors than the smell of gunpowder in the air aft er firing off rounds of my father’s 12-gauge at a covey of bobwhite and blue quail freshly flushed out of a mesquite jungle. Dodging prickly pear cacti, I’d scavenge the South Texas wilderness searching for the fallen bird. I have a poster-size print of myself as an 11-year-old with a solitary quail in my hands. Th e huge smile on my face tells the entire story: a young boy, hunting with his dad, making his first kill, and knowing I just made him proud. Th ough I hunt in Louisiana now, those South Texas quail still spark culinary thoughts. Like the time in high school I thought I was so cool because I…

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simple showstopper

If you want to make a statement, this Chocolate Peanut Butter Trifle, with its pretty presentation, is the way to go. And who doesn’t like chocolate and peanut butter?! Th e best things about this trifle are that it will feed a crowd and is a time-saver since this delicious dessert can be whipped up in advance. Th is is one of the many simple, showstopping dishes from my new cookbook, Kitchen 101: Secrets to Cooking Confidence, which takes the guesswork out of meal planning with complete dinner and party menus—no crazy ingredients, just healthy, mouthwatering food. Chocolate Peanut Butter Trifle MAKES 20 SERVINGS 2 (3.9-ounce) packages instant chocolate fudge-flavored pudding mix 3½cups skim milk 1 (16-ounce) prepared angel food cake, cut into cubes Peanut Butter Filling, recipe follows 12 miniature peanut butter cups, finely chopped 1 (8-ounce)…

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