Cooking Louisiana - Newsletter - Feb. 2007
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Bonjour my fellow home chefs! I hope you all had a joyous Christmas and a very Happy New Year. Mardi Gras comes early this year (Feb. 20th). We salute the New Orleans Saints for a fantastic season and we look forward for great battles next year. Geaux Saints! I'm starting something new here to help promote small Cajun/Creole Louisiana meat markets, seafood retailers, restaurants, gift shops and Cajun/Creole stuff in general. I will develop a web page within my site for free. The page will include pictures they must send to me, and a write up of the services rendered. They must be a Louisiana company IN Louisiana. All they must agree to is that advertising such as you see to the right remains there. If you know of someone who would like to do this have them see what it's about. Click here... ````````````````````````````````````````````````````````````````````````` Ballard Cornbread Mix Ballard Cornbread Mix has been a mission for me. I just get so many emails asking about it and I feel the need to make it a priority. I went to a store the other day and saw a new bunch of Martha White Boxes with "New" on the top left, Martha White "White Cornbread Mix", and a small note to the center left that said "Ballard Old South Recipe" The same day I saw it I contacted Martha White to see if this was in fact the re-introduced item. Sure as shrimp it was! See More Here... ````````````````````````````````````````````````````````````````````````` Check out the Monroe, LA. Jaycee's Annual Cookoff in March. Click Here... ````````````````````````````````````````````````````````````````````````` Pain Perdu Pain Perdu also known as French Toast and Lost Bread amongst other names is a breakfast favorite in America. From what I've read, this is no creation of the French but was developed in medieval times as a way to use up stale bread. The "French" part of the name French Toast was supposedly dubbed by a New Yorker who served the dish and used his last name (French) as an identifier. Lost Bread is the English equivalent to the French term Pain Perdu, no more than that. Lost Bread was made with stale bread (bread that was lost since it was stale), and, the milk and egg dip would soften it up. Some sort of sweetening is the popular topping with vanilla extract in the dip. So given that it's a sweet treat that we all know the kids just love... hey, beats donuts! Recipe Here... ````````````````````````````````````````````````````````````````````````` OXO Oyster Knife Here's a darn good oyster knife I got lately. Nice grip, good blade and works very well. Click Here. `````````````````````````````````````````````````````````````````````````` Beef Veg. Soup I cooked a beef soup the other day and tried something new with the meat. I try to get beef spare ribs to use in my soup. I like to get the butcher to saw the ribs in half so they're only 3 or 4 inches long. Anyway, what I did was put the ribs in the broiler and let them brown on both sides. It added a little body to the soup. Speaking of beef ribs I've seen in the past several months ribs that had almost every speck of meat trimmed away from the joint (large) end. What's the deal? Ribs already only have a little meat on them to start with! Luckily I can find more meaty ribs at certain stores. I just don't understand some people's thinking. ````````````````````````````````````````````````````````````````````````` Celebrity Recipe Chef Frank Davis of New Orleans fame sent this recipe in... Frank's Roasted Chicken Etouffee. You can catch frank at his website FrankDavis.com. ````````````````````````````````````````````````````````````````````````` Crawfish Crawfish season is forecasted to be very good this year. We just bought some the other day and they were a very nice size and going for about $2.00/lb. live by the sack. Here is the latest article Click Here... Here's something pretty cool; a crawfish peeler. I'll stick to my method. Click Here... (video available too) ````````````````````````````````````````````````````````````````````````` Roux Spoon
````````````````````````````````````````````````````````````````````````` Using Jar Roux Some of you wouldn't think of using roux in a jar but for those who would like to try it I put this together. To say one brand is better than the other I don't know. I worked with the Savoie's Dark Roux. In a large stock pot I used about a half a jar; I like my gumbo a little thick. The roux is easier to work with at room temperature so if you keep it in the fridge take it out and let it sit on the counter a little while. Bring the water to a boil then turn it to as low as it will go. Spoon the roux in small amounts into the pot and stir. Stir every five minutes scraping the bottom and the roux will slowly dissolve. One it's all dissolved bring the water back to a boil and continue to boil for at least ten minutes. This will thicken it properly. ````````````````````````````````````````````````````````````````````````` Louisiana Cookin' Magazine You see the ad below in every newsletter but I've never personally commented on it. This is one magazine you should subscribe to if you do any Louisiana cooking. There's always really great articles about Louisiana's food sources, history in cooking, methods, chefs and superior recipes (with pictures) from many of the famous restaurants in Louisiana. You won't be sorry you got this one. And as a kicker, you'll receive a CD with over 250 recipes with a three year subscription. You can also get the latest 2006 CD for $9.99. ````````````````````````````````````````````````````````````````````````` Advertisement--------------
Louisiana Cookin’ magazine
is available now on newsstands February 2007
The February issue features Louisiana Oysters and Mardi Gras - fabulous reasons to experience Louisiana! Recipes,
recipes and more recipes in Louisiana
Cookin' ! This bimonthly national magazine is the only
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Recipe - Frank's
Roasted Chicken Etouffee
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````````````````````````````````````````````````````````````````````````` You can contribute If you've go a subject you'd like me to research, or, you've done a little fact finding yourself, don't hesitate to contact me... this is about us, not me! Cooking is fun, and, that's what we do here... have fun cooking! ````````````````````````````````````````````````````````````````````````` Till next time... eat well...be well.
*~~~~~~~~~~~~~~~~~~~~~~~~~~~~~* As usual your privacy remains secure and your identity will not be sold or distributed to anyone. Please forward this newsletter to your cooking friends. Signing up for the Cooking Louisiana newsletter will keep you up to date on site changes, new recipes, and cooking info in general. Click here. The Cooking Louisiana Newsletter is freely published every six to eight weeks, or, when I get around to it.
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You
ever see a roux spoon? These are perfect for scraping the bottom of
the pot when cooking roux or browning onions or whatever. My wife
picked on up in Breaux Bridge the other day and I can't wait to use
it. As you can see by the picture they come in solid and perforated
styles for all your stirring needs. If you're old enough you might
remember mama's or grandma's old spoon that was worn flat from
stirring in a black iron pot. The design descends from that so you
don't have to wait to get yours right. These are available from 
Cooking Louisiana wishes the best to the men and women of the
military and to their families. We thank you for your service to the
people of the United States.