Cooking Louisiana - Newsletter - November / December 2004

Bonjour my fellow home chefs! 

With cooler weather comes the fall and winter vegetables. To name a few; mustard greens, cabbage, collard greens, Swiss chard, kale, etc. If you're a greens lover I'm sure you already have your favorite way of cooking them. Now I'll throw you a curve ball... how about a "greens gumbo"? A greens gumbo is traditionally called Gumbo Z' Herbes, Gumbo Des Herbes or gumbo maigre. Gumbo Z'Herbes is usually made with at least seven different varieties of greens. This type of gumbo is traditionally a Good Friday (meatless) dish. If f you're not going meatless I'm sure you could add any variety of meat you wish. 

The following recipes are a little different. One uses a roux, the other doesn't. 

Recipe from the Culinary Institute of New Orleans... Click Here
Here's the Leah Chase version from John Folse... Click Here

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If you have a loved one overseas who love Cajun food you can send them two products from right here in South Louisiana that will spice it up! Click Here...

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Mirlitons are coming in to season. My plants are loaded with them. If someone happens to give you a big bunch of them don't just let them sit on the counter and rot. They can easily be peeled, de-seeded, cubed, cooked until soft and put up in zip-lock bags.

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If you bake your own French Bread you may be interested in purchasing special pans designed for that. Try a search for "French Bread Pans". 

 

 

This one sells for about $20.

 

 

 

While we're talking French Bread you might be interested in this article about French Bread.. It's pretty good! Click here...

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Speaking of hardware, did you know home appliances are manufactured by only a few companies? That's right, just a few, and, they carry various brand names. For instance Kenmore (Sears products) are manufactured by several companies such as G.E. and Whirlpool. Check out this info at Appliance411. Click Here... 

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Filé Gumbo... oh yea, it's gumbo season... - Filé is the dried and finely ground leaves of the Sassafras tree. Here are a few more facts you may not know... Click here...

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Football season is in full swing and tailgating is a big part of it. I mention this because food is a big part of the tailgating party. Here's a tailgaters site you might like to check out... Click here...

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According to the CDC, an estimated 76 million cases of food-borne illness occur each year with a corresponding 325,000 hospitalizations and 5,000 deaths. Hospitalization costs for these illnesses are estimated at more than $3 billion per year and costs from lost productivity are much higher. Most of these illnesses could have been prevented if safe food handling practices had been applied.

These are big numbers I'm sure you'll agree. We spend millions on finding cures for illnesses. Here, we know how to prevent food-borne illness, yet, it happens. I don't believe it's because people don't care but rather people are not properly educated. What can you do? A lot... start by clicking on the link below. Look over the material offered. Consider talking to the teachers or principal at your child's junior and high school and ask them to take action on this problem by periodically presenting the materials to students. A few minutes every week can make a big difference. 

As the holidays approach the handling of food increases. Take the time to educate your friends and family.

Here's your start...  http://www.foodsafetysite.com/

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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. 

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Louisiana Cookin' is a fun-filled magazine with stories and recipes from the people who make Louisiana’s cuisine so famous. Each of the 6 issues during the year includes articles on food-related topics from the home cook to famous restaurants; Cajun, Creole and all in between … all with simple recipes. Also, articles on traveling throughout Louisiana and beyond brings our readers ideas on the best places to stay, dine and festivals to attend, with recipes included. Along with the tasty articles and recipes appearing in each issue, regular features included in this unique magazine are a calendar of food-related events, Gumbo Crossword Puzzle, quick and easy and low fat recipes.


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