Kevin Belton’s Cookin’ Louisiana: Flavors from the Parishes of the Pelican State
Kevin Bolton’s expert guidance unveils Louisiana’s incredible variety, which ranges from the seafood of the coast to the shellfish of the bayou, from sweet fruit-based desserts to savory stews, sandwiches, and more. This is pure comfort food. The main dishes tend to be rich and filling, building flavors through the slow cooking of aromatics such as onions and garlic in butter, and centered on a hearty protein. Many foods are battered and fried and accompanied by a thick gravy or sauce. Notably (and unfortunately), bright, fresh vegetables are incredibly scarce. However, the recipes are both tasty and easy to follow and prepare.
The Smothered Pork Chops with Wild Rice Plate Lunch offers a good example. The pork chops are highly spiced with a Creole seasoning (a recipe is included), then cooked in a thick, creamy gravy and served over wild rice. The dish had a great balance of flavors and textures, and the pork chops were tender and moist. Most of the ingredients can be found in any well-stocked supermarket; unfamiliar ingredients are defined in a helpful glossary at the back. In any case, you will find many recipes to give you a taste of what Louisiana cooking is––delicious!
|Page Count||250 pages|
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|Category||Cooking, Food & Wine|