[Note: Some of you may or may not be familiar with my other website, "Cooking in Cast Iron." Cooking has always been a relaxing creative outlet for me, and in 2008, I spun my cast iron site off from this one because I figured not everyone who frequents This Lamp was necessarily interested in this other subject. However, I'm taking a moment to break from This Lamp's normal content to cross post an announcement of an article I recently had published in Louisiana Cookin' Magazine. My apologies if you're not interested, and if this is the case, please move along.]
I’m very pleased to announce that the current (Feb. 2010) issue of Louisiana Cookin’ contains an article I wrote, “Smothered Cooking in Cast Iron.” The article discusses the history and method of smothered cooking, and I also included five recipes written by myself, family, and friends.
Recipes included:
- Pointe Coupee Smothered Potatoes
- Uncle Larry’s Smothered Deer Steak
- Smothered Chicken and Andouille Sausage
- Hamburger Steak
- Queenie’s Smothered Steak
The “Uncle Larry” in the second recipe is my actual uncle, and the “Queenie” in the last recipe is my grandmother whose recipe I adapted for the article. My “original” contribution is the Smothered Chicken and Andouille Sausage recipe.
The article begins on p. 28 and concludes on p. 33. As you can see below, there are a number of very professional photographs of my recipes that accompany the article:
The February issue of Louisiana Cookin’ is now on sale at most major national book chains.
